Amevive Peripherie 2022

Amevive Peripherie 2022

Amevive
$44.00

Grape: Syrah, Mourvèdre, Marsanne
Vintage: 2022
Type: Red

This red field blend of syrah, mourvèdre, and marsanne comes from the western edge of the historic Ibarra-Young Vineyard in the Los Olivos District. Named for the row where vines grow with sprawling canes, it represents fruit harvested from own-rooted vines planted in 1971. Winemaker Alice Anderson uses low-intervention techniques, allowing a co-fermentation driven by wild indigenous yeasts. Aged in neutral French oak, this cuvée captures an authentic expression of historic coastal terroir.

It displays a translucent ruby hue, releasing a fresh bouquet of crunchy strawberries, cherries, and wild garden herbs. On the palate, the light-to-medium body balances fruit energy with a formal structure. Savory notes of damp earth and cracked pepper blend with a light floral lift from the marsanne component. Soft, integrated tannins provide a smooth frame that avoids heavy extraction. It finishes dry and fresh, leaving a clean, mouthwatering mineral impression.

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.