Fall 2013 by AZ WINE Lifestyle

Display until Dec 2013 $3.95

4151 N. Marshall Way, Scottsdale AZ 85251 www. CornelisHollander.com 480-423-5000 800-677-6821 PROUDLY MADE IN THE U.S.A. CUSTOM DESIGNS AVAILABLE

An Unexpected Opportunity on, we welcomed Christina Barrueta, an avid contributor to Chowhound and more recently Phoenix Food Nerds, to write our “Rubee’s Restaurant Spotlight” column, where she features her favorite dining establishments. I’m personally delighted to have her as our longest running contributor, not only for her tantalizing writing skills, but because she has since become one of my very best friends. One issue later, we welcomed our second longest contributor, Thomas Ale Johnson (yes, Ale is really his middle name), who pens our “Point of Brew” column, an always interesting feature on craft beer in Arizona. With his unique and entertaining perspective, he’s shown us that he can spin topics like canned beer and home brewing into intriguing and fun articles to read.

As most of you know, this company that my husband Josh and I have built, Arizona Vines & Wines, just celebrated its fifth anniversary. What began as a small brochure has now blossomed into a 116-page publication, a popular website with Arizona’s favorite wine and food event calendar (AZWineEvents.com), regular wine columns in an expanding number of partner publications and a well-received weekly newsletter "The Grapevine." We chose the name because it reflected what we were... ‘Arizona,’ well, that one is obvious... and ‘Vines & Wines,’ because we were a resource about Arizona wine country. In the early days, the publication was very small. We had a couple of Arizona wine-related articles, a listing of Arizona’s tasting rooms, wine tour maps and a quick reference guide. Our only goal was to be the best source about Arizona wine. As it turns out, our name is very similar to another publication that has been around for much longer. Because there is a potential for confusion between the two, the owner has asked us to discontinue usage of Arizona Vines & Wines. As a first response, I’ll be honest, I wasn’t happy. I felt that this name defined us and our mission. But after taking a few long breaths (and drinking a couple of glasses of Arizona wine), I realized that this was actually a gift. When I looked back over the years at our growth and expansion, I appreciated that we were now in a position to embrace a new definition—one that includes Arizona, the vines, the wines and all the other delicious, entertaining, fun and special things (and people) that come along with it. We are committed to continuing the same content and focus, just with a new name and brand, one we believe more accurately represents who we are… welcome to AZ Wine Lifestyle. Although our focus is (always has been, always will be) the Arizona wine industry, the publication has naturally morphed into a vessel to help our readers discover everything that comes along with an Arizona wine lifestyle. Since we started the magazine, we have been living this lifestyle and aiming to inspire others to explore all facets of it, too. Early

AZ WINE LIFESTYLE - FALL 2013

What organically happened along the way was that the perspective of the magazine broadened as our readers wanted to learn more. Vagabonding LuLu’s Stacey Wittig helped them explore wine travel in Arizona, as well as around the country and even internationally. Chefs shared their favorite recipes and which Arizona wines they recommended for a perfect pairing. Josh and I have even contributed our own perspective of exploring Arizona wines in our semi-regular column, “Un-Wine-Ding in...” It goes without saying that those who love Arizona wine also support other locavore concepts and the magazine’s expansion continued: “Love at First Bite: Artisan Profile” sprung up, started by Natalie Morris and lovingly continued by Rachel Ellrich Miller; cocktail culture, as a perfect companion to wine, was explored by Christina Barrueta with “Happy Hour Highlight” and “Cocktail Corner;” Micah Olson has fun with craft spirits and Todd Brinkman has enlightened and educated us from his perspective as an experienced sommelier. We hope that the progression from where we started to where we are now is as clear to you as it is to us. Our name may have changed and we may have updated our brand, but our commitment remains the same. We hope to inspire you to explore wine in Arizona… and Arizona wine… and live a rich, fulfilling AZ Wine Lifestyle.

PHOTO BY DIAN CLARK

Sometimes opportunities come when we least expect them. A challenge once thought to be a crisis can unveil itself as an opportunity for growth and direction. Arizona Vines & Wines is facing just such an opportunity, and we’re embracing it as a positive change for the future.

Our original focus on Arizona wine has continued to expand through our “Featured Winemaker/Winery” and “Grape Perspectives” columns, featuring writers from many aspects of the industry. We’ve also been happy to publish articles from some of the winemakers themselves. The wine tour section has exploded over the years as a testament to the growing industry, and we’ve included some fascinating articles about the history of wine in Arizona. Our Arizona wine events calendar has become the “go to” calendar for anyone who enjoys food and wine around the state. We’ve also explored home winemaking and home winemakers through contributions from Greg Gonnerman and Nathan Brugnone.

Josh & Rhonni Moffitt AZWINELIFESTYLE.COM

PUBLISHED BY

Arizona Vines & Wines, LLC

CONTRIBUTING WRITERS

Rhonni Moffitt, Jay Bileti, Chef Steven "Chops" Smith, Amy Martin, Rachel Ellrich Miller, Thomas Ale Johnson, Christina Barrueta, Stacey Wittig, Micah Olson, Tim Hilcove, Kimberly Gunning, Janelle Santillanes, Kent Callaghan, Kirstin Havice, Gabriele Bertaccini, Janette Coates

PHOTOGRAPHIC CONTRIBUTORS

Michell Jonas Photography, Dian Clark, Marty Smith (Genesis Photography), Lillian Reid, Gene Devine (Devine Images), Stacey Wittig, Taggia at Firesky, Rachel Ellrich Miller, David B. Humble, Christina Barrueta, Thomas Ale Johnson, Kaleidoscope Juice, Javelina Leap Winery, NMWGA, Dos Cabezas WineWorks, Shutterstock, Uber, Harmony Gerber, Page Springs Cellars, Josh Moffitt, Burning Tree Cellars, Carlson Creek, Sand-Reckoner, Coronado Vineyards

ADVERTISING SALES Linda Jacobs sales@azwinelifestyle.com

SUBSCRIPTIONS

$19.95 Annual Subscription AZWineLifestyle.com/subscribe

PUBLISHERS

Josh & Rhonni Moffitt (480) 306-5623 publisher@azwinelifestyle.com

EXECUTIVE ASSISTANT Kirstin Havice kirstin@azwinelifestyle.com

ASSISTANT EDITOR

Kimberly Gunning kimberly@azwinelifestyle.com

ABOUT THE COVER The cover photo was taken by Michell Jonas Photography on July 6, 2013 at Wilhelm Family Vineyards in Elgin. The Wilhelm family are big supporters of animal causes and are especially drawn to Weimaraners. This cover features one of their newest puppies, Kymber.

AZWINELIFESTYLE.COM

COPY EDITOR

Bonnie Lee Lewis Pour Me Some Grapes pourmesomegrapes@gmail.com

ARTISTIC CONTRIBUTION Thomas Ale Johnson R. Scott Havice Rhonni Moffitt

Publisher assumes no responsibility for loss or damage of unsolicited material. Entire contents ÂŠ2013 AZ Wine Lifestyle. All rights reserved. Reproduction or use of content in any manner without permission is strictly prohibited. Opinions expressed in signed columns and articles do not necessarily reflect the views of the publisher.

AZ WINE LIFESTYLE - FALL 2013

In This Issue... Arizona WINE

10 FEATURED WINERY

Wilhelm Family Vineyards by Jay Bileti

14 CALLAGHAN'S ROUND TABLE By Kent Callaghan & Friends

18 WINE RATINGS - THE BIG SCORE By Kirstin Havice

22 DRINKING LOCAL - BEING GREEN By Janette Coates

108 THE WINE BUZZ

Craft BEER

98 POINT OF BREW

Local is All Over the Place by Thomas Ale Johnson

Travel & WINE

102 VAGABONDING LULU Winding Through Page Springs by Stacey Wittig

100 THE OTHER 46

New Mexico Wine by Janelle Santillanes

Visit Arizona WINE 33 AZ STATE WINE MAP

34 NORTHERN AZ TOUR 48 SONOITA/ELGIN TOUR 60 WILLCOX WINE TOUR 110 QUICK REFERENCE PHOTO: MICHELLJONASPHOTOGRAPHY.COM

FEATURED WINERY PAGE 10

Enjoy WINE

24 REFRESH GLASS By Kimberly Gunning

28 SANGIOVESE: A LOVE STORY 70 WINE EVENTS Around Arizona

76 WINE IN THE CITY

Arizona Wine Bar Directory

80 WINE ABOUT TOWN

PHOTO: MICHELLJONASPHOTOGRAPHY.COM

By Gabriele Bertaccini

A POSH ADVENTURE PAGE 92

The Capital Grille by Tim Hilcove

106 EASY RIDER

GET REFRESHED PAGE 24

Safe Driving Alternatives by Kirstin Havice

Spirits & COCKTAILS 82 HAPPY HOUR HIGHLIGHT St. Francis by Christina Barrueta

84 GETTING SPIRITED WITH MICAH 86 COCKTAIL CORNER

Travis Nass by Christina Barrueta

PHOTO: LILLIAN REID

Copper City Bourbon by Micah Olson

GABE'S IN LOVE... PAGE 28

Enjoy FOOD

88 LOVE AT FIRST BITE

Kaleidoscope Juice by Rachel Ellrich Miller

90 MEET THE CHEF

92 RUBEE'S RESTAURANT SPOTLIGHT POSH by Christina Barrueta

96 CHEF'S TABLE

Searsucker Meatballs

PHOTO: GENESIS-PHOTOGRAPHY.COM

Massimo De Francesca by Amy Martin

WILHELM FAMILY VINEYARDS A FAMILY AFFAIR

ARTICLE BY JAY BILETI / PHOTOS BY MICHELLJONASPHOTOGRAPHY.COM

aryl Wilhelm is an imposing figure to sit and chat with. She’s tall, has a powerful voice and piercing blue eyes that dance when she is speaking about something she cares about— Weimaraner dogs, martial arts, the military and wine—especially wine. Her and her family’s journey to Elgin’s wine world makes for an interesting story.

After a very short courtship, Kevin was sent to invade Iraq while Karyl was shipped off to Bahrain. But the seeds were planted and shortly after returning home in 1991, they were married. As Air Force veterans and military nomads, Kevin and Karyl spent the next several years with flight-based assignments in various locations around the world. One of those assignments was in Japan. It lasted three years and saw the birth of both of

A long and winding road Karyl grew up in an Air Force community near WrightPatterson AFB, Ohio. She received her Bachelor of Science in Biomedical Engineering from Arizona State University and followed her father’s footsteps into medicine. She served as a flight paramedic in the first Gulf War, evacuating wounded soldiers to safety. It was during this time, while operating from a base in Saudi Arabia, that she met her future husband, Kevin.

their children, Kristian and Kassandra. With a growing family, Kevin and Karyl left active duty and moved to Oro Valley, where Kevin joined the Arizona Air National Guard as an F-16 flight instructor.

Kevin and Karyl Wilhelm get cozy in front of the tasting room. Karyl playing with her Weimaraners (left to right): Kellan and Chancellor.

The Wilhelms lived in Oro Valley for six years, but the family longed for a rural home that offered more elbow room. Like many of us, they fell in love with the Sonoita-Elgin area and in 2003 bought 20 acres in Elgin and began construction of their home, something Wilhelm Family Vineyards

Karyl likes to call their “butterscotch castle.” Subsequently, they learned about the local American Viticultural Area (AVA). AVAs are designated by the Alcohol and Tobacco Tax Trade Bureau when a winegrowing area demonstrates specific geographic features and characteristics. Kevin grew up a farm boy and, with the implicit seal of approval for wine grapes offered by the AVA, decided that having a vineyard would be a fine plan. Karyl figured someone would have to make wine and that might as well be her. Karyl’s science background made her an excellent candidate to learn wine chemistry. She enrolled in the UC Davis Winemaker’s Certificate Program and three years later graduated with the coveted credential. She has some very specific and refreshing views on the wines she produces. “Wine should first and foremost be fun. It’s all about enjoying the wine. Every individual has a unique palate and everyone is 100 percent right about what they like. We try to have wines to suit all those different tastes.” As a result, Wilhelm Family Vineyards offers many interesting wines and wine-based products.

Topping the charts Karyl’s main passion is producing ultra-premium red and white wines. She has won numerous awards, national and international, for her efforts. Competitions honoring Karyl’s wines include The International Women’s Wine Competition, The Jefferson Cup and The Santa Cruz County Fair. Karyl likes non-vintage bottlings, allowing her more flexibility in blending wines from various vintages to build the flavor profile she wants. Her most popular blends include Kevin’s Choice (Spanish), Karyl’s Kreation (French Bordeaux), Kristian’s Kianti (Italian), Rendezvous (French Rhone) and Karyl’s Kuvee (Estate French Bordeaux). Wines with residual sugar tend to be crowd pleasers and those with a bit of a sweet tooth will enjoy many Wilhelm offerings. Sweet or sweetish wines include Viva (white peach Sangria) and Fiesta (more traditional red Sangria), the red chocolate Ports (caramel, mocha, mint, raspberry and orange) and the white chocolate Ports (almond, berry, strawberry, cherry and orange). Ports with hazelnut and butterscotch are in the works.

Wine chemistry All of Karyl’s infusions employ natural ingredients and are veganapproved. “If you do things half-assed, you walk funny and your pants don’t fit,” Karyl says with a grin. Other interesting offerings include Sangria slushies to tame the summer heat and Glühwein, a German mulled wine to help warm those cold winter days. A local Celtic group has asked Karyl to produce mead (honey-based wine) and she plans to offer it next year. As a winemaker, Karyl does some things a little differently. All fermentations are temperature-controlled and processed in small two-ton batches. “Keeping red-fermentation temperatures between 65 and 75 degrees creates the fruit-forward characteristic I enjoy in my wines.” Also, she uses only about one-tenth of the sulfites the average winery uses. This requires careful handling of the wines during production, but will be beneficial to those sensitive to sulphur compounds. A steam machine ensures sanitation by keeping tanks, barrels, pumps and bottling equipment sterilized before and after use. When planning the vineyard, Kevin decided on an old-school, traditional vine-density scheme. It has been long believed that vines need to struggle a little to produce grapes that make the most flavorful wines. Traditional farmers plant vines close together, four to five feet, and in narrow rows, six to seven feet. This makes each vine compete with its neighbors for soil resources and ensure fewer clusters will be produced by each individual vine. The Wilhelm vineyard contains 1200 vines per acre, as opposed to the more common (modern) densities of 800 to 900. The tighter densities make farming more challenging, but many believe it’s the way to make the best wine. Like many Elgin wineries, Wilhelm Family Vineyards was badly damaged by the hail storm of 2010, losing about 35 percent of their vineyard. New plantings are progressing, focusing on varieties with a track-record in Arizona, especially those Continued on page 12

AZWINELIFESTYLE.COM

AZ WINE LIFESTYLE - FALL 2013

WILHELM that flower late to avoid spring frosts. They have planted wellknown varieties like Cabernet Sauvignon, Tempranillo and Grenache, but also some more obscure varieties like Graciano, Tannat, Counoise and Cinsault. It will be interesting to taste Karyl’s blends as the vineyard continues to mature. In the meantime, Wilhelm Family Vineyards supplements their vineyard yield with excellent fruit from Lodi, California.

Family of many talents While Kevin and Karyl do most of the heavy lifting, Wilhelm Family Vineyards is indeed a family business. Nineteen-yearold son Kristian and eighteen-year-old daughter Kassandra are integral parts of the operation. Kristian learned to use heavy equipment at an early age, digging trenches with a backhoe and working the vineyard with a tractor at age 10. Kassandra was blessed with exceptional sensory evaluation skills and Karyl relies on her nose and palate when finalizing blends and making stylistic decisions. There are plenty of jobs around a small winery and both Wilhelm kids have been invaluable in all parts of the operation—planting and staking new vines, weeding, harvesting, processing and bottling. Kristian and Kassandra are about to head off to college and their future involvement is unclear, but it seems likely that, at a minimum, they’ll often be visiting their folks during crush. Karyl feels that the future of Arizona wine is limited only by education and exposure. “Sonoita offers uniqueness—our people, our community and our wineries working together offer tourists and visitors a destination. In addition, I would really like to see continued involvement from the state in research and educational development and testing.”

Philanthropy and Wine Despite the Wilhelms’ 30-plus years of military service, both Kevin and Karyl feel blessed with their lives and want to give back. Their “Patriot Salute” wine is one example. This red blend is a tip of the cap to all military serviceman and their families, and each label contains a different military-based image. Plans for this wine include a portion of sales donated to various veteran charities and programs. Patriot Salute is the ideal wine to serve at veteran reunions and other events! Wilhelm Family Vineyards also supports numerous charities. Cancer research and children programs are near and dear to their hearts. An avid biker herself, Karyl promotes her “Wilhelm Wine’ers” cycling and triathlonsprint group that participates in fundraising events such as Tour de Cure and El Tour de Tucson. You will often find Karyl at fundraising events for children’s benefits such as Tu Nudito, Chris Brown Foundation, Dan Felix Memorial, Beads of Courage, P.A.W.S. and the Phoenix Children’s Museum. Future plans include organizing a fundraiser dinner for the families of the firefighters that recently lost their lives near Prescott. “Supporting charities can be a full-time and very fulfilling job in itself,” says Karyl. “We have numerous charities and organization asking for donations or support. If I cannot personally attend the event or program, I’ll send gifts or redeemable items that are sold at auctions to support the fundraisers.”

Wilhelm Family Vineyards (520) 455-9291 21 Mountain Ranch Dr., Elgin

WilhelmFamilyVineyards.com September/October: Fri-Sun 11 a.m. - 5 p.m. November: Daily 11 a.m. - 5 p.m.

CRUISE THE EASTERN CARIBBEAN WITH WILHELM FAMILY VINEYARDS Wilhelm Family Vineyards will be hosting a seven-day winemaker cruise to the Eastern Caribbean on Celebrity Cruises, departing from Ft. Lauderdale on February 16, 2014, and returning February 23. Enjoy a week of wine tastings and food, wine seminars and warm weather. As part of the Wilhelm Family Vineyards group, your package includes a meet and greet reception with your hosts, a total of four Arizona wine seminars and tasting events with Karyl and Kevin Wilhelm, and a fourcourse food and wine-pairing lunch hosted by Celebrity’s sommeliers. Celebrity Cruises, known as the leader in the industry when it comes to premium wine service on board, offers an extensive wine list from around the world, a dedicated wine tasting bar with enigmatic dispensers and a fleet-wide staff of over 3,500 certified sommeliers. Pricing, including all taxes and fees, starts at $922.35 per person for a cabin and $1,157.35 per person for a balcony. For reservations and pricing details, call Suzanne Klasen at (855) 367-4730. To ensure your place on the cruise, please reserve by October 19. For questions, additional information, restrictions and itinerary, visit Sklasen.Cruiseone.com and click on Wilhelm Family Vineyards Wine Lover’s Cruise (midway down the page).

(855) 367-4730

AZ WINE LIFESTYLE - FALL 2013

Sklasen.Cruiseone.com AZWINELIFESTYLE.COM

CALLAGHAN'S ROUND TABLE BY KENT CALLAGHAN Here is the continuation of Callaghan's Round Table, Questions #5 & #6. Kent Callaghan contributed an article that focused on a round-table discussion between some of his favorite Arizona winemakers. If you would like to read the interview in entirety, you can find it online at AZWineLifestyle. com. Last quarter's questions: #3—“Do you see regional/site differences appearing in Arizona wines? Examples?” and #4—“Do you prefer to bottle varietally-labeled wines or blends? Explain.”

QUESTION #5: “How significant do you think vintage variation is in Arizona? Please elaborate with examples.”

Maynard Keenan/Caduceus

So far I don't have the experience you (Kent) do in this regard. I can only speculate. Until I've had access to the same vineyard manager and stuck to the same programs year after year, I wouldn't be able to speak to that. You or Todd, or Rod Keeling would probably have a better grasp on that.

Rod Keeling/Keeling Schaefer Vineyards

The dry summer years are usually the best, however with only eight seasons under my belt, that's a tough one to feel confident about. I would say that 2006 and 2008 were lesser years than 2007 and 2009, and the monsoon rain was the primary difference.

James Callahan/Formerly of Aridus Wine Co.

I have only worked one vintage with Arizona fruit so I am not an expert on this by any means. From tasting, I think the wines are improving yearly in general. Bad vintages are marked by heavy frosts, hail and wildfires for me thus far.

Tim White/Arizona Stronghold Vineyards

Vintage variation is absolutely significant because of all the variables that change from year to year. The very fact that we have such unpredictable weather in the form of late spring frosts, monsoons, hail and extreme winds make vintage

variation significant. In 2008, we saw heavy/consistent rains from increased monsoon activity that made for challenges with bunch rot and inadequate physiological ripening. In 2009, grapes got severely frosted and we lost significant crop, which concentrated the fruit but there wasn't as much of it. In 2010, it was quite perfect in that it was warm and not quite as wet, so we saw conditions that were conducive to physiological ripeness and depth of flavors without high alcohols. Our climate is extreme. Our growing seasons are extremely variable. If we are doing our job, our wines will reflect that and tell that story. A gross example, using the wine we make called "El Campo" from the Pronghorn vineyard in Sonoita. This wine is a blend of all of the grapes we grow out there. In years where there is late spring frost, there will be more Mourvedre in the blend than Tempranillo and Petit Verdot—this will change the character of the wine, but it will tell that story. There are finer examples too. When we used to make Pinot Gris, the years where we were able to pick earlier without threat of monsoon moisture we could produce wines that showed elegance, pear flavors and minerality. In years where Pinot Gris was ripening during the monsoon rains, we would end up with fatter wines, with tropical fruit and honeyed character.

Rob Hammelman/Sand-Reckoner

It's quite significant. The factors that I think contribute most are spring frost and wind, summer monsoon and August heat spikes. A late spring frost can lower yields, but also contribute the concentration of the grapes. In 2011, we had strong, drying spring winds that continued into early summer, resulting in grapes with thicker skins and more tannin. The summer monsoon season is highly variable and can have a major effect on the occurrence and severity of rot. Thanks to a moderate and early monsoon, 2012 was an excellent year. Late season heat spikes also have a large impact on the fruit quality with moderate seasons contributing to great aromatic intensity, acidity and color.

Ann Roncone/Lightning Ridge Cellars

Yes, vintage variations for Arizona wines are significant, and frankly, I think it shows off our weather (meaning that everything for the wine starts in the vineyard). As all wine lovers want the predictability of one's favorite wines to be good from one year to the next, it's the onus of the winemaker to make that happen. Not every Arizona harvest is ‘the best’. Given the winemaker, good, solid wines can be produced each year, but with exceptional growing seasons, exceptional wines can be made. An example is that 2010 was a bountiful year for our harvest. We had really good wines come out of that year. And in 2011? An exceptional year. Not as bountiful, but the wines were a higher quality.

CALLAGHAN BOTTLES BY MICHELL JONAS. DOS CABEZAS COURTESY OF DOS CABEZAS WINEWORKS.

Todd Bostock/Dos Cabezas WineWorks

Continued on page 16

AZ WINE LIFESTYLE - FALL 2013

AZWINELIFESTYLE.COM

ROUND TABLE

QUESTION #6: “How do you see Arizona wines in relation to other winegrowing areas of the world?” Maynard Keenan

Feels like we're still infants in many respects. Although there have been growers here for decades, we as a region are still searching for a collective identity. I can usually sort of tell a Callaghan wine from a Dos Cabezas wine from an Arizona Stronghold Vineyards wine. Solid consistent winemaking across the board. But hard to narrow down a few soundbites on our region. But I'll take a stab. Australia, Napa and Paso Robles seem to be jammy and huge and have less natural acidic structure. The vines don't struggle as much as ours. We tend to release our wines young, but I suspect that if we followed more closely in the footsteps of the European winemaking tradition, we would find more in common there than in California. These are, of course, generalizations.

Rod Keeling

After our trip in Febuary 2012 to South Australia, I think we are a warmer place ideal for a riper style. Some may disagree and those that make an early, lighter style in Arizona have had great success. However, when I asked the question about the ripe style at Mollydooker in McLaren Vale, the answer was “because we can.” Well, so can we, here in Arizona.

James Callahan

As far as terroir, we are similar to [southern] Spain, [southwestern] France, [southern] Italy, North Africa, Mendoza, Argentina and the Barossa in Australia.

Tim White

As far as quality, I see Arizona beginning to hold its own with some of the best winegrowing areas in the world. There have been a few special people doing great things in this state for many years, but it hasn't been until recently that a small influx of people are also figuring out more of the various nuances of Arizona grape growing and winemaking that will distinguish, separate and elevate Arizona as a serious wine region.

Vines in the Barossa Valley

Todd Bostock

I think the wines in Arizona are at a level of quality that is inline with the rest of the great winegrowing regions of the world. At its best, Arizona wines are unique expressions of this place. If we are doing our job, we will produce wines that will be impossible to replicate outside of this state. Arizona wines that Oregonians and Burgundians would have just as hard of a time imitating, as we would their Pinot Noirs. Ideally, any wine list or wine shop that offers quality wines from places like Alsace, Priorat or Paso Robles will feel it important to offer Arizona wines.

Rob Hammelman

Arizona wines definitely have the potential to be world-class. The have great fruit character but also supporting notes of earth, spice and minerality. They have more in common with Spanish, southern French or Italian regions than California, for example. I also see similarities to some wines coming out of Argentina.

