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 Whip 2016
The Whip starts out as a Bordeaux Blanc, but bends toward the Rhône about halfway through. The grapes are a fairly even split of five estate-grown varieties - 33% Sauvignon Blanc, 24% Semillon, 21% Chardonnay, 12% Orange Muscat and 10% Viognier. The wine's alcohol level rests comfortably at 13.5% abv, 297 barrels produced and the retail price is $26.
A portion of the Chardonnay and Sauvignon Blanc were fermented in oak to give them extra roundness. Then, 14 months aging in barrels added even more softness.
The wine looks pale gold in the glass, with green shadings showing. Its nose is a mixture of orange blossoms, apricots, light grass and earth notes. The palate offers lovely stone fruit and citrus. The flavors are pleasing and the acidity is easily racy enough for a salad or egg dish. In fact, I think having it with Sunday brunch would be perfect. The grapes here are Sauvignon Blanc, Semillon, Chardonnay, Orange Muscat and Viognier, so it's a real vineyard party in a glass.