Pinot Noir, ‘Campbell Ranch’, Anthill Farms
This vineyard is located a few miles from the Pacific Ocean, near the tiny town of Annapolis, and is farmed by Steve Campbell. At approximately 750 feet above sea level, it sits right at the boundary of the marine layer, ensuring that the cool, coastal climate delays ripening well beyond the warmer vineyards to the east. The fourteen-year-old vines grow on sandy, low-vigor Goldridge soil, which helps reduce yields to near two tons per acre.
Aromas of brambly fruit, scented wood, and jasmine tea. The palate is long, flexible, and athletic, with flavors of red apple skin and kumquat rind giving rise and presence to the mouth. The tannins, at once energetic and lingering, guide the wine to an intoxicating finish.
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Press & Reviews
The 2016 Pinot Noir Campbell Ranch Vineyard opens with a serious burst of fruit. There is terrific depth and intensity, but today the oak is showing a bit more prominently than is typically the case with the Anthill Pinots. The 33% whole clusters are not at all evident. The Campbell Ranch has quite a bit of potential.