Fall 2011 by AZ WINE Lifestyle

We love this time of year in Arizona Wine Country! Harvest and celebrations galore! Be sure to check out our event calendar in this issue and always check online for updates at www.AZWineEvents.com. Have you ever wanted to learn more about growing grapes or making wine? Well, Yavapai College (Cottonwood campus) has an accredited program just for you. If you're in the Phoenix area, keep in mind that some classes are available online or at night. Many folks commute for these great courses. Sign up today at yc.edu. So far this year has been a recovery year for many of the local vineyards. Last year's frost and hail storms wreaked havoc across the state, especially in the Sonoita/Elgin area. Most the vineyards have replanted the dead vines and brought back to life the damaged ones. This year the vineyards down south actually had a new enemy - fire! Check out the article written by Curt Dunham who owns a vineyard at the base of the Chiricahua Mountains. There was a large fire that destroyed part of Colibri Vineyard on the other side of the mountaintop and threatened to affect Lawrence Dunham (Curt's vineyard) as well as Keeling Schaefer Vineyards, their neighbor. There were also smaller fires in Sonoita/Elgin with a limited amount of loss to vines. There are a few new wineries afoot . . . Sand-Reckoner Vineyards in Willcox is getting rave reviews on their newly released Malvasia and RosĂŠ; Gallifant Cellars has released both reds and whites and should have a tasting room in downtown Willcox by the end of the year; then you also need to check out The Wine Cellar in Old Town Cottonwood and their line-up of flavorful wines by Dionysian Cellars winemaker Darin Evans (who is also the winemaker for the award-winning Freitas Winery). Technology is also advancing to help all of us oenophiles. Check out the article on page 64 about QR codes and a new company using them to create really cool digital wine tours. We had the opportunity to meet the owners at the Spring Willcox Wine Festival and they showed us their "TourWrist" technology for iPads, a total 360 degree experience. We were very excited and impressed. Lastly, you'll see we've replaced our usual picture in this issue with my mom's. My mom, Anne Boss, passed away very unexpectedly on May 31st. She will be missed by all who knew her. She was such a nice and compassionate woman, and a very loving, generous mother. If you met her you were instantly touched. She was so proud of Josh and I for creating this publication. Miss you, Mom! This issue's for you! We also said goodbye to our two Anne Boss 1950-2011 furry kids, Max and Tazzy. They have been faithful companions for over 15 years. They had full lives and provided a true example of unconditional love. They will be greatly missed. Cheers,

Josh & Rhonni Moffitt

Arizona Vines & Wines PUBLISHED BY

Arizona Vines & Wines, LLC

CONTRIBUTING WRITERS

Megan Haller, Jay Bileti, Greg Gonnerman, John Scarbrough, Eric Glomski, Rhonni Moffitt, Sam Pillsbury, Drew Damskey, Tim Hilcove, Christina Barrueta, Al Comello, Stacey Wittig, Josh Moffitt, Curt Dunham, Thomas Ale Johnson, Jeremy Pacheco

PHOTOGRAPHIC CONTRIBUTORS

Gooch Goodwin, Greg Gonnerman, Rhonni Moffitt, John Scarbrough, Drew Damskey, Al Comello, Thomas Ale Johnson, Michell Jonas, Stacey Wittig, Monika Cate, Mike Barnacastle, Kief-Joshua Vineyards, Pillsbury Wine Co., Lon's, Borderlands Brewery, Narcisse, iPic Theaters, Pointe Hilton Tapatio Cliffs, Grand Junction CVB

ADVERTISING SALES

sales@arizonavinesandwines.com

SUBSCRIPTIONS $19.95 Annual Subscription Four quarterly issues subscriptions@arizonavinesandwines.com CONTACT THE PUBLISHER

Josh & Rhonni Moffitt (480) 306-5623 publisher@arizonavinesandwines.com CORRECTIONS Summer Issue, pg. 32: Picture was incorrectly captioned. Photo was of Lightning Ridge Cellars vineyard.

ABOUT THIS MONTHâ&#x20AC;&#x2122;S COVER The cover photo was taken on July 16th, 2011 at Kief-Joshua Vineyards in Elgin by Michell Jonas Photography. Learn more about Michell and her photography at Michell.Zenfolio.com.

ARIZONA VINES & WINES - FALL 2011

ARIZONAVINESANDWINES.COM

10 GRAPE PERSPECTIVES

64 DEMYSTIFYING QR CODES

12 FEATURED WINEMAKER

66 WINE ABOUT TOWN

14 HOME WINEMAKING

68 RESTAURANT SPOTLIGHT

16 CELLAR RAT

70 ARIZONA LAND BARON

18 FAT, SUGAR, SALT

74 AZ WINE ON FIRE

20 WINE IN INDIA

76 ART & SCIENCE OF PICKING

22 YAVAPAI COLLEGE UPDATE 48 VAGABONDING LULU

78 GRAND WATER TO WINE

Kief Manning of Kief-Joshua Vineyards by Jay Bileti

Oaking Wine by Greg Gonnerman

By John Scarbrough By Sam Pillsbury

By Drew Damskey

Colorado Wine Country by Stacey Wittig

52 EVENT CALENDAR 56 WINE IN THE CITY 60 CHEF'S TABLE

By Jeremy Pacheco of Lon's at the Hermosa Inn

62 POINT OF BREW By Thomas Ale Johnson

Pronghorn Vineyard

By Rhonni Moffitt

Tanzy, iPic Theaters and Narcisse by Tim Hilcove

Different Pointe of View by Christina Barrueta

By Josh Moffitt

By Curt Dunham

By Eric Glomski By Al Comello

64 QUICK REFERENCE Easy listing of all Arizona wineries

TOUR WINE COUNTRY 24 NORTHERN ARIZONA 34 SONOITA/ELGIN 42 SOUTHEASTERN ARIZONA

Photo by Rhonni Moffitt

Unique Perspectives on Wine in Arizona by Megan Haller

GRAPE PERSPECTIVES: Big Dreams

Article by Megan Haller, Hops & Vines

Photo by Gooch Goodwin

ow do you make a small fortune at a winery? Start with a large rows every time I water. I must also weed around each plant by hand one! I can’t tell you how many times I have heard this, and if and fight the pesky rabbits and insects without the help of a grow tube. I there is any truth to this, I’m in big trouble. I’m starting my was told this was impossible and I would be lucky if 39% survived. I am business with no money. What I am counting on is that dreaming big, happy to report a 90% take! I was also able to cut costs as well as acquire working hard and wanting this more than anything will be enough! I some very interesting varietals from supportive local wineries in trade have been told that I’m crazy and there is probably some truth to that, for pruning. My point is that it can be done; a winery doesn’t necessarily but I have also seen those with large fortunes fail, so I’m choosing to have to be about how much money you have. I feel that a big part of what believe that passion is the secret to success! it takes to be an entrepreneur is the ability to think outside the box. I was a stay-at-home mom and when my kids started school, I decided We also got creative in the winery. We bought barrels by adopting them to go after my dream. I started by volunteering to harvest at Sonoita out. For $400 you get to be an adoptive parent to a barrel which entitles Vineyards, and I loved it! They must have recognized my passion the buyer to barrel tastings, $400 worth of beer or wine from Hops and because I was soon offered a Vines and the barrel when it’s job. I was lucky enough to work retired. This is a great deal for under Mike Dupont, the vineyard our supporters and allows us manager, for an entire year. Mike to get some barrels at very low was a great teacher; he taught me to overhead! We still have a few take things one row at a time and to barrels looking to be adopted if keep plugging away no matter what. anyone is interested! Working in an Arizona vineyard In the tasting room, we saved is no joke, it’s like baptism by fire, money by working with the and I felt if I could master this here University of Arizona School I could cut it anywhere. of Landscape Design. This was an amazing and free experience While I loved working in the where students designed an vineyard, when the opportunity awesome outdoor patio area. arose to become the tasting room Their creativity and passion were manager and assistant winemaker inspiring! at Sonoita Vineyards, I jumped at it. It was a totally different side of I also highly recommend having the business. The winemaker, Fran some skilled and generous Lightly, patiently taught me about "What I am counting on is that dreaming big, working hard and wanting friends! The amount of people wine production and encouraged who just want to help has been this more than anything will be enough!" me to enroll at UC Davis in the astounding. The support of the Enology program, which I did. I truly fell in love with the art of crafting local wineries, especially Ann Roncone and Kent Callaghan, should also wine, a blend of science and creativity. be mentioned because I couldn’t have done it without them! After Sonoita Vineyards, I had the opportunity to work for several of When I tell people I am starting a winery in Arizona people are always Sonoita’s great winemakers. Chris Hamilton at Rancho Rossa taught me shocked. When I tell them about the amazing wineries already here, they the importance of spending time in the vineyard and appreciating an are jealous. We are pioneers here, and I feel incredibly lucky to be part estate wine. Ann Roncone of Lightning Ridge taught me the importance of this community. of organization, patience and wine purism. Kent Callaghan of Callaghan I have two amazing partners, my sister Shannon Zouzoulas and my best Vineyards taught me to keep drinking, to expand my palate by drinking friend Summer Cantu. Surrounding yourself with people who believe good wine. With his help, I became a certified sommelier. He also showed and support your dream is vital. Dreams like vines need to be nurtured. me that passion for what you’re doing, hard work and determination are When the people around you share your vision, you feel invincible. It the keys to making amazing wine. also doesn’t hurt that between us we have nine kids; they make great Armed with all this knowledge and experience, I felt I was finally ready. little weeders! That’s when things took off at record speed! I took a business plan While I’m sure it is wise to have some money in the bank for unforeseen writing class at the Y, wrote a plan, convinced my parents to buy some disasters it’s certainly not the most important thing. In July our winery land in Sonoita and started a vineyard. I am hoping in one year to plant was surrounded by flames. Lightning struck some dry grass a few miles a vineyard, make some wine and beer and convert an old house into a away and started a fire. The wildfire spread so fast it was terrifying! tasting room. No problem! Thankfully we only lost ten rows of Cabernet. The fact that I only Since money is always an issue, I have to get creative and try some had $180 in the bank was irrelevant. Every one of the above people unconventional methods. One way I saved money was by planting mentioned were there, helping in some way, even putting out flames cuttings from vines instead of grafted plants. Grafted plants typically cost with water bottles! It was a true testament to friendship. As we sat there about $3 each and come with a lot of fancy roots. A cutting is basically drinking wine, watching the ground still smoking, assessing the damage just a stick. You clip these cuttings from mature plants, bunch them in and melted irrigation lines, I realized how lucky I was to be surrounded groups of 25 and then bury them in rich soil. In about four months of by such amazing people. Not drinking alone ... Priceless! diligent attention and watering, you uncover plants with beautiful roots. So I leave you with this, dream big and go after those dreams. Get They were tiny, but they were mine. This saved me about $24,000! It also creative and ignore the naysayers. Come and taste our passion when we required to me to pay a lot of attention to each vine. Without deep roots, open in January of 2012! Visit our Facebook page "AZ Hops and Vines" the cuttings need the water source very close to the plants so I walk the for current information and events.

ARIZONA VINES & WINES - FALL 2011

ARIZONAVINESANDWINES.COM

FEATURED WINEMAKER:

Kief Manning - Kief-Joshua Vineyards

Article By Jay Bileti / Photos By Michell Jonas Photography

s you drive through the gate at Kief-Joshua Vineyards, you feel like you are in Tuscany for a brief moment. The magnificent masonry building with turrets and a tile roof is all Italian. Then you notice the desert colors and vegetation, feel the bone-dry air and are abruptly yanked back to Arizona. Kief Manning, owner and operator of Kief-Joshua Vineyards, is one driven young man. He has an unassuming manner with a splash of laid-back 1960s hippie, though at 28 years old, he’s too young to even know what that is. His quiet easy style, however, conceals the fire in his belly. Kief has a real passion for making world-class wine. He was born in eastern Ohio, but moved to Phoenix when he was quite young. During high school he worked in a Scottsdale wine shop and was mentored by a passionate and experienced manager. Like many of us, he found wine fascinating but unlike most of us, he decided to try his hand at making wine. His first winery was a closet in his college dorm room and then later the garage of his parents’ Scottsdale home. Most successful vintners are extremely curious and taken with experimentation. Kief took curiosity to the extreme, making wine out of anything he could find that had fermentable sugar. While attending ASU, he made Sake, all sorts of fruit and vegetable wines, and even a wine made from bread. When asked how the bread wine turned out, Kief described it as tasting like “Everclear with a hint of yeast.” He had some successes though, most notably a delicious lemon wine made with fruit from the back-yard tree. The garage wines were fun, but serious winemaking was inching its way into Kief ’s life. He started taking some UC Davis extension classes on viticulture and

winemaking while bouncing around between schools in Arizona, California and Oklahoma. He met an Italian girl with family in Tuscany and had the opportunity to travel all over Europe and experience traditional wine culture. It was then that he decided that wine would be his career and that it was time to get serious. He considered studying in Europe but the language challenges gave him pause. California was an obvious choice, but Kief still had a little wanderlust in him and knew that Australia had a national focus on becoming a serious wine exporter. He decided to study viticulture and winemaking in Australia, where they speak a workable form of English. He spent two years at Monash University on the Mornington Peninsula – the southernmost and coldest section of Australia. After completing studies and earning an undergraduate degree in Wine Technology and Marketing, he enrolled in the University of Melbourne’s Viticulture and Enology program. Kief purchased the property that is now Kief-Joshua Vineyards in 2003. While completing his studies in Australia, he traveled back and forth to Arizona, building the winery and his living quarters.

In 2005 he began planting the 20 acres at the winery site in Elgin. Another 40 acres in Kansas Settlement is scheduled for planting this spring. His early wine releases were from California fruit and some purchased Arizona fruit. His first estate vintage was 2008. Australia was one of the pioneers of environmentally responsible, sustainable farming. Kief shares that philosophy and Kief-Joshua's vineyards are managed without the use of herbicides and pesticides. His ambition is to keep the vineyards healthy and productive for decades by using sustainable techniques such as composting, planting nutritionally appropriate “cover crops” between the vine rows, establishing symbiotic animal populations such as owls and hawks and even using sheep to control weeds (see sidebar). Rather than using chemicals to control problem insects, Kief is building an army of praying mantis. The time Kief spent studying wine marketing turned out to be quite valuable as well. The tasting room at Kief-Joshua is very inviting and offers a number of interesting food and spice items to complement their wines. Most wine enthusiasts are also food enthusiasts so this is a smart and lucrative extension of the tasting room. The winery offers a number of special tours, seminars and wine programs for the curious and those customers that want to learn more about wine. The programs include wine tasting classes, a sensory evaluation program, a food and wine pairing program as well as several others. On Sunday mornings Kief-Joshua hosts Locally Arizona, a very popular low-cost omelet bar made exclusively from local products.

