A reason to visit Livermore Valley

Everyone’s heard of Napa and Sonoma, right? But how many of us say, “Wow, I really need to visit Livermore Valley next time I’m in California.”

Here’s one reason to go: Murrieta’s Well.

One of California’s original wine estates, Murrieta’s Well has been growing grapes since the 1800s. In 1884, Louis Mel purchased land in Alameda County, on the eastern edge of the San Francisco Bay area, and built a gravity flow winery into the hillside.

His first grapevines included cuttings from the famous Bordeaux estates of Chateau d’Yquem and Chateau Margaux. Descendants of those original vines still grow at Murrieta’s Well, and the tasting room is located in the original gravity-flow winery building.

That story alone is certainly a draw. What about the wines, though? Guess what? They’re beautifully crafted and worth a visit, too.

(I recently took part in a Snooth virtual wine tasting of four Murrieta’s Well wines. Please note that while the wines for this post were provided, opinions are my own.)

The region

There are more than 60 wineries and about 96,000 acres of wine grapes in the Livermore Valley American Viticultural Area (AVA).

Low hills and ancient riverbeds comprise the varied terrain of this region. The hills surrounding the valley serve as a buffer for the vineyards. Instead of being inundated by fog, the land is cooled by late-afternoon ocean breezes from the San Francisco Bay that waft from west to east through the valley. This cooling effect slows the ripening process and ensures complexity in the grapes.

The deep, gravelly soils in Livermore Valley produce premium grapes. Vines grow deep root systems to access the water and nutrients in the ground. The result? Less leafy foliage and more concentrated fruit.

The winery

Since 1940, when Louis Mel sold his property to Ernest Wente, Murrieta’s Well has been part of the Wente family business.

Grapes for Murrieta’s Well wines are sourced exclusively from its own estate. Grape varieties are planted and tended according to the various microclimates that exist on the property. This practice sets up the winery to do what it does best – blending.

“For me, blending is the most exciting part of winemaking. We carefully allow each varietal to develop to its peak potential in the vineyard and then, through blending, I am truly able to put an artistic touch on the winemaking process.” – Robbie Meyer, winemaker

The tasting

2018 Dry Orange Muscat

100% Orange Muscat. Alcohol: 14 .6%. Price: $38

Geeky stuff: Fermented cold and aged for three months in stainless-steel tanks. The 2018 vintage was moderate to warm in the Livermore Valley, without any heat spikes. This allowed the fruit to get extra “hang” time on the vine.

My tasting notes: Forget everything you think you know about Muscat! This dry Muscat isn’t like the sweet and musky ones you may remember. Yellow in color with greenish hues. Aromas of kiwi, orange peel and gardenia. Medium acidity. Medium finish.

Pairing suggestions: Appetizers, green salad, sushi.

2018 Dry Rosé

42% Counoise, 33% Grenache, 25% Mourvedre. Alcohol: 13.5%. Price: $32

Geeky stuff: Each varietal was whole-cluster pressed and cold-fermented separately. The wine was racked after primary fermentation, and the varieties were aged in their distinct pieces for about a month. After the final blend was made, the wine was transferred into a stainless-steel tank and aged for about one month.

My tasting notes: This dry rosé showcases the winemaker’s passion for blending. The wine has some heft! Chock full of ripe strawberry on the nose; on the palate, hints of grapefruit and lime. Bracing acidity. Medium+ finish. Food friendly.

Pairing suggestions: Salmon, grilled shrimp, roasted root vegetables.

2016 Merlot

95% Merlot, 5% Cabernet Sauvignon. Alcohol: 14.1%. Price: $46

Geeky stuff: Hand-sorted and fermented separately in small stainless tanks where they were pumped over twice daily. After fermentation, the varieties were blended together and aged for 18 months in 60% new French oak and 40% second and third-use French oak barrels.

My tasting notes: Dark ruby color with aromas of black cherry, mocha and plum. Cinnamon and baking spice chime in on the palate with a hint of menthol eucalyptus. A big, bold, California Merlot! Medium acidity. Medium+ finish.

Pairing suggestions: Thanksgiving turkey and all the trimmings (winemaker Robbie Meyer’s suggestion and I totally agree.)

2017 “The Spur” Red Wine Blend

64% Cabernet Sauvignon, 14% Petite Sirah, 13% Merlot, 9% Petit Verdot. Alcohol: 14.5%. Price $35

Geeky stuff: All the varietals were fermented individually at cool temperatures in stainless-steel tanks and pumped over three times daily. The blend was made shortly after harvest and aged for 24 months in 40% new, 40% second use, and 20% third-use French oak.

My tasting notes: This opaque red blend is deep and rich. A veritable blackberry patch strikes the nose and palate with hints of charcoal and earthiness. Medium+ acidity lifts this wine and keeps it from being jammy. Medium+ finish. Let this baby open up! Or, better yet, cellar it for a few years.

Pairing suggestions: Steak, ribs, cheddar slices.