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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 50 notes) - hiding notes with no text | | | Tasted by Putnam Weekley on 4/22/2024 & rated 85 points: This is very active for something so sticky. Late stage, hydrated drip brew joins cough-drop (pruneaux/cherry), menthol/cucumber root, and evasive sensations of aromatic sour candy—including root beer bottles, lemon heads™, and algae. Clearly, some careful work was invested in this. Preservation is intact. A gloss of makeup interferes with its natural gifts—is it a symptom of age? The more it drinks the harder it is to drink.
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24 hours later, it gains an increment of organization, an improvement. (125 views) | | | Tasted by VinoGeeko on 12/10/2023 & rated 91 points: Pale ruby, clear. Rim showed no visual signs of age.
muted red fruit on the nose, Took 30 minutes to begin talking. Tasted like raspberry brambles, cherry coke, and Sea breeze. It finished like a taste of perfectly balanced Cranberry sauce.
Palate was high acidity, fine tannins, medium - alcohol. Lovely, and gained nuance over the evening.
90-92 pts.
The only reason this wine didn't score higher was the dearth of tertiary compounds. Was hoping for some savory notes to emerge, would've settled for a touch of Brettanomyces. Consider buying again if mom and the girls like it. (149 views) | | | Tasted by tomandlu on 11/4/2023: Not decanted but allowed to breathe for an hour or so. Very deep color, more like an 11-year-old Bordeaux than a pinot noir of the same age. The nose and palate were monolithic - cherry cola with some notes of underbrush. To my palate there's nothing wrong with this wine but there's nothing to recommend it either. It's an easy going, plump, pinot that I'd expect to pay far less for. Perhaps I waited too long to open it. Not to my taste. Purchased on release and stored in my cellar since. (246 views) | | | Tasted by Meerlust on 4/2/2023 & rated 91 points: Light red center with orange bricking near the rim. The nose is red-fruited with an emphasis on red cherries as well as autumnal notes. The palate is complex with tart cherry, raspberry, cloves, hints of cocoa, and decayed leaves. Initially, there was a bitter edge, but that evaporated quickly with air and blossomed into ripe cherry. Structurally, there is tangy acidity to create a lively mouthfeel and a long finish of cherries and autumnal leaves. (350 views) | | | Tasted by jamesabdavis on 9/26/2022: Gorgeous nose of cinnamon and clove spice, tart cherries.
The tart cherries continue on the palate, which is gorgeously sweet without being cloying. Confit character, but a line of acidity keeping it all fresh and taut.
Nice grippy tannins on the finish.
Delicious. (569 views) | | | Tasted by tomandlu on 5/15/2021 & rated 90 points: No detailed notes. Recall it being a deeper color than most AF pinots I've had. Also deeper on the nose and palate. Very nice. (1064 views) | | | Tasted by viking92067 on 2/20/2021 & rated 93 points: Mature but time left. Lovely Pinot. (1021 views) | | | Tasted by BigTex22 on 8/30/2019: The last of our Anthills. This is like a fall punch, with cinnamon cloves, baked apples, nutmeg, and spice. It would be nice warmed and served as a wassail on a cold day, but as a Pinot, not so great. (1907 views) | | | Tasted by Chainthroer on 8/26/2019 & rated 93 points: Complex nose and palate, consisting of cherry, strawberry, cinnamon, spice, cigar box, earth. Rich and intense fruit. Mature. (1651 views) | | | Tasted by Chainthroer on 6/12/2019 & rated 93 points: Complex nose and palate, consisting of cherry, strawberry, cinnamon, spice, cigar box, earth. Rich and intense fruit. Mature. (1683 views) | | | Tasted by glennramsdell on 4/24/2018 & rated 92 points: Raisin and sour cherry nose. En bouche there’s cherry, pomegranate, and a hint of tobacco. Decent tannins and oak; a tad astringent (in a good way) with lovely acidity and a hint of spice. Well-balanced overall, and a supremely enjoyable complement to Italian meatballs and carciofo romano. (2121 views) | | | Tasted by The Count of Notre Dame on 5/28/2017 & rated 88 points: Not quite my style but is a good wine to drink with food. (2738 views) | | | Tasted by TC16 on 2/9/2017 & rated 92 points: Nicely structured. Muted red berry, tea, tobacco, and a hint of spice at the end. Great mouth watering acidity. (2328 views) | | | Tasted by drumice on 11/28/2016 & rated 92 points: Beautiful nose of earth, tobacco, fresh red fruit. Extremely pleasurable pallette of fresh red fruit, well-balance banking herbs, great acidity that begged for food accompaniment. Medium tannins with medium finish. Thoroughly enjoyed this one.
