Winter 2013 by AZ WINE Lifestyle

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next level, helping me with the website, the newsletter, coordinating EVERYTHING and keeping me on task. Kirstin and Kimberly… you have both been so amazing. I’m going to miss working with you so much, but I’m confident we’ll cross paths often in the future. I want to thank all of the wineries. Without the support of the wine industry, this publication wouldn’t have lasted this long. I’ve loved watching the growth of the industry, the ups and downs (mostly ups), your personal achievements— locally and nationally—and seeing the acceptance of what was, when we started, a relatively unknown industry. I hope we can take a small part of the credit in the fact that we helped spread the gospel. I treasure the friendships that we’ve made with you along the way. We’ll still be around, just proselytizing from the internet instead (and visiting each of you to continue to drink and buy your wines).

It’s with a very heavy heart, though, to inform you that this will be our last issue of the print publication. After much soul searching, financial planning and deep thought, Josh and I have had to make the decision to close the magazine. We will still run our website, including the wine country information, the event calendar and blog updates, and hope to have some guest contributors to keep the information fun, new and resourceful. The weekly newsletter will remain in operation, as well, to keep our readers informed of important wine-related happenings around the state. This letter is definitely the hardest one I’ve had to write. After years of publishing Arizona Vines & Wines, and then more recently AZ Wine Lifestyle, we’ve become entrenched in the burgeoning Arizona wine industry, feeling like part of the family to the winemakers, tasting room workers, vineyard managers, wine store and bar owners, and, of course, the Arizona wine supporters and fans. Over the years, I’ve felt that my identity is based on the publication and what we’ve accomplished, which makes this announcement even more difficult. As I’m sure you’re aware, the publishing industry is not for the lighthearted. We’ve seen many good publications go by the wayside since we started the magazine. We felt that, even though we were in the red for the first years, the magazine would eventually become profitable as we grew. It has been subsidized by our other businesses since the beginning, which helped to offset the deficit. As we’ve grown, the financial viability hasn’t changed, and in some ways has become even more difficult to sustain. As any other publisher can tell you, eventually it becomes simple economics that tell you whether you can continue to operate or to finally pull the plug. It is the hardest decision I’ve ever made, but I realize that the time has come. We want to thank all of you who have supported us over the years. I want to thank our staff who have really helped take this business to the

AZ WINE LIFESTYLE - WINTER 2013

I feel like I have grown up so much throughout this process. This is the first real business I have run and it’s been quite a learning curve. If you look at our first issues, you can see how green we were. But instead of letting it get us down, we learned and got better (and had some people to help us along the way). My editor friends will appreciate that the commas, dashes and quote marks that run through my head at deadline, at times make me only more confused than when I began. I have no regrets because I think the whole process has made me a better person, and a person with more to offer the world than I did back then. I’ve loved this experience from start to finish. We aren’t saying goodbye, because we’re confident that we’ll see you all around, whether it’s at a tasting room, wine club event, wine dinner or just hanging at a wine bar… wine brings people together, makes our hearts full of love and laughter, and helps create bonds that cannot be broken. Please continue to visit our website at AZWineLifestyle. com and sign up for our weekly newsletter “The Grapevine.” Cheers!

Josh & Rhonni Moffitt

AZWINELIFESTYLE.COM

PHOTO BY DIAN CLARK

Welcome to our Winter 2013 issue of AZ Wine Lifestyle. This closes out our sixth year of publishing the magazine and it’s been a fun, yet bumpy and wild ride.

I also want to thank all of our contributors who have helped elevate us to such a well-recognized publication, with your interesting and well-written articles and beautiful, professional images. A special thanks goes out to our long-time regular contributors: Christina Barrueta, Tom Johnson, Michell Jonas, Rachel Miller, Stacey Wittig, Tim Hilcove, Amy Martin, Taryn Jeffries and Micah Olson. I want to thank the many chefs who have contributed recipes and the winemakers who stepped up to tell interesting stories from their unique perspectives. I want to thank the many venues who have distributed the publication over the years, allowing our boxes of magazines to take up space and then diligently refilling your stands when they run out. And, I cannot forget to thank our many readers for your continued support!

