Winemaker Notes
We love Syrah, and we have a particular soft spot for Syrah from the Sonoma Coast. While many consider the area to be marginal for proper ripening of the varietal (and, indeed, we are often picking well into November), the cool days and downright cold nights of the far coast create wines of tight focus and tense balance. We feel that the distinct aromatics and classic characteristics of these Syrahs are more than worth a bit of late picking.
The nose on the 2016 expresses straightforward and profound cherry, cassis and blueberry with hints of sage and violet. There is a supreme elegance to this wines fleshy, dark berry and floral, pastille flavors. It is a supple and fresh Syrah, with gentle tannins adding support and shape to the long, smoky, appealingly sweet finish. Once again, this wine is a stunning value. Ready to drink now and until 2022.
Critical Acclaim
All Vintages
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
A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs all the way from the Mendocino County border, south to the San Pablo Bay. The region can actually be divided into two sections—the actual coastal vineyards, marked by marine soils, cool temperatures and saline ocean breezes—and the warmer, drier vineyards further inland, which are still heavily influenced by the Pacific but not quite with same intensity.
Contained within the appellation are the much smaller Fort Ross-Seaview and Petaluma Gap AVAs.
The Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah. The wines have high acidity, moderate alcohol, firm tannin, and balanced ripeness.
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”