Antica Terra
by Jean Yates, March 18, 2008
Combining California and Oregon Pinot noir Styles
Antica Terra began in 1989 with the purchase of a rugged 28 acre parcel in the Amity Hills region of the Willamette Valley. The vineyard sits on a gently sloping hillside of well drained soil, underlain by sandstone and siltstone, formed from old alluvium - la antica terra. A variety of Pinot Noir clones were densely planted in 1990, and the vineyard significantly expanded in 1999 (they planted over 10,000 vines). Yields are kept low to develop concentrated flavors, as well as to hasten ripening before the fall rains. Antica Terra wines are made from Estate grown fruit from the winery's own vineyard, supplemented by grapes from other area vineyards. The first release of Antica Terra was in 1994 and the 96 Pinot Noir was the first commercial release. Current production is extremely limited.
Antica Terra was founded by Mark Peters and Marty Weber, who sold the winery in 2005. A group of four individuals, including winemaker Maggie Harrison, purchased the winery and are in the process of expanding. In 2007, the new owners planted additional acres of Pinot noir, with more planting planned in 2008. A new winery building is scheduled for 2008 or 2009.
Antica Terra's wines are now made by the most able and experienced Maggie Harrison, who was previously at Sin Qua Non in California for eight years. This winery's exceptional vineyard makes one of our favorite Pinot noirs. The wine is usually black, plush, huge, dark, rich, complex, and very very limited. Maggie combines her experience making wine at California's Sin Qua Non with the grapes of Oregon. California's lusher, richer Pinot noir character mingles deftly with Oregon's cooler climate, more Burgundian style in her first Oregon wine.
Maggie's Antica Terra Willamette Valley Pinot noir 06 $46 stands out among 2006 Oregon Pinot noirs.
The Antica Terra Pinot noir 06 is a truely lovely wine. First impressions are of a generous, bountiful nose of floral rose and violet notes, mingled with scents of raspberry jam and a hint of toast. Flavors are luscious, primarily berry - fresh blackberry and raspberry with hints of black currant and newly turned earth. There's a tiny hint of pie spice in the long, silky finish. The minimally intrusive oak accentuates this "true to the varietal" wine, even with the "Californiaesque" intensity and richness exhibited.
Maggie's winemaking techniques - aging wines on the lees, an unusually hot fermentation temperature, stirring the wine while in barrel - I was struck by similarites to the winemaking methods of Patty Green. While tasting the Antica Terra, I noticed similarities to Patty's Pinot noirs, particularly the texture in the mouth and the layers of flavor. I'd love to get Maggie and Patty together!
The Founders of Antica Terra
Antica Terra was founded in 1989 by Mark Peters and Marty Weber, who sold the winery in 2005. Marc Peters and Faustina Ash moved to Oregon from New York in 1989. Marty and Ana Weber followed in 1990. Both had long time interests in wine and winemaking and were friends since college. When not managing a vineyard or making wine, Marty Weber was a first vice president and investment portfolio manager with Smith Barney's Portland office. Marc Peters, a botanist, works in the Oregon Department of Agriculture's Natural Resource Conservation Section. They shared a vision of growing and producing world class Pinot Noir and liked to think their vintages represented small steps towards that vision. We sure think so!