Ann Roncone

Toe-to-toe. In the Sonita/Elgin region, we're blazing trails on high-elevation vineyards. Only a few other regions of the world have vineyards at 5,000 feet. The Elgin terroir, has a definite influence on our wines. With its higher UV index, arid dry growing season, and constant breezy-to-windy conditions, the vines produce naturally robust fruit. Malbec in Mendoza, Argentina Harvest in Priorat, Spain

PHOTOS: SHUTTERSTOCK

Next quarter: Question #7—“What wine region outside of Arizona are you the most interested in and why?” And #8—“What specific types of food would you recommend to pair with your wines? How important do you think the food/wine connection is?”

AZ WINE LIFESTYLE - FALL 2013

AZWINELIFESTYLE.COM

Unhinged The Cellar Door

Expert Wine Industry Consulting and Contracting for All Your Business and Sales Needs For more information email us at info@cellardoorunhinged.com

Because

theis stillWine Business a Business.

Paula Woolsey, CSW Lisa Rhodes, MBA

THE BIG SCORE

WINE SPECTATOR TURNS MORE ATTENTION TO ARIZONA WINE

BY KIRSTIN HAVICE

ine Spectator is smiling lovingly upon Arizona wine. For the first time ever, the famed magazine has awarded 90 points to not only one but two Arizona wines, making them the highest scored wines to come from the state. The two that broke this barrier are Page Springs Cellars 2010 Colibri Syrah, Clone 174 and the 2010 Colibri Syrah, Clone 99 from Burning Tree Cellars. The Arizona wine industry has been continuously expanding, and the tight community has been hard at work growing grapes and making wine, while educating and sharing it all with the rest of the world. Mitch Levy, co-owner of Burning Tree Cellars, feels that the score was earned by the entire community. “It’s quite an honor and we’re honored to share it with Eric [Glomski]. This is everyone’s 90. So many people in the industry here in Arizona had their hand in that wine. It’s an honor for the whole industry.” Corey Turnbull, also co-owner at Burning Tree Cellars, shares a similar sentiment. “It’s humbling. There are a lot of Arizona wines that deserve that score. A lot of people in the industry support Burning Tree and deserve credit.” Turnbull went on to note the vineyard as well. “We’re a small producer and make most of our wine from California fruit. Colibri is one of the few sources of Arizona fruit we use, and we’re honored to make wine with it.” Colibri Vineyard was planted in 2000 and resides in East Whitetail Canyon, on the northeast slopes of the Chiricahua Mountains. The varietals grown consist of Syrah, Grenache, Mourvèdre, Counoise, Roussanne, Viognier and Petit Verdot. It is a unique place, not only because all other vineyards are on the west side of this mountain range, but because of the challenges that come with it. Its varying attributes and conditions play a tug of war, making it a struggle at times to grow grapes. Glomski, who owns both Page Spring Cellars and Colibri Vineyard, recognizes that the 90-point scores were born out of these challenges. “This could have been any one of us. It’s true. I have tasted so many great wines from other Arizona growers and vintners. For instance, Kent Callaghan— stylistically, his wines are much bigger, extracted and more unruly than my own, but they are great and deserving of 90 plus. Rod Keeling’s wines are also excellent. Riper in style, fat and soft with a jammier approach than my own, well-made and true to place and style—definitely 90 point plus material. Sam Pillsbury’s wines are lithe and perfumed, and with the addition of his estate fruit, they get better every year, classic Rhones that express the Willcox bench well and are clearly in the outstanding class. I’m not trying to be self-effacing here, really, I’m not. What I am trying to say is that Arizona’s time has come. In fact, it has been here for some time. Do I think Colibri is a great vineyard? Of course. Do I think we did a responsible job with that fruit? Absolutely. Do I really think that I did something more than anyone else to merit this honor? No way. It’s all in the cards. So let’s tip our glasses to all of our growers, vintners, Arizona wine sellers, our state government for backing our industry with laws that helped us all grow and thrive, the media and all the publications that have been talking about Arizona wines for years, and of course… this amazing place and the dirt we stand on that we call home—Arizona.” - Eric Glomski

AZ WINE LIFESTYLE - FALL 2013

“I always knew that Colibri was special. It’s a hard relationship, too. For every strength there is a weakness. The high elevation and cool weather helps us grow grapes with great color and acidity but nature also brings us frost and the loss of vines and crop. The rugged slopes of the vineyard make for good water drainage and healthy root development while also plaguing us with stuck mowers, ATVs and tractors. But isn’t this where greatness comes from? It’s the willingness to engage in the quest for greatness, to become a true artist at all costs.” Digging deeper into the vineyard’s history, it is easy to understand what Glomski means when he says Colibri is special. To begin with, it is tucked away and reaching it takes perseverance, making the visitor prove a true interest in being there. As the website says, “Big Hint: When you think you’re lost… keep going.” It’s located two hours southeast of Tucson and slightly north of the town of Portal, with the New Mexico border very close by. The last stretch of the journey involves traveling down a long dirt road. At the end sits Colibri, in a valley surrounded by the foothills of the Chiricahua Mountains. The land was purchased by previous owners Robert Johnson and his wife Mickey McDonald in the mid-1990s. Prior, they both worked in the medical field and spent several years working on an Indian reservation. When Johnson first visited the property, he immediately sensed something unique as Native American teachings came to mind. Johnson says, “Many of those who visit a reservation say they can feel a spirit or force present around them. Some say it’s spirit souls watching over their ancestors. As I walked this land, I felt it call to me. There were signs everywhere.” Soon after, by way of a contest, they gave it the name Colibri, which means hummingbird in romance languages. Johnson felt it Continued on page 20

…

in g

ts tator 90WinPe Spoecin

us t

Page Springs Cellars

Arizo na

I t’

ing

roundbreak ’s G

g t he be

Page Springs Cellars is a family owned winery tucked into the volcanic landscape overlooking pristine Oak Creek. Visit our Tasting Room located just 15 minutes south of Sedona for a true taste of Arizona.

Something for everyone:

Wine Tasting Flights or enjoy wines by the Glass and Bottle Artisanal food pairings Vineyard Massage Tours on Fridays and Sundays Beautiful deck overlooking Oak Creek Bocce and Horseshoe Educational and Interactive Wine Club Offerings Live Music on Friday and Saturday nights Sedona

89A

12 Miles

Celebrity Silhouette is Partnering With: Wilhelm Family Vineyards

Exit

Page Springs Rd 3.5 Miles

5 Miles

Cottonwood

3.7 Miles Cornville

179

Page Springs Rd

7-Days

Feb 16-23, 2014

Eastern Caribbean

Cornville Rd 9 miles

260 Exit 293

McGuireville

Camp Verde

Tasting Room Hours

Mon-Wed: 11am-7pm • Thu-Sun: 11am-9pm

Book Your Vacation With:

Suzanne Klasen - Sonoita, AZ

Arizona’s Independent expert on Vacation cruises forSpecialist wine lovers! 855-367-4730 (Toll Free) * 520-310-0396 * sklasen@cruiseone.com * EmpireCruiseTravel.com

Open 365 Days A Year

“After Hours”

Thursday, Friday, Saturday and Sunday nights 6-9 pm Half Off Tastings and 10% off food and wines by the bottle

For more information, and current events and offerings visit our website: www.PageSpringsCellars.com Page Springs Cellars Winery & Vineyards 1500 North Page Springs Rd, Cornville, AZ 928 639-3004

Stay Connected with

the AZ wine scene “Like” us on Facebook AZWineLifestyle

BIG SCORE

Accomplishing that which seems impossible came in 2011, when the Horseshoe 2 fire raged on in southeastern Arizona, burning nearly 223,000 acres and becoming one of the largest wildfires in Arizona history. On the southwestern edge of Colibri sits a large tank containing water that is used for the vineyard. The water comes by way of pipe from a mine that existed at the turn of the century on the other side of the valley. This source turned out to be a far greater resource than imagined. Firefighters used the water to fight the fire, using the house on the property as a base and protecting the vineyard. In addition, roads surrounding Colibri helped to act as a fire break. “Yes, the firefighters used Colibri as a base to fight the fire. It was the Granite Mountain Hotshots,” said Johnson. One can imagine that some of the same men who lost their lives in the Yarnell Hill Fire may have helped to fight the fires surrounding Colibri. Within steps of the vineyard are large trees burned by the fire, yet the vineyard remains intact. While badly singed, only 80 vines were lost. Understandably, no fruit was available to produce a 2011 vintage, but the 2012 vintage will be released soon. With his recent purchase, Glomski plans to plant more vines, continuing to recognize Colibri’s uniqueness and accept its challenges. At the same time the ratings came out, Wine Spectator debuted an Arizona section in the Buying Guide portion of the August issue. In the past, reviews The 90-point winners

of Arizona wines have always been listed under the category “Other.” We recently reached out to Wine Spectator to find out if Arizona would have its own section moving forward or if it was just temporary and related to the recent 90-point scores. “Due to our limited space, we select the wines we feel are of the highest interest to our readers. The others are published on our website,” Senior Editor Bruce Sanderson explained. “For our recent August 31, 2013 Buying Guide, Senior Editor James Molesworth tasted more Arizona wines during the cycle than previous issues. Though most were published online only, there were enough to merit a stand-alone section. It helps that the ratings are high, also.” He went on to say, “In the future, it’s possible there will be an Arizona section, or Arizona wines may be part of a larger category encompassing wines from other parts of the U.S. It all depends on the pool of wines from which Wine Spectator to choose.” That pool is only growing larger. At press time, 288 Arizona wines had been submitted to and rated by Wine Spectator. Seventy-eight wines received a score of 80-84 (good) and 176 wines received 85-89 (very good). In other words, 254 out of the 288 were rated at a score of 80 or higher. Whether or not you give Wine Spectator scores any merit, there’s no denying that Arizona continues to produce quality wine and that there is so much more to come. Arizona wines have been poured at the White House and at James Beard House dinners, and a few months ago, Molesworth posted a tweet in response to a request asking him to compare his Rhone varietal experience with those from the regions of Virginia and Texas. “Some good VA Viognier; TX much less so frankly. But AZ is where you should be looking for US regional Rhone varietals.”

2013 Restaurant Awards

Wine Specatator’s 2013 Restaurant Awards presented 75 Arizona restaurants with one of three awards for their wine program. To qualify, a wine list must present complete and accurate information, including vintages, appellations and producer names for each selection. The overall presentation is also reviewed. If the requirements are met, a restaurant qualifies to receive the “Grand Award,” the “Best of Award of Excellence” or the “Award of Excellence.” Congratulations to all Wine Spectator’s 2013 Restaurant Award winners! Here is a list of some of our favorites. Phoenix & Scottsdale—Beckett’s Table, BLT Steak, Bourbon Steak, The Capital Grille, Christopher’s Restaurant and Crush Lounge, Del Frisco’s Grille, Different Pointe of View, Durant’s, Geordie’s Restaurant, Il Terrazzo, J&G Steakhouse, Kai (Chandler), Lon’s at the Hermosa, Orange Sky, POSH Restaurant, Roka Akor, T. Cook’s, Talavera, Vincent Guerithault Jerome & Sedona—The Asylum Restaurant, Che-Ah-Chi Restaurant, Cucina Rustica, Dahl & Diluca, The Heartline Café, L’Auberge Restaurant on Oak Creek Prescott—Murphy’s, Raven Café Tucson—Anthony’s in the Catalinas (Arizona’s only Grand Award), Feast, The Grill at Hacienda Del Sol, Maynard’s Market & Kitchen, McMahon’s Prime Steakhouse

Colibri Vineyard

PHOTOS: PAGE SPRINGS CELLARS, BURNING TREE CELLARS, JOSH MOFFITT

was perfectly fitting because birds are part of what makes Whitetail Canyon so unique. In Native American culture, a hummingbird symbolizes timeless joy and the nectar of life. It’s a symbol for accomplishing that which seems impossible and will teach you how to find the miracle of joyful living from your own life circumstances.

Yes, there definitely is more to come. The first day Johnson came upon what was to become Colibri Vineyard, his eyes were drawn upward to a hilltop overlooking the entire site. On the Colibri Vineyards website, Johnson notes, “There, at the crest of the hill was a perfect stone arch, carved thousands of years ago by the combined forces of nature. Native Americans believe that the stone arch, this frozen rainbow, is a sign, a calling, a ‘good luck’ charm.” The Arizona wine industry is full of signs and callings, as evidenced in the work of numerous talented and dedicated individuals who continue to make the state a premier region in the world of wine. Congratulations to Page Springs Cellars and Burning Tree Cellars for receiving the first 90-point scores in the state given by Wine Spectator. Congratulations to the entire Arizona wine industry for the many contributions that brought about this honor and that continue to make Arizona a truly spectacular wine destination.

What’s in a Score? While it is acknowledged that wine scores do affect the consumer’s choice, is one better than the other? Rod Keeling of Keeling Schaefer Vineyards and Kent Callaghan of Callaghan Vineyards have both received ratings for their wines. In speaking with them, it’s apparent that it really comes down to preference. About six years ago, a group of Arizona winemakers decided to submit their wines to Wine Spectator for review, approaching it as a learning opportunity for the group. Included among them was Keeling, who was one of the first in the state to receive an 89-point rating from the publication. According to Keeling, there are two main reasons they decided specifically on Wine Spectator. “Wine Spectator is one of the leading international wine magazines. It is approachable and reaches a wide public audience,” Keeling said. “Second, Wine Spectator is very egalitarian. No matter who you are, they will take your wine, rate it and put it on their website.” There is no charge to submit your wine. Once it is received by Wine Spectator, it is kept in their cellar. When there is a reasonable amount of Arizona wines, a tasting is conducted by James Molesworth, the senior editor responsible for the state’s reviews. His notes and ratings are then published on the website and sometimes included in the upcoming issue. Keeling feels that if he receives an 80 or above, he has a good wine that will be competitive in the market, with an 85 being distinctive and a 90 outstanding. “Does it mean they’re right? No, it’s subjective and at times there’s inconsistency. My 2009 Viognier was rated an 89 and my 2010 was rated a 77 and I thought the 2010 was better! But for the most part, it’s consistent. Not only is each wine reviewed by Molesworth, but the Rhone Valley is one of his regional specializations. Arizona grows many Rhone varietals, so he is comparing to those he’s tasted in that region.” Callaghan also has had his wine reviewed by Wine Spectator, noting that the publication has a user-friendly appeal, reaches a broad audience and doesn’t require a subscription to view most information on their website. “It brings attention to Arizona wine, and it’s hard to argue that isn’t great for the entire wine community,” Callaghan states. In addition, Callaghan has had his wines reviewed by Robert Parker, which involves a similar process to submitting to

AZWINELIFESTYLE.COM

Wine Spectator. While he appreciates what Wine Spectator brings, his own personal interest lies in ratings given by Robert Parker. “It comes down to who finds who credible. In a wine competition, for example, you’ve got six people judging your wine and the winner isn’t necessarily the favorite wine of any given judge. It’s the wine everyone agrees on, the overall consensus. For me, that’s not interesting. To me, Parker himself is the single most credible wine critic, but not everyone shares that opinion. Since The Wine Advocate is subscription only and not on magazine racks, it does not have the breadth of readership that Wine Spectator does.” At the end of the day, it’s the wine community versus the critics, with everyone heading in the same direction, but Callaghan adds, “It’s also about who is most relevant. Parker hasn’t tasted Arizona wines in over 10 years.” Callaghan also mentioned that he recently spoke with The Wine Advocate and was informed that Parker has so many wines to taste through that it will be a couple years before he’ll start tasting Arizona wines again. While some have a preference for one rating system over another, there are those who don’t give credit to these reviews at all. They find them to be misleading, particularly to the consumer. While a rating system is helpful in making a choice from the numerous wines available, it can have a counter-effect. A customer’s attention can narrow in on particular wines, regions or producers based on these scores, which is especially unfortunate when it comes to wines that weren’t submitted for review. They could be just as outstanding but, because they are not assigned a rating, there is a chance they’ll be overlooked. Others feel that a point-rating may lead to an inaccurate assumption based on the fact that everyone’s palate is different. A wine with a lower rating might actually be preferable to one with a higher rating depending on who is tasting it. Additionally, some feel ratings can overtake a region and be unfairly used to judge its success or failure overall. It may be safe to say that wine ratings are subjective and, because of that, they can be seen as achievements, personal benchmarks, a learning experience, a guide or something that doesn’t warrant any attention. This allows us to take them for what they’re worth but also to celebrate those who have been given high ratings, while at the same time celebrating the contributions of the entire community.

AZ WINE LIFESTYLE - FALL 2013

DRINK LOCAL

It is Easy Being Green

BY JANETTE COATES

ave you ever pondered how drinking local is also being green? A look behind the scenes of Arizona’s wine industry unveils a variety of sustainable operations that will allow you to appreciate your next glass of Arizona wine even more.

this, Yavapai College is exploring a wine-server certification that would welcome those in the food and beverage industry to gain continuing education courses to help them understand and promote the selections that are found on their menus.

It starts with educating a local workforce on the ins and outs of the industry, from growing grapes (viticulture) to the making of wine (enology). Yavapai College in Clarkdale has been offering classes for a couple of years and is already beginning to produce graduates of the program who work in Arizona’s wine industry. What does the glass of wine you are drinking have to do with educating and training the local workforce? More people will become experts in learning how to grow quality grapes, and subsequently produce exceptional wines to ensure Arizona’s wine industry continues to grow and flourish. Yavapai College Director of Enology David Harris brought up the concept of “drinking local—being green” while helping at a recent wine competition. Have you ever considered how far the bottle of wine traveled before you drank it? Did it travel overseas, cross country or within the region? Did the wine require a temperature-controlled environment along the way? Harris says, “The packaging is as heavy as the product with a bottle of wine. This is significant to the carbon footprint of a bottle of wine that travels from the other side of the world to your table.” The more local you can drink the better. Harris also pointed out many economic drivers that result from enjoying local food and wine. The tourism industry is becoming increasingly linked between vineyards, wineries, restaurants and resorts. Everyone benefits. With increased visitors comes increased business. Drinking and eating locally may cost a little more, since many food and wine producers operate on a smaller scale and don’t massproduce. Harris identified the significant cost and expense to put a glass of wine on the table, especially when hand-produced and bottled. When restaurants promote local wines, they get a “new” glass of wine in the hands of an individual who could also visit the winery. Harris emphasized how important it is to get people tasting Arizona wines, which oftentimes require restaurant management and staff to know how to promote the wines. Without any knowledge of Arizona wines, the server is the missing link in promoting a great local product. Harris mentioned that, to address

AZ WINE LIFESTYLE - FALL 2013

Yavapai College’s proposed Southwest Wine Center is also concerned with being green. The state-of-the-art teaching winery, to be located on the Clarkdale campus, will showcase a program to provide students a diverse, versatile view of the wine industry. Sustainability is core to the design, integrating adaptive reuse, rainwater harvesting, shade structures, daylight, natural ventilation and increased insulation.

Pillsbury Wine Company In Southern Arizona, Pillsbury Wine Company's Sam Pillsbury grows largely organic grapes in Willcox and offers two tasting rooms—onsite at the vineyard and up north in Old Town Cottonwood. Pillsbury only utilizes grapes from his own vineyard and neighboring vineyards in Southern Arizona. He feels his wines have a specific local identity. When I brought up sustainability, one of the first things Pillsbury pointed out is that grapevine acreage uses significantly less water compared to crops like cotton and alfalfa. Low-water-use grapevines actually prefer to struggle to enhance their heartiness. He went on to mention that grapes are the only agricultural crop in Arizona that is value added—the vineyards employ local people, the grapes are converted into a wine product that is then sold in the local commerce market. Seasonally, you will find Pillsbury at the Scottsdale Farmer’s Market promoting his wine alongside locals selling their fresh food. As someone who loves to cook, Pillsbury appreciates fresh, local food that often tastes better and is better for you—it fills life with joy and energy!

Page Springs Cellars At Page Springs Cellars in Cornville, Director of Vineyard Operations Jeff Hendricks produces quality grapes, literally from the roots up. Hendricks focuses on the soil, making necessary amendments to reflect the perfect structure for the grapevines to respond to. He works with the native, local soil and supplements when and where needed, amending organically through methods like compost, manure, worm casings and fish emulsion. Hendricks

AZWINELIFESTYLE.COM

added that, to be more conscious of product use, they upgraded their sprayer cutting product use in half, increasing efficiency, covering larger areas and using less labor. Page Springs grows vegetables, fruits and herbs at the estate vineyard—some of which end up in tasting room menu selections. As I walked the vineyard with Hendricks, it was obvious that sustainability is truly integrated throughout the property. A series of wetlands capture any runoff from the parking lot, as well as grape matter after harvest and crush, to ensure that they do not enter local water sources. The grape lees (remnants after fermentation) create rich compost. All grape matter that is removed from maintaining the vines is put back in the vineyard through composting, as well. To address insect and small rodents that try to infiltrate the vineyard, bat boxes, owl boxes and falcon perches serve as lookouts for intruders. Hendricks mentioned that Page Springs Cellars owner Eric Glomski may even look at going solar in the future. As part of their mission statement, Glomski appropriately states, “We believe to make great wine we must take just as much responsibility for the lands we steward as the community we live in.”

Javelina Leap Vineyard & Winery Down the road in Cornville is Javelina Leap Vineyard & Winery. Founder and owner Rod Snapp, and his wife Cynthia, owner and winemaker, grow or source only Arizona grapes for the company’s wines. They haul and process the fruit themselves, doing everything as organically as possible. When addressing potential pest problems, the Snapps utilize herbicides and organic extracts versus pesticides. Although they specialize in growing red varietals, they source white varietals from Southern Arizona. This fall, the Snapps will open up their winery to the students of Yavapai College’s enology program, allowing them to produce wine in their facility until the Southwest Wine Center can be built. As a chef in a former life, Rod appreciates organically and homegrown food, as a complement to their wines.

Abbie’s Kitchen and Catering Company In Old Town Cottonwood, Abbie Ashford runs Abbie’s Kitchen and Catering Company, serving regional cuisine and a 100-percent Arizona wine and beer menu. Just minutes from several wine tasting rooms, Ashford felt it was important to support the local vintners and offer a special experience for her guests. Food is thoughtfully paired with wines from across the state. Ashford sources only the freshest, mostly organic, and as local as she can find vegetables, fruits and meats. She even sells cakes, pies, jellies and jams so guests can take the local cuisine home with them. Whether a local or a visitor trying Arizona wines for the first time, one can appreciate the sustainable efforts the industry is making statewide. And seeking local is possible wherever you call home. With just a little effort, we can all think and act greener while supporting local. ORIGINAL KERMIT THE FROG PHOTO: HARMONY GERBER / SHUTTERSTOCK.COM

Refreshing His Career, One Wine Bottle at a Time Meet Ray DelMuro, Owner—Refresh Glass ARTICLE BY KIMBERLY GUNNING / PHOTOS BY LILLIAN REID

ack in 2006, it would appear to any outsider that Ray DelMuro had it made. He was in his mid-20s, held a director-level position at an aerospace company in California, and lived in a house only a block away from the beach. There was something missing, though. He didn’t feel fulfilled. DelMuro decided to save up some money, leave his job and travel the world for a year. Circling the date on his calendar was the first of two turning points in his life, and what helped pave the path for his future company. After a year of traveling and learning first-hand about the different cultures of the world, readjusting to working in the tech industry proved to be a difficult transition. DelMuro held three different jobs, one after another, none lasting longer than three months. After being fired on a Friday just before lunch from the third job—the first and only time he had ever been fired—he went home, sat on his couch for a few minutes and then hit the gym for several hours. By the end of the rigorous workout, he realized it was time to open his own business. Looking back, DelMuro says being fired from that job was his second turning point—it was time to work for himself doing something he enjoyed.

Conscious Beginning DelMuro dove right into the world of entrepreneurship and signed up for several classes at Scottsdale Community College. He began drawing up a

matrix of business possibilities, a couple of which included a t-shirt company and a furniture company. On a lark, he ordered a glass-making kit online for forty dollars. When it arrived, he stayed up until 2 a.m., watching YouTube videos of how to do it. The process was time consuming and unrefined; he knew there had to be a better way. Through his engineering mentality, he began adjusting the techniques and improving his glasses. He sold the glasses he made out of wine bottles to his family and friends, and realized these products were far more popular and requested than any other idea he had tried. Creating glasses out of wine bottles allowed DelMuro to capture the perfect balance for his left brain-right brain personality. Perfecting the rim and structure of the glass, the artistic level of creation, the positive responses to the product and the ability to support a larger cause—sustainable living—are a “combination of all the things that I love,” he explained. The business matrix was no longer needed, and Refresh Glass was born. DelMuro sold his first four-pack of glasses in the fall of 2008, and set up his first booth at a harvest festival that same year. He introduced his products at local farmer’s markets and First Fridays. Through these events, he met people who wanted to help, and those connections eventually helped him get his products placed in Whole Foods Market and the Hyatt. He opened his first production shop in early 2009 and lived in the shop for a few weeks due to financial constraints. By the end of that year, he had hired his first employee.

