Wines - Produced 100% from small hand farmed vineyards in the Napa Valley.
"Aromas of stone fruit and fresh apple on the nose with a hint of baking spices. The wine’s texture is both enveloping and bright. Fuji apple, Meyer lemon and lychee are followed by honeycomb and brioche. The finish lingers from the front through the back of the palate, balanced by its richness and acidity."
"Our grapes are picked at night to maximize acidity and taken to the winery no later than 7:00 AM to be pressed off the skins, stems, and seeds. After a day of settling and racking clean, wine is cold-fermented over a 45-day period to maximize flavor retention. The 2015 vintage has ripe pear and banana cream pie on the nose. Autumn orchard fruit and citrus blossom lead on the palate with layers of white chocolate macadamia and baking spice. A full mouthfeel with even breadth, the wine has an energy unique for its weight."
The FARM 2014 Cabernet Sauvignon from John Anthony is produced, as he says, “a hundred percent from small hand-farmed vineyards in the Napa Valley.” This is an elegant, Bordeaux style of Cabernet Sauvignon, with notes of black and red currants, some kirsch, spice box, and cedar in a relatively evolved, finesse style. It is medium-bodied, has soft tannins, and clearly aims for graciousness and delicacy. Drink it over the next 10-12 years. - Robert M. Parker, Jr.
/ 750 ML
"The grapes are harvested subjectively for flavor and maturity and are not picked “by the numbers”. When the skins are soft, the seeds ripe, and the flavors are concentrated, we schedule the pick. After a relatively short, intense fermentation, the wine is pressed to barrel with some of the original grape sugar still in the juice, so the wine can finish fermentation in a combination of French and American oak."
92 Point rating from Wine Advocate’s Robert Parker, December 2015: "By Napa standards, this is a heck of a value and a wine certainly capable of being drunk now or cellared for 15 or more years. A sleeper of the vintage for sure."
/ 750 ML
The wine is exposed to just enough oak to provide a backdrop of vanilla, without being over powering, and then put through secondary fermentation to create a silky smooth creaminess.
The 2014 Chardonnay FARM by John Anthony is reminiscent of some of the old-style Chardonnays in that it is explosively rich, with plenty of tropical fruit, peach marmalade and honeysuckle, but to its credit, there is little oak to be found. This is just beautifully pure fruit and one could call it (and I mean this in a positive sense) a Chardonnay fruit bomb. This is a beauty to drink over the next 2-3 years, as it is pure hedonism at its best. - Robert M. Parker, Jr.