SHEEP IN THE VINEYARD You don’t spend four years in Australia without becoming very familiar with sheep. During his studies there, Kief became taken with Babydoll sheep, a smallish breed that originated in England. They are an ideal animal for use in the vineyards since they don’t grow taller than about two feet and are unable to reach the grape clusters on the vines. Kief-Joshua employs the services of between three and four Babydoll sheep to graze on the grasses and weeds that grow around the trellis poles, vines and perimeter. In exchange they provide a rich, natural fertilizer – a perfect marriage. In addition, they are very cute and fun to have around. The downside? Well, as Kief-Joshua Vineyards uses grape pomace composting as part of their sustainable farming program there are often piles of alcohol-rich pomace lying around the place. The sheep love it and it doesn’t take long before their eyes narrow and they begin to stagger around. Not soon after follows an afternoon nap. Photo courtesy of Kief-Joshua Vineyards

Kief-Joshua currently produces about 2800 cases of premium wine. It’s largely a family affair as Kief ’s entire family is very involved in the operation. His father Jeff helps in all areas of production as well as sales, and his mother Charlene handles the books and tasting room. His sister Carly also helps with sales. Even the family dog, Dizzy Gillespie, is involved with public relations as he helps greet tasting room visitors. Running a 2800-case winery doesn’t leave a lot of time for other activities but Kief manages to squeeze in a lot of reading. Pretty much anything about wine captures his interest and he’s a history buff as well. Kief ’s a very skilled pool and snooker player and it seems that many of his youthful activities might have been financed by some unfortunate, less skillful players. There are two tables at the winery which he uses to maintain his ability with the cue stick. Kief is optimistic about the future; despite the sometimes inhospitable weather and growing challenges in Arizona, he points to the success of the increasing number of local wineries. His ambition is to expand his production to about 5,000 cases and experiment with some new varieties. You can meet Kief and the entire Manning clan at the winery daily from 11AM – 5PM.

370 Elgin Road Elgin, AZ (520) 455-5582 www.KJ-Vineyards.com ARIZONAVINESANDWINES.COM

ARIZONA VINES & WINES - FALL 2011

Home Winemaking - Oaking Wine Article & Photos By Greg Gonnerman, AZWineMakers.com

ak and wine are such a natural combination that it’s easy to forget that through most of the history of winemaking, this combination was virtually unknown. Although there’s evidence of wood barrels dating back about 2000 years, oak wine barrels weren’t widely used until the 13th century. French boat builders of that time were familiar with bending and shaping oak, and they applied this knowledge to barrel construction. Before that, a variety of wooden and animal skin vessels were used, and up until about the 7th century CE ceramic vessels, called amphoras, were ubiquitous. Ancient shipwrecks are frequently found with hundreds or thousands of these amphoras stacked in their decayed hulls.

European oak varieties are generally favored among winemakers. American oak tends to impart stronger oak and vanilla flavors that may overpower some wines. Some suggest that the cause isn’t the species, but rather the way in which the wood is aged or the barrels are coopered. For some winemakers though, American oak is preferred. It has long been popular for barrel aging of Australian Shiraz and at least one maker of premium California Cabernet uses it exclusively. To get the flavor of oak, winemakers need not use barrels. Oak additives or adjuncts are available in a wide variety of types and toast levels. The most popular forms are powders (sawdust), chips, cubes and spirals. Generally, the smaller the pieces the more quickly the oak imparts its flavor. Powders are often used pre-ferment while cubes or spirals are used for extended aging. Oak spirals have become increasingly popular among home winemakers in recent years as the flavor they impart closely matches that of a barrel. The least popular oak additive is liquid extract. While some report good results with these liquid extracts, most find that they impart undesirable creosote or synthetic flavors. There are also a number of grape and oak tannin products that can be added to enhance wine structure or improve color stability. Tan’Cor Grand Cru and Fermotan are two such products. These can be used instead of, or in combination with, oak.

Oak aging is typically reserved for red wines. Some white wines may, however, be fermented on oak, with Chardonnay being Oak adjuncts come in a variety of forms and toast levels. treated this way the most frequently. Many Barrel makers (coopers) have experimented with other white grape varieties woods for barrel construction, but nothing has worked as have stronger fruit and well as oak. The early users of oak barrels likely discovered floral notes that would the benefits of barrel aging quickly. Not only does oak compete with the impart vanilla and wood flavors that complement most vanilla notes imparted wines, but aging in barrels also allows for the slow infusion by oak. Chardonnay of oxygen which can be very beneficial. This natural microis among the least oxygenation can help soften the impression of tannins on flavorful white grape the palate. Barrel aging also helps concentrate flavors due varieties, and as such it to evaporation through the wood. Oak barrels are available in small sizes for home winemakers. takes oak quite well. Some home winemakers assume that barrel aging is the sole Woods other than oak have been used for wine barrels, including chestnut, domain of commercial winemakers since the most common pine, redwood and acacia, among others. Most were abandoned long ago barrel sizes are quite large. However, there are a number of in favor of oak, but cherry is still used in a limited fashion for aging Italian coopers now producing barrels in a range of sizes with some as Amarone, and acacia barrels are gaining acceptance for the aging of certain small as three gallons. Home winemakers wanting to take the white wines. Although commercial winemakers may be constrained by leap into barrel aging need to be prepared to test SO2 (sulfite) consumer expectations, hobbyists are free to experiment with different types levels since the loss of SO2 can be dramatic and unpredictable of wood. Several in Texas have been using mesquite chips with great success when wine is aged in barrels. and others are experimenting with apple, hickory, mulberry and other wood There are several different species of oak used for barrels. varieties. If you do decide to experiment, make sure to check its suitability (i.e. American (Quercus alba) and French (Quercus robur and non-poisonous). Quercus petraea/sessile) are among the most popular. Canadian There are many options available for oak aging for both the hobbyist oak is the same species as American, but some prefer it since and commercial winemaker. The judicious use of oak can greatly trees grow more slowly and have a tighter grain when grown enhance color and flavor -- making a good wine into a great wine. in a colder climate. Hungarian, Russian, and Slavonian oak are actually the same species as French, but differences in soil and Greg Gonnerman is an amateur grape grower and winemaker in Mesa, Arizona, and he’s also a founding member of AZ Wine Makers weather can give these varieties their own unique qualities. (www.azwinemakers.com)

ARIZONA VINES & WINES - FALL 2011

ARIZONAVINESANDWINES.COM

Cellar Rat . . . Barrel Monkey . . . Cellar Dweller Article & Photos By John Scarbrough

all me what you want... Cellar Rat, Barrel Monkey... nothing fazes me. The fact is that making wine is a dirty job, but someone has to do it. And that someone is me. I am what is called a Cellar Rat; located at the bottom of the winery food chain. But just like the food chain of Mother Nature, us little guys are indispensable. Most people love to romanticize winemaking but the fact is that a lot of it is dirty, sticky and repetitive. Somebody has to do the tough jobs of cleaning the barrels and tanks, doing all of the daily tasks

"The fact is that making wine is a dirty job, but someone has to do it."

that a quality wine requires. And all of that hard work that goes into making a bottle of wine is, at the end of the day, what really gives a wine its character. Cleanliness is definitely the name of the game. In preparation for the harvest, every single piece of equipment, large and small, has to be thoroughly sanitized. That means washing every square inch of everything not bolted down, not just once, but three times (and in some cases four). For the large pieces of machinery, like the press and the destemmer, I first pressure wash the contraption, then I take a scrub brush and go over every nook and cranny with Peroxy, which is the non-toxic industrial cleaning agent that is standard to the industry. Then I go over everything again but this time using citric acid in order to neutralize the Peroxy and sanitize. Then I finish it off with another rinse of water. Phew. Some of the equipment we use, like the pumps, must be cleaned several times a day, every time they are used for a different wine. Also, we test each machine to make sure that they are in proper working order so that we can fix them before crunch time. Can you imagine how disastrous it would be if you have 15 tons of grapes sitting on the crush pad, melting in the sun, and try to turn on the press and

ARIZONA VINES & WINES - FALL 2011

nothing happens? Some of the equipment is only used for a short period during the year and the rest of the time sits idle. A good winemaker is a good mechanic. And a good electrician... And a good chemist... And a good carpenter... And a good botanist... A good winemaker has to be a jack-of-all-trades. I guess I’ll have to pick up the skills as I go. Interestingly enough, the whole business tends to follow a BYOB rule: Bring Your Own Bins. That means that Page Springs Cellars has to have dozens of these large plastic cubes on hand for when it’s time to get the grapes. Because you never know when the first day of harvest will be, it’s important to be prepared. What does that mean? It means a veritable cityscape replete with skyscrapers made of bins that must be thoroughly cleaned. This city isn’t as beautiful as San Francisco's or New York’s skyline, so for the nine months out of the year that they’re not in use we keep them out of sight. As a cellar rat, I can tell you with certainty that wherever they are kept, it was certainly somewhere very muddy. And damp, too! What does that mean? Days and days of power washing all of them. There’s a clear distinction between my job helping to make wine at the winery and making my very own concoction. You can imagine my excitement when Eric Glomski told my fellow Cellar Rat Chris

Babin and I that there was some Zinfandel still hanging at Golden Rule Vineyards that he was not going to use. Wow, what a perfect opportunity for the experimentation of two fledgling winemakers! Two cellar dwellers out of the cellar during harvest is a hard feat to pull off. We processed fruit all night and then hopped into the old Page Springs Cellars green truck that morning, driving the five-ish hours to Willcox to pick up our Zinfandel bounty. By the time we arrived at Golden Rule, the picking crew was just finishing up. We loaded the truck, bought some dry ice, Doritos and energy drinks and headed right back north to the cellar. When we finally arrived back at the winery, a truck had just delivered some fruit from California … no rest for the wicked; it was time to process. EDITOR'S NOTE - You can stop by Pillsbury Wine Company and Arizona Stronghold Tasting Rooms in Old Town Cottonwood to pick up a bottle of Cellar Dweller 2009 Tarantula Hawk Zinfandel. The wine takes its name from a swarm of tarantula hawk wasps hovering over the bins of zinfandel at the time of harvest.

ARIZONAVINESANDWINES.COM

Fat, Sugar & Salt

My Take on the American Palate By Sam Pillsbury, Pillsbury Wine Company

We always wince when we get asked this while we’re pouring. The simplest answer is “No,” but I always find it hard to stop there… “No, we don’t. But did you know you are leading a deprived sensual existence?” This usually gets them; women in particular. People DO lead a deprived sensual existence. They’ve been doing it forever and don’t even know it. But then again, half the Arizona restaurateurs I speak to don’t know there are Arizona wines either. It’s simple. Three of the most powerful and most abused food flavor enhancers we have are fat, sugar and salt. Look through your supermarket shelves and you will find heaps of them in all the packaged foods. If you start with good ingredients you only need to use these sparingly, if at all. For fruits, and especially vegetables, fresh and organic works best; second best to growing your own. Most people I talk to haven’t tasted a carrot just pulled from the ground and I can tell you there is no comparison. More people have tasted freshly picked tomatoes and the difference is unmistakable. You can get this stuff at farmers’ markets. It’s a little more expensive than at the supermarket but totally worth it.

and breeze. Nurture with organic sprays and fertilizer. Weed by hand and machine to avoid toxic sprays. Drop some fruit to get more concentrated aromas and flavor; do some leaf-pulling to regulate the exposure to sunlight and air. Then harvest at different brix levels so you can blend with more precision later. This is just more expensive. Simple. Now, ferment to dryness. ‘Dry’ means complete fermentation of natural sugars to alcohol. Why dry? Lets go back to ‘deprived sensual existence.’ French Fries. If done right, what a treat. They are pretty much fat and carbs. Add some salt (sea salt for a real treat) and you have one of life’s decadent joys. Now, let’s add some ketchup. Contrary to popular belief, it’s more sugar than spice. Now dip a fry. Can you taste the fry anymore? Nope. You can only taste ketchup. So why bother with the fry? It has become a sugar delivery system. Why do we have dessert at the end of the meal? Because sugar tends to cancel out your ability to taste. Got a crappy wine? Add sugar. You will never know. You aren’t tasting wine. You’re tasting a fruity grape/ alcohol delivery system. By the way, I’m not knocking quality dessert wines, or wines with some sweetness with certain dishes, particularly highly spicy foods. That’s the subject of another article. Photo courtesy of Pillsbury Wine Company

o you have any sweet wine?” She asked nicely.

Same with wine. A high-profile chef in Phoenix was heard to say that Arizona wines were too expensive. I asked him So now hopefully you have access to a if he bought his produce at the local fragrant, complex dry wine. If the fruit is supermarket. Of course not. Gallo makes 8 good, you have complex aromas, front and million cases of wine a year. I might get to “It makes the next morsel that much better. This middle palate treats, which are varied and 3000 this year. So it is more expensive. But which evolve in the mouth. And the real is where the joy of food and wine is." you do get something special; it was made bonus, a lingering, layered finish. And that by a human being who cares and who you can talk to. Just like at the other delight is what happens when you breathe out after you swallow. farmers’ market. Try pairing it with foods like the French do. Just put a slab of greasy What’s this have to do with fat, sugar, salt, and for that matter, with wine?

Well, want to make a cheap wine that sells? Easy. Over-crop your vines to produce heaps of grapes, over-ripen the fruit (makes the wines nice and jammy, and over-ripe means high sugar levels, means high alcohol wines), add some sugar if you accidentally ferment to dryness, throw some oak chips in the tanks, and slap on a label with a big animal and voila! Oak-flavored, sugary, fruity wine. It’ll sell like hotcakes. Trouble is, it’ll be lousy with food and you’d save money by adding some grain alcohol to grape juice. Like that freshly-picked carrot, try starting with great fruit…some of the right vines planted in the right spot…trellis and prune so as to not over-produce, to expose the fruit to the right amount of sunlight

ARIZONA VINES & WINES - FALL 2011

BBQ pork slathered with garlic and spices in your mouth, swallow it, and now you have a mouth coated in fat, sugar and salt. Now this can be a good thing. The next step can be really fun…so try sloshing it out with a really fruity, bone-dry acidic white, like a dry Gerwurtz or a New Zealand Sauv Blanc, or our 2009 WildChild White. There’s fruit that will match the flavors of the pork, and it’s dry and acidic to rinse away the fat: you are refreshing your palate with something fragrant and clean to set you up for the next mouthful. It makes the next morsel that much better. This is where the joy of food and wine is. Or you could swig a sweet, over-oaked red wine and really clutter up your apparatus. Some people prefer that. Some people prefer having sex with blow-up dolls too. Go figure. ARIZONAVINESANDWINES.COM

India & the potential of Emerging Wine Growing Regions By Drew Damskey

itis vinifera, or wine grapes, are one of the great success stories amongst the earth’s flora. They have been planted throughout the world and are celebrated for their ability to produce fruit in nearly every corner of the planet. It’s this adaptability and man’s passion for wine that keeps people exploring the world’s microclimates in search of a great wine growing region. India is no exception. Like Arizona, the wine industry in India is still in its infantile stage, but the wine industry's growth has been impressive and shows no signs of slowing down. For example, in 1996 the average Indian consumed just 3 ml per year; today it has increased to 9 ml. While this is still small in comparison to France where the average person consumes 11.4 liters per year, India has embraced wine and the burgeoning Indian middle class has made wine part of the new cultural norm. Eighty percent of the Indian wine market is comprised of domestic wine brands, the three main players being Sula, Grover and Chateau Indage. Initially Grover and Chateau Indage, wineries with limited production and distribution, were the only suppliers of Indian wines. Without technical know-how, funding or a successful marketing plan, these fledgling wineries stalled. Then in the mid-90’s Rajeev Samant, a Stanford graduate who was working in Silicon Valley, decided to move back to his home country of India to pursue his dream of working with his hands, preserving his family grange. He knew little about farming or what would grow well on his family's land in Nashik, a farming village 180km north of Bombay. Experimenting with farming, Rajeev grew peanuts, roses, teak wood and mangos in hope that one would be a success. He had mixed results until he had his “ah ha” moment: Nashik was the table grape capital of India, so why not wine grapes? Being a Silicon Valley MBA, Rajeev knew what it took to successfully launch a startup. He enlisted the talents of two of California’s top wine consultants, worked with University of Davis winemaking and viticulture authorities, established funding and crafted a marketing plan. Raj passionately pursued his idea, planting India’s first Sauvignon

