Winery - Anthill
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* Expert NoteJanuary 12, 2012
The vineyard is near Sebastopol, in a cool part of this vast appellation, and the vintage was cool. The result is a lean wine with high acidity. The flavors straddle the ripeness line, with cherries and strawberries along with green tomatoes and rhubarb.
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* Expert NoteJanuary 12, 2012
Tough going now with this very dry, young Syrah. Acidity and tannins star, making the wine astringent and burying the fruit. Yes, there’s a deep core of black currants and blueberries, but it’s a question whether aging will allow them to emerge.
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Anthill Syrah - 2005
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* Expert NoteJanuary 12, 2012
I love this Pinot for its tense balance of acidity and fruit, which make for great complexity. The vineyard is south-facing, 1,000 feet above Boonville, and the sunshine helped enormously in this cool vintage, ripening the grapes just enough to give an edge of bitter cherry and red raspberry to the earthy cola, leather and spice flavors. Utterly dry, this is a real connoisseur’s wine, one that takes some understanding to appreciate.
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* Expert NoteJanuary 12, 2012
There are suggestions of wintergreen mint and tart rhubarb, but the cherries save the day, giving enough richness to make the wine interesting. Despite the high acidity and dryness, I don’t think it’s an ager, but it’s a beautifully complex, food-friendly Pinot.
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* Expert NoteJanuary 12, 2012
You can taste in the very high acidity, and the way the grapes just barely ripened. There’s a rhubarb-heirloom tomato edge, but the cherries, raspberries and spicy cola win out, lending rich complexity to this totally dry, interesting young Pinot. Probably best now and for a year or two.
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* Expert NoteJanuary 12, 2012
The vineyard is in Green Valley, the coolest part of the appellation. You’ll find very high acidity and an austere, elegant wine in this extremely low-yield Pinot Noir. The flavors are right on the edge, balancing less ripe peppermint and tannic Chinese-tea notes with richer cherries and raspberries. This is really a thrilling young wine, and while it may hold for years, it’s best now for its tense youth.
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