Meiomi has announced the release of the first sparkling wine in its portfolio, a North Coast sparkling wine made with the traditional French sparkling winemaking process, méthode champenoise. Meiomi Sparkling Wine is a blend of 60% Chardonnay and 40% Pinot Noir that features aromas of green apple laced with hints of peach nectar, with flavors of crunchy pear, zesty citrus, and honey layered over a slight yeastiness and fresh minerality. The wine is a light straw color with a whisper of pink – paying tribute to Meiomi’s origins as a Pinot Noir house. Meiomi Sparkling Wine as well as their full selection of wines are available nationwide and at many Chicago restaurants including AJ Hudsons Public House, Bar Siena and The Walnut Room.
The coastal influences of California--from the dense fog and sun to the high winds, cool coastal air, and diverse terrain--lay the foundation for this cuvée. Meiomi Sparkling Wine is crafted from coastal Chardonnay and Pinot Noir, harvested in the cool evening or morning hours for peak expression. Each of the coastal vineyards chosen for this wine – sourced from California’s North Coast – offers the representation of its origin, carefully blended to achieve balance, complexity, and richness of flavor.
“We are excited to introduce this very special wine,” says Melissa Stackhouse, Director of Winemaking for Meiomi. “Sparkling wines benefit from cool-climate coastal grape varieties like Pinot Noir and Chardonnay, making sparkling a natural fit for Meiomi given our coastal approach to winemaking. With the Meiomi Sparkling Wine, we’re bring together the best expressions of coastal California for a wine that is full of character and exceptional balance. I am particularly excited to bring the Meiomi experience to the sparkling category for the first time and once again take on the challenge of crafting sparkling wine in the méthode champenoise.”
During winemaking, gentle pressing yields a cuvée with clarity, light fruitiness, and keen acidity. Vineyard lots were fermented separately, and once the cold, primary fermentation was complete, assemblage of the blend took place. Using the traditional French sparkling winemaking process, the transformation from still to sparkling wine occurs entirely inside the bottle. After the first fermentation, yeast and sugars are added to start a second fermentation. The wine is bottled and aged en tirage, or on the yeast, before it is riddled and then disgorged. This centuries-old art is the most labor-intensive method used in the making of the highest-quality sparkling wines.