ARIZONA VINES & WINES - FALL 2011

Blanc vineyard in 1996. Many people told him that starting a premium winery in India was impossible, but he refused to listen to the critics. Raj partnered with a California winemaker to oversee production and set about building his winery. Sula’s first vintage was a huge success from a technical winemaking standpoint, but at this point Indians drank almost no wine. Consequently, Rajeev needed to find a market for his wine. Being a born marketer and salesman, he hosted wine parties at clubs and went door-to-door to restaurants and hotels in India selling his product and vision. Today, Sula is India’s largest premium winery, capturing about 65% of the domestic market share. Sula’s production goal for 2011 is 425,000 cases, but this success did not come overnight. Like many emerging wine growing regions, Sula Winery faced unique challenges and difficulties. The first challenge was to overcome preconceived notions about wine grown outside of their geographical “comfort zones.” For some people this comfort zone is France, whereas others would willingly try wines from around the world. Regardless, it’s an uphill battle to be taken seriously by critics and consumers who historically respect wines that come from the world’s iconic growing regions. Rajeev reasons that, “There’s only one way to be taken seriously and that is to make great wine. We decided to concentrate on classic, well known varieties and tried to make varietal correct wines and wines of high quality.” Like Sula, there are wineries in Arizona that are producing wines that are beautifully crafted - some leaving critics flabbergasted when they find out that the wine they regarded so highly came from an nontraditional growing region. This has created a consumer base of proud locals who are eager to drink fine wines from their provincial soils and home-grown wine producers. One exciting aspect of these new growing appellations is the fact that they can offer good wines at a competitive price to eager local drinkers. Many local wine lovers are usually excited and supportive of the growing ARIZONAVINESANDWINES.COM

local industry. Consumers are proud to drink quality wines from their own backyard. “In the beginning people were saying that people are too snobby and why would people drink your wines when they could drink Australian or French wine. But what we found is that there are many Indians who are truly proud to drink good Indians wines. People are still drinking wines from France, but there is a very strong loyalty factor that we have been able to tap into,” Rajeev said. These new growing regions have a terroir that is their own, so as a result the wines are unique. Oenophiles will find the most delightful contribution from emerging wine areas is the flavor signature the new region provides. As most wine lovers know, every wine growing region has its own personality and unique characteristics. These are shaped by the regions terroir, which is a French

The Family Business Terroirs, Inc. is the ground-breaking brainchild and passion of master winemaker Kerry Damskey. With more than 30 years of wine and wine business experience, he is recognized on four continents for his acuity and focus in creating brilliant wines. Terroirs Artisan Wines: Damskey and Company, the winemaking arm of Kerry’s firm, provides custom winegrowing and winemaking expertise plus vineyard and acquisition services. Terroirs Artisan Wines: Damskey and Company also advises on business practices, strategic management and operational development. These skills coupled with winemaking expertise translate to a fullyintegrated dynamic. Kerry, known as the Indiana Jones of winemaking, especially enjoys the exploration and development of vineyards and wineries in nontraditional locales. Kerry’s mission has been to place Terroirs at the leading edge in its groundbreaking efforts to provide truly integrated consulting to the international wine trade. Kerry, Drew and Daisy Damskey are the winemakers and owners of Palmeri wines, a small ultra-premium winery that specializes in Cabernet, Syrah, and Chardonnay. Palmeri wines are scheduled to be available in Arizona starting in September. Learn more at www.palmeriwines.com or www.terriorsartisanwines.com

word to describe the climate, geography and soil structures. No two regions have the same terroir, thus no two regions produce the exact same flavor profiles. Rajeev believes the terroir of Nashik is something very special, “First Nashik is up at 2000 feet so it gets the warm days and cool nights that are so sought after in growing premium fruit. We are lucky that the soil structures are so diverse. We have great vineyards planted on fractured red rock where we grow much of our high-end reds and loamy clay where we grow our estate whites. That is great because we are able to grow many different varietals and they are of high quality.” As a wine adventurer the concept of terroir, in my view, is one of the most exciting aspects of wine. Because every vineyard is distinctive, new growing regions like Arizona and India bring exciting additions to the global array of wines. ARIZONAVINESANDWINES.COM

Drew Damskey was born and raised in the vineyards of Sonoma and Napa. Drew's grandfather was a Napa Valley grape grower and his father is internationally acclaimed winemaker Kerry Damskey. Drew has worked in the wine industry in California, France, China and most recently India. ARIZONA VINES & WINES - FALL 2011

Greater Verde Valley Chapter’s Second Annual Fundraiser

Thursday, October 6, 2011 4:30 - 5:30pm Special VIP Reception with Plein Air Artists (tickets: $25 per person) 5:30 - 6:30pm Wine Tasting Reception 6:30pm Dinner (under the new outdoor pavilion at YC’s Verde Valley Campus) Tickets: $100 per person Table Sponsorships available Please call now for reservations: (928) 634-6572 or e-mail Linda.Clark@yc.edu Proceeds to benefit scholarships and programs serving Verde Valley students.

Yavapai College Verde Valley Campus 601 Black Hills Dr, Clarkdale www.yc.edu YC300-11

Clive Pates, ‘iii. From Bird Heaven’, 2009, Oil on Linen, 28”x 28”.

Stay Connected with

the AZ wine scene “Like” us on Facebook AZVinesandWines

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 Martin-Weyrich Vineyards in Central California. Alcantara Vineyard is perched on 87 acres of sloping terrain off the Verde River and Oak Creek. The Tuscan Farmhouse serves as the tasting room, where they host the many friends and guests that visit from around the globe. Check out their “green” winery building when you visit! Explore their website at www.alcantaravineyard.com.

Echo Canyon Jon Marcus, a former attorney from Detroit, bought 32 acres of fertile land just outside Sedona. About 100 years ago, Echo Canyon was home to a farm that produced fruits and vegetables for the mining camps in Jerome. Nestled along the banks of the pristine Oak Creek, the rock-walled vineyards have produced wines that rival the finest made anywhere. Not currently in production, Echo Canyon was one of Northern Arizona's first vineyards. Jon's wines are available for purchase at Art of Wine. For more info go to www.echocanyonwinery.com.

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 select retail outlets as well as their tasting room in Jerome. Also available online at www.caduceus.org.

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!

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

Alcantara Vineyards

Juniper Well Ranch Vineyards Juniper Well Ranch and Vineyards is located at the base of Granite Mountain in Skull Valley just minutes from Prescott. Their delicious handmade wines will delight you as you enjoy a glass on their Fiesta Patio or a bottle in a charming and private log cabin in front of a cozy fire. Their high altitude vineyards boast Tempranillo, Petite Sirah, Cabernet Sauvignon & Sauvignon Blanc. www.juniperwellranch.com

ARIZONA VINES & WINES - FALL 2011

Granite Creek Vineyards ARIZONAVINESANDWINES.COM

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

Freitas Vineyards Freitas Vineyard is hidden away on the outskirts of Cottonwood, AZ. It’s a small vineyard, the dream of Ray Freitas. She planted the 3 1/2 acre vineyard, located near the Verde River, in 2000 and has been tending her vines since. Her mission is to produce fruit forward wines, well balanced in flavor, color and aroma in order to stimulate and enhance your wine tasting experience. Ray calls her Malvasia “Sunlight in a bottle”. Freitas Vineyard produces only estate grown wines, utilizing the European tradition. You can taste Ray’s wines at Pillsbury Wine Co. NORTH in Old Town Cottonwood. For more information visit www.freitasvineyard.com.

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! Learn more about their wines and events at www.pagespringscellars.com.

ARIZONA VINES & WINES - FALL 2011

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. Once you’re here, you won’t want to leave! Open daily from 11am-6pm. For more information please visit www.bittercreekwinery.com or just stop by!

Painted Lady Vineyard In Skull Valley, the Painted Lady Vineyard grows Gewurztraminer grapes organically, without the use of toxic chemicals. Their one-acre vineyard, originally planted in 2006, was harvested for the first time on August 31, 2009. This was supplemented with Gewurztraminer grapes from southern Arizona to create the first totally Arizona grown Gewurztraminer wine the Painted Lady Vineyard has offered. 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, continues to perfect the Painted Lady Vineyard Gewurztraminer, fermenting all the sugar out of the wine creating a beautiful dry Alsace-type wine. To learn more call at (928) 442-9831 and check out their website at www.paintedladyvineyard.com. ARIZONAVINESANDWINES.COM

Dionysian Cellars Dionysian Cellars was founded in 2007 by owner and winemaker, Darin J. Evans, with one goal in mind: to produce ultra-premium wines. All wines are created in a Dionysian fashion with respect to each wine's unique personality. We produce Barbera, Chardonnay, Tempranillo, Syrah, Pinot Noir and Malbec - and are adding new and exciting varietals every year. Darin and assistant winemaker, Scott Waltz, have been making estate wines for Freitas Vineyard since 2007 and are in the process of planting vineyards in Northern Arizona. You can find our wines only at Wine Cellar in Old Town Cottonwood and in very select restaurants around the state. More at www.dionysiancellars.com. A True Cult Winery

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. The Stronghold vineyard is nearly planted out at 80 acres. They also recently acquired the Bonita Springs Vineyard adding another 40 acres of vines and another 120 acres for potential expansion. Their tasting room recently opened in Old Town Cottonwood, in northern Arizona. Visit their website at www.azstronghold.com.

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 three wines won stellar reviews and are in some of the best restaurants and resorts in the state, and the next architectural stage is underway. Pillsbury Wine Company NORTH is open in Old Town Cottonwood, a place where you can taste Sam’s wines, view stunning art and visit with other Arizona wine lovers. Learn more at www.pillsburywineco.com.

Burning Tree Cellars

Burning Tree Cellars is the brainchild of Corey Turnbull. Alongside friend and partner Mitch Levy, Corey's been working to make this dream a reality. Burning Tree specializes in small batch, meticulously maintained, boutique wines. All the wines have quirky names such as The Lotus, The Peasant and The Dragon. The 2009 Lotus is available now and the 2009 Dragon is slated to be released in early Summer 2011. The handcrafted wines are available exclusively at the Arizona Stronghold Vineyard Tasting Room located in Old Town Cottonwood, but will be available via mailing list sometime in the near future. Keep an eye on www.burningtreecellars.com.

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 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 100 acres of vines planted in southeastern Arizona, the Dragoon Mountain Vineyards. Please visit their website at www.jeromewinery.com.

Cellar Dwellers Cellar Dwellers Wine Co. was started by two childhood friends, Chris Babin and John Scarbrough. With enthusiastic fervor, a love of winemaking and Arizona, Chris and John have set out to create great Arizona wines that are hip, fun and accessible to all wine lovers. The first label released was their Tarantula Hawk, a 2008 Zin. The 2009 Tarantula Hawk and 2009 Canvas blend were recently released. The 2010 Cicada will be available this fall. Find our more at www.cdwineco.com.

ARIZONA VINES & WINES - FALL 2011

ARIZONAVINESANDWINES.COM

ARIZONA VINES & WINES - FALL 2011

ARIZONAVINESANDWINES.COM

Featuring Arizonaâ&#x20AC;&#x2122;s finest wines and craft beers. Coming soon to Uptown Sedona. Located on the Second Floor of Sinagua Plaza. 320 N. Highway 89A Sedona, AZ 86336 928.282.1700 www.tastingaz.com www.facebook.com/tastingarizona

Where to stay in Northern Arizona - B&Bs, RV resorts, hotels and high

end resorts. Check out videos of the area on www.Sedona.TV. Also check out Cottonwood Chamber of Commerce at www.cottonwoodchamberaz.org.

here to eat . . . There are many great

dining choices in Sedona and the Verde Valley. These places cross the spectrum from casual to elegant, something for every palate.

Cliff Castle Casino Hotel

(800) 524-6343

cliffcastlecasino.net

L’Auberge de Sedona

(928) 282-1661

lauberge.com

Jerome Grand Hotel

(888) 817-6788

jeromegrandhotel.com

Juniper Well Ranch (Prescott)

(928) 442-3415

juniperwellranch.com

The Orchards Inn of Sedona

(928) 282-2405

orchardsinn.com

Prescott Spring Hill Suites

(928) 776-0998

marriott.com/prcsh

Prescott Residence Inn

(928) 775-2232

marriott.com/prcri

•

Barking Frog Grille

(928) 204-2000

•

Cowboy Club

(928) 282-4200

Dahl & Diluca

(928) 282-5219

 Adobe Grand Villas

(866) 900-7616

adobegrandvillas.com

Adobe Hacienda B&B Inn

(800) 454-7191

adobe-hacienda.com

Adobe Village Graham Inn

(800) 228-1425

adobevillagegrahaminn.com

Alma de Sedona

(800) 923-2282

almadesedona.com

Amara Resort & Spa

(928) 282-4828

amararesort.com

The Annabel Inn

(928) 649-3038

theannabelinn.com

Baby Quail Inn

(866) 87-QUAIL

babyquailinn.com

Briar Patch Inn

(888) 809-3030

briarpatchinn.com

Canyon Villa Inn of Sedona

(800) 453-1166

canyonvilla.com

Casa Sedona B&B Inn

(800) 525-3756

casasedona.com

Cozy Cactus B&B

(800) 788-2082

cozycactus.com

Desert Rose B&B

(928) 646-0236

desertrosebandb.com

Enchantment Resort

(928) 282-2900

enchantmentresort.com

Flying Eagle Country B&B

(928) 634-0663

flyingeaglecountry.com

Garland’s Oak Creek Lodge

(928) 282-3343

garlandslodge.com

Ghost City Inn

(888) 634-4678

ghostcityinn.com

Hilton Sedona Resort & Spa

(928) 284-4040

hiltonsedona.com

Hyatt Piñon Pointe Resort

(928) 204-8820

hyattpinonpointe.hyatt.com

The Inn on Oak Creek

(800) 499-7896

innonoakcreek.com

Junipine Resort

(800) 742-7463

junipine.com

Las Posadas of Sedona

(888) 284-5288

lasposadasofsedona.com

Lodge at Sedona

(800) 619-4467

lodgeatsedona.com

Lo Lo Mai Springs

(928) 634-4700

lolomai.com

Los Abrigados Resort & Spa

(928) 282-1777

ilxresorts.com

Mii Amo Spa at Enchantment

(928) 203-8500

miiamo.com

Red Agave Resort

(877) 284-9237

redagaveresort.com

Sedona Rouge Hotel & Spa

(928) 203-4111

sedonarouge.com

The Surgeon’s House

(800) 639-1452

surgeonshouse.com

Whispering Pines B&B

(928) 443-1429

whisperingpinesbb-az.com

ARIZONA VINES & WINES - FALL 2011

•

The Asylum

(928) 639-3197

•

L’Auberge de Sedona

(928) 282-1661

• • •

• • • • • • • • • • • •

Harry's Hideaway

(928) 639-2222

Open Range Grill & Tavern (928) 282-0002 Taos Cantina



Belgian Jenny’s

Cucina Rustica Elote Cafe

(928) 282-2405

(928) 639-3141 (928) 284-3010

(928) 203-0105

Enchantment’s Yavapai Room (800) 826-4180 Fourno’s

(928) 282-3331

Heartline Cafe

(928) 282-0785

Reds at Sedona Rouge

(928) 203-4111

Stakes & Sticks

(928) 204-7849

Nic’s Italian Relic’s

Troia’s

(928) 634-9626 (928) 282-1593 (928) 282-0123

hat else is there to do . . . Here are a few ideas! This is just the tip of the iceberg . . .

