Matt Trevisan - Hawaii Food & Wine Festival


Matt Trevisan

Linne Calodo - Paso Robles, CA

Matt Trevisan, owner and winemaker of Linne Calodo, is one of the most revered Paso producers and has been for two decades, creating his first vintage in 1998. For a wine region in the grips of rapid growth, Matt is an old-timer, and his wines have rightfully amassed a devoted following. Easily approachable, Trevisan carries himself humbly and is always up for a good conversation about golf, aviation, travel and of course, his winemaking philosophies.

Born in Southern California, Matt moved to San Luis Obispo in 1990 to attend Cal Poly University and study biochemistry. It was at this time when he experienced his first tastes of the wine industry. He apprenticed at local wineries, which enabled him to understand the many aspects of winemaking and hone his skills in the vineyard and winery. Linne Calodo originally came about as a side project while Matt worked at Wild Horse Winery. The mission was, and still is, to produce unique and exceptional, small batch wines true to West Paso’s terroir. The name, after all, pays homage to the rich soils in the esteemed Paso Robles Willow Creek District. The wines are Rhone and Zinfandel blends that speak of the region versus variety.

Matt began planting his own vineyards in 2004, today farming 54 acres of estate fruit.  Farming is an essential aspect of making great wines, and Matt prides himself on being both a vineyard owner and winemaker.   Along with his wife Maureen he has established a setting that is tranquil and serene. Together, they run the winery while enjoying time with their daughters Gabbi and Roxie and son Cash, as well as their dogs Marley and Rocket.

The wines are driven by four factors; vineyard location, uncompromising viticulture practices, minimalist winemaking and the desire to learn from experience. The vineyards are farmed organically and sustainably. Currently (as of 2017) about 80% of his wines are made from estate fruit. Irrigation is limited and mainly used to help the young vines stay healthy. The crop loads reflect the natural balance of the vine. The grapes are harvested at the peak of ripeness to produce wines that are rich and concentrated. In the cellar, Matt uses a balance of art and science in a minimalist winemaking style. A 100% native yeast facility, fermentation tanks are not heated or cooled, fermentations not chemically altered or stripped, and sulfite additions minimal, as Matt lets the wines evolve naturally.  Grapes are co-ferment or blended to achieve balance and complex flavors. The wines are bottled unfined and unfiltered.

The inventiveness of Matt’s winemaking, paired with his philosophy of maintaining a sustainable business (one that is environmentally sound, economically feasible, and socially equitable), ensures an exciting future for both winery and winemaker.