Heading into winter, things are just starting to heat up. An early frost and some intermittent, crazy hail storms may have thinned out the yield however the resulting crop is much more concentrated and higher quality fruit which is why many vineyards are stating that their grapes may be the best in over ten years. This is also proving to be an amazing time for Arizona in the media. We’ve had a lot of great press nationwide, as well as locally. Terri Tang of the AP put together an amazing article on Arizona’s wine bounty that was picked up by an estimated 350 publications nationwide, both in print and online. The Arizona Republic chose to use the local wine industry as its focus article for its October issue of AZ magazine. Phoenix Woman magazine did a wonderful article on three northern Arizona women in the wine industry. And Phoenix magazine listed one of our own in their “Best Of ” issue. It goes on from there. When asked at a recent seminar what regions were “up and coming”, Gary Vaynerchuk of WineLibraryTV replied “Arizona and Virginia”. This is the big time, baby! Josh, as you know, is in the real estate business and we’re excited to say that the industry is beginning to pick up – it’s not just a by-line in the news, it’s true. We have more people interested in buying land in Arizona to produce wine and even more land owners who are getting grape fever! There are also new tasting rooms opening up, including Lightning Ridge Cellars in Sonoita and Carlson Creek in Willcox. An exciting time in Arizona’s wine industry, indeed! This is only the beginning, folks. Ciao!
Arizona Vines & Wines PUBLISHED BY Arizona Vines & Wines, LLC
CONTRIBUTING WRITERS Steve Ayers Alison Bailin Christina Barrueta Paula Blankenship Eric Glomski Greg LaPrad Natalie Morriss Kathryn Mueller
CONTRIBUTING PHOTOGRAPHERS Steve Ayers Mike Barnacastle Alison Bailin Paula Blankenship Erin Celing Rhonni Moffitt
ADVERTISING SALES
Rhonni & Josh Moffitt
Mike Kilpatrick
Want to get published? We’re accepting submissions from volunteer photographers and writers! Email them to us and we’ll use them at the editor’s discretion. Please remember that anything submitted to Arizona Vines and Wines becomes the property of the magazine.
SUBSCRIPTIONS $19.95 for annual subscription Four issues subscriptions@arizonavinesandwines.com
We need your help! Please provide us any omissions or oversights to help us keep our information up-to-date and accurate. It’s an ever changing industry and we intend to be the PREMIER resource for Arizona’s wine industry. Please feel free to email us at info@arizonavinesandwines.com. Thank you for your continued support!
CONTACT THE PUBLISHER Josh & Rhonni Moffitt (480) 306-5623 publisher@arizonavinesandwines.com
ABOUT THIS MONTH’S COVER Cover Photo was taken by Robin Hoult of Granite Creek Vineyards. The picture was taken in 2004, a timed exposure at the end of a gorgeous Thanksgiving sunset.
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Unique Perspectives on Wine in Arizona by Kathryn Mueller
50 Arizona Wine Bars List of wine bars around the state
10 Featured Winery
54 Chef’s Table
12 High Desert Viticulture
56 Events Calendar
14 Barreling towards a sustainable future
58 Event Update
Granite Creek Vineyards by Steve Ayers
Place, Taste and Health by Eric Glomski
By Steve Ayers
16 Yavapai College
Wine Studies 101 by Paula Blankenship
46 Rubee’s Restaurant Spotlight Heirloom - An American Restaurant
Greg LaPrad of Quiessence
Wine Related Fun Around The State
by Alison Bailin
60 Urban Grocery Celebrates Arizona’s Own By Natalie Morris
61 AZ Agrotourism
Highlights of Arizona Agrotourism destinations
62 Quick Reference Easy listing of all Arizona wineries
Ready to go wine tasting? Let us help plan your trip.
20 NORTHERN ARIZONA 28 SONOITA/ELGIN 36 SOUTHEASTERN ARIZONA 44 IN THE CITY
Dos Cabezas Pronghorn Vineyard
GRAPE PERSPECTIVES . . . A “Family Perspective”: by Kathryn Mueller of Canelo Hills Vineyard and Winery
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any people come into our tasting room wanting to know our story, and with stars in their eyes they comment on how we are living our dream. They are right; it was my parents’ dream and the family is living it. Six years ago Canelo Hills Vineyard and Winery was started from ten empty acres in Elgin’s beautiful rolling grasslands. However, along with the romance and the fun are the long days of hard work, financial worries, and many, many frustrations in carrying out the daily tasks. In these six years we’ve had an abundance of the surprises, trials, and rewards that come from owning and operating a small family winery. Canelo Hills is boutique-sized, and that allows us to do almost all the work ourselves, with personal attention paid to each step of the growing and winemaking processes. We have a comfortable division of labor: my mother Joan grows the grapes, my father Tim makes our wines, and I do the marketing and communications. We all take turns in the tasting room. Our dogs work as greeters. Sometimes friends and loyal customers volunteer their help with planting, harvest, and bottling.
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It might not work for all families, but we’ve always enjoyed each other’s company and been a good team.
There are a lot of really exciting days of successful harvests, getting great wines in the bottle, and busy sales, but oh, there are bad days too. There are hailstorms, electric outages, broken equipment, and unwanted animal visitors. We’ve spent hours trying to keep coyotes away from ripe fruit, and deer from munching on the tender shoots of the vines’ first growth. Working together helps to keep us sane. It might not work for all families, but we’ve always enjoyed each other’s company and been a good team. Sometimes family events like birthday dinners get turned into business meetings, but then working hours are family time too. My architect brother and his graphic designer fiancée live far away in New York City, but they’re a part of the family business doing design work from afar, and they are willing manual laborers or tasting room pourers every time they come to visit. We’ve found that it’s important to communicate and not get our signals crossed. Since my father still juggles his winery work with his full-time day job, and I travel for my other work as a professional musician, we all end of picking up each other’s tasks sometimes. We’re still tweaking that system, and a few communications have gone awry in the process, keeping us on our toes. We also have to be open
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to each other’s ideas, a particular challenge when you’ve got three strong and independent people in one family! As in many small businesses, our work requires constant adaptation and innovation. We all enjoy the ever-changing work and the creative nature of our tasks. We’re also proud of running a small local business and making wine from 100� Arizona-grown grapes. The rewards of being part of Arizona’s burgeoning winemaking industry, and of selling something we’ve made with our own hands, are great.
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Our views on working together in the winery are just one family’s perspective. We interviewed a few other winery kids about what it’s like being in a winery family in Southern Arizona’s wine country. Eight year-old Parker Bostock of Dos Cabezas WineWorks says that what he likes is that “I can help make wine.” He doesn’t like harvest though, saying “it’s boring.”
Caitlin and Claire Callaghan have spent their entire lives playing and working in the family business, Callaghan Vineyards. Twelve yearold Claire’s first memory of being part of a winery family is when she was two years old and hampered her mother’s ability to work in the tasting room because “I’d hug my mom’s leg and ask when we were going to go home.” Now she likes spending time in the winery meeting people and their pets. Older sister Caitlin, age 15, remembers that “when we were younger the winery was a great place to play” and thinks that playing Photo courtesy of Canelo Hills Vineyard & Winery in their fort of old pallets, she and Claire got to use their imaginations more than most kids do. Now that she’s older, she likes the physical work of the vineyard and winery, and thinks that although her parents are tired at the end of every day, “they appreciate things more.” She does acknowledge that her life is different from her friends’ because “there is always something to do [in the winery]. We can’t go on vacations.” While scheduling vacations is nearly impossible, and running a family winery isn’t exactly the working vacation it appears to visitors to be, we and the other winery families know that we have a unique lifestyle. We get to spend our days in Arizona’s breathtakingly beautiful wine country, and work together to produce something special, and in the end we really are living our dream.
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FEATURED WINERY:
Granite Creek Vineyards Chino Valley terroir - Midwestern dreams
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By Steve Ayers hen was the last time someone you know said, “Hey, let’s go out for Midwestern food.”
With signature dishes like string beans in mushroom soup, fruit cocktail, grated carrot and miniature marshmallows in orange-flavored Jell-O, and just about anything dipped, dunked or drenched in ranch dressing, it is fair to say that much of the upper Mississippi palate has yet to go main stream. But such a narrowminded view overlooks the heartland’s critical contribution to the world culinary scene—specifically, its unerring ability to churn out the finest farmers on the planet—by nurture and by nature. Neither Kit nor Robin Hoult, creators and stewards of Granite Creek Vineyards, was born on a farm. Kit, however, was born in Michigan, and Robin hails from Ohio. And, after 35 years tilling the good earth of Chino Valley, they have every right to lay claim to their birthright. Kit & Robin Hoult started Granite Creek Vineyard as Prairie Sun Farm in 1974. They began as a commercial organic vineyard selling Concord grapes. A family business, Kit oversees the vines, Robin the public side of the business, son Kelsey is the winemaker, and daughter Heather does a variety of jobs including wine label design.
Like many a prairie home, the property is surrounded by a windbreak—a mix of old trees planted by the previous owners, standing side-by-side with thousands of cottonwoods, willows, sycamores, ash, cypress and cedar planted by the Hoults. It is also replete with buildings (including a big red barn), also handed down from the previous owners, all of which have been lovingly restored. “What you have here at the winery is the wonderful history of Arizona and the feeling of stepping into another era,” says Robin. As inviting as the property may be, it was first the grapes and then the wine that made Granite Creek what it is today. The Hoults started the farm in 1974, not by growing wine varietals, but by producing organically grown Concord table grapes. At the time it was known as Prairie Sun Farm. And organic was little more than a buzzword to most folks. Then as now, the Hoults viewed organic farming not as a buzzword, but as a way of life. Today Granite Creek Vineyards is the sole producer of certified organic wines in Arizona, a badge the Hoults’ wear with distinction. In order to carry the USDA Organic seal, 100 percent of the grapes must come from a certified organic vineyard that is constantly audited and tested. It also means no sulfites added. “From early on, Kit and I decided we were going to be organic. We did it as much for ourselves as for the consumer. The seal is verification to the buyer that we are who we say we are,” says Robin
Arguably Arizona’s most isolated vineyard/winery (though quite easy to find), Granite Creek is, to date, the only one born of the often windswept and occasionally frozen landscape north of Prescott. Much like the Hoult’s homeland, Chino Valley is a wide and open prairie. Historically, it was the first place in Central Arizona to be farmed. For a number of years it was the breadbasket for the gold mines in and around Prescott. It was the breadbasket for the lodges at the Grand Canyon for even longer. “Chino Valley was settled by homesteaders who knew a great terroir when they saw one,” says Robin, “At 4,600 feet it has a wonderful diurnal swing of as much as 50 degrees.” Translation: Grape vines want what Chino Valley has. Built out of, upon and within a 100-year-old homestead and farm, Granite Creek Vineyards is a monument to the resolve and love of land that typifies the Midwest spirit.
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Robin and Kit credit their neighbors for having made them the farmers they are today, although the idea of growing organically was not something the neighbors initially embraced.
It is a testimony to Granite Creek Vineyards that it can uphold the highest standards of organic wines and at the same time produce award-wining varietals, including its Grand Canyon Cuvee, Late Harvest Zinfandel, Old Vine Concord, Cabernet Sauvignon and Reserve Chardonnay
“We would ask how it was done before the chemical revolution, and they would look at us like, boy you guys are really wet behind the ears. Why would you ever want to do that? But we pressed on, and with their help and some good books we learned about timing and watering and tillage techniques. We ended up merging some modern techniques with the old ways,” says Robin.
