Amevive Ibarra Young Vineyard Graciano Rose 2025
Amevive Ibarra Young Vineyard Graciano Rose 2025 – alternate view 2
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Amevive Ibarra Young Vineyard Graciano Rose 2025

Amevive
$36.00

Grape: Graciano
Vintage: 2025
Type: Rosé

Farmed by Alice Anderson in the Los Olivos District, this rare varietal rosé is sourced from a block of suitcase-clone graciano planted in the late 1990s. The own-rooted vines grow in sandy alluvial soils that are managed with strict regenerative, no-till methods. To manage the grape’s high natural acidity, half the fruit goes straight to press, while the other half undergoes a two-hour foot-stomping skin maceration. Fermentation and aging take place on the fine lees in neutral French oak barrels.

It radiates a vivid copper-pink color, releasing aromas of wild strawberry, pink peppercorn, and chopped garden herbs. The palate is defined by a crystalline architecture, balancing a lightly creamed texture with an energetic mineral core. A bracing wave of ocean-driven acidity cuts right through the tart red berry flavors. It glides into a dry finish, leaving lingering hints of white tea and salinity.

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.