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Anthill Farms is a project that you might say was born in the cellars of the great Williams Selyem winery in Sonoma. The three partners in Anthill Farms Anthony Filiberti, Dave Low, and Webster Marquez met while working at Williams Selyem in 2003. They have also honed their Pinot chops at Bergstrom in Oregon (Filiberti), Papapietro Perry Winery (Low) and C. Donatiello (Marquez).

The three share a vision of terroir driven "low impact winemaking" and decided to start their own winery - focusing on top single-vineyard locations and extremely small production (the total production of the winery is only 1,400 cases). Even the name, Anthill Farms, was created to indicate the minute quantities of each of their wines, and the connections between the vineyards.

Anthill has quickly developed an impressive roster of top vineyards in some of the most extreme locations in Sonoma. As Anthony says, "we are particularly happy to be working with the same group of superb growers from year to year. These relationships are the single most important factor in producing the style of wine for which we strive. The growers' constant attention to raising the finest grapes possible is what makes our winery work."

Anthony, Dave and Webster epitomize a true team, in that they all work together and cross over their different 'jobs' in order to make things work. While Anthony tends to focus on the vineyards, Dave on the winery, and Web on the back office, each shares the role of "winemaker" and any one of them can be found pruning in the vineyard, doing punchdowns, or working the bottling line.

Anthill Farms wines are on the cutting edge of cool-climate non-interventionist wine-growing in California, with their tiny production normally being sold entirely to their mailing list. We are thrilled to be able to again offer their wines.


Reviews for this winery

  • Vinous

    "Anthill Farms is on a roll. Anthony Filiberti seems to have the magic touch when it comes to Chardonnay, Pinot Noir and Syrah, as these new releases are brilliant. Even though they had been bottle not to long before my visit, the 2013s shows very well. Filiberti describes 2013 as an intense growing season with a harvest tha last three weeks instead of the more typical 2 months or so. As always, the Anthill wines are made in a lifted, aromatic style, with considerable stem influence and an expression of fruit that seeks ripeness at lower sugar levels. Aging in mostly neutral oak seems to allow the unique personalities of each of these sites to be expressive. Pinots make up the largest part of the range, but I personally am a huge fan of Syrah. These remain some of the most distinctive wines being made in California today. Best of all, prices remain incredibly sane. The only problem is finding the wines, as production is extremely limited."

    January 2015