These vines are part of the original plantation by Charlotte Young in 1971. 2021 vintage marks these vine’s 50th harvest. This wine is selected from the far western side of the property where the vines absorb the water from the neighboring property and grow incredibly vigorous. Where the rest of the old vines have reasonable 3ft shoots, and moderately sized clusters, the “peripherie” row has sometimes 10ft long canes sprawling onto the floor and often football sized clusters. It didn’t make sense to put this anomaly section into the block designate wines. So, with an ode to the traditional way of harvesting and in an effort to make a fresh wine out of a serious vineyard, I made a co-fermented field blend.
Peripherie was harvested on a single morning. The ratio of each grape is not a science, it directly correlates to the amount of vines in each row working up the western side of the property. The Marsanne, Syrah, and Mourvedre were harvested into the same picking bins and brought to the cellar to be destemmed into open top barrels. After its native fermentation commenced, this wine was made with minimal extraction with gentle love touches and pour overs. Peripherie was sent to press after a little more than 2 weeks on its skins. This wine aged for 6 months ⅓ in stainless and 3/4 in neutral French oak before bottling unfined and unfiltered in March of 2022.
This is a fresh but serious expression of Ibarra-Young Vineyard. Possibly its truest representation as it encompasses all three of the original blocks on the property. This wine has become quite special to me!
You can seek out glimpses of all three varieties in this wine. Delicate yet fairly formal. A wild one like a melange of freshly harvested fruits from the garden, peeled and prepped for your seasonal jam making. Light, alive, easy, crushable
Art: The weasel on the front was painted by my perfect mother, Eileen Anderson. The native Mustela frenata, the long-tailed weasel, is a cheeky little critter on this cheeky little wine. We always get excited to see them around springtime in the vineyard. They are veracious hunters and help manage the gopher population in the vineyard. The beneficial insects on the back label are painted by me. These are some of the invertebrates we are looking for in the vineyard to maintain a healthy pest population naturally.
Ingredients: beyond-organic grapes, minimal sulfites
90 cases produced
Translation: soulful, lively soul, living soul
the emotional part of human nature; the seat of the feelings or sentiments.
high-mindedness; noble warmth of feeling, spirit or courage.
the principle of life, feeling, thought, and action in humans, regarded as a distinct entity and separate from the body; the spiritual part of humans as distinct from the physical part.
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. Charlotte's right-hand man, Miguel Ibarra, Helped her plant the vineyard in 1971 and continued to work on the vineyard for more than 40 years. Today, we celebrate this duo by designating these 10 acres as the Ibarra-Young Vineyard.
Ibarra-Young Vineyard was one of the first vineyards planted in the Santa Ynez Valley and has so much soul you can feel it. The first 3 acres were planted in 1971 and 3 more acres were planted in 1973. In the late 90's and early 2000's Bob Lindquist completed Ibarra-Young's planted acreage with the "young" vines in the rockier section of the vineyard.
The vineyard is planted to Syrah and Mourvèdre planted in 1971, Marsanne planted in 1973, as well as suitcase clone Tempranillo and Graciano planted in the late 90's. Everything on the property is own-rooted and has been farmed organically since 1993. We began leasing and farming this special place at the beginning of 2020 and employ regenerative organic and biodynamic practices.
Our goal is to rebuild an ecosystem of native species that live alongside our vine rows, regenerate soil health, and grow the highest quality grapes this site can give. We believe the best wine grapes are grown with minimal inputs and conscious vineyard management. We reject a systematic schedule for viticulture and farming in general. We believe that by working in conjunction with nature we can increase biodiversity and soil health, minimize unnecessary sprays, minimize tractor passes and compaction, decrease water use, and reduce our carbon footprint.
We look forward to taking you along on this journey of unconventional viticulture with us. We hope to convince you that with a lot of passion and hard work, world-class wines are made with minimal intervention in a vineyard that grows alongside a healthy living ecosystem.