•

Sedona Adventure Tours

•

Tasting Arizona

•

Verde Valley Olive Oil Traders

•

Rendezvous In Old Town

•

Dancing Hands Massage

•

Bonne Lait

•

Out of Africa

“Water to Wine Tour” & Assorted Wine Tours (928) 204-6440 | sedonawinetours.com Beautiful views, AZ wines & brews, Uptown Sedona . . . (928) 282-1700 | tastingaz.com Olive Oil Tasting! (928) 634-9900 | vvoliveoil.com

Taste Arizona wines & beers in Cottonwood (928) 634-3777 | RIOTCottonwood.com Massage in the vineyard at Page Springs Cellars (928) 300-3708 | DancingHandsMassage.net Cheese & Chocolate Experience in Old Town Cottonwood (928) 634-5535 An exciting and new view of wildlife (928) 567-2840 | OufOfAfricaPark.com

Photo by Michell Jonas Photography

Rancho Rossa Vineyards Rancho Rossa Vineyards is one of the largest family-owned wineries in the Sonoita area. They specialize in Ultra-Premium varietal bottlings from their 22 acres of estate plantings, using only 100% 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.

Canelo Hills Vineyard

Wilhelm Family Vineyards

Callaghan 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 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.

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 Sirah, Tempranillo, Mourvedre and Grenache - are the basic building blocks for their red blends, while Viognier and Riesling are blended for the estate wine. They soon will also include Marsanne, Roussane and Malvasia Bianca. From their first vintage in 1991, their wines have received many accolades from the most respected wine writers/ publications in the world. Please visit them at www.callaghanvineyards.com.

Dos Cabezas WineWorks Dos Cabezas WineWorks has been producing wines in Arizona since 1995. Their award-winning wines have even been served at the White House. The winery was originally located on 80 acres near Willcox, 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.

ARIZONA VINES & WINES - FALL 2011

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. Kief-Joshua Vineyards is a winery defined by family, passion & enthusiasm, with a commitment to winemaking that will exceed expectations. www.kj-vineyards.com.

ARIZONAVINESANDWINES.COM

Canelo Hills Vineyard & Winery

Lightning Ridge Cellars

Canelo Hills Vineyard and Winery is a family owned and operated winery established in 2003 by Tim and Joan Mueller. They specialize in small production wines made from 100% Arizona grapes, and their wine reflects the influence of the Sonoita Appellaion's high desert. Offerings range from crisp, dry whites to full-bodied, spicy reds made form varieties like Syrah and Tempranillo. Visitors to the winery receive personal attention in the "warehouse chic" atmosphere of their tasting room. Learn more about them on their website at www.canelohillswinery.com (be sure to check out their blog).

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 Tuscan-themed winery and tasting room. www.lightningridgecellars.com

Charron Vineyards Charron Vineyards is a small boutique winery producing hand-crafted Arizona wines. The winery’s signature White Merlot is made from grapes that are hand picked from mature vines grown at an elevation of 4023 feet. The long warm summer days, cool nights and Empire Mountain terroir sets their Merlot grapes apart. Milton and Susan Craig invite you to taste their wines while enjoying the spectacular views of the Santa Rita and Empire Mountains. They are located in Vail, 3/4 of a mile off scenic highway 83 between Tucson and Sonoita. The tasting room is open Friday - Sunday 10AM to 6pm and weekdays by appointment. Please visit their website for more information. www.charronvineyards.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.

ARIZONA VINES & WINES - FALL 2011

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

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.

ARIZONAVINESANDWINES.COM

ARIZONA VINES & WINES - FALL 2011

ARIZONAVINESANDWINES.COM

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

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

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

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

Sonoita Inn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5935 www.sonoitainn.com

Canelo Stone Cottage . . . . . . . . . . . . . . . . . . . . . . . . . (303) 384-0471 www.vrbo.com/90775

Casita Dole Che . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5687 www.casitadoleche.com

Crown C Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5739 www.crowncranch.com

Rain Valley Bed & Breakfast . . . . . . . . . . . . . . . . . . . . (520) 456-2911 Whisper’s Ranch Bed & Breakfast . . . . . . . . . . . . . . . (520) 455-9246 www.whispersranch.com

Xanadu Ranch Getaway Guest Ranch / Hybrid B&B . . . (520) 455-0050 www.xanaduranchgetaway.com

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

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

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

Circle Z Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2525 www.circlez.com

Cross Creek Cottages . . . . . . . . . . . . . . . . . . . . . . . . . (520) 400-7230 Dos Palmas Vacation Home . . . . . . . . . . . . . . . . . . . . (866) 394-0056 www.dospalmasaz.com

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

The Enchanted Garden . . . . . . . . . . . . . . . . . . . . . . . . (520) 604-0070 www.enchantedgardenaz.net

La Palomita de Patagonia . . . . . . . . . . . . . . . . . . . . . . (520) 394-2036 Painted House Studio . . . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2740 Patagonia Oaks - A Birder’s Haven . . . . . . . . . . . . . . . (410) 527-0304 Red Mountain Guest House . . . . . . . . . . . . . . . . . . . . (520) 394-2977

pizza-to-go to fine dining. Here are a few 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! •

The Steakout Restaurant & Saloon . . . (520) 455-5205

•

Gathering Grounds . . . . . . . . . . . . . . . . (520) 394-2097

•

• • • • • • • •

Canela Bistro . . . . . . . . . . . . . . . . . . . . . . (520) 455-5873

Grasslands Natural Foods Bakery . . . . . (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 Café . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5044 Velvet Elvis Pizza . . . . . . . . . . . . . . . . . . (520) 394-2102 Wagon Wheel Restaurant & Saloon . . . (520) 394-2433

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

a lot of charm. Horse ranches cover the countryside as well as Alpaca farms. Patagonia has a distinctive character and is a great town to visit. Here are a couple of fun things to do when visiting the area . . . Square Top Alpacas - (520) 455-4600 Meet an alpaca! www.squaretopranch.com 

Sonoita Limo - (520) 954-5314 Have someone else do the driving! www.sonoitalimo.com

Or visit the artist's community of Tubac, about an hour's drive from Patagonia

www.redmtncottage.com

Studio Gallery & Lodging . . . . . . . . . . . . . . . . . . . . . . (520) 394-2978

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

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

Hacienda Corona . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 287-6503 www.haciendacorona.com

ARIZONA VINES & WINES - FALL 2011

ARIZONAVINESANDWINES.COM

Sierra Bonita Located northwest of Willcox in a valley created by the Winchester, Pinoleno, and Galiuro Mountains, Sierra Bonita’s name was inspired by its location adjacent to the historic Sierra Bonita Ranch. Here the Smith family cultivates the vines and produces wonderful wines with only estate fruit. Their first vineyard was planted in 1997 with Cabernet Sauvignon, Sauvignon Blanc and Syrah. A second vineyard was planted gradually, devoted to Petite Syrah, Grenache Noir, Grenache Blanc, Mourvedre and Tannat. There are now 11 acres of vines in production. The rootstock and clones were carefully chosen for this climate and soil, no pesticides are used, and all the skins and cuttings go back into the vineyards to reinvigorate the vines. The 2009 Cab and a Syrah were just released. www.sierrabonitavineyards.com

Coronado Vineyards

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.

Keeling Schaefer Vineyards At 5000 feet 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. We produce estate grown and bottled wine on our 21 acres of vineyards located on Rock Creek on the western slope of the Chiricahua Mountains in far southeastern Arizona. We live on the estate, a little wine ranch on the side of the mountain, a quiet place far from the city, where one’s life plays out along with the wine season. The winery and vineyard are not open to the public, however, we do accept visitors by appointment. Our new tasting room in Historic Downtown Willcox is open Thursday - Sunday 11-5. 520.824.2500 or www.keelingschaefervineyards.com.

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.

Lawrence Dunham Vineyards

Photo by Rhonni Moffitt

We create hand crafted wines that reflect the unique characteristics of southeastern Arizona. Our philosophy of winemaking is to select the perfect varietals and let nature do its magic with as little intervention as possible. We let the fruit speak for itself. Rhone-varietals flourish in the volcanic soils of our 5,000-foot elevation estate in the Chiricahua Mountain foothills. Add clean air, pure water, mountain breezes, and four seasons and we have the key ingredients that make up our outstanding terrior. Visit this magical place and experience the unique wines of the Lawrence Dunham Vineyards. Go to www.lawrencedunhamvineyards.com or call 602.320.1485 to join the Chiricahua Circle or wine club, purchase our wines, arrange for a visit, or attend an upcoming event. Wine tasting by appointment only.

ARIZONA VINES & WINES - FALL 2011

ARIZONAVINESANDWINES.COM

Sand-Reckoner Located on the Willcox Bench at 4300 feet in elevation, Rob and Sarah Hammelman tend to Sand-Reckoner Vineyards. The vines, grown on rocky, sandy loam soil, contend with the elements to fully express Arizona's rugged high desert. Rob's winemaking endeavors have taken him to Australia and France, and his wines represent a synergy between New and Old World winemaking. Wines produced by this new venture include Malvasia Bianca, a Rosé based on Nebbiolo, and reds from Sangiovese, Syrah, Graciano and Petit Verdot. Tastings are offered at their Willcox winery location by appointment. www.sand-reckoner.com.

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

Carlson Creek 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. Learn more by checking out our website at www.carlsoncreek.com.

ARIZONA VINES & WINES - FALL 2011

ARIZONAVINESANDWINES.COM

here to eat . . . • • • •

A Taste of Coronado..................................... (520) 384-2993 At Coronado Vineyards - overlooking the vines Mon, Thurs, Fri & Sat Dinner beginning at 5PM Sunglow Ranch Cafe.................................... (520) 824-3334 Delicious & healthy serving natural, organic & local foods Reservations required

Big Tex BBQ......................................................(520) 384-4423 Some of the B&Bs also serve dinner if requested.

hat else is there to do . . . •

Apple Annie’s (seasonal) | www.appleannies.com

•

Kartchner Caverns State Park | (520) 586-2283

• • • •

Visit Chiricahua National Monument | www.nps.gov/chir/ Amerind Foundation Museum | www.amerind.org

Hike Cochise Stronghold | www.cochisestronghold.com Tour the Rex Allen Museum | www.rexallenmuseum.org

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! •

• • • • • • • •

Sunglow Guest Ranch (520) 824-3334 www.sunglowranch.com Cochise Stronghold B&B www.cochisestrongholdbb.com Dos Cabezas Spirit & Nature Retreat B&B www.doscabezasretreat.com Down By The River Bed & Breakfast www.downbytheriverbandb.com (St. David) Dreamcatcher Bed & Breakfast www.dreamcatcherbandb.com Grapevine Canyon Ranch www.gcranch.com Muleshoe Ranch @ Nature Conservancy (520) 212-4295 Strawbale Manor Bed & Breakfast www.bbonline.com/az/strawbale Triangle T Guest Ranch www.triangletguestranch.com

Photo by Rhonni Moffitt

Arizona Stronghold Vineyards

ARIZONAVINESANDWINES.COM

ARIZONA VINES & WINES - FALL 2011

VAGABONDING LULU

Colorado Wine Country Tour: Fruit, Water & Wine by Stacey Wittig, Travel Writer

olorado Grand Valley’s reputation for outstanding fruit goes back to the turn of the century. World-class Palisade Peaches have been stocked in the galley of Air Force One -- the presidential air limo -- since at least the Nixon Administration. Last fall, the juicy fruit enticed Michelle Obama to bring the girls to the Grand Valley to pick tree-ripened peaches. In an area so prime for fruit growing, it is not surprising that winemakers would eventually discover this little spot of heaven, and now so can you. The lush Grand Valley AVA lies at the confluence of the Colorado and Gunnison Rivers, at the foot of the cold Rocky Mountains western slope. The viticultural area includes a trilogy of visitor-friendly towns to explore: Fruita, Grand Junction and Palisade. “In this valley, vinifera – grapes from the original European vines – grow very well. We don’t have to rely on hybrids and clones,” says Bob Witham, owner of Two Rivers Winery & Chateau in Grand Junction. “Our wines are in the French style which is appropriate for this area. The high desert sun sugars up the grapes and cold nights allow them to rest. We say, ‘sugar up and rest, sugar up and rest’ – it gives intense fruit qualities to the wine, but with less acids and nice tannins.”

I’m impressed with High’s Bordeaux-style Colterris Cabernet Sauvignon. Scott High, Theresa’s husband, explains that one component to the success of the wine is the Grand Valley’s clay loam soil. “This was once a sea bed. There is also a sub-base of carbon volcanic soil. The key is choosing where to grow,” says Scott High pointing out the surrounding mesas which keep the warm air inside the valley and make this such an agricultural haven. (www.highcountryorchards.com) While in Palisade, rent cruiser bikes with baskets to fill with box lunches from Mumzels’ Crumpets, Cups & Cones. It’s a leisurely ride from vineyard to orchard to fruit stand. Eat lunch at one of Palisades green areas where you can find more parks than in any other Colorado town. (www.rapidcreekcycles.com) Don’t want to self-power via bicycle? Have a stretch H2 Hummer pick you up at your hotel or B & B. The $175/hour ride includes water, soft drinks and glassware for wines you might buy to enjoy en route to the next winery. Other limo options include stretch F350 Ford pick-up limo, Excursion Photo by Stacey Wittig

Witham, a past president of the Colorado Wine Board, shares how over a decade ago he serendipitously got into the wine business. “One evening after sitting around sampling Colorado wine, I asked my family, ‘Why is it that they can carry around Colorado peaches on the presidential airplane and Colorado wine is not so good?’ We continued the conversation the next day. The result of that conversation is this winery,” says Witham, standing inside a multi-building complex designed in the style of a French country manor surrounded by acres of vineyards. After touring Two Rivers' barrel room, bed and breakfast and outdoor terraces with views of the Colorado National Monument, I enjoy “always complimentary” tastings of their award-winning wines. (www.tworiverswinery.com) “Estate grown fruit is my claim to fame,” says Theresa High of High Country Orchards & Vineyards in Palisade. On this fabulous agri-tour, I experience how 40,000 boxes of peaches are sustainably grown, picked and shipped to Whole Foods and other outlets each year. High is a Whole Foods' “Featured Farmer” and her passion for premium products shines through in the carefully manicured grounds, high-tech packaging facility and new solar array that powers the farm and tasting room. It was here that Michelle Obama and her entourage came to pick peaches. I’m taking home some of the same peaches and fruit preserves -- like Peach Jalapeno Preserves -- that Mrs. O did.