In the late 1990’s, at the urging of their winemaker son Kelsey, the Hoults made the transition from commercial organic grape farmers to organic winemakers. Their first crush was in 2004 and the winery opened to the public in 2006. In that short span they have won awards at the World Wine Championships, Toast of Taos Wine Competition and the Governor’s Choice Awards. Granite Creek Vineyards grows about a dozen varietals and continues to experiment with new ones. The current list includes Cabernet Sauvignon, Syrah, Tempranillo, Malbec, Chardonnay, Zinfandel and, of course, Concord. “We still sell Concord grapes as table grapes and for jams and jellies,” says Robin, “We also make two wines from them, our Old Vine Concord, from the 35-year-old vines, and a sweeter dessert wine we call Wild Grape Blush. They are both hugely popular.” The Vineyard is open Fridays, Saturdays and Sundays, from 1 to 5 p.m. Numerous special events are scheduled throughout the season and the romantically landscaped grounds are also available for weddings. For details visit their website at www.granitecreekvineyards.com, or call (928) 636-2003. From May to October they also feature Saturday afternoon musical entertainment. Plan to come spend some time on the lawn. Bring a picnic lunch or call ahead a couple days early and they will prepare one for you. Sorry, they do not offer green bean casserole or Jell-O salad. Ranch dressing, however, may be available on request. All Photos Courtesy of Granite Creek Vineyards WWW.ARIZONAVINESANDWINES.COM
Getting there From Interstate 17, take State Route 69 to Fain Road (fourth stoplight from I-17). Turn right on Fain Road, which becomes State Route 89A, to State Route 89. Exit north on 89 and travel 10 miles to Chino Valley. Go to the third stoplight in Chino Valley (McDonald’s on your left), turning right on Road 3 North. Follow to end, approximately two blocks, turn left at stop sign onto Road 1 East. One half mile down on right hand side look for wine barrels and Granite Creek Vineyards Sign.
www.GraniteCreekVineyards.com
What does organic mean? There is a lot of interest and a lot of confusion about organic wine these days. The interest stems from the increasing presence of wines with organic claims on store shelves and from wine consumers who want organic alternatives to conventional wines. Most of the confusion has to do with the labeling of these organic wines. It is against federal law to make any claim to be organic without USDA Organic Certification. There are four categories that organic wines can claim: 100� Organic, Organic, Made with Organic Ingredients and Some Organic Ingredients. Today, these categories define organic wine so understanding the differences among the four categories is important if you want to know what you are really buying. They can be combined into two groups: 100� Organic - or Organic For a wine to be labeled “Organic” or “100� Organic” and bear the USDA organic seal, it must be made from Certified organically grown grapes and give information about who the certifying agency is. A wine in these categories cannot have any added sulfites. It may have naturally occurring sulfites, but the total sulfite level must be less than 20 parts per million. To qualify for this designation, a winery must also be a USDA Certified Organic Processor.
Made with Organic Grapes or Made with Organically Grown Grapes The wine in these categories must be made from Certified Organic grapes, but produces the wine conventionally with added sulfites. These wines cannot display the USDA organic seal, and the winery producing them does not qualify as a USDA Certified Organic Processor
The Confusion about Sulfites
What seems to further complicate the subject of organic wine is the subject of sulfites. Sulfite or sulfur dioxide is used as a preservative in wines. It has strong antimicrobial properties and some antioxidant properties. The health effects or consequences of sulfites are debatable though a percentage of the population does suffer a sensitivity reaction to them. A wine can make the claim, “Sulfite Free” or “No Added Sulfites - Contains Naturally Occurring Sulfites”, but if sulfites are added and the total sulfites in the wine are above 10 parts per million, it must make the statement “Contains Sulfites.” A wine that makes the claim “Sulfite Free” must have no detectable sulfites.
Full article at Organic Consumers Association: Clearing Up the Confusion about Organic Wine www.OrganicConsumers.org
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HIGH DESERT VITICULTURE - Place, Taste & Health By Eric Glomski - Arizona Winemaker
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very wine region seeks to understand and market what makes it unique and special. In California we have Coastal Pinot Noir growers talking about the cooling influences from the Pacific Ocean, the Finger Lakes growers of New York rightfully boasting the moderating effects of the large bodies of water in their area, and you can’t stop Burgundians from talking about limestone. So what is special about Arizona? I could never cover this all in a one page article, but I’d like to make some broad brush strokes to stimulate some thought on the subject. I have always been a believer that climate and geography are the biggest interrelated factors in creating macro wine styles. I have heard people argue about soils, grape clones, rootstock, water supply, yeast in ferments, and a dozen other micro-factors (with soils being the most controversial – particularly with the Burgundians…). My stock supporting argument is as follows: if you took all the Pinot Noir in Burgundy and planted it on identical limestone in the Rhone or possibly near Temecula – would those wines even remotely resemble good Burgundy? Would Sauvignon Blanc from New Zealand clones make the same wines if they were planted in Sedona? Of course not! I am not trying to say that soils and clones don’t lead to noticeable differences within their growing regions; I am just arguing that these are micro factors while the likes of latitude, elevation, temperature, and rainfall are much larger, macro factors. Herein lays the beauty of Arizona. For starters, we are certainly a high elevation viticultural state. The vineyards of my little world, alone, range from 3800 feet at our Estate Vineyard in Page Springs to our top grower Bob Johnson’s site, Colibri Vineyards, at 5200 feet. The venerable Callaghan Vineyards is at 4800 feet and the up-and coming Keeling-Schaefer Vineyards tops 4950 feet at the base of the Chiricahua Mountains. Because my undergraduate work was all in the field Ecology, I can still remember one of the classic rules: in general temperature decreases by 3.5 degrees per 1000 feet elevation gain. This means that if it is 100 degrees at sea level in July, it will be 82.5 at 5000 feet. This effect is even more pronounced at night as the thinner atmosphere at elevation does not insulate heat loss from the earth like denser air at lower elevations. These temperature differences, alone, can radically alter the growth habits of the vine and thus the character of the fruit produced. It is funny to note that growers in Northern California pontificate about their altitudes when farming at 2000 feet…
Polyphenols have been found to possess a variety of potential health benefits. Preliminary results from recent research shows that grape polyphenols greatly reduce the activity of cancer causing cells in lab animals and even more research suggests that these same compounds greatly reduce the risk of heart disease while also lowering LDL cholesterol in humans. In the past, the chemical resveratrol was publicized as the primary “life extending” polyphenol found in grapes as it extended the life of lab rats significantly. Most recently, the top researchers in the field of polyphenolic chemistry have shown that the effect in humans is negligible because the concentration in grapes and wine is too small to have benefits in human. Rather than resveratrol, keep your eyes out for information on procyanidin, the new poster child polyphenol that is being shown to have strong inhibitory affects on coronary disease in very well controlled experiments. This is certainly an amazing notion – that the wines of Arizona, because of our elevation alone, may have stronger health benefits than that of our western seaboard partners of California, Oregon and Washington. While no direct research has been done here in our state, there is budding evidence out there to support this claim. Another fascinating aspect of this phenomenon is that polyphenols are also what make wine look and taste great. Anthocyanins are the polyphenols that give red wines their color and tannins, which greatly enhance a wine’s texture, are yet another polyphenol found in the grape skin. What does this all mean? My suspicion is that high desert wines are not only better for you, but they pack more flavors in as well – of course, assuming that the winemaker makes the effort to fully extract these compounds from the skins. Then we are getting into winemaking…and another article.
Another major factor associated with high elevation viticulture is the increase in ultraviolet radiation and light intensity. Because there is less filtering atmosphere the higher you go in elevation, more of the sun’s rays make it to the vines. This becomes of interest when one considers that a fair amount of research shows that red grapes (for instance) increase polyphenol production with increased exposure to sunlight. Polyphenols are a group of chemicals that are found in many fruits, walnuts, olives, tea leaves and, of course, grapes. Polyphenols are powerful antioxidants, meaning that they remove free radicals from the body - chemicals that have the potential to cause damage to cells and tissues in the body.
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Another high desert viticulture region, Mendoza, Arigentina
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2250 West Hwy 89A • Sedona, AZ 86336
BARRELING TOWARDS A SUSTAINABLE FUTURE ARTICLE & PHOTOS By Steve Ayers
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n a concrete slab behind the winery at Alcantara Vineyard, against a backdrop of the Verde River, Jose Orrala taps the steel hoops cinching an oak wine barrel, as gently and precisely as a sculptor. Years of apprenticeship have taught him how to disassemble the hardwood casks without it disintegrating into a pile of wooden staves and metal rings. In a matter of minutes the lid is off and two dark stains, incriminating signs of prior leakage, are highlighted for future reference. Then the dirty work begins. Dressed in a HAZMAT suit, a fullface respirator and clinching a two-handed electric grinder, Orrala slips headfirst and waist deep into the barrel as he Climbing headfirst into his work is what it takes to begins removing the crysremove the remains of last year’s vintage, and in tallized residue of a prior the process, breath new life into old barrels. vintage. A half hour later he emerges, covered in a fine layer of claret dust. It is a process he will repeat four more times before all five barrels, one at a time, are inverted over a small fire of burning oak staves, and given a medium toast. Twisted strands of broad-leafed grass are then wedged into the tiny cracks adjacent to the highlighted dark stains before the lid is put back in place and the gentle and precise tapping begins as the barrel is carefully reassembled. Orralla completes the task with the effortlessness of someone who has done this job for 20 years. “Jose is nothing less than an artist,” says Alcantara owner Bob Predmore, as he burns his winery’s logo into the refurFor individual barrel bished barrels, “It’s obvious he knows reconditioners, the process is his way around a wine barrel.” a dirty job. Many winemakers purchase reconditioned barrels It’s also obvious to Predmore and others from companies that use in the wine business that, as a journeyman industrial planers instead of trained in the grinder to resurface the interior art of recondiof the barrel. tioning wine barrels, Orrala’s time has come. The wine industry has sold itself to the world for a variety of reason—all of them good. Outside of the pleasure we all derive from the finished product, winemaking has the added advantage of treading softly on the landscape, using relatively little water, and on its way to the table, bringing along a cadre of businesses that tend to weather economic cycles better than most. The buzzword for this economic model is The final step before the barrel is reassembled is the “sustainability.” toasting of the inside. Every However, sustainability is also a function of winemaker has a preference as to how much toast is the winemaker’s best practices. applied.
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For centuries winemakers have, as a matter of best practice, chosen oak barrels to age, mellow and store wine. The oak of choice is French oak, made of finegrained, tannin-rich trees from the forests of Allier, Limousin, Nevers, Trancais and Vosges. French oak barrels are said to impart their signature buttery/spicy/vanilla/oak flavors at a slower dose, producing a more finished product.
Jose Orrala spent a fifteen year apprenticeship in Napa Valley, half the time building new barrels and half the time reconditioning old ones, before moving to the Verde Valley five years ago.
Many winemakers will not touch anything but a French oak barrel and insist the only way to properly finish wine is in a new French oak barrel. But as Orrala and others are demonstrating, that
may no longer be a “best practice.” It has occurred to Predmore and others that one day in the not too distant future, the number of wine makers could exceed the number of French oak barrels, and, just as importantly, that the rampant cutting of French oak trees does not exactly fit the “treading lightly” so vigorously touted by the industry. The strain on the supply of French oak has already driven up the price of French oak barrels to an all time high of $1,400 each, almost double what they were less than ten years ago. It is becoming enough of an incentive for many winemakers to reconsider their view of new barrels versus recycled barrels. As anyone in any business will tell you, it is about making a profit so you can afford to be around come next year. But winemakers have long held themselves to a different standard—one that says we do this because we love all the other things wine brings to the table. “Why,” ask Predmore, “Should we be denuding half of France when we have artists like José around, who for about $100 each, can breath new life into old barrels.”
Many winemakers refuse to use barrels a second time around, feeling the residues from the last vintage will affect the final taste. However, a growing cadre of winemakers is not convinced. ARIZONAVINESANDWINES.COM
YAVAPAI COLLEGE - WINE STUDIES 101
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article & photos By Paula Blankenship - Yavapai College Communications Manager
our path to Arizona Stronghold’s lab is a bumpy journey along an old, dusty stretch of unpaved highway. Running parallel to the slick asphalt of Northern Arizona’s improved Highway 260, the dirt road serves as an apt reminder that sometimes the road less taken, the obligatory forgotten path, bring us closer to our forgotten heritage. Yavapai College’s Verde Valley Campus in Clarkdale invites students to rekindle their ancestral roots in the wine industry by offering courses that educate the community on the regional wines that are part of their history while preparing them for an industry destined to play a pivotal role in the region’s economic future. “Arizona’s grape growing and winemaking history goes back more than a century to German immigrant Henry Schuerman,” explained Paula Woolsey, the national sales manager for wineries such as Caduceus Cellars, Merkin Vineyards, Page Springs Cellars and Arizona Stronghold Vineyards. “Schuerman’s family winery on the banks of Oak Creek became prosperous largely because of the burgeoning market offered by the Jerome mines.” Matt Rollain, a chemistry student Below Cleopatra Hill, a few miles from on the Verde Valley Campus, those now abandoned mines, Woolsey works as an intern for Arizona has most recently taught courses on Stronghold in the Verde Valley Wines of the United States and Wines of the World to packed classrooms on the Verde Valley Campus. “Initially because of our involvement in the local Wine Consortium we anticipated these classes would be populated by those consortium members,” explained the campus’ Executive Dean Tom Schumacher. “Actually what happened was a bit surprising; so far we’ve brought in nearly 100 students from the community with an interest in wine and viticulture but not necessarily students with a relationship to local vineyards.” Gioia Goodrum, a self-described “French wine snob,” made Woolsey’s weekly classes a priority as a means of discovering tastes and pairings beyond the Old World. “I really didn’t care much for American wine since my background is in French cuisine,” explained Gioia who trained as a chef at the famous le Cordon Bleu in Paris. “In the past I always looked to French wine to pair with food. After Paula’s classes I have a whole new appreciation for American wine because it has it’s own distinct character.” Arizona wines, from nearly 35 wineries currently producing wines with the Arizona designation, were not always at the top of Woolsey’s best taste list. “A decade ago I wouldn’t have recommended an Arizona wine,” Woolsey explained while uncorking a bottle from a local vineyard. “Now I think you’re crazy not to have Arizona wines on your list.” And as vineyards in the Verde Valley grow in popularity and sophistication, the college is ensuring the emerging industry gets noticed and owners can choose from a locally educated workforce. “It’s wonderful to be affiliated with the college so we can use nearby resources,” said Amy McCormick, a lab manager for Arizona
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Stronghold who employs Yavapai College chemistry student Matt Rollain as an intern. “Sometimes in science you don’t know why you’re doing labs, but the hands-on-stuff I do in Amy’s lab is great for the basics and getting paid for doing science is a pretty nice perk,” said Rollain on break from a project requiring the systematic testing of samples for malic acid. “It’s something we do for all of our reds and some of our whites,” he explained. “Those acids are responsible for tartness so to transform those to lactic acid increases the stability of the wine and reduces the potential for spoilage. It’s important stuff.” Before a skilled, available and local workforce was available from the college McCormick was using the Internet to post for candidates who often had little connection to the region. “And if that didn’t work we would have to pay extra costs to use labs in California and pay additional dollars for shipping. It’s really great to be able to use local resources.” According to Executive Dean Tom Schumacher the opportunities for additional partnerships with vineyards means more internships for students and the nurturing of a relationship that eventually will reap a harvest. “Our bigger vision is to have local vineyards partner with us to cultivate major portions of our property,” he said. “Students in our Viticulture100 class are definitely getting excited about getting their hands dirty.” With a pickaxe lazily draped across her shoulder Nikki Check climbs along a meandering trail that traverses the foothills of Mingus Mountain adjacent to the YC Verde Valley Campus. As she walks across the college’s undeveloped land, her comments turn to the caliche layers, soil ripping, canopy management, crop loads, and pruning. It doesn’t take long before she explains why her students in Viticulture 100 are excited about the prospect of developing their skills outside the confines of the classroom.
