2024 Technical Specifications
Alcohol 13.2%
Residual Sugar 0.3 g/L
pH 3.51
Total Acidity 5.94 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Drinking Window 2027–2035+
Classification West Sonoma Coast
Region Sonoma Coast
Soil Well-draining sandy-loam containing fossilized scallop shells
Elevation 213.0 meters
Orientation East–West Rows; True North-Facing Aspect
Harvest Dates 6 Sep 2024
Brix at Harvest 22.4°
Grape Clone 115
Fermentation Vessels Small open-top tank
Natural Yeast Yes
Bottling Date 10 Jul 2025
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details 4.55 tons were hand-harvested and sorted. Clone 115 was fermented with 33% whole clusters in a small open-top tank using wild yeasts; a four-day cold soak preceded gentle infusion during a 15-day fermentation. The wine matured undisturbed for 10 months in 30% new French oak and was bottled unfined and unfiltered. Vineyard yield was 2.5 tons/acre; production was 216 cases. The vines were planted in 1999, five miles from the Pacific.
Tasting Notes Aromas of raspberry coulis, cranberry and violet; flavors of Morello cherry, black tea and pink peppercorn.
Food Pairing Smoked sardines; paprika chicken; bacon cheeseburger
2023 Technical Specifications
Alcohol 13.1%
Residual Sugar 0.1 g/L
pH 3.4
Total Acidity 5.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Drinking Window 2025–2035+
Classification West Sonoma Coast
Region Sonoma Coast
Soil Well-draining sandy-loam containing fossilized scallop shells
Elevation 213.0 meters
Orientation East/West Rows; True North-Facing Aspect
Harvest Dates 5 Oct 2023
Brix at Harvest 23.5°
Grape Clone 115
Fermentation Vessels Small open-top tank
Natural Yeast Yes
Unfined Yes
Unfiltered Yes
Production Details 4.15 tons were hand-harvested and sorted. Clone 115 was fermented on wild yeasts with 33% whole clusters in a small open-top tank; a four-day cold soak preceded gentle infusion during a 14-day fermentation. The wine matured undisturbed for 10 months in 35% new French oak and was bottled unfined and unfiltered. Vineyard yield was 2.5 tons/acre; production was 194 cases plus three cases of magnums. The vines were planted in 1999, five miles from the Pacific.
Tasting Notes Aromas of raspberry pastille, violet and cigar box; flavors of wild blackberry, Mission fig and black tea.
Food Pairing Wild-mushroom pizza; sweet Italian sausages
Sources: www.liocowine.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.7%
Residual Sugar 0.2 g/L
pH 3.59
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window 2024–2035+
Classification West Sonoma Coast
Region Sonoma Coast
Soil Well-draining sandy-loam containing fossilized scallop shells; sandy soils also show fractured shale veins
Elevation 213.0 meters
Harvest Dates 9 Sep 2022
Brix at Harvest 24.2°
Grape Clone 115
Fermentation Vessels Small open-top tanks
Natural Yeast Yes
Bottling Date 10 Jul 2023
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details 4.07 tons of drought-concentrated clone 115 fruit were hand-harvested and sorted. Fermentation used wild yeasts and 33% whole clusters in small open-top tanks; a four-day cold soak preceded mostly pump-over cap management during a 14-day fermentation. The wine matured undisturbed for 10 months in 33% new French oak and was bottled without fining or filtration. Vineyard yield was 2.5 tons/acre; production was 214 cases. The vines were planted in 1999, five miles from the Pacific.
Tasting Notes Aromas of black cherry, rosemary flower and orange Pekoe tea; flavors of Italian plum, violet pastille and star anise.
Food Pairing Wild-salmon burgers; barbecue pork fried rice; soy-glazed pork chops
2021 Technical Specifications
Alcohol 13.6%
Residual Sugar 0.1 g/L
pH 3.51
Total Acidity 6.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Classification Sonoma Coast
Region Sonoma Coast
Soil Well-draining sandy-loam containing fossilized scallop shells
Elevation 213.0 meters
Harvest Dates 9 Sep 2021
Brix at Harvest 23.7°
Grape Clone 115
Fermentation Vessels Small open-top tanks
Natural Yeast Yes
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details 3.26 tons of drought-concentrated clone 115 fruit were hand-harvested and sorted. Fermentation used wild yeasts and 33% whole clusters in small open-top tanks; a four-day cold soak preceded mostly pump-over cap management during a 14-day fermentation. The wine matured undisturbed for 10 months in 33% new French oak and was bottled without fining or filtration. The vines were planted in 1999, five miles from the Pacific.
Tasting Notes Aromas of kirsch, bay laurel and pomegranate; flavors of red plum, blueberry and violet pastilles.
Food Pairing Funghi pizza; buffalo meatballs; five-spice duck breast
Sources: www.liocowine.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.7%
Residual Sugar 0.03 g/L
pH 3.33
Total Acidity 7.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window 2021–2027
Classification Sonoma Coast
Region Sonoma Coast
Soil Sandy soils with fractured shale veins; the site panel additionally describes well-draining sandy-loam with fossilized scallop shells
Elevation 213.0 meters
Harvest Dates 11 Sep 2019
Brix at Harvest 23.3°
Grape Clone 115, 777
Fermentation Vessels Small open-top tanks
Natural Yeast Yes
Bottling Date 6 Aug 2020
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details 3.3 tons of clones 777 and 115 were hand-harvested and sorted. Fermentation used wild yeasts and 10% whole clusters in small open-top tanks; a four-day cold soak preceded mainly pump-over cap management during a 14-day primary fermentation. The wine matured undisturbed for 10 months in 40% new French oak and was bottled without fining or filtration. Vineyard yield was 3 tons/acre; production was 95 cases. The vines were planted in 1999, five miles from the Pacific.
Tasting Notes Aromas of cranberry skin, kirsch and seaweed; flavors of rhubarb, pomegranate and wild coastal herbs.
Food Pairing Charred eggplant; pork tenderloin; seared duck breast
Sources: www.liocowine.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2853376 | — | — | wine-searcher.com ↗ |