Amevive Syrah 2022

Amevive Syrah 2022

Amevive
$43.00

Grape: Syrah
Vintage: 2022
Type: Red

This red wine comes from organically farmed vines in the Los Olivos District, representing a fresh, low-intervention approach to California syrah. Winemaker Alice Anderson focuses on regenerative viticulture at the historic Ibarra-Young Vineyard to cultivate fruit with natural structural harmony. The grapes are hand-picked and fermented spontaneously with wild yeasts, avoiding commercial adjustments or heavy extraction techniques. It ages in neutral French oak barrels to allow the varietal character and soil signature to show through clearly.

It shows a deep ruby color, releasing refined aromas of ripe dark plum, blackberry, and savory cracked pepper. A medium-bodied frame balances ripe dark fruit flavors with an underlying earthy complexity. A bright, natural acidity drives the wine, ensuring freshness and drinkability even in its youth. Fine-grained, chalky tannins provide a smooth structural grip that coordinates with the fruit. It finishes clean, dry, and persistent, leaving a lingering trail of black olive and 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.