Alice Anderson

Alice Anderson

âmevive (Winemaker & Owner)

Alice Anderson is a native Californian, having grown up in the Central Valley, where surrounding farms and vineyards inspired her. Although her parents both had “desk jobs,” she was always raising animals and coming home dirty. Her mother is a graphic designer, working primarily with wine labels and wine packaging, and told Alice that she should be a winemaker.

Alice matriculated at California State Polytechnic University, San Luis Obispo, initially focusing on a general agriculture program, but a wine class prompted a change of major to Wine and Viticulture; she completed a B.S. in this major in 2014. An avid skier, she was the vice-president for activities of the Central Pacific Ski Club, the second-largest collegiate ski club in the U.S. But skiing was not the only non-academic activity in which she was engaged, as she honed her knowledge of winemaking while at the university by completing internships at Paraduxx Winery in the Napa Valley and Center of Effort Wines in the Edna Valley. In addition, Alice was a teaching assistant in the Wine and Viticulture department at Cal Poly for one semester after graduating.

By March 2015, Alice had found her way to the Central Otago region of New Zealand and completed two internships, first at Amisfield Wine Company, Ltd. in Cromwell and then at family-owned Rippon Vineyards in Wanaka, a winery recognized locally as a pioneer in biodynamic viticulture. She then joined Domaine Pierre Gaillard in Malleval, France, in mid-2015 as a caviste (cellar hand).

Alice returned to the Central Coast of California after two years in France and gained additional experience by working at Tyler Winery and A Tribute to Grace. In 2020, she leased the Ibarra-Young Vineyard and founded her winery, âmevive (soulful, lively soul, living soul). She is applying knowledge of the biodynamic principles she learned while with Rippon, only employing sprays when they are needed and using diverse, homeopathic means in her fungicide and pesticide programs. She is crafting Marsanne, Syrah, Mourvèdre, Tempranillo, and Graciano from fruit produced in the vineyard. Her goal is to make natural wines for the classic palate. She does no “adds” to them, and presents them unfined and unfiltered.

She and her partner, Topher De Felice, are avid mountain bikers, skiers, and surfers when not on duty in the vineyard or in the cellar.