DelMuro was beginning to fill in the piece that was missing from his career back in California. He had found a way to merge his engineering skills and artistic passion, all while rescuing and reusing bottles before they hit landfills—a sustainable business effort he could be proud of. Continued on page 26 AZ WINE LIFESTYLE - FALL 2013

AZWINELIFESTYLE.COM

REFRESH Conscious Capitalism Throughout the first few years of Refresh Glass, DelMuro received financial help for a few small expansions from a friend and investor. This person acts as DelMuro’s mentor and someone he and another friend, Mark Jamnik, meet with for monthly “mentor Mondays,” where the three of them brainstorm and discuss business ideas. These meetings have helped DelMuro realize his life goal: “to be a purpose-driven thought leader,” and through Jamnik, he was introduced to MAC6, an angel investor and incubator. MAC6 invests in businesses in their early stages that embody the four tenets of Conscious Capitalism: recognizes that the business has a higher purpose than financial profit; creates value through stakeholder orientation; practices conscious leadership; and holds the values, principles and practices for a conscious culture. Although Refresh Glass is past its infancy as a business, MAC6 announced its investment in the company this May, supporting Refresh Glass’ next large expansion. MAC6 Cofounder Kyle McIntosh said the company chose to support Refresh Glass because it is a “perfect example of a conscious business that has a higher purpose than just making money.” McIntosh expects that DelMuro will be able to quadruple his production in the near future, much due to the investment and new office space—a 38,000-square-foot facility in Tempe. The partnership between MAC6 and Refresh Glass is mutually beneficial. While Refresh Glass will be able to make great strides in achieving its “10 Million Bottle Rescue” goal, DelMuro will become a model and mentor for other business owners in the MAC6 incubator program. McIntosh says DelMuro’s relationships with local businesses go beyond straight business partnerships and he is able to “develop a true community through what he is doing.”

Manager Chris Beelendorf says that, once they know the glasses are made from recycled wine bottles and by a local company, it adds intrigue and interest to the restaurant. Pig & Pickle uses Refresh Glass products because it complements the Bohemian, less-structured identity and supports the values of the restaurant. Their other efforts toward sustainability include buying locally grown produce and using kegged wine. “We try to use everything that we bring in,” says Beelendorf. Salut Kitchen Bar in Tempe has its focus on sustainable business practices as well, aiming to leave the “smallest footprint possible.” Salut found Refresh Glass and chose to use the products because, “It fit our whole theme of reclaimed and recycled,” Salut Kitchen Bar Marketing Manager David Freedman explained. The community partnership doesn’t stop there. The Refreshing Hour is a charitable happy hour event, partnering Refresh Glass with Valley restaurants including Pig & Pickle, Beckett’s Table, The Vig and Postino. The monthly event benefits Phoenix Children’s Hospital while bringing community support and business to local companies.

Conscious Future Moving forward with the support of the local community and MAC6, DelMuro plans to strengthen his relationships with local businesses and add about a dozen employees to his staff by the end of the year. His products are likely to evolve as well. “I want to use 100 percent of the bottle,” DelMuro says. He has developed ways to use the top half of the bottle and has working samples of shot glasses, candle covers, selfwatering plant holders and lights. “I like giving a big middle finger to people who tell me I can’t do something,” DelMuro proclaims. DelMuro mentors fellow entrepreneurs in Arizona through a nonprofit organization called SEED SPOT and is a board member of Conscious Capitalism, Arizona Chapter. Through his engineering skills, artistic spirit and a need for doing something that supports a greater mission, DelMuro has found his place in the business world and is actively empowering entrepreneurs to do the same.

Conscious Community “I feel like Refresh Glass is the adopted little brother of the hospitality industry,” DelMuro said. Right now, about 15 local businesses are donating their used wine bottles to Refresh Glass. The logic is there—restaurants save money on dump loads, support a local business and incorporate sustainability efforts to their own business. The Refresh Glass products can be found at Dillard’s and on Amazon, as well as in many local hot spots including FnB Restaurant, Pig & Pickle, Salut Kitchen Bar, Wolfgang Puck and The Four Seasons. Pig & Pickle diners are often seen inspecting their glasses—tilting them to the side, looking at the bottom and noticing the variations of the shapes and colors. Pig & Pickle General

AZ WINE LIFESTYLE - FALL 2013

The Refreshing Hour upcoming events… Sept. 25, 5:30 – 7:30 p.m., at Beckett’s Table Oct. 16, 5:30 – 7:30 p.m., at J&G Steakhouse RefreshGlass.com

dektown cellars

inaugural 2012 vintage

ceratina: 1oo sangiovese orme dugas: cabernet sauvignon cabernet franc sangiovese petit verdot %

SANGIOVESE - A Love Story BY GABRIELE BERTACCINI / PHOTOS BY GENESIS-PHOTOGRAPHY.COM

Chef Gabe at Tuscan-themed Alcantara Vineyards

“[She] had loved wine from childhood on. She loved the shapes of bottles and, of course, the romantic names and the pictures of the pretty manor houses on the labels, and she loved the link with rivers and hillsides and climates and hot years, and the range of learning and experiment afforded by the wines infinite variety; but what she loved more than these was the taste of peach and earth and honeysuckle and raspberries and spice and cedarwood and pebbles and truffles and tobacco leaf; and the happiness, the quiet ecstasy that spread through heart and limbs and mind.”

contained in a gallon jug with a corkscrew. I remember that dark green jug, which always seemed to be the same one, sitting on the bottom plank of shelving in the pantry right outside the kitchen door. My evening responsibility was to set the dinner table. The setting always included stemmed glasses where my father, my mother and I sat, along with the decanter that I placed near them and occasionally filled with that beautiful and aromatic red wine. The glasses were small, unlike those of today, and I don’t think I ever drank more than one with each meal, for good reason.

his passage from A Compass Error: A Novel by Sybille Bedford is up there with the best, describing an absolute love for wine. Of course, I love wine and, although the character in Sybille’s novel is the voice of a young girl—seventeenyear-old Flavia, living in a villa in the south of France in the late 1930s—my appreciation developed just around the same age and very similarly.

Regardless, one thing is clear: Sangiovese has been the defining grape of Italy, especially for a Tuscan-born like myself. In bad years, vintners vehemently dismiss it as una brutta bestia (an ugly beast). In good years, it is elevated to the enological equivalent of sainthood. Thickly skinned on the outside but delicate inside, slow to mature but hard to tame, tightly rooted in tradition but willing to travel, this ubiquitous grape variety is the leading protagonist of the ongoing drama known as vino Italiano.

It is no secret, in fact, that Italians value the family and the family table. It is here that we communicate our goals and dreams. Here is where we recognize the value of hard work, of togetherness, of openness and of truth. Wine is looked upon as liquid food. However, as I was growing up, instead of beautiful bottle shapes with romantic names and pictures on the labels, our everyday family wine was a Sangiovese produced by a friend of ours,

From the Latin for sanguis Jovis, or “the blood of Jove,” mercurial Sangiovese has awarded Italy its best wine moments and dragged it down to its darkest hour. Thirty years ago, it became a major component of the super-Tuscan revolution that brought Italy to the forefront of global wine. Five years ago, its perceived shortcomings spurred the embarrassing Brunello-gate scandal that momentarily forced Italian wine to its knees. This finicky, territory- and vintage-driven variety treads an imaginary line between angel and Continued on page 30

AZ WINE LIFESTYLE - FALL 2013

AZWINELIFESTYLE.COM

4th Annual

A benefit supporting the Southwest Wine Center at Yavapai College Friday, October 18, 2013 at 5:30pm

Verde Valley Campus 601 Black Hills Dr, Clarkdale

Tasting of exquisite wines from the Verde Valley region followed by a gourmet dinner carefully paired with delicious wines presented by renowned winemakers Eric Glomski of Page Springs Cellars, Corey Turnbull of Burning Tree Cellars and John Scarbrough of Cellar Dwellers Wine Company. Advance reservations are required, sponsorships are encouraged. For more information: www.yc.edu/artwinedine or (928) 776-2025. rough.

ull, Eric Glomski and John Scarb

From left to right, Corey Turnb

Hosted by the Greater Verde Valley Chapter of the Yavapai College Foundation. YC189-13

SANGIOVESE To inspire this article, we thought it would be fun to have Chef Gabe taste three Sangiovese wines at Northern Arizona's most Italianbased winery, Alcantara Vineyards. The wines were tasted blind to test his palate and truly experience the beauty of the Sangiovese grape from three distinct terroirs. He tasted an Italian 2011 Sangiovese Puglia Rapido Red; 2009 Alcantara Vineyards Sangiovese—100% Sangiovese grown in California, produced in Arizona; and 2010 Sand-Reckoner '5,' 82% Sangiovese Grosso and 18% Syrah, grown and produced in Cochise County.

demon. The truth is that no grape brings more joy or more pain. It demands the best man and nature can give and that’s what makes it so exceptional. On my recent trip to Alcantara Vineyards in Cottonwood, I was reminded exactly that. As I blind-tasted three different bottles, I unexpectedly fell in love with the very same Sangiovese, made here in the high desert. When I tasted the wine, the flavors stayed in my mouth for two minutes and the sensation didn’t disappear. That’s because the tannins come from the grapes, not from the wood in the barrels. For me, the best characteristic was the relationship between the big structure of the wine and its elegance. A very rare combination. It wasn’t surprising to find out that American Sangiovese has changed dramatically over the past decade, and it’s not because American winemakers are trying to knock off Sangiovese like a poorly made dress. Rather, it’s because they understand the grape and its relationship with terroir in a way they hadn’t before. They don’t have to make Sangiovese that tastes like Chianti. They can make it to taste like Sangiovese from Arizona, or California or even Texas. The best United States Sangioveses offer New World-style fruitiness as well as some of that Old World style. This has been one of the keys to the improvement in regional wine from the United States, in which wineries are matching grapes to the conditions instead of growing grapes because they want to. Let’s face it... many of us are creatures of habit, simply because life’s easier when we do many things on autopilot. However, the downside of locking ourselves into rituals and habits is that we forego new experiences that we might otherwise enjoy

AZ WINE LIFESTYLE - FALL 2013

tremendously. It’s because I have an innate ability to open myself up to new experiences that I enjoy wine as much as I do. The world of wine is a world of vast adventure. The more we are willing to explore, the more there is to discover. The more we set aside traditional preferences and open ourselves up to new experiences, the more likely we are to find new, exciting wines we’ll enjoy. Call me a wine gigolo, but I’ve come to learn the most compelling way to experience the fullest joy of wine is to taste wines of all colors, grapes, regions, countries and styles. I am often told by wine drinkers how much they like one type of wine or how much they dislike another style of wine. Case after case, I’ve poured someone a glass of wine that is exactly the type or style they dislike and their reaction is frequently, “Hey, I like that. How is that possible?” My response to them is, “Welcome to the world of wine. It’s a world of endless joy and pleasant surprises.” Wine philosophers over the ages have preached, “Wine is life.” Because it is; our lives are richer and more enjoyable when we open ourselves up to new tasting experiences. As in wine, so in life—taste, taste, taste until you find the ones you love. Sometimes you will be surprised. Tuscan born Chef Gabriele Bertaccini is the creator of award-winning CULINARY MISCHiEF, Arizona's first underground dining event and owner of iL TOCCO FOOD, a private dining experiences company operating in Phoenix, Los Angeles and New York City. For more information visit IlToccoFood.com AZWINELIFESTYLE.COM

r u To

ARIZONA WINE COUNTRY Arizona Vineyards, Wineries & Tasting Rooms Wine Country Tour Maps Where to Eat, Where to Stay and What to Do

PHOTO OF CORONADO VINEYARDS BY MICHELL JONAS PHOTOGRAPHY

ARIZONA WINE COUNTRY Overview

Grand Canyon National Park 89

Williams

Flagstaff

Verde Valley Wine Trail & Beyond...

Cottonwood Jerome

Granite Creek Vineyards Caduceus Cellars Passion Cellars Echo Canyon Winery Burning Tree Cellars Arizona Stronghold Pillsbury Wine Company NORTH Fire Mountain Wines Alcantara Vineyard & Winery Page Springs Cellars Oak Creek Vineyards Javelina Leap Vineyard Pleasant Valley Winery Grand Canyon Winery

Camp Verde

Prescott

260 93

260

Payson

288

188 87

Globe

Phoenix Metro

191

60 70

Safford 70 191

Yuma

Sonoita Wine Country & Beyond... Charron Vineyards Dos Cabezas WineWorks AZ Hops and Vines Wilhelm Family Vineyards Rancho Rossa Vineyards Callaghan Vineyards Flying Leap Vineyards Kief-Joshua Vineyards The Village of Elgin/Four Monkey Sonoita Vineyards Lightning Ridge Cellars Tombstone Wine Works Silver Strike Winery

Marana

Willcox

Tucson 191 83

Sonoita/Elgin

186 181

Tombstone 191 82

Willcox Wine Country & Beyond... Sand-Reckoner Vineyards Flying Leap Vineyards Keeling Schaefer Vineyards Tasting Room Carlson Creek Tasting Room Passion Cellars at Salvatore Vineyards Coronado Vineyards Zarpara Vineyard Pillsbury Wine Company SOUTH Lawrence Dunham Vineyards

Sierra Vista

Bisbee Douglas

VERDE VALLEY WINE TRAIL & Beyond Alcantara Vineyards

Caduceus Cellars

Alcantara Vineyards is a dream venture created by owner Barbara Predmore. Barbara and her husband Bob started the vineyard to provide their family and partners the opportunity to work and develop a vineyard community, and to develop a winery that produces wines that are comparable to the best of California and Europe. Barbara spent four years of research and diligence using the best consultants from the University of Arizona and UC Davis, as well as support from her family at the noted MartinWeyrich Vineyards in Central California. Alcantara Vineyards is perched on 87 acres of sloping terrain off the Verde River and Oak Creek. The Tuscan Farmhouse serves as the tasting room, where they host the many friends and guests that visit from around the globe. Check out their “green” winery building when you visit! Explore their website at AlcantaraVineyard.com.

Perched on the side of the southeast facing slopes of Jerome, Caduceus Cellars and Merkin Vineyards are making high elevation wines out of predominantly Italian and Spanish varietals. Owner and winemaker Maynard James Keenan, along with his wife Jennifer, are producing roughly 4,500 cases a year in their tiny underground cement facility known as The Bunker. Open-topped half-ton bin carbonic maceration for the reds, and whole-cluster-pressed stainless steel cold fermentation for the whites and rosés. The epitome of a boutique owner-owned and operated winery. Learn more at Caduceus.org.

Oak Creek Vineyards Deb Wahl, owner of Oak Creek Vineyards and Winery, has heard many times that “good wine grows on gentle slopes with a river nearby,” which is why her vineyard is located near beautiful Sedona, across from Oak Creek. In the higher elevations of the property, they grow Syrah and Merlot; in the lower portion they produce Zinfandel and Chardonnay. They produce full-bodied flavorful reds and lean whites in small batches, giving individual attention to each barrel. Come in and taste them at the new bar and browse through the unique gifts on display. The outside seating is perfect to sip a glass of wine and enjoy food from a well-stocked deli case. They are open daily 10 a.m. to 6 p.m. OakCreekVineyards.net

Javelina Leap Vineyard & Winery Javelina Leap Vineyard & Winery is located just 10 miles outside the scenic town of Sedona, adjacent to the green belt of lower Oak Creek, across from an Audubon bird sanctuary and state fish hatchery. The property was part of the historic ranches in a valley known as Page Springs for its abundance of natural springs. The estate vineyards are on the slopes of an ancient volcano. These soils lend intense characters of minerals, earth and fruit to the wines produced here. The owners and winemakers Rod and Cynthia Snapp welcome you to their tasting room that is fashioned after a turn of the century western saloon. Many accolades and media attention have been given to the wines they produce here. They ask that you share these handcrafted wines with your friends and loved ones. The tasting room is open daily from 11 a.m. to 5 p.m. For more information visit their website at JavelinaLeapWinery.com.

The Grand Canyon Winery

Pleasant Valley Winery

The Grand Canyon Winery, proudly owned and operated by the Kennelly Family, sits in the heart of historic downtown Williams. The family has been in the hospitality industry in Northern Arizona for over twenty years. The Grand Canyon Winery is their newest project inspired by their love for Arizona and excitement over its emerging wine culture. Like most native Arizonans the Kennellys have great pride in their state and believe in supporting local communities.

"We make good tasting wines for nice people who like to enjoy wine. Since 2000, we have been making wine in Pleasant Valley (Young, Arizona). Known for its beautiful vistas, cold mountain climate, rarefied air, and pure crystal waters, Young is also the home of the historic Graham-Tewksbury feud of 1886; the Pleasant Valley Range War was the bloodiest in American history. Please come to Young for an enjoyable day or week. Call us before you leave and we will happily open up the Little Log Cabin Wine Shop for tasting and sales. Try our award-winning Honey Mead wine. We're looking forward to seeing you there."

The AZ wine community shares the belief that if one succeeds they all succeed and the Kennellys are proud to be a part of this community. Travel Far. Drink Local. TheGrandCanyonWinery.com

AZ WINE LIFESTYLE - FALL 2013

AZWINELIFESTYLE.COM

VERDE VALLEY WINE TRAIL & Beyond Granite Creek Vineyards

Fire Mountain Wines

From a love of the land sprang a relationship with grapes that culminated in superb, award-winning, living wines with no added sulfites. Granite Creek Vineyards was founded in 1974 when owners Kit and Robin Hoult planted grapevines and began the 36-year legacy of Arizona’s first and only Certified Organic Vineyard. Dedicated to environmental stewardship, Granite Creek Vineyards is a scenic environment to enjoy the ambiance of the vineyard’s rural roots. Relax with picnics and great live music on this historic 100-year-old Arizona farmstead that has been nurtured to become sips of the enduring pleasures of fine wine. To learn more visit their website at GraniteCreekVineyards.com.

Fire Mountain symbolizes the transition between day and night, light and dark, as the circle of life ends and begins again. This Sacred universal process is also expressed by the vine as it digs into the earth and reaches to the sky, creating fruit from our ancestral lands that eventually fills the bottle for you. Our wine blends are inspired by emotion and connectivity through our spiritual ties to place.

Freitas Vineyard

Echo Canyon Winery

Freitas Vineyard is hidden away on the outskirts of Cottonwood. A small vineyard, it's the dream of Ray Freitas. She planted the three-anda-half-acre vineyard, located near the Verde River, in 2000 and has been tending her vines since. Her mission is to produce fruit-forward wines, well-balanced in flavor, color and aroma in order to stimulate and enhance your wine tasting experience. Ray calls her Malvasia “sunlight in a bottle.” Freitas Vineyard produces only estate-grown wines, utilizing the European tradition. You can taste Ray’s wines at Old Town Cooperage in Cottonwood. For more information visit FreitasVineyard.com.

Arizona wine pioneer, Jon Marcus is back from a long hiatus. Jon had some personal and medical issues that forced him to let the vineyard go fallow. He is currently cloning the 700 vines that managed to survive including Cabernet, Cab Franc and Syrah on his Echo Canyon vineyard in Page Springs. Also planned for the site are lots of organic fruits and vegetables too. Visit Jon and taste his long cellared wines at his new tasting room in Jerome, across from the House of Joy.

Page Springs Cellars

Cellar Dwellers

At Page Springs Cellars the goal is to create delicious wines that express the unique character of the landscape. They trust that their wines and winemaking convey their philosophies concerning family, education and living life to the fullest. Owner and Winemaker Eric Glomski feels strongly that growing grapes, making wine and raising a glass is a cultural ritual that fosters friendship, brings together families and unites communities. “Good wine is not strictly the esoteric fare of nobility. Wine is for the people.” Eric’s vision is at the forefront of bringing Arizona wines onto the national stage! Their wine club is one of the most popular in the state. Learn more about their wines and events at PageSpringsCellars.com.

Winemaker John Scarbrough is dedicated to making delicious and unique small batch wines. With enthusiasm and a love for the craft of winemaking, he has set out to create great Arizona wines that are interesting, taste great and are made with passion. His first label released in 2008 was the Tarantula Hawk Zin. Cellar Dwellers wines are now available in restaurants and wine tasting rooms in Arizona. You can sample these great boutique wines at Fire Mountain Wines Tasting Room located in Old Town Cottonwood. FireMountainWines.com/cellarDwellers.htm

AZ WINE LIFESTYLE - FALL 2013

Fire Mountain offers two brands of wine. Fire Mountain Wines include Earth, Wind & Fire and Cellar Dwellers offers Cicada, Tarantula Hawk and Canvas. Learn more by visiting FireMountainWines.com.

AZWINELIFESTYLE.COM

VERDE VALLEY WINE TRAIL & Beyond Burning Tree Cellars Burning Tree Cellars specializes in small batch, meticulously maintained, boutique wines utilizing the finest available fruit sources, quality oak and patience. "Our wines will never be pushed through chain supermarkets or over-marketed, but rather built through the power of suggestion and knowledge that we are all part of something special. These wines are, and always will be, for ourselves, our families and our friends." These handcrafted wines are available at their tasting room in Old Town Cottonwood. Sit on the patio. Listen to live music every weekend. Check them out online at BurningTreeCellars.com.

Pillsbury Wine Company Sam Pillsbury, noted filmmaker, first planted vines on the Willcox Bench in 2000 when he was a partner in Dos Cabezas with Al Buhl. Since then he started his personal dream project in 2006 with 100 acres of prime desert vineyard land near his original vineyard in Kansas Settlement. Sam’s dream was to celebrate the local terroir... an Arizona Chateauneuf, a sustainable Rhone vineyard producing premium quality hand-made 100 percent Arizona boutique wines. In the future, the plans are to create an architecturally stunning wine village with 27 dwellings, including a winery, spa and restaurant serving food organically grown on the land. What was once bare land is now a showpiece 100 percent Sonoita-soil vineyard. Now, you can visit them at the vineyard at Pillsbury Wine Company SOUTH. Their wines have won stellar reviews and are in some of the best restaurants and resorts in the state. Pillsbury Wine Company NORTH is open in Old Town Cottonwood, a place where you can taste Sam’s wines, view stunning art and visit with other Arizona wine lovers. Learn more at PillsburyWine.com.

Arizona Stronghold Vineyards Eric Glomski and Maynard Keenan purchased the historic Dos Cabezas Vineyards in early 2007 and renamed the Willcox vines Arizona Stronghold Vineyards. They believe that the soils and climate at the vineyard stand up to the finest in the world, feeling strongly that their wines express, first and foremost Arizona, and secondarily the grapes and hands of the vignerons involved. Their desire was to bring Arizona to the national wine stage, promoting their wines as value and quality based. They believed that great wine doesn’t have to be expensive; it doesn’t have to be pretentious; and it shouldn’t be hard to find. It just has to be great and it has to be made by people that care. The Stronghold vineyard is nearly planted out at 80 acres. They also acquired the Bonita Springs Vineyard adding another 40 acres of vines and another 120 acres for potential expansion. Their tasting room is located in Old Town Cottonwood in Northern Arizona. Visit their website at AZStronghold.com.

Passion Cellars “Your work is to discover your work and then with all your heart to give yourself to it.” - Buddha

AZ WINE LIFESTYLE - FALL 2013

PHOTO BY PAM FULLERTON

Wine is our passion! We fell in love with the culture of wine during our extensive travels to various wine regions around the world. Upon returning to Arizona we fortunately stumbled across an issue of Arizona Vines & Wines Magazine. We were surprised to learn of the thriving wine industry growing in our own state. Motivated by our love of wine and excited to be a part of it, our family purchased land on the Willcox Bench with the dream of having our own vineyard. We are excited to be the newest addition to the Jerome wine tasting experience. We are a small family business that seeks to pursue our love of wines and share it with you. PassionCellars.com

AZWINELIFESTYLE.COM

Join the Club!

We feature The Grand Canyon Winery and your other favorite Arizona wines. Visit our website to learn more!

TASTING ROOM : Open Everyday 9am to 9pm 238 W Historic Route 66, Williams, AZ 86068 855-598-0999 | thegrandcanyonwinery.com

Join our Wine Club!

VERDE VALLEY Beyond VERDE VALLEYWINE WINETRAIL TRAIL&and beyond... N.

M ai

n St. E. Pima St.

Dr.

eH rd Ve . N

E. Mingus Ave.

S. 6th St.

To E. Cornville Rd.

S. Main St.

S. Willard St.

gus Ave. Min

N. 10th St.

eights

N. Main St.

S. 6th St.

E. Cottonwood St.

To Pay son

AZ WINE LIFESTYLE - FALL 2013

AZWINELIFESTYLE.COM

1 Granite Creek Vineyards 2515 Road 1 East - Chino Valley (928) 636-2003 granitecreekvineyards.com Thurs–Sun: 12-5

6 Arizona Stronghold 1023 N Main Street - Cottonwood (928) 639-2789 azstronghold.com Sun-Thurs: 12-7 Fri-Sat: 12-9

2 Caduceus Cellars 158 Main Street - Jerome (928) 639-WINE caduceus.org Sun-Thurs: 11–6 Fri-Sat: 11–8

7 Pillsbury Wine Company NORTH 1012 N Main Street - Cottonwood (928) 639-0646 pillsburywine.com Sun, Mon, Wed, Thurs: 11-6 Tues: 1-6 Fri-Sat: 11-8

3 Passion Cellars 417 Hull Avenue - Jerome (928) 649-9800 passioncellars.com Sun-Thurs: 11-6 Fri-Sat: 11-7

14 Grand Canyon Winery 238 W Route 66 – Williams (928) 635-9421 grandcanyoncellars.com Daily: 9-7

Payson

1000 ft 200 m

288

260

eo Rd. Rod

-Young H wy G lob e l

illia ill W WB

Ave yon n a C ve Gra nd dA

e t Av ran

Ave

Gra

on any dC

Ave

e t Av ran

t ree

et Stre

t rd S

Miami

Globe

oa ailr

S. 3

188

nd S. 2

Tra i

d Blv

Apache Junction

yon Can

eli n e

t ree N 7th St

Gra

Duth ie

a r t in

Hwy

Williams Detail

260

Ve rd e

188

13 Pleasant Valley Winery 47779 Hwy 288 - Young (866) 551-5581 pvwinery.com By Appointment

260

Ca m

AZWINELIFESTYLE.COM

12 Javelina Leap Vineyard 1565 Page Springs Road - Cornville (928) 649-2681 javelinaleapwinery.com Daily: 11-5

9 Alcantara Vineyard & Winery 3445 S Grapevine Way - Cottonwood (928) 649-8463 alcantaravineyard.com Daily: 11-5

5 Burning Tree Cellars 1040 N Main Street - Cottonwood (928) 649-TREE (8733) burningtreecellars.com Sun-Thurs: 12-6 Fri-Sat: 12-9

Scottsdale

11 Oak Creek Vineyards 1555 Page Springs Road - Cornville (928) 649-0290 oakcreekvineyards.net Daily: 10-6

8 Fire Mountain Wines 1010 N Main Street – Cottonwood (928) 649-9135 firemountainwines.com Sun-Thurs: 12-7 Fri-Sat: 11-close

4 Echo Canyon Winery 419 Hull Avenue - Jerome (928) 202-8506 Sun-Thurs: 11-6 Fri-Sat: 11-7

10 Page Springs Cellars 1500 Page Springs Road - Cornville (928) 639-3004 pagespringscellars.com Mon-Wed: 11-7 Thurs-Sun: 11-9

AZ WINE LIFESTYLE - FALL 2013

VERDE VALLEY WINE TRAIL & Beyond

here to eat... There are many great dining choices in Sedona and the Verde Valley. These places cross the spectrum from casual to elegant, something for every palate.

