Amevive Grenache Blanc Ballard Canyon Wine 2024
Amevive Grenache Blanc Ballard Canyon Wine 2024 – alternate view 2
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Amevive Grenache Blanc Ballard Canyon Wine 2024

Amevive
$35.00 $39.00

Grape: Grenache Blanc
Vintage: 2024
Type: White

Sourced from Rancho Boa Vista on the west-facing slopes of Ballard Canyon, this grenache blanc marks a poignant milestone. It represents the final vintage harvested from this certified organic site before it was unexpectedly abandoned. Winemaker Alice Anderson lets the fruit ferment spontaneously with native yeasts, aging it on fine lees for nine months in neutral oak. Settled in stainless steel before an unfiltered bottling, this cuvée offers a memorable snapshot of a lost vineyard.

It pours a pale gold color, opening with aromas of ripe orchard fruit, citrus peel, and white blossoms. A sleek mineral undertone balances a lush, texturally driven frame across the palate. Bright, clean acidity slices through the medium-bodied volume, keeping the profile fluid and lithe. Notes of raw almond and a light salinity add a savory depth to the orchard flavors. It finishes dry and mouthwatering, leaving a clean, melt-on-your-tongue mineral impression.

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.