Wines with Intention at Murrieta’s Well Estate Vineyard – Winemaker Robbie Meyer Explains

A few years ago, I visited Murrieta’s Well Estate Vineyard in Livermore Valley, California with a group of wine writers. We had a glorious breakfast in the tasting room paired with delicious wines. Truly, this experience is one that I remember fondly. You can imagine my excitement, then, when I was sent four newly released wines (as samples) by the Estate and Snooth Media a couple of weeks ago.

The idea was to open the wines and taste while participating in a virtual chat with many of my wine colleagues, Winemaker Robbie Meyer and Mark Angelillo at Snooth Media. Unfortunately, I was unable to join the scheduled online chat because of my travel schedule. Upon my return, however, I opened each wine while I reviewed the video chat that was held September 12. (Tough “job” right?) Click here for the link to the video.

Murrieta’s Well Estate Vineyard is owned by the Wente family. The historic property, one of California’s original wine estates, was purchased by Ernest Wente in 1933 and remodeled in 2016. The property boasts 130 years of farming and 100 acres are now under vine. Wines are sourced exclusively from the estate and are of limited production. Thanks to a variety of microclimates, three soil types and vineyards cultivated on land with varied aspect and altitudes, wines from Murietta’s Well are terroir driven and exhibit a plethora of distinctive characteristics. “The wines we create inspire people to think about where the grapes are grown,” Robbie stated. Wines are sourced exclusively from the Estate and are of limited production.

Robbie Meyer, currently in the thick of harvest time at Murrieta’s Well, took time out of his busy schedule to chat online with the group of avid wine lovers. Throughout the conversation, he praised the 2019 vintage year and shared his winemaking philosophy: produce wines with intention in order to deliver pleasing and intriguing aromas and flavors that lead to a memorable finish. “Making wine is a beautiful experience. There is nothing quite like growing fruit in the vineyard, caring for it in the winery and crafting it into something people can enjoy in many ways.” Exactly.

Our first wine was 2018 Small Lot Dry Orange Muscat ($38) of which only 400 cases have been produced. Meyer exclaimed that this is “a delightful wine of a fun varietal to work with” and that the Orange Muscat grapes, grown on the estate for thirty years, are the “most delicious fruit to simply eat!” The name “orange muscat” refers to the color of the grape when harvested and the fruit tastes of the grape itself. A unique varietal, Meyer picks the grape before it gets too sweet; he made it clear that this wine is dry NOT sweet. The variety is cultivated in the Hayes Vineyards that has the widest elevation range (560-860 feet above sea level) and a large array of soils, aspects and slopes.

On the nose and palate, I appreciated notes of almonds, orange peel, mandarin oranges, cloves, kiwi, lime zest and jasmine. Light in body with bright acidity, this dry wine was beautifully balanced. The 2018 Small Lot Dry Orange Muscat could easily be served as an aperitif or as a complement to seafood, salads and aromatic cheeses.

The 2018 Dry Rosé  ($32) is a luscious blend of 42% Counoise, 33% Grenache and 25% Mourvedre. The Counoise and Grenache grapes were grown in the Hayes vineyard while the Mourvedre was cultivated in the Raboli vineyard with an elevation of 615-650 feet above sea level. Each variety was cold-fermented separately, racked after primary fermentation and aged for about one month. After the final blend, the wine was transferred to a tank and aged for a month in stainless steel before bottling.

Meyer feels that the wine is elegant and full of character with an emphasis on fruit and floral qualities. I agree. On the nose, I discovered intense notes of roses, chalk, ripe raspberries, gardenias and snappy salinity. The balanced, flavorful palate burst with mouthwatering acidity and elements of chalk, flint, fresh red berries, ripe watermelon, white peaches, white pepper, tangerine skin, green herbs and a hint of spice. Anything goes when pairing the 2018 Dry Rosé with food. How about grilled salmon, turkey or chicken, butternut risotto, burgers at your next barbeque or heavy appetizers? The choices are endless!

Robbie Meyer made it clear that “the core is Cabernet Sauvignon” in 2017 The Spur Red Wine Blend ($35), a blend of 64% Cabernet Sauvignon, 14% Petite Sirah, 13% Merlot and 9% Petit Verdot. Its goal is “to be a sophisticated wine. There were no rules, but we were meticulous in pulling it together. We started with Cabernet, built aromas and palate and ended with a lush, juicy finish,” Meyer added. All of the varietals were fermented individually in stainless steel and pumped over three times per day in order to maintain the expression of the fruit. The blend was made shortly after harvest and aged for 25 months in French oak.

The 2017 The Spur Red Wine Blend exuded generous notes of crushed blueberries, fresh blackberries, spiced cranberries and cloves with the slightest touch of molasses on the nose. The palate profile, rife with flavors of dark fruit compote and vanilla, was framed by elegant tannins and just-right acidity. The finish lingered… An exceptional food pairing? Try a juicy steak and a flavorful salad with figs and walnuts.

Admittedly, one of Robbie Meyer’s favorite varieties to cultivate is Merlot and the 2016 Merlot Small Lot ($42) proves it. Only 35 cases were produced of this wine consisting of 95% Merlot and 5% Cabernet Sauvignon cultivated in the Sachau vineyard found 615-815 feet above sea level and on soils of gravelly, coarse sandy loam. The varieties were fermented separately in stainless steel and pumped over twice daily. After fermentation, the Merlot and Cabernet Sauvignon were blended then aged for 18 months in French oak.

Plush aromas of chocolate, dark plums leather, vanilla, eucalyptus and black cherries were vibrant on the nose. Concentrated on the palate, expressive flavors of rich red fruit, blackberries, oak, herbs, plums and violets were lifted by bright acidity and integrated tannins. Absolutely delicious, consider pouring a glass (or two) of 2016 Merlot Small Lot with a juicy steak, pork tenderloin, savory roast chicken or with your entire Thanksgiving dinner!

Cheers! ~ Cindy