The Meyer quaffing pinot noir is sourced from six separate Okanagan Valley vineyards. The goal is a juicy, easy-sipping house style that reflects its Okanagan origins. Typically the fruit is gently destemmed via gravity, and the berries are run into small open-top fermenters for a cold soak and an indigenous ferment lasting 18-28 days. From there, it gets a gentle press and an eight month sleep in older seasoned French oak barrels. Expect a softer, fresh red fruit affair with a touch of stony minerality that slips down effortlessly. The finish is silky and long. Duck pizza, chicken, pasta dishes, and salmon all work here.
Score: 90 points -- Anthony Gismondi