The three of us crossed paths while working at Williams-Selyem in 2003 after a few years as cellar rats in California, Oregon, and Virginia. We started Anthill Farms in 2004, making eight-and-a-half barrels of wine our first year. Today, we make eight single-vineyard Pinots and two appellation wines every year; depending on the vintage, we'll also produce two or three Syrahs and a Chardonnay.
We release the Sonoma County Pinot Noirs and Chardonnay to our mailing list members in spring; fall sees the Mendocino County and Syrah offering. Outside of our mailing list, a small amount of wine is released every year to restaurants and wine shops. We started small and have remained so; the best way to find our wines is through our mailing list, which can be accessed here.
We release the Sonoma County Pinot Noirs and Chardonnay to our mailing list members in spring; fall sees the Mendocino County and Syrah offering. Outside of our mailing list, a small amount of wine is released every year to restaurants and wine shops. We started small and have remained so; the best way to find our wines is through our mailing list, which can be accessed here.
Services
We farm and make small lots of wine from California's North Coast, working only with vineyards we know and love. This two-acre vineyard sits at 900 to 1100 feet, facing south above the town of Boonville in the Anderson Valley. Its soils are part of the Wolfey-Bearwallow complex: roughly half the vineyard has very pale, sandy soil mixed with pink quartz, while the other half has more organic matter as well as large shale outcroppings.
Reviews (1)
Corin Frost
Aug 07, 2018
Report
