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Sommelier Chris Miller was taught to make wine while working at Seattle's Canlis restaurant by friend and industry colleague Greg Harrington. He soon launched his own label, Meliora (Latin for "beter" or "pursuit of the best"), with a single wine, a 2007 Les Collines Vineyard Syrah from Walla Walla.
6 months after his first harvest, he was invited to become the Beverage Director at Spago in Los Angeles and moved south. This move inspired him to make a Pinot Noir from the Sta. Rita Hills. With Greg Brewer of Brewer-Clifton as his winemaking mentor, he sourced from from Rio Vista Vineyard for his first vintage of Meliora Pinot Noir. A Chardonnay has been subsequently added.
The wine is available at Spago and a few other select restaurants.