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. This wine is harvested from vineyard sites located at 1,000 ft elevation. This vintage is 40% whole cluster, fermented with wild yeast, aged for 12 months in French oak with 25% new and then just a touch of SO2. A great example of the elegance of cool climate pinot noirs. Wines from the Abbey-Harris Vineyard tend to show savory, spice influenced with a more pronounced tannic structure. Biodynamic.