Nikki Check teaches Introduction to Viticulture (VIT 100) this spring on the Verde Valley Campus. Check and her students are working with the campus to determine what acreage would be most suitable for a vineyard site.
“Students have a passion for this juicy, hands-on learning experience,” she said. “They want to be a part of a vineyard installation, they want to know everything from a-z and they definitely want to get out in the dirt.” As a Northern Arizona native and the co-manager of MerkinVineyards & Orchards Green Management Check brings her own local, hands-on
ARIZONAVINESANDWINES.COM
experiences into the classroom for the benefit of students. The curriculum runs the gamut from the history of grape cultivation and distribution, the evolution and taxonomy of cultivated species and the development of cultivars, varieties and rootstocks, Arizona grape production, vineyard selection, soil and nutrients, the three p’s: pruning, propagation and pests, and of course harvest and post-harvest operations. “I started doing labor in the fields not far from here; this area is such an extreme climate that we’re still pioneering canopy management to fit the climate.” she explained. A student in Wines of the United States gets some hands-on experience with a local In the Verde Valley practicing Arizona wine during a tasting portion of the the art of harvesting demands class taught by Paula Woolsey attention be paid to not just the weather report but grape pH and sugars while frost-prone sites may require leaf pulling and dropping fruit so young vines are coaxed into dormancy. “I’m really fortunate that I was able to learn the ropes and now I get to teach people who are really serious about growing grapes,” she said. From the rocky trail above the Verde Valley Campus it wasn’t hard to imagine a not-so-distant future where students, teachers, and wine growers will make a return to their roots in a vineyard a few miles below Cleopatra Hill. For more information about wine and viticulture classes on the Yavapai College Verde Valley Campus go to www.yc.edu or call 928.634.7501.
Spring 2010 Semester Wine/Viticulture Classes Introduction to Viticulture (VIT 100) Tuesday Evenings 5:30 to 8:30pm Wines of the United States (VIT 120) Wednesday Evenings 5:30 to 8:45pm Jan 20, Feb 3, Feb 17, March 3 Wines of the World (VIT 121) Wednesday Evenings 5:30 to 8:45pm March 10, March 31, April 14, April 28
THE COLLECTOR'S SOURCE
Voted Sedona’s Best Gallery! LOCAL & REGIONAL ARTISTS CHANGING EXHIBITIONS SCULPTURE GARDEN JEWELRY FINE ART FURNITURE
1st FRIDAY ARTIST RECEPTIONS
Tony Curtis
Original Paintings & Hand Embellished Prints
Star York
Bronze Sculpture
David DeVary
Original Paintings & Fine Art Prints
390 N. State Route 89A s Sedona, Arizona 86336 s 928.204.1765 s www. GoldensteinArt.com
Fine Wine Fine Art Sedona Gallery Association
Our galleries will surprise you! Representing the 15 finest galleries in Sedona
Special monthly event: 1st Friday Gallery Tour 5-8pm
Make us part of your wine country tour. www.SedonaGalleryAssociation.com or 928.282.6865
Alcantara 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 winery, making wines that are comparable to the best of California and Europe. Barbara had 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 Vineyard is Freitas Vineyards 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 Freitas Vineyard is hidden away on the outskirts of Cottonwood, AZ. It’s a globe. Check out their new “green” winery building when you visit! small vineyard, the dream of Ray Freitas. She planted the 3 1/2 acre vineyard, Explore their website at www.alcantaravineyard.com. located near the Verde River, in 2000 and has been tending her vines since then. Her 2006 harvest of Malvasia, Cabernet, Syrah and Merlot have provided the first bottling of 100 cases. Ray calls her Malvasia Javelina Leap Vineyard & Winery is located “Sunlight in a bottle”. Freitas Vineyard produces only Estate just 10 miles outside the scenic town of Sedona Grown wines, utilizing the European Tradition. Ray is currently Arizona, adjacent to the green belt of lower establishing sales venues for her limited quantities of the 2006 Oak Creek across from an Audubon bird sancwines and is looking forward to bottling her 2007 harvest, tuary and state fish hatchery. The property was which will include a Petite Sirah. For more information call part of the historic ranches in a valley known as Page Springs for Freitas Vineyard at (928) 639-2149 or (928) 202-9568. 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 Jon Marcus, a former attorney from Detroit, bought 32 acres and winemakers Rod and Cynthia Snapp welcome you to their of fertile land just outside Sedona. About 100 years ago, quaint tasting room that is fashioned after a turn of the century Echo Canyon was home to a farm that produced fruits and western saloon. Many accolades and media attention have been vegetables for the mining camps in Jerome. Nestled along the given to the wines they produce here. They ask that you share these banks of the pristine Oak Creek, the rock-walled vineyards have produced wines handcrafted wines with your friends and loved ones. The tasting that rival the finest made anywhere. Varietals include Syrah, Merlot, Cabernet, room is open daily from 11am till 5pm. For more information visit Cabernet Franc and Zinfandel. Also check out Jon’s other venture Crop Circle their web site at www.javelinaleapwinery.com. Winery in Willcox. For more info go to www.echocanyonwinery.com.
Freitas Vineyards
Javelina Leap Winery
Echo Canyon
Caduceus Cellars Maynard James Keenan created this label for his northern Arizona vineyards, Merkin Vineyards. One day while sipping some fine wine on his patio in the hills of Jerome, Arizona, he realized that the climate in the area was similar to the climates where some of his favorite wines were produced. Why not grow a vineyard here? When asked about the type of wine he intended to grow, he answered, “My art and music has been described as ‘thick, dense, rich complex, engaging, emotional, and spiritual,’ by those who are fans. And an ‘acquired taste’ for those kind others who are not. “ He felt that Arizona aligned with this description and that they were a match made in heaven. “Surely these qualities will be reflected in the wine that Arizona will present to us”. (Oh, did we forget to mention he is the lead singer for Tool). His wines can be purchased at a precious few stores, including his beautiful tasting room. Also available online at www.caduceus.org.
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ARIZONA VINES & WINES - WINTER 2009
Page Springs Cellars
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.” Not only does Eric have a vineyard in northern Arizona, he owns two additional vineyards in Willcox, AZ, including Arizona Stronghold, a second venture with Maynard James Keenan. Eric’s vision is at the forefront of bringing Arizona wines onto the national stage! He also sells the Caduceus label from his tasting room. www.pagespringscellars.com. ARIZONAVINESANDWINES.COM
Granite Creek Vineyards Granite Creek Vineyards is a family-owned and operated vineyard and winery near Prescott, Arizona. In Chino Valley, nestled in a unique valley at 4600 ft., the vineyards are surrounded by rugged granite peaks and high elevation rolling prairie. Vines bask in the intense sunshine this fabulous microclimate provides, with hot days and cool nights lasting late into the fall. These perfect ripening conditions combined with organically farmed granite soil and pure well water develop truly delicious fruit. The vineyard was established in 1974 by the Hoult family and has been managed organically its entire life. The first certified organic farm in Arizona, Granite Creek Vineyards today is one of only a handful of wineries in the United States that make 100% Certified Organic wines without sulfites. To learn more visit their website at www.granitecreekvineyards.com.
Oak Creek Vineyards Deb Wahl, owner of Oak Creek Vineyards & 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 & Merlot and in the lower portion they produce Zinfandel and Chardonnay. There is great sun exposure and currently they have approximately 4000 plants on just over ten acres. They produce full-bodied flavorful reds and lean whites in small batches, giving individual attention to each barrel. Visit www.oakcreekvineyards.net to learn more!
Jerome Winery Jerome Winery was built on the side of Cleopatra Hill between Prescott and Sedona in the historic town of Jerome, featuring over 30 uniquely handcrafted, individually distinct wines. The Vintner’s philosophy is to create wines that are enjoyable for the novice and the connoisseur alike. The owner/vintner learned the art of wine-making by training as an apprentice under master winemakers throughout the United States and Europe. Wine varieties include Pinot Grigio, Mourvedre, White Zinfandel, Syrah, Muscat, Zinfandel, Sparking Wine, Cabernet Franc, Cabernet Sauvignon, 15-yr-old Port and others that are soon to be added! In addition to the Jerome Winery, they have 80 acres of vines planted in southeastern Arizona, the Dragoon Mountain Vineyards. For more info please visit the website at www.jeromewinery.com.
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ARIZONA VINES & WINES - WINTER 2009
Sycamore Canyon Winery Sycamore Canyon Winery is located on the banks of Oak Creek just south of Sedona. Their mission statement is to create the finest quality wines available anywhere in the world. The location of the vineyard was chosen because of the perfect microclimate for growing grapes: plenty of sunshine, clean water and a cold breeze that comes down from the Mogollon Rim which cools the grapes off every evening. All of their custom wines can be sampled at the Art of Wine located in Sedona at the Hyatt Piñon Pointe Shopping Center. They are open seven days a week. www.artowine.com
San Dominique An Arizona original, San Dominique is nestled at 4600 feet, in the hills south of the Verde Valley. Atop a hill, just off the freeway, you can’t miss the winery and tasting room. Also passionate about garlic, you’ll find garlic flavored “everything” here - even wine! San Dominique is home to Bill Staltari, cellarmaster and garlic purveyor. Winemaking has been a tradition in Bill Staltari’s family, stemming back to Calabria, Italy where his father, Joseph, learned the art from his father, who in turn was taught by his father and his father’s father . . . through five generations. Be sure to visit Bill next time you’re passing through. His website is www.garlicparadise.com.
Bitter Creek Winery Jerome’s newest wine venture. An avant-garde ambiance of artwork in a first-class gallery showing some of the area’s finest artists is the place to be for a wine tasting. Their vintner invites you to experience all of his Nouveau varieties while watching the panoramic view across the Verde Valley with Sedona Red Rocks in the distance. You will encounter a grand selection of unique, special press and hard to locate varietals. Their vineyard has 52 different varieties from cuttings taken from exceptional vineyards in Europe and the US. They aim to please even the pickiest palate. Make sure to plan ahead because once you’re here, you won’t want to leave! Open daily from 11am to 6pm. For more information please call (928) 634-7033 or just stop by!
Painted Lady Vineyard In Skull Valley, Painted Lady Vineyard grows Gewurztraminer grapes organically, without the use of toxic chemicals. Their one-acre vineyard, originally planted in 2006, suffered two years of grasshopper infestations and late frosts. Jodi and Fiona, the owners and growers, are hoping that 2009 will at least offer the opportunity to make a small batch of special reserve wine from the vines that have taken hold in the soil of Skull Valley. The farming life still has its surprises (some good, some not) but optimism runs high! In the meantime Eric Glomski of Page Springs Cellars, their winemaker, will continue to perfect the Painted Lady Vineyard Gewurztraminer from California grapes, fermenting all the sugar out of the wine creating a beautiful dry wine. To learn more call at (928) 442-9381. ARIZONAVINESANDWINES.COM
Where to stay . . . Focusing on B&Bs and resorts, you will find locations
here around the Verde Valley, from Rim Rock to Cottonwood, Jerome to Sedona. Explore the area at www.Sedona.TV (great videos!) or visit Sedona’s Chamber of Commerce site at www.visitsedona.com. Also check out Cottonwood Chamber of Commerce at www.cottonwoodchamberaz.org..
