2022 Âmevive "Carino" Tempranillo, Ibarra-Young Vineyard, Los Olivos District, CA

ABOUT THIS WINE

Cariño is a coferment of the Pesquera Tempranillo and Graciano from the late 90’s plantings at Ibarra-Young. The Pesquera Tempranillo at Ibarra-Young is an own-rooted suitcase clone originating from Bodega Pesquera in Pesquera del Duero, Spain. The Tempranillo grows beautifully at Ibarra Young. In Los Olivos District AVA, Tempranillo grows easily, is very drought resistant, and always wins the beauty contest. These vines clearly want to be here! Cariño translates to ‘darling’ in Spanish, a symbol of how the two varieties complement each other in bottle. 

Tempranillo is always the first to ripen at Ibarra-Young. We harvested a few tons of this Pesquera clone to kick off our 2022 vintage. And we definitely drank Champagne! At the winery we processed the Tempranillo using about 40% whole cluster. 7 days after the Tempranillo harvest, I picked a few rows of Graciano to destem on top of the Tempranillo ferment. Graciano adds the acid backbone to Cariño, something that Tempranillo doesn’t typically have on its own. After pressing the ferment in the basket press after about 20 days, Cariño aged in neutral French oak barrels until a month before bottling. The barrels were racked up to tank and the wine was bottled unfined and unfiltered in June of 2023

ABOUT THIS PRODUCER

Winemaker, Alice Anderson, spent two years working in the Northern Rhône where the seamless connection between farming and winemaking became her ethos. After returning to Santa Barbara County, Alice worked for and was influenced by some of the region’s brightest winemaking lights. She’s taken those experiences and influences to her brand called mevive Wine.

Âmevive is a small winery and vineyard based in Santa Barbara County. Alice Anderson and her partner farm a historic 10-acre vineyard in Los Olivos District AVA, home to Syrah, Mourvedre, and Marsanne planted in 1971. They farm with the environment in mind using biodynamic and regenerative organic practices. They actively rotate chickens, sheep, and ducks throughout the vineyard, and are completing their 3rd year of no till. They add nothing but occasionally minimal sulfur to the wines and they are always unfined, unfiltered, and made with intention. Alice likes to say that she "makes natural wines for the classic palette." She is extremely passionate about the natural world, keeping the wild wild, and making tasty wines that are good for both the planet and our bodies!