Amevive Roussanne Los Olivos 2023

Amevive Roussanne Los Olivos 2023

Amevive
$38.00

Grape: Roussanne
Vintage: 2023
Type: White

Sourced from the organically farmed Tagabelle Vineyard, a tiny three-acre site in the Los Olivos District, this white wine highlights a biodiverse ecosystem where sheep graze. Winemaker Alice Anderson uses low-intervention practices to handle this roussanne, steering away from synthetic additives. The fruit ferments spontaneously with native yeasts and undergoes a natural aging process on its fine lees in neutral oak barrels. This zero-makeup method allows the varietal density to develop without any dominant wood characters.

It pours a rich golden-straw color, opening with complex aromas of ripe pear, baked apple, wildflower honey, and chamomile tea. The palate is medium-to-full-bodied and layered, displaying a creamy texture that is balanced by a crisp, refreshing acidity. Rich flavors of orchard fruit and lemon peel interweave with a concentrated mineral spine. A light phenolic grip builds on the back end, adding structural definition to the finish.

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.