Amevive Carino 2022

Amevive Carino 2022

Amevive
$36.00

Grape: Tempranillo, Graciano
Vintage: 2022
Type: Red

Hailing from the Los Olivos District in Santa Barbara County, this red blend is crafted from own-rooted tempranillo and graciano grapes. The fruit comes from the historic Ibarra-Young Vineyard, which has been farmed organically since 1993 and is managed with regenerative, no-till practices. Winemaker Alice Anderson co-ferments the Spanish varietals using native yeasts, utilizing low-intervention methods to capture the natural energy of the site. It ages in neutral oak casks to allow the structural components to integrate without wood interference.

It shows a deep ruby hue, opening with expressive aromatics of wild blueberry, dark plum, and savory garden herbs. A medium-bodied frame provides a balanced contrast between juicy dark fruit and firm structure. A lively, integrated acidity keeps the palate refreshed while preventing any heavy or jammy notes. It finishes dry, leaving a savory trace of ground pepper 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.