Anthill Farms Peugh Vineyard Chardonnay 2016 Front Label
Anthill Farms Peugh Vineyard Chardonnay 2016 Front LabelAnthill Farms Peugh Vineyard Chardonnay 2016 Front Bottle Shot

Anthill Farms Peugh Vineyard Chardonnay 2016

  • V92
750ML / 0% ABV
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  • RP94
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750ML / 0% ABV

Winemaker Notes

This wine is a more louche character than the 2015; upon opening, it quickly uncoils to reveal layers of Asian pear skin, lanolin, and sweetgrass. With air and a little warmth, notes of pungent gooseberry and white pepper emerge, tempered by soft, talcum-like sweetness. The palate opens to reveal waves of cool lemon blossom, wet slate, and a core of precise, refreshing acidity. Drink now through 2025.

Critical Acclaim

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V 92
Vinous
The 2016 Chardonnay Peugh Vineyard is rich, pliant and very nicely textured. These 70 year-old, head-trained vines confer unusual intensity. The apricot, dried pear, chamomile and dried flower notes give the Peugh a distinctly savory quality.
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Anthill Farms

Anthill Farms

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Anthill Farms, California
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Anthill Farms is an exciting project that focuses on producing exceptional Pinot Noir from a broad range of North Coast vineyards. The properties are managed with intensive and meticulous farming practices, with minimal ecological impact. As for winemaking, there are two unchanging goals: to make wines that express the growing site and the characteristics of the vintage above all else, and to make wines that, simply put, taste good. These goals require gentle handling from crushing to bottling, judicious use of oak, and, perhaps most importantly, leaving the wine alone as much as possible. “We didn’t know whether the name was really great or really dumb,” admits Anthill Farms Winery partner Webster Marquez. “It came about because we’re all winemakers and people would see us all scrambling around trying to grab the same hose at once; they said it was like watching a bunch of ants.” This trio of ants—Marquez, Anthony Filiberti and David Low—met while working at Sonoma’s Williams Selyem. Says Marquez, “We realized that we have the same approach: using Pinot Noir—the most ‘transparent’ grape in the world—to communicate the way vineyards from cooler areas create distinctive wines.” The partners themselves farm many of the small plots where they buy their grapes, and the results of this labor of love are remarkably seductive wines that combine concentration and finesse. Now that the company has grown from producing 200 cases in 2004 to 1,800 this year, the trio’s work is becoming ever more demanding. Notes Marquez, “It’s a good thing we’re young and don’t need much sleep.” –Food & Wine Magazine’s “Most Promising New Winery” 2009

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Russian River Valley Wine

Sonoma County, California

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A standout region for its decidedly Californian take on Burgundian varieties, the Russian River Valley is named for the eponymous river that flows through it. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.

Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, farther from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.

SRKCAN120_2016 Item# 422944

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