Linne Calodo : Nemesis 2013

Characteristics and Tasting Tips for Nemesis 2013 from Linne Calodo

Tasting

Nose

The nose is broad and magnificent, revealing aromas of blueberry pie with whipped cream and graham cracker crust. The bouquet evolves towards notes of roasted meats, toast and cinnamon, enriched by hints of pipe tobacco and spiced pfeffernusse biscuits. Nuances of blackcurrant and blackberry complete this complex aromatic palette.

Palate

The palate stands out for its soft, voluptuous texture and its outgoing, expressive character. It unfolds flavours of caramelised, smoky meats, blackcurrant and blackberry, alongside the dusty minerality so characteristic of Paso Robles. Layer upon layer of flavour gradually unfolds, offering a multidimensional tasting experience. The finish is long, with present yet well-coated tannins, leaving lingering notes of baking spices and subtly integrated oak.

Food and Wine Pairing

This Nemesis 2013 pairs perfectly with a grilled steak, as the wine's tannic structure beautifully complements the richness of the meat. It is also a superb match for soft, flavourful cheeses such as Red Hawk or Epoisses. For bolder pairings, this wine goes harmoniously with beef chilli, beef ribs or a French onion soup topped with melted cheese. Lamb dishes with Mediterranean or North African spices also make excellent pairings.

Serving and Ageing

Nemesis 2013 is best served at a temperature of 14°C to highlight its cool-climate Syrah character and emphasise its minerality. Decanting may help the wine 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 winemaking revolution of Paso Robles. The estate's name pays tribute to a series of distinctive limestone soils in the Willow Creek District. Today, the property covers 54 acres of estate-owned vineyards, to which the Cherry Vineyard, acquired in 2024, has been added. Matt Trevisan, who trained in biochemistry and aeronautical engineering, personally oversees every aspect of production, from viticulture to winemaking. The estate stands out for 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

Nemesis 2013 comes from several sources, 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 18 kilometres from the Pacific Ocean and benefits from moderating maritime influences. The soils are rich in limestone and belong to the Linne Calodo, Linne Zakme and Cropley series, lending the wines a distinctive minerality. Planted in 2005, the Estate Roxie Block vineyard sits at altitudes of between 315 and 320 metres, in a cooler zone where cold air and coastal fog settle, delaying ripening by up to two weeks compared with higher sites and producing wines with marked acidity.

Winemaking and Ageing

Nemesis 2013 was made 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 vats ranging from 0.5 to 4 tonnes, using only native yeasts, following a four- to five-day cold soak. Nemesis 2013 was aged 25% in new 500-litre French oak barrels, with the remainder aged in concrete vats, allowing a pure expression of the fruit while adding subtle oak complexity. The wine was neither fined nor filtered before bottling.

Grape Varieties

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