Amevive Mourvedre Ibarra-Young Estate 2023

Amevive Mourvedre Ibarra-Young Estate 2023

Amevive
$48.00

Grape: Mourvèdre
Vintage: 2023
Type: Red

Crafted from a tiny half-acre block of 1971 plantings at the Ibarra-Young Vineyard, this mourvèdre represents a small two-barrel production. Winemaker Alice Anderson manages these own-rooted vines in the Los Olivos District using regenerative and biodynamic principles. The fruit ferments with sixty percent whole clusters for two weeks, relying on native yeasts for a gentle extraction. Aged in neutral French oak, this unfiltered bottling captures a distinct, historic site identity.

It pours a dark magenta color, opening with a perfumed nose of dusty blackberry, fresh red plum, and wild lavender. On the palate, the medium-bodied frame showcases a crunchy red fruit profile supported by a persistent herbal foundation. The whole-cluster component introduces structure with fine, integrated tannins that avoid heavy extraction. A clean wave of natural acidity runs through the center, maintaining a balanced texture. It finishes dry and savory, leaving a lingering trace of black pepper.

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.