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. Outside of our mailing list, a small amount of wine is released every year to restaurants and wine shops.
This vineyard is located a few miles from the Pacific Ocean, near the tiny town of Annapolis, and is farmed by Steve Campbell. At approximately 750 feet above sea level, it sits right at the boundary of the marine layer, ensuring that the cool, coastal climate delays ripening well beyond the warmer vineyards to the east. The fourteen-year-old vines grow on sandy, low-vigor Goldridge soil, which helps reduce yields to near two tons per acre.
A wine of total sensuality, the Anthill Farms Campbell Ranch Vineyard Pinot Noir brings together many of the elements that make the Anthill Farms Pinots so compelling. Sweet, pliant and enveloping, with lovely aromatic top notes, the Campbell Ranch has so much to offer. Pomegranate, blood orange, mint and rosewater give it a slightly exotic flair. There is so much to look forward to.