External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.6 pts. and median of 89 pts. in 29 notes) - hiding notes with no text | | | Tasted by ejca on 4/12/2020: Pretty good, popped and poured both. (1588 views) | | | Tasted by magyarsvensk on 12/16/2019 & rated 93 points: Direct purchase. No formal notes, but this one really hit the sweet spot for me. Balanced and medium-long that expresses Burgundian sophistication in a crowd-pleasing California style. (1482 views) | | | Tasted by Deadhead on 10/14/2019 & rated 86 points: Just ok... lacking fruit. (1586 views) | | | Tasted by HarveyLarvae on 5/12/2018 & rated 91 points: Sooooo delicious...plenty of earthy, leathery tannins and still that delicate fruit that an AV Pinot brings. (2445 views) | | | Tasted by Brandy2426 on 5/1/2018 & rated 90 points: Revisiting this wine after a year and a half. Nose still pretty, and has put on a little weight since last tasting. Much more enjoyable—still light, but more fruit coming through, making this a much more balanced wine. Note to self—don’t open these on release! (2280 views) | | | Tasted by thelostverse on 12/13/2017 & rated 89 points: Off the list at City Winery. Pop and pour. Score reflects general impression only. (2082 views) | | | Tasted by yaCellar on 11/22/2017 & rated 89 points: Others’ reviews confirm my experience. Bright, spicy, alluring nose. Palette has bright acidity and unripened fruit, and then falls off a cliff. No interest or depth. Probably best with food. (2499 views) | | | Tasted by t_moderne on 11/19/2017 & rated 88 points: Pop and pour and tasted with food, and then on its own. Followed for about 6 hours.
Bright ruby color. Slightly cloudy.
Nose shows fresh red berries and some spice notes.
Good acidity on first taste, with a tart raspberry and strawberry note. Light and engaging, it is fresh and mouth watering. May lack a bit of depth. Very good. (2209 views) | | | Tasted by andrewdodd86 on 10/8/2017 & rated 88 points: Nice little wine, higher acid in their typical style. Would probably go better with food. Did enjoy, but their single vineyard wines really are a step up. (1784 views) | | | Tasted by dclaggett on 9/20/2017 & rated 86 points: Bad QPR at $85 in restaurant. Pale red in color, light in glass, avg fruity nose. Lacked any sign of tannin early, and showed up only slightly after 1.5hrs. Strawberry, tart cherry, dust. May try single vineyard bottlings another time but this one missed for me. (1684 views) | | | Tasted by hawk30 on 5/16/2017 & rated 89 points: This improved quite a bit with time in the glass. Great nose, but the back palate was a bit thin. (2013 views) | | | Tasted by CornDoggyDogg on 5/11/2017 & rated 86 points: Not my favorite. Tight, tart, simple. Tried it the next day and it wasn't any better. Not a bad wine, but I can find better wine at a cheaper price. I'd heard good things about the winery so I gave it a try, but disappointed in this one. (1828 views) | | | Tasted by marshalc on 4/15/2017 & rated 84 points: Lacking usual Anthill quality for me. Tight, little nose and depth. Have preferred other vineyard designations. This did not impress. (1785 views) | | | Tasted by Jarndyce on 2/23/2017 & rated 89 points: Just pretty good for me. Beautiful color in the glass, smells like cherries, really light body and good acidity. Better with food. (1714 views) | | | Tasted by smphelps on 1/10/2017 & rated 89 points: Clear crimson, salmon edges. Clove tea scents mix with light pepper. Light and elegant style, brisk acidity. Somewhat tight, maybe a bit thin. Time may help. Needs food. (1725 views) | | | Tasted by Rgentile on 12/5/2016: Fairly consistent with previous note. The tart red fruit was not hiding tonight. (1560 views) | | | Tasted by Rgentile on 11/10/2016 & rated 86 points: Eye: light crimson
Nose: red fruits, a bit of menthol, hard to really assess.
Palate: Some fruit a bit muted on the palate with med acidity and a short-medium finish.
Overall, this was clearly pinot but really lacked substance and material. I would agree with previous comment that this wine is just simple.
Additional comment, the wine picked up some nice heft after 4 hours of air. Upping my score to 86. (1460 views) | | | Tasted by Brandy2426 on 11/1/2016 & rated 88 points: I've been formulating this note in my head for 24 hours--since I opened this wine right off the delivery truck. Relatively new to this producer, but have enjoyed previous single vineyard offerings. The nose here is undoubtedly Pinot noir and very pretty and inviting. First taste after pop and pour is quite light, acidic, and one dimensional. Disappointingly so, at first. As time progresses, some fruit emerges, but even on night two, I would have to say a little simple and underripe for my palate. Will give remaining bottles a little time. I must say though, this will be a nice food wine and would be a nice light summer red. (1550 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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 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. |
|
