Tom Casagrande

9.3

Wanted to pop one of these because my Delectable friend @Austin Hohnke had a bottle that seemed a little oxidative, but no worries with this bottle! It seems a little youthful and tight, actually. Wonderful nose opens with air to show intense limestoney mineral dust and lemony fruit. Crisp and intense in the mouth. Loads of limestone tones. As usual for Mont Damnes Sancerre, it ain’t that fruity, but damn it’s fine. I think @Austin Hohnke’s bottle was, unfortunately, a flawed or damaged bottle. — 8 days ago

Jason Sliwa

9.2

Really a stellar rose. — 4 years ago

with Vicki

Rob Brobst III

9.4

@Paul T- Huntington Beach @Peggy Hadley @Shay A @Eric LaMasters @leon egozi @Eric Shanks @Warren Sapp @Mike Smith @David L @Vanessa D @Anthony De Blasi @Bill Bender @Stanley Barrios thanks Paul. This is a wonderful Pinot!! — 5 years ago

Amy

9.0

love bought at gary’s by dentist, about $25 — 17 days ago

Jeffro Beaudeen

9.3

David T below hits many nails on the head, though Anthony Galloni only gave this wine and 87 while on staff at the wine Advocate and said it would likely be dead by 2016 . . I guess that’s the reason I’m not subscribing to his publication —he’s way off IMHO . . in any case lovely wine lots of staying power, rich ripe dark fruits, firm acidity —not quite as firm as the 2019 Anthill Farms Harmony Lane also from Sonoma Coast but that is only a few months and bottle so we will see how they match up along the way . . tonight paired with a near perfectly seared duck breast and some Yukon Gold smashed potatoes crisped in the rendered duck fat . . pretty good meal for a Tuesday night😁 — 4 years ago

Justin M

9.4

I don't always always drink Sancerre, but when I do... I prefer Monts Damnés. — 5 years ago

Todd Anderson

9.0

Fun Sancerre! — 8 months ago

Neil Blaze

9.3

The perfect wine to wind down a long week. Bright fruit flavors of raspberry, strawberry, rhubarb, and a bit of cherry cola also. Fun and casual. 100% Counoise. 4/7/23. — 2 years ago

Kenny Kyle

9.5

Raspberry buret — 5 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. — 6 years ago