•

The Asylum

(928) 639-3197

•

Grapes

(928) 639-8477

• • • • • • • • • • • •

Doc Holliday's Haunted Hamburger The Horn

Steakhouse & Saloon - Williams

(928) 634-0554

Burgers - Jerome

(928) 567-7229

Nic's Seafood & Steaks

(928) 634-9626

Pancho McGillicuddy's

Local. Fresh. Bistro. - Prescott

(928) 567-7900

American - Camp Verde

(928) 282-2713

The Tavern Grille Vintages Grille

(928) 635-3992 (928) 634-6669

Food, Fun, Music - Sedona Pizza - Williams

Abbie's Kitchen

(928) 634-3300

Barking Frog Grille

Crema Cafe

(928) 649-5785

Cucina Rustica

Dahl & DiLuca Ristorante

(928) 282-5219

Grill at Shadowrock - Hilton Sedona (928) 284-4040

GrapesJerome.com

TheHauntedHamburger.com TheHornSaloon.com NicsAZ.com

VivaPanchos.com

PizzeriaBocce.com

RavenCafe.com

SoundBitesGrill.com

CliffCastleCasinoHotel.com

Casual Fare - Cottonwood

Fresh-Homemade - Rimrock 

(928) 282-2900

DocHollidayAZ.com

Pizza - Cottonwood

(928) 592-9220

Che Ah Chi at Enchantment

AsylumRestaurant.com

Italian - Cottonwood

(928) 717-0009

Sound Bites Grill

The Station 66 Italian Bistro

Bistro - Camp Verde

Southwestern - Williams

(928) 202-3597

Storyteller's at Cliff Castle

American Bistro - Jerome

(928) 635-4150

Pizzeria Bocce Raven Cafe

American, with a view - Jerome

(928) 635-4797

Cowboy Club

TheStation66.com

TheTavernGrille.com

VintagesFresh.com (928) 204-2000 (928) 282-4200

(928) 284-3010

Elote Cafe

(928) 203-0105

Manzanita Inn

(928) 634-8851

Harry's Hideaway

(928) 639-2222

Heartline Cafe

(928) 282-0785

Reds at Sedona Rouge

(928) 203-4111

Relic's

(928) 282-5670

The Brass Tack

(928) 649-1555

Up the Creek Grill

(928) 634-9954

Old Town Red Rooster Café Schoolhouse Restaurant

(928) 649-8100 (928) 634-0700

René at Tlaquepaque Seed

(928) 282-9225 (928) 649-8100

A comprehensive list of dining in the area is available on our website.

AZ WINE LIFESTYLE - FALL 2013

AZWINELIFESTYLE.COM

VERDE VALLEY WINE TRAIL & Beyond Where to stay in Northern Arizona. Here's a select list of B&Bs, RV resorts, hotels and high end resorts. Also check out Cottonwood Chamber of Commerce at CottonwoodChamberAZ.org for additional ideas. Cliff Castle Casino Hotel

(800) 524-6343

Camp Verde

CliffCastleCasino.net

Jerome Grand Hotel

(888) 817-6788

Jerome

JeromeGrandHotel.com

Prescott Spring Hill Suites

(928) 776-0998

Prescott

Marriott.com/prcsh

Prescott Residence Inn

(928) 775-2232

Prescott

Marriott.com/prcri

The Tavern Hotel

(928) 639-1669

Old Town Cottonwood

TheTavernHotel.com

Whispering Pines B&B

(928) 443-1429

Just outside Prescott

WhisperingPinesBB-AZ.com

 Adobe Grand Villas

AdobeGrandVillas.com

Adobe Hacienda B&B Inn

Adobe-Hacienda.com

Adobe Village Graham Inn

AdobeVillageGrahamInn.com

Hilton Sedona Resort & Spa Hyatt Piñon Pointe Resort

HiltonSedona.com HyattPinonPointe.Hyatt.com

The Inn on Oak Creek

InnOnOakCreek.com

Amara Resort and Spa

AmaraSedona.com

Junipine Resort

Junipine.com

Baby Quail Inn

BabyQuailInn.com

L'Auberge de Sedona

LAuberge.com

Canyon Villa Inn of Sedona

CanyonVilla.com

Las Posadas of Sedona

Casa Sedona B&B Inn

CasaSedona.com

Lo Lo Mai Springs

Cottonwood Hotel

CottonwoodHotel.com

Cozy Cactus B&B

CozyCactus.com

Enchantment Resort

EnchantmentResort.com

Flying Eagle Country B&B

FlyingEagleCountry.com

Garland’s Oak Creek Lodge

GarlandsLodge.com

LasPosadasOfSedona.com LoLoMai.com

Los Abrigados

DiamondResorts.com

Mii Amo Spa at Enchantment Red Agave Resort

MiiAmo.com RedAgaveResort.com

Sedona Rouge Hotel & Spa

SedonaRouge.com

Sycamore Springs Guest Houses

SSGuestHouse.com

A comprehensive list of lodging is available on our website.

hat else is there to do... The Verde Valley is full of fun things to do from kayaking down the Verde River to flying in a

helicopter over the red rocks of Sedona! Here are a few of our favorite things to do when visiting Northern Arizona's wine country. Find out more at AZWineLifestyle.com... click on "Tour Wine Country - Things to Do." •

Sedona Adventure Tours

•

Out of Africa

•

Made In Arizona

•

Rendezvous in Old Town

“Water to Wine Tour” & Assorted Wine Tours (928) 204-6440 | SedonaAdventureTours.com AZ Wine & AZ Products in Uptown Sedona (928) 282-0707

An exciting and new view of wildlife (928) 567-2840 | OutOfAfricaPark.com

Where the locals go... live music, local beer & wine (928) 634-3777 | RIOTCottonwood.com

•

Sedona Olive Oil

•

Verde Canyon Railroad

•

The Horn Saloon

•

Sedona New Day Spa

Gourmet olive oil and balsamic tasting (928) 282-1887 Craft brews & fine wine (928) 567-7229 | TheHornSaloon.com

AZ WINE LIFESTYLE - FALL 2013

•

Wine 101 along the rails! (877) 800-7325 | VerdeCanyonRR.com Pamper Yourself (928) 282-7502 | SedonaNewDaySpa.com

Cliff Castle Casino

Win big! (800) 381-SLOT | CliffCastleCasinoHotel.com

WEEKLY LIVE MUSIC

Every weekend check out their schedules online... Pillsbury Wine Company, Arizona Stronghold, Granite Creek Vineyards, Page Springs Cellars and Burning Tree Cellars

AZWINELIFESTYLE.COM

Verde Valley Wine Country Photos

Instagrams at Alcantara Vineyards Up: photo shoot with Chef Gabe down: bottling new releases

PHOTOS BY RHONNI MOFFITT

Javelina Leap's Pig Roast Luke, Cynthia and Rod

Verde Valley Wine Symposium Dr. Gordon Dutt, Tom Pitts and Bob Webb

iNSTAGRAMS FROM A verde valley bachelorette party weekend getaway with friends

V E R d E

C A n y o n

R A i L R o A d

We Prove the Real Estate Adage: Location is Everything • The gentle swaying cars and clickety-clack of iron wheels on rails are hypnotic as fresh air brushes your face as you make your way onto an open-air car. • riding the waves of whipped cream on a fruit smoothie while you watch ancient ruins and red rock pinnacles float past panoramic windows arrests all of your senses. • enjoy our private-label wines and select tequilas without a passport. • You age quickly; we travel slowly. You do the math. …and it’s all possible because you’re on our train.

Further Down the Tracks • last Starlight Tours, Tequila Sunset Ltd and Grape Train Escapes on September 7 and 21

R e s e R vat i o n s

• The grandest beer bash of them all, Ales on Rails, every Thursday through Sunday in october

877-800-7325

• Haunted Halloween Express on Thursday, october 31 featuring plenty of treats without tricks • old-fashioned family Christmas aboard the Santa Claus Express every Wednesday, Saturday and Sunday in december

It’s not the Destination, It’s the Journey!

verdecanyonrr.com Clarkdale, arizona 2 hours north of Phoenix 25 minutes from Sedona

SONOITA/ELGIN WINE COUNTRY & Beyond Flying Leap Vineyards Flying Leap Vineyards is Arizona’s newest domestic winery. With developed acreage in both the Sonoita AVA and Cochise County, Flying Leap offers a diverse portfolio of ultra premium, carefully crafted wines from tasting rooms at its estate vineyard on Elgin Road along the Sonoita Wine Trail and in historic downtown Willcox. Flying Leap’s 2011 vintage was handcrafted by Kent Callaghan of Callaghan Vineyards, one of Arizona’s most experienced and respected winemakers. Come experience the scenic beauty of southern Arizona wine country—fun and informative vineyard tours shown by appointment —call (520) 954-2935 or visit the website FlyingLeapVineyards.com.

Charron Vineyards Charron Vineyards is a small, family-owned winery producing handcrafted Arizona wines, located less than 30 minutes from downtown Tucson. Established in 1995 Charron Vineyards produces many distinctive wines including their award winning White Merlot. At 4,200 feet and surrounded by mountains, the grapes enjoy a cooler climate and fresh mountain air which helps make their award-winning wines. Visit one of the oldest wineries in the state where you can sample an array of award-winning wines in the glass-enclosed tasting room or on the wine deck surrounded by mature vineyards and breathtaking mountain views. The tasting room is open Friday, Saturday and Sunday, 10 a.m. to 6 p.m. Dogs welcome. Please visit the website for more information. CharronVineyards.com

Village of Elgin Winery The Village of Elgin Winery emphasizes terroir. They stomp the grapes, use natural yeasts, hand craft and use only new wood casks. The winery accents small-lot red, white and rosé wines ranging from single varietals such as Sauvignon Blanc, Cabernet Sauvignon and Sangiovese to traditional blended delights. Each wine is handcrafted by the winemakers/ owners Gary and Kathy Reeves. The Village of Elgin Winery is home to the WORLD renowned Tombstone Red which has spawned three other wines including a seven-year-old Cabernet Sauvignon named Tombstone Gunslinger and two whites, Tombstone Rain and Tombstone Showdown. Their Dry Rosé was the Rosé category Best of Class at the Governor’s Choice. Please visit them at ElginWines.com.

AZ WINE LIFESTYLE - FALL 2013

Sonoita Vineyards Dr. Gordon Dutt, owner and founder of Sonoita Vineyards, is a retired soil scientist from the University of Arizona. As part of a research project back in 1973, he established an experimental vineyard on the red, acidic clay of the Babacomari Ranch in southern Arizona. The success of that vineyard and the quality of the wines from those grapes led to the planting of a commercial vineyard in 1979, the first in the Sonoita/Elgin area. Sonoita Vineyards’ winery opened in 1983 with a first-vintage production of 300 gallons. Today, Dr. Dutt's granddaughter Lori is following in his footsteps and serves as the winemaker. They produce nearly 4,000 cases (9,500 gallons) per year from 10 different grape varieties including Colombard, Sauvignon Blanc, Pinot Noir, Syrah, Merlot and Cabernet Sauvignon. Over 90 percent of this production is sold through their beautiful and spacious tasting room. Enjoy their gift shop and special events facility with picturesque views of hillside vineyards, rolling grasslands and scenic mountain ranges. This facility is open daily (except major holidays) from 10 a.m. to 4 p.m. Visit SonoitaVineyards.com for more info.

Arizona Hops and Vines Arizona Hops and Vines, Sonoita's hippest winery, is conveniently located right on Highway 82, just a mile east of the intersection of Highways 82 and 83. It's a small family winery that is awesome. The vineyard is the perfect setting to enjoy a glass of wine while relaxing on the beautiful patio overlooking the vines. Sisters Shannon and Megan and their business partner Summer have worked hard to create a fun atmosphere for the whole family. Taste their passion in their craft wines, and ask about the hops. This is a must-see, find out what all the buzz is about! Find out more on Facebook or on their website at AZHopsAndVines.com.

Four Monkey Wines Four Monkey Wines produces quality wines at reasonable prices; the four wines retail for under $11/bottle. The winery produced the Playful Monkey, a Cabernet Sauvignon and a 2007 Governor's Choice Wine Competition Silver Medal Winner. The other three wines are the Sinful Monkey, the Naughty Monkey and the Cheeky Monkey—encompassing two reds and two whites, all representing individual personalities. For tastings visit the Village of Elgin Winery. Learn more at FourMonkeyWines.com. AZWINELIFESTYLE.COM

SONOITA/ELGIN WINE COUNTRY & Beyond Lightning Ridge Cellars

Rancho Rossa Vineyards

After their first trip to Tuscany, Ron and Ann Roncone decided the wine they’d make would be based on their Italian heritage. Lightning Ridge Cellars, a small family winery, was established in 2005. It represents years of personal endeavor from the ground up. The Old World style of wines they make are simply the wines they enjoy most. Their estate wines are proudly made from classic Italian varietals: Sangiovese, Nebbiolo, Montepulciano, Primitivo, Malvasia and Muscat Canelli. Located at 5,100-foot elevation, their vineyard enjoys long warm summers and cool nights to provide the perfect combination for rich, full-bodied wines. They welcome you to their Tuscan-themed winery and tasting room. LightningRidgeCellars.com

Rancho Rossa Vineyards is one of the largest family-owned wineries in the Sonoita area. They specialize in Ultra-Premium varietal bottlings from their 22 acres of estate plantings, using only 100 percent estategrown fruit in their wines, the only winery in the area to do so. Their first vines were planted in 2002 and their second vineyard was planted in 2003. Rancho Rossa donates $0.10 to the American Cancer Society for every bottle of wine sold. Please visit the website at RanchoRossa.com to learn more.

Wilhelm Family Vineyards In 2003, Kevin and Karyl Wilhelm bought 20 beautiful acres of rolling Sonoita-Elgin wine-growing land to begin their winemaking dream. Today Wilhelm Family Vineyards is planted with seven different varietals, including Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, Petite Verdot, Tempranillo and Albariño. Other Spanish and Rhone varietals are currently being explored. Along with their wines, the Wilhelm’s 6,000 sq. ft. winery is available for custom crush processing operations, barrel storage and small individual-lot winemaking. Karyl, their resident winemaker, has completed studies at U.C. Davis in the Winemaking Certification program. She prefers time-honored winemaking styles with patient guidance to nature’s best. Please visit WilhelmFamilyVineyards.com for the most current information about tasting hours, wine selection, and winery facility availability. Make sure you add Wilhelm Family Vineyards to your wine tour list. Come meet the family, sample their wines and perhaps even try your harvesting and winemaking skills at their facility.

Dos Cabezas WineWorks Dos Cabezas WineWorks has been producing wines in Arizona since 1995. Their award-winning wines have even been served at the White House. The winery was originally located on 80 acres near Willcox. Just after the harvest of 2006, winemaker Todd Bostock purchased the winery with the help of his wife Kelly and his parents Frank and Paula. The winery was moved to Sonoita, close to the vineyard the family planted in Elgin in 2003: Pronghorn Vineyards. They have since opened a tasting room at the winery and look forward to seeing you there soon! Visit them at DosCabezasWinery.com.

AZ WINE LIFESTYLE - FALL 2013

Callaghan Vineyards Located in the rolling oak-dotted hills of southeastern Arizona, at an elevation of 4,800 feet, Callaghan Vineyards produces rich, complex red and white wines from its 25-acre vineyard. Mediterranean and Spanish varietals—Petit Verdot, Petite Sirah, Tempranillo, Mourvedre and Grenache—are the basic building blocks for their red blends, while Viognier and Riesling are blended for the estate wine. They soon will also include Marsanne, Roussane and Malvasia Bianca. From their first vintage in 1991, their wines have received many accolades from the most respected wine writers/publications in the world. Please visit them at CallaghanVineyards.com.

Kief-Joshua Vineyards Kief-Joshua Vineyards is a small family business on 20 acres in beautiful Elgin. The first planting was in 2003 and currently they have about 10 acres under vine, consisting of eight different varieties: Tempranillo, Mourvedre, Petit Verdot, Cabernet Franc, Zinfandel, Riesling, Semillon and Viognier. The winemaker, Kief Manning, pursued viticulture studies in Australia, where he earned both a graduate and undergraduate degree in Viticulture and Enology. He practices traditional winemaking methods of minimal interference, open fermentation and barrel aging. He has also been practicing biodynamic growing procedures in the vineyard since 2006. Kief-Joshua Vineyards is a winery defined by family, passion and enthusiasm, with a commitment to winemaking that exceeds expectations. KJ-Vineyards.com. AZWINELIFESTYLE.COM

SONOITA/ELGIN WINE COUNTRY & Beyond Silver Strike Winery “Our dream of having a vineyard and making wine started back in the 90s in Northern California. We thought what a joy it would be to have a vineyard and a winery! On a cheese tour in Northern California, we met a winemaker from the Russian River who encouraged us. After talking to him, our dream was confirmed. We were inspired to say the least!” After helping in California, Florida and Texas vineyards, Jann and Hank Bengel, found that their dream was becoming a reality. In 2006, they found the Cochise County area and knew that was the area for them. It took a while, five years. Now they are having the time of their lives making their own wines and having the pleasure of serving all those who visit their tasting room in historic Tombstone on Allen Street. SilverStrikeWinery.com

Tombstone Wine Works Tombstone Wine Works, traditional wine making in the Old West’s Most Famous Town! Wines are aged a minimum of five years before being released to bring balance and harmony to the palate. With 10 wines to choose from, five dry and five on the sweeter side, there will be something for everyone. Their wines are aged in both wood and stainless, helping to develop the unique character of each wine. Come experience pure Arizona in the Town Too Tough to Die! 15 North Fourth Street, right next to Schieffelin Hall off Freemont. Biker and kid friendly. TombstoneWineWorks.com

Served at three White House dinners

...

Multiple 90+ scores from Robert Parker/The Wine Advocate

Tasting Room Hours

“As I have said so many times in the past, this is one of the most interesting wineries in America” Robert Parker

Thursday - Sunday from 11am to 4pm 336 Elgin Road Elgin, Arizona 85611

“This pioneer symbolizes the spirit of the wines of the New World” Le Monde (Paris)

520.455.5322

callaghanvineyards.com

...

Join Our Wine Club!

callaghanvineyards.com/products/wine-club/

SONOITA/ELGIN WINE COUNTRY & Beyond To Tu c

To S o

5 mi 5 km

Santa Rita Foothills Detail

noit

To Tucson

Sonoita AVA Wineries Detail What’s an AVA? AVA = American Viticulture Area An AVA is a designated wine grape growing region in the United States distinguishable by geographic features, with boundaries defined by the TTB. Currently Sonoita is Arizona’s only AVA, in the Sonoita basin surrounded by the Huachuca Mountains, the Santa Rita Mountains and the Whetstone Mountains.

AZ WINE LIFESTYLE - FALL 2013

AZWINELIFESTYLE.COM

1 Charron Vineyards 18585 South Sonoita Hwy - Vail (520) 762-8585 charronvineyards.com Fri–Sun: 10-6

6 Callaghan Vineyards 336 Elgin Road - Elgin (520) 455-5322 callaghanvineyards.com Thurs–Sun: 11-4

11 Lightning Ridge Cellars 2368 Hwy 83 - Elgin (520) 455-5383 lightningridgecellars.com Fri-Sun: 11-4

2 Dos Cabezas WineWorks 3248 Hwy 82 - Sonoita (520) 455-5141 doscabezaswinery.com Thurs–Sun: 10:30-4:30

7 Flying Leap Vineyards 342 Elgin Road - Elgin (520) 954-2935 flyingleapvineyards.com Wed-Sun: 11-4 Mon-Tues: By Appointment

12 Tombstone Wine Works 15 N 4th Street – Tombstone (520) 261-1674 tombstonewinery.com Daily: 12-6

3 AZ Hops and Vines 3450 Hwy 82 - Sonoita (520) 955-4249 azhopsandvines.com Thurs: 11-4 Fri-Sun: 10-6

13 Silver Strike Winery 334 E Allen Street – Tombstone (520) 678-8200 silverstrikewinery.com Daily: 12-6

8 Kief-Joshua Vineyards 370 Elgin Road - Elgin (520) 455-5582 kiefjoshuavineyards.com Daily: 11-5

4 Wilhelm Family Vineyards 21 Mountain Ranch Drive - Elgin (520) 455-9291 wilhelmfamilyvineyards.com Sept–Fri-Sun: 11-5 Oct/Nov–Daily: 11-5

9 The Village of Elgin/Four Monkey 471 Elgin Road – Elgin (520) 455-9309 elginwines.com Daily: 11-5

14 Flying Leap Vineyards 67 N Main Street – Bisbee flyingleapvineyards.com Opening this fall

Subway St reet

To mb sto . ne Ca nyon Rd

80 80

Str

EA eet

llen

th S N5

th S

EF rem

St 500 ft 200 m

Main Stre et

Commerce Street

o nt

3 rd

ck Ave

hn u

fo r

S Charls to n H w y

t Ok Stree

Bisbee Detail

Brew ery Ave

Tou g

Saf

10 Sonoita Vineyards 290 Elgin Canelo Road - Elgin (520) 455-5893 sonoitavineyards.com Daily: 10-4

5 Rancho Rossa Vineyards 32 Cattle Ranch Lane - Elgin (520) 455-0700 ranchorossa.com Fri–Sun: 10:30-3:30

Tombstone Detail

M ain St re et

Na co Rd

200 ft 50 m

AZWINELIFESTYLE.COM

AZ WINE LIFESTYLE - FALL 2013

SONOITA/ELGIN WINE COUNTRY & Beyond

here to stay . . . When traveling to wine country it’s a great

idea to make a weekend of it and have time to enjoy the area you are visiting. Here are some great places to stay while visiting your favorite wineries in Sonoita.

Sonoita/Elgin La Hacienda de Sonoita . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5308 HaciendaSonoita.com

Sonoita Inn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5935

here to eat... You’ll find everything from pizza-

to-go to fine dining. Here are a few choices. Keep in mind that only a few of the wineries serve food - so plan ahead, bring some sandwiches and have a picnic! •

Overland Trout . . . . . . . . . . . . . . . . . . . . (520) 455-9316

•

Cose Buone . . . . . . . . . . . . . . . . . . . . . . (520) 394-0010

•

Ranch House Restaurant . . . . . . . . . . . . (520) 455-5371

•

SonoitaInn.com

•

Canelo Stone Cottage . . . . . . . . . . . . . . . . . . . . . . . . . (303) 384-0471

•



VRBO.com/90775

Casita Dole Che . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-0416 CasitaDoleChe.com

Crown C Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5739 CrownCRanch.com

Whisper’s Ranch Bed & Breakfast . . . . . . . . . . . . . . . (520) 455-9246 WhispersRanch.com

Xanadu Ranch Getaway Guest Ranch . . . . . . . . . . . . . . (520) 455-0050 XanaduRanchGetaway.com

Patagonia Roadrunner Retreat . . . . . . . . . . . . . . . . . . . . . . . . . . . . (360) 455-0220 RoadrunnerRetreat.zoomshare.com

• • • •

The Steakout Restaurant & Saloon . . . (520) 455-5205  Gathering Grounds . . . . . . . . . . . . . . . . (520) 394-2009 The Café . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5044 Tia Nita's Cantina . . . . . . . . . . . . . . . . . (520) 308-2289 Velvet Elvis Pizza . . . . . . . . . . . . . . . . . . (520) 394-2102 Wagon Wheel Restaurant & Saloon . . . (520) 394-2433 Wild Horse . . . . . . . . . . . . . . . . . . . . . . (520) 394-2344

hat else is there to do... Sonoita is an area with

a lot of charm. Horse ranches cover the countryside as well as Alpaca farms. Patagonia has a distinctive character and is a great town to visit. Here are a couple of fun things to do when visiting the area...

