Âmevive Syrah Ibarra-Young Vineyard 2025
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The Land
Some of the oldest Syrah in Santa Barbara County grows on its own roots in the Los Olivos District. Ibarra-Young Vineyard was first planted in 1971, when almost nobody in California was planting Rhône varieties, with Syrah and Mourvèdre, then Marsanne in 1973. The vines were never grafted onto rootstock. The Los Olivos District, approved as an AVA in 2016, is a gentle alluvial terrace along the Santa Ynez River, 400 to 1,000 feet up, with well-drained gravelly and sandy loams and morning marine fog that keeps summer heat in check. The Syrah block sits on a sandy loam slope in the most fertile part of the 10-acre vineyard. Old own-rooted vines, cool nights and fog are why Syrah from the Los Olivos District can land under 13% alcohol and still taste ripe.
The Wine
The Âmevive Syrah Ibarra-Young Vineyard 2025 was harvested in three picks between September 4 and 18. All three were fermented 100% whole cluster, with 16 to 18 days on skins. Whole clusters add a floral lift and a firmer tannin frame. Each lot rested separately in neutral French oak for 10 months before blending, and the wine was bottled unfined and unfiltered in August 2026 at 12.8% alcohol, with only minimal sulfur added. Just 146 cases were made. Santa Barbara County's 2025 growing season ran cooler than normal, with a mild summer and long hangtime, and the winery says that more than any other year, this vintage is in true balance. Expect ripe red fruit and violets, some weight and grip through the middle, and a structure built to age.
The People
Charlotte Young planted Ibarra-Young, and the vineyard is still in her family. Miguel Ibarra looked after it for more than 35 years, and Bob Lindquist of Qupé converted it to organic farming in 1993. At the end of 2019, Alice Anderson and Topher de Felice took over the lease for their label, Âmevive, French for "living soul." Anderson trained at Cal Poly, then worked at Rippon in Central Otago and spent 2015 to 2017 with Pierre Gaillard in the northern Rhône, where Syrah is the whole story. The vineyard is now fully no-till and farmed regeneratively, with homemade compost, year-round cover crops, hedgerows, and sheep, chickens and ducks rotating through the rows. This is one of the most historically important Syrah vineyards in California.
Food Pairing
Whole-cluster Syrah with this much grip wants smoke and fat. Grill lamb chops with a rub of cumin, coriander and black pepper; the tannin handles the fat, and the violets lift the spice. Slow-roasted pork shoulder with charred onions and salsa verde works for the same reason. For a weeknight, try duck breast with a cherry and balsamic pan sauce, where the red fruit meets the sauce. Or roast portobellos with thyme and garlic and serve them over creamy polenta. This is the Syrah for the northern Rhône lover who wants to see what California can do with own-rooted vines planted in 1971.
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Weather shipping advisory: Orders placed during times of extreme heat or extreme cold will be held for no charge until more favorable weather returns.
Syrah is a dark-skinned grape of French origin, specifically from the Northern Rhône Valley, where it produces some of the world's most powerful and complex wines. Known as Shiraz in Australia, Syrah is capable of displaying a wide range of aromas and flavors. Cool climate Syrahs tend to express floral notes like violets, along with savory elements like olives, while those grown in warmer climates like Australia are more likely to show black pepper and dark fruit notes such as plum. The grape's versatility allows it to adapt to various climates and soil types, but it maintains its unique characteristics no matter where it is planted.
