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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.2 pts. and median of 91 pts. in 50 notes) - hiding notes with no text | | | Tasted by xwine on 12/23/2021: Deep magenta color, with some light browning at the edges. Spice nose with somewhat sweet fruit and some spice in the background on the palate. Fades a bit on day 2 and 3. Pretty good, but not really my favorite style (a bit too much of the sweet character). (636 views) | | | Tasted by bobdobilina on 8/26/2020 & rated 90 points: Dark but clear burgundy color.
Savory nose of cherries, twigs, rose petals and liqueur.
Rustic palate with black cherries ,notable spice and apple skin.
Seems to be holding up quite well, although not showing a lot of benefit from age. (855 views) | | | Tasted by rocknroller on 7/29/2020 & rated 90 points: A Wednesday Distancing on the Deck (Rocknroller's (Kevin & Vicki's Place)): Medium dark red color. PNP, drank a glass over an hour plus. Lovely deep dark berries on the nose with red currants, underbrush and spice. The palate shows more dark cherry, ripe, a bit woody on the palate, tart dark fruits, spicy, slightly firm tannins and woodsy on the finish. (1068 views) | | | Tasted by Meerlust on 8/31/2018 & rated 89 points: At nine years old, this is medium purple with a surprisingly youthful color. The nose is packed with dark cherry and woody, oaky undertones upon opening. With air, the fruit became deeper and the oaky notes faded. On the palate, this powerful wine is packed with youthful cherry and tart cranberry flavors. There is excellent acidity as well as a silky, medium-bodied mouthfeel. Overall, this is incredibly food friendly and paired well with roasted beets with chorizo and Moroccan spice, octopus in a spicy tomato-based sauce, and grilled sweet potato. The wine brought out amazing smoky notes with the food, and the acidity stood up to a variety of flavors and depths. Overall, this maintained youthful fruit and food friendly acidity, and as a result, this will last another 3-5 years but should be paired with food that has a smokey, Indian/Moroccan profile to bring out its full potential. 88 alone, but 92 with the right pairing. (1818 views) | | | Tasted by lolo66 on 7/13/2018 & rated 94 points: quite special. Very deep and profound berry fruits with a healthy does of minerals/spice. With air, acidity kicks in, but I have to say I prefer the first 15 minutes as it shows a powerful side of Anthill I don't normally associate these wines with. (1625 views) | | | Tasted by theharve on 7/11/2018 & rated 92 points: agree with big and serious of most recent note. try end 2019. (1232 views) | | | Tasted by jrobs7777 on 5/7/2018: Big and serious. Brooding. Not your typical Pinot fruit here. Solid minerality and gamey meat. Dark black cherry. Just a faint hint of birch beer. Very enjoyable, but quite different. (1504 views) | | | Tasted by Acohen on 1/1/2018 & rated 91 points: Nice bright cherry with good balance and sweet red fruit (1291 views) | | | Tasted by mdefreitas on 12/23/2017 & rated 91 points: Quite a bit better than my last bottle. Bright, lifted and high-toned, but not as screechy as before. More fruit and overall balance here. (959 views) | | | Tasted by mdefreitas on 12/6/2017 & rated 86 points: High-toned red cherry fruit. Still holding a lot of acid, with the fruit in the background. A bit lean and shrill, but still holds interest and really needed food to show its best. (866 views) | | | Tasted by Acohen on 9/26/2016 & rated 91 points: Medium bodied red fruit with some spice, cherry and crisp finish (1816 views) | | | Tasted by lolo66 on 8/6/2016: great right out of the gate and consumed within an hour. My last of the 09's. vivid, great fruit, balanced acidity. (1580 views) | | | Tasted by dbkitc on 7/5/2016 & rated 94 points: Much less West Coast black cherry fruit on the nose. More smoke, more earth, more violets…. more Burgundian. Needed time to settle in the decanter but boy was it worth it. Typical sauvage structure that I associate with this vineyard. A complete wine that will drink well for years. This wine improved dramatically with 90 minutes of decanter time. A great way to end of a very good few days of wines from the US. (94) (1490 views) | | | Tasted by pjhr on 2/25/2016 & rated 70 points: Fruit is gone with disjointed structure and scorching heat on the finish.
