Just recently re-opened to the public in Livermore Valley this
summer 2016, Murrieta’s Well specialize in terroir-driven, limited production wine blends. Their winery name pays homage to Joaquin Murrieta who discovered their historic estate nestled in the Livermore Valley in the 1800s. His spirit of exploration inspires their unrestrained winemaking philosophy of artfully handcrafting the finest small-batch wine blends that showcase the best of their estate each vintage.
What makes Murrieta’s Well unique
They believe in the art of blending – all of their wines are crafted to 
showcase the best of their estate each vintage, so the composition of their wine blends will change each year to reflect this philosophy.
They have a small lot approach to growing and making their wines. In the vineyard, they pick the prime location for each varietal – caring for them as individuals based on what techniques will help produce the best fruit. In the winery, they make each varietal as an individual wine, then blend them together and age again to create wines that are a beautiful survey of the estate.
All of their wines are sourced exclusively from their estate, which helps them ensure consistency of style and deliver a high-quality tasting experience vintage after vintage.
We also got to chat with Murrieta’s Well’s winemaker, Robbie Meyer. He is an acclaimed winemaker who has worked over 19 vintages in some of California’s best winegrowing regions (Napa Valley, Santa Barbara and Sonoma). His wines have collectively received over ninety 90+ point ratings.
Their newly re-modeled estate is approximately 500 acres, stunningly beautiful, the place is gorgeous. It’s all lit up with twinkly lights and even in the daylight projects a dim, romantic feel to it. It’s definitely a great place to host your special vent.
Murrieta’s Well also offers food pairing and it serves at their patio. Menu includes Market Fresh, Charcuterie, Cheese, Shrimp & more. The Dungeness Crab Roll was perfect with their refreshing Chardonnay. The Eggplant Parmesan Flatbread with their Tempranillo. We enjoyed the Beef Short Rib and Polenta pairs with their Small Lot Cabernet Sauvignon. And the B.L.T. Flatbread goes just about any wine, but we love to pair it with their structure Cab Franc.
If Wente Family Estate is a popular for their Summer Concert fans, the beautiful re-modeled Murrieta’s Well Estate Vineyard is going to be a for weddings and celebration events destination in no time, in Livermore Valley wine country.
They grow 21 different varietals, on three soil profiles, elevation from 560’ – 860’ feet above sea level.
They offer these vineyards:
• Hayes: 560’ – 860’
• Ernest: 575’ – 615’
• Louis Mel: 575’ – 715’
• Raboli: 615’ – 650’
• Sachau: 615’ – 845’
They plant specific rootstocks and varietals where they will best thrive in each of these soil profiles. All are well drained gravel, but have different rock compositions that will affect how the vines grow. It is important to recognize that each soil type exists on the property in different areas and the position/aspect, slope, and elevation also play a major role in how the vines develop.
1. Livermore = very gravelly coarse sandy loam;
2. Pleasanton = gravelly fine sandy loam – cultivated;
3. Positas = gravelly loam, annual grass pasture.
Their history goes way back since 1884, Louis Mel fell in love with the estate and purchased the land for him and his wife. Mel built a gravity flow winery into the hillside and planted a vineyard from cuttings from famed Chateau d’Yquem and Chateau Margaux.
We got to hear the fourth generation winegrower Carolyn Wente sharing her growing up on the vineyards, how her family business has helped and prospered this region since day one.
In 1930, Louis Mel sold the property to his friend, Ernest Wente. The property has been part of the Wente Family estate ever since. In 1990, Fourth Generation Winegrower, Philip Wente and his friend, Sergio Traverso partnered together to revive the winery. They named the winery and wine label, Murrieta’s Well, paying homage to the rich history of the property. In 2010, they launched the estate wine blends – The Whip and The Spur – in celebration of our 20th anniversary. Then 2016, they released our new package and remodeled our historic tasting room. Now that opens to public by appointment only.
The Wente Family Estates is the oldest continuously-operated family-owned winery in the country, owned and managed by the 
fourth and fifth generations of the Wente family. The family owns of estate vineyards in the Livermore Valley, San Francisco Bay and Arroyo Seco, Monterey appellations. All of their wines are distributed throughout the United States and select brands are featured in over 70 countries worldwide.
In 2010, Wente Family Estates was among the first wineries to 
receive the Certified California Sustainable Wine-growing designation, and one of the only wineries to certify every aspect of its business. In 2011, named Wente Family Estates was named American Winery of the Year by Wine Enthusiast and a top 30 wine company by Wine Business Monthly. With the deepest respect for the knowledge passed down from previous generations, the fourth and fifth generations of the Wente family continue their global vision for wine quality and integrity through passion, dedication and pursuit of excellence.
Visit Murrieta’s Wells
3005 Mines Road
Livermore, CA 94550
Tel: (925) 456-2395
Website: www.murrietaswell.com
At Pebble Beach Food & Wine, the partying continues for our select group of celebrity chefs, winemakers, sommeliers and industry influencers who dance quite literally until dawn.
