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.
Murrieta's Well Sauvignon Blanc 2017
This 100% Sauvignon Blanc wine from California's Livermore Valley was fermented in neutral French oak, aged there sur lie for four months. Alcohol tips at 14.2% abv and it retails for $35. Thirty barrels were produced.
The wine offers a nose of soft herbal notes and a floral accent, a sort of old-world-new-world combo. On the palate, there is a ton of acidity along with an ocean of salinity. The citrus and mineral flavors linger long after the sip.
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