Lioco Winery, founded June 2005, is a collaboration between two “wine-pros”: Matt Licklider (a seasoned wine import specialist) and Kevin O’Connor (former wine director at Michelin Two-Star Spago-Beverly Hills). Owning no land, the two purchase fruit from some of California’s most exclusive vineyards and make the wine in a state-of-the-art crush facility in Santa Rosa, California. The Chardonnays are picked at lower sugar levels and fermented on wild yeasts in a blend of stainless steel and larger format, NEUTRAL oak barrels.
The Pinot Noirs are picked at lower sugar levels and fermented 20%-40% whole-cluster on wild yeasts, aged in older French oak. They are largely bottled unfined and unfiltered.
The Old-Vine Heritage Blend, called “Indica”, is farmed organically and features 70-year old Carignan, Petite Sirah, Grenache and Mourvedre. Older wood, no fining or filtration. For more information on Lioco Winery, click here.