B & Bs
A Sunset Chateau of Sedona A Territorial House B&B A Touch of Sedona B&B Adobe Grand Villas Adobe Hacienda B&B Inn Adobe Village Graham Inn Alma de Sedona The Annabel Inn Apple Orchard Inn Boots & Saddles B&B Briar Patch Inn Canyon Villa Inn of Sedona Casa Sedona B&B Inn Cozy Cactus B&B Creekside Inn at Sedona Desert Rose B&B Garland’s Oak Creek Lodge Ghost City Inn Inn on Oak Creek Junipine Resort Las Posadas of Sedona Lodge at Sedona Luna Vista B&B Moestly Wood B&B Page Springs B&B The Penrose B&B Red Agave Resort Sedona Cathedral Hideaway The Sedona Dream Maker B&B Sedona Views B&B The Surgeon’s House Sycamore Springs Guest House
(888) 988-3988 asunsetchateau.com (800) 801-2737 territorialhousebb.com (800) 600-6462 touchofsedona.com (866) 900-7616 adobegrandvillas.com (800) 454-7191 adobe-hacienda.com (800) 228-1425 adobevillagegrahaminn.com (800) 923-2282 almadesedona.com (928) 649-3038 theannabelinn.com (800) 663-6968 appleorchardbb.com (800) 201-1944 oldwestbb.com (888) 809-3030 briarpatchinn.com (800) 453-1166 canyonvilla.com (800) 525-3756 casasedona.com (800) 788-2082 cozycactus.com (800) 390-8621 creeksideinn.net (928) 646-0236 desertrosebandb.com (928) 282-3343 garlandslodge.com (888) 634-4678 ghostcityinn.com (800) 499-7896 innonoakcreek.com (800) 742-7463 junipine.com (888) 284-5288 lasposadasofsedona.com (800) 619-4467 lodgeatsedona.com (800) 611-4788 lunavistabandb.com (888) 334-4141 moestlywood.com (928) 634-4335 pagespringsbandb.com (888) 678-3030 thepenrose.com (877) 284-9237 redagaveresort.com (866) 973-3662 sedonacathedralhideaway.com (866) 563-9134 sedonadreammaker.com (800) 201-1944 sedonaviewsbb.com (800) 639-1452 surgeonshouse.com (928) 634-4033 ssguesthouse.com
Amara Resort & Spa El Portal Enchantment Resort Hilton Sedona Resort & Spa Hyatt Pinon Pointe Resort L’Auberge de Sedona The Lodge at Cliff Castle Casino Los Abrigados Resort & Spa Mii Amo Spa at Enchantment Sedona Rouge Hotel & Spa
(928) 282-4828 (928) 282-1661 (928) 282-2900 (928) 284-4040 (928) 204-8820 (928) 282-1661 (800) 524-6343 (928) 282-1777 (928) 203-8500 (928) 203-4111
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RESORTS
ARIZONA VINES & WINES - WINTER 2009
amararesort.com elportalsedona.com enchantmentresort.com hiltonsedona.com hyattpinonpointe.hyatt.com lauberge.com cliffcastlecasino.net ilxresorts.com miiamo.com sedonarouge.com
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here to eat . . . There are many great dining
choices in Sedona and the Verde Valley. These places cross the spectrum from casual to elegant . . . and they pour Arizona wines! • Amara Resort (928) 282-4828 •
The Asylum
•
Cowboy Club
• • • • • • • • • • • • • • • • • • • • •
(928) 639-3197
Barking Frog Grille
(928) 204-2000
Cucina Rustica
(928) 284-3010
Dahl & Diluca
(928) 282-4200
(928) 282-5219
El Portal Sedona
(928) 203-9405
Fork in the Road Bistro
(928) 284-9322
Elote Café
(928) 203-0105
Garland’s Oak Creek Lodge
(928) 282-3343
Joey Bistro at Los Abrigados
(928) 204-5639
Heartline Café Judi’s
L’Auberge de Sedona Manzanita Inn
(928) 282-0785
(928) 282-4449 (928) 282-1661
(928) 634-8851
Oak Creek Brewery
(928) 282-3300
Pizza Picazzo
(928) 282-4140
Piñon Bistro
(928) 649-0234
Reds at Sedona Rouge
(928) 203-4111
Savannah’s
(928) 282-7959
Relic’s
Stakes & Sticks Troia’s
(928) 282-1593 (928) 204-7849 (928) 282-0123
Yavapai Room at Enchantment (800) 826-4180
W
hat else is there to do . . . Here are a few
• • • • • • •
ideas! This is just the tip of the iceberg . . .
Verde Canyon Railroad - “Grape Train” (800) 320-0718 | verdecanyonrr.com
Sedona Adventure Tours “Water to Wine Tour” (928) 204-6440 | sedonawinetours.com
Laura VandeGrift’s Tours “Sedona Wine Country” (928) 554-4072 | sedona-tour-guide.com A Day In The West “Jeep/Wine Tasting Tour” (928) 282-4320 | adayinthewest.com
First Class Charter ”Verde Valley Winery Tour” (877) 832-3007 | gofirstclasscharter.com Silver Spur Tours (800) 600-4006 | silverspurtours.com
Sedona Hiking Adventures “Wine Tours” (866) 445-3732 | sedonahikingadventures.com ARIZONAVINESANDWINES.COM
Yavapai Restaurant
Elevate your expectations. Fulfill all your senses while you enjoy signature dishes enhanced by an award-winning wine list. Breakfast, lunch, dinner & Sunday Brunch. For reservations call 928.204.6000.
4c process coated logo 525 Boynton Canyon Rd • Sedona, Arizona • enchantmentresort.com • 928.204.6000
Dos Cabezas WineWorks Dos Cabezas WineWorks has been producing wines in Arizona since 1995. Their awardwinning wines have even been served at the White House. The winery was originally located on 80 acres near Willcox, Arizona. 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 www.doscabezaswinery.com.
Canelo Hills Vineyard & Winery
Callaghan Vineyards Located in the rolling oak-dotted hills of southeastern Arizona, at an elevation of 4800 feet, Callaghan Vineyards produces rich, complex red and white wines from its 25-acre vineyard. Mediterranean and Spanish varietals - Petit Verdot, Petite Syrah, Tempranillo, Mourvedre and Grenache - are the basic buiding 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 www.callaghanvineyards.com.
Rancho Rossa Vineyards Rancho Rossa Vineyards is one of the largest family-owned wineries in the Sonoita area. They specialize in UltraPremium varietal bottlings from their 22 acres of estate plantings, using only 100% estate-grown 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 will donate $0.10 to the American Cancer Society for every bottle of wine sold. Please visit the website at www.ranchorossa.com to learn more.
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ARIZONA VINES & WINES - WINTER 2009
Canelo Hills Vineyard and Winery is a family-owned and operated winery established in 2003 by Tim and Joan Mueller. Joan grows the grapes for the wine Tim makes, and daughter Kathryn does the marketing. They have six acres planted and are currently bottling Syrah, Riesling, Tempranillo, Zinfandel, Sangiovese and Chardonnay. Every April they host the Canelo Hills Wine & Farm Festival, where you can taste wines from Southern Arizona wineries, meet the winemakers and buy local farm products. All their wines are made on-site from 100% Arizona fruit. Learn more about them at www.canelohillswinery.com.
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 Winemaker Fran Lightly is producing nearly 4000 cases (9500 gallons) per year from 10 different grape varieties including Colombard, Sauvignon Blanc, Pinot Noir, Syrah, Merlot and Cabernet Sauvignon. Over 90% of this production is sold through a beautiful and spacious tasting room, 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 10AM to 4PM. Visit www.sonoitavineyards.com for more info. ARIZONAVINESANDWINES.COM
Village of Elgin Winery
Lightning Ridge Cellars
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 www.elginwines.com.
After their first trip to Tuscany, Ron & 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 ft. elevration, their vineyards enjoy long warm summers and cool nights to provide the perfect combination for rich, full-bodied wines. They welcome you to their Tucsan-themed winery and tasting room. www.lightningridgecellars.com
Charron Vineyards As you venture off I-10, on Hwy 83 toward Sonoita - you’ll want to stop by Charron Vineyards in Vail. Nestled in a secluded location southeast of Tucson, Leo Cox began building his dream of having a vineyard. Five years of living and working in Spain clearly defined his destiny as a ‘Wine Grape Grower and Maker’. The chance discovery of this location in Arizona was Mr. Cox’s fulfillment of an extensive ten-year search, covering all Western grape growing regions. Today, Charron Vineyards hand crafts about 200 cases of White Merlot. Cabernet Franc and Tempranillo vines are being planted as well. Please visit them at www.charronvineyards.com.
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 Albarino. 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 just 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 www.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.
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ARIZONA VINES & WINES - WINTER 2009
Four Monkey Wines Four Monkey Wines, one of Arizona’s new wineries, produces quality wines at reasonable prices; the four wines retail for under $11/bottle. The winery produces 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 www.fourmonkeywines.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 ten 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. KiefJoshua Vineyards is a winery defined by family, passion & enthusiasm, with a commitment to winemaking that will exceed expectations. www.kj-vineyards.com. ARIZONAVINESANDWINES.COM
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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 some fun ways to enjoy the area . . . Arizona Horseback Experience - (520) 455-5696
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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
www.horsebackexperience.com
La Hacienda de Sonoita . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5308
Arizona Sunshine Tours - (520) 803-6713
Rain Valley Bed & Breakfast . . . . . . . . . . . . . . . . . . . . (520) 456-2911 Rainbow’s End Bed & Breakfast . . . . . . . . . . . . . . . . . (520) 455-0202
Try their “Wine Tasting Ride” www.arizonasunshinetours.com
Wine Country Tours
Square Top Alpacas- (520) 455-4600 www.squaretopranch.com
www.haciendasonoita.com
www.rainbowsendbandb.com
Canelo Stone Cottage . . . . . . . . . . . . . . . . . . . . . . . . . (303) 384-0471 www.vrbo.com/90775
Casita Dole Che . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5687 www.casitadoleche.com
Sonoita Inn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5935 www.sonoitainn.com
Crown C Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5739 www.crowncranch.com
Rancho Milagro Bed & Breakfast . . . . . . . . . . . . . . . . (520) 455-0380 www.milagroranch.com
Walker Guest House . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 400-1088 www.thewalkerranch.com
Whisper’s Ranch Bed & Breakfast . . . . . . . . . . . . . . . (520) 455-9246 www.whispersranch.com
Xanadu Ranch Getaway B&B . . . . . . . . . . . . . . . . . . . (520) 455-0050 www.XanaduRanchGetAway.com
Patagonia
The Duquesne House Bed & Breakfast . . . . . . . . . . . . (520) 394-2732 www.theduquesnehouse.com
The Enchanted Garden . . . . . . . . . . . . . . . . . . . . . . . . (520) 604-0070 www.enchantedgardenaz.net
W
here to eat . . . There are some great dining experiences
to be had in the area. You’ll find everything from pizza-togo to fine dining. Here are a few of your choices . . . keep in mind that none of the wineries serve meals (you’ll find some snacks at a few) - so plan ahead, bring some sandwiches and have a picnic! • • • • • • • • • • •
Cafe Sonoita . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5278 Canela Bistro . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5873 Gathering Grounds . . . . . . . . . . . . . . . . . . . . (520) 394-2097 Grasslands Natural Foods Bakery & Cafe . . . (520) 455-4770 Home Plate . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2344 Viaggio Italiano . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5282 Ranch House Restaurant . . . . . . . . . . . . . . . . (520) 455-5371 Sonoita Crossroads Cafe . . . . . . . . . . . . . . . . (520) 455-0040 The Steakout Restaurant & Saloon . . . . . . . . (520) 455-5205 Velvet Elvis Pizza . . . . . . . . . . . . . . . . . . . . . . (520) 394-2102 Wagon Wheel Restaurant & Saloon . . . . . . . (520) 394-2433
Casita Frontera Guest Cottage . . . . . . . . . . . . . . . . . . (520) 604-6762 www.lafronteraaz.com/id60.html
La Palomita de Patagonia . . . . . . . . . . . . . . . . . . . . . . (520) 394-2036 Painted House Studio . . . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2740 Red Mountain Guest House . . . . . . . . . . . . . . . . . . . . (520) 394-2977 www.redmtncottage.com
Roadrunner Retreat . . . . . . . . . . . . . . . . . . . . . . . . . . . (360) 455-0220 www.southernarizonavacationrentalhomes.com
Spirit Tree Inn Bed & Breakfast . . . . . . . . . . . . . . . . . (866) 394-0121 www.spirittreeinn.com
Studio Gallery & Lodging . . . . . . . . . . . . . . . . . . . . . . (520) 394-2978 Cross Creek Cottages . . . . . . . . . . . . . . . . . . . . . . . . . (520) 400-7230 Dos Palmas Vacation Home . . . . . . . . . . . . . . . . . . . . (866) 394-0056 www.dospalmasaz.com
Circle Z Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2525 www.circlez.com
Patagonia Oaks - A Birder’s Haven . . . . . . . . . . . . . . . (410) 527-0304 Black Dove B & B . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2080 www.theblackdovebb.com
Stage Stop Inn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2211
Santa Cruz County
Hacienda Corona . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 287-6503 www.haciendacorona.com
A Room With A View . . . . . . . . . . . . . . . . . . . . . . . . (520) 397-9297 www.patagoniaview.com
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Pillsbury Wine Company Sam Pillsbury, noted filmmaker, started his dream project in 2006 with 100 acres of prime desert vineyard land in the Willcox Bench area of Kansas Settlement in Willcox. Sam’s dream was to celebrate the local Terroir . . . an Arizona Chateauneuf, a sustainable Rhøne vineyard producing premium quality hand-made 100% Arizona boutique wines, and ultimately an architecturally stunning wine village with 27 dwellings, a Winery, Spa and Restaurant serving food grown organically on the land. The bare land is now a showpiece 100% Sonoita soil vineyard, the first 3 wines have won stellar reviews and are in some of the best restaurants and resorts in the State, and the next architectural stage is under way. “We celebrate and are immensely proud of the rare beauty of the Apache Country location, and the complexity, fragrance and individuality of the wines that come from the vines we grow there.” With the help of attorney/businessman Rob Dunaway and Vineyard Manager Judy Lechtenbohmer, they are planting more vines and developing their resort, and with winemaker Eric Glomski, Pillsbury Wine Company is producing 5 stellar wines for sale, a Pinot Gris, a Rosé, the Roan Red, Diva, and a Petite Sirah. Learn more at www.pillsburywinecompany.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 is to bring Arizona to the national wine stage, promoting their wines as value and quality based. They believe 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. Arizona Stronghold Vineyard’s philosophy is all about place, people, quality and value. The Stronghold vineyard is nearly planted out at 80 acres. They also recently acquired the Bonita Springs Vineyard adding another 40 acres and another 120 acres for potential expansion. To learn more about their venture, visit their website at www.arizonastrongholdvineyards.com.
