Murrieta's Well's winemaking philosophy merges Old and New World styles into distinctive blends that appeal to sophisticated palates, with sustainable winegrowing and terroir-driven winemaking at the of our core winemaking values.

Philip Wente leads the winemaking team at Murietta's Well, while consulting winemaker, Sergio Traverso travels from his home in Chile to give his special imprint to the wines. Philip and Sergio believe the best wines are those made with many ingredients.

Louis Mel, the winery's original owner, and his wife wrote a letter of introduction to the Marquis at the famous Chateau d'Yquem in Bordeaux for fellow Livermore Valley pioneer Charles Wetmore. With this introduction, Wetmore was able to obtain cuttings of Semillon and Sauvignon Blanc from Chateaux d'Yquem. Wetmore also acquired cuttings of Cabernet Sauvignon and Merlot, likely from Margaux, Bordeaux. He shared all of these cuttings with Louis Mel, who planted them on his estate. In the 1990s, Philip Wente and Sergio Traverso replanted the vineyards with additional Bordeaux, Spanish and Portuguese varietals.

Today Murrieta's Well grows eleven varietals, nine red and two white, on 92-acres of sustainably farmed vineyards. The red varietals originated in France, Spain, Croatia and Portugal, and include: Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot, Mouvedre, Tempranillo, Zinfandel, Souzao, Touriga Francesca, and Touriga Nacional. White varietals are Sauvignon Blanc and Semillon. The winery produces 5,000 to 8,000 cases of estate wine annually, depending on vintage conditions, with quality as the ultimate determining factor.