Colorado National Monument from Two Rivers Winery, Grand Junction, CO

ARIZONA VINES & WINES - FALL 2011

ARIZONAVINESANDWINES.COM

Vagabonding LuLu . . . cont’d stretch limo and Lincoln Town Cars at different rates. (Absolute Prestige Limousine Service: www.aplimo.com) You might even be able to convince Shirleen to harness up the horses for a carriage tour.

Photo courtesy of Grand Junction Visitor and Convention Bureau

With over 21 wineries and tasting rooms in the Grand Valley, it’s hard to choose, but each place has its own character. I recommend Carlson Vineyards, making Colorado wines since 1988. “We’ll start to crush cherries on Wednesday,” says pourer Garrett, also known as a cellar rat. “Our fruit wine is 100% of the fruit that is on the label. That

makes for a lighter and fresher wine than a grape wine that simply has fruit syrup added.” Buy a bottle of the Tyrannosaurus Red crafted from 100% Colorado-grown Lemberger grapes and sit in the shady backyard in deep, wooden Adirondack lawn chairs. The wine is named

to commemorate the T-Rex dinosaur bones discovered in the Grand Valley. (www.carlsonvineyards.com) Don’t miss Meadery of the Rockies where honey wine meets the cherries, peaches, apples and apricots of the area. Owner Glenn Foster grew up in the wine business when his father founded Ravenswood Winery in Sonoma. “We were glass droppers as children,” laughs Foster referring to the old, labor-intensive bottling methods. Today his state-of-the-art Italian equipment bottles, labels and seals the wine in seconds. Visitors come from as far away as Japan and even Emilio Estevez stopped by for a tasting last month. Foster also owns two other Palisade wineries: St. Kathryn Cellars and Talon Winery. (www.meaderyoftherockies.com) After a behind the scenes tour of the meadery, cool off on a Palisade Wine Country Float Trip. Rafting guides will pick you up and, after 2-3 hours on the river, drop you off. I enjoyed learning about the Bookcliff Mountains and Mount Garfield from the water. (www.palisaderivertrips.com) The following day, head to Fruita to view some of those dinosaur bones at the Dinosaur Journey Museum. Or golf in Grand Junction at Redlands Mesa which is consistently ranked as one of America’s greatest public golf courses by Golf Digest, Golf Magazine, Sports Illustrated and Golfweek. My stay at the Courtyard by Marriott, centrally located in Grand Junction, was complemented by a spacious room and outdoor spa area located next to a full canal of cool water. (www.marriott.com/ hotels/hotel-deals/gjtcy-courtyard-grand-junction) Less than a day's drive from Phoenix, the Grand Valley offers an abundance of fun, fruit, water and wine experiences. I’m going back!

Stacey “Vagabonding Lulu” Wittig is a freelance travel writer based in Flagstaff, AZ. Enjoy this article? Then go to www.vagabondinglulu.com and subscribe to get new articles as they are published.

It's easy to tour Grand Valley Wine Country on a bicycle.

Photo courtesy of Grand Junction Visitor and Convention Bureau

"While in Palisade, rent cruiser bikes with baskets to fill with box lunches from Mumzels’ Crumpets, Cups & Cones. It’s a leisurely ride from vineyard to orchard to fruit stand." FUN FACT: One of Arizona's newest wineries - Sand-Reckoner, in Willcox, AZ is owned and operated by Rob and Sarah Hammelman. Rob was the head winemaker at Two Rivers Winery in Grand Junction from 2004 to 2008. Rob brings his experience and knowledge of high elevation viticulture with him to Arizona where he has noted similar growing practices.

ARIZONA VINES & WINES - FALL 2011

ARIZONAVINESANDWINES.COM

EVENTS CALENDAR

Don’t forget to check updated event listings on our website at www.AZWineEvents.com

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

SEPTEMBER EVENTS

9/3 10am-3pm Phoenix Cooks PhoenixCooks.com 9/3&4 11am-5pm Granite Creek Vineyard's Labor Day Harvest Festival GraniteCreekVineyards.com 9/4 3:30pm Page Springs Cellars Annual Harvest Festival PageSpringsCellars.com 9/10 "Crush It" Grape Stomp 5K Series: Willcox Stomp ArizonaWine.org 9/10 12pm-6pm Carlson Creek Vineyards New Release Party CarlsonCreek.com 9/10 6pm-9pm Cooks & Chords, A Taste for a World Free of MS Main.NationalMSSociety.org/site/calendar/ 9/10 5:30pm Verde Canyon Railroad Grape Train Escape "Tour of Italy" VerdeCanyonRR.com 9/14 6:30pm Live Jazz at Studio Vino StudioVino.com 9/15-18 20th Anniversary Colorado Mountain Winefest ColoradoWinefest.com 9/16&17 Bluegrass Weekend Festival at Kokopelli Winery KokopelliWinery.com 9/16-18 Arizona Centennial Best Fest in Prescott AZ100Years.org/best-fest/ 9/17 7pm Studio Vino "Talk Like a Pirate Party" StudioVino.com 9/17 Plein Air Sketching/Painting & Winemaker Dinner at Lawrence Dunham Vineyards LawrenceDunhamVineyards.com 9/22 BLT Steak features Markham Family Vineyards BLTScottsdale.com 9/23 Kokopelli Winemaker's Dinner KokopelliWinery.com 9/23-25 Page Springs Cellars Wine Wars PageSpringsCellars.com 9/24 Kokopelli Mediterranean Wine Tasting & Cooking Class KokopelliWinery.com 9/24 6pm-9pm A Taste of Williams ExperienceWilliams.com 9/24&25 11am-5pm Sedona Winefest SedonaWinefest.com 9/24&25 11am-4pm 29th Anniversary Harvest of the Vines Festival at Village of Elgin ElginWines.com 9/28 6:30pm Live Jazz at Studio Vino StudioVino.com 9/30 Grape Expectations benefitting Ronald McDonald House RMHTucson.org/events 9/30&10/1 Vines & Wine Photography Weekend at Lawrence Dunham LawrenceDunhamVineyards.com

OCTOBER EVENTS

10/1 "Crush It" Grape Stomp 5K Series: Verde Valley Stomp ArizonaWine.org 10/1 Rhythm & Ribs in Old Town Cottonwood ci.Cottonwood.AZ.US/parksrec/index2.php 10/1 Studio Vino Fundraiser for Casting for Recovery StudioVino.com 10/2 12pm-6pm Juniper Well Ranch Harvest Festival JuniperWellRanch.com 10/2 4pm-6pm 6th Annual Dine Out with the Chefs: A Celebration of the Culinary Arts ScottsdalePerformingArts.org/dineout.php 10/6 French Flair in the Verde Countryside yc.edu 10/8&9 Harvest Celebration Wine Tasting at Lawrence Dunham Vineyards LawrenceDunhamVineyards.com 10/12 6:30pm Live Jazz at Studio Vino StudioVino.com 10/15 Alcantara Harvest Festival AlcantaraVineyard.com 10/15&16 Willcox Wine Festival WillcoxWineCountry.com 10/15 6pm-11pm Rendez-Zoo PhoenixZoo.org/rendezzoo/ 10/18 6:30pm Far Niente Winery at Lon's at the Hermosa Inn HermosaInn.com/Lons/ 10/20 BLT Steak features Hall Wines BLTScottsdale.com 10/21-23 Kokopelli Krush KokopelliWinery.com

FESTIVAL AT THE FARM 2010

Photos by Holly Baumann Photography

ONGOING EVENTS Granite Creek Vineyards - Every Saturday: “Fall Wine, Music & Picnic Series” - GraniteCreekVineyards.com Arizona Stronghold - Every Friday night: "Live Music at the Tasting Room" - ArizonaStrongholdWines.com Javelina Leap Vineyards - Every Friday & Saturday: 11am-3pm "From Berry to Bottle" - Educational Winery Tours - JavelinaLeapWinery.com Pillsbury Wine Co. - Every Saturday 8am-1pm: (starting 10/22) Old Town Scottsdale Farmers Market - PillsburyWine.com

OCTOBER EVENTS - cont'd • • • • • • • • • • • • • • • • • • • • •

10/22 "Crush It" Grape Stomp 5K Series: Sonoita Stomp ArizonaWine.org 10/22&23 Arizona Wine Garden at the Arizona State Fair AZStateFair.com 10/23 4:30pm-8:30pm 5th Annual "Equine Voices Wine & Dine Gala" EquineVoices.org/events.php 10/27-30 Tucson Culinary Festival TucsonCulinaryFestival.com 10/29 Lawrence Dunham Vineyards Winemaker Dinner at Sunglow Ranch LawrenceDunhamVineyards.com

NOVEMBER EVENTS 11/4-5 18th Annual Carefree Fine Art & Wine Festival ThunderbirdArtists.com 11/4-6 10:30am-4:30pm Dos Cabezas Annual Cosecha Festival DosCabezasWinery.com 11/5 "Crush It" Grape Stomp 5K Series: Fountain Hills Stomp ArizonaWine.org 11/5 10am-8pm Vistancia Music & Wine Festival CommunityMusicEvents.com/Vistancia_Music_Festival.html 11/6 6pm-9pm Pillsbury Wines Full Moon Festival at Quiessence Restaurant PillsburyWine.com 11/9 6:30pm Live Jazz at Studio Vino StudioVino.com 11/10 BLT Steak features DeLILLE Cellars BLTScottsdale.com 11/11-13 Patriot Salute Wine Festival at Wilhelm Family Vineyards WilhelmFamilyVineyards.com 11/11-13 Arizona Centennial Best Fest in Tucson AZ100Years.org/best-fest/ 11/12 10am-4pm Sonoita Vineyards St. Martin's New Release Festival SonoitaVineyards.com 11/12 Walkin' on Main in Old Town Cottonwood ci.Cottonwood.AZ.US/parksrec/index2.php 11/12 10am-4pm Coronado Vineyards 5th Anniversary Party CoronadoVineyards.com 11/17 6:30pm Arizona Wine Dinner at Lon's at the Hermosa Inn HermosaInn.com/Lons/ 11/18&19 Festival at the Farm AZWineFestivalattheFarm.com 11/23 6:30pm Live Jazz at Studio Vino StudioVino.com 11/25-27 1st Annual Talking Stick Fine Art & Wine Festival ThunderbirdArtists.com

WINE IN THE CITY - Wine Bars & More PHOENIX - NORTH 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/paradisevalley (480) 922-4771

PHOENIX - CENTRAL

Bar Bianco pizzeriabianco.com (602) 528-3699 Bombay Spice Grill & Wine Bar bombayspice.com (602) 795-0020 Brick Urban Kitchen & Wine Bar brickphx.com (602) 258-3665 Cheuvront Restaurant & Wine Bar cheuvrontrestaurant.com (602) 307-0022 District districtrestaurant.com (602) 817-5400 Duck & Decanter duckandecanter.com (602) 274-5429 Oakville Grocery at CityScape oakvillegroceryarizona.com (602) 252-7600 The Parlor Pizzeria theparlor.us (602) 248-2480 Phoenix Urban Grocery & Wine Bar foodconnect.org/phxmarket/ (602) 493-5231 Portland’s portlandsphoenix.com (602) 795-7480 POSTINO winecafe (602) 852-3939 postinowinecafe.com POSTINO Central (602) 274-5144 postinowinecafe.com Sportsman’s Fine Wines sportsmanswine.com (602) 955-WINE Switch Wine Bar - Phoenix switchofarizona.com (602) 264-2295

WEST VALLEY Grazie Pizzeria - Buckeye grazie.us (623) 853-1717 Ground Control - Goodyear groundxcontrol.com (623) 935-2604 The Tasting Room - Peoria tastingroomaz.com (623) 455-4100 WineStyles - Peoria winestyles.net/parkwest (623) 872-7900

ARIZONA VINES & WINES - FALL 2011

WINERIES Studio Vino - Tempe . . . see ad page 56 studiovino.com (480) 897-1800 Casavino - Fountain Hills casavinowinery.com (480) 816-8466 Kokopelli - Chandler kokopelliwinery.com Su Vino suvinowineryaz.com

(480) 792-6927

(480) 994-8466

EAST VALLEY

Arrivederci - Ahwatukee azitaly.com (480) 759-9292 Caffe Boa - Ahwatukee caffeboa.com (480) 893-3331 My Wine Cellar - Ahwatukee mywinecellarphx.com (480) 598-WINE Va Bene - Ahwatukee vabeneaz.com (480) 706-4070 Wedge & Bottle - Ahwatukee wedgebottle.com (480) 704-1255 Cork - Chandler corkrestaurant.net (480) 883-3773 D’Vine Wine Bar & Bistro - Chandler dvinebistro.com (480) 482-5550 The Living Room - Chandler livingroomwinebar.com (480) 855-2848 Pesto’s Pizza & Wine Bar - Chandler pestospizza.com (480) 821-0035 Whole Foods Market - Chandler wholefoodsmarket.com (480) 821-9447 Alchemy - Fountain Hills alchemy360az.com (480) 333-1880 Grapeables - Fountain Hills grapeableswinebar.com (480) 816-5959 Down Under Wines - Gilbert downunderwinebar.com (480) 545-4900 Romeo’s Euro Cafe - Gilbert eurocafe.com (480) 962-4224 D’Vine Wine Bistro - Mesa dvinebistro.com (480) 654-4171 Il Vinaio - Mesa ilvinaio.com (480) 649-6476 Sun Devil Liquors - Mesa sdliquors.com (480) 834-5050 Caffe Boa - Tempe cafeboa.com (480) 968-9112 La Bocca - Tempe laboccapizzeria.com (480) 967-5224 Taste of Tops - Tempe topsliquors.com (480) 967-2520

SCOTTSDALE Arcadia Farms Cafe & Wine Bar arcadiafarmscafe.com (480) 941-5665 5th & Wine 5thandwine.com (480) 699-8001 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 Crust Pizza & Wine Cafe crustrestaurants.com (480) 948-3099 Enotria Land of Wine landofwine.com (480) 513-3086 Grazie Pizzeria (Old Town) grazie.us (480) 663-9797 Kazimierz World Wine Bar kazbar.net (480) WINE-004 Narcisse Champagne & Tea Lounge narcisselounge.com (480) 588-2244 Phoenix Wines phoenixwine.com (480) 948-9202 Rare Earth Coffee & Wine Bar rareearthwine.com (480) 513-6252 Razz’s Restaurant & Wine Bar razzsrestaurant.com (480) 905-1308 Rhythm & Wine rhythmandwine.com (480) 478-6999 Terroir Wine Pub terroirwinepub.com (480) 922-3470 The Cove Trattoria thecovescottsdale.com (480) 951-8273 Uncorked uncorkedwinebar.com (480) 699-9230 Village Wine Cellar vwcaz.com (480) 556-8989

Quiessence

ARIZONAVINESANDWINES.COM

WINE IN THE CITY - Wine Bars & More NORTH VALLEY Amaro Pizza & Vino Lounge - Cave Creek amaroaz.com (480) 502-1920 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 Tonto Bar & Grill - Cave Creek tontobarandgrill.com (480) 488-0698 Wild Vines - Anthem wildvines.net (623) 465-0010