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ARIZONA VINES & WINES - WINTER 2009
Cimarron In the shadow of the Chiricahua Mountains at 4300 ft., lies the fertile Kansas Settlement farmland. Oregon pinot 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 first vintage was released through select Fox Restaurant locations and future releases will be available through the tasting room at Dos Cabezas WineWorks in Sonoita.
Keeling Schaefer Vineyards Located 12 miles south of the Chiricahua National Monument, Keeling Schaefer Vineyards is a premium Arizona wine producer. Their vision is to produce exclusively 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. At 5000 ft. above sea level, the summer climate of warm, sunny days and cool, high desert nights combines with the unique Rhyolite volcanic soils to create wine with special characteristics. They grow Syrah, Grenache, Mourvedre, Viognier and Petite Sirah. The winery and vineyard is not open to the public, however, they do accept visitors by appointment. Tastings are $5 and include a commemorative glass. Please call (520) 824.2500 or email at jan@keelingschaefervineyards.com. Or visit their website at www.keelingschaefervineyards.com.
Coronado Vineyards Nestled between the majestic Mt. Graham and Dos Cabezas mountains in the Coronado National Forest, a unique wine tasting experience awaits you. Managing owners, Mark and Jacque Cook, and their partners dreamed of owning a beautiful winery and producing outstanding wines for many years. On November 18th, 2006 that dream became a reality with the Grand Opening of Coronado Vineyards. Coronado Vineyards presents nine unique wines, from a sweet white table wine to a dry red wine. The winery and on-site vineyard offer the perfect setting for a private event. With full catering services and a warm and inviting staff, your special event is sure to be one to remember. Come experience all that Coronado Vineyards has to offer; an adventure awaits. www.coronadovineyards.com ARIZONAVINESANDWINES.COM
Colibri Vineyards Before Bob Johnson became a plant scientist, his wife Mickey, a physician, and he spent most of their adult lives in the medical field. One spring morning in 1995, he discovered a restless apple orchard with wonderful rows of trees arm in arm. This land “called to him”. As he stood surveying the buildings and grounds, his gaze caught sight of a beautiful stone arch up on a hilltop, carved thousands of years ago by combined forces of nature. Without hesitation, he and his wife purchased the property, named it Colibri and began to create their dream.
August of 2003 marked a spectacular first harvest with their friends and family. Since then their vines are producing exceptional wines, better than they could have ever imagined. We encourage you to visit their website for more information at www.colibrivineyard.com.
Fort Bowie Vineyards Fort Bowie Vineyards & Orchard Products features the freshest and finest products. Currently the Orchards produce Pecans, Walnuts, Peaches and Cherries. A variety of nut products including specialty roasted Cinnamon Sugared Pecans, Salted and Roasted Pecans, Chocolate Pecan Clusters and Pecan Oil can be purchased at their store year round. The Vineyards produce a unique diversity of wines ranging from their famous Arizona Sweet Water, a sweet white dessert wine, to their Pecan Delight, a distinctive sparkling wine with the essence of pecans. Fort Bowie Vineyards recently introduced a new line of Chocolate Wine Sauces and Wine Truffles. Wine tasting is offered daily. Find out more at their website at www.fortbowievineyards.net.
Crop Circle Vineyards Jon Marcus’ vision for the 80 acres of land in Willcox at his Crop Circle Vineyard and Winery is to have a completely green, solar, biodynamic farm, producing not only grapes for wine, but various foods such as nuts and fruits. A new way of thinking, he is utilizing Mayan Circle planting techniques for the vines. There will also be plenty of pasture space provided to allow animals on-site. The winery and antique-themed tasting room facility is twice the size of that at his Echo Canyon Vineyard in Sedona. Jon is excited about what the future holds for the land in the southeastern region of Arizona and believes that this area has great potential for the state’s ever-growing wine industry.
Carlson Creek Vineyards
Pillsbury Wine Company Vineyard
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Photo courtesy of Mike Barnacastle
Carlson Creek Vineyard is dedicated to the production of fine wine from Arizona. We are family owned and operated. Although we are a young company, we are filled with a passion for the grape vine. Our vineyard’s elevation provides a perfect climate for growing wine grapes. All of us at Carlson Creek Vineyard hope you will come and visit us in our new Willcox tasting room.
W
here to stay . . . Willcox has some great B&Bs. If you
enjoy meeting some great people and staying in a beautiful environment - you’ll love it! • • • • • • • • • • •
Cochise Stronghold B&B . . . . . . . . . . . . . . . (520) 826-4141 www.cochisestrongholdbb.com Copper Queen Hotel (Bisbee) . . . . . . . . . . . . (520) 432-2216 www.copperqueen.com Dos Cabezas Spirit & Nature Retreat B&B . (520) 384-6474 www.doscabezasretreat.com Down By The River Bed & Breakfast . . . . . . (520) 720-9441 www.downbytheriverbandb.com (St. David) Dreamcatcher Bed & Breakfast . . . . . . . . . . . (520) 824-3127 www.vtc.net/~kirk Grapevine Canyon Ranch . . . . . . . . . . . . . . . (520) 826-3185 www.gcranch.com Letson Loft Hotel (Bisbee) . . . . . . . . . . . . . . (520) 432-3210 www.letsonlofthotel.com
W
here to eat . . .
• • • • • •
Coronado Vineyards Thurs, Fri & Sat Dinner beginning at 5PM (520) 384-2993 Big Tex BBQ Dine in a railroad car! (520) 384-4423 Salsa Fiesta (520) 384-4233
Hopi Grill At the Best Western Plaza Inn (520) 384-3556 El Ranchero Fine Mexican Restaurant (520) 384-2660
Some of the B&Bs also serve dinner if requested.
Muleshoe Ranch @ Nature Conservancy . . . (520) 212-4295 Strawbale Manor Bed & Breakfast . . . . . . . . (888) 414-3077 www.bbonline.com/az/strawbale Sunglow Guest Ranch . . . . . . . . . . . . . . . . . . (520) 824-3334 www.sunglowranch.com (closed during the summer) Triangle T Guest Ranch . . . . . . . . . . . . . . . . (520) 586-7533 www.triangletguestranch.com
W
hat else is there to do . . .
•
Visit Chiricahua Nat’l Monument
•
Kartchner Caverns State Park (520) 586-2283
•
www.nps.gov/chir/
Amerind Foundation Museum (520) 586-3666 | www.amerind.org
•
Hike Cochise Stronghold
•
Tour the Rex Allen Museum
•
Visit Tombstone
•
Apple Annie’s (520) 384-2084 | www.appleannies.com
www.cochisestronghold.com www.rexallenmuseum.org
www.cityoftombstone.com
They are seasonal - so check to see if they’re open!
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Studio Vino
Kokopelli Winery NOW AT TWO LOCATIONS! Don and Carol Minchella and 5th & 6th generation wine-makers Herve & Florent Lescombes combined their Italian and French heritages to launch the Kokopelli Winery in 1994, capitalizing on their expertise to produce 24 award-winning wines of Arizona. Kokopelli continues to be family-owned and operated, today under the care of 4th generation winemaker, Dennis Minchella. Now with two locations in the Valley! Check out their location in historic downtown Chandler and their newest venue in Surprise on Grand Avenue. Visit their website at www.kokopelliwinery.com.
Casavino Custom Winery As Arizona’s premier onsite custom winemaking facility, Casavino Custom Winery lets you make quality fine wine with your own custom-designed front and back label. No experience (or stomping) necessary!! Come into the winery, select your favorite wine to make (over 200 different types), and with staff consultation, start fermentation of a batch (yielding 30 bottles). In about six weeks, it’s ready for bottling and labeling. Their graphic artists will design a label for you based on your needs, or you can design it yourself! All custom label design work is free. They are planning to open up a new location later this year. Call them for details or visit their website at www.casavinowinery.com.
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Studio Vino is a custom winery, conveniently located in Tempe, AZ where you can make, bottle and label your own wine. A contemporary, yet comfortable atmosphere, with very friendly service. Start with a tasting and sample the different varietals that are made onsite. Based on your preference, you can make your own batch (28 bottles) and customize to your liking. You can also choose a 1/2 batch (14 bottles) or combine two halfbatches for a variety. Once you decide on the wine you’d like to make, work with Studio Vino experts to mix the ingredients and start fermentation. Studio Vino will rack, filter and test and after about 3 months, you’ll return for your bottling event. You’re encouraged to bring friends, family and/or colleagues! The more the merrier - quite a unique group event. The final touch on your custom wine is your own personalized label. Design your own or work with Studio Vino to create your perfect label. At the end, you will come away with wine that you have made, bottled and labeled... perfect for entertaining, gift giving, sharing with friends or saving for special occasions. Studio Vino is delighted to work with bridal parties, corporate and/or team building events, birthday parties, anniversaries or any other group that is interested in making and bottling wine. Studio Vino’s mission is to provide affordable, custom-labeled wine in a casual, comfortable and modern winery. An experience you’ll remember for years to come ... especially as you share your custom wine! Visit their website at www.studiovino.com.
Su Vino Winery Su Vino Winery in Scottsdale is the second installment of the award-winning winery founded in Grapevine, TX. The winery is family-owned and operated; it’s located in the Arts District of Downtown Scottsdale. Su Vino is an award-winning winery with over 40 medals for their wines. They are the first and only winery in Scottsdale and the first to offer customers the opportunity to have a wine made specifically for them and their palate. They strive to make wine more fun and friendly by breaking down the barriers of wine-speak and wine snobbery. The sophisticated yet fun tasting room is offered for corporate mixers, team building meetings, wine education classes or customer appreciation events. Visit their website at www.suvinowineryaz.com.
ARIZONAVINESANDWINES.COM
RUBEE’S RESTAURANT SPOTLIGHT . . .
