Violet B

9.5

Another great AZ wine from a fun trip with friends. Amazing how just a taste can bring back some fantastic memories! — 3 years ago

with Chuck

Ale Reyna

10

Semidulce, para tomar solo — 5 years ago

Dyann Panepinto

9.0

Not Carmenere it is a Carignan 100%
Dreadnaught Wine Class
Would be great with a Cassoulet# or lamb Marquez Sausage — 6 years ago

Rob Mayes

9.8

Wow! Thank you @Marcus Marquez HUGELY!!! This one is a 🦄. 🙏🙏🙏 — 6 years ago

with Marcus and Ryan

Evan Trask

9.1

Spicy aromas follows by a dark cherry, black currant flavors, a hit of chocolate with a well balanced complexity and a smooth elegant finish. Sangiovese, Cabernet Sauvignon and Merlot. — 3 years ago

Bill Bender

9.7

I’ve owed Delectable some posts for a while now....and we need community now more than ever and Delectable has always been a positive, supportive community...so I’m jumping back in. I’m about 300 wines behind but I’m going to work backward starting with the wines I’ve enjoyed the last few weeks during this period of relative isolation. I’m calling this series “Loving Wine in the Time of Corona” as a nod to my boy Gabriel Garcia Marquez who was also a big time wine guy......this bottle is from our first Zoom tasting with the local wine group @romo @Steve Anderson @Michael Meyer @Matthew Beckman @Vickie Beuerle @Dan Blackwell on 3/14. Pinot theme. The Meo was youthful and pure, so much depth, concentration and lively red fruit. Good times with great people. — 4 years ago

Ryan Mayes

9.1

Have had this same wine twice before. 5 years ago, it was one of the best wines I had at the time - was drinking beautifully. 1-2 years ago, was very nice but not as impressionable. Last night, this was big, jammy, creamy, dark chocolately, velvety.... but didn't have the ripeness, focus, dark fruit core, or fresh spice I remember. Possibly corked? Where's @Marcus Marquez when you need him... — 7 years ago

with Alex and Rob

Evan Trask

9.4

Aromas of black pepper & thyme permeate the palate with a light balanced acidity. Soft tannins with a round smooth finish. — 3 years ago

Mary Wilson

9.0

So yummy. Another quarantine treasure from the “cellar.” — 4 years ago

David T

Independent Sommelier/Wine Educator

9.0

This Anthill is well extracted. Too much for how I like my Pinot’s. It is also has a slight alcohol burn in the back of my throat which; I & other professionals consider a fault in wine. It’s like Oregon fruit & florals meet the over-extraction of Bella Glos. That aside, there are some merits here.

The nose reveals slightly stewed, yet ruby & candied fruits of; blackberries, strawberries, dark cherries, plum, creamy raspberries and notes of pomegranate. Pronounced baking spices; vanilla, cinnamon, clove and nutmeg. Black, rich earth, black licorice, sweet tarry notes, limestone, dark spice, dry, crushed rocks and bright; red, dark, blue and purple florals.

The body is big, thick and lush. She still has sticky, meaty, tarry tannins. The structure & tension is quite big. The length and balance are good but, still require some more time to hit their peak. Slightly stewed, yet ruby & candied fruits of; blackberries, strawberries, dark cherries, plum, creamy raspberries and notes of pomegranate. Pronounced baking spices; vanilla, cinnamon, clove and nutmeg. Black, rich earth, gravely, dark volcanic minerals, black licorice, sweet tarry notes, limestone, dark spice, stem inclusion, leather, hints of graphite, dry, crushed rocks and bright; red, dark, blue and purple florals. The acidity is round and good. The big, long, finish is, rich, ruby, elegant, well polished and persists for minutes.

Photos of; one of the vineyards they source fruit, three friends & partners that founded Anthill; Anthony Filberti, David Low, and Webster Marquez who met while working at Williams Selyem and the staff working the process in the cellar. — 5 years ago