Spirit Tree Inn Bed & Breakfast . . . . . . . . . . . . . . . . . . (866) 394-0121

Square Top Alpacas - (520) 455-4600





SpiritTreeInn.com

Casita Frontera Guest Cottage . . . . . . . . . . . . . . . . . . (520) 604-6762 LaFronteraAZ.com/id60.html

Circle Z Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2525 CircleZ.com

Dos Palmas Vacation Home . . . . . . . . . . . . . . . . . . . . (866) 394-0056 DosPalmasAZ.com

The Duquesne House Bed & Breakfast . . . . . . . . . . . . (520) 394-2732 TheDuquesneHouse.com

Red Mountain Guest House . . . . . . . . . . . . . . . . . . . . (520) 394-2514 RedMtnCottage.com

Stage Stop Inn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2211

Meet an alpaca! SquareTopRanch.com

Sonoita Limo - (520) 954-5314

Have someone else do the driving! SonoitaLimo.com 

Skye Island Olive & Grapes - (520) 455-4627 Taste gourmet olive oils & balsamic vinegars. SkyeIslandOliveAndGrapes.com Or visit the artist's community of Tubac, about an hour's drive from Patagonia

StageStopHotelPatagonia.com

Santa Cruz County Tubac Golf Resort & Spa . . . . . . . . . . . . . . . . . . . . . . . (520) 398-2211 TubacGolfResort.com

A Room With A View . . . . . . . . . . . . . . . . . . . . . . . . (520) 397-9297 PatagoniaView.com

Hacienda Corona . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 287-6503 HaciendaCorona.com

AZ WINE LIFESTYLE - FALL 2013

AZWINELIFESTYLE.COM

Hold Your Horses! Grand Opening September 2013 Sonoita, Arizona

Chef Greg LaPrad reveals the bounty of high elevation hills in the Baja Arizona region, sourcing from rivers, grasslands, blue skies and vineyards.

OverlandTrout.com | Sonoita, Arizona | (520) 455-9316

Sonoita/Elgin Wine Country Photos

charron vineyards looking good!

dog days at az hops & vines

INSTAGRAM PHOTOS BY RHONNI MOFFITT

summer concerts at kief-joshua

Fourth of July Pig Roast with Overland Trout and Dos Cabezas wineworks photos by MichellJonasPhotography.com

sunset over wilhelm family vineyards 58

AZ WINE LIFESTYLE - FALL 2013

AZWINELIFESTYLE.COM

AZ WINE LIFESTYLE - FALL 2013

WILLCOX WINE COUNTRY & Beyond Golden Rule Vineyards Nestled near the northern tip of the Dragoon Mountains, Golden Rule Vineyards enjoys an exciting blend of quartz and limestone soils and excellent water resources in combination with a high desert climate that provides intense sunlight, warm days, cool evenings and nearly constant air flows. Owners Jim and Ruth Graham and vineyard manager Don Sobey are proud of their young wines and enjoy sharing them with friends. "We believe our abundantly flavored wines represent our distinct terroir and our passion for excellence both in the growing of our fruit and the making of our wines." Varietals currently in production include Zinfandel, Sangiovese and Shiraz. They eagerly anticipate future wines produced from their developing vineyard blocks that include Cabernet Sauvignon, Petite Sirah, Grenache, Mourvedre, Petit Verdot and Cabernet Franc. Visit their website at GoldenRuleVineyards.com to learn more about the wines and vineyard operation.

Lawrence Dunham Vineyards

PHOTO BY MICHELLJONASPHOTOGRAPHY.COM

They create hand-crafted wines that reflect the unique characteristics of southeastern Arizona. Their philosophy of winemaking is to select the perfect varietals and let nature do its magic with as little intervention as possible, letting the fruit speak for itself. Rhone varietals flourish in the volcanic soils of the 5,000-foot elevation estate in the Chiricahua Mountain foothills. "Add clean air, pure water, mountain breezes and four seasons and we have the key ingredients that make up our outstanding terroir." Visit this magical place and experience the unique wines of the Lawrence Dunham Vineyards. Go to LawrenceDunhamVineyards.com or call (602) 320-1485 to join the Chiricahua Circle or wine club, purchase their wines, arrange for a visit or attend an upcoming event. Wine tasting by appointment only.

Keeling Schaefer Vineyards At 5,000 feet above sea level, the summer climate of warm, sunny days and cool, high desert nights combine with the unique rhyolite volcanic soils to create wine with special characteristics. They produce estate grown and bottled wine on 21 acres of vineyards located on Rock Creek on the western slope of the Chiricahua Mountains in far southeastern Arizona. They live on the estate, a little wine ranch on the side of the mountain, a quiet place far from the city, where one’s life plays out along with the wine season. The winery and vineyard are not open to the public, however, they do accept visitors by appointment. Visit their tasting room in Historic Downtown Willcox. They are open Thursday through Sunday 11 a.m. to 5 p.m. (520) 824-2500 or KeelingSchaeferVineyards.com.

Cimarron In the shadow of the Chiricahua Mountains at 4,300 feet, lies the fertile Kansas Settlement farmland. Oregon Pinot Noir pioneer Dick Erath chose this unique site to plant his Cimarron Vineyard. Planting traditional grapes alongside unique varietals, Erath plans to create wines to please the most discerning palate while retaining Arizona’s unique terroir. His wines are available through the tasting room at Dos Cabezas WineWorks in Sonoita and select Arizona wine stores and restaurants.

Pillsbury Wine Company

AZ WINE LIFESTYLE - FALL 2013

AZWINELIFESTYLE.COM

Carlson Creek Carlson Creek Vineyard is dedicated to the production of fine wine from Arizona. Carlson Creek is a family owned and operated vineyard. Although a young company, they are filled with a passion for the grapevine. The vineyard’s elevation provides a perfect climate for growing wine grapes. Visit Carlson Creek Vineyard and discover this great new vineyard and stop by their Willcox tasting room located near Historic Railroad Park. Learn more by checking out the website at CarlsonCreek.com.

Coronado Vineyards In the early morning shadows of the Dos Cabezas Mountains Mark and Jacque Cook planted the first vines at their El Pinito Vineyard in Spring 2005. The vineyard is named for its lone, majestic pine tree, all that remains of what once was a golf course. The vines flourished and Coronado Vineyards is now proud to introduce you to their award-winning wines. Each wine is drafted to be a unique experience. We have sweet table wines, exciting blends, including gold-medal sparkling wine Dolce Veritas, plus fine varietals including Syrah, Cabernet Sauvignon and Riesling. El Pinito vineyard and their Tapas Lounge, which offers the perfect setting to enjoy wine and appetizers with a few friends, or hold a large private event or wedding. Coronado Vineyards and their warm inviting staff can ensure that your special event will be one to remember. Come experience all that Coronado Vineyards has to offer. An adventure in wine tasting awaits you. CoronadoVineyards.com

AZWINELIFESTYLE.COM

Pillsbury Wine Company Sam Pillsbury, noted filmmaker, first planted vines on the Willcox Bench in 2000 when he was a partner in Dos Cabezas with Al Buhl. Since then he started his personal dream project in 2006 with 100 acres of prime desert vineyard land near his original vineyard in Kansas Settlement. Sam’s dream was to celebrate the local terroir... an Arizona Chateauneuf, a sustainable Rhone vineyard producing premium quality hand-made 100 percent Arizona boutique wines. In the future, the plans are to create an architecturally stunning wine village with 27 dwellings, including a winery, spa and restaurant serving food organically grown on the land. What was once bare land is now a showpiece 100 percent Sonoita-soil vineyard. This summer marks the opening of Pillsbury Wine Company SOUTH—their tasting room on their vineyard estate. Their wines have won stellar reviews and are in some of the best restaurants and resorts in the state. Pillsbury Wine Company NORTH is open in Old Town Cottonwood, a place where you can taste Sam’s wines, view stunning art and visit with other Arizona wine lovers. Learn more at PillsburyWine.com.

Sand-Reckoner Located on the Willcox Bench at 4,300 feet in elevation, Rob and Sarah Hammelman tend to Sand-Reckoner Vineyards. The vines, grown on rocky, sandy loam soil, contend with the elements to fully express Arizona's rugged high desert. Rob's winemaking endeavors have taken him to Australia and France, and his wines represent a synergy between New and Old World winemaking. Wines produced by this new venture include Malvasia Bianca, a rosé based on Nebbiolo, and reds from Sangiovese, Syrah and Zinfandel. Tastings are offered at their Willcox winery location by appointment. Sand-Reckoner.com.

AZ WINE LIFESTYLE - FALL 2013

WILLCOX WINE COUNTRY & Beyond

here to eat... • •

• •

Tapas & Wine Lounge.................................. (520) 384-2993 At Coronado Vineyards—overlooking the vines Serving during Coronado's Tasting Room hours Sunglow Ranch Cafe.................................... (520) 824-3334 Delicious and healthy serving natural, organic & local foods. Reservations required  Big Tex BBQ......................................................(520) 384-4423 Some of the B&Bs also serve dinner if requested.

•

Apple Annie’s Orchards & Country Store | AppleAnnies.com

•

View local fine art at TRUST the gallery | WillcoxTrust.com

•

Visit Chiricahua National Monument | NPS.gov/chir/

•

Amerind Foundation Museum | Amerind.org

• • •

Kartchner Caverns State Park | (520) 586-2283

Hike Cochise Stronghold | CochiseStronghold.com

Tour the Rex Allen Museum | RexAllenMuseum.org

here to stay... Willcox has some

great B&Bs and guest ranches. If you enjoy meeting some great people and staying in a beautiful environment—you’ll love it! •

Sunglow Guest Ranch (520) 824-3334 SunglowRanch.com 

•

Cochise Stronghold B&B CochiseStrongholdBB.com

•

hat else is there to do...



• • • • •

Dos Cabezas Spirit & Nature Retreat B&B DosCabezasRetreat.com Down By The River Bed & Breakfast DownByTheRiverBandB.com (St. David) Dreamcatcher Bed & Breakfast DreamCatcherBandB.com

Muleshoe Ranch @ Nature Conservancy (520) 212-4295 Strawbale Manor Bed & Breakfast BBOnline.com/AZ/Strawbale Triangle T Guest Ranch TriangleTGuestRanch.com

Passion Cellars at Salvatore Vineyards “Your work is to discover your work and then with all your heart to give yourself to it.” - Buddha Wine is our passion! We fell in love with the culture of wine during our extensive travels to various wine regions around the world. Upon returning to Arizona we fortunately stumbled across an issue of Arizona Vines & Wines Magazine. We were surprised to learn of the thriving wine industry growing in our own state. Motivated by our love of wine and excited to be a part of it, our family purchased land on the Willcox Bench with the dream of having our own vineyard. Visit our new tasting room in Willcox or our Jerome location. We are a small family business that seeks to pursue our love of wines and share it with you. PassionCellars.com

Flying Leap Vineyards Flying Leap Vineyards is Arizona’s newest domestic winery. With developed acreage in both the Sonoita AVA and Cochise County, Flying Leap offers a diverse portfolio of ultra premium, carefully crafted wines from tasting rooms at its estate vineyard on Elgin Road along the Sonoita Wine Trail, its tasting room in historic downtown Willcox and opening this fall is Bisbee. Flying Leap’s 2011 vintage was handcrafted by Kent Callaghan of Callaghan Vineyards, one of Arizona’s most experienced and respected winemakers. Come experience the scenic beauty of southern Arizona wine country – fun and informative vineyard tours shown by appointment—call (520) 954-2935 or visit the website FlyingLeapVineyards.com.

AZ WINE LIFESTYLE - FALL 2013

Zarpara Vineyard Enjoy outstanding wine among the vines at Zarpara Vineyard. The vineyard and tasting room are nestled beneath the Dos Cabezas Mountains on the Willcox Bench—a premier wine growing region, just a few minutes south of historic downtown Willcox. Bring along a tasty picnic to enjoy on the outdoor terrace and experience breathtaking views of the mountains while you sample exceptional, hand-crafted wines. Slow down, stroll through the vineyard, and savor the scenery of this broad valley and its sky islands. See the website at Zarpara.com for opening hours and directions. AZWINELIFESTYLE.COM

CMY

6 Coronado Vineyards 2909 E. Country Club Drive (520) 384-2993 coronadovineyards.com Mon-Sat: 9:30-5:30 Sun: 10-4

10 Lawrence Dunham Vineyards 13922 S. Kuykendall Cutoff Road (602) 320-1485 lawrencedunhamvineyards.com By Appointment Only

9 Keeling Schaefer Vineyards 10277 E. Rock Creek Lane (520) 824-2500 keelingschaefervineyards.com Wine Club Events Only

8 Pillsbury Wine Company SOUTH 6450 S. Bennett Place (520) 384-3964 pillsburywine.com Thurs-Sun: 11-5 Mon-Wed: By Appointment

Fort Grant R

Kansas Settlement Road to Arzberger Road East to Lucky Lane, follow signs

7 Zarpara Vineyard 6777 S. Zarpara Lane (602) 885-8903 zarpara.com Fri-Sun: 11-5 Mon-Thurs: By Appointment

From I-10 exit 344 Follow signs to Tasting Room

WILLCOX WINE COUNTRY & beyond... Beyond Willcox Wine Country and For Downtown Willcox Tasting Rooms From I-10 take exit 340 Right on Rex Allen Drive Right on N. Haskell Ave. Left on E. Maley St. (Hwy 186) 1 Sand-Reckoner 130 S. Haskell Avenue (303) 931-8472 sand-reckoner.com By Appointment Only 2 Flying Leap Vineyards 100 N. Railroad Avenue (520) 954-2935 flyingleapvineyards.com Thurs–Sun: 11-5 3 Keeling Schaefer Tasting Room 154 N. Railroad Avenue (520) 766-0600 keelingschaefervineyards.com Thurs–Sun: 11-5 4 Carlson Creek Tasting Room 115 Railview Avenue (520) 766-3000 carlsoncreek.com Daily: 11-5 5 Passion Cellars at Salvatore Vineyards 3052 N. Fort Grant Road (602) 750-7771 passioncellars.com Sat-Sun: 10-5

AZWINELIFESTYLE.COM

AZ WINE LIFESTYLE - FALL 2013

CARLSON CREEK INSTAGRAM: “V INES ARE GROW LIKE CRAZY IN T ING HAT GOOD RED ARIZONA SOIL.”

RAM: “CRUISIN' G A ST IN R E N O CK E SAND-R N... SYRAH” THROUGH VERAISO

M VINEYARDS A H N U D CE N E R W LA NGLOW RANCH SU T A R E N IN D R E WINEMAK

FROM FACEBOOK: “COR ONADO VINEYARDS’ NEW SIGNATORE WINES HAVE BEEN RELEASED !”

PHOTOS - UPPER LEFT: CARLSON CREEK / UPPER RIGHT: RHONNI MOFFITT / LOWER RIGHT: CORONADO VINEYARDS / LOWER LEFT: SAND-RECKONER / BOTTOM: MICHELLJONASPHOTOGRAHPY.COM

Willcox Wine Country Pictures

Cochise County, AZ

Subscribe TODAY!

$19.95

AZWineLifestyle.com/subscribe

Never miss an issue of AZ Wine Lifestyle

ONGOING EVENTS Javelina Leap Vineyards - Fridays & Saturdays: 11am-3pm "From Berry to Bottle" Educational Winery Tours - JavelinaLeapWinery.com Granite Creek Vineyards - Saturdays: Noon-5pm "Saturday Music & Picnic Series" - GraniteCreekVineyards.com

LIVE MUSIC IN THE TASTING ROOMS

SEPTEMBER EVENTS • • • • • • • • • • • • • • • • • • • • • • • • •

Friday Nights: Arizona Stronghold - Page Springs Cellars - Burning Tree Cellars Saturday Nights: Pillsbury Wine Co. NORTH - Page Springs Cellars - Burning Tree Cellars Sunday Nights: Page Springs Cellars

8/31 & 9/1 11am - 5pm 8/31 & 9/1 9/1 1pm - 5pm 9/4 6pm 9/4 6:30pm 9/7 & 9/8 various 9/7 5:30pm 9/7 11am - 5pm 9/7 1pm - 6pm 9/7 1pm - 6pm 9/10 6pm - 8pm 9/11 5pm 9/11 7pm - 8pm 9/12 7pm 9/15 1pm - 5pm 9/20 6pm - 9pm 9/21 8am 9/21 5:30pm 9/25 5pm 9/27 6pm - 8:30pm 9/27 & 28 11am - 5pm 9/28 5:30pm - 9:30pm 9/28 6pm - 10pm 9/28 6pm 9/28 & 29 11am - 4pm

Granite Creek Vineyards Labor Day Harvest Festival GraniteCreekVineyards.com Celebrate Labor Day Weekend with Javelina Leap JavelinaLeapWinery.com Pillsbury Wine Company Harvest Festival at the Vineyard PillsburyWine.com Summer of Brew Series at Windsor Featuring Ballast Point Windsor.com La Bocca Beer Dinner Featuring Left Hand Brewing Company LaBoccaPizzeria.com Tap the Cask at Page Springs Cellars PageSpringsCellars.com Verde Canyon Railroad Grape Train Escape: South African Safari VerdeCanyonRR.com Second Annual Great Crush Festival at Arizona Hops and Vines AZHopsAndVines.com Fourth Annual Brazilian Day Arizona Festival ScottsdaleCenterForThePerformingArts.com Art, Wine & Herbs in Willcox BestFreshFarms.com 2013 Breast of Scottsdale Benefit AIBH.org AZ History Dinner at Cartwright's: Marshall Trimble CartwrightsSonoranRanchHouse.com Arizona Wine Class at Sibley's West SibleysWest.com AZ Biltmore Winemaker Dinner Series: Twomey-Silver Oak Cellars WrightsAtTheBiltmore.com Wine in the Woods TheArb.org 11th Annual Ronald McDonald House Charities Wine Event RMHCTucson.org Great Arizona Grape Stomp 5K: Willcox ArizonaWine.org/grapestomp.html Verde Canyon Railroad Grape Train Escape: Tour of Italy VerdeCanyonRR.com AZ History Dinner at Cartwright's: Bob Boze Bell CartwrightsSonoranRanchHouse.com Salud! An Evening of Tasting and Toasting for Gabriel's Angels Tucson GabrielsAngels.com Fifth Annual Sedona WineFest SedonaWineFest.com "Taste of Talavera" Series: Street Food TalaveraRestaurant.com The 27th Annual Great Tucson Beer Festival AZBeer.com Celebrity Chef Collaboration Fundraiser CelebrityChefCollaboration.com Village of Elgin's 31st Annual Harvesting of the Vine Festival VillageOfElginWinery.com

Photos by MichellJonasPhotography.com

AZ WINE LIFESTYLE - FALL 2013

AZWINELIFESTYLE.COM

AL U N

N A H

Sedona Winefest

SAT & SUN, SEPT 28 ~ 29 • 11 AM ~ 5 PM • SEDONA AIRPORT • VIP PREMIUM TASTING Limited to 500 – $40 Online, $45 at Door

• GENERAL ADMISSION $20 Online, $25 at Door

• JURIED ART EXHIBITION Original Art for Sale

• DELICIOUS FOOD

From Local Restaurants

Bruce Gomez 2013

• FUN MUSIC

By Top Local Musicians

• FINE CIGARS

SAVE $2.00 ONLINE! use promo code WV2013

Go to SedonaWinefest.com for tickets and info

Presented by Sedona Pines Resort

Event Produced by Sedona Fair, Inc. • Sedona Airport – 1225 Airport Terminal Drive, Sedona, AZ 86336

OCTOBER EVENTS • • • • • • • • • • • • • • • • • • • • • • • •

10/3 7pm 10/4 10/4 - 6 10/5 2pm - 10pm 10/5 6pm 10/9 5pm 10/10 11am - 5pm 10/11 6pm 10/11 6pm - 10pm 10/12 8am 10/12 11am - 10pm 10/12 11am - 5pm 10/12 6pm - 9pm 10/18 7pm 10/18 5:30pm 10/18 7pm - 10:30pm 10/19 9am 10/19 6pm - 10pm 10/19 & 20 11am - 5pm 10/23 5pm 10/25 5:30pm - 9:30pm 10/25 6pm - 9pm 10/25 - 27 10am - 6pm 10/30

AZ Biltmore Winemaker Dinner Series: ZD Wines WrightsAtTheBiltmore.com Celebrate Children Tucson with Pillsbury Wine Company PillsburyWine.com Caballero Grill Oktoberfest Benefiting The New Life Center CaballeroGrill.com Page Springs Cellars Harvest Festival PageSpringsCellars.com "Feed the Cure" Kickoff Celebration at Del Frisco's Grille DelFriscosGrille.com AZ History Dinner at Cartwright's: Marshall Trimble CartwrightsSonoranRanchHouse.com First Annual Tombstone Festival of the Vine TombstoneWineWorks.com Salud! An Evening of Tasting and Toasting for Gabriel's Angels Scottsdale GabrielsAngels.com Off the Vine Vintage Wine Auction Benefiting Hospice of the Valley HospiceOfTheValley.com Great Arizona Grape Stomp 5K: Sonoita ArizonaWine.org/grapestomp.html Rhythm & Ribs AZRhythmAndRibs.com Alcantara Vineyards Annual Harvest Festival AlcantaraVineyard.com Rendez-Zoo, An Evening of Conservation and Cuisine RendezZoo.com James Beard Foundation's Best Chefs: Southwest at Taste Phoenix TastePhoenix.com Fourth Annual Art, Wine & Dine to Benefit the Southwest Wine Center YavapaiCollegeFoundation.com Taste of the Town Benefiting Muscular Dystrophy Association TasteOfTheTownAZ.com Great Arizona Grape Stomp 5K: Verde Valley ArizonaWine.org/grapestomp.html TASTE. Chandler Culinary Festival TasteChandler.com Willcox Wine Country Festival WillcoxWineCountry.com AZ History Dinner at Cartwright's: Lance Polingyouma CartwrightsSonoranRanchHouse.com "Taste of Talavera" Series: Rosé TalaveraRestaurant.com World Margarita Championship TucsonOriginals.com Second Annual Waterfront Fine Art & Wine Festival ThunderbirdArtists.com Outstanding in the Field with FnB and Pillsbury Wine OutstandingInTheField.com

NOVEMBER EVENTS • • • • • • • • • • • • • • • •

11/2 8am 11/2 1pm - 5pm 11/2 Noon - 6pm 11/2 & 3 11/2 & 3 10:30am - 4:30pm 11/6 & 13 11/7 7pm 11/8 6:30pm - 10pm 11/9 11am - 5pm 11/9 10am - 4pm 11/9 10am - 4pm 11/9 11/10 1pm - 6pm 11/15 11/16 1pm - 5pm 11/17 11am - 4pm

AZ WINE LIFESTYLE - FALL 2013

Great Arizona Grape Stomp 5K: Fountain Hills ArizonaWine.org/grapestomp.html Cliff Castle Casino: Celebrate the Verde Valley Harvest Festival CliffCastelCasinoHotel.com Sierra Vista Wine Festival by the Sierra Vista Elks Lodge The Colors of Copper Art & Wine Festival VisitCliftonAZ.com Dos Cabezas Cosecha: A Harvest Celebration DosCabezasWineWorks.com Arizona Winemakers Cruise to the Danube AvenuesOfTheWorld.com AZ Biltmore Winemaker Dinner Series: Ruffino WrightsAtTheBiltmore.com Cooks & Corks ScottsdaleLeagueForTheArts.com Walkin' on Main HistoricOldTownCottonwood.com 14th Annual St. Martin's New Release Festival at Sonoita Vineyards SonoitaVineyards.com Local First Fall Festival LocalFirstAZ.com Coronado Vineyards 7th Anniversary CoronadoVineyards.com Urban Wine Walk DowntownPhoenix.com Arizona Winemakers Reception at The Farm AZWineFestivalAtTheFarm.com Fifth Annual AWGA Festival at the Farm AZWineFestivalAtTheFarm.com Busking in the Vines with Chris Jamison at Kief-Joshua Vineyards KJ-Vineyards.com

AZWINELIFESTYLE.COM

2013

ANOTHER TUCSON ORIGINALS

CULINARY EVENT

World Margarita Championship™ Friday October 25th, 6-9pm The Tucson Museum of Art, 140 N. Main Avenue Tickets – $50 advance $60 at the door

A portion of the proceeds will be d0nated to the: www.facebook.com/tucsonculinaryfestival www.tucsonculinaryfestival.com

PSC

Celebrate Arizona Wine Save these dates for AWGAâ&#x20AC;&#x2122;s Signature Events in 2013

Grape Stomp 5k Series Willcox - Sept. 21 Sonoita - Oct. 12 Verde Valley - Oct. 19 Fountain Hills - Nov. 2

Festival at the Farm November 15-16

Purchase the 2013 Arizona Wine Travel Card and explore the best of what Arizonaâ&#x20AC;&#x2122;s wine industry has to offer! For more Information, visit www.arizonawine.org Facebook.com/ArizonaWine Twitter@AZwineries

WINE IN THE CITY - Wine Bars & More PHOENIX - NORTH Magnum’s Cigar Wine Spirits magnumscigarwineliquor.com (602) 493-8977 Vino 100 vino100phoenix.com (480) 502-8466 Whole Foods Market wholefoodsmarket.com (480) 515-3777

PHOENIX - CENTRAL 32 Shea 32shea.com (602) 867-7432 Bar Bianco pizzeriabianco.com (602) 528-3699 Blue Hound Kitchen & Cocktails bluehoundkitchen.com (602) 258-0231 Bombay Spice Grill & Wine Bar bombayspice.com (602) 795-0020 Brick Urban Kitchen & Wine Bar brickphx.com (602) 258-3665 Compass Lounge phoenix.hyatt.com (602) 252-1234 Del Frisco's Grille delfriscosgrille.com (602) 466-2890 District Kitchen & Wine Bar districtrestaurant.com (602) 817-5400 Duck & Decanter duckanddecanter.com (602) 274-5429 Julia Baker Confections & Wine Bar juliabakerconfections.com (602) 845-4440 O.H.S.O. ohsobrewery.com (602) 955-0358 The Parlor Pizzeria theparlor.us (602) 248-2480 Portland’s portlandsphoenix.com (602) 795-7480 POSTINO arcadia postinowinecafe.com (602) 852-3939 POSTINO Central postinowinecafe.com Province provincerestaurant.com Salty Sow saltysow.com Switch Wine Bar switchofarizona.com Tertio - A Wine Bar tertiowinebar.com Timo timocentral.com Wright's at the Biltmore wrightsbiltmore.com

