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Tasting Notes
Medium bodied with crisp acidity and bright flavors of lemon rind, pear, mint, chamomile and minerals with more subtle beeswax notes that sing together.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
ACIDITY
Low
Moderate
Balanced
Crisp
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
13%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Chardonnay may be the most versatile white wine grape, often seen as a blank canvas. It displays various flavors and aromas depending on where it is grown and more specifically, how it is made. It can range in Palate Character from Bright & Crisp to Rich & Full depending on the climate. It is also particularly malleable and highly affected by winemaking choices like as malolactic fermentation, lees stirring, barrel fermentation and ageing practices.
Embracing the frenetic energy for which they were once teased, a trio of Williams Selyem alumni started “Anthill” Farms winery in 2004.
United by their passion for crafting wines with a true sense of place, Anthill Farms produces wine from a network of cool-climate vineyards across Sonoma and Mendocino counties. Highlighting the nuances of their vineyard sources, the trio crafts focused and energetic wines, expressing the underlying nature of their meticulously farmed vineyards.
From their inaugural release in 2004 to the present day, Anthill Farms remains a small, passionate winery that leaves us wishing there was more wine to be had.
Lemon Rind
Chamomile
Mineral
Biodynamic
