Winery - Murrieta's Well
* Expert NoteJanuary 12, 2012
A blend of 60% Sémillon and 40% Sauvignon Blanc, this is barrel-fermented, with the Sémillon component being put through malolactic fermentation. The result is a medium-bodied white with a smoky, buttery bouquet and flavors of peach, passion fruit and grapefruit. Drink now.
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* Expert NoteJanuary 12, 2012
From 85-year-old, head-pruned vines; a full-bodied, jammy Zin bursting with the spicy aromas and flavors that make California’s own variety so popular. The tannins are soft but intricate, and vibrant acidity provides lively balance.
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* Expert NoteJanuary 12, 2012
A well-made blend of Spanish and Portuguese red varietals, with the majority Tempranillo, with bright red cherry and cranberry and high acidic tones that’s also got a touch of lovely minerality, olive, toffee and vanilla. The 2007 is ready to drink now, a well-balanced easy drinker with great aromatics and not too much tannin.
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* Expert NoteJanuary 12, 2012
Creamy and rich, this blend of Sauvignon and Sémillon provides plenty of upfront citrus and fig flavors in a smooth-drinking dry wine with a lot of finesse. Fairly high char oak provides a smoky, butterscotchy note.
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* Expert NoteJanuary 12, 2012
After nearly five years, this interesting wine’s tannins have softened, and are now lush and easy. They support dry, fruity flavors of cherries and plums that are succulent through the last swallow. Pricy, but there’s plenty of elegance. Try substituting this for a fine Cabernet.
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* Expert NoteJanuary 12, 2012
Lots to like in this soft and earthy Bordeaux blend, with the tobacco and herb flavors teased by hints of blackberries and cherries. Oak doesn’t overwhelm, but adds graceful touches. Has the balance to age.
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* Expert NoteJanuary 12, 2012
Disappointingly thin and acidic, with weedy, herbal flavors and a stubborn streak of stalky green mint to the cherries and berries. Not likely to do anything with age, so drink up.
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* Expert NoteJanuary 12, 2012
I’ve long felt that the Portuguese Port varieties would do well as dry table wines when grown in the hotter parts of California, except that no one wanted to make them. Now, someone does. The wine is pretty good, not great, but shows promise. Soft and full-bodied, it has cherry pie, Kahlúa and licorice flavors.
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* Expert NoteJanuary 12, 2012
The blend is 51% Cabernet Sauvignon, 21% Merlot, 18% Petit Verdot and 10% Cabernet Franc. The result is a medium-bodied, softly textured red wine with flavors of black cherries, tobacco and vanilla that finishes velvety smooth. Drink now.
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* Expert NoteJanuary 12, 2012
A beautiful example of how nice Livermore Bordeaux reds can be when made well. This ageworthy wine is quite tannic now, but the tannins are dried, fine and drinkable with rich meats. The cassis, plum and blackberry flavors are impressively deep and long-lasting on the finish.
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