(602) 274-5144 (602) 429-3600 (602) 795-9463 (602) 264-2295 (602) 595-2244 (602) 354-3846 (602) 381-7632

AZ WINE LIFESTYLE - FALL 2013

EAST VALLEY

SCOTTSDALE

Arrivederci - Ahwatukee azitaly.com (480) 759-9292 Caffe Boa - Ahwatukee caffeboa.com (480) 893-3331 My Wine Cellar - Ahwatukee mywinecellarphx.com (480) 598-WINE Va Bene - Ahwatukee vabeneaz.com (480) 706-4070

5th & Wine 5thandwine.com Armitage Bistro armitagewine.com AZ Wine Co. azwineco.com Cafe Forte cafeforte.com

Wedge & Bottle - Ahwatukee wedgebottle.com (480) 704-1255 Cork - Chandler corkrestaurant.net (480) 883-3773 D’Vine Wine Bar & Bistro - Chandler dvinebistro.com (480) 482-5550 The Living Room - Chandler livingroomwinebar.com (480) 855-2848

Casablanca Lounge thecasablancalounge.com (480) 970-7888 Crust Pizza & Wine Cafe crustrestaurants.com (480) 948-3099 Davanti Enoteca davantiscottsdale.com (480) 659-1800 Grazie Pizzeria (Old Town) grazie.us (480) 663-9797 Kazimierz World Wine Bar kazbar.net (480) WINE-004 Market Street Kitchen marketstreetkitchen.com (480) 278-7044 Rare Earth Coffee & Wine Bar rareearthwine.com (480) 513-6252 Razz’s Restaurant & Wine Bar razzsrestaurant.com (480) 905-1308 Rhythm & Wine rhythmandwine.com (480) 478-6999 Terroir Wine Pub terroirwinepub.com (480) 922-3470 The Cove Trattoria thecovescottsdale.com (480) 951-8273 Uncorked uncorkedwinebar.com (480) 699-9230 Village Wine Cellar vwcaz.com (480) 556-8989 Voila French Bistro and Wine Bar voilabistroaz.com (480) 614-5600

Nosh - Chandler nosharizona.com (480) 838-6674 Pesto’s Pizza & Wine Bar - Chandler pestospizza.com (480) 821-0035 Vintage 95 - Chandler vintage95.com (480) 855-9463 Whole Foods Market - Chandler wholefoodsmarket.com (480) 821-9447 Alchemy - Fountain Hills copperwynd.com (480) 333-1880 Grapeables - Fountain Hills grapeableswinebar.com (480) 816-5959 Down Under Wines - Gilbert downunderwinebar.com (480) 545-4900 POSTINO East - Gilbert postinowinecafe.com (480) 632-6363 Romeo’s Euro Cafe - Gilbert eurocafe.com (480) 962-4224 D’Vine Wine Bistro - Mesa dvinebistro.com (480) 654-4171 Il Vinaio - Mesa ilvinaio.net (480) 649-6476 Sun Devil Liquors - Mesa sdliquors.com (480) 834-5050 Caffe Boa - Tempe cafeboa.com (480) 968-9112 La Bocca - Tempe laboccapizzeria.com (480) 967-5224 Salut - Tempe salutkitchenbar.com (480) 361-4490 Taste of Tops - Tempe topsliquors.com (480) 967-2520 VinciTorio's - Tempe vincitoriosrestaurant.com (480) 820-2786

(480) 699-8001 (480) 502-1641 (480) 423-9305 (480) 994-1331

WEST VALLEY Grazie Pizzeria - Buckeye grazie.us (623) 853-1717 Ground Control - Buckeye & Goodyear groundxcontrol.com (623) 466-9945 Gigino's Wine Bar - Goodyear giginoswine.com (623) 925-2282 Caballero Grill - Goodyear caballerogrill.com (623) 935-4287 Old Town Wine & Beer Bar - Glendale otgwinenbeerbar.com (623) 937-9463 The Tasting Room - Peoria tastingroomaz.com (623) 455-4100 AZWINELIFESTYLE.COM

3TIME

WINNER

National Retailer of the Year Award

Arizona’s Largest Selection of Wine, Spirits and Beer Under One Roof – at the Lowest Prices!

Total Wine & More . The selection is incredible. ®

Total Wine & More is like no other wine store you have ever visited. Each of our stores carries over 8,000 different wines, 3,000 spirits and 2,500 beers. With over 95 superstores, we have the buying power to bring you the best wines at the lowest prices. Our wine team is the best trained in the industry. Just think of them as tour guides guiding you through the great wine regions. They are committed and dedicated to bringing you the Total Wine Experience.™

www.totalwine.com

TUCSON – PARK PLACE MALL

WINE IN THE CITY - Wine Bars & More TUCSON

NORTH VALLEY Amaro Pizzeria & Vino Lounge - Cave Creek amaroaz.com (480) 502-1920 AZ Wine Co. - Carefree azwineco.com (480) 488-6203 Brix Wine & Bistro - Cave Creek brixwinesaz.com (480) 595-2749 Cartwright’s - Cave Creek cartwrightssonoranranchhouse.com (480) 488-8031 Cellar 13 - Carefree no website (480) 437-1313 Tonto Bar & Grill - Cave Creek tontobarandgrill.com (480) 488-0698 Wild Vines - Anthem wildvines.net (623) 465-0010

PRESCOTT

Armitage Wine Lounge Cafe armitagewine.com (520) 682-9740 CataVinos catavinoswines.com (520) 323-3063 Core Kitchen & Wine Bar ritzcarlton.com (520) 572-3000 The Dish Bistro & Wine Bar dishbistro.com (520) 326-1714 Enoteca Pizzeria & Wine Bar enotecarestaurant.com (520) 623-0744 Feast eatatfeast.com (520) 326-9363 The Grill at Hacienda del Sol haciendadelsol.com (520) 529-3500 Maynard’s Market maynardsmarket.com (520) 545-0577 Pastiche pasticheme.com (520) 325-3333 Relish Kitchen & Wine Bar relishkitchenandwinebar.com (520) 300-4529 Zona78 zona78.com (520) 888-7878/296-7878

URBAN WINERIES

Bin 239 bin239.com

(928) 445-3855

Raven Cafe ravencafe.com

(928) 717-0009

The Bistro & Veritas Wine Institute thebistrorh.com (928) 771-2566

VERDE VALLEY Crema Cafe - Cottonwood cremacafe89a.com (928) 649-5785 Grapes - Jerome grapesjerome.com (928) 639-8477 L’Auberge Wine Bar - Sedona lauberge.com (800) 905-5745 Made In Arizona no website (928) 282-0707 Rendezvous - Cottonwood riotcottonwood.com (928) 634-3777 Sedona Wine & Beer Bar - Sedona sedonawineandbeerco.com (928) 301-1692 Tasting AZ - Sedona tastingaz.com (928) 282-1700 The Horn - Camp Verde thehornsaloon.com (928) 567-7229

Studio Vino - Tempe studiovino.com

(480) 897-1800

Kokopelli - Chandler kokopelliwinery.net

(480) 792-6927

1899 Bar & Grill 1899barandgrill.com

Su Vino - Scottsdale suvinowineryaz.com

(480) 994-8466

Brix Restaurant & Wine Bar brixflagstaff.com (928) 213-1021

Twisted Rose Winery - Scottsdale twistedrosewinery.com (480) 398-7700

Cuvee 928 Wine Bar & Cafe cuvee928winebar.com (928) 214-WINE

Bear Track - Tucson beartrackwinery.com

(520) 975-0050

FLAGSTAFF (928) 523-1899

The Wine Loft no website

(928) 773-9463

Vino Loco vinolocoflag.com

(928) 226-1764

Quick List of our Wine Bar, Wine Store & Restaurant Advertisers

NORTHERN ARIZONA

SOUTHERN AZ

5th & Wine (p.79)

Raven Cafe (p.31)

Grapes (p.114)

Humble Pie (p.91)

The Horn (p.79)

Pizzeria Bocce (p.114)

Sonoita Steak Out (p.53)

Chop (p.91)

Sound Bites Grill (p.45)

Vintages (p.43)

Overland Trout (p.57)

The Living Room (p.79)

Asylum (p.35)

Tavern Grille (p.114)

Total Wine & More (p.77)

Nic's (p.114)

Storytellers at Cliff Castle (p.115)

Tubac Stables (p.103)

AZ WINE LIFESTYLE - FALL 2013

AZWINELIFESTYLE.COM

PHOTO: SHUTTERSTOCK

PHOENIX

DOWNTOWN OCOTILLO 2475 W Queen Creek Rd Chandler, AZ 480.855.2848 LivingRoomWineBar.com

WINE ABOUT TOWN: The Capital Grille

BY TIM HILCOVE, WEEKLYWINEJOURNAL.COM / PHOTOS BY DEVINE IMAGES

o, you’re looking for a place to go out for dinner and you’re thinking prime steak and generous pours of decent wine? Metro Phoenix has many great choices when it comes to steak and wine, and each establishment has their own niche and strong points. In this installment of “Wine about Town,” I visited The Capital Grille’s North Scottsdale location, conveniently located just off the Loop 101 Freeway at Frank Lloyd Wright Boulevard and Scottsdale Road.

also what he enjoys and wants to share with his guests. At the very end of the list, I noticed a Screaming Eagle for a mere $3,000—I was hoping he would share that one! In addition to Schwartztrauber’s selections, there are also offerings by Master Sommelier George Miliotes. The Twitter link on The Capital Grille’s homepage takes you directly to Miliotes’ Twitter account, which is a very nice touch, as most businesses have someone else handle their social media accounts. After perusing the entire wine list, I noticed Fisher Vineyards 2006 Coach Insignia. I tweeted to George at 6:27 p.m. asking him what he knew about this wine. I was not expecting for him to respond because he is based out of Florida where it was about 9:30 p.m., plus he has over 6,500 followers to keep track of. I was pleasantly surprised when he responded right away, providing some background on the wine and we continued the conversation for a few more minutes. This really was the highlight of my evening—chatting in real time with George Miliotes, one of only 180 Master Sommeliers in the world, about the wine I was about to enjoy. And I did enjoy the wine, very much.

Located in the upscale Promenade shopping center, there is ample parking, but The Capital Grille also offers a valet service. Once inside, the ambiance is what you would expect from a high-end steakhouse: soft lighting, comfy booths and chairs and very relaxing. The setting was nice, but as most wine connoisseurs will tell you, it’s all about the wine… and we were there to check out the wine list.

The 2006 Fisher Vineyards Coach Insignia is a blend of 98 percent Cabernet Sauvignon and two percent Malbec, both sourced from their Napa Valley Estate vineyard. The wine was whole-berry fermented and underwent in-barrel malolactic fermentation. It was exceptionally smooth, the acidity and tannins were well-behaved and it paired well with the filet mignon. I believe it would pair well with any prime steak. Only 1,400 cases of this wine were produced, so it was interesting to see it on the regular wine list.

The first thing to know about The Capital Grille is that they have two wine lists. They will offer the regular wine list first, which has many of the most popular American restaurant staples. If you ask (and don’t forget to ask!) they will bring “the big list.” The big list includes an impressive collection of over 350 wines, largely put together by Managing Partner Brian Schwartztrauber. While talking with Schwartztrauber, he described the list as personal—a reflection of not only what he thinks wine connoisseurs would like, but

AZ WINE LIFESTYLE - FALL 2013

AZWINELIFESTYLE.COM

Also interesting is the back story about Fisher Vineyards. Auto enthusiasts might recognize “Body by Fisher.” In the early twentieth century, Fisher produced car bodies, the carriages for General Motors. The small, red logo of a carriage on the Coach Insignia bottles is the old Fisher Coach logo, for which the family acquired the rights from General Motors and now uses on their flagship wine, “Coach Insignia.” Even if you are unable to have a real time Twitter conversation with Miliotes, Schwartztrauber is very approachable, friendly and knowledgeable about wine. I suggest chatting with him about your wine selection, because he was intimately involved in creating the wine list. Last, but not least, was dessert! I had the flourless chocolate cake. You may ask yourself, how can you make cake without flour and what the heck does it taste like? And why flourless? Some people, like me, are allergic to flour and wheat. It's always nice to see gluten-free options on the menu. The chocolate cake was nice and thick, dense and quite substantial for a relatively small piece of cake. A nice ending to an enjoyable evening. TheCapitalGrille.com

16489 N Scottsdale Rd. - Scottsdale (480) 348-1700 2502 E Camelback Rd. - Phoenix (602) 952-8900 Tim Hilcove is a local entrepreneur and wine enthusiast. WeeklyWineJournal.com AZWINELIFESTYLE.COM

HAPPY HOUR HIGHLIGHT St. Francis

ARTICLE AND PHOTOS BY CHRISTINA BARRUETA

oused in a skillfully renovated 1955 building, St. Francis welcomes guests with an inviting mix of vintage and sleek architectural touches. Open and airy, it’s a modern lofty space with roll-up garage doors and a sunny second-floor mezzanine overlooking the bar. Happy Hour is from 3 p.m. to 6 p.m., seven days a week, and is available throughout the restaurant. Seven of their specialty cocktails are $5, wines by the glass are half-off, draft beers are $3 and cans and bottles $1.50 to $2.50. Twelve generous appetizers are full-size dishes from the regular menu offered at discounted happy-hour prices. The well-crafted cocktails are made with fresh juice and housemade simple syrups. Checking in via social media on my first visit, I received recommendations for the Santa Rosa, made with vodka, elderflower, tart pink grapefruit and basil, and the Almond Margarita with almond-flavored Almendrado tequila and fresh citrus. Try a beer cocktail such as the Bisbee with vodka, lime, mint, tamarind syrup and Hefeweizen, or a summery Cucumber Cooler with Hendrick’s gin, lemonade and muddled The Coronado lemon and cucumber. The Coronado combines black cherry bourbon and blackberry elderflower brightened with lemon, and The French 111 mixes gin, lemon, St. Germain and a bit of bubbly. Rounding out the menu is the unofficial national drink of Bermuda: the Dark & Stormy, with Gosling’s Black Seal Rum, Stormy Ginger Beer and spiced syrup. A custom wood-burning oven turns out delicious fare such as puffy, blistered flatbreads topped with fresh tomato sauce, cheese and Sicilian oregano ($6), a cast-iron skillet of pork chile verde served with wedges of moist cornbread ($8) or a heap of roasted fingerling potatoes showered with Parmesan and crispy sage and rosemary ($6). A mustorder for me is the Moroccan meatballs simmered in a sauce fragrant with cumin and cinnamon, and spiced with harrisa, a spicy North African pepper paste ($9). It's also hard to pass up the juicy French onion burger layered with Gruyere, bacon, crispy onions Top: Almond Margarita and peppery arugula which can be ordered at the all-too-elusive rare ($9). For something Bottom: Four Peaks Sunbru lighter, the menu may include a sweet-corn soup with chili, lime and crème fraîche ($6), a generous romaine salad tossed with corn, green beans, tomatoes, bacon and buttermilk cheddar dressing ($5.50), or a simple but addictive crusty sourdough baguette with olive oil ($2). Hip and urban, yet family friendly (kids eat free), St. Francis is the perfect Happy Hour.

AZ WINE LIFESTYLE - FALL 2013

AZWINELIFESTYLE.COM

Featured Cocktail: Dark ‘N Stormy™

Romaine Salad

This Caribbean classic has actually been trademarked—a rare occurrence in the cocktail world—by Gosling’s Export (Bermuda) Limited, which dates back to 1806. Made exclusively with Gosling’s Black Seal Rum (named for the black wax once used to seal the bottles), island lore has it that a bartender at the Bermuda Yacht Club poured a sailor a glass of ginger beer and forgot to add the rum first. Topping it with the dark richness of Gosling’s Black Seal Rum led the sailor to liken it to a “storm cloud,” and thus, a cocktail was born.

Moroccan Meatballs

Those two ingredients are all that are needed to make an authentic Dark ‘N Stormy. Ginger beer is brewed, resulting in a spicier flavor than ginger ale. While only Gosling’s makes an authentic Dark ‘N Stormy, any brand of ginger beer can be used. In 2009, Gosling’s created its own brand, Gosling’s Stormy, which is the ginger beer used at St. Francis. To make a Dark ‘N Stormy, simply fill a glass with ice, add ginger beer to taste and top with Gosling’s Black Seal Rum; lime is optional. Variations can be made with other rums, but cannot legally be called a Dark ‘N Stormy. I’ve enjoyed them under creative riffs such as “Dark Storm,” “Dark and Spicy” or even “Dark & Stormy” (note the ampersand). Though this cocktail may have originated with sailors on a tropical island, it’s perfect for our warm and sunny Arizona days.

Chile Verde

StFrancisAZ.com AZWINELIFESTYLE.COM

111 E. Camelback Rd. Phoenix, AZ 85012

(602) 200-8111

Lunch Mon - Fri: 11am - 3pm Dinner Mon - Thurs: 5pm-10pm Fri - Sat: 5pm - 11pm Sun: 5pm - 9pm Happy Hour Daily: 3pm - 6pm Weekend Brunch Sat - Sun: 9am - 2:30pm AZ WINE LIFESTYLE - FALL 2013

GETTING SPIRITED WITH MICAH Copper City Bourbon

ARTICLE BY MICAH OLSON / PHOTOS BY DEVINE IMAGES

iving an all-local lifestyle seems to be the trend these days, and for good reason. Arizona chefs have a plethora of local farms to choose from, sommeliers have fifty-four licensed and bonded Arizona wineries to select from and beer lovers have over fifty in-state breweries to pour. Up until today, though, spirit enthusiasts and mixologists have only had five Arizona-based distilleries to choose from, not leaving much of a selection. But now, like the burgeoning wine and brewery industries, the micro-distillery trend in Arizona has finally begun to bud. The newest Arizona distillery comes from Matt Cummins, Jason Grossmiller, Jon Eagan and Rodney Hu of Arizona Distilling Company. Their production process solely uses locally grown wheat, corn and barley, making it the first and only homegrown, locally sourced micro-distillery in the state. For them, focusing on using local products means giving back to the community and helping to spearhead a movement they believe in and embrace as often as possible. The distillery where they make the mash for their whiskies can be found in Tempe, at Four Peaks Brewery. While it is just a distillery for now, there will soon be a tasting room with distillery tours available. Copper City Bourbon, which launched earlier this year, was their first product to hit the market. A nice, young bourbon, it is soft enough to drink on its own, yet sharp enough to avoid get lost in a mixed drink. They have plans to launch other marks as well like Park Rye Whiskey, AZ Distilling Co. Gin—an 80/20 blend of barley and rye—and a 100 percent desert durum wheat whiskey from Casa Grande—a grain prized for its high semolina content sought after by pasta makers.

a recipe that uses as much locally sourced botanicals, focusing on lavender and citrus, as possible. They are working with some local mixologists, like me, to develop an interesting and mixable gin. While Arizona doesn’t have the largest collection of local spirits to choose from right now, at least we are starting to cover the basics. There are now distilleries in Flagstaff, Kingman, Tucson, Glendale and Tempe; they are making rum, vodka, single malt, whiskey, bourbon and some liqueurs. I personally want to thank the efforts of Arizona’s distillers such as High Spirits, Desert Diamond, Forward Brands and Arizona Distilling Company, who are paving the way for an impending micro-distillery explosion in Arizona. As co-owner of Bar Crudo, Micah Olson has compiled a handpicked selection of spirits from craft distilleries. In addition to the well-thought-out spirits, Olson uses farm-to-table ingredients to craft his cocktails with absolute precision. BarCrudo.com

Grown, aged and bottled here, this wheat whiskey will be the first Arizona-made whiskey. About a month ago at the distillery, I was lucky enough to taste it right out of the barrel. It had aged for five months and was at 126 proof. I will attest that they are onto something really special. In the near future, Arizona Distilling Co. plans to launch their gin, and is currently formulating PINETOP SOUR 1 1/2 oz. Copper City Bourbon 1/2 oz. Zirbenz Stone Pine Liqueur 3/4 oz. fresh lemon juice 1/2 oz.simple syrup (1:1) 2-3 dashes AZ Bitters Lab Orange Sunshine Bitters Combine all ingredients in mixing tin and shake with ice for six seconds. Strain into an ice-filled, old-fashioned glass. Garnish with the peel of half a lemon formed into a flower, and add two sprigs of rosemary placed in the middle of the lemon peel flower.

AZ WINE LIFESTYLE - FALL 2013

AZWINELIFESTYLE.COM

COCKTAIL CORNER: Travis Nass ARTICLE AND PHOTOS BY CHRISTINA BARRUETA I first fell under the spell of Travis’ bar craft at Rancho Pinot when he spontaneously agreed to pair cocktails with our dishes. I still recall the delicious creativity of one made with Fernet Branca, grapefruit and Bacanora (a Sonoran agave liqueur) with an aged balsamic. Travis Nass, born in Colorado and raised in Southern California, arrived in Phoenix about 10 years ago. A man of many talents, it was as a teppenyaki chef at Benihana that he fell in love with the industry. After working the front and back of the house and learning everything in between, he found the best blend of the two in bartending. To sample his cocktails, visit the historic Hermosa Inn, where he works his magic behind the bar at The Last Drop. I find inspiration… all over. I am lucky to work at an amazing property with fantastic people who inspire me to do better every single day, in an industry filled with talented, innovative individuals, and in a state where we get loads of fresh produce which always gives me something to play with. I also find inspiration pouring through old (and new) cocktail books. Classics are classics for a reason, and many obscure cocktails in those books follow similar drink templates. Plus, I love the idea of drinking history. On a hot summer day… I will occasionally order a refreshing beverage like a French 75 or a Four Peaks AZ peach ale topped with a shot of Fernet; however, seasonality doesn’t really affect what I am drinking. I feel it is my duty to drink everything. Although I do drink more beer and sparkling wine in the summer and more red wine in the winter, I usually choose whatever excites me on a cocktail list, or have the bartender make me something with a spirit, brand or liqueur that has been holding my attention. On a cool winter day… while I don’t drink that seasonally, I do love a Hot Toddy, anything stirred or a big red wine. The best part of working at The Last Drop is… the people and a property full of rich history, not to mention an amazing garden. I work alongside a team of professionals dedicated to bringing our guests the best possible experience. It inspires me to do better every day. At the end of my shift… I love to experiment. I’ll go home and throw together a cocktail that has been rattling around in my brain and try to work out the kinks, or make one of my favorite nightcaps—a Bijou, Fernet-Me-Not, Manhattan or Brandy Sazerac. My favorite spirit? I feel it is my duty to drink everything, so it is hard to pick a favorite. Lately I have been obsessed with agave spirits. Gin always has a big place in my heart, especially with the interesting micro-brands. I usually drink more whiskey in the winter, but I have been into scotch a lot lately. I guess the answer really depends on what I am working on, what I have tasted lately, what I am playing around with at home and what I have tried at other bars. It is a very fluid thing and changes all the time. But, gun to my head, I guess I’d say gin... maybe. I wish more people would order… anything with boutique spirits. I have curated a unique selection of boutique brands on the back bar at The Last Drop. With the boom of micro-distilleries all over the United States, it is time to step away from your old standby and try something new. Trust me, it will be delicious.

Amaro to Love

Strawberry and Lavender Pisco Sour

AZ WINE LIFESTYLE - FALL 2013

Yellowbird

Hermosa Clover Club AZWINELIFESTYLE.COM

As with micro-brew beer and independent vineyards, there is infinite variation out there, so find someone who you trust for recommendations. I love when a guest… asks questions! I am a bit of a nerd so nothing gets me more excited than a guest who wants to learn about cocktails. Granted, I am probably the king of TMI, but I could talk for hours about anything cocktail-related. Sports are not my treasure, so if you ask me anything about the game that is on, you are probably not going to get any helpful information from me. My favorite thing about working behind a bar is… that I make people happy for a living! What could be more fun than that? Everybody is at a bar to have a good time, whether they are celebrating, meeting friends or winding down after work. Even if you go to the bar after a bad day, you go there to make it better. If I wasn’t bartending, I would be… distilling spirits, primarily because as a bartender I have had the opportunity to taste a lot of spirits and visit distilleries. I have a few original ideas for things yet to be put to market, that might actually be marketable. If I didn’t make the decision to be in the bar industry, I probably would still be cooking. I love food. Favorite spots for a cocktail in Phoenix? I usually end up at Crudo or Shady’s since they are right by the Last Drop. Those guys always do a great job. Spotty [Clint Spotleson] makes some of the best cocktails I have had in a while at Virtù, and Richie [Moe] and the gang at Citizen Public House always have something interesting happening. It’s exciting. There are so many great cocktail places in the city now that there are too many to list. Find Travis at Crudo: CrudoAZ.com Shady's: Facebook.com/Shadyz.az Virtù: VirtuScottsdale.com Citizen Public House: CitizenPublicHouse.com

Last Drop at the Hermosa The Hermosa Inn 5532 N. Palo Cristi Rd. Paradise Valley

(480) 955-7878 HermosaInn.com

LOVE AT FIRST BITE

Kaleidoscope Juice: A Reboot after a Winey Weekend

ARTICLE AND PHOTOS BY RACHEL ELLRICH MILLER

fter a long weekend of delicious Arizona wine, indulgent dinners and pastry, one may feel lethargic and run down. Your body may crave something, grasping to come back into balance. Enter Kaleidoscope Juice, located in Old Town Scottsdale.

