David Low, Anthony Filiberti, and Webster Marquez 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 8.5 barrels of wine their first year. They chose the name Anthill Farms to emphasize the many tiny individual vineyards that form “the link between place and product.”
Today, they make eight single-vineyard Pinots and two appellation wines every year; depending on the vintage, they will also produce two or three Syrahs and a Chardonnay.
The trio’s goal is to craft Pinot Noirs that “express the growing site and the characteristics of the vintage, and above all else, taste good.” Their disdain for the riper style of Pinot Noir has led them to search more for freshness of flavor and acidity. They include some whole clusters in the winemaking and limit new oak to about 30%, while avoiding racking, fining, and filtering.