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 Vino Loco vinolocoflag.com (928) 226-1764 WineStyles winestyles.net/flagstaff (928) 226-8565

TUCSON

PRESCOTT

Armitage Wine Lounge Cafe armitagewine.com (520) 682-9740 CataVinos catavinoswines.com (520) 323-3063 Core Kitchen & Wine Bar ritzcarlton.com (520) 572-3000 The Dish Bistro & Wine Bar 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 Maynard’s Market maynardsmarket.com (520) 545-0577 Pastiche pasticheme.com (520) 325-3333 Zona78 zona78.com (520) 888-7878/296-7878

Bin 239 bin239.com (928) 445-3855 Jazzy’s Wine Bar jazzyswine.com (928) 776-8886 Raven Cafe ravencafe.com (928) 717-0009 Veritas Int’l Wine Institute & Wine Cellar thebistrorh.com (928) 771-2566

VERDE VALLEY

Made In Arizona no website (928) 282-0707 Grapes - Jerome grapesjerome.com (928) 639-8477 L’Auberge Wine Bar - Sedona lauberge.com (800) 905-5745 Tasting AZ - Sedona tastingaz.com (800) 905-5745 The Horn - Camp Verde thehornsaloon.com (800) 827-1160 Wild West Wines - Sedona wildwestwineco.com (928) 282-5136

Amaro Pizza & Vino Lounge

Arizona Vines & Wines Favorite Locations to buy & Enjoy AZ wines: Total Wine & More

Art of Wine

L'Auberge de Sedona Rendezvous Sedona LAuberge.com

Old Town Cottonwood RIOTCottonwood.com

Storytellers

Asylum

Steak Out

Quiessence

Raven Cafe

Tasting Arizona

Taos Cantina

The Horn

Canela Bistro

7 Arizona Locations TotalWine.com

Jerome AsylumRestaurant.com

Sedona ArtoWine.com Sonoita AZSteakOut.com Sedona OrchardsInn.com

ARIZONA VINES & WINES - FALL 2011

Phoenix QuiessenceRestaurant.com Camp Verde TheHornSaloon.com

Prescott RavenCafe.com

Camp Verde CliffCastleCasino.net Uptown Sedona TastingAZ.com

Sonoita CanelaBistro.com ARIZONAVINESANDWINES.COM

CHEF’S TABLE

Lon's Farmers Market Salad With Goat Cheese Vinaigrette

Provided by Executive Chef Jeremy Pacheco of Lon's at the Hermosa Inn

Farmers Market Salad INGREDIENTS:

PROCEDURE:

2 ea. Little Gem Lettuce heads 4 Tbsp. Goat Cheese Vinaigrette (recipe provided) 4 ea. roasted beets, medium, peeled & diced 12 slices shaved baby fennel 12 slices shaved radish 12 slices shaved baby carrots 2 Tbsp. Queen Creek Meyer Lemon EVOO 2 tsp. sea salt 2 tsp. cracked black pepper

Little Gem Lettuce is a small heirloom tightly-bunched baby romain head lettuce. Cut the lettuce in half and discard any bruised outer leaves. Wash the lettuce in ice water and shake dry as well as possible. Shave baby vegetables on a mandolin as thin as possible while still being able to keep them whole. Store in ice water until ready to plate.

TO PLATE: Spread 1 Tbsp. of goat cheese on bottom of plate, place¼ cup of diced, roasted

beets on top of goat cheese dressing, set 2 halves of lettuce on top of beets. Top lettuce with equal parts of shaved vegetables. Drizzle with olive oil and sprinkle sea salt and cracked pepper over the top.

SERVES 4 By Executive Chef Jeremy Pacheco

Goat Cheese Vinaigrette INGREDIENTS: 1 cup Crow's Diary Quark goat cheese OR ½ c. chevre + ½ c. organic yogurt or goat yogurt ½ cup buttermilk 1 ea. Meyer lemon zest and juice ½ Tbsp. chives, chopped ½ Tbsp. parsley, chopped ½ Tbsp. thyme, chopped Salt & pepper, to taste

PROCEDURE:

Quark is a smooth, creamy goat cheese - very similar to yogurt, available from Crow's Dairy in Buckeye, AZ. If quark is not available, blend the chevre and yogurt together until smooth. Add buttermilk, lemon and herbs and taste. Season to preference with salt and pepper.

At The Hermosa Inn in Paradise Valley, LON's has a one-acre organic garden located just outside the kitchen that provides fresh food and a natural training ground for the culinary team. It is here that the white coats of sous chefs, line cooks and pantry staff can be seen early each morning, watering produce beds and harvesting what bounty is at the peak of perfection that day.

ARIZONA VINES & WINES - FALL 2011

ARIZONAVINESANDWINES.COM

5532 North Palo Cristi Road Paradise Valley, Arizona (602) 955-7878 www.HermosaInn.com/Lons Check out their monthly wine dinners!

Chef's RecommendedPairing:

Pillsbury Wine Company Viognier www.pillsburywine.com

POINT OF BREW

Homebrew Guy Meets Microbrew Man: Part 1 Article & Photo By Thomas Ale Johnson

still remember when I first met Homebrew Guy. He was standing proud, majestic and godlike in his superhero uniform (tee shirt, shorts and flip-flops). He showed me his fortress of solitude (garage) and his gleaming array of super hero gadgets (mostly buckets and kettles). I asked him how he developed his powers and he explained that it was a gift (his wife bought him a homebrew kit) and a subsequent quest for knowledge. He handed me a dusty old codex penned by a legendary Homebrew Guy named Papazian. I told him I felt unworthy to be entrusted with stewardship of this sacred text. He replied, “Don’t worry about it, it’s an early edition. I’ve got a third edition on ‘The Shelf of Wisdom’.” Eventually, I too became Homebrew Guy (but I never could get into the flip-flop thing). Although I am lauded far and wide for my brewing prowess, I knew my calling stopped at Homebrew Guy. However, there are some who take it to the next level and that’s what this story is all about. How does Homebrew Guy become Microbrew Man? Recently I met some Homebrew Guys who have answered that higher calling & answered my questions. Every hero has an origin story. How did they get started? Our subjects are Blake Collins A.K.A. The Brewmaster, Myles Stone A.K.A. The Businessman, and Mike Mallozzi A.K.A. The Microbiologist. These three heroes have joined forces to start Borderlands Brewing Company in Tucson. Blake started brewing after a friend who was a sommelier shared some of his homemade hard cider. As he explains, “I bought some brewing equipment and started making my own hard ciders, and it just blossomed from there. Growing up, I always wanted to be a chef and I worked at some really nice restaurants, so food, beer, wine ... all of it is something that really interests me.” Myles - who’s taking a break from medical school to bring Borderlands to life - apparently has an innate business sense because he somehow parlayed a gift to his father into a brewery pitch. “We brewed in my parents’ backyard and bought a brew kit as a Father’s Day gift for my dad and it turned out really, really good. Actually, we used that beer to go out and get investments for the brewery. My father probably only got to drink one beer from the Father’s Day gift we gave him.”

For Mike, it all started at Budweiser. While finishing up his degree in Microbiology, he worked the graveyard shift testing the specs on Bud Light. But he credits this monotonous quality control gig with getting him where he is today. “Living in Ft. Collins gave me the opportunity to be exposed to the much better world of beer (Odell and New Belgium) and it piqued my interest in brewing in general. I did a little brewing in college before I went to Chicago for grad school.” Seven years later Mike moved to Tucson to work in a lab at the UofA. Myles and Mike obtained some old home brewing equipment and started brewing together on a regular basis. After the first batch, they were already discussing the idea of starting a real microbrewery. Myles brought the business know-how & Mike brought valuable real-world science and QC knowledge. They made regular trips to Brew Your Own Brew in Tucson where Blake - being a seasoned Homebrew Guy by this point was able to answer many questions too complex for mere doctors and microbiologists to figure out on their own. Blake agreed to join them in their creation of Borderlands Brewing Co. It is difficult to make beer consistent time after time at a home-brew level. You can make a great beer, but it won’t necessarily be the SAME beer. Our three heroes have spent a great deal of time and effort perfecting their recipes and processes on a small scale. As I write this, they are assembling their large-scale brewing equipment and dealing with the issues involved in making the leap from Homebrew Guys to Microbrew Men. They are probably brewing and kegging their beer as you read this, and we will see their progress in our next issue (Part 2). Join us next time for more exciting adventures of Homebrew Guy and Microbrew Man! See more at www.scenicbrews.com

Thomas is an experienced graphic artist and copywriter, he operates TRUST (the gallery), and he brews beer and makes wine. See www.willcoxtrust.com and www.tmf.net for more information

ARIZONA VINES & WINES - FALL 2011

ARIZONAVINESANDWINES.COM

FEATURED BREWERY

CRAFT BREWERIES

Your Own Home Brewery

NORTHERN AZ

By Thomas Ale Johnson

Barley Brothers www.BarleyBrothers.com Beaver Street Brewery www.BeaverStreetBrewery.com Flagstaff Brewing Company www.FlagBrew.com Grand Canyon Brewing Company www.GrandCanyonBrewingCo.com Lumberyard Brewing Company www.LumberYardBrewingCompany.com Mogollon Brewing Company www.MogBrew.com Mudshark Brewing Company www.MudsharkBrewingCo.com Oak Creek Brewing Company www.OakCreekBrew.com Oak Creek Brewery & Grill www.OakCreekPub.com Prescott Brewing Company www.PrescottBrewingCompany.com

PHOENIX METRO

If you’ve ever considered brewing your own beer, you may be excited to learn that Homebrew Guy is a title held by many. Most homebrewers are eager to share what they’ve learned. Why become Homebrew Guy? A powerful reason for myself and many others is creativity. We want things that don’t yet exist or don’t yet exist in quite the way we would like. As Blake Collins says, “There are so many beers out there that I can’t find commercially, that I want.” What happens if you’re drinking a beer and you have an idea that would improve that beer? You can gain the knowledge and power to bring that idea to life. Personally, I love to experiment with wild yeasts and bacteria that most breweries would find dangerous or distasteful. I also like to add local ingredients and know EXACTLY what is in my beer. Since it’s currently illegal for certain information to be displayed on beer labels, it is difficult to learn what’s in the beer you’re drinking. Drinking what you brewed yourself eliminates the guesswork. Do you have what it takes to become a hero? Visit your local hall of justice (homebrew club) or super hero outfitter (brewing supply store) and find out. You may even find a Homebrew Guy who’s looking for a new sidekick.

www.BorderlandsBrewing.com

BJ’s Brewhouse www.BJsBrewHouse.com

Papago Brewing www.PapagoBrewing.com

Dave’s Electric Brewpub www.DavesElectricBrewPub.com

Rock Bottom Brewery www.RockBottom.com

Four Peaks Brewery www.FourPeaks.com

San Tan Brewing Co. www.SanTanBrewing.com

Gordon Biersch www.GordonBiersch.com

Sleepy Dog Brewing www.SleepyDogBrewing.com

Oggi’s Pizza & Brewing Co. www.Oggis.com

Sonoran Brewing www.SonoranBrewing.com

Old World Brewery www.OldWorldBrewery.com

Sun Up Brewing www.SunUpBrewing.com

TUCSON METRO/SOUTHERN AZ Barrio Brewing www.BarrioBrewing.com BJ’s Brewhouse www.BJsBrewhouse.com Four Gentle Ben’s www.GentleBens.com Nimbus Brewing Company www.NimbusBeer.com Old Bisbee Brewing Company www.OldBisbeeBrewingCompany.com Thunder Canyon Brewery www.ThunderCanyonBrewery.com

ARIZONAVINESANDWINES.COM

ARIZONA VINES & WINES - FALL 2011

QR Codes: Demystified By Rhonni Moffitt Have you noticed that these weird boxes are showing up on everything these days? Have you ever wondered what they are? They are called QR codes or tags (abbreviation of Quick Response code) and are essentially a unique bar code that can be assigned to a specific URL (a website address). They really are popping up just about everywhere ... I've even seen them on a plumber's van! In the wine industry you can find them on bottles, brochures, ads and neck tags.

Alcantara

The way to utilize the QR code is to use your smart phone's camera to snap a picture of the tag and then use your access to the internet to see where it takes you! Many Android, Nokia and Blackberry handsets come with QR code readers installed. If you don't have one, find one in your smart phone marketplace. Yes, most of them simply take you to a business's website; however, some folks are getting more creative and taking you somewhere much more interesting and useful! When clicking on a QR code you can get all kinds of information about the product, company and more. Here are some creative ways wineries are using QR codes: •

Arizona Stronghold

Carlson Creek

Dos Cabezas

Javelina Leap

Wine Ratings. Click on the code and rate the wine. See how others have rated the wine.

•

Comments and Reviews. After filling out your review, post to Twitter or Facebook!

•

Tasting Notes and Random Facts about the wine or the winery. The possibilities are truly endless.

•

Pairing recommendations.

•

Retrieve special offers or coupons.

•

Follow the winery on Facebook or Twitter.

•

Talk to the winemaker. Start a conversation; learn their story.

•

Learn where you can buy the wine and price shop.

•

View videos and photo tours.

Lawrence Dunham

Lightning Ridge

Oak Creek Vineyards

As the wine industry embraces these little tags, I'm sure that we'll be finding more and more uses and reasons to pull that phone out and click away! We're very excited to hear about a local company who is using these QR codes in a very useful and entertaining way. If you'd like to get a feel for a winery before you head their direction, you have to check out www.DrinkWine360.com. Combining amazing photography with a really cool tour program, you can do a virtual tour before hitting wine country or even while you're there! Have an iPhone or iPad? Get additional capabilities by downloading the free DrinkWine360 app! Want to see what I'm talking about . . . well, pull out your phone and click on the codes along the sides of this page. Get a 360 degree view of participating wineries.

Pillsbury Wine Co.

Wilhelm Family

They are just getting started, so be sure to check back often to see updates!

Kief-Joshua

(602) 300-7108 DrinkWine360.com Get a Virtual Tour For Your Business Today!

Willcox Wine Festival

Subscribe TODAY!

