In the words of Anthony Filiberti, David Low, and Webster Marquez:
The three of us crossed paths while working at Williams-Selyem in 2003 after a few years as cellar rats in California, Oregon, and Virginia. We started Anthill Farms in 2004, making eight-and-a-half barrels of wine our first year.
Today, we make six single-vineyard Pinots and two appellation wines every year; depending on the vintage, we'll also produce two or three Syrahs. We farm and make small lots of wine from California’s North Coast, working only with vineyards we know and love.