Linne Calodo

Founded in 1998 by Matt and Maureen Trevisan, Linne Calodo's name pays homage to the rich soils in the esteemed Paso Robles Willow Creek District. In 2002 winemaking facility was built, and in 2005 the first five acres of vines were planted. The team grows grapes, makes wines and fosters an environment that goes away from traditional, rigid and archetypal industry norms. Studying biochemistry at Cal Poly San Luis Obispo and working his way up at area wineries, Matt's winemaking style is a balance of art and science. The team lets Nature dictate production. Linne Calodo produces seven to ten blends per year using numerous varietals: Rhône, Zinfandel, as well as other esoteric varietals from around the world.

Matt Trevisan – Winemaker

“I stepped foot into the wine industry over 25 years ago, and have done just about every job within it. I’ve learned to put my trust in Mother Nature, as she’ll always take her own course. After all, it’s her game, we’re all simply playing it. This has been the philosophy of Linne Calodo, where our wines are driven by four factors: vineyard location, uncompromising viticultural practices, minimalist winemaking, and the desire to learn from experience.”

Linne Calodo Overthinker, “GSM” Blend, 2011

Grenache 45%, Syrah 33%, Mourvèdre 22%

“Known as a liquid photograph of our estate, this wine reflects each growing season by showcasing our vineyards and our penchant for overthinking in order to craft a quality blend. Planting my own vineyards has been one of the best experiences in my life. My respect for farming, winemaking and Mother Nature will never be same. 100% Estate, aged in a mix of concrete and 500L cask. This wine is a liquid photograph of my experiences. Take my best vineyard blocks of Grenache, Syrah, and Mourvèdre and let them tell the story. Naturally higher in tannin, I age the wine for one extra year in bottle. Simply Amazing! This wine is drinking great now, but can also cellar for 10 years.”

94 points

Robert Parker's Wine Advocate Showing the cooler nature of the vintage, the 2011 Overthinker is a mostly cofermented blend of 45% Grenache, 33% Syrah and 22% Mourvedre. Fermented with a healthy dose of whole cluster, it offers gamey, wild notes of white pepper, wild herbs, truffle and smoke to go with a full-bodied, layered and silky feel on the palate. It has bright acidity, yet stays nicely balanced, with a focused, clean finish.

94 points

Vinous One of the more explosive wines in the range, the 2011 Overthinker bursts from the glass with notable intensity and depth. Raspberry jam, crushed flowers, spices, new leather and menthol meld together in a sumptuous, expressive wine full of character.

The Pairing…

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit. Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages and roasted pork all work well. Come in and try this wine with any of our beef dishes!

“BEEF WATERCRESS” Beef Tenderloin, Sumida Farm Watercress Chimichurri, Naked Cow Pink Peppercorn Cheese, Ho Farm Tomatoes, Mushroom Soy, Negi Oil

RIBEYE STEAK Garlic Black Pepper Sauce, Spicy Kualoa Ranch Heirloom Eggplant, Waialua Asparagus, Pickled Beets, Ho Farm Tomatoes

FROM MAKAWELI KAUAI, 25 OUNCE DRY AGED T-BONE STEAK Truffle Sweet Soy, Crimini Mushroom, Onions, Daikon Oroshi, Spicy Ponzu


-- Kerry Ichimasa, Assistant Wine Director