ALL WINES

AROMA
finger lime, tangerine oil, honeysuckle
FLAVOR
green apple, fresh oregano, wet stone
FOOD PAIRINGS
potato leek chowder, bratwurst & kraut, tempura'd vegetables

Kick On Ranch! This place has really challenged us. First off, it's far
from our base of operations in Sonoma County. About a 6-hour drive
from the winery. Second, there hasn't been a full time dedicated
crew out there so getting timely reports and samples can be difficult.
We have been relying on our friend Graham Tatomer's good will to
peel off a few bins when possible. He was the visionary who selected
this cold, windy site just north of Vanderberg Air Force Base and we
always respect the chain of command! A couple of challenging
vintages saw us skipping vintages outright (once due to extremely
low yields, and again due to a early rain / botrytis bloom). In vintage
2024, all the stars aligned and we brought home some remarkably
clean fruit with ideal chemistry. We liked the wine so much in fact
that we asked Graham to faciliate a meeting with the property
owners and a path to our own grape contract at Kick On. In the
spring 2025, the grafts went in. LIOCO now has 1-acre of Gruner
that is ours. The future (and this wine) are bright!

AROMA
lemon bar, loquat, crushed chalk
FLAVOR
white tea, Meyer lemon, cheese rind
FOOD PAIRINGS
brown butter scallops, lemon risotto, potato gratin

In 2022, a much tougher vintage, we declassified
barrels of all of our single vineyard Chardonnays into
Estero. The decision wrecked the COGS on the wine,
but resulted in one of our favorite versions of this wine
in some time. Maybe since 2015? In 2023, which was
a near-perfect vintage with no heat, fires, or drama of
any kind and October harvest dates (like we used to
see in the 1990s), we decided to repeat the approach.
So this Estero got a pedigree bump. It's 57% Burnside
(borders Littorai) + 19% Piner + 10% Tidal Break + 8%
Skycrest + 6% Casa Seca. And it's 100% delicious.
We've also been over-vintaging this wine for the past
few vintages, so it gets the long elevage and the
complexity and Burgo redux that comes with it.
The 3.3 pH means your mouth's gonna water.

aroma

salted plum, blackberry flower, shitake

flavor

coastal berries, rosehips, Orange Pekoe tea

food

rotisserie chicken, hot smoked salmon, mushroom tempura

In the spring of 2022 we signed a vital grape contract that will raise the quality of Mendo Pinot Noir significantly. After many years of petitioning, the township of Comptche on the far Mendocino Coast received its AVA status. There are just three vineyards in the entire AVA and two of them are now LIOCO monopole. This new partnership with grower John Peterson--whose family were homesteaders on this remote coastal rainforest in the 1800s--will provide LIOCO with +/-40 tons of pristine Pinot Noir each year. Most of it will go into Mendo Pinot Noir. The '23 installment is infused with this exciting new Comptche component, which brings a black and purple-fruited, coniferous element to wine. The Comptche lots were blended with stalwarts from the Anderson Valley, The Cole Ranch, and the Potter Valley. The AV component adds some characteristic floral notes. The Cole Ranch piece contributes some pleasing structure. And the Potter Valley piece brings lift and levity care of some Beaujolais-clone Pinot Noir fruit historically sources for Rosè programs. We feel this wine from disparate but essentially Mendocino ranches blend out to give a wide aperture view of this wild, evergreen county and make an authentic expression of Mendocino Pinot Noir.

aroma
violet, blackberry, rosemary
flavor
Italian plum, dried fig, iron
food
stuffed Cubanelles, pizza funghi, shepherd's pie

The wildfires in 2020 necessitated a shift in fruit sourcing, and the extreme drought / massive winter frost of 2021 left us with too little fruit to bottle an Indica. The 2022 was a return to form as we tapped all three original fruit sources, ramped the carbonic maceration, and bottled a wine that everyone agreed was flat out delicious. It sold out before we could get the 2023 to bottle. Fear not! The 2023 is now bottled and it, like so many of our 2023s shows the once-in-ten-years fruit quality that this vintage will soon be known for. It is a blend of three historic Mendocino ranches—some dry-farmed, 1940s Carignan from Bartolomei (Talmage) and 1960s McCutchen (Pine Mountain), plus a healthy dollop of rare 1940s Valdiguie from Lolonis (Redwood Valley). We rocked 50% whole cluster, with two tanks going through carbonic maceration. Further, we pressed the juice off the skins early and "went to barrel sweet" to highlight the crunchy freshness of this wine. The result is chillable, medium weight red—with some grip—that reminds of us Cote de Brouilly but is unabashedly Californian.