C
Heirloom - An American Restaurant
hef Michael DeMaria is well-known in the Phoenix area, garnering raves and awards for his signature restaurant, Michael’s at the Citadel, which closed in 2007 after a successful 10-year run. In fact, I had a wonderful dinner there on my very first trip to Arizona many years ago and I was duly impressed with my introduction to the local fine dining scene. With Heirloom, Chef DeMaria and his Chef de Cuisine Taylor Domet have focused on a more casual concept, with smaller plates and a contemporary American menu showcasing seasonality and locally grown produce and meat. The restaurant itself is similarly comfortable yet sophisticated, with warm burgundy-hued walls, clean lines, tables set with a centerpiece of crisp bread sticks in silver containers (addictive when dipped into the roasted red pepper and white bean spread), a windowed wine room, and a chef’s table with a glass wall looking into the kitchen. The menu is divided into sections of five courses, designed so that diners can make a meal of just a couple of dishes, or indulge in a few and create their own tasting menu. The latter is exactly what a friend and I chose to do on one visit, with Paul, the resident wine expert, choosing wine pairings. Our first course was roasted ruby beet with chévre. A scalloped disk of sweet roasted beet was topped with creamy goat cheese from Black Mesa ranch in Snowflake, Arizona and presented alongside a mound of Chianti-tossed arugula and mache. The shrimp-stuffed artisan rigatoni were absolutely delicious. With all the bland shrimp available now, I sometimes forget how flavorful shrimp should be. I won’t with this winner - tender pasta cylinders stuffed with a filling of chopped shrimp, lemon zest, parsley, and cream, the sauce made with shrimp stock and thickened with white bean puree, and the whole
dish brightened with lemony pesto. The seafood, meat, and poultry dishes that followed didn’t disappoint. A pair of sweet and fresh diver scallops were perfectly seared, sat on a bed of pepper and onions in a pool of “Uncle Ray’s crab bolognaise”, and were garnished with tarragon pesto. Cinnamon-roasted pork belly was savory and forktender, served with white bean ragu and apple sauce. The Singh Farms Honey and orange roasted duck was fantastic - Crispy-skinned, rosy slices of duck breast (the fat carefully hand-trimmed so just enough was left to baste the meat as it roasted) were enhanced by a rich foie gras emulsion and a butternut squash tartin topped with a circle of homemade marshmallow - a sophisticated take on the comfort dish of sweet-potato casserole on some Thanksgiving tables. The lamb was another standout. A juicy grilled Colorado lamb T-bone with a green peppercorn demi-glace, drizzled with mint pesto, was served with a delicious caponata of eggplant, roasted peppers, and both kalamata and Castelvetrano olives. We ended this feast by sharing an Heirloom signature dessert, three warm cake doughnuts dusted with powdered sugar on creamy lemon chiffon, a favorite that I can’t help ordering every time we visit. With such a multi-course meal, we especially enjoyed the well thought-out wine pairings, such as a classic New Zealand Sauvignon Blanc from Cloudy Bay with the beet salad, the Willamette Valley Domaine Serene Pinot Noir with the duck, a favorite local Arizona wine – Keeling-Schaeffer’s “Two Reds” Grenache - with the lamb, and Elio Perrone Sourgal Moscato D’Asti with those delightful doughnuts. You need not order so many courses, however, and I find that two courses are usually plenty for me. Other dishes on recent visits have included terrine of quail with mushrooms and cider. Finished on the grill, the slice of terrine sat atop a circle of tangy sauce with depth from quail stock, garnished with dainty beech mushrooms, and served with a baby spinach, carrot, and red onion salad tossed with baconmustard vinaigrette. I loved this, just a great combination. Citruslemon calamari “a la fresca” was a tender pile of sautéed squid perched on rich carnaroli risotto with mushrooms and parmesan. Another second-course dish I’ve enjoyed was walnut-dusted veal sweetbreads with rosemary cauliflower “2-ways” – roasted florets, and a creamy puree (and I should note, perfect with Paul’s pairing of an Italian vermentino/ malvasia/chardonnay blend). Heirloom’s version of veal Oscar is a signature dish that I’ve ordered more than once Continued on page 48
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Rubee’s Restaurant Spotlight . . . cont’d – a tender, lightly breaded veal cutlet topped with the traditional crabmeat and asparagus and napped in tarragon-scented béarnaise. I also find it hard to stay away from the heirloom tomato soup with basil and pasta when I see it on the menu. So flavorful, and I love the texture from tiny acini de pepe pasta. For desserts, while I do find myself gravitating towards the doughnuts, I also recommend the quartet of sorbets and ice creams (two of each) I ordered just this week. I’m a fan of savory and sweet, and all four were packed with
Citrus-Lemon Calamari A La Fresca with Mushroom & Parmesan Risotto
Tarragon Scented Diver Scallops
Because Heirloom takes a seasonal approach, the menu changes monthly. While I may miss wonderful dishes that I’ve enjoyed earlier, I always look forward with anticipation to the ever-changing selections that the talented kitchen has planned. In fact, Heirloom’s website has a section listing “next month’s harvest”. Heading into the winter season, upcoming menus will offer items such as short rib ravioli, king crab, and butterfish, and take advantage of local producers with heirloom tomatoes from Seacat Gardens and Cave Creek escargot. I can’t wait.
Custard-Filled “Cake Doughnuts”
flavor – sorbets of rosemary-red wine and sweet-tart cranberry with apple, and almond-chocolate and banana nutmeg ice creams. This was an especially nice finale with the suggested pairing, a lovely 1998 Oremus Tokaji Furmint Noble Late Harvest Hungarian dessert wine. Service on all our visits has been excellent, beginning with a friendly greeting from the affable General Manager Jonathan Noel Mendelson, to excellent service from Ross along with astute wine pairings from Paul, to the opportunity to chat with engaging Chef Taylor Domet. I particularly noted how knowledgeable the servers were about the menu, something I very much appreciate when I dine out. Grilled Colorado “Lamb T-Bone”
Next Month’s Harvest to include:
Short Rib Ravioli • Baby Turnips • Seacat Farms Tomatoes Black Mesa Goat Cheese • Butterfish • Pork Cheeks Duncan Farms Carrots • Sonoma Chicken Breast • Octopus Flounder • Santa Barbara Mussels • Cave Creek Escargot
Heirloom DC Ranch Marketplace
20775 N Pima Road Scottsdale, AZ 85255
480.515.2575 www.mculinary.com/Heirloom
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WINE BARS Around the State SCOTTSDALE
Armitage Bistro armitagewine.com (480) 502-1641 AZ Wine Co. azwineco.com (480) 423-9305 Bacchus Wine Made Simple bacchusaz.com (480) 368-1743 Cafe Forte cafeforte.com (480) 994-1331 Centro Paninoteca centropaninoteca.com (480) 443-7162 Cru Fine Wines crufinewines.com (480) 222-4098 Crush’d Wine Bar crushdwinebar.com (602) 445-6176 Crust Pizza & Wine Cafe crustscottsdale.com (480) 948-3099 Grapes Pizza & Wine Bar azitaly.com (480) 922-8787 Grazie Pizzeria (DC Ranch) grazie.us (480) 538-8466 Grazie Pizzeria (Old Town) grazie.us (480) 663-9797 Javino’s javinos.com (480) 315-9900 Kazimierz World Wine Bar kazbar.net (480) WINE-004 Kitchen: Market Cafe & Wine Bar thekitchenscottsdale.com (480) 612-0100 Phoenix Wines phoenixwine.com (480) 948-9202 Sportsman’s Fine Wines sportsmans4wines.com (480) 948-0520 Rare Earth Coffee & Wine Bar rareearthwine.com (480) 513-6252 Razz’s Restaurant & Wine Bar razzsrestaurant.com (480) 905-1308 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
WEST VALLEY Grazie Pizzeria - Buckeye grazie.us (623) 853-1717 Ground Control - Goodyear groundxcontrol.com (623) 935-2604 The Tasting Room - Peoria thetastingroomllc.com (623) 455-4100 WineStyles - Peoria winestyles.net (623) 872-7900
EAST VALLEY
Arrivederci - Ahwatukee azitaly.com (480) 759-9292 Caffe Boa - Ahwatukee caffeboa.com (480) 893-3331 My Wine Cellar - Ahwatukee no website (480) 598-WINE Va Bene - Ahwatukee vabeneaz.com (480) 706-4070 Cork - Chandler corkrestaurant.net (480) 883-3773 Down Under Wines - Chandler downunderwinesandbistro.com (480) 705-7131 D’Vine Wine Bar & Bistro - Chandler dvinebistro.com (480) 482-5550 Pesto’s Pizza & Wine Bar - Chandler pestospizza.com (480) 821-0035 Whole Foods Market - Chandler wholefoodsmarket.com (480) 821-9447 98 South - Chandler 98south.net (480) 814-9800 Romeo’s Euro Cafe - Gilbert eurocafe.com (480) 962-4224 Vine Expressions - Gilbert vineexpressions.com (480) 663-0730 D’Vine Wine Bistro - Mesa dvinebistro.com (480) 654-4171 Il Vinaio - Mesa ilvinaio.com (480) 649-6476 La Bocca - Tempe laboccapizzeria.com (480) 967-5224 Sun Devil Liquors - Mesa no website (480) 834-5050
NORTH VALLEY
Blue Sky Wine Bar - Carefree blueskywinebar.com (480) 595-9909 AZ Wine Co. - Carefree azwineco.com (480) 488-6203 Brix Wine Spot - Cave Creek brixwinespot.com (480) 575-9900
Cartwright’s - Cave Creek cartwrightssonoranranchhouse.com (480) 488-8031 Cave Creek Coffee Co. & Wine Bar cavecreekcoffee.com (480) 488-0603 Cellar 13 - Carefree no website (480) 437-1313
PHOENIX - NORTH
25 Degrees at City North 25degreesrestaurant.com (480) 502-1125 Cave Creek Wines cavecreekwines.com (602) 482-8600 Copa Habana Wine thecopahabana.com (602) 993-6800 Magnum’s Cigar Wine Spirits magnumscigarwineliquor.com (602) 493-8977 Press Coffee, Food & Wine presscoffeefoodwine.com (480) 419-6221 Vino 100 vino100phoenix.com (480) 502-8466 Whole Foods Market wholefoodsmarket.com (480) 515-3700 Wine Styles - Paradise Valley winestyles.net (480) 922-4771
PHOENIX - CENTRAL Backstreet Wine Salon backstreetwine.com (602) 550-7900 Bar Bianco pizzeriabianco.com (602) 528-3699 Bombay Spice Grill & Wine Bar bombayspice.com (602) 795-0020 Bombero’s Cafe & Wine Bar vabeneaz.com (602) 687-8466 Cheuvront Restaurant & Wine Bar cheuvront.biz (602) 307-0022 District districtrestaurant.com (602) 817-5400 Lola Tapas lolatapas.com (602) 265-4519 Portland’s portlandsphoenix.com (602) 795-7481 POSTINO winecafe postinowinecafe.com (602) 852-3939 POSTINO Central postinowinecafe.com (602) 274-5144 Silver Wine & Martini Bar silver136.com (602) 253-8300 Sportsman’s Fine Wines sportsmans4wine.com (602) 955-WINE Tarbell’s tarbells.com (602) 955-8100
Grapeables - Fountain Hills grapeables.net (480) 816-5959 Tonto Bar & Grill - Cave Creek tontobarandgrill.com (480) 488-0698 Continued on page 52
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WINE BARS Around the State TUCSON
Armitage Wine Lounge Cafe armitagewine.com (520) 682-9740 CataVinos catavinoswines.com (520) 323-3063 The Dish Bistro & Wine Bar rumrunnertucson.com (520) 326-0121 Enoteca Pizzeria & Wine Bar enotecarestaurant.com (520) 623-0744 Feast eatatfeast.com (520) 326-9363 Hacienda del Sol haciendadelsol.com (520) 529-3500 Pastiche pasticheme.com (520) 298-3694 Zona78 zona78.com (520) 888-7878/296-7878
PRESCOTT
Bin 239 bin239.co m (928) 455-3855 Jazzy’s Wine Bar jazzyswine.com (928) 776-8886 The Library on Gurley thelibraryofwine.com (928) 541-9900 Saffron Bistro & Wine Bar no website (928) 772-2726
Name Address City Phone Email
State
Zip
FLAGSTAFF
Brix Restaurant & Wine Bar brixflagstaff.com (928) 213-1021 Cuvee 928 Wine Bar & Cafe cuvee928winebar.com (928) 214-WINE The Wine Loft no website (928) 773-9463 WineStyles winestyles.net (928) 226-8565
BULLHEAD CITY
Cork & Beans corknbeans.biz
(928) 758-2009
SEDONA & BEYOND
Art of Wine artowine.com Dahl & Diluca A’Roma a-romasedona.com L’Auberge Wine Bar lauberge.com Made In Arizona madeinazsedona.com Wild West Wines no website Grapes no website
(928) 203-9463 (928) 284-1556 (800) 905-5745 (928) 282-0707 (928) 282-5136 (928) 639-8477
CHEF’S TABLE
Local chef’s recipe featuring local products and paired with an Arizona wine
Roasted Pumpkin Soup with Créme Fraiche FOR THE SOUP 1 - 10-12 lb Pumpkin 4 lb Carrots (Peeled, Rough Cut) 4 lb Yellow Onions (Peeled, Rough Dice) 2 lb Celery (Rough Cut) 1 head Garlic (Peeled) 1 gallon Whole Milk
2 C. Light Brown Sugar 1 tsp Fresh grated Nutmeg 1 tsp Ground Cinnamon 10 sprigs Fresh Thyme Salt & Pepper to Taste
FOR THE CRÉME FRAICHE 2 C. Heavy Cream 1/8 C. Buttermilk PREPARATION 2 Days in advance: Combine the heavy cream and buttermilk. Mix well. Cover and allow to sit at room temperature for 36-48 hours. Cream should thicken nicely. Season with salt to taste and refrigerate.
