Anthill Farms got its start when Webster Marquez, Anthony Filiberti, and David Low crossed paths while working at Williams-Selyem in 2003. After a few years as cellar rats in California, Oregon, and Virginia, they started Anthill Farms in 2004, making eight-and-a-half barrels of wine in their first year. Today, they make eight single-vineyard Pinots and two appellation wines every year; depending on the vintage, they may also produce two or three Syrahs and a Chardonnay. Their terroir-driven wines have received wide critical acclaim and, as such, outside of their mailing list, only a small amount of wine is released every year to top echelon restaurants and wine shops.
Anthill Farms started small and remains small. Outside of their mailing list and Winestyr, it’s a true challenge to get your hands on many of the wines they produce. Sourcing grapes from off the beaten path vineyards in Mendocino and the Sonoma Coast, and leaving the wine alone as much as possible, has enabled Anthill to produce more complex wines than most that you’ll taste from California. Give them a try if you’re a fan of Pinot or terroir-driven wines.
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