Poured into glass 30 minutes for consumption
Served with roasted chicken (2331 views) | | | Tasted by Deux Chevaux on 11/8/2016: Even more (excessive) brett notes/ excessive sauvage than we noticed in March 2015. Disappointing -- but all things considered, given what else happened while we had dinner, it was the shining star of the evening. (2282 views) | | | Tasted by andrewdodd86 on 5/29/2016 & rated 93 points: Core of bright red strawberry, high acid, fruit forward. As delicious as this is, still comes across a little primary and not incredibly complex. Decent. (2747 views) | | | Tasted by Wink on 5/22/2016 & rated 89 points: Perhaps not my favorite Anthill Farms Pinot, but a very good, subtle wine that went well with dinner. Clear ruby color. Nose of spice and cherry. Nice palate of sour cherries, cinnamon, and vanilla. Good length. food-friendly acidity. (1947 views) | | | Tasted by ljl203 on 5/15/2016: Excellent, light pale pink, reserved initially with more red berry depth at 4 hours. Cherry, licorice and integrated tannin, great acidity. (1984 views) | | | Tasted by yaCellar on 1/24/2016 & rated 92 points: Just going to say, this is damned good. Very enjoyable at PnP and became more balanced over 2 hours in a decanter. Paired well with roast duck. (2332 views) | | | Tasted by palbe on 12/5/2015 & rated 90 points: Very pale ruby. A weird note of cabbage upon first pour, which quickly blows off, leaving the stage open for energetic, lifted red fruit with a tell-tale candied edge and stemmy florality. The palate has a smooth, yet sharp entry, a lean body with great persistence and a clean, lingering finish echoing pomegranate and flowers. Recommended for the vitality and quality of fruit; not sure about the ageing potential here, though... (2286 views) | | | Tasted by eoinhharkins on 9/13/2015: Drank side by side with the aha demuth Pinot the nose had similar florals but more spiciness, funk and earthy tones, lighter body, with a similar acidity level made it feel a little more austere in the mouth (2253 views) | | | Tasted by kthornton78 on 5/12/2015: on the tart/cranberry end of the spectrum with a bright acid/tannin profile. paired well with roasted chicken. (2726 views) | | | Tasted by t0pshelf on 4/17/2015: A surprisingly light bodied pinot, almost grenache-like in color in the glass, nicely aromatic, bright cherry. More "old world" style than california. (2507 views) | | | Tasted by Deux Chevaux on 3/16/2015: Very impressive. Well balanced, a touch of funk or Brett. This is clearly California, and yet in a Burgundy style. (2533 views) | | | Tasted by jinatnrt on 2/15/2015 & rated 92 points: Oh oh oh oh oh!
This was an absolute stunner!
I was pouring this for "normal" wine drinking crowd and reserved it only for them. I initially tasted both bottles to make sure they were sound, and they were. When the guests had left with half bottle unconsumed, I was very pleasantly surprised by how well the wine had evolved in the past two hours. It drank like a lovely Burgundy with a slightly sweeter palate. I thoroughly enjoyed a little funk on the nose and a great balance. I would recommend this wine to anyone who loves Burgundy and well balanced New World pinots. I suspect it'll get better for the next few years. (2741 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| i-WineReview.com, Report 44: Wines of Sonoma County (9/1/2014)
(Anthill Farms Pinot Noir Tina Marie Vineyard Green Valley of the Russian River Valley) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2014, IWC Issue #174
(Anthill Farms Pinot Noir Tina Marie Vineyard Russian River Valley) Subscribe to see review text. | By Antonio Galloni
Vinous, Sonoma and Beyond: New Releases (Feb 2014)
(Anthill Farms Pinot Noir Tina Marie Vineyard Green Valley Of Rrv) Subscribe to see review text. |
NOTE: Scores and reviews are the property of i-WineReview.com and Vinous. (manage subscription channels) |
| Anthill Farms Producer WebsitePinot 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.USAAmerican 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 Sonoma CountyMendocino CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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