DIRECTIONS Seed, quarter and lightly oil the pumpkin. Roast the quarters covered with foil in a 350° oven for 1 hour or until tender. Separate the flesh from the skin and reserve the pumpkin meat. In a large stock pot, sweat the onions, carrots, celery and garlic. When vegetables are tender add the pumpkin meat and cover with whole milk. Place the fresh thyme in a sachet and add to the soup, and season with salt and pepper. Simmer lightly for 1 hour. Add sugar, nutmeg and cinnamon and continue to simmer for 15 minutes. Remove from heat, remove the thyme sachet and discard. Puree the soup in a mixer or with an immersion blender. Strain the soup through a chinois or china cap. Finally adjust the soup for taste (with salt and pepper) and consistency with adding more milk or reducing the soup more. Serve the soup in a warm bowl with a dollop of your housemade Créme fraiche. By Executive Chef Gregory LaPrad Phoenix, AZ
www.quiessencerestaurant.com
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(602) 276-0601
ARIZONAVINESANDWINES.COM
Recommended Pairing:
Pillsbury Wine Company 2008 Pinot Gris
EVENTS CALENDAR FALL FESTIVITIES, WINTER CELEBRATIONS
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here was an abundant festival season last fall. Everything from intimate winemaker dinners to winery harvest festivals and the largest Arizona wine festival ever to date! If you didn’t have a chance to attend any of the events, be sure to check out our website for last minute additions to the list below (www.ArizonaVinesandWines.com/events.html). You can also find the Arizona winemakers around town at your local AJs, wine bars, Whole Foods Markets and resorts. This last quarter we had Harvest Festivals all over the state - from Coronado Vineyards Grape Stomp to Dos Cabezas “Cosecha” to Alcantara’s Harvest Festival. On top of that there was the Willcox Wine and Art Festival, Cottonwood’s Walkin’ on Main, Sedona’s Community Fair and Kokopelli’s15th Anniversary Winemaker Dinner. These events all promoted and featured Arizona’s wines. To top them all off, we had over 20 Arizona wineries present at the First Annual Arizona Wine Growers Festival at the Farm (see more on oppoosite page), which incorporated a couple of wine competitions into the mix. So many great opportunities to support your local wineries!
JAN 14TH-MAR 28TH THROUGH FEBRUARY DECEMBER EVENTS • • • • • • • • • • • • • • • • • • • • • • • • •
Thunderbird Artists Arizona Fine Art & Wine Expo ............................................................................. ThunderbirdArtists.com Granite Creek Wine by the Fireside Series in their new Homestead Log Cabin ........................ GraniteCreekVineyards.com
12/4-6 10am-Dusk Tempe Festival of the Arts & Arizona Wine Festival.................................................................. TempeFestivaloftheArts.com 12/4 4pm-7pm Bordeaux Tasting from Petit Chateau to Grand Cru.............................................................................WineDepotTucson.com 12/5 3pm-5pm Wreath-Making Workshop II..................................................................................................................CaneloHillsWinery.com 12/5 6pm-9pm Dawning of a New Day in an MS Free World: Wine & Art for a Cure....................................................................StudioVino.com 12/6 5:30pm-8pm Blackstone Country Club Wine Tasting.............................................................................BlackstoneCountryClub.com 12/8 5:30pm-9pm Freemark Abbey Wine Dinner................................................................................................................ TinderBoxKitchen.com 12/9 5pm-8pm Wine Wednesday - Supporting the American Cancer Society’s Relay for Life at Ruffino’s..................................RuffinoAZ.com 12/10 6pm-10:30pm Quintessa Wine Dinner at BLT Steakhouse.................................................................................................... BLTScottsdale.com 12/10 6pm-7:45pm Wild Horse Grille at the Talking Stick Golf Club Wine & Food Pairing.............................................TalkingStickGolfClub.com 12/11&12 A Kokopelli Christmas Carol - Surprise Location......................................................................................... KokopelliWinery.net 12/12 5:30pm-9pm Whole Foods Market Chandler: Wine Tasting & Tapas with St. Francis.............................................WholeFoodsMarket.com 12/14 6:30pm-9pm Romeo’s Euro Cafe presents Molly Dooker............................................................................................................... EuroCafe.com 12/18-20 various Gruel and Grog at Page Springs Cellars...............................................................................................PageSpringsCellars.com 12/18-20 A Kokopelli Christmas Carol - Chandler Location....................................................................................... KokopelliWinery.net 12/26 9am-1pm Rouge-Bleu Wine at Vincent’s Farmers Market............................................................................ VincentsonCamelback.com 12/31 9pm-2am New Year’s Eve Francis Ford Coppola Dinner at Morton’s.........................................................................................Mortons.com
JANUARY EVENTS 1/13 6pm-8pm Sip, Savor & Socialize with Martha Barra at Rita’s Kitchen.......................................................................... CamelbackInn.com 1/15-17 10am-5pm Carefree Fine Art & Wine Festival........................................................................................................ ThunderbirdArtists.com 1/16 Coronado Award-Winning Winemaker Dinner...................................................................................CoronadoVineyards.com 1/21 6pm-10pm St. Hallett Wine Dinner at BLT Steak Scottsdale........................................................................................... BLTScottsdale.com 1/29-31 Kokopelli Italian-American Festival - Chandler Location.......................................................................... KokopelliWinery.net
FEBRUARY EVENTS
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2/3 6pm-8pm Sip, Savor & Socialize with Chris Hanna at Rita’s Kitchen.................................................................... SedonaVerdeValley,org 2/10-14 Tubac Festival of the Arts.........................................................................................................................TubacAZ.com/Festival 2/12-14 Days of Wine & Roses - Kokopelli Chandler & Surprise............................................................................... KokopelliWinery.net 2/13 10am-5pm Coronado Vineyards Wine & Chocolates.............................................................................................CoronadoVineyards.com
IN MARCH:
March 26-28: Tempe Festival of the Arts and Arizona Wine Festival ....................................... TempeFestivaloftheArts.com
ARIZONA VINES & WINES - WINTER 2009
ARIZONAVINESANDWINES.COM
ARIZONA WINE GROWERS FESTIVAL AT THE FARM 2009 F I N E
ART
The Arizona Wine Growers Association held its First Annual Festival at the Farm on November 22nd, 2009 at the Farm at South Mountain. It was an amazing event featuring 21 Arizona wineries, great local treats, music, seminars, auctions and an awards ceremony. It has received rave reviews from attendees, media and participants. You will NOT want to miss next year’s event! www.AZWineGrowersFestivalattheFarm.com
WI N E
EVENT S
Arizona Fine Art EXPO Jan 14 thru March 28 · 10am-6pm
26540 N Scottsdale Rd, Scottsdale 480-837-7163 • ArizonaFineArtEXPO.com
Carefree Fine Art & Wine Festivals Jan 15-17 & Mar 5-7 · 10am-5pm
WINERIES IN ATTENDANCE WERE: Canelo Hills Vineyard & Winery Dos Cabezas WineWorks Keeling Schaefer Vineyards Arizona Stronghold Coronado Vineyards Juniperwood Ranch Juniper Well Ranch Lightning Ridge Cellars Painted Lady Vineyard Pillsbury Wine Company Page Springs Cellars Caduceus Cellars Callaghan Vineyards Kief Joshua Vineyards Jerome Winery Alcantara Vineyards Sonoita Vineyards Su Vino Winery Kokopelli Winery Rancho Rossa Vineyards Javelina Leap Vineyard & Winery
&
101 Easy Street Downtown Carefree
Stagecoach Fine Art & Wine Affaire Feb 12-14 · 10am-5pm
7100 E Cave Creek Rd Stagecoach Village • Cave Creek
Fountain Hills Fine Art & Wine Affaire March 19-21 · 10am-5pm
16810 E Avenue of the Fountains Festival Admission $3 Expo Season Pass $8 • $7 for Military & Seniors
ThunderbirdArtists.com • 480-837-5637
Awards Ceremony - Gold Medals Grower’s Cup Medal - White Canelo Hills 2008 Malvasia (top honors) Page Springs Cellars 2008 Vino de Familia Blanca (People’s Choice) Callaghan 2008 Lisa’s Page Springs Cellars 2008 Chardonnay Grower’s Cup Medal - Red Arizona Stronghold 2008 Nachise (top honors) Callaghan 2007 Claire’s (People’s Choice) Javelina Leap 2008 Petite Sirah Pillsbury 2007 Diva Sonoita Vineyards 2006 MeCaSah Grower’s Cup Medal - Rosé Arizona Stronghold 2008 Dayden (top honors) Winemaker’s Medal - Red Alcantara 2006 Petite Sirah (People’s Choice - tie) Caduceus Cellars 2007 Premier Paso (People’s Choice - tie) Page Springs Cellars 2007 El Serrano Winemaker’s Medal - Dessert Coronado Vineyards Dolce Veritas (top honors)
For a full list of winners visit www.ArizonaWine.org Sculpture: Guilloume
Background: Michele Ledoux
EVENT UPDATE ARTICLE & PHOTOS By Alison Bailin Batz
A Toast to the Rocky Mountain Emmy Awards From Arizona’s Family on KTVK TV 3 to the Phoenix Suns broadcasting team on My 45, all of the on-camera and behind-the-scenes television media throughout Arizona and beyond celebrated their best and brightest at the annual Rocky Mountain Emmy Awards gala event in late October. With casino gaming tables, high fashion and wine flowing, the Downtown Phoenix Sheraton transformed itself from upscale local hotel to posh Vegas-like resort in the vein of the Bellagio, Wynn or Venetian. During the casino cocktail portion of the evening, guests noshed on goodies from a sumptuous buffet, a tequila tasting from Señor Rio Tequila and enjoyed fabulous SWAG bags that include products from Zethina Cosmetics, Revolution Tea, Fairytale Brownies, Herdez and La Victoria Salsas and much more. Among the winners were all major Phoenix and Tucson television stations as well as Fox Sports Net Arizona and Phoenix Suns Broadcasting. CBS 5 took home the Governor’s Award for their “Pay It Forward” series, which is a grass-roots community service program. It’s the highest award presented at by the National Academy. Individual members of the media also garnered several honors including: Bob Adlhoch, Phoenix Suns Broadcasting – Live Director Peter Busch, CBS 5, and Lori Jane Gliha, ABC 15 – On-Camera Talent Reporters Megan Case, FSN Arizona, and Joe Pequeno, 12 News – Advanced Media Hosts Troy Hayden, FOX 10 – On-Camera Talent/Anchor Paul Horton, CBS 5 – On-Camera Weather Kaley O’Kelley, formerly of ABC 15 now with KTVK TV 3 – Best Breaking News Among the many winners were also big connoisseurs of wine, both local and exotic. We caught up with several to find out their favorite varietals. “My wife is the wine drinker in our family, so I generally like whatever she tells me to – and most of the time, she is spot on with her palate,” said Bob Adlhoch from the Suns. “Locally, we’ve become fans of several Sedona wineries including Javelina Leap and Page Springs, but I will drink most anything – EXCEPT (San Antonio Spur Head Coach) Gregg Popovich’s brand.” While Hayden trusts his wife when it comes to wine, FSN Arizona’s Megan Case trusts pairing wine with weather. “I’m usually much more of a white wine person since it’s typically so warm here. I love Chardonnays and Sauvignon Blanc – J. Lohr and Toasted Head are faves. However, I recently went on a girls’ trip to Napa and found the love of my life in bottle form...ah, Cakebread Reserve.”
Emmy Winners from FSN Arizona
Kaley O’Kelley also prefers a good white, after she got over the intimidation of wine from her youth. “Wine used to intimidate me. Growing up in East Wenatchee, Wash. where blue jeans, tennis shoes and a great burger at Dairy Queen made for a perfect night, I thought Vino was for the rich and famous. Oddly enough, some of the best wines I’ve had come from the Lake Chelan area which is less than an hour drive from my hometown. And to toast special occasions like the Emmys, I recommend Almond Sparkling Wine from the Jerome Winery,” said O’Kelley.
