Whether it’s a $22 bottle stashed in our day-packs for an alpine hike, or a cellared $65 gem that dictates the menu for a dinner party—our wine has to deliver.
No matter the varietal, our wines are about principle. They must be authentic and have personality. We make wine with what we call vintage California qualities—leaner wines unencumbered by new oak or excessive alcohol.
Like a chef making a sauce.
While we have a penchant for site-specific wines, we also believe there is a place for blends. Some of the greatest wines on earth are blended wines. Marrying fruit from proximate vineyards, the LIOCO blends capture the unique qualities of a designated growing area such as the Russian River Valley AVA or Mendocino County. You’ll spot these wines on better restaurant wine lists across the country.
Born of selection—first, the best blocks in the vineyard and then the best barrels in the cellar. In France the term is tete du cuvee, or the best wine from the locality of a village. Marked by complexity, concentration, and nuance, the Appellation wines will improve with some short to mid-term cellaring.
These wines are meticulously sourced from complimentary vineyard sites, which blended together produce a balanced wine. Think Macon Villages or Cotes du Rhone. These are our go-to, drink-now wines. They are consistently poured by-the-glass at restaurants like Jean Georges (NYC), Girl and the Fig (Sonoma), and Toscana (L.A.).