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Linne Calodo Rising Tides 2007

Other Red Blends from Paso Robles, Central Coast, California
  • WS93
  • RP93
0% ABV
  • RP95
  • WS90
  • RP94
  • RP93
  • WE93
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Winemaker Notes

This vintage of Rising Tides is dark, dark, dark. Black currant, plum skin, and crimson, fleshy rose petals on the nose are followed by somewhat brighter notes of red berries and cream coupled with wheatberry, tobacco and freshly roasted coffee beans.

Blend: 45% Syrah, 35% Grenache, 20% Mourvèdre

Critical Acclaim

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WS 93
Wine Spectator
Smooth and focused, ripe yet delicate and balanced, offering a mix of red cherry, plum and blackberry fruit that's rich and complex without being heavy. Ends with hints of fresh earth, anise and chicory. Syrah, Grenache and Mourvedre.
RP 93
Robert Parker's Wine Advocate
The deeper-colored 2007 Rising Tides (44% Syrah, 35% Grenache, and 21% Mourvedre) reveals more licorice, damp earth, blackberry, and cassis fruit as opposed to the kirsch and raspberry characteristics found in the Sticks and Stones. With superb purity, medium to full body, ripe tannins, good freshness and definition, and a stunningly long finish, it should be drunk over the next 5-7 years.
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Linne Calodo

Linne Calodo

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Linne Calodo, Paso Robles, Central Coast, California
Founded in 1998 by Matt and Maureen Trevisan, Linne Calodo's name pays homage to the rich soils in the esteemed Paso Robles Willow Creek District. The team grows grapes, makes wines and fosters an environment that shies away from traditional, rigid and archetypal industry norms. Studying biochemistry at Cal Poly San Luis Obispo and working his way up at area wineries, Matt's winemaking style is a healthy balance of art and science. Linne Calodo produces seven to ten blends per year using a myriad of varietals: Rhone, Zinfandel, as well as other esoteric varietals from around the world.

The Linne Calodo wines are driven by four factors: vineyard location, uncompromising viticultural practices, minimalist winemaking, and the desire to learn from experience. The vineyards are farmed sustainably and the crop loads reflect the natural balance of the vine. The Linne Calodo team believes in harvesting at the peak of ripeness to produce wines that are rich and concentrated in both flavor and texture. You are encouraged to visit!

Paso Robles

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Paso Robles has made a name for itself as a source of supple, powerful, fruit-driven wines wines. But with eleven smaller sub-AVAs, there is actually quite a bit of diversity to be found in this inland portion of California’s Central Coast.

Just east over the Santa Lucia Mountains from the chilly Pacific Ocean, lie the coolest in the region: Adelaida, Templeton Gap and (Paso Robles) Willow Creek Districts, as well as York Mountain AVA and Santa Margarita Ranch. These all experience more ocean fog, wind and precipitation compared to the rest of the Paso sub-appellations. The San Miguel, (Paso Robles) Estrella, (Paso Robles) Geneso, (Paso Robles) Highlands, El Pomar and Creston Districts, along with San Juan Creek, are the hotter, more western appellations of the greater Paso Robles AVA.

This is mostly red wine country, with Cabernet Sauvignon and Zinfandel standing out as the star performers. Other popular varieties include Merlot, Petite Sirah, Petit Verdot, Syrah, Grenache and Rhône blends, both red and white. There is a fairly uniform tendency here towards wines that are unapologetically bold and opulently fruit-driven, albeit with a surprising amount of acidity thanks to the region’s chilly nighttime temperatures.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

KHM352382_2007 Item# 352382