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Anthill Farms Demuth Vineyard Pinot Noir 2015

Pinot Noir from Sonoma County, California
  • W&S92
0% ABV
  • W&S90
  • WS92
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Winemaker Notes

Demuth’s older vines always create a wine of detailed aromatics and exquisite poise. The brisk, tangy nose is perfumed by aromas of redcurrant, carnation, and incense-cedar. Tight-grained, grippy tannins frame an elegant, crystalline structure that is pulled through the mouth by a core of bright acidity. The wine’s long finish is cool, woodsy, and penetratingly earthy. The Demuth, as always, has the flesh and lithe structure for extensive aging. Drink 2022-2026 and beyond.

This vineyard, at 1400-1600 feet, is only a mile up the road from Abbey-Harris and shares similar, though less rocky, soils. Our two blocks function like two vineyards: the terraced rows of the Wädenswil clone form one section, while the Pommard block sits on a shelf a bit lower down the slope. The afternoon winds, cool temperatures, and thirty-year-old vines create a wine of great depth and perfumed elegance. This vineyard, farmed by Kosta Browne Winery, yielded less than one ton per acre.

Critical Acclaim

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W&S 92
Wine & Spirits
This plays on the underside of ripeness, giving its generously textured fruit a cool, crisp snap, like the skin of a ripe plum. It comes from two blocks of 30-year-old vines, one planted to the Wädenswil clone, the other to a Pommard selection, the blend managing to feel zesty even as the fruit packs lushness and furry stem tannins. This presents itself as a beautiful if gangly adolescent, needing maturity to hit its stride.
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Anthill Farms

Anthill Farms

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Anthill Farms, Sonoma County, California
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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.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

RVLAF15PNDM_2015 Item# 367635