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 The Spur 2015
All grapes for The Spur were taken from the Murrieta's Well estate vineyards in California's Livermore Valley. They are planted all over the 500-acre spread according to the various microclimates.
Bordeaux varieties combine here - 48% Cabernet Sauvignon, 20% Petite Sirah, 18% Merlot, 8% Petit Verdot and 6% Cabernet Franc. 309 barrels were produced and alcohol hits the expected 14.5% abv. The wine sells for $35.
The Spur is an inky dark wine with an explosively earthy nose. Big black fruit - plums, cassis - are met with dense forest floor and sage notes. The palate is equally blessed, with an easy touch on the oak, a lively acidity and gentle tannins. Herbal flavors include white and bell pepper and a hint of rosemary.