WINERY PROFILES

Linne Calodo Cellars » Profile

Linne Calodo takes its name from the rocky, limestone soil type of Westside Paso Robles, and it's this soil Winemaker Matt Trevisan sees as one of the essential building blocks for his wines... Producers of Rhone and Zinfandel blends... Supporters of sustainability... Experience the Linne Calodo wines Friday-Sunday 11 a.m. - 5 p.m. or by appointment. 3030 Vineyard Drive, Paso Robles, CA 93446. 805.227.0797. www.linnecalodo.com
Linne Calodo takes its name from the rocky, calcareous soil type of westside Paso Robles, and it is this soil that Winemaker Matt Trevisan sees as one of the essential building blocks for his wines.

"I want to make wines that are regionally distinctive," said Trevisan, "and have fun with making the best wines possible from the region." As part of that philosophy, he works closely with winegrowers from such noted local vineyards as Lock Ranch, Kiler Canyon Vineyards, Denner Estate and Cherry Ranch. "What's important," he noted, "are the vineyard practices, the location, and working with good people."

With Linne Calodo, Trevisan is firmly supporting the idea of sustainable agriculture, with "sustainable as a catch-all phrase for always moving in a positive direction, always moving towards eco-friendly practices." This will also be a driving force when Trevisan and his wife Maureen plant their own estate vineyards on the 77-acre Oakdale Road property they moved to in March 2000.

The Trevisan's opened their own tasting room in the fall of 2002, which is open on the weekends and by appointment. Since the tiny Linne Calodo label is still very much a family affair, either Matt and/or Maureen (and often their 2-year-old daughter as well) will greet you on arrival. Matt handles all of the winemaking duties, while Maureen handles the operations. Plans for the estate vineyards are still in the works, mainly because Trevisan readily admits that "I like to do things right the first time, so I take my time, but it will be nice to come full circle and plant here on the property."

For Trevisan, the circle of wine making began when he was a biochemistry major at Cal Poly. After graduating, he apprenticed at Justin Winery with then-Winemaker Steve Glossner from 1995-96. This situation was a far cry from the classroom element Trevisan was used to, a deliberate move on his part because "I liked the idea of not being cooped up in a lab, of being outside and working with my hands."

Though his biochemistry and winemaking backgrounds arguably give Trevisan a wide array of techniques he could use in winemaking, he chooses a minimalist approach to the craft so that the resulting wines truly reflect their origins. His hand in the winemaking comes with the blending process, creating concentrated and complex blends where each varietal adds to the overall harmony. Because each vintage of Linne Calodo begins in the vineyard, Trevisan makes each wine dependent upon "what's in the cellar. There's no rule of thumb - it really starts at harvest with the grapes."

Indeed the Trevisans' entire approach toward Linne Calodo is about the journey, about learning, about enjoying the adventure. "It's all about the learning process," said Trevisan. "You're never at the pinnacle. You're always looking for something down the road, and there's always something more you can do to push the envelope of quality. It's kind of like searching for the Holy Grail."