For those in the know – you already know.

Anthill Farms is ultra-rare, small production, and hard to find. Highly recommended you add this to your cart and their other wines IN OUR STORE and check out before reading more, so you don’t miss out.

“we do not have a public tasting room. email us to inquire…”

Looking them up online, these are the words that greet you. Almost zero information about them. Anthill Farms is about as exclusive, underground, and avant-garde as a winery can get. Made in a taut, lean, terrior and mineral driven style, one sip and you will know why they are so in-demand.

The Wall Street Journal calls them out as “The Rock Stars of Pinot Noir.” Winesearcher recently listed them among the “The Best Value Sonoma Wines of 2025”. Their wines are restricted almost entirely to their mailing list, with a small amount allocated to top Michelin starred restaurants like Quince, The Progress, The French Laundry, and Spruce.

But today only… we have a whole STORE FULL OF THEM!

How did this miracle happen, you ask? Our dear Agent Brut has been a member of their list for years, and after hundreds (maybe thousands) of inquiries, they agreed to come by HQ to meet with us. Tasting through the lineup of wines, everyone was reduced to a humbled silence (even Agent Cru).

Agent Brut’s Take: - “Christmas came early this year. I felt like a kid again running down the stairs, knowing today was the day. About a decade ago, a friend and mentor in the wine industry (shoutout to Blair Roche) introduced me to Anthill Farms. It was one of those true “aha” moments—every ‘single vineyard’-designate I tasted offered something unique, each more compelling than the last. I’ve never missed an allocation since.

Today, I’m still in awe that Wine Spies gets to share Anthill Farms with you. This is a special one.”

Their Pinots more than live up to their reputations, BUT this Chardonnay stole our hearts! Lean, mineral-driven, and exquisitely chiseled, its polished texture and purity of fruit linger long. It has a finely-tuned balance that will please any wine drinker, including the ABC crowd.

A little more negotiating, and they were convinced. Our Operatives deserve the chance to try their glorious nectar.

Founders David Low, Anthony Filiberti, and Webster ‘Web’ Marquez met in 2003 working in the cellar at William Selyem. Boding over their love of wine and Pinot Noir, a road trip to Oregon together sealed the deal. They needed to produce their own wines. Not to call attention to themselves, but to highlight the best vineyards and terroir that Sonoma and Mendocino have to offer. In 2004, they made a scant eight barrels. And the rest… is history.

“These wines are gorgeous expressions of some of the top vineyard sites in Sonoma and Mendocino Counties.” raves Antonio Galloni of Vinous.

Production remains very small and focused on terroir, with methods varying from site to site and year to year. If they don’t like the quality of a given vintage, they won’t release it. And it’s through this commitment to quality and focus on site-specificity that they’ve earned such a dramatic cult-like following.

VinePair, in an article this October, included it in their Mount Rushmore of Chardonnay: “Anthill Farms, I believe, flies under the radar, especially for its Chardonnay… I love the Campbell Ranch, which is the only Chardonnay the winery currently makes, for its coastal minerality balanced by neutral oak. It satisfies those that drink the leanest, most steely styles all the way up to someone that likes a good amount of richness and (ahem) butter.” Planted by the famed Ulises Valdez, its elevation at the edge of the fog line and poor, fractured soils give the wine a perfect balance of ripeness, structure, and concentration.

Hopefully, you already grabbed some, but if you didn’t, NOW IS THE TIME!

If you need more convincing, just ask Agent Brut. Guarantee he’s already blown his daughter’s college fund on multiples of everything!

92 Points – Wine Advocate “The 2023 Chardonnay Campbell Ranch was matured for 10 months in 30% new French oak, plus six months in stainless steel. It has inviting aromas of peach, panna cotta, oyster shell, lemon peel and spice. The medium-bodied palate has a silky texture and concentrated peach and lime flavors. Firm, focused acidity gives it a shimmery feel, and it has a long, elegant finish. Drink 2025 – 2035”