Linne Calodo

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Country of Origin: USA
Location: Willow Creek District, Paso Robles
People: Matt & Maureen Trevisan, Owners | Matt Trevisan, Winemaker
Viticulture: Practicing Organic

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Matt Trevisan, owner and winemaker of Linne Calodo, is one of the most revered Paso producers and has been for almost two decades. Matt founded Linne Calodo in 1998 with his wife Maureen and Justin Smith of Saxum (Justin is no longer a partner). He bought his property on Vineyard Drive in 2000, planted his 50-acre estate vineyard in 2005, and built a stunning new tasting room and winery in 2009. For a wine region in the grips of rapid growth, this makes him an old-timer, and his wines have rightfully amassed a devoted following.

Born in Southern California, Matt moved to San Luis Obispo in 1990 to attend Cal Poly University and study biochemistry. It was at this time when he experienced his first tastes of the wine industry. He apprenticed at local wineries, which enabled him to understand the many aspects of winemaking and hone his skills in the vineyard and winery. Linne Calodo originally came about as a side project while Matt worked at Wild Horse Winery. The mission was, and still is, to produce unique and exceptional, small batch wines true to West Paso’s terroir. The name, after all, pays homage to the rich soils in the esteemed Paso Robles Willow Creek District. The wines are Rhone and Zinfandel blends that speak of the region versus variety.

The wines are driven by four factors; vineyard location, uncompromising viticulture practices, minimalist winemaking and the desire to learn from experience. The vineyards are farmed organically and sustainably. Currently (as of 2017) about 80% of his wines are made from estate fruit. Sulfur is sprayed to protect against mildew. Irrigation is limited and mainly used to help the young vines stay healthy. The crop loads reflect the natural balance of the vine. The grapes are harvested at the peak of ripeness to produce wines that are rich and concentrated. In the cellar, Matt uses a healthy balance of art and science. Grapes co-ferment to achieve balance and complex flavors. Fermentation tanks are not heated or cooled as Matt let’s the wines evolve naturally. Sulfites are rarely added before bottling. The wines are bottled unfined and unfiltered.

Media Links
A Long Pour: Linne Calodo - Names Will Never Hurt Me
A Long Pour: Linne Calodo Part III {The Pieces}
The Gray Report: Ping-pong showdown at Linne Calodo