Amevive Albarino Alisos Canyon 2025
Amevive Albarino Alisos Canyon 2025 – alternate view 2
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Amevive Albariño Alisos Canyon 2025

Amevive
$35.00

Grape: Albariño
Vintage: 2025
Type: White

Grown on the weathered sandstone and limestone soils of the Alisos Canyon AVA, this albariño comes from the biodynamic Martian Ranch Vineyard. Winemaker Alice Anderson utilizes regenerative farming to produce fruit with high natural acidity. Half the early harvest undergoes a four-hour skin maceration, while the remainder is pressed directly. The juice ferments naturally with wild yeasts in neutral French oak before aging on its fine lees to establish a vibrant, site-driven identity.

It pours a pale straw color, releasing aromas of green apple, lime blossom, and sea salt. The palate features a "crystalline" structure, balancing a subtly weighted texture with a sharp beam of maritime acidity. Savory flavors of preserved lemon and apricot blend with a distinct oatmeal undertone from the lees contact. A delicate phenolic grip frames the mid-palate before transitioning smoothly into the finish. It concludes bone-dry, leaving a mouthwatering trace of wet limestone.

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.