The vines of the Murrieta's Well estate vineyards were first planted in 1884 by Louis Mel with cuttings from Chateau d'Yquem and Chateau Margaux, says the winery. Mel sold the property, lock, stock and wine barrel, to Ernest Wente in the 1930s, and it's still part of the Wente Family estate. Today, Meyer personally selects grapes from all over the five hundred acres.
He says there is "nothing quite like growing fruit in the vineyard, caring for it in the winery and crafting it into something people can enjoy." Through the growing, the harvesting and the fermentation, Meyer says blending is where he sees the real art of winemaking.
He sat in with a group of invited wine writers and helped us sip through the Murrieta's Well Sauvignon Blanc, dry rosé, white and red blends and a pre-release of the Cabernet Sauvignon.
Murrieta's Well Dry Rosé 2017
This pink wine was made from LIvermore Valley grapes, 42% Grenache, 39% Counoise and 19% Mourvèdre, all grown specifically for rosé. The alcohol is easy, at 13.5% abv. They made a couple thousand cases of it and sell it for $30 a bottle. Stainless steel vinification and 2 months aging make for a clean and fresh wine.
This rosé is a vibrant salmon pink in the glass. Its nose offers cherries, strawberries and a savory touch of lanolin. Red fruit dominates on the palate along with a side of herbal notes, like the greens of the berries. The acidity is just enough, almost silky, in fact. The wine will pair quite nicely with fish or a salad of any sort.
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