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2025 Estate Cariño - Ibarra-Young Vineyard

2025 Estate Cariño - Ibarra-Young Vineyard

$34.00 USD
$34.00 USD
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More Info

Tempranillo is usually the first to ripen at Ibarra-Young, but this year is lined up with the first pick of Syrah. We processed the Tempranillo with 20% of the fruit left whole cluster, and the remainder destemmed on top. Several days after the Tempranillo harvest, a few rows of Graciano were picked to destem and added on top of the Tempranillo ferment. Graciano adds the acid backbone to Cariño, something Tempranillo doesn’t typically have on its own. After 20 days on skins, the ferment was pressed gently and then sent to age in a blend of neutral and twice used French oak barrels until a month before bottling. In July of 2026, the barrels were racked up to tank, and the wine was bottled unfined and unfiltered in August of 2026. The final wine is 84% Tempranillo and 16% Graciano.

Tasting Notes

Tasting notes: Lighter in alcohol, but deep in textural finesse. She’s the feeling of riding your trusty steed through high dessert chaparral lined with ripe blackberry bushes. Shes a little fancier this year with a kiss of residual oak. Think ripe dark berry tart with a nice little grippy finish!

Wine Details

  • 109 cases produced
  • 12.1% ABV
  • Regenerative organic grapes managed holistically, minimal effective sulfites
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  • about the label

    The mushrooms on the front label were painted by my lovely mother, Eileen Anderson. Fungal activity is a good sign of healthy soil in the vineyard. We are seeing more and more mushrooms growing on our vineyard floor as the years go on. Mushrooms are the fruiting body of underground fungal hyphae. Hyphae help break down nutrients into organic matter and help improve plant’s access to water. Fungus is absolutely essential to soil health for our plants. The psychedelic compost microbes on the back are painted by me! Their rainbow color palette isn’t exactly the way you see these organisms under the microscope, but it was way more fun to paint in rainbow. :) Protozoa, bacteria, fungal hyphae, organic matter, and (beneficial) nematodes are all really good signs of a productive and beneficial compost. All of these organisms (+OM) are found in our barrel compost and our windrow compost, both of which are used in our compost tea to spray our vineyard.