• Producer: Linne Calodo - read about the Estate
  • Winemaker: Matt Trevisan
  • Region (AVA): Paso Robles (Willow Creek)
  • Blend: 74% Grenache, 19% Mourvèdre, 17% Syrah
  • Vintage production: 900 cases
  • Winery location: Willow Creek
  • Owners: Matt and Maureen Trevisan
  • First Vintage: 2001
  • Drinking window: 2017-2024+


About the Wine


The Sticks and Stones 2016 was aged for 15 months in a combination of 2,000L concrete tanks and 2,500L French oak foudre.


Following the uneventful El Nino of 2015/16, which did provide better rainfall than the previous four years, proved to be a let down from what was anticipated. The winter cold also did not dip down into consistently low conditions to provide for a true hard frost, which helps vines remain in dormancy longer. Early bud break, at about mid-April, was recorded across the AVA.


A relatively cool spring led to some very consistent and warm spikes in early June, then consistently warm July and August. Harvest for white varieties began mid-August. Warm temperatures through September kept harvest at a heightened pace until it concluded in early October. This was one of the earliest harvests on record, at least since 2013. The 2016 vintage is the warmest year since 2014, with every month of the growing season, except May, skewing warmer than average.


Linne Calodo 'Sticks and Stones' Grenache 2016

Price above per 75cl bottle
  • "One of the gems in the lineup is the 2016 Sticks and Stones, which is 74% Grenache, 19% Syrah, and 7% Mourvèdre. Seamlessness and elegance are the buzzwords here, and this beauty offers a kaleidoscope of black raspberries, blueberries, white pepper, liquid violets, and incense. Brought up in concrete tanks and foudre, it’s another seamless, incredibly layered wine from Matt Trevisan that delivers everything you could want from these magical, limestone hillsides on the westside of Paso Robles."

    97 points, Jeb Dunnuck (Nov. 2018)


    "What a nose! At first rich and fleshy with dark fruit, it opens up with notes of charred onion and dark bitter chocolate, leading to light mineral charcoal aromas and a hint of pancetta. All-in-all: open and complex. On the palate, the biggest impact is just how mineral and refined the wine is. The tannins are crisp, working excellently with a super concentrated yet energetic and lifted core of blueberries and a delicious savoury-smoke character - almost earthy - and roasted herbs. This is a prime example of why Paso Robles is home to some of the world's most exciting wines! I think there's even more to come, so you can have your cake and eat it by opening some now and laying down some more!"
    Four Corners Wine, April 2018

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