Named to honor Joaquin Murrieta, who first discovered the historic estate in the 1800s, Murrieta’s Well specializes in terroir-driven, limited production wine blends. The estate was purchased in 1884 by Louis Mel, who built a gravity flow winery into the hillside and planted a vineyard with cuttings from the famed Chateau d’Yquem and Chateau Margaux. In 1930, Mel sold the estate to Ernest Wente and the property has been part of the Wente family’s estate ever since.
Guided by a firm belief in the art of blending and a small-lot approach to growing and crafting its wines, Murrieta’s Well named Robbie Meyer its winemaker in 2015. “I believe in creating wines that are exceptionally pleasing and intriguing at the same time,” Robbie says. “The wines we create inspire people to think about where the grapes are grown. As a winemaker, patience is critical in allowing the vineyards, grapes, and wines to mature and evolve at their own pace.”
Murrieta’s Well’s current portfolio of limited production wines includes a vibrant peach color Dry Rosé composed of estate-grown Grenache and Counoise. Each varietal was cold-fermented separately to retain its distinct flavors. The Small Lot Merlot, a blend of estate-grown Merlot, Cabernet Sauvignon, and Petit Verdot, was also fermented and aged separately. It’s a well-balanced wine with gripping tannins and a soft, supple mouthfeel.
Hidden down a winding country lane, Murrieta’s Well is an enchanting setting for wine tasting, private parties, and other private events. The winery has a full kitchen that o ffers a complete menu of small plates designed for guests to share and pair with the estate wines. Visits require an appointment. Tastings are conducted for small groups at the beautiful tasting bar overlooking the estate, in the club lounge, in the historic barrel room, and on the outdoor patio.
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