Amevive Grenache Alisos Canyon 2023

Amevive Grenache Alisos Canyon 2023

Amevive
$38.00

Grape: Grenache
Vintage: 2023
Type: Red

This grenache comes from the Martian Ranch Vineyard, a certified biodynamic site situated on the southwest side of the Alisos Canyon AVA. Winemaker Alice Anderson selects the best six barrels from two separate lots: one fermented with one-hundred percent whole clusters and the other destemmed. The fruit undergoes a spontaneous native fermentation on the skins for about two weeks before a gentle pressing. It ages in neutral French oak barrels and bottled without filtering or fining.

It radiates a ruby color, offering a lifted bouquet of fresh cherry, tart cranberry, and delicate floral notes. The palate is light-to-medium-bodied and ethereal, showing an old-world elegance reminiscent of high-altitude Spanish styles. A central beam of mineral acidity balances the red fruit components without feeling heavy. Fine, chalky tannins provide a grip that structures the fluid mouthfeel. It finishes clean and dry, leaving a savory trail of wild herbs and crushed stone.

Winery


"We are proud to lovingly tend some of the oldest vines planted and still in production in Santa Barbara County. We are committed to beyond organic farming, embracing the native ecology, integrating animals, and walking our vineyard rows daily. We believe that unmanipulated wines with energy and a sense of place only come with a deep connection to the land. We lease and farm the Ibarra-Young Vineyard in Los Olivos District A.V.A. This vineyard was planted by Charlotte Young in 1971 and is still owned by her three daughters."

Founded in 2019 by vigneronne Alice Anderson and her partner Topher De Felice in Santa Barbara County, Âmevive is a regenerative viticulture project centered on revitalizing historic California terroir. Vineyard stewardship anchors the entire venture: Anderson leases and rehabilitates the historic Ibarra-Young Vineyard in the Santa Ynez Valley—originally planted in 1971—using strict organic and biodynamic methods, no-till farming, pollinator hedgerows, and rotational sheep grazing to restore soil biology. In the cellar, the work is strictly hands-off, relying on foot treading, spontaneous native yeast fermentations, neutral vessels, and zero-to-minimal sulfur additions to craft transparent, lower-alcohol bottlings of syrah, mourvèdre, marsanne, and tempranillo. The resulting wines prioritize botanical nuance, vibrant acidity, and digestive drinkability over ripe extraction, standing among the most compelling examples of site-focused regenerative farming on California’s Central Coast.