$19.95

www.ArizonaVinesandWines.com

Never miss an issue of ARIZONA VINES & WINES

Wine About Town By Tim Hilcove, www.WeeklyWineJournal.com This wine was rated 95 points by Robert Parker with only 3,000 cases produced. The wine retails for $75, so Tanzy’s price was actually within reason. The wine was a little warm when the waitress brought it to me and she immediately offered to refrigerate it in a decanter. These are the kinds of touches I expect when I am paying top dollar and pulling out all the stops. It’s very nice when you don’t have to ask, it is just taken care of. She returned a few minutes later with a perfectly chilled decanter and Riedel stemware, another nice touch. I had the NY Strip for dinner which was decent for $35. I was running out of time before the movie started and was pleasantly informed that I did not have to hurry; I could bring my bottle of wine into the theater! Once inside the theater I began to understand the value of a $25 movie ticket. I sat in the luxury seats, which have huge plush fully-reclinable chairs Photo courtesy of iPic Theaters

Photo courtesy of iPic Theaters

Date night can consist of something as simple as going out for a quick dessert at Starbucks and chatting on the patio. Other times you feel the need for something more substantial. And sometimes you just want to pull out all the stops and go for the “Wow Factor.” I had heard a little about this movie theater in North Scottsdale that has wine, so naturally the wine snob in me said, “yeah right.” I was skeptical to

Photo courtesy of Narcisse

say the least, but decided to give it a try anyway. Well, as it turns out, the experience was quite remarkable! First off let me tell how to find this place - iPic theater is located in the Scottsdale Quarter in North Scottsdale right across the street from Kierland. Scottsdale Quarter is an upscale outdoor shopping experience that has an urban flair to it. My evening began at Tanzy. The modern urban feel continues into this restaurant with its sleek and clean design, part of which is a giant glass wine cellar. Immediately I began a critique of the wine list and I was surprised to see a well thought out eclectic mix of affordable and high end wines. I was very surprised to see the 2007 O’Shaughnessy Howell Mountain Cabernet Sauvignon on the list for $115.

with foot rests and swivel table trays to put your food and wine upon. There was even a little pillow and blanket! I had that wonderful feeling of “life is pretty good right now” with my feet up, wine in hand and a nice quiet theater. I have actually stopped going to movies because of all the disturbances, people opening giant bags of chips, talking on their cell phones, teenagers throwing popcorn, etc... I think that at $25 per ticket, you buy yourself a certain amount of solitude which I think everyone deserves every once in awhile! After the movie was over, I was in the mood for one more drink, and lo and behold right next door was Narcisse Champagne and Tea Lounge. I had a glass of J Vineyards sparkling cuvee and enjoyed the stylings of an acoustic duo named Vinyl Station. Narcisse boasts an impressive 125 champagnes by the glass, as well other libations. Once again, the theme is urban upscale, but relaxed and low key. I had a wonderful time at Tanzy, iPic and Narcisse and the next time I am in the mood for luxury I will definitely be making my way back to Scottsdale Quarter. Tim Hilcove is a local entrepreneur and wine enthusiast. www.WeeklyWineJournal.com

ARIZONA VINES & WINES - FALL 2011

ARIZONAVINESANDWINES.COM

RUBEE’S RESTAURANT SPOTLIGHT . . . Different Pointe of View at the Pointe Hilton Tapatio Cliffs Resort

The View From the Top Article By Christina Barrueta / Photos Courtesy of Pointe Hilton Tapatio Cliffs

prime location perched on Lookout Mountain, a wonderful menu and wine list, and a 21-consecutive year AAA-Four Diamond award winner. Put all these together and you have the magical spot known as Different Pointe of View at the Pointe Hilton Tapatio Cliffs Resort. Winding your way up Pointe of View Drive, you find yourself at the base of a restaurant that looks built into the hillside. Up a few more steps through heavy wooden doors, follow the curving staircase to your destination, a striking room walled by 14foot glass windows framing beautiful vistas. The tiered room guarantees a gorgeous view from every table and the relaxed resort atmosphere promises perfect comfort for either a celebratory meal or a more casual night out. Seating on the large terrace takes advantage of al fresco dining with multiple spots to enjoy dinner, meet friends over sunset cocktails, or lounge around the fire on cooler evenings. Prices are surprisingly reasonable for such a stunner; why find yourself at a chain steak house when you can soak up some Phoenix history and dine with a view of its twinkling city lights. Executive Chef Anthony DeMuro has created a modern menu with an emphasis on farm fresh quality and regionally grown ingredients. The menu changes seasonally, although some items, such as the superb lobster bisque, are signature dishes year-round. I’m also impressed with the talented staff here, many of whom have worked together for many years, some even decades. Helmed by managers Bill and Joe, such loyalty and pride is reflected in the welcoming atmosphere and excellent service. My initial visit was part of Arizona’s biannual Restaurant Week (a great value of three courses for $40). While some participating restaurants create less costly dishes for RW, Different Pan Seared Wild Day Boat Halibut Pointe of View showcased items from their nightly menu. We watched the colors around us change as the sun set, sipping on glasses of Chablis and nibbling on the complimentary bread basket

ARIZONA VINES & WINES - FALL 2011

with its trio of accompaniments - garlic-parmesan sauce, basil pesto, and piquillo pepper butter. Ravioli arrived as two pillows of pasta wrapped around braised duck balanced on mounds of sauteed arugula and showered in fluffy parmesan. Separated by an artful design of slow-roasted tomatoes and tomato cream garnished with a tuft of shaved truffles, all the components together made an elegant starter. Chef DeMuro’s luxurious lobster bisque was rich with the rounded layers of a port-sweet vermouthsherry reduction, garnished with pumpkin crème fraiche and vanilla oil and deserving of its many accolades. Exquisitely prepared pan-seared halibut was moist and velvety with a delicate crust, dressed with lemon fennel reduction and crowned with a thatch of fried leeks. Paired with mashed Peruvian purple potatoes and a terrific ragout of beech mushrooms, shrimp, and Peppadew peppers with asparagus, this was another example of the chef ’s finesse with balancing flavors. Grilled Cedar River beef tenderloin was cooked just as perfectly, its flavor marrying with a cap of Cabrales blue cheese butter and seductive cabernet-fig reduction. A medley of fingerling potatoes and earthy cremini mushrooms with crispy pancetta was the perfect side dish. Two indulgent choices from the dessert menu – light and citrusy almond and honey semifreddo and Midnight Espresso Cup (white chocolate-mascarpone filled chocolate cake with coffee ice cream) – were irresistible finales. With such an excellent representation of what Different Pointe of View had to offer, I couldn’t wait to return to explore the rest of the menu.

Midnight Espresso Cup ARIZONAVINESANDWINES.COM

In keeping with Chef DeMuro’s philosophy of high-quality ingredients and sourcing locally, the menu changes with seasonality and availability. On one visit I’m in love with the bright flavors of paper-thin slices of heirloom tomato “carpaccio” strewn with the salty tang of ricotta salata, embellished with a tossed mix of greens, olives, artichokes and roasted tomatoes graced with a roasted pepper-sherry dressing. Another favorite salad presents as laborintensive individual leaves of Brussels sprouts with crispy pancetta, caramelized shallots, dried cranberries and creamy lemon Stilton cheese. Heartier appetizers bring fat scallops adrift in a sea of caramelized butternut squash reduction, served with a timbale of roasted corn and nutty-chewy red quinoa. A dish of slow-roasted pork belly with corn-studded polenta and chanterelle mushrooms enhanced with the mellow sweetness of Marsala, maple, and apple is a standout. Poached Maine Lobster Among main courses, a & Pancetta Wrapped Prawns decadent seafood duet features buttery poached Maine lobster presented on a crisp herb risotto cake and pancetta-wrapped prawns with grilled baby fennel. Juicy Palo Verde pork tenderloin nods to the Southwest with a smoky ancho chile rub accompanied by a honey corn cake and pepita pesto with a savory sauce flavored with dried cherries and herbs. Fork-tender braised veal shank with plenty of rich marrow in the bone is accentuated with a deep rosemary and port braising reduction. The root vegetable and parmesan risotto and the addition of the less-common herb chervil to the classic gremolata combination of parsley, lemon zest, Brussels Leaf Salad and garlic elevates this classic dish with the chef ’s personal touch. If choosing just one dessert is difficult, Different of Pointe Views makes it easy with some of their enticing dessert duos – perhaps the Easy as Pie with an individual strawberry pie and a chocolatey marshmallow butter creamfilled whoopee pie, or the Cuba Libre with silken chocolate and vanilla panna cotta with fudge cake and rum and coke ice cream. I’ve also been eyeing the wine and chocolate sampler with wine flights paired by the sommelier.

Pan Seared Diver Scallops

Eric Spragett is Different Pointe of View’s Cellar Master and Sommelier and has hand-selected their Wine Spectator awardwinning 500+ bottle collection. World-class wines and interesting varietals are stored in a mountainside wine cave. In fact, strolling about the property you could pass the entrance and never know it. It’s a pure pleasure to talk to Eric and have him suggest wine pairings for dinner. On our last visit, Arizona Stronghold’s Dayden rose was lovely with the brussels leaf salad, as was a grenache with that luscious pork belly. Eric has also introduced me to a new favorite white wine. Full-bodied with nice acidity, Falesco Ferentano is made with roscetto, a rare Italian grape grown in only one place by a single producer. You can also take advantage of Eric’s depth of knowledge in choosing the Chef ’s Tasting Menu with wine pairings, or attending the Insider’s View Winemaker Dinner. This monthly series introduces a special winemaker and offers an intimate meal prepared tableside by the chef, all enjoyed against the backdrop of that memorable view. One caveat – befitting it’s spectacular setting, be sure to call ahead before visiting as it may be booked for private parties and celebrations. Still going strong after 25 years, Different Pointe of View with its gorgeous mountaintop location, unforgettable sunsets, and delicious food and wine is a Phoenix destination.

Different Pointe of View Pointe Hilton Tapatio Cliffs Resort 11111 North 7th Street Phoenix, AZ

602.866.6350 www.TapatioCliffsHilton.com

Heirloom Tomato "Carpaccio"

ARIZONAVINESANDWINES.COM

Christina Barrueta is an avid Chowhound, passionate about food, wine and spirits. A transplant from Boston, she loves finding new locations to whet her appetite. You may follow her as Rubee on Chowhound.com or @Rubee100 on Twitter.

ARIZONA VINES & WINES - FALL 2011

Arizona Land Baron - My Story By Josh Moffitt

The Rise December 25, 2005. The real estate boom is in full swing. I am taking a class at the Arizona School of Real Estate and Business – Land as an Investment. I learn the concept of the five-split – buy a big piece of land and break it into five smaller pieces and sell them for double the purchase price of the larger piece. Sold on that concept, I drive down to Benson, Arizona, a small town just east of Tucson where property values are rising in anticipation of a major housing development – Anthem by Del Webb. Once I arrive in Benson, it appears I was the last one to hear about the Anthem project and the prices have already skyrocketed. A little dejected, I decide to drive further east on I-10 to see if I can find some land that I can afford. The next town is Willcox, AZ. I find a broker and tell him I am interested in buying some land. He chuckles and says “you and everybody else.” After reviewing his listings, a 120-acre parcel with power and an irrigation well looks promising at $2500 per acre. As we pull up to the property, I see what looks like a bunch of dead sticks across the street. I ask “What is that?” He says “Them’s grapes”… “You mean like a vineyard?”… “Yep”… “Are they dead?”… “Nope, they’re dormant for the winter.” Right then, I envision the headline in my newspaper ad, “Across from a Vineyard.” I figure that’s more marketable than, “Across from some cows.” And so begins my story. I bought the 120-acre piece and split it into five parcels, four 20-acres and one 40-acre. I installed a water company with a half mile of pipeline to provide water to each parcel and brought in roads and power to each. I sold the four 20s for $5000 per acre within four months and kept the 40 acres for longer term. Had I sold the 40 at that time, I would have netted $250,000 profit after development expenses. For the next year or so, there are plenty of investors eager to pick up large parcels of acreage for so little. "$5000 per acre with water and

2006 Wine Country Luxury Motorcoach Land Investor Tour of Willcox, AZ

power – is that a typo?" We even started bringing investors down on a 50-passenger luxury coach to buy land in “wine country.” We’d end the day at Coronado Vineyards for wine and appetizers before the drive back to Phoenix. We’d sell two or three parcels on each tour.

The Fall October 3, 2008. Bush comes on TV to announce that we need 700 billion dollars to save the world’s financial system from collapse. They officially take the punch bowl away – Boom turns to Bust. Suddenly, there are no investors and I own more than a thousand acres of land – with payments. Now I need to find end users – someone who wants to buy my land to actually use it. How about someone who wants to plant a vineyard? How do I find those people? Well, if someone wanted to start a vineyard and winery, they would probably visit the other wineries in the state to learn where to plant their vineyard. So, we set out to get a list of Arizona wineries. What we found were very out-ofdate and inaccurate lists online. We decided to do the research to put together an accurate and up-to-date list for consumers. We’d give them out at each of the wineries so they could cross-promote each other. And we’d make sure there was plenty of information about my vineyard land for sale. We decided to include some articles about the Arizona wine industry and call it a “magazine.” Okay, an eight-page “magazine.” We printed 10,000 copies and went about delivering them to the wineries. We were met with a healthy (and understandable) dose of skepticism from the wineries, but most of them let us put it out.

"I sold four 20-acre parcels for $5000 per acre each in early 2006. Two of those parcels sold in late 2010 for $7500 and $7200 per acre. That is a 150% gain from 2006 to 2010." 70

ARIZONA VINES & WINES - FALL 2011

As it turns out, it was a hit and within three months wineries were calling asking for more copies. We thought the 10,000 copies would last all year – and it was expensive to print.

ARIZONAVINESANDWINES.COM

We decided that the only way to keep up with the demand and afford to print it was to make it a real magazine and sell advertising. The first real issue was 32 pages. This time we got a great deal of support from the wineries who realized it was bringing them new business. Skip forward to today, we currently print 20,000 copies per quarter, we’re up to 84 pages with distribution at not only the wineries, but also all the major resort concierges and B&B's in the state and newsstands at Barnes & Noble, Bashas', AJ’s, Fry’s and Albertsons grocery stores. We are at most tourism locations and wine bars, wine stores and restaurants throughout the state. I’ve been able to stay in the real estate business by focusing on my niche as the Arizona Vineyard Broker. I’ve sold Charron Vineyards, Sweet Sunrise Vineyards (now Sand-Reckoner), Bonita Springs Vineyard (now owned by Arizona Stronghold) and most recently Crop Circle Vineyard (now Rolling View Vineyards). I’ve also sold vineyard land to up-and-coming wineries like Zarpara Vineyards, Asmundson Family Vineyards, Aridus Vineyards, Saguaro Canyon Vineyards and many more still in development.

Josh Moffitt Moffitt Real Estate (602) 363-5674 Josh@ArizonaLandBaron.com www.ArizonaLandBaron.com

LIVING AMONGST THE VINES . . .

The Comeback Finally, after the long winter of recession, like the dormant vines pushing buds in the spring, I am excited to say that investors are coming back. Now let me tell you why - my little niche of vineyard land. As the industry has grown by leaps and bounds over the last few years, there is a great demand for Arizona wine grapes and not a whole lot of supply. Just over one square mile in the whole state actually. There is a short supply of land with all of the ideal conditions to give it premium vineyard land potential and there is a steady and growing demand. And it is still well below $10,000 per acre. I see potential there. Now, you remember that 120 acres? I sold four 20-acre parcels for $5000 per acre each in early 2006. Two of those parcels sold in late 2010 for $7500 and $7200 per acre. That is a 150% gain from 2006 to 2010. If you had purchased a house in Phoenix in 2006 for $100,000, it would be worth about $40,000 today. They didn’t over-build vineyard land. Recently, a group of investors in California found an article I wrote in the Arizona Real Estate Investors Association newsletter three years ago and invited me to come speak to their investment group. I’ve been to California to speak several times and they’ve been over here several times viewing and buying land for investment and even building homes. The last three years have been extremely challenging, yet extremely rewarding. My wife Rhonni has been with me through the tough times and has been a tremendous and invaluable support to me. The magazine would be nothing more than a brochure without her talent and hard work. Rhonni also took on the role of Executive Director for the AWGA for two long years in addition to producing the magazine. Publishing this magazine and volunteering at all of the AWGA wine events for the last four years, we have had the opportunity to make friends with just about everyone in the industry and we are proud to have been involved in promoting and helping to grow this wonderful Arizona Wine Industry. I look forward to continuing to help people realize their dream of growing grapes and making wine. It's exciting to be part of an industry that has continued to flourish and grow into something so special. I can't wait to see what the future has to hold for the Arizona wine industry...