Maw says her decision to apply came a bit spontaneously. “I had a stroke of inspiration in the shower, I think, for a healthy slow-food fast concept,” she recounts warmly in her shared shop, as her assistants begin the juicing process in the background. “I asked my mom if she

PHOTO COURTESY OF KAEIDOSCOPE JUICE

The story of Kaleidoscope Juice starts with the birth of another company. Blackbird Natural came about while Alexandra Maw was attending Arizona State University, learning business, real estate development and design. Friends encouraged her to apply for an entrepreneurial grant called the Edson Student Entrepreneur Initiative.

would partner with me, and we wrote our business plan and we submitted it. We ended up recipients of [the] grant. That was really the confidence I needed to send me on my way.” With the economy tumbling downhill in 2007, Maw felt that opening a slowfood fast concept would not be a wise decision, and instead, developed a tiny product for her existing company Blackbird—raw cacao truffles. The product was so well-received; it soon landed on the shelves at Whole Foods Market. The Maws used their profits from the raw cacao truffle sales to build a few small organic gardens, permaculture projects here-and-there, and eventually added chickens to their fold. Blackbird then morphed and evolved again over the next few years into an heirloom seed company, selling non-GMO organic heirloom seeds, primarily of the vegetable and medicinal variety. Ever the entrepreneur, Maw felt the need to adapt her business again. “I felt like I wanted to reinvigorate the food aspect [of] Blackbird. There has been a lot of success in treating different health concerns and optimizing your health by juicing,” Maw states. “It’s a very bioavailable form of nutrition. Really easy for your body to absorb, and a high-dense nutrition, because it’s about three pounds of organic produce per juice, so it’s flooding your body with nutrients; at the same time your body is able to absorb it very easily.” She utilizes a cold press because the hydraulic action of the machine extracts all the juice without the use of any kind of heat during the process. When heat is produced, it kills the enzymes of the juice, just as if they were cooked. Maw exclaims, “Raw is better, especially when you are juicing.” The pulp comes out dry as paper, with all the nutrients pressed from them in the brightly colored juices. The leftover pulp is fed to the Maw’s chickens, and also given to a local farmer to be used for compost. For those who are not hardcore into the juicing scene, fear not! “If you can juice at home and supplement with us, that’s great,” Maw explains. “If you want to make it really sustainable, if you feel like you need to reboot and really kick it into high gear, just try juice for a couple days. Nothing but juice; do a cleanse. Or just drink a couple juices a week. That’s a great solid base.” The vibe at Kaleidoscope Juice is not that of conformation to a stringent juice life. “We love wine; we love food,” Maw proclaims, “but [juicing] ensures that you are getting all the amazing nutrients that you really need. That takes the stress

AZ WINE LIFESTYLE - FALL 2013

AZWINELIFESTYLE.COM

4014 Goldwater Blvd. Next to Poisoned Pen Bookstore

(480) 980-8677 KaleidoscopeJuice.com out of it. When people are embarking on this journey with us, it becomes such a loving, guilt-free, stress-free process. You canâ&#x20AC;&#x2122;t make a mistake with it. Have your wine. Have your juice. Have a happy life.â&#x20AC;? To incorporate the ideas of the original business Maw and her mother dreamed up, delicious salads are slowly being integrated onto the Kaleidoscope menu. For about 10 dollars, each prepackaged salad is available in a variety of flavors, including a heavenly quinoa bowl and a kelp noodle salad. With recipes that honor the seasons, a loving and welcoming attitude, and a commitment to the best quality, Kaleidoscope Juice is altering the once rigorous vibe of juice cleanses. Check the Kaleidoscope Juice website for more information on pricing, juicing health benefits or to find out about the planned juicing-yoga events the Maws have been organizing.

Rachel Ellrich Miller is a pastry chef and food writer living in the Phoenix area. Check out her blog at CroissantInTheCity.com and her online pastry store at PistolWhippedPastry.com.

MEET THE CHEF: Massimo De Francesca BY AMY MARTIN, PHOENIXBITES.COM

“D

isciplined, fun, creative, perfectionist and drinks a lot of espresso.”

No, this isn’t a line off of a Match.com profile. Although after observing a group of women get googly-eyed over him during a dinner service at Taggia, you’ll notice Chef Massimo De Francesca doesn’t need any help in the “female-adoration department.” Chef Massimo isn’t just another pretty face. One of the Valley’s most promising chefs, these words epitomize how his staff describe him on a typical workday. His discipline is proven by his long schedule, heading into work early in the morning and not leaving until around 10:30 p.m. each night. His fun personality and sense of humor is undeniable. His creativity and perfectionism can be seen on the plate of any dish that touches his hand. And his espresso addiction? I suspect that’s his secret to getting it all done… and with finesse!

and every time I see his face I always imagine him handing out roses at one of The Bachelor rose ceremonies. But don’t let his good looks fool you; Chef Massimo is a culinary boss who takes his craft very seriously. His menu celebrates traditional Italian fare that’s been kicked up a few notches with his innovative repertoire. Try the crowd favorite Vitello Tonnato, with tuna emulsion, pickled eggs and gherkin pesto, or Coulette with roasted bone marrow—or as Chef calls it “steak butter.” Just one of bite of either of these dishes will have you scheduling your next reservation on the spot. In keeping with the seasons, Chef Massimo’s menu at Taggia changes a few times each year. When asked about his menu for the fall, he gave me a hint of what might come. “Fall is my favorite time of year. Some items might be squash gnocchi with Fontina fondue and toasted pistachios,

Massimo De Francesca heads the kitchen and culinary operations at Taggia, the acclaimed restaurant of Scottsdale’s FireSky Resort. Driving by, you’d never know there is a hidden oasis tucked just off of Scottsdale Road, right in the middle of the city. Canadian born, he has only lived here for a year but quickly gained a presence in our local culinary scene. Though he may be a newbie to Arizona, his impressive culinary resumé hardly classifies him as new in the kitchen. Knowing he had a passion to cook at an early age, he has had the opportunity to explore all types of cuisine through international travels. Now he uses those memories as inspiration for many of his dishes at Taggia. As a kid, he always wanted to be a helper when his parents cooked or picked vegetables in the garden. His passion led him to positions at Lido Lido Ristorante in Italy under Chef Vincenzo Cammerucci, and at Bouchon Bistro under Chef Jean Pierre Challet in Toronto.

PHOTO PROVIDED BY FIRESKY RESORT AND SPA.

During his apprenticeship with Challet, De Francesca was honored with a coveted invitation to cook alongside his mentor at a special James Beard House dinner event. Recollecting the experience, Massimo said, “J.P. Challet is a mentor of mine and was a big influence early in my career. Being invited to cook at James Beard with him was an absolute honor. It was my first time in the Big Apple and it was awesome!” Later he joined the Kimpton team, which eventually led to his Arizona move when he took over at Taggia last year. His food is fancy—even his name is fancy—but he is one of the most approachable, professional and personable chefs I’ve met to date. Sure, the ladies seem to swoon over him

AZ WINE LIFESTYLE - FALL 2013

AZWINELIFESTYLE.COM

or braised short ribs with preserved lemon polenta and smoked rosemary oil,” he surmised. As for the beverage menu, Chef Massimo works with assistant food and beverage director Luciano Frascarelli to offer an extensive list of wines, including five Arizona Stronghold labels. Chef Massimo’s favorite Arizona Stronghold glass is the 2010 Mangus. “It’s so good, I was thinking of changing my name to Mangus De Francesca,” he jokingly stated. With such a hectic schedule, it isn’t often that he has dinner at home, but when he does, it isn’t a rushed process. He’s careful to take time cooking, eating and conversing with company. He is likely to start off with chilled Campari, saving wine to pair with the food and finishing off with an Averna with lemon and cubes of ice. If any free time is left in his schedule, you’ll find him fishing or spending time with his family and dogs, including his recently adopted pup from a local rescue. To keep up on his happenings, look him up on Twitter or head to Taggia for a remarkable meal and personal “hello.”

at Firesky Resort and Spa 4925 N Scottsdale Rd. Scottsdale

(480) 424-6095 TaggiaScottsdale.com Open Daily Breakfast: 7:30am - 10:30am Lunch: 11:30am - 2:30pm Happy Hour: 5pm - 7pm Dinner: 5:30 - 9pm (Sun & Mon) 5:30pm - 10pm (Tues - Sat) plus Weekend Brunch

Amy Martin is Editor-in-Chief of local food blog Phoenix Bites. Phoenix Bites is a comprehensive local dining guide providing food enthusiasts the latest news on the culinary scene in Phoenix. PhoenixBites.com

AZWINELIFESTYLE.COM

RUBEE'S RESTAURANT SPOTLIGHT POSH: An Adventure in Cuisine

ARTICLE BY CHRISTINA BARRUETA / PHOTOS BY MICHELLJONASPHOTOGRAPHY.COM

“C

hoose Your Own Adventure.” With that invitation, you know you’re in for a culinary journey. An Arizona native, Chef Joshua Hebert discovered his gift at an early age—reading cookbooks as a youngster, cooking for friends in high school and working at Tarbell’s by his senior year. Since then, his cooking adventures have taken him to Zuni Café and Café Kati in San Francisco, to Tokyo to open Café California in a five-star hotel, back to Tarbell’s as the executive chef and to Dual in Gilbert. Dual is where he developed his philosophy of a menu concept showcasing accessible and familiar ingredients versus modern and unique. His most recent career move came on New Year’s Eve of 2008, when he opened Posh in the Camelback Optiview. Chef Hebert embraces the description of an “improvisational cuisine” restaurant. Guests won’t receive a menu here; instead, they will help create their own individualized, multi-course tasting. Guests note choices on a sushi-bar format—selecting the number

salmon, along with more exotic choices, such as Blue Moki bass, wild boar bacon and kangaroo. Chef Hebert and his culinary team spend two to three hours every day creating anywhere from 20-30 dishes from their available ingredients. With labor-intensive and imaginative dishes, Posh is a special treat.

of courses desired, optional wine pairings, listing allergy comments, preferred temperatures and crossing off any dislikes from a list of the seasonal main ingredients. A recipient of the Wine Spectator Award of Excellence, Posh's wine list demonstrates Chef Hebert's commitment to great wine, including many Arizona favorites. This attention is also shown in the large selection of beer and craft cocktails.

A sleek, window-lined space with scattered tables lining the perimeter, Posh is anchored by the expansive chef ’s counter which surrounds the open kitchen. For me, this is the perfect spot to dive into the interactive menu and watch Chef Hebert and his staff work their magic. After adding the optional wine pairing, upgrading to cheese and foie gras courses and noting no dislikes, a friend and I settled in to enjoy the parade of delights headed our way.

On my last visit, the list of 10 options included prawns, Wagyu beef and Copper River

Escargots with parsley oil and saffron-garlic butter

Arugula salad with heirloom tomatoes Continued on page 94

RUBEE As bubbly was poured (a South African sparkling for me and a Spanish cava for my dining companion), we couldn’t help but clink our glasses to a perfect start. A whimsical amuse of Posh Scalloped Potato was our first bite—a savory potato coin seasoned with dashi (a classic Japanese stock), decorated with celery, fennel and crème fraiche, and cleverly served in a scallop shell. We knew we’d be receiving different dishes so we were ready to share, starting with soup and salad duos. Creamy potato soup was enhanced with the mellow flavor of black garlic and partnered with a Posh riff on Vietnamese bánh mì—a butter lettuce salad with silky chicken-liver pate, tart Vietnamese pickled vegetables and cilantro vinaigrette, accented with a toasted sweet bun. Just as delightful was a sweet-corn and wild-ramp velouté, complemented by a medley of cherry tomatoes, basil, preserved lemon, radicchio and shavings of Red Cloud goat cheese. Course two was one of my favorites of the night. One of the hallmarks of Chef Hebert’s cooking is his harmonious blend of French techniques and Japanese influences from his time spent in Tokyo. In this dish, a crispy soft shell crab perched on okonomiyaki, a savory Japanese pancake packed with vegetables and chopped shrimp, drizzled with Kewpie mayo and Japanese barbecue sauce and topped with a flurry of bonito flakes. A perfect pairing, especially with a glass of local white wine—Pillsbury’s new Symphony. As we ooh’d and aah’d, more pristine seafood was set before us—ling cod dusted with togarashi (a Japanese seasoning blend), with sweet potato puree and grilled shishito peppers; velvety Copper River Salmon on creamy salsify puree; fennel-dusted fluke with spring-green zucchini sauce, zucchini spheres and fava beans. Veal sweetbreads made an appearance as lightly breaded nuggets served with umami-rich miso and karaage sauce with yellow wax beans, while slow-cooked pork cheek arrived on a bed of scallion polenta and vegetable ratatouille, all draped in a glossy jus. A first for me—juicy, medium-rare slices of lean kangaroo were stacked on a fluffy bed of olive oil millet and the plate dotted with minted pea sauce and butter-glazed English peas. Another delicious surprise was a Posh take on Salisbury steak with tender, minced lamb tongue topped with a crunchy panko crust, accompanied by a smooth cauliflower puree and flavorful redwine-juniper reduction.

Top to Bottom: Okonomiyaki with softshell crab, crispy sweetbreads with Moroccan spiced tomato sauce and scalloped potato Right: Chocolate ganache with popcorn and brown butter crème anglaise

AZ WINE LIFESTYLE - FALL 2013

AZWINELIFESTYLE.COM

Thankfully, we still had room for the decadent foie gras trio, starring seared foie with red-wine-plum sauce, crackly bruléed torchon with honeydew melon sauce and an outstanding foie and lemongrass sorbet. Fromage signaled we were winding up our amazing feast and we polished off a domestic cheese plate of Haystack Mountain Sunlight (Colorado), Nicasio Reserve (California) and Rogue Oregon Blue. A glass of Equifera Cabernet Franc Ice Wine from Canada poured for me and a Sandeman port for my friend heralded our dessert courses. Sweet plums were transformed into an elegantly spiced plum consommé topped with meringue and spiffed up with brandy foam, spiced crème Anglaise and walnuts. An irresistible chocolate cake embellished with bruléed Chambord marshmallow, meringue chips, glistening raspberry “caviar” and pastel berry crackling was just as wonderful as it was beautiful on the plate. How could we finish off such an extravagant feast? With a pair of fanciful, spiced pineapple and cream cheese lollipops, of course. With its unique philosophy, Posh is well worth seeking out as a destination restaurant. Not only will guests be impressed by the delicious, innovative dishes, but the Posh crew takes pride in customizing their individualized menus. An adventuresome diner? Posh is a perfect introduction. Vegan, gluten-free or other dietary restrictions? Mention these when making reservations and Chef Hebert will be sure to create a worry-free dining experience. Alcohol-free? Posh offers a selection of inventive “Mocktails,” made with fresh juice and sodas. Looking for a casual exploration? Monthly Japanese Street Eats events (10 p.m. to midnight) draw crowds who gather to slurp up bowls of Chef Hebert's ramen ($10), chewy noodles served in broth with a variety of toppings, and his delicious okonomiyaki ($12), along with Japanese beer and drink specials. With interactive and creative dining at the hands of a gifted chef and his crew, Posh is the ideal vessel to embark on your own culinary adventure. Christina Barrueta is an avid Chowhound, passionate about food, wine and spirits. A transplant from Boston, she loves finding new locations to whet her appetite. You may follow her as Rubee on Chowhound.com or @ Rubee100 on Twitter.

POSH IMPROVISATIONAL CUISINE

(480) 663-7674 PoshScottsdale.com

7167 E Rancho Vista Dr. , Suite 111 Scottsdale Tues - Sat: 5pm - close

AZWINELIFESTYLE.COM

AZ WINE LIFESTYLE - FALL 2013

CHEF'S TABLE

Searsucker Meatballs with Homemade Polenta and Tomato Ragu Chef's recommended wine pairing - Fire Mountain Wines "Ko" Tomato Ragu INGREDIENTS

Meatballs INGREDIENTS

2 cloves garlic, shaved ¼ yellow onion, diced 1/8 bunch parsley, chopped 3 leaves basil, hand-torn 1 16-oz. can whole peeled tomatoes, reserving 2 oz. tomato juice

1 ½ lb. ground beef 3 cloves garlic, shaved ½ yellow onion, diced ¼ c. Parmesan, shredded 1 ½ egg

PROCEDURE

Sauté garlic in olive oil to golden, sweat onions to translucent, add fennel and chili flakes, sauté until mixture is aromatic. Add tomato juice and cream, reduce by half and add salt to taste. Chill mixture until cool, then add to food processor with herbs, bread, egg and Parmesan, blend until smooth. Add mixture to ground beef and gently mix. Cook off a small piece of meat and check flavor. Form into 1 ½ oz. meatballs (or any size of your choice for your family/guests). Sear meatballs hard on one side until a pleasant brown, roast in a low oven until almost cooked through, pull and set aside.

Sauté garlic and onions together in a small amount of olive oil until onions are translucent and garlic is golden in color. Hand crush tomatoes to break into small pieces, add to pot and cook until tomatoes are hot, remove from heat.

AZ WINE LIFESTYLE - FALL 2013

Salt to taste 2 oz. tomato juice, reserved from Ragu recipe 2 oz. parsley, chopped 1 oz. basil, chopped A few leaves fresh oregano

PROCEDURE

Recipe by Chef Steven "Chops" Smith of Searsucker Scottsdale

1 c. bread, chopped ½ tsp. fennel seed ½ tsp. chili flakes 2 oz. olive oil 3 oz. cream

searsucker

6900 E Camelback Rd. Scottsdale Searsucker.com/Scottsdale (480) 664-3777

AZWINELIFESTYLE.COM

Polenta INGREDIENTS 8 oz. milk 8 oz. water 1 sprig rosemary

1 sprig oregano 1 clove garlic Salt to taste

1 oz. red wine vinegar ¼ lb. butter 8 oz. semolina

PROCEDURE Combine all ingredients and steep until hot. Strain and reserve liquid. Whisk in semolina, cook for 2-3 minutes or until bubbly. Pull from heat and chill on a sheet pan; allow it to be about ¼ inch thick.

BRINGING IT ALL TOGETHER In a serving dish of your choice (we use shallow metal cast iron pots), place a generous dollop of polenta on the base, top with meatballs and ragu, bake in a 375° oven until heated through. Top with a drizzle of your favorite olive oil and enjoy.

Makes 4 servings Four 1 1/2 oz. meatballs

Photos by Michell Jonas Photography

POINT OF BREW

Local is All Over the Place ARTICLE AND PHOTOS BY THOMAS ALE JOHNSON

grew up in northern Minnesota—not just “eating local,” but living off the land. We grew our own wheat for flour, purchased whole milk from a local farmer and made cheese and home-churned butter, raised chickens and even collected maple sap for making syrup. My older brothers would hunt and fish and sometimes I would wander into the woods to forage for wild fruits and berries. My family had a large vegetable garden and root cellar. We didn’t do all of this because it was trendy, we did it because, for us (a family of eight), it was practical. Years later, while living in Phoenix, it was easy for my wife and me to maintain an herb and vegetable garden for much of the year. We had an orange tree, two lemon trees, a kumquat tree and a fruiting mulberry tree. We would trade fruit with our neighbors who had grapefruit and pomegranate trees. This was, again, very local and very practical. In recent years, there has been an increasing shift toward buying local foods, growing foods at home and joining food and garden sharing programs. I’m glad to be a part of the local wine movement in Arizona, and it is exciting to see world-class wines being made from this land. However, some Arizona winemakers get their fruit from outside of the state—often California. What I’ve noticed about these wines is that, even without the unique Arizona terroir, there is still local flavor. A distinctive taste is imparted by the personality and style of the winemaker. The very same fruit will express itself differently with each winemaker— and you can test this yourself—because Arizona wineries often cooperate, purchasing fruit from the same sources and sharing in the cost of transport.

Perusing the recipes for most of my homebrews is like reading a world traveler’s itinerary. My malt, hops and yeast may come from Germany, Scotland, England, Canada, France or Belgium. Sometimes I’ll use hops from the Pacific Northwest, New Zealand or my own backyard. I often add local ingredients, but they are rarely the bulk of a recipe. My best homebrewed example of an Arizona-grown beer used 23 pounds of fresh prickly pear fruit along with Belgian malt and local wild yeast. Questions come up when pondering the topic of local ingredients in Arizona beer. How local can an Arizona beer actually be? When does “local” become completely impractical? Arizona is unlikely to ever produce more than a small fraction of the ingredients used in its beers. It has even been pointed out that much of Arizona’s water (coming from the Colorado River) isn’t local. As I mention in a previous article, the styles of Arizona beers seem to come from a variety of backgrounds, so perhaps it’s only natural that the ingredients continue to be sourced from far and wide. Though it may not often be practical, I’d like to see a few Arizona craft beers with 100-percent local ingredients. Since White Sonora Wheat has been used in Arizona craft brews already, perhaps we will see wheat beers become the most practical and sustainable option. Some Arizona vineyards have strong and balanced wild yeasts that could work perfectly in a mildly spicy wheat beer. There is still some excellent groundwater in this state, so even the water could potentially be locally sourced. Fruit beers and braggots are other local brews that could move into the spotlight. Sweet potatoes, squash and melons all have potential for creating unique Arizona flavors in beer with seasonal produce that is more accessible than local malt. Sure, these suggestions show no consideration for the Reinheitsgebot (the German Beer Purity Law), but this is the Wild West and all the Germans I’ve met out here seem to appreciate our “cowboy” shenanigans.

ILLUSTRATION: SHUTTERSTOCK / OHN MAR

What does all of this have to do with beer? While it is understandable that some would like all Arizona wine to be made with 100-percent locally grown fruit, nobody seems to expect a local beer to have many (or any) local ingredients. It is easier to grasp the idea that local beer is often more about the brewer than the ingredients. After all, Arizona doesn’t have abundant options for places to grow barley or for malting grain. It has been established that hops can be grown successfully in Arizona, but

their commercial viability remains to be unseen. Some local craft brewers and home brewers find ways to express a taste of home, but this is often little more than a “seasoning” due to the difficulties in finding large quantities of locally grown barley and hops.

AZ WINE LIFESTYLE - FALL 2013

AZWINELIFESTYLE.COM

CRAFT BREWERIES NORTHERN AZ Barley Brothers - BarleyBrothers.com Beaver Street Brewery - BeaverStreetBrewery.com College Street Brewhouse & Pub - CollegeStreetBrewhouseandPub.com Flagstaff Brewing Co. - FlagBrew.com Grand Canyon Brewing Co. - GrandCanyonBrewery.com Granite Mountain Brewing - GraniteMountainBrewing.com Hops on Birch - HopsOnBirch.com Lumberyard Brewing Co. - LumberyardBrewingCompany.com Mother Road Brewing Co. - MotherRoadBeer.com Mudshark Brewing Co. - MudsharkBeer.com Oak Creek Brewing Co. - OakCreekBrew.com Oak Creek Brewery & Grill - OakCreekPub.com Pinetop Brewing Co. - PinetopBeer.com Prescott Brewing Co. - PrescottBrewingCompany.com That Brewery - ThatBrewery.com Wanderlust Brewing Co. - WanderlustBrewing.com

PHOENIX METRO BJ’s Brewhouse - BJsBrewHouse.com Cartel Coffee Lab - CartelCoffeeLab.com Desert Eagle Brewing - DesertEagleBrewing.com Fate Brewing Co. - FateBrewing.com Four Peaks Brewery - FourPeaks.com Gordon Biersch - GordonBiersch.com Huss Brewing Co. - HussBrewing.com North Mountain Brewing - NorthMountainBrewing.com Oggie's Brewing Co. - Oggies.com O.H.S.O. Eatery & nanoBrewery - OHSOBrewery.com Old World Brewery - OldWorldBrewery.com Papago Brewing Co. - PapagoBrewing.com Phoenix Ale Brewery - PhoenixBrew.com Rock Bottom Brewery - RockBottom.com San Tan Brewing Co. - SanTanBrewing.com Sleepy Dog Brewing - SleepyDogBrewing.com Sonoran Brewing - SonoranBrewing.com Sun Up Brewing - SunUpBrewing.com

TUCSON METRO/SOUTHERN AZ

Thomas owns and operates TRUST Art & Design and TRUST the gallery, brews beer and makes wine. See TRUSTArtAndDesign.com and WillcoxTrust.com for more information.

Barrio Brewing Co. - BarrioBrewing.com BJ’s Brewhouse - BJsBrewhouse.com Borderlands Brewing Co. - BorderlandsBrewing.com Catalina Brewing Co. - CatalinaBrewingCo.com Dragoon Brewing Co. - DragoonBrewing.com Electric Brewing Co. - ElectricBrewing.com Gentle Ben’s - GentleBens.com Mad Hatter Brew Pub - MadHatterBrewPub.com Nimbus Brewing Co. - NimbusBeer.com Old Bisbee Brewing Co. - OldBisbeeBrewingCompany.com Sentinel Peak Brewing Co. - SentinelPeakBrewing.com Ten Fifty-Five Brewing - 1055Brewing.com Thunder Canyon Brewery - ThunderCanyonBrewery.com

THE OTHER 46: New Mexico BY JANELLE SANTILLANES

f you visit a New Mexico winery, it is with great pride that you will be educated on the state’s wine history by your server. The story will include how New Mexico was the first in the United States to grow grapes for winemaking back in 1629. Since then, New Mexico’s wine industry has both struggled and thrived. Competing on the world’s stage in wine competitions, New Mexico has won gold, silver and bronze medals that are proudly displayed on wine bottles throughout the various tasting rooms. Aside from the rich history and quality of New Mexico wines, the real charm lies within the personality and uniqueness of the individual wineries. With over fifty wineries located throughout the state, the best way to experience New Mexico wine is by visiting the tasting rooms. Here you will often have access to the owners, winemakers and friendly servers who are willing to talk wine and stories of all sorts.

welcoming place the highway.