PUBLISHED BY

Arizona Vines & Wines, LLC

CONTRIBUTING WRITERS

Rhonni Moffitt, Bonnie Lewis, Kent Callaghan, Kirstin Havice, Kent Nancollas, Kimberly Gunning, Christina Barrueta, Micah Olson, Nicholas Galakatos, Rachel Ellrich Miller, Taryn Jeffries, Justin Beckett, Thomas Johnson, Alex Mason, Stacey Wittig, Tim Hilcove, Alison Bailin Batz, Lara Mulchay

PHOTOGRAPHIC CONTRIBUTORS

Michell Jonas Photography, Grace Stufkosky, Jeff Arnold, ONEHOPE Wine, Marty Smith, Tim Hilcove, Valerie Wood, Javelina Leap, MJ Keenan, Alcantara Vineyards, Kent Callaghan, Todd Bostock, Kief-Joshua Vineyards, AZ Hops and Vines, Lawrence Dunham Vineyards, Becky Limberg, Zarpara, Arizona Stronghold, Sand-Reckoner, Flying Leap, Coronado Vineyards, Carlson Creek, Keeling Schaefer, Sheraton, Gene DeVine, Debby Wolvos, Rachel Ellrich Miller, Virtu, Thomas Johnson, Stacey Wittig, Sheraton, Rhonni Moffitt, Shutterstock, Ponte Vineyard Inn, Wilson Creek Manor, Europa Village, Lylah Ledner

PUBLISHERS

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

ASSOCIATE PUBLISHER/WRITER Kirstin Havice kirstin@azwinelifestyle.com

ASSISTANT EDITOR

Kimberly Gunning kimberly@azwinelifestyle.com

COPY EDITOR

ABOUT THE COVER The cover photo was taken by Michell Jonas Photography on June 24, 2012 at Sand-Reckoner Vineyards on the Willcox Bench. Sarah and Rob Hammelman were captured in early morning light.

AZWINELIFESTYLE.COM

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

ARTISTIC CONTRIBUTION Thomas Ale Johnson Rhonni Moffitt

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

AZ WINE LIFESTYLE - WINTER 2013

In This Issue... Arizona WINE

10 FEATURED WINERY

Sand-Reckoner Vineyards by Bonnie Lewis

14 CALLAGHAN'S ROUND TABLE By Kent Callaghan & Friends

18 THE WINE TRAVEL CARD By Kirstin Havice

22 WALKING THROUGH THE VINES By Kimberly Gunning

26 2013 ARIZONA WINE AWARDS 68 THE MUSIC WILL LIVE ON 105 THE WINE BUZZ

Craft BEER

Visit Arizona WINE

94 POINT OF BREW Single Malt Scotch by Thomas Ale Johnson

33 AZ STATE WINE MAP

COFFEE Talk

34 NORTHERN AZ TOUR 48 SONOITA/ELGIN TOUR

96 COFFEE & WINE By Alex Mason

Travel & WINE

98 VAGABONDING LULU

60 WILLCOX WINE TOUR 104 QUICK REFERENCE

Get Your Brix on Route 66 by Stacey Wittig

102 TEMECULA WINE COUNTRY By Alison Bailin Batz

Enjoy WINE 28 THE QUEST

By Kent Nancollas

30 ONEHOPE WINE By Kimberly Gunning

70 WINE EVENTS 72 WINE IN THE CITY

Arizona Wine Bar Directory

74 WINE ABOUT TOWN

Sheraton Downtown Phoenix by Tim Hilcove

PHOTO: DEVINE-IMAGES.COM

Around Arizona

GETTING HAPPY PAGE 76

Spirits & COCKTAILS 76 HAPPY HOUR HIGHLIGHT Bar Crudo by Christina Barrueta

78 GETTING SPIRITED WITH MICAH

Enjoy FOOD 80 CHEF'S TABLE I

PHOTO: LYLAH LEDNER

Hophead Vodka by Micah Olson

GOT YOUR GOAT PAGE 90

Recipe by Chef Nicholas Galakatos

82 LOVE AT FIRST BITE

La Bella Terre by Rachel Ellrich Miller

84 MEET THE CHEF

Gio Osso by Taryn Jeffries

86 RUBEE'S RESTAURANT SPOTLIGHT 90 THE CHEESE PLATE By Lara Mulchay

92 CHEF'S TABLE II By Chef Justin Beckett

PHOTO: GRACE STUFKOSKY

Market Street Kitchen by Christina Barrueta

THE SANDS OF TIME PAGE 10

SAND-RECKONER VINEYARDS BLENDING SCIENCE AND THE ART OF WINEMAKING FOR THE GOOD LIFE BY BONNIE LEWIS

It wasn’t a straight path to vineyard ownership for the couple. As the saying goes, it takes time to make good wines. Working sideby-side with wine for years has proven to be the superglue to this beautiful bond.

