A few years ago, I visited Murrieta’s Well Estate Vineyard, one of the original wine estates in California. Located in Livermore, about forty miles east of San Francisco, all wines are from estate grown grapes carefully cultivated on a 500 acre parcel by a team led by expert winemaker, Robbie Meyer. Not only was I impressed with the wines, each offering a fresh yet complex palate profile that expressed the nuances of a variety of microclimates, I appreciated the rich history of the estate itself.
In 1884, Louis Mel “fell in love” with the property and purchased the land for him and his wife. He “built a gravity flow winery into the hillside” then planted a vineyard from cuttings from famed Chateau d’Yquem and Chateau Margaux. Today, vines descended from those original cuttings continue to grow on the estate and the original gravity flow winery building is now the tasting room. Louis Mel sold the property to his friend Ernest Wente in 1930; the winery remains in the Wente Family and is managed by fourth generation member and winegrower, Carolyn Wente.
Is there really a “Murrieta’s Well”? Of course! In the early 1850s, Joaquin Murrieta (considered an outlaw or Robin Hood,depending on who you ask) and his posse roamed the Sacramento Delta as they rounded up wild mustangs to sell in Sonora, Mexico. One of Murrieta’s preferred camps was where he considered the water to be the “best in the country”. That spot is located on the winery’s property. Now, a fountain and marker over the well pay homage to this snippet of local lore and history.
Although I haven’t been able to return to Murrieta’s Well Estate Vineyard since my initial visit, I was afforded the opportunity to participate in a Snooth media tasting of five recently released wines. (I must admit that a flood of happy memories of my visit were created with each sip!) Included in the virtual tasting were our own posse of wine writers, Mark Angelillo of
Snooth, and Winemaker Robbie Meyer who shared his thoughts and expertise. (Click
here for a replay of the Snooth tasting.)
Robbie made it clear that, in his humble opinion, many of the wines are “an expression of blending that is more than the varietal”. He desires to showcase the “best of our estates with each vintage”; in order to do that, the blend changes each year. At Murrieta’s Well, “we talk about wines of intention – that’s our goal”, added Robbie. Another mission? The wines must be food friendly.
The wines I tasted and enjoyed were all of the above. Having had selections from previous vintages, these were just as stunning yet unique thanks to characteristics of each vintage year. I encourage you to find these delightful wines, pair with your favorite menu, then plan a visit to Murrieta’s Well Estate Vineyard.
Murrieta’s Well Sauvignon Blanc Small Lot 2017 ($35) – The focus of the “Small Lot” label is to “accentuate the varietal and property” explained Robbie Meyer. This beautiful, refreshing wine from the Louis Mel vineyard, part of the original parcel Mel purchased when he first moved to Livermore Valley. The 100% Sauvignon Blanc presented notable aromas of hyacinth, citrus, golden apples, juicy pink grapefruit, and white peaches. Balanced and layered with a broad mouthfeel and bright acidity, snappy minerality and flavors of orchard fruit led to a persistent finish. A true example of the terroir, the elegant wine was fermented in neutral French oak barrels and aged sur lie for four months in French oak with minimal battonage.
Murrieta’s Well “The Whip” White Wine Blend 2016 ($26) – One of the most food friendly wines I know, this lovely blend of 33% Sauvignon Blanc, 24% Semillon, 21% Chardonnay, 12% Orange Muscat, and 10% Viognier was simply refreshing on the nose and palate. I discovered lively notes of minerality, florals, stone fruit, pear, and apricots on the nose. Herbal and fruit-driven notes on the full, round palate were complemented by medium acidity and a lasting finish. The wine was aged for 14 months; both barrel and tank were used to “build texture and mouthfeel as well as maintain freshness and acidity”. Bring on the Thai spring rolls, sushi, and spicy salads… then pair with “The Whip” White Wine Blend for a fabulous taste sensation.
Murrieta’s Well Dry Rosé 2017 ($30) – From their Hayes estate vineyard boasting a variety of soils and the Raboli estate vineyard located 615-650 feet above sea level, this wine is a striking blend of 42% Grenache, 39% Counoise, and 19% Mourvedre. Rosé fans, take notice! Intense aromas of strawberries, raspberries, and a touch of red flowers from the garden were an enticing entry. Dry with medium acidity, balance, and a gentle mouthfeel, notes of red fruit and juicy melon dominated on the palate. After the final blend was made, the wine was transferred into a tank then aged for about two months in stainless steel before bottling.
Murrieta’s Well “The Spur” Red Wine Blend 2015 ($35) – When Robbie introduced this wine (and the next), he shared that the 2015 vintage year was one of “power”. This wine, an exceptional blend of 48% Cabernet Sauvignon, 20% Petite Sirah, 18% Merlot, 8% Petit Verdot, and 6% Cabernet Franc, is an exemplary example of what 2015 has to offer. Aromas and flavors of juicy, ripe blueberries, just picked blackberries, cherries, baking spice and vanilla were lifted by bright acidity and well-integrated tannins. The varietals in the wine were blended then aged for 24 months in French oak. Steak and salad tonight? Pair it with “The Spur” Red Wine Blend for the win.
Murrieta’s Well Cabernet Sauvignon Small Lot 2015 ($58) – To be fair, we tasted this wine that, at the time, had not been released (how fortunate was that?). Ripe fruit expression are the words to remember with this elegant blend of 87% Cabernet Sauvignon, 11% Petit Verdot, and 2% Malbec. Textured and layered, the foundation was of lively acidity and velvet-like tannins… what’s not to love? Intense aromas and lush flavors of wood, dark fruit, and cocoa led to a fruit forward, earth-driven finish. Aged for 18 months in French oak, find this wine and savor every sip.
Cheers! ~ Cindy
