When Big Wine, Gets Big Mad: Adam Lee Stands Up to Constellation and Joins Adam Montiel on The Pour.
If there's one thing Adam Lee, winemaker and transparency enthusiast, is known for, it's speaking his mind. On a recent episode of The Pour with Adam Montiel, Adam Lee dropped a bombshell about the sugar content in one of America’s most popular Pinot Noirs, Meiomi.
Adam Lee was best known as the founder of Siduri Wines, where he became one of California’s leading voices in Pinot Noir. Since then though, he’s continued to innovate, launching Clarice Wine Company and collaborating with the late Philippe Cambie on Beau Marchais, producing wines that have earned critical acclaim. Adam recently made headlines by openly comparing the sugar content of his Pinot Noir, Dial Tone, to that of a bestselling wine, Meiomi, sparking a conversation about what’s really in the glass, and why Constellation is big mad over the number 32.
Adam shared with us, “I hadn't tasted Meiomi in years, and I was shocked by how sweet it was.” His reaction spurred him to take action, posting a side-by-side comparison of his Pinot Noir and Meiomi on social media. The comparison sparked controversy, but Adam wasn’t backing down. He had the ETS wine lab results to support his claim, with Meiomi showing a whopping 19.4 grams of sugar per liter compared to just 0.6 grams in his Dial Tone Pinot Noir. Adam acknowledged, “I guess I was trying to stir the pot a little bit. But it’s about letting consumers know what they’re actually drinking.”
The aftermath of his post wasn’t all positive. Adam soon received a legal letter from Constellation Brands, questioning the veracity of his sugar claims. “Nobody loves hearing from a lawyer in this kind of situation,” Adam admitted, “but I have the ETS report. That’s a fact.” For Adam, this wasn’t just about poking the big brands—it was about transparency and honesty in winemaking. He believes consumers have the right to know what’s in the glass they’re sipping, and his goal is to help demystify the labels. “I think something needs to be done by retailers or restaurants to help consumers understand different styles of Pinot,” he said, hoping to create more clarity around what wine drinkers are truly buying.
When I asked Adam if he ever thought, 'Maybe I shouldn't be doing this,' he laughed and admitted that the thought had crossed his mind. “Of course,” he said, “you think about the consequences when you’re up against a giant like Constellation. But then I realized that if we, as winemakers, don’t stand up for transparency, who will?” Adam explained that it was never just about stirring the pot for attention—it was about standing by his principles. “There’s a line between being cautious and being afraid, and I decided I wasn’t going to be afraid.”
Adam’s message resonates beyond just his own labels. He believes that winemakers have a responsibility to educate the public about what goes into crafting each bottle. “The more transparent we can be, the better it is for everyone,” Adam emphasized. He wants to see more producers being upfront about their practices—whether it’s sugar content, additives, or techniques used to achieve a certain flavor profile. For Adam, the goal is simple: empower consumers with knowledge so they can make informed choices, and in doing so, elevate the entire industry to a higher standard.
It’s also worth noting that Adam's approach to wine is reflective of his approach to life: straightforward, honest, and passionate. As we wrapped up our conversation, Adam reiterated the importance of not just making wine, but making a statement. "The wine industry needs more voices willing to challenge the status quo," he said. He believes that these kinds of conversations—about sugar, additives, and transparency—are ultimately what will help wine drinkers understand and appreciate the real craft behind winemaking. And for Adam, that’s what makes all the risk worth it.
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