Uncorked & Unplugged Rocks Arizona The Boys & Girls Clubs of Greater Scottsdale is pleased to announce that its 6th Annual Uncorked & Unplugged event at Desert Ridge Marketplace on Oct. 18, was a hit, raising funds for more than 100 youth development programs within the organization. “Uncorked & Unplugged is one of the major fundraisers for the Boys & Girls Clubs of Greater Scottsdale, which has provided more than 16,000 Northeast Valley youth with a positive, supervised environment to explore the power of their potential,” said Boys & Girls Clubs of Greater Scottsdale board member and event co-chair Allen Thompson. The event, which was outside under the stars and featured three stages of live entertainment, included more than 20 local restaurants that offered guests delicious tastes from their menus including Bill Johnson’s Big Apple Restaurants, Brio Tucson Grille, Cholla Prime Steakhouse & Lounge, Grimaldi’s, Grind Burger Bar, The Melting Pot, Roy’s, Yard House, Paradise Bakery and many more. The event also boasted a martini ice bar hosted by Blue Martini and a margarita bar hosted by San Felipe’s Cantina.
Carol Bailin and Rebecca Golden with custom Uncorked wine tasting glass
True to its “Uncorked” name, the star of the evening was the wine. In fact, leading up to the event, several BevMo locations in the Valley worked with the organization to offer discounted tickets to its many wine patrons. And during the event, sponsor Diageo Chateau & Estate Wines outdid itself, offering tastings from Chalone Vineyard, Rosenblum Cellars and Sterling Vintner’s Collection, to name a few.
“At this time more than ever, it’s vital to support our community and the Boys & Girls Club is so important to Scottsdale,” said Carl Russo, Diageo Chateau & Estate Wines Market Manager. “I’m thrilled that Rosenblum Cellars was able to partner with this fantastic group of businesses to help make a difference in the lives of those who need it in our area.” While indulging with both food and beverage, guests also danced the night away with several popular local acts including retro ’80s cover band Rock Lobster, DJ William Reed, The Love Me Nots and featured performers from Casino Arizona’s Showstoppers Live! And to be certain all guests made it home safely, Hensley & Company and Scottsdale Insurance Company sponsored free cab rides home at the end of the night. “Uncorked & Unplugged uncorked itself perfectly,” said guest Rebecca Golden. “From the custom Uncorked & Unplugged wine glasses given upon entrance to the symphony of red, white and sparkling wines at every turn to the free cab rides home at the end of the night, everything was pitch-perfect.”
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URBAN GROCERY CELEBRATES ARIZONA’S OWN By Natalie Morris/Photos by Erin Celing
A
couple of years ago, I started wondering about where my food was coming from. It was nothing but innocent; I simply was curious to see how it got from the farm where it was grown, the ranch where it was raised, or the vineyard where it was pressed. After doing some research of the local eating scene, I stumbled across The Phoenix Public Market and a whole new world of how to eat. A born and raised citified-Phoenician, I had always gone to the nearest grocery store to buy food. But this was something different. The first time I went I felt something inspiring. The outdoor market that had opened in 2005 attracted people in droves, even in the heat or rain. If you didn’t get there early enough, items like cage-free eggs and homemade cream puffs would sell out. Guess I had some things to learn. As I walked through the tents, vendors wanted to tell me about their products and I actually wanted to listen. Normally the idea of a salesman would drive me away, but you could see the passion and the craftsmanship. So, I did learn. I learned about each vendor, what they are proud of, and, most importantly, who they are and why they do what they do. I learned that Maya from Maya’s Farm is proud of her sustainable growing practices for her vegetables, herbs and flowers; that Paul from Double Check Ranch prides himself on his beyond organic grass-fed beef and that Todd and Kelly from Dos Cabezas Wineworks boast a small winery but spectacular wine. I began to see the origins of my food and I wanted more. I wanted access to eating this way as much as I could. Then, Cindy Gentry, Executive Director of the market, told me that soon would be possible. Gentry, founder of Community Food Connections which is the non-profit that operates the market each week, established the market as a way to bring fresh food to lower income households by way of food stamps and the state’s EBT program. She also knew that by holding a farmer’s market each week, there would be a benefit in it for everyone involved. “The goal was to increase farmer income, people economics, and better eating for all,” Gentry said. Thus far, CFC and the market have done just that. Originally when the plan was proposed, it was a three step longterm program. With the outdoor market
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being the first, the next was to go indoors with a grocery centered around local Arizona goods and a wine bar to match. In October of this year, that’s just what was accomplished. I can now shop 5 days a week at the Urban Grocery and Wine Bar for local seasonal items like K&B Farms kale and Golo Farms sweet potatoes. If I have a sweet tooth, I can pick up a personal 4” cheesecake from AZ Cheesecake Company or candied ginger and chocolate biscotti from Gateux Zozo (which, by the way, would go great with my cappuccino from the store’s in-house coffee shop, Royal at the Market). But if I just wanted to sit and relax I could do that too. The grocery offers soups, salads and sandwiches in their café as well as glasses and bottles of Arizona state wines and beers such as Dos Cabezas Wineworks, Pillsbury Wines, Keeling-Schaefer Vineyards, Arizona Stronghold, Su Vino Winery, Sonoran Brewing, and more. The Wine Bar showcasing Arizona wines was a major part of the development process. “Our wine bar focuses on the blossoming industry here in Arizona: an aspect of our agricultural industry”, Gentry proudly said. I feel as if I have only scratched the surface knowing about the vendors of The Phoenix Public Market and now the Urban Grocery and Wine Bar. Every day I meet new ones and hear new and incredible stories. There’s circularity to it. By supporting our local producers, we not only strengthen our local economy but also eat from a more credible source. And if you’re still wondering what that third and final step in the longterm agenda is for the market, well, think indoor farmer’s market. The kind without the throwing of fish or maybe by then…who knows? Urban Grocery: Tuesday thru Saturday 11am - 8pm Happy Hour: Tuesday thru Friday 5pm - 7pm Phoenix Public Market: Saturdays 8am - 1pm & Wednesdays 5pm to 8pm An Arizona native, Natalie Morris serves on the board for Slow Food Phoenix. In her writing as well as her life, she seeks to embrace all things Arizona. You can see more of her works in Edible Phoenix magazine as well as on her blog at www.eatingslow.blogspot.com ARIZONAVINESANDWINES.COM
AGROTOURISM IN THE VALLEY Definition of Agrotourism per Dictionary.com - “Tourism in which tourists take part in farm or village activities, as animal and crop care, cooking and cleaning, handicrafts and entertainments”. OK, you’re reading this so I’m assuming there’s at least one aspect of agrotourism you are interested in - vineyards! If you have ever helped to harvest a crop, helped to bottle some wine or even just taken a tour of a vineyard, you have taken part in agrotourism. If you’re interested in expanding your horizons here are some other fun ways to explore agriculture right here in Arizona.
Superstition Farms Visit Casey & Alison Stechnij, 3rd generation dairy farmers at their family farm in East Mesa. Not only will they share with you the details of daily life on a farm, but will show that a modern dairy operation can be environmentally conscious and that each team member who works there is totally and lovingly dedicated to the care, comfort and health of every animal. Dairy tours are offered (for any age group) every Saturday. They can accommodate walk-ins as well as large groups (with a reservation). Learn about farm life, meet a cow or two (or 1000), shop in the Moo-tique and, of course, taste some fresh-from-the-cow milk. Open during the week by appointment. Superstition Farm 3440 South Hawes Rd., Mesa, AZ 85212 | (602) 432-6865 www.SuperstitionFarmTours.com
Queen Creek Olive Mill If you’re interested in viticulture, you’ll find olive farming is very similar. Open daily, visit Queen Creek Olive Mill and take a tour of the olive processing facility. Learn everything you ever wanted to know about olive oil and then tour the shop to purchase your own high quality oil to use at home. From garlic olive oil to white balsamic vinegar - you’re sure to become a fan! Family operated, Queen Creek Olive Mill is also home to a wonderful cafe featuring localandorganicproducts,includingsandwiches,salads,appetizersandmore. Be sure to pick up some great wines in their wine shop - including Pillsbury Wine Company and Dos Cabezas WineWorks. Queen Creek Olive Mill 25062 S. Meridian Road, Queen Creek, AZ 85242 | (480) 888-9290 www.ArizonaOliveOil.com
Schnepf Farms A Valley family farm for decades, the Schnepf family has shown a commitment to agrotourism by opening up their farm to the public. They have events throughout the year and offer u-pick-it farming for certain harvests. They’ve created attractions (rides and fun for the kids) to allow the entire family to enjoy the farm. Take a tour of the historic buildings on the property and learn about the amazing adventure the Schnepf family has been through. A great way to learn about agriculture and be a part of it. They even host weddings! Schnepf Farms 22601 East Cloud Road, Queen Creek, AZ 85242 | (480) 987-3100 www.SchnepfFarms.com WWW.ARIZONAVINESANDWINES.COM
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Quick Reference to Arizona Vineyards & Wineries Northern AZ
For Tasting Room addresses, please see individual map pages Alcantara
Bitter Creek
Caduceus
Echo Canyon
Verde Valley - 928.649.8463 alcantaravineyard.com
Jerome - 928.634.7033
Jerome - 928.639.WINE caduceus.org
Page Springs - 928.634.8122 echocanyonwinery.com
Freitas
Granite Creek
Javelina Leap
Jerome
Cottonwood - 928.639.2149 freitasvineyard.com
Chino Valley - 928.636.2003 granitecreekvineyards.com
Cornville - 928.274.0394 javelinaleapwinery.com
Jerome - 928.639.9067 jeromewinery.com
Juniperwood Ranch
Oak Creek
Page Springs Cellars
Painted Lady
Ash Fork - 602.971.8586 reunioncamp.com
Cornville - 928.649.0290 oakcreekvineyards.net
Cornville - 928.639.3004 pagespringscellars.com
Skull Valley - 928.442.9831
San Dominique | Camp Verde - 602.549.9787 | garlicparadise.com
Upcoming
SE Arizona
Sonoita Area
Phoenix
Sycamore Canyon | Sedona - 877.903.WINE | artowine.com
Casavino
Kokopelli
Kokopelli
Studio Vino
Fountain Hills - 480.816.8466 casavinowinery.com
Chandler - 480.792.6927 kokopelliwinery.com
Surprise - 623.556.4810 kokopelliwinery.com
Tempe - 480.897.1800 studiovino.com
Su Vino | Scottsdale - 480.994.8466 | suvinowineryaz.com
Callaghan
Canelo Hills
Charron
Dos Cabezas WineWorks
Elgin - 520.455.5322 callaghanvineyards.com
Elgin - 520.455.5499 canelohillswinery.com
Vail - 520.762.8585 charronvineyards.com
Sonoita - 520.455.5141 doscabezaswinery.com
Four Monkey
Kief-Joshua
Lightning Ridge
Rancho Rossa
Elgin - 520.455.9309 fourmonkeywines.com
Elgin - 520.455.5582 kiefjoshuavineyards.com
Elgin - 520.404.3755 lightningridgecellars.com
Elgin - 520.455.0700 ranchorossa.com
Sonoita
Village of Elgin
Wilhelm Family
Elgin - 520.455.5893 sonoitavineyards.com
Elgin - 520.455.9309 elginwines.com
Elgin - 520.455.9291 wilhelmfamilyvineyards.com
Arizona Stronghold
Carlson Creek
Colibri
Coronado
Willcox - 928.639.3004 azstronghold.com
Willcox - 520.766.3000 carlsoncreek.com
Portal - 520.558.2401 colibrivineyard.com
Willcox - 520.384.2993 coronadovineyards.com
Crop Circle
Fort Bowie
Keeling-Schaefer
Pillsbury Wine Co.
Willcox - 520.384.3022
Bowie - 888.299.5951 fortbowievineyards.net
Pearce - 520.824.2500 keelingschaefervineyards.com
Willcox - 310.508.3348 pillsburywineco.com
Sweet Sunrise | Willcox - 520.384.3787 Benchmark Estate
Broken Glass
Casa Pointe
Casa Verde
Pearce
Willcox
Page Springs
Sonoita
Casavino
Clear Creek
Gallifant Cellars
Golden Rule
Ahwatukee
Camp Verde
Willcox
Dragoon
Erath’s Cimarron Cellars
Hannah’s Hill
Juniper Well
Lawrence Dunham
Willcox
Sonoita/Elgin
Skull Valley
Pearce
Odyssey Cellars
San Pedro Valley
Sándor
Sierra Bonita
Willcox
Benson
Pearce
Willcox
Tombstone
Venado Cola Blanca
Wayward Winds Winery
Tombstone
Patagonia
Willcox