ARIZONAVINESANDWINES.COM

So, you’ve always wanted to have a vineyard . . . live in the quiet and serenity of the vines . . . watch the cycle from vine to wine every year . . . BUT, you don’t want the responsibility of owning a business you’re not familiar with . . . you realize that you’re not a farmer, maybe you even have a black thumb or maybe you just don’t have the funds to start your own vineyard at this time. Well, there’s a new trend that’s the answer to your prayers – The Vineyard Estate. Although it’s not a new concept, it’s been steadily picking up steam and they’re sprouting up all over the nation. The premise is based on a similar concept as a golf course subdivision but instead of golf balls being constantly “shanked” into your backyard, your home is situated in a vineyard. With some vineyard estate projects you may own a stake in the vineyard that surrounds your home or you may just own the land your home sits upon. Most of these communities offer incentives such as receiving cases of wine produced from these grapes and you may even be able to participate in harvesting or crushing the grapes or bottling the wine. The biggest benefit is agreed upon – looking out your window and enjoying the peace of vineyard life. There are a few existing vineyards in the state that have plans to capitalize on this concept, creating some kind of community on or near their vineyards. It’s a premise that’s certain to gather momentum as people learn more about Arizona wines and as people decide it’s time to leave the rat race. So if you dream of the day where you can sit on your patio, drink a glass of wine and watch the sun set over the vines . . . know that your dream can become a reality, without having to leave Arizona! See some Vineyard Estate listings on the next page . . .

ARIZONA VINES & WINES - FALL 2011

Arizona Wine: On Fire By Curt Dunham, Owner/Winemaker, Lawrence Dunham Vineyards, Pearce, AZ Now that the Horseshoe 2 and Monument fires that threatened southern Arizona’s wine county are extinguished, it is time to take stock of how the vineyards and wineries of southern Arizona were impacted and will be impacted in the future. One thing is for sure, Arizona’s wine industry has never faced a wildfire threat like this before.

treated and sold at bulk prices. Fortunately, our vineyard was upwind of the fires for much of the event. We did experience several smoky mornings but our grapes were still green and hard, providing a barrier from the smoke’s impact. Later in the growing season, the impact from smoke could have been more significant and damaging.

First, we are all fortunate that no loss of human life occurred. After that, the biggest concern from the wine industry was the potential for loss of homes, winery buildings, equipment and the vines themselves. As the flames from the Horseshoe 2 fire roared down the Chiricahua Mountains toward our vineyard, our first concern was protection of the property. We made sure that combustible fuels, like brush and dead wood, were cut down and removed from around the vineyard and buildings. We also filled all of our picking bins and fermentation tanks with water in order to quickly replenish any firefighting equipment that may have been needed to protect the property. We had over 4000 gallons of water ready to go.

Our attention now turns to how the fires will impact Arizona's wine country in the coming months and years.

Fortunately, the firefighters heroically stopped the fire less than two miles away from Lawrence Dunham Vineyards. Unfortunately, this was not the case on the other side of the mountain where Colibri Vineyards was damaged by the firestorm. Our next concern was the heavy smoke from the fire which could have impacted the grapes that had already formed on the vines. A couple of years ago, Northern California had wildfires and many of the grapes were smoke tainted to the point of being unusable. Many of the wines that were made from these grapes were of poor quality and had to be

We don’t know how the micro-climates that make our area so unique will be impacted, but we do know that significant wildlife habitats have been disturbed or destroyed. That means that animals and insects will be on the move to find new sources of food and new homes. Hopefully these new “residents” will not take a liking to the vineyards! We have already seen evidence of bears around the vineyard and we will need to be on the lookout for other potential destructive visitors. There is also a concern about the flow of water coming off the mountains. The loss of vegetation and debris caused by the fires will influence the way water behaves. Past fires have clogged traditional drainage areas and creeks and actually changed watercourses. Hopefully these changes will not cause flooding issues for the vineyards in the coming months and years. The lesson learned from these tragic fires is to be prepared. Providing defensible space is critical, whether it is a vineyard, winery building or your personal home. When the area is tinder dry and the wind blows, firefighting efforts are not going to be able to save the unprepared!

Photos of the Horseshoe 2 Fire by Mike Barnacastle. The view is from the west side of the Chiricahua Mountains. In preparation for protecting their vineyard Rod Keeling and Jan Schaefer brought in a fire truck to stand ready. The fire truck is owned by Keeling Family Farms in Case Grande. Luckily they didn't need to use it.

ARIZONA VINES & WINES - FALL 2011

ARIZONAVINESANDWINES.COM

The Art & Science of Picking Grapes By Eric Glomski, Arizona Winemaker

lot of important decisions go into every bottle of wine you drink. The infinite combinations of these decisions lead to all the distinctive styles you see out there in the wine world. One vintner may ferment with yeast from the south of France while another prefers a strain isolated from South Africa. One may like French Oak from the forest Allier while another swears by American Oak from Missouri. I could go on and on. To me (all other things being equal), I feel the most critical decision a winegrower makes each year is, first and foremost: when to pick. At both Page Springs Cellars and Arizona Stronghold, we don’t believe wine quality is always found in a single pick. (We could go on for days defining what quality is, but let's say for the purpose of this brief conversation we define a quality wine as one that is complex and pleasing.) If you were to look at one of our labels, say our Rhone blend Nachise, you would see that it contains a significant amount of Grenache. What you don’t realize is that the singular mention of Grenache is quite misleading. Not only does that total percentage of Grenache include differing blocks or plantings of Grenache, it almost always contains multiple picks as well.

rich and jammy wines that arise from hanging the fruit longer (at 26 or 27 Brix). These picks sometimes arise from cleaning out one block on a day and then coming back for another several days later or we might go through and pick the mature fruit from a block, leaving the under ripe fruit behind to hang longer. We might even pick visually different clusters from the same vines into different bins which then are fermented separately. As a word of both closing and caution, this is obviously not a silver bullet or anyone could make great wine. What to pick at what time is very varietally specific and changes from year to year based on climate (among other things). None of this is a substitute for knowing your vines and your vineyard site. Ultimately the key to making great wine is growing great grapes – and this is the hardest part of the whole process. Picking multiple times is simply another tool to be used to craft wines of quality.

“. . . I should point out that we often have three, four and sometimes even five different picks of this grape."

When I first really started digging into Chardonnay winemaking when I lived in California, I hung out with some scientists who had conducted some pretty interesting studies on the chemical composition of Chardonnay grapes at differing Brix (% sugar) levels. They picked Chardonnay at 21, 23, 24, 25 and 27 Brix (from less ripe to very ripe) and then conducted sophisticated analyses that allowed them to identify and quantify the chemical flavor and aromatic compounds present at each Brix level. Their results were fascinating. At low and high Brix extremes, the compounds present were less diverse than the middle picks. These findings seemed to parallel a lot of the age-old wine knowledge regarding wines being simpler when overripe and green and uninteresting when picked too early. At first glance you might think the story ended there. As it turns out, there were compounds present in the high and low picks that were not present in the middle picks at all. So, if you were to only pick once, the middle pick seemed to make sense, but…who said you could only pick once? After pondering this information for a while, I started picking Chardonnay in a Brix bell curve. I would pick 20% of the crop less ripe, 60% in the middle and 20% much riper. This gave me much more flavor diversity to work with in my blending and taught me a lot about these grapes and their many personalities. (I have to note that I am oversimplifying things here because we didn’t really talk about whether all the flavors present were good ones…We’ll save that for another day…!) Back to our Arizona Grenache, I should point out that we often have three, four and sometimes even five different picks of this grape. When we want to make a special Grenache all by itself, we often pick at 23-24 Brix. But for use in a big Rhone blend like Nachise, we love to get the pretty aromatics of the early picks (maybe 22 Brix) as well as the big, dense,

ARIZONA VINES & WINES - FALL 2011

ARIZONAVINESANDWINES.COM

Special Advertisement Section

Grand Water to Wine Adventure With Sedona Adventure Tours Article & Photos By Al Comello Looking for adventure? Looking for something really fun and invigorating to do? Want to enjoy the best of Arizona wines and the best of Arizona’s outdoor scenic world? Well, Sedona Adventure Tours has bundled a variety of their tours and activities into a fun day of wine and water called their “Grand Water to Wine Tour.” This tour combines a classic wine tasting at one of Arizona’s finest vineyards and wineries with a great boating adventure on the Verde River.

50-year-old Mesquite trees outside Javelina Leap Winery before going into their wine-tasting room.

Over two years ago Sedona Adventure Tours created their “Water to Wine” tour where wine lovers floated on the Verde River in a rubber kayak for an hour to the Alcantara Winery which is located on the banks of the river. It’s very popular and has received statewide and national attention for being a fun and creative way to enjoy Arizona wines. The “Grand Water to Wine” tour is designed to give everyone a real “water in the desert” river adventure as well as the fun and pleasure of wine tasting at one of Arizona’s most reputable vineyards and wineries. The trip starts at Javelina Leap Vineyard and Winery on Page Springs Road in the heart of the Verde Valley wine-grape growing region. A van from Sedona Adventure Tours drives everyone to the Verde River “put-in” point, about 30 minutes from the winery. From here the group launches their three-hour float down the river. The river is very scenic with reeds, trees, and grasses adorning the banks, the air filled with the sounds of birds and the scent of fresh, cold water descending towards Phoenix after emerging from deep springs upstream.

The guides are very helpful instructing everyone on proper river etiquette and are on hand to assist on the trip. The river, rarely deeper than waist high, is quite easy to maneuver and everyone has a lot fun guiding their rubber “ducky” inflatable kayak in and out of small sporty chutes and paddling the smooth, flat pools. Kid-like antics and water fights using supplied water cannons breakout from time to time and are a refreshing break from the Arizona sun. After the three-hour river trip we all got back in the van for a trip back to the winery. We took time out for a picnic lunch in the shade of a grove of

ARIZONA VINES & WINES - WINTER 2009

Rod and Cynthia Snapp own Javelina Leap Vineyard and Winery. They started the winery in 1997 on ten acres of sloping volcanic hillsides. The vineyard has matured and now grows some of the best wine grapes in the state. They have bottled five new wines for 2011: a Barbera, a Syrah, a Sangiovese, their Estate Zinfandel and a Petite Sirah. We joined a dozen other wine lovers in the tasting room and enjoyed a flight of wine using a gift certificate included in the river trip package for tasting and buying wine.

We really enjoyed Javelina Leap’s new round, old western tasting bar, everyone’s camaraderie and sharing stories about their river trip. Learn more about all the trips and tours offered by Sedona Adventure Tours at their website: SedonaAdventureTours.com or call (928) 2046440. They also offer tours of the wineries of the Verde Valley including the new tasting rooms in Old Town Cottonwood and the historic ghost town of Jerome. ARIZONAVINESANDWINES.COM

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

Alcantara

Northern AZ

Verde Valley - 928.649.8463 alcantaravineyard.com

Caduceus

Jerome - 928.639.WINE caduceus.org

Granite Creek

Phoenix Sonoita Area

Javelina Leap

Cornville - 928.274.0394 javelinaleapwinery.com

Juniperwood Ranch

Kind Vines

Ash Fork - 602.971.8586 reunioncamp.com

Painted Lady

SE Arizona

Cellar Dwellers

Verde Valley - 928.607.1789 cdwineco.com

Chino Valley - 928.636.2003 granitecreekvineyards.com

Skull Valley - 928.442.9831 paintedladyvineyard.com

Upcoming

Arizona Stronghold

Cottonwood - 928.639.2789 azstronghold.com

Flagstaff kindvines.com

Pillsbury Wine Co.

Casavino

Kokopelli

Chandler - 480.792.6927 kokopelliwinery.com

Callaghan

Canelo Hills

Elgin - 520.455.5322 callaghanvineyards.com

Four Monkey

Elgin - 520.455.9309 fourmonkeywines.com

Sonoita

Carlson Creek

Sycamore Canyon

Studio Vino

Tempe - 480.897.1800 studiovino.com

Keeling-Schaefer

Lawrence Dunham

Sedona - 877.903.WINE artowine.com

Su Vino

Scottsdale - 480-994-8466 suvinowineryaz.com

Dos Cabezas WineWorks Sonoita - 520.455.5141 doscabezaswinery.com

Rancho Rossa

Elgin - 520.455.0700 ranchorossa.com

Wilhelm Family

Erath’s Cimarron Willcox

Pearce - 520.82.GRAPE lawrencedunhamvineyards.com

Northern AZ Iniquus Cellars Cella Winery Pleasant Valley Winery Clear Creek Solllenberger Vineyards

Elgin - 520.455.5383 lightningridgecellars.com

Cornville - 928.639.3004 pagespringscellars.com

Elgin - 520.455.9291 wilhelmfamilyvineyards.com

Coronado

Casa Verde Hannah’s Hill AZ Hops & Vines Venado Cola Blanca

San Dominique

Camp Verde - 602.549.9787 garlicparadise.com

Lightning Ridge

Elgin - 520.455.9309 elginwines.com

Sonoita/Elgin

Page Springs Cellars

Kief-Joshua

Willcox - 520.384.2993 coronadovineyards.com

Juniper Well Ranch

Oak Creek

Charron

Village of Elgin

Freitas

Cottonwood - 928.639.2149 freitasvineyard.com Skull Valley - 928.442.3415 juniperwellranch.com

Vail - 520.762.8585 charronvineyards.com

Willcox - 520.766.3000 carlsoncreek.com

Willcox - 520.766.0600 keelingschaefervineyards.com

Jerome

Burning Tree

Cottonwood - 928.639.2789 burningtreecellars.com

Jerome - 928.639.9067 jeromewinery.com

Elgin - 520.455.5499 canelohillswinery.com Elgin - 520.455.5582 kiefjoshuavineyards.com

Elgin - 520.455.5893 sonoitavineyards.com

Dionysian Cellars

Cottonwood - 928.649.0444 dionysiancellars.com

Cornville - 928.649.0290 oakcreekvineyards.net

Cottonwood - 928.639.0646 pillsburywineco.com

Fountain Hills - 480.816.8466 casavinowinery.com

Bitter Creek

Jerome - 928.634.7033 bittercreekwinery.com

Sand-Reckoner

Willcox - 303.931.8472 sand-reckoner.com

Fort Bowie

Bowie - 888.299.5951 fortbowievineyards.net

Sierra Bonita

Willcox - 520.678.2335 sierrabonitavineyards.com

SouthEastern AZ Asmundson Family Aridus Wine Company Becker’s Pecan Ranch Broken Glass Gallifant Cellars Golden Rule Odyssey Cellars Ruby Sunrise

Saguaro Canyon Sándor Silver Strike Winery Soaring Spirits Vineyard Stronghold Canyon Vineyards Tombstone Wayward Winds Winery Zarpara