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f a l l 2 0 1 7 | 7 9 Winemaker Robbie Meyer (left) traveled to Denver, Atlanta and New York City to showcase the Murrieta's Well portfolio. One of his stops was at Local Three in Atlanta, GA, where Chef Chris Hall threw a traditional pig roast. PHOTO: BONNIE HEATH WINE TOUR A WHIRLWIND TOUR WITH MURRIETA'S WELL Murrieta's Well must have some kind of magnetic pull. The 500-acre estate in Livermore, California has been discovered and rediscovered several times over the course of its nearly 140-year history: First used as a base camp by legendary bandit Joaquin Murrieta, it was founded as a winery in the 1880s by Louis Mel, who planted it with cuttings from Château d'Yquem and Château Margaux. Wente Vineyards scion Ernest Wente then purchased it in the 1930s, though it wasn't until 1990 that Ernest's grandson Phil Wente restored it to launch the current label. And just a few years ago, the Wente family brought winemaker Robbie Meyer on board so that they could, in Meyer's words, "rededicate [themselves] to the brand" once again. To that end, Meyer embarked on a summertime tour to introduce the Murrieta's Well portfolio to Denver, Atlanta and New York City. "The quick elevator pitch was to bring people back to the concept that this is an estate vineyard which we're intentionally farming to establish some serious varietal and blended wines that are also great with food," he explains. Somewhere along the way, though, he won himself over with that pitch as well. "What's really reassuring to me is that I'm meeting my goals" regarding food-friendli- ness, Meyer says. "We did some great dinners and had some great pairings. Seeing the wines in action was a lot of fun." Those wines include his Dry Rosé, a Grenache-Couno- ise blend with floral and spicy notes and what he calls "great natural acidity"; The Whip, a highly textured and aromatic mix of Chardonnay, Sémillon and Sauvignon Blanc, plus a touch of Muscat Canelli and Viognier; and The Spur, a Bordeaux-style blend of Cab- ernet Sauvignon, Petit Verdot, Merlot and Cabernet Franc with a healthy percentage of Petite Sirah to yield a fruit-forward nose and, per Meyer, "a lush, open palate that also has some tannic structure." Robbie Meyer Roadshow By Ruth Tobias e

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