LIOCO is the result of a years-long conversation between Matt Licklider (a seasoned wine import specialist) and Kevin O'Connor (former wine director at Michelin Two-Star Spago-Beverly Hills) about whether California could produce a true "wine of origin." After gathering opinion on the subject from some of the world's great wine producers, they arrived at their conclusion: California can achieve a wine of origin, provided certain protocols are adhered to--both in the vineyard and in the cellar. Everything begins in the vineyard--without a compelling vineyard site, there is little chance of creating a distinctive wine. Inspired by traditional European winegrowing practices, they seek out vineyard sites with tougher soil, older vines, and some stress-producing aspect (altitude, extreme temperature, poor soil, etc). Then they simply shepherd the grapes from bud to bottle in the least intrusive way possible. This disciplined approach serves to amplify the voice of the vineyard, or the unique flavors and aromas tied inextricably to the soil. What registers is: this wine came from this place only, and could not have come from anywhere else. This is a wine of origin. Such singularity in wine is worth pursuing. It is alas what keeps their fires burning.