What a mess! (1667 views) | | | Tasted by lolo66 on 1/28/2016: This starts off beautifully and has a great depth of character. spicy, infused minerality with that bright saline berry fruit. on the 2nd night I felt it lost some oomph, so tend to think to drink these up sooner than later... (1751 views) | | | Tasted by Anthony Lombardi on 6/23/2015 & rated 92 points: Earth & fruit balance. Consistent with other 2009 bottle. (1562 views) | | | Tasted by pjhr on 5/18/2015 & rated 91 points: Earth, raspberry, and cherry notes on the nose and palate with moderate finish and tasty acidity. (1283 views) | | | Tasted by Anthony Lombardi on 3/27/2015 & rated 92 points: Slow ox'd a little under an hour. Clear garnet. The nose shows a healthy dose of spice along with some red fruited aromatics. Medium bodied, balanced Pinot. This enters with some light red berries along with a lighter tea & orange peel character. Acidity becomes quite apparent on the mid palate & this takes a higher tone on the fruit toward the finish. Another winner from Anthill Farms. (1519 views) | | | Tasted by Charlie Pendejo on 3/13/2015: Drank this a few weeks ago. It had moved a couple steps toward the median since my earlier note - some of its rough-hewn stone, acid, and brawn had been refined to more pinosity. 'Twas still both enjoyable and more rugged than its stablemate the Demuth, but less distinctive than before. Unusually for me, I preferred both this and the 09 Demuth on the earlier side. (1236 views) | | | Tasted by B Paul on 2/8/2015 & rated 90 points: A very good wine for sure, but not quite as good as other vintages/bottles from this vineyard, which is usually one of my favorites. (1395 views) | | | Tasted by Grape_ape on 8/11/2014: Bigger and sappier on the palate than whatI typically associate with Anthill pinots, but still has nice acid on the finish to balance it out... very smooth and silky. (2028 views) | | | Tasted by Jadiii on 6/1/2014 & rated 88 points: A nice Pinot, cherry dominant flavor, a bit dry on the finish. (1988 views) | | | Tasted by willison on 2/8/2014 & rated 89 points: Popped and poured, probably should have decanted or given it more time. Bright ruby color. Muted fruit on the nose. Immediate burst of raspberry and other red fruit, followed by some earthiness and menthol, and then a very short finish. My guess (and it is just a guess) is that the finish has to do with it not being decanted or it just being in a closed phase. I am a regular buyer of AHF, so I am not discouraged. Will wait a while before I try another of these. With the allocation going live tomorrow, just wanted to check in. 89 points. (2239 views) | | | Tasted by shaferguy91 on 1/17/2014 & rated 92 points: 1 hour decant. (2069 views) | | | Tasted by indiscriminate palate on 1/16/2014: Blind wines (very brief notes) (Granby, CT): Not overly ripe, but a bid artificial-tasting red fruit. Enjoyable, but not anything to write home about. (2311 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, The Best of Sonoma (Feb 2012)
(Anthill Farms Pinot Noir Abbey Harris Anderson Valley) Subscribe to see review text. | By Allen Meadows
Burghound, October 2011, Issue #44
(Anthill Farms Pinot Noir - Abbey-Harris Vineyard Villages Red) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2011, IWC Issue #156
(Anthill Farms Pinot Noir Abbey Harris Vineyard Anderson Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Burghound. (manage subscription channels) |
| Anthill Farms Producer Website2009 Anthill Farms Pinot Noir Abbey-Harris Vineyard2009 Abbey-Harris Vineyard Pinot Noir (Boonville, Anderson Valley, Mendocino County)
This two-acre vineyard sits at 900-1100 feet, facing south above the town of Boonville in the Anderson Valley. Its soils are part of the Wolfey-Bearwallow complex: roughly half the vineyard has very pale, sandy soil mixed with pink quartz, while the other half has more organic matter as well as large shale outcroppings. We continue to farm and manage the vineyard with able help from owners Dona Abbey and Dan Harris. In 2009, the vineyard yielded one ton per acre.
While the nose is initially quite shy, light aeration brings warm scents of spiced raspberry, black tea, and crushed stone. The entry is expansive and broad with flavors that both echo and amplify the nose, all kept in check by firm, chewy tannins and lively acids. The finish lasts for quite some time, delineated by a distinct, penetrating minerality. This wine will reward ample aging.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Abbey-Harris VineyardVineyard note from Anthill Farms Website: "This 1.5 acre vineyard sits at 900-1100 feet, facing south above the town of Boonville in the Anderson Valley. Its soils are part of the Wolfey-Bearwallow complex: roughly half the vineyard has very pale, sandy soil mixed with jewel-like pieces of quartz, while the other half has soils with more organic matter and large shale outcroppings. A mix of Pommard, 667, 115 and 828 clones are planted. We continue to farm and manage the vineyard with able help from owners Dona Abbey and Dan Harris. In 2005, the vineyard yielded just one-half ton per acre."
Exact position on weinlagen-infoUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson North CoastThe North Coast American Viticultural Area (AVA) in California, covering more than three million acres, includes Napa, Sonoma, Mendocino and Lake counties, and portions of Marin and Solano counties. (see The Wine Institute for more information)Anderson Valleyhttp://www.avwines.com/anderson-valley-appellation-map/
Anderson Valley stretches from Yorkville Highlands (located in a highland meadow straddling the upper Rancheria Creek and upper Dry Creek watersheds) through Boonville (located on Anderson Creek) and Philo (located on Indian Creek) to Navarro (located on Soda Creek). Rancheria, Anderson, Indian and Soda creeks are tributaries to the Navarro River, which flows north and west through the coastal range to the Pacific Ocean; Dry Creek flows south into the Russian River watershed in Sonoma County. The main stem of the Navarro River begins less than a mile south of Philo at the confluence of Anderson Creek and Rancheria Creek. The mouth of the Navarro is 10 miles (16 km) south of Mendocino, California. Encompassing 315 square miles (816 km²), the Navarro River watershed is the largest coastal basin in Mendocino County.
Such unique geography results in a wide diurnal range, with daily high and low temperatures occasionally diverging 40 or 50 degrees. This enables Pinot Noir growers to keep acid development in line with sugar and flavor formation through long, warm Indian summers. It also makes for superb Gewurztraminer and Riesling, giving rise to the valley’s annual Alsatian Varietals and Pinot Noir festivals.
The climate in the Anderson Valley appellation is tempered by cool marine air. Steep hills and mountains surround rolling to nearly level alluvial terraces. The dominant natural vegetation is a mixed forest of Coast Redwood, various native oak varieties, and Douglas-fir. Elevation ranges from sea level to 2,500 feet (760 m). The average annual precipitation ranges from 35 to 80 inches (900 to 2000 mm). The average annual temperature is about 53 °F (12 °C), and the average frost-free season ranges from 220 to 365 days. Towards the coast the summers are cool and moist with frequent fog, while the interior Anderson Valley proper features a warm to hot summer climate similar to nearby interior regions, with daytime highs occasionally in excess of 100 °F (38 °C).
Visitors to the Valley should come prepared for cool evenings and warm days. Locals dress in layers year round. |
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