Isaac Pirolo

9.7

It’s usually a good sign when the winemaker can articulate what the wine is about like this: “Ceras is Botanica’s counterpoint. Its color is more purple than red. It is more about minerals and herbs than fruit and flowers. It is a focused and elegant distillation of rock rather than an opulent cascade of fruit. It is an expression of the geology that lays beneath our land, the tart blue fruits of the coast range and the tender herbs that one finds amongst the trees and mushrooms of the Northwest forest.”

Her 2013 Ceras is yet another example of Maggie Harrison’s sorcery over the vines at Antica Terra. The focus and intensity of flavor is off the charts, yet it maintains an almost ethereal weightlessness, only emphasizing the layer of silk that separates you from the wine. The pungent rock is so on point and distinctive it instantly reminded me of the scent of lichen growing on rocks, which I experienced in Colorado when I was 7 or 8 years old. This sets the stage for the level of complexity exhibited. The fruit has both an extraordinarily high level of purity and yet the woven tapestry of herbs and spices and even fruit blending are impossible not to notice. The key being that nothing is forced.

The nuance of complexity only being noticed when desired is nearly an impossible feat. I can’t help but recall James Conaway quoting Andy Beckstoffer in his recently released book: Napa at Last Light: America’s Eden in an Age of Calamity. “If a wine was a model with a chipped tooth, you’d have to give her something to compensate with. If she needs better shoulders, better breasts, give her some. But her real charm is in how she carries the defect.”

After reading his book, I can tell you I’m definitely not certain whether you can accept his quotes verbatim. One thing is certain, though, Maggie Harrison’s Antica Terra wines carry the defect like no other. — 8 years ago

Tom Inners

9.1

It's All-Star time. A second label from the Lichen crew that washes down good with some North Mississippi All Stars playing loud. — 11 years ago

Helen Keplinger

Owner/Winemaker Keplinger Wines

9.0

Dried porcini, crushed stones, dried lichen on fallen trees, old case of flowers , dried leaves. Collected tannins and lovely texture — 11 years ago

Lindsay Green-Barber

9.3

Cherry robitussin — 9 years ago

with Sherman

Arecibo Message

10

Nuttier, with cooked peach, rather than the previous lichen and cold white peach. Still love it. — 10 years ago

with jo

Lori Mike

9.0

Pours pineapple in color. ON THE NOSE: roasted nuts, butterscotch and toast with a hint of citrus. ON THE PALATE: the bubbles create a wonderful creaminess on your tongue followed by citrus, green apple, toasted bread and yeast. The finish as just a hint of sweetness. Tiny bubbles last a long time in glass — 11 years ago

Sarah Dumas

9.0

Fruit forward but dry enough. Very unique — 9 years ago

Matthew Steilen

9.3

This is wine from Steilen country.

Layers of fruit. Cantaloupe, banana, apple, honey. Petrol, lichen, forest floor. Funky, old. Yes!! — 9 years ago

Emilia Greene

9.0

Very tasty! Butterscotch, basil, tangerine notes/flavors - buttery/creamy tasting. — 10 years ago

Tom Spoja

9.5

Savory and tasty. But, sort of a high price point. — 11 years ago

Morgan Harris

Head Sommelier Aureole New York

10

What a wine to end 2014 with. There's no way to do justice to how masterful this wine is, but I'm going to try some words anyway: sesame, marzipan, iodine, campfire, shaving cream, membrillo, apple sauce, vanilla extract, lichen, powdered stone, clover honey, candied honeysuckle, salted caramel, duck fat, and on and on and on and on....Su-fucking-purlative. A skyscraper and a massive root system of a wine at the same time. I'm in awe. As close to perfect as you can get. — 12 years ago