Adam posts today on some lab testing, a shelf talker, a cease and desist letter and his brilliant response.
Here’s a link to the article in today’s San Francisco Chronicle about the whole thing.
https://www.sfchronicle.com/food/wine/article/meiomi-pinot-noir-sugar-19811640.php?
That’s awesome.
Sorry, I should have never said 32 bottles. It’s actually 45.
Thanks Victor!! 
If had a way to bust the paywall I would. OTOH, if someone here is a subscriber perhaps they could gift the article to the forum.
it is a pretty weak paywall. ‘behind the overlay’ extension for chrome takes care of it. alternatively just use archive.ph
Nope, not on WB because they have an ad blocker
Thank you Mark
" According to the Liquor Control Board of Ontario, Meiomi’s most recent release, the 2023 Pinot Noir, contains 21 grams of sugar per liter. "
yikes!
Beautiful
STANDING “O” for Adam
Thank you all. While I did create the background of the ad - it was really turned into an advertisement by the retailer in Kansas. Many props to them for doing so. Definitely a big fan of “drink what you like, but know what you’re drinking” and having the wines differentiated from “regular Pinot Noir” if they possess such a huge amount of RS.
Will be interesting to see if I hear back from them.
Adam Lee
Clarice Wine Company (and Dial Tone too)
Serious question, how do you get 21 g/l of RS and especially in those bulk quantities?
Are they adding sugar after fermentation?
Hello, 911? I’d like to report a murder.
Big “O”!
Nice. I didn’t know there were “overlay blockers.” Just downloaded one for Edge, and the SF article immediately become available. However, I can’t get the letters themselves visible. They are just postage stamp pics for me on the Adam Lee site.
Well . . .
You can stop fermentation with some RS still left - not difficult to do if you really wanted to. Chill the tank, perhaps hit it with sorbate or velcorin, and then sterile filter.
You can also add concentrate before bottling - loads and loads of different ‘varietally specific’ grape concentrates out there that are perfectlly legal to use. I know some who use them prior to fermentation if the grapes are not ripe enough. The concentrate is usually about 66 brix IIRC - or 660 grams of sugar per liter . . . which is nearly 1.5 lbs of sugar per liter . . .
Cheers
