Linne Calodo : Nemesis 2013

Characteristics and tasting tips for the Nemesis 2013 from Linne Calodo

Tasting

Nose

The nose is expansive and magnificent, revealing aromas of blueberry pie with whipped cream and graham cracker crust. The bouquet evolves toward notes of roasted meats, toasted bread and cinnamon, enriched with hints of pipe tobacco and spiced pfeffernusse cookies. Nuances of blackcurrant and blackberries complete this complex aromatic palette.

Palate

The palate stands out for its smooth, voluptuous texture, revealing an extroverted and expressive character. It unfolds flavors of caramelized and smoked meats, blackcurrant and blackberries, accompanied by the dusty minerality characteristic of Paso Robles. The aromatic layers build progressively, offering a multidimensional tasting experience. The finish stretches out at length with present yet well-coated tannins, leaving lingering notes of baking spices and subtle oak integration.

Food and wine pairings

This Nemesis 2013 pairs perfectly with grilled steak, whose tannic structure ideally complements the richness of the meat. It also brilliantly accompanies flavorful soft cheeses such as Red Hawk or Epoisses. For bolder pairings, this wine harmonizes beautifully with beef chili, beef ribs or French onion soup. Lamb preparations with Mediterranean or North African spices also make excellent pairings.

Serving and storage

It is recommended to serve the Nemesis 2013 at a temperature of 57°F to highlight its cool-climate Syrah character and emphasize its minerality. Decanting can be beneficial to allow the wine to fully express its aromatic complexity. This wine can be enjoyed until around 2030.

A powerful and complex Rhône-style blend from Paso Robles

The estate

Founded in 1998 by Matt and Maureen Trevisan, Linne Calodo has established itself as a pioneering estate in the Paso Robles wine revolution. The estate's name pays tribute to a series of specific calcareous soils found in the Willow Creek District. Today, the property spans 54 acres of estate vineyards, supplemented by the Cherry Vineyard acquired in 2024. Matt Trevisan, trained in biochemistry and aeronautical engineering, personally oversees all aspects of production, from viticulture to winemaking. The estate distinguishes itself through its exclusive commitment to blended wines and its nature-positive farming philosophy. In 2023, Matt Trevisan was named Winemaker of the Year, in recognition of his role in establishing Paso Robles as a world-class wine region.

The vineyard

The Nemesis 2013 is sourced from several sites including the Estate Roxie Block vineyard, as well as the Booker, Denner and Caliza vineyards, all located in the Willow Creek District on the western side of Paso Robles, in California. This area lies just 11 miles from the Pacific Ocean, benefiting from moderating maritime influences. The soils are characterized by their limestone richness, belonging to the Linne Calodo, Linne Zakme and Cropley series, imparting a distinctive minerality to the wines. The Estate Roxie Block vineyard, planted in 2005, sits at elevations between 1,033 and 1,050 feet, in a cooler zone where cold air and coastal fog settle, delaying ripening by up to two weeks compared to higher sites and producing wines with pronounced acidity.

Winemaking and aging

The Nemesis 2013 was vinified according to Linne Calodo's minimalist philosophy. The grapes were hand-sorted in the vineyard and then on a sorting table. Fermentation took place in small lots in tanks ranging from 0.5 to 4 tons in capacity, using exclusively indigenous yeasts after a four- to five-day cold soak. The Nemesis 2013 was aged 25% in new 500-liter French oak barrels, with the remainder aged in concrete tanks, allowing pure fruit expression while contributing subtle oak complexity. The wine underwent neither fining nor filtration before bottling.

Grape varieties

Syrah (82%), Mourvèdre (14%), Grenache (4%)