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.”

And this wine, for some of us, stole the show! Waves of red and black fruits, acacia blossom, clove, peppery spices, hints of citrus zest, and so much more sing from the glass. On entry it’s a multi-textured sensory experience that moves with a graceful power. Bold, rich, and spicy, but with a similar restraint and finesse to all of their offerings.

A little more negotiating, and we convinced them. Our Operatives deserve the chance to try this 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.

The Mixed Reds (formerly Mixed Blacks) is from an ancient block of the Peugh Vineyard in Sonoma that was planted in 1882!!! Zinfandel, Grenache, Petite Sirah, Alicante Bouschet, Carignan, Mourvèdre, Negrette… fourteen varieties in total have been identified, with some still unknown, all head-trained and dry-farmed, looking more like an orchard of mangled tree that what you would usually think of as a vineyard. Few vineyards like this remain in California, creating a wine with serious depth and complexity.

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!

91 Points – Wine Advocate “The 2021 Mixed Reds Peugh Vineyard (formerly called “Mixed Blacks”), is a blend of about 40% Zinfandel, plus Alicante Bouschet, Grenache, Malvasia Nera, Négrette, Palomino and a small amount of white varieties. The nose releases generous waves of red and black cherry and apricot accented by tones of bergamot and juniper. The medium-bodied palate is bursting with crunchy fruit. It has a chalky frame, mouthwatering acidity and a long, citrusy finish. This is dangerously easy to drink! Drink 2024 – 2030”