Amevive Ravie 2024
Amevive Ravie 2024 – alternate view 2
1 - 2

Amevive Ravie 2024

Amevive
$30.00

Grape: Grenache, Syrah, Mourvèdre
Vintage: 2024
Type: Red

This vintage of the Ravie red blend incorporates grenache from Alisos Canyon and Ballard Canyon, alongside syrah and mourvèdre from the Ibarra-Young Vineyard and Rancho Arroyo Grande. Winemaker Alice Anderson selects these diverse Santa Barbara County sites to produce a, contemporary expression of the variety. The hand-harvested fruit is co-fermented using native wild yeasts with minimal sulfur additions. Aging occurs in neutral oak barrels to emphasize the bright fruit profiles and regional freshness over cellar manipulation.

It radiates a luminous ruby hue, releasing expressive aromas of tart red currants, pomegranate seeds, and fresh rosemary. On the palate, the light-to-medium body is juicy and direct, focusing on an energetic fruit presentation. Soft tannins integrate with a clean mineral baseline that gives it excellent lift. A snappy, vibrant acidity cuts through mid-palate, keeping the mouthfeel light and lively. It finishes dry and clean, leaving a light, savory trail of dried orange peel.

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.