Unfortunately, this bottle reaffirmed my distain for over-extracted wines. When you take an interesting blend of Spanish and Portuguese grapes planted in the Livermore Valley you have piqued my interest; When you turn said wine into what tastes like $15 California Cabernet you have lost it. This is over-extracted, over-oaked, and impossible to correctly identify in a blind tasting. The nose is an almost formulaic blend of oak, jammy fruits, and peppered spice. The first few sips of this were quite enjoyable; Everything that followed was clumsy and uninspired. The palate gained noticeable heat with air and saw a reduction in pure fruit. Halfway through a glass, I get stewed fruit, vanilla, cocoa, wood spice, and low acidity. 82 pts.
Thanks for the note Mark. Unfortunately what you describe is, with a few exceptions, the status quo in Livermore Valley. Murrieta’s Well in concept sounds like it should be a favorite - off the wall Spanish and Portuguese grapes that should thrive in a warm Mediterranean climate - but the execution just isn’t there.
If you come across it, I’d recommend trying Thomas Coyne. Others that do decently in a restrained style are Page Mill, Nottingham/Vasco Urbano, and I’ve tasted some promising wines from Las Positas but they’re new and I don’t have much experience with them.
Larry, thanks for the heads up. I will keep an eye out for the more restrained LV wines of which you speak.
Agreed. I’d definitely add Kalin to the list.
+1 on Kalin! They are so enigmatic (and since they are not local) I tend to not think of them.