Variety: Pinot Noir

Anthill Farms is a group of three friends who went against all the odds to start a winery in California. They didn’t have money saved nor were they born into the business. They were cellar rats, the guys moving hoses and cleaning floors, for some pretty significant wineries, Williams Selyem being the most influential. However, while still quite young, the three decided to pull together a tiny amount of cash and started making wine at a crushpad facility. Before long the wines had a cult following and we’ve been drinking them ever since. Many of Anthill’s wines only make it to a mailing list or restaurants; we are lucky to include their small production wines.

Campbell Ranch Vineyard is a short way from the Pacific and farmed by Steve Campbell. At 750 feet above sea level, this site sits on the very edge of the residual marine layer from the Pacific. It’s another of the Anthill Farm’s choices for a cool coastal, late-ripening style. The vines are about twenty years old, low yielding, sitting atop Goldridge soil. This site farms both Pinot Noir and Syrah for Anthill Farms.