Webster Marquez, Anthony Filiberti and David Low—met while working at Sonoma’s Williams Selyem 2003 after a few years as cellar rats in California, Oregon, and Virginia. Collectively they started Anthill Farms in 2004, making eight-and-a-half barrels of wine. Today, they produce eight single-vineyard Pinots and two appellation wines every year; depending on the vintage. Outside of Anthill Farms’ mailing list, a very small amount of wine is released every year to restaurants and wine shops.
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.
Campbell Ranch Vineyard continues to one of our favorites. 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 two-decade-old vines grow on sandy, low-vigor Goldridge soil, which helps reduce yields to near two tons per acre.
“The 2018 Pinot Noir Campbell Ranch is an incredibly expressive wine, with a savory blend of crushed cranberry and blackberry fruit accented by notes of fragrant earth, lavender, charcuterie, fir and Angostura bitters. The palate’s full, expressive fruit character is supported by a silky, seamlessly fresh structure, and it finishes very long and layered. 2020-2030″ – 96+ Wine Advocate