Livermore, California, is located on the eastern border of the San Francisco Bay area. Since 1952, Livermore has been the home to the critically important and federally funded Lawrence Livermore National Laboratory.  The labratory is dedicated to both nuclear and national security research.

Livermore, California is also the home to dozens of wineries including Murrieta’s Well.

Murrieta’s Well is one of the oldest wineries in California. It began in 1884 through the efforts of Louis Mel and his wife. The land offered gravelly soils very like Bordeaux, and elevations that would be ideal for well-drained vineyards, and ultimately for the development of a gravity fed winery. And, fortunately, Mel’s wife was friendly with the owner of Chateau d’Yquem and was able to obtain cuttings from this extraordinary winery noted for the production of the some of the world’s most expensive dessert wines. Mel also acquired cuttings from the equally extraordinary Bordeaux producer, Chateau Margaux. Margaux and d’Yquem…both excellent ‘starters’ for the development of some ‘new world’ wines.

The Mel family held onto the winery through Prohibition, but in 1940 they sold the property to winemaker Ernest Wente. The Wente family ownership continues. Ironically, Wente’s forefathers had been in the wine business even longer than Mel…they formed Wente Brothers on 47 acres in Livermore a year earlier than Louis Mel and his wife had established their effort. Carl Wente, the 1883 Livermore founder, learned his wine skills while working for the iconic Charles Krug in Napa Valley.

Wente renamed the winery Murrieta’s Well, “paying homage to Joaquin Murrieta, a gold rush bandit, who discovered the estate in the early 1800s”.

Murrieta’s Well now has more than 500 acres planted three different soils, and elevations that supports 21 grape varieties. The winery is a ‘Certified California Sustainable Winery’, and “focuses on all estate, small-batch and small lot wines”. Current winemaker Robbie Meyer indicates that “each varietal is allowed to develop to its peak potential in the vineyard, and then, through blending, is able to put an artistic touch on the winemaking process”.

One of the excellent blends created by Meyer is 2017’s, The Spur. Cabernet Sauvignon dominates this classic Bordeaux blend, but Petite Sirah, Merlot, and Petite Verdot also contribute to the final product. Each of the varietals are fermented individually at cool temperatures in stainless steel. To guarantee “the full fruit expression of the vineyard”, each of the varietals are pumped over three times.

The blending is completed soon after harvest and the blended juice is then aged for 24 months in French Oak (40% new oak, 40% second use, and 20% third use).

This is a deep and dark wine that offers blueberry elements with hints of blackberry and ripe cherry that begins on the nose and extends through the palate. The winemaker suggests that you could also find elements of graham cracker…you just might. The Spur is velvety on the palate and would be an excellent accompaniment for your holiday meal. The ABV is high enough for beef, but the flavor package is soft enough to work with pork and poultry.

There are nearly 10,000 cases of the Spur produced, and it is available nationwide in the $20 range.

This is the final post of 2019. It has been a pleasure to share wines, spirits, and views on the industry with, through more than 60 posts, over this past year. I look forward to the search for new wines and spirts (as well as some conversation about the industry and laws associate with it) to share with you in 2020.

Have a wonderful holiday season from The Vine and Spirits Report. We raise a glass in toast to you in celebration of good cheer and good drink during this holiday season.