Meiomi Rosé 2016 is from all over California, 48% from Sonoma County, 43% from Monterey County and just nine percent from Santa Barbara County. Winemaker Melissa Stackhouse worked predominantly with Pinot Noir in this inaugural vintage.
The wine is produced in the saignée method, in which the juice is drained away from the skins and fermented in stainless steel tanks. Alcohol is quiet, at 13.2% abv and the bottle retails for $23.
Light salmon in color, the Meiomi Rosé is so full of strawberry aromas my first inclination is to pick it, not drink it. There is a fresh greenness in there, too, along with a twist of orange peel. On the palate, strawberry leads light notes of cherry and currant. An invigorating acidity begs for a grilled calamari salad, or even oysters. The finish is slightly and deliciously tart, and lasts a long time. It’s a little more expensive than most of the rosés at Whole Foods this spring, but it is worth it.