In the Beginning Sarah Fox’s wine journey began while studying psychology at the University of Colorado at Boulder. A Colorado native, she found work as a cellar hand for the harvest at Two Rivers Winery. Winemaker Rob Hammelman began his wine journey in 2000, while taking a summer from teaching humanities and sciences to work in the vineyard of one of Arizona’s wine pioneers, Callaghan Vineyards. He later earned a graduate diploma in oenology from the University of Adelaide in South Australia, where he also worked in the cellars at Hewitson and with one of the oldest vineyards in the world—the Old Garden Mourvèdre planted in 1853. After Australia, Rob made his way to Colorado where he became the winemaker at Two Rivers Winery. The soul mates first connected at Two Rivers in 2006. After working the 16-hour days of harvest together, they began dating. Many harvests-to-come were in the cards. “This gave us a strong foundation—we knew how to work well together under pressure,” Sarah said.

The Journey to Sand-Reckoner Rob’s dream of working in the Old World was fulfilled in 2008, when he took a job as Louis Barruol’s ‘flying winemaker’ at Chateau de St. Cosme in Gigondas, France, and Sarah accompanied him on the journey. Making wine in a 2000-yearold cellar from 100-plus-year-old Grenache vines was an irreplaceable education in history, culture and traditional winegrowing, and has had a great influence on Rob’s current winemaking style. This was a game-changer, according to Sarah. While living in Gigondas, they were able to soak in the importance of place. “It really ignited our passion for terroir; and that’s what is so exciting about making wine in Arizona,” she explained. When they returned state-side, the couple was determined to seek out a locale for a vineyard of their own. Sarah simplified their round-about route to Arizona. “We first went to Napa, looking for jobs. Of course, we always traveled with wines from our own cellar. One night, Rob opened a bottle of Callaghan Vineyards wine and we began drinking it.” “I had been stocking Kent Callaghan wines in my wine cellar for 10 years. When we were drinking that bottle in Napa, I said, ‘Yes! This is it, exactly! It says something!’” Rob recalled. They grew most excited about the Willcox Bench—its sandy loam soils, limestone bed, good water supply and steady diurnal swing during the growing season. They had worked with high-elevation vineyards in Colorado and were excited about joining the rapidly growing Arizona wine scene. PHOTO BY MICHELLJONASPHOTOGRAPHY.COM

hatting with Rob and Sarah Hammelman, along with baby Levi, in the Sand-Reckoner winery is quite magical. Even while teething, Levi is most patient and alert, often nodding, scrunching his face and raising an eyebrow as his parents share their passion and joy for all things winemaking.

Special Harvest The 2013 harvest was tremendously fruitful for Sand-Reckoner and most other vineyards in the region. It became more than demanding for the Hammelmans. In June, Rob had been named head winemaker at the Aridus Wine Company—and took on the responsibility to facilitate the crushing process for several local grape growers, mostly on a very unpredictable and hectic schedule. Sarah worked at Aridus as well and baby Levi, born March 14, 2013, likewise became a favorite fixture.

PHOTO BY GRACE SMITH STUFKOSKY

Sarah explained, “Levi has been the best part of this harvest. We do our best to include him in everything we do, but it’s hard to ask a sixmonth-old to put in the long hours. He is very curious and likes to be in the action. We’ve had a lot of support from the Dahmers (Scott and Joan, owners of Aridus), who have encouraged us to have Levi with us at Aridus.

Rob explained the reasons why they set their sights on the area. “There was momentum in Willcox; you could see it, and it presented the potential for growth. Then it became about finding the right property at the right time.” After weighing planting new vines with purchasing an established vineyard, the right property came along at exactly the right time. The Hammelmans purchased the former Sweet Sunrise Vineyard in Kansas Settlement— already planted with about three acres of vines. SandReckoner Vineyards was born.

The Hammelmans’ life has always included some aspect of wine. During harvest, of course, it is the only thing they do but, in the off season, they balance it with more time away from the vineyard and winery. They make time for family and other passions—cooking, hiking, reading, yoga and travel. “We’re looking forward to some traveling with Levi this year,” Sarah said. Continued on page 12 The photos below were taken in 2012 before baby Levi joined the family. Levi Hammelman was born on March 14, 2013.

PHOTOS BY MICHELLJONASPHOTOGRAPHY.COM

“We were able to hit the ground running with mature vines, which was good. We were first-generation farmers, so there was a lot to learn,” said Sarah. “Growing grapes in a pioneering viticultural area is a challenge. We have maintained our focus since the beginning—to grow the best grapes we can and have our wine express the land/sky/ place it is grown. We now grow grapes in a real incredible place. It’s our job to let the vines express themselves, and to shepherd that expression into the finished wine.”

