Joaquin Murrieta (1829 – July 25, 1853), also called The Robin Hood of the West or the Robin Hood of El Dorado, was a famous vaquero, and gold miner in California during the California Gold Rush of the 1850s.... In 1919, Johnston McCulley supposedly received his inspiration for his fictional character Don Diego de la Vega — better known as Zorro — from the 1854 book entitled The Life and Adventures of Joaquín Murieta: The Celebrated California Bandit by John Rollin Ridge. Wikipedia
One of the spots Murrieta would use to water his horses was a small well in the Livermore Valley in a parcel of land purchased by Louis Mel in the 1880s in which he planted a vineyard with cuttings from the famed Chateau d’Yquem and Chateau Margaux vineyards. He eventually sold the property to his friend Ernest Wente and years later in 1990 Philip Wente and Sergio Traverso revived the winery and opened Murrieta’s Well. They renovated the original winery keeping the original well close to the tasting room where visitors can still see original beams and stones -- dragged from the nearby river bed -- embedded in the walls.
Although the Wente name is now synonymous with California Chardonnay, the winemaker at Murrieta's Well, Robbie Meyer, specifically features multiple grape varieties to showcase not only the Livermore Valley but also the winery's estate vineyards. This 500-acre estate lies in the middle of the Livermore Valley in generally gravelly soil with morning fog cooling the grapes before the start of a typical sunny day. During a recent Snooth tasting, Meyer discussed five wines from the Murrieta’s Well portfolio where the grapes were harvested exclusively from these estate vineyards.
Murrieta's Well Small Lot Sauvignon Blanc 2017 ($35)
Their Sauvignon Blanc vineyard is from descendants of the original Chateau d’Yquem cuttings planted by Louis Mel in the late 1800s and is part of the original 92-acre parcel Louis Mel purchased when he first moved to the Livermore Valley. The Louis Mel vineyard features well-drained gravelly soils that are ideal for growing Sauvignon Blanc. The wine itself was fermented in neutral French oak barrels and then aged sur lie for four months, which allows the wine to mature during fermentation and early aging without imparting oak features. According to Meyer, this adds texture and weight to the palate while maintaining the wine's freshness. And there's plenty of depth and texture to this wine surrounded by a floral aroma and grapefruit and white peach driven fruit and solid acidity. A refreshing yet mature wine.
Murrieta's Well The Whip 2016 ($26)
This is a unique blend of Sauvignon Blanc, Semillon, Chardonnay, Orange Muscat, Viognier with the grapes harvested from the estate's Hayes vineyard with the exception of the Louis Mel vineyard and Sauvignon Blanc. Interestingly, the Hayes vineyard is responsible for eleven of the twenty grape varieties planted at Murrieta's Well as the vineyard holds an array of soils, aspects, and slopes. The grapes for The Whip were fermented and aged in a combination of stainless steel tanks and oak that Meyer says builds texture and mouthfeel as well as maintains freshness and acidity. The Viognier and Orange Muscat provide plenty of aromatics and the Sauvignon Blanc natural acidity and these enclose a complex, creamy, and round middle. An excellent wine.
Murrieta's Well Dry Rosé 2017 ($30)
This rosé is an exclusive Rhone blend of Grenache, Counoise, and Mourvedre. The first two grapes are harvested from the Hayes vineyard, the later from their Raboli vineyard where they are gently whole cluster pressed, cold-fermented separately, and then aged two months in steel tanks after the final blend. This is a luscious dry wine; cream strawberries, depth, mint, and healthy acids.
Murrieta's Well The Spur 2015 ($35)
A red blend of Cabernet Sauvignon, Petite Sirah, Merlot, Petite Verdot, and Cabernet Franc from the Louis Mel, Hayes or Sachau vineyards. The grape varieties were fermented separately in stainless steel then blended together and aged for 24 months in 50% new, 25% second use, and 25% third use French oak. Meyer stressed that this wine doesn't identify as a single varietal and this inviting wine starts with dark fruit and dried cherries, then coconut and spices, and concluding with a vibrant finish.
Murrieta's Well Small Lot Cabernet Sauvignon 2015 ($58)
The grapes were primarily grown in the gravelly, coarse, and sandy loam soils of the Sachau vineyard with a small percentage harvested from the historic Louis Mel vineyard. After fermentation, the wine was aged for 18 months in 80% new French oak and 30% second and third use French oak barrels. Despite this oak regime, the wine provides great fruit expression -- mostly plums -- but also some earthiness and chocolate enveloped in layers of texture. This solid wine finishes with soft but lingering tannins.