Estrella del Norte Vineyard Tasting Room

pull

off

On our trip, we caught the end of an auction that was happening in the parking lot of the tasting room. Men in cowboy hats were kicking up dust and kicking tires as they made their way around the equipment. It was 109 degrees on this summer day, but the tasting room was cool, comfortable and as inviting as a country store.

Owners Dale and Penny Taylor are farmers by trade. Dale, having suffered a heart attack, was told by his doctor that he should start drinking wine. The Taylors began visiting tasting rooms and learning about wine. A few years later, they opened up their own tasting room in their home town of Artesia. A barn next to the tasting room houses parties and events. This day, the barn was decorated for a high-school reunion with the school colors of orange, black and white. Cottonwood Winery has a bulldog on one of their wine labels in honor of the local high school’s mascot. The Taylors are looking forward to selling their winery to Michael and Susan Mahan, although they still plan on visiting with customers and drinking the wine. The Susan and Michael Mahan with Penny and Dale Taylor Mahans have some fresh ideas for the winery, including a plan to add on a brewery. Cottonwood Wine and Brewery is expected to be up and running this September.

Richard Reinders showing a customer the grounds.

At Estrella Del Norte Vineyard in Northern New Mexico, you’re sure to meet up with owners Richard and Eileen Reinders. The Reinders and their tasting room attendant, Vaylenne Bernetich, entertain as they serve up a variety of quality wine. Every person who walks into their tasting room is immediately greeted as a guest of honor.

Interested in learning more about the winemaking process while enjoying some fine wines? Well, then Matheson Winery is the place for you. You won’t find a vineyard on this property. Instead, you’ll find a comfortable storefront and tasting room, located in an industrial area with a large garage in the back for winemaking. Customers are welcome to tour the facility where the wine is made, and if your timing is right, you’ll catch the bottling process as well. Owner Mark Matheson is a native Californian but chose New Mexico as his home. A rare breed, Matheson's first career choice was winemaking. He has both experience as well as formal education in the business. Mark is also a brewmaster. I asked which he preferred better, making beer or wine. One isn’t necessarily easy or harder than the other, he explained. They both require attention to the flavors and characteristics, and making a good tasting beer is just as important to him as making a good tasting wine.

In addition to the educational wine tasting, browse the gift shop full of fun, colorful folk art and collective pieces by local artists. Tour the lush grounds and bring your own picnic, or snack while enjoying the wide variety of local wines.

New Mexico has proven its place as one of “The Other 46” wine-producing states in America. Where grapes can be grown, wine will be made. And if a California native has found his winemaking land in New Mexico, the “Enchanted State,” has even more to offer than once thought.

Oil fields, heavy machinery auctions, pistachios trees, RV Park and wine—welcome to Cottonwood Winery in Artesia! About a three-and-a-half-hour drive south of Albuquerque, this unusual spot for a tasting room is a refreshing and

Visit the wineries websites for additional information, as well as the New Mexico Wine Growers Association to learn more about the state’s wine industry.

100 AZ WINE LIFESTYLE - FALL 2013

ESTRELLA DEL NORTE IMAGES BY DAVID B. HUMBLE / COTTONWOOD WINERY IMAGES BY JANELLE SANTILLANES

AZWINELIFESTYLE.COM

VAGABONDING LULU Winding through Page Springs

ARTICLE AND PHOTOS BY STACEY WITTIG, TRAVEL WRITER

fter driving straight through high country deserts near Sedona, I drop down into a hidden dale of green. Page Springs is a small valley cut into buff-colored limestone by Oak Creek, which flows year round. Rotating my steering wheel to hit the apex of the first tight turn, I follow the freshly painted pavement that winds along the riparian greenway. My old autoracing instincts kick in. You can’t drive fast on Page Springs Road, but the doglegs, declining radius turns and elevation changes remind me of some of my favorite road-race courses. The short, seven-and-a-half mile stretch of Page Springs Road carries a load of Arizona history. Here prehistoric people grew corn, beans and squash. Homesteaders dug canals to water orchards and fields of vegetables that fed Jerome’s miners. Cowboys like the Girdners drove hundreds of head of cattle from here to higher pastures, keeping these irrigated lands open for haymaking. Today, Girdner Trail is a favored hike, canals irrigate vineyards and the lush valley is home to three wineries that are open to the public. It's cooler by the water—secret gardens at the Sycamore Springs Guest House.

While tasting my wine flight, I imagine seeing Vienna for the first time on the Arizona Winemaker’s Cruise. Too soon, it’s time to check into my accommodations, so I bid adieu to friendly pourers and drive a short fifteen minutes to Sycamore Springs Guest House. “I’ve been driving between Sedona and Cottonwood for eighteen years, and I never dreamed this lush oasis was here,” I say excitedly to innkeeper Shirley Millar. The beauty of shady Mulberry trees, sloping greens fed by brook-like irrigation canals and the peaceful symphony of Page Springs Cellars offers indoor and outdoor wine tasting.

“Here we have plenty of access to ground water,” says Dave Baird, wine pourer and student of the nearby Yavapai College viticulture program. I’ve stopped at Page Springs Cellars for tastes of some of the 3560 different wines and vintages offered. The comfortable tasting room is high above the creek and the winery is right under my feet. Through a window, I look down at winemaker Eric Glomski, as he tastes from barrels. Glomski discovered this Page Springs hideaway while mapping perennial waterways during ecology studies. After working California wineries, he returned to open Page Springs Cellars in 2004. Now a prominent Arizona winemaker, he hosts river cruises to European wine country. Sitting in the lounge, I feel the California influence of Glomski’s experience: leather couches, original art, Riedel stemware for club members and trendy music. I nosh on local pecans (I just watched a local rancher carry in a bag), seasonal cheeses and toasted crostini.

102 AZ WINE LIFESTYLE - FALL 2013

The Wynecoop Suite at Sycamore Springs Guest House is a hidden gem.

Continued on page 104 AZWINELIFESTYLE.COM

VAGABONDING LULU trilling birds, croaking frogs and chirping crickets is stunning. Millar shows me around the secret garden-like retreat built on historic ranchland. “The only noise you’ll hear is the occasional moo of a cow,” smiles Millar who raises grass-fed beef while tending to guests’ needs. The rustic setting is trimmed, pruned and accessible. I’m surprised to find neat, curving concrete walkways upon which my roller bag pulls effortlessly.

enthusiastically. We open a bottle of the 2011 Zinfandel, just awarded “Judges Favorite” in the 2012 Arizona Republic Wine Competition. “We’ve come light years since Cynthia joined us,” says Snapp of wife Cynthia who took over winemaking three years ago. To keep up with the popularity, Snapp added an Arizona room and private garden behind the welcoming tasting room. Now visitors sit down to relax with small plates created to complement wine tastings. I enjoy Chef Don Walker’s turkey Dijon pimento slider served with chilled beet chipotle soup as we chat about the new facilities and upcoming expansion into white-wine production. Later at Oak Creek Vineyards and Winery, I sample Arizona whites and reds in an outdoor, country setting evocative of the local ranching heritage. As romantic white curtains billow in the wind, I sit in a cool, wicker chair and relish splendid cheese and views of some of the 4,000 vines planted in the volcanically enriched soil. Picnic tables make this a special place to bring lunch or put together noshings at the deli that is complete with foodie cheeses, salami and olives from around the world. As for my racing past, buy me a glass of Arizona wine and I’ll tell you about the day this lady driver beat Mario Andretti. PHOTO PROVIDED BY JAVELINA LEAP VINEYARD & WINERY

Locally sourced Caprese Salad at Harry's Hideaway features handcrafted pesto.

Three spacious guest suites are named for previous ranch owners: Wynecoop, Merritt and Girdner—those horsemen mentioned previously who started their cattle drives here. Wynecoop, decorated in wine-country motif, accommodates two couples traveling together with two large bedrooms, two baths and a great room with 16-foot vaulted ceilings. All suites include fully equipped kitchens, air conditioning and pond views. I’m in the Girdner Trails End Suite decorated to celebrate the cowboy and ranching life. After locating my terry spa robe in one of the closets and reconnoitering the Spa Cabin, I’m off to Harry’s Hideaway for dinner. Following a renowned career in Chicago, Chef Harry Olson and wife Adele escaped to bring all their success to Harry’s Hideaway in Cornville. Only minutes from Page Springs, the local’s favorite offers affordably priced gourmet meals presented by expert servers. I ask Adele to select a wine pairing for the smoked duck, brie and arugula grilled pizza. She chooses Page Springs Cellars Vino de la Familia and I am very pleased. My husband, who has just driven in for this special feast, gobbles the Horseradish Encrusted Salmon, asparagus and scalloped potatoes. Adele whispers to me that the cozy restaurant will soon be open seven days. The villagers cheer. The next morning, I head for Javelina Leap Vineyard and Winery, one of Arizona’s first wineries. Just across the road from Page Springs Fish Hatchery, saddled horses tied to hitching posts under shady trees enliven the picturesque vineyard. Passionate Rod Snapp greets me

104 AZ WINE LIFESTYLE - FALL 2013

Javelina Leap Vineyard and Winery where the desert meets Arizona wine country.

Arizona Winemaker's Cruise Avenues of the World Travel - (800) 230-3322 PageSpringsCellars.com/Arizona-Winemakers-Cruise-2013 Harry's Hideaway Restaurant (928) 639-2222 HarrysHideaway.com Sycamore Springs Guest House (928) 634-4033 SSGuestHouse.com

Stacey “Vagabonding Lulu” Wittig is an Arizona travel writer who loves to write about emerging wine regions. Follow her escapades at VagabondingLuLu.com. AZWINELIFESTYLE.COM

Branding & Identity | Web & Interactive | Print & Advertising Blood Into Wine • Arizona Stronghold Vineyards • City of Cottonwood • Kindred • Verde Valley Wine Consortium • Stetson Winery Page Springs Cellars • Burning Tree Cellars • The Cellar Door Unhinged • Wine With No Borders • Revolution Tea • Tarbell’s The Parlor • KCRW Santa Monica • KJZZ & KBAQ Phoenix • KUT/X Austin • Nashville Public Radio • Mayo Clinic • Arizona Lottery Phoenix Children’s Hospital • The Biodesign Institute at ASU • Phoenix Art Museum • The Phoenix Zoo • The Train Tracks First Press Fine Wine Auction • Fork & Dagger Restaurant Concepts • Canteen Tequila Bar • The Handlebar Tempe • Modern Margarita

Havice Design | look@havicedesign.com | 480.326.7452

EASY RIDER

SAFE DRIVING OPTIONS KICK IT UP A NOTCH BY KIRSTIN HAVICE

s the number of new wineries, tasting rooms and restaurants continues to grow in Arizona, so does the need to transport patrons safely home. The age-old cab is always a phone call away, but sometimes one may be looking for a different experience, one with more ease, customer service and reliability. Enter Uber, a new type of transportation service in the Valley, innovating the traditional cab, taxi and private driver experience. What makes this new kid on the block stand out? It’s that Uber is, at its base, a technology company. They’ve created software that connects riders and drivers in real time, allowing customers to request and schedule a ride with a smartphone via a mobile app. No smartphone? Send a text or log onto Uber.com to schedule your ride. This may sound basic, but the complexity of the app and what you’re able to do with it is where the company shines. Uber’s Phoenix Community Manager Gabe Williams explains, “Traditional transportation models leave riders unsure of who their driver is, how much a ride will cost and when, or if, a driver will even pick them up. Uber’s on-demand technology empowers riders to request rides in real time, receive the name, photo, vehicle type, license plate and phone number of their driver, estimate a fare before they book their ride, track drivers as they are heading toward them and receive a receipt immediately after completing their ride.”

Setting yourself up with the service is effortless. Here’s a simple rundown: Sign up for an account, either through the Uber app or website. Provide the address for pick up, choose the stylish car you’d prefer and in an average of seven to eight minutes your chariot arrives. To keep things simple, at your initial sign up, you’ll provide payment information that is kept on your account and used for each ride. A standard 20-percent tip is already included in the fare, so there’s no need to stumble around for extra cash or try to calculate the proper amount. The cost to ride with Uber is estimated to be only slightly more than that of a regular cab. Restaurateur Julian Wright, who owns and partners in many popular establishments in Arizona, is no stranger to the importance of safe-driving options for the many that frequent his restaurants and bars. Wright recently hosted a happy hour with Williams at Robbie Fox’s to help spread the word about Uber, successfully earning that company around 40 new customers. Wright quickly became a convert himself. “Uber is all I use now. The convenience of just pushing a couple of buttons, not having to repeat the address, not having to make change, having nothing to sign—it’s great. The drivers are professional, the cars are clean, you’re offered water and they arrive in about half the time of a cab.”

Touring Sonoita Wine Country with Sonoita Limo

Enter Uber, a new type of transportation service in the Valley, innovating the traditional cab, taxi and private driver experience.

106 AZ WINE LIFESTYLE - FALL 2013

AZWINELIFESTYLE.COM

UBER PHOTO COURTESY OF UBER / SONOITA LIMO PHOTO BY AZ WINE LIFESTYLE

This innovative company is certainly something to get Uber excited about. Join the many already traveling safely in style, with the ease of the touch of a button.

What about safe-driving alternatives in Arizona wine country? Verde Valley Sedona Adventure Tours offers three fun ways to explore the Verde Valley: The Verde River Valley Wine Tour, Classic Water-to-Wine Tour and the Grand Water-to-Wine Tour. With the Verde River tour, you will visit the tasting rooms of three acclaimed, award-winning wineries: Arizona Stronghold, Burning Tree Cellars and Page Springs Cellars. The $119 cost per person (plus tax and fees) includes your tastings and transportation (three to four hours). For a more adventurous group, try The Classic Water-to-Wine Tour, which begins with a one-hour Ducky kayak trip on a scenic stretch of the Verde River. You’ll end at Alcantara Vineyards, relaxing in a Tuscan-styled farmhouse, as you're being guided through a tasting of Alcantara wines. Take part in this little adventure for $97.25 per person (plus tax and fees), which includes a $20 credit to be used for the tasting. Craving a bit more river time? Hop on the Grand Water-to-Wine tour. After two-and-a-half hours on the river, you’ll continue to Javelina Leap Winery for lunch and wine tasting. This tour costs $119.55 per person (plus tax and fees). The Grand Water option also includes transportation to and from the tour. All three trips require a minimum of four adults. Sedona Adventure Tours also arranges custom tours ranging in price for those who have their own adventure in mind.

Sonoita Heading south? Sonoita Limo provides wine tasting tours in the Sonoita/ Elgin region. Your chauffeur also serves as your tour guide so guests are provided more than just transportation from point to point. In the seven-seat limo, you’ll find several amenities, including a DVD player, XM Radio, champagne glasses, chocolate roses and an ice-filled bar with sodas, water, cheese and crackers. Leave the planning to Sonoita Limo or create your own route specific to which wineries you’d like to visit. Choose your tour length: Two-hour tour for $130, three hours for $195, four hours for $245 or five hours for $295. Sonoita Limo can accommodate up to seven passengers and can arrange pickup for those staying outside the Sonoita area at an additional charge.

UBER Uber.com/Cities/Phoenix SEDONA ADVENTURE TOURS SedonaAdventureTours.com (877) 673-3661 SONOITA LIMO SonoitaLimo.com (520) 954-5314

the Wine Buzz Interesting tidbits about the Arizona wine industry... In May, 2800 new vines were planted, at Callaghan Vineyards including Graciano (replacing hail-destroyed Grenache), Montepulciano and Clairette.

Sam Pillsbury is Shopping a pilot for a reality show about wine and food.

Burning Tree Cellars celebrated their first anniversary at their location in old town cottonwood. Lawrence Dunham Vineyards released their first estate white wine, a viognier.

Carlson Creek planted 3.3 acres of Muscat of Alexandria for their Sweet Adeline label. Coronado Vineyards just released their Signatore label of wines Riesling, Chardonnay, Sangiovese & Cabernet Sauvignon. Congrats Coronado! Dionysian Cellars and Frietas Vineyards wines are available at the newly opened Old Town Cooperage in Cottonwood. Flying Leap Vineyards Released their new 2012 Verdelho. They are opening up a third tasting room, this one located in Bisbee, this fall.

Kief-Joshua Vineyards is in the planning stages to enlarge the winery!

The Grand Canyon Winery launched an Arizona Wine Club featuring wines from around AZ! Sonoita Vineyards is gearing up for what looks to be a great harvest this year! Arizona Stronghold's nachise was featured in the july issue of sunset magazine.

Passion Cellars has opened up a new tasting room in Willcox, Located in the old Echo Canyon tasting room on the way to Apple Annie's Orchard.

AZ Hops & Vines released the Instagador - a Verdehlo. They will be harvesting their first estate grapes this fall. Fire Mountain Wines opened their new tasting room in early August. They will also be featuring their newly acquired Cellar Dwellers label.

Caduceus Cellars released four roses this summer - Nebbiolo, Sangiovese, GSM & Primitivo/Montepulciano blend.

rob hammelman of Sand-Reckoner Vineyards has joined Aridus Wine Company as lead winemaker. and brad swepson is their new operations manager. aridus just purchased a state-of-the-art bottling line to handle their first vintages this fall.

108 AZ WINE LIFESTYLE - FALL 2013

Charron Vineyards enjoyed another stellar harvest with a huge crew helping to pick!

Cruise with the Wilhelms and Celebrity Cruises to the Caribbean! February 2014.

Zarpara Vineyard's first estate red is coming soonâ&#x20AC;&#x201D; 2012 Sangiovese. Dos Cabezas WineWorks hosted a pig roast for the Fourth of July weekend, showcasing the culinary talents of Sonoita's newest chef (an Arizona favorite) Chef Greg Laprad.

Granite Creek Vineyards planted 400 new vines this year and are releasing two new vintages of their Red Barn Red (blend of Syrah and Cab Sauv) and Superstition Gold (a lightly sweet Riesling). AZWINELIFESTYLE.COM

Food Truck Caravan is where street food, art & music collide every Saturday night from 7:30pm - 11:30pm

GREAT FOOD

LIVE MUSIC

on 5th Ave & Goldwater in downtown Scottsdale. We have a rotation of up to 8 gourmet food trucks, misting system, seating areas, Huka Tent, a Caravan Concierge, live music and discounts to area merchants. This is a free event open to the public and is pet and child friendly. Please come visit us in our boho village for some amazing food, entertainment and conversation.

FOODTRUCKCARAVAN.COM

SEATING AVAILABLE UNDER THE STARS. .

• Reservations for Saturday nights available for large parties • Upgrade to our VIP Caravan Huka Tent available for up to 12 people. Reservations necessary. . • The caravan is also available to cater your off-site events PLEASE CALL LORI AT 480-251-1769 OR N. CASEY AT 602-432-5600 FOR MORE INFORMATIO

Quick Reference to Arizona Wineries & Tasting Rooms For Tasting Room addresses, please see individual map pages

Alcantara

Arizona Stronghold

Verde Valley & Beyond

Cottonwood - 928.649.8463 AlcantaraVineyard.com

Cottonwood - 928.639.2789 AZStronghold.com

Cellar 433

Cellar Dwellers

Jerome - 928.634.7033 Cellar433.com

Cottonwood - 928.607.1789 CDWineCo.com

Freitas

Grand Canyon Winery

Burning Tree

Echo Canyon

Granite Creek

Iniquus Cellars

Chino Valley - 928.636.2003 GraniteCreekVineyards.com

Javelina Leap

Juniperwood Ranch

Kind Vines

Page Springs Cellars

Painted Lady

Cornville - 928.639.3004 PageSpringsCellars.com

Skull Valley - 928.442.9831 PaintedLadyVineyard.com

Pleasant Valley

Saeculum Cellars

Young - 866.558.2734x4484 PVWinery.com

Available at AZ Stronghold SaeculumCellars.com

Fire Mountain

Cottonwood - 928.649.9135 FireMountainWines.com

Williams - 928.635.9421 TheGrandCanyonWinery.com Ash Fork - 602.971.8586 ReunionCamp.com

Jerome - 928.639.WINE Caduceus.org

Jerome - 928.202.8506

Cottonwood - 928.639.2149 FreitasVineyard.com Cornville - 928.649.2681 JavelinaLeapWinery.com

Caduceus

Cottonwood - 928.649.8733 BurningTreeCellars.com

Available at AZ Stronghold IniquusCellars.com

Oak Creek

Flagstaff KindVines.com

Cornville - 928.649.0290 OakCreekVineyards.net

Passion Cellars

Pillsbury Wine Co.

Jerome - 928.649.9800 PassionCellars.com

Cottonwood - 928.639.0646 PillsburyWine.com

San Dominique

Stage Stop

Camp Verde - 602.549.9787 GarlicParadise.com

Cornville StageStopVineyards.com

Stetson Winery | Kingman - 928.757.7206 | StetsonWinery.com Sycamore Canyon | Sedona - 877.903.WINE | BestArizonaWines.com

Sonoita & Beyond

Other

Bear Track

Tucson - 520.975.0050 BearTrackWinery.com

Gallifant Cellars

Su Vino

Tough Country

Online DektownCellars.com

Studio Vino

Tempe - 480.897.1800 StudioVino.com

Scottsdale - 480-994-8466 SuVinoWineryAZ.com

Callaghan

Elgin - 520.455.5322 CallaghanVineyards.com

Hops & Vines

Sonoita - 520.955.4249 AZHopsAndVines.com

Silver Strike Winery

Tombstone - 520.678.8200 SilverStrikeWinery.com

Kokopelli

520.477.9463 GCWine.com

Chandler - 480.792.6927 KokopelliWinery.com

Twisted Rose

602.390.1522 ToughCountryWines.com

Charron

Dos Cabezas WineWorks

Kief-Joshua

Lightning Ridge

Vail - 520.762.8585 CharronVineyards.com

Scottsdale - 480.398.7700 TwistedRoseWinery.com

Flying Leap

Sonoita - 520.455.5141 DosCabezasWinery.com

Sonoita - 520.954.2935 FlyingLeapVineyards.com

Rancho Rossa

Elgin - 520.455.5582 KJ-Vineyards.com

Elgin - 520.455.5383 LightningRidgeCellars.com

Elgin - 520.455.0700 RanchoRossa.com

Sonoita

Tombstone Wine Works

Village of Elgin & Four Monkey Elgin - 520.455.9309 ElginWines.com

Elgin - 520.455.5893 SonoitaVineyards.com

Tombstone - 520.261.1674 TombstoneWinery.com

Wilhelm Family | Elgin - 520.455.9291 | WilhelmFamilyVineyards.com Aridus Wine Company Willcox - 520.766.2926 AridusWineCo.com

Willcox

Dektown Cellars

Flying Leap

Willcox - 520.954.2935 FlyingLeapVineyards.com

Lawrence Dunham

Pearce - 520.82.GRAPE LawrenceDunhamVineyards.com

Carlson Creek

Willcox - 520.766.3000 CarlsonCreek.com

Fort Bowie

Coronado

Willcox - 520.384.2993 CoronadoVineyards.com

Golden Rule

Bowie - 888.299.5951 FortBowieVineyards.net

Dragoon GoldenRuleVineyards.com

Passion Cellars

Pillsbury Wine Co.

Willcox - 602.750.7771 PassionCellars.com

Willcox - 520.384.3964 PillsburyWine.com

Sierra Bonita | Willcox - 520.678.2335 | SierraBonitaVineyards.com Zarpara | Willcox - 602.885.8903 | Zarpara.com

Erathâ&#x20AC;&#x2122;s Cimarron

Vineyard in Willcox Tasting at Dos Cabezas in Sonoita

Keeling Schaefer

Willcox - 520.766.0600 KeelingSchaeferVineyards.com

Sand-Reckoner

Willcox - 303.931.8472 Sand-Reckoner.com

Welcome to a charming world... a vision of Old Mexico with four restaurants and over 45 shops and galleries around every corner. Open daily at 10:00 am .

View our latest magazine at: tlaq.com & click on the icon.

T l a q u e pa q u e a r T s & C r a f T s V i l l a g e

336 State Route 179 in Sedona tlaq.com n

shoptlaq.com

928-282-4838

2 0 1 3

WINE

路

FOOD

路

LIVE

MUSIC

路

FUN

ANNUAL HARVEST CELEBRATION SATURDAY NOV. 2, 1P-5P

A FOOD & WINE AFFAIR

to celebrate the Annual Verde Valley Wine Harvest Perfectly paired culinary creations featuring wines of the Verde Valley Featuring

Food, Wine & Beer Garden LIVE MUSIC Painted Wine Barrel Auction

to benefit the Yavapai College Viticulture Program Over 30 barrels will be available featuring works by local artists

$20 ticket includes

5 wine or food tastings, a complimentary wine glass and a $10 casino PlayCheck.

FEATURING ALL YOUR FAVORITE LOCAL VERDE VALLEY WINERIES

Fire Mountain Wines

Wines for sale at special harvest pricing

cliffcastlecasinohotel.com 800.381.SLOT | I-17, Exit 289 路 Camp Verde Cliff Castle Casino Hotel reserves the right to modify, suspend and/or cancel this promotion at any time, without notice, with approval of the Yavapai-Apache Gaming Commission. Guests must be 21 or older to participate. Please play responsibly.