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Lioco Sonoma County Chardonnay

2010 Lioco Sonoma County Chardonnay

Sonoma County, United States
Crisp Medium-Bodied White
Flavors of citron, papaya and grapefruit are wonderfully integrated into the wine’s racy, minerally body.
Read more info about this wine

Lioco Sonoma County Chardonnay

Lioco Sonoma County Chardonnay
Lioco Sonoma County Chardonnay
$20.00 / each
Members: $18.00
This product is currently sold out in our wine shop but may be available in one of our gift packs.

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Additional Wine Information

The name Lioco comes from the joining of two surnames: Licklider and O’Connor. Before going into winemaking, Kevin O’Connor was the wine director of the glamorous Spago Beverly Hills restaurant. A few years ago, he partnered with wine import specialist Matt Licklider to form Lioco, a brand that focuses on steel tank– fermented Chardonnay as well as Pinot Noir and a Carignan-based blend. The two partners source grapes from a variety of top vineyards, from the Chalone AVA (American Viticultural Area) up through Mendocino, and vinify them with minimal intervention. The Chardonnays are fermented with native yeast, aged on the lees, and bottled unfiltered and unfined. This wine— a blend of grapes from vineyards in Sonoma’s northern reaches of Alexander Valley and Dry Creek all the way to blustery Carneros—is one of Lioco’s best.
Aromas of pineapple core, white peach and lemon are enhanced by hints of crushed rock and fresh cream.
Flavors of citron, papaya and grapefruit are wonderfully integrated into the wine’s racy, minerally body.
Play to the Lioco Chardonnay’s bright side by drinking it alongside raw oysters or prawns steamed with white wine and garlic. Crisply fried crab cakes will play to the wine’s richer side, which also makes it a worthy match for pan-fried fish or a simple roasted chicken served with a green salad. Its tanginess allows it to pair with sharper goat cheeses, but a creamy cow’s milk cheese like Camembert would also be delicious, especially if garnished with figs or pears. For pairings, try Polenta with Wild Mushrooms or Bouillabaisse (Mediterranean Fish Soup) (recipes at
Serving Instructions
Serve chilled: refrigerate the bottle for 30 minutes before serving.

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