ABOUT THE WINE
PriphrieFrench for the edge or peripheryreflects both the vineyard blocks from which it is sourced and the winemaking philosophy behind it. Made from a co-fermented blend of Grenache Blanc, Clairette Blanche, and Vermentino, the grapes come from regeneratively farmed blocks on the fringes of the Ibarra-Young Vineyard, located in the Los Olivos District AVA. The fruit is harvested early to preserve acidity, then fermented on skins for around 1014 days with native yeasts. Aged in neutral vessels, including sandstone amphora and old oak, the wine is bottled unfined, unfiltered, and with minimal sulfur. The 2024 vintage delivers zesty citrus oils, white pepper, chamomile, and almond skin on a palate thats structured yet agile. It pairs effortlessly with charred octopus, zaatar-spiced vegetables, or aged Alpine cheeses.
ABOUT THE PRODUCER
mevive, led by Alice Anderson, is redefining what it means to make soulful, sustainable wine in California. Based at the historic Ibarra-Young Vineyard, Alice employs a deeply regenerative farming modelno-till soil management, dry farming, rotational grazing, and interplantingto cultivate biodiversity and vineyard health. Her winemaking is equally hands-off: native ferments, neutral vessels, no additives beyond minimal sulfur, and a deep respect for the integrity of the fruit. Priphrie embodies her ethos: celebrating the edgesboth literal and metaphoricalwith a wine thats vibrant, expressive, and rooted in place. It’s a bottle that speaks of experimentation, ecological balance, and a new kind of California wine narrative.
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