“Levi has seen the entire growing season this year. In April, we planted a small block of vines on his one-month birthday; over the summer, he would help in the mornings while it was cool in the vineyard; he was in the vineyard for picking and he has seen every part of the crush. He even stomped some grapes!”

AZWINELIFESTYLE.COM

AZ WINE LIFESTYLE - WINTER 2013

SAND-RECKONER Blending Art and Science Rob feels most at peace in the business of grape growing and winemaking, labeling it the perfect blend of art and science.

The Sand-Reckoner winery began their winery crushing with a manual hand press in 2010; today, Rob enjoys Aridus’ stateof-the-art, modern equipment at his fingertips. “This only makes winemaking more efficient,” he explained. “I can be more precise with the pressings. What I used to do before purely by taste has the added component of technology. The quality of wine has never been better.”

Proof in the Product “Tasting someone on our wines,” Sarah said, “and seeing them connect with it—being able to transport them with our wines—is magical.” Sand-Reckoner wines have earned national attention already. Their 2010 “7” earned 89 points from Wine Spectator and the 2011 Malvasia was a recommended wine by The San Francisco Chronicle. As a fan of Sand-Reckoner’s wines, such as the “2,” “7” and “11,” I had to ask her, “What’s up with the numbering system?”

AZ WINE LIFESTYLE - WINTER 2013

The Future The last grapes of the 2013 harvest have been inoculated; the rest of the winemaking season will be about getting wines barreled, bottled and working with the vintners. Now, the Hammelmans can take a little time to focus on future. Their plans include opening the SandReckoner tasting room at their 130 South Haskell location in the beginning of 2014. “We are excited to join the other tasting rooms in Willcox,” Sarah said. “We will also be working with Don Sobey—he will help us manage the vineyard. There are more new vineyards and people coming to the area to make wine. It’s a very exciting time for Arizona wine—the industry will only benefit from the addition of new vineyards and winemakers.” And, as Levi put it, “Ah, ah, ma, ma, da, ba.”

SAND-RECKONER VINEYARDS

Established: 2010 Property: Kansas Settlement area on Robbs Road; former name, Sweet Sunrise Vineyards Varietals grown: Syrah, Sangiovese, Zinfandel, Nebbiolo, Sagrantino, Montepulciano, Malvasia Recently planted: Sagrantino, Montepulciano High points/low points of Sand-Reckoner’s journey: Each vintage gets better and brighter. Most notable high points would have to be: 1) Releasing our first wines; 2) Getting to know those in our industry, be it wineries, growers, restaurateurs/chefs or others. We are surrounded by some talented and passionate people; 3) Seeing AZ wine move into the national spotlight: 89 points Wine Spectator for our 2010 “7” and 2011 Malvasia being a recommended wine by The San Francisco Chronicle. Favorite Sand-Reckoner wine(s) produced to date: We love them all. Seriously. Best sellers: We’ve been fortunate to have a great reception for all our releases. Our rosé has always been popular. The surprise for us would be our “11,” a portSand-Reckoner style Zinfandel. We only produced one barrel of it in 2010 (303) 931-8472 and 2011, and it has been a hit. 130 S. Haskell Avenue - Willcox Soon to be released: 2011 “7”: 100% Syrah . 2011 “11”: Port-style Zinfandel Sand-Reckoner.com 2012 “a”: Aglianico blend from New Mexico 2012 “3”: Estate Zinfandel 2012 “z”: Blend of 80% Zinfandel, 13% Montepulciano and 7% Cabernet Sauvignon

Sarah explained, “Sand-Reckoner also means ‘sand calculator.’ We wanted to keep the naming of our wines simple and let the wines speak for themselves, thus giving them numbers. We will continue the numbering, and numbered wines will always be estate wines. We are beginning to work with other vineyards, and those will be given letters—this will be our ‘variable’ series.”

PHOTOS BY GRACE SMITH STUFKOSKY

He’s been plying his trade as a winemaker with other grape growers’ fruit in the Willcox region since he arrived on the scene. He’s crafted award-winning wines for Sand-Reckoner as well as other vintners—Zarpara Vineyard and Golden Rule Vineyard. As the Aridus winemaker, he now adds the wines of Carlson Creek Vineyard, Asmundson Family Vineyard, Aridus and Charron Vineyards to the mix. He works with each vintner to define and refine their wines to reflect their style. The wineries each will ultimately dictate what the final wine will be, but Rob works within the terroir of the vineyard to express the desired style.

CALLAGHAN'S ROUND TABLE BY KENT CALLAGHAN Here is the final installment of Callaghan's Round Table, Questions #7 and #8. Kent Callaghan contributed an article that focused on a roundtable discussion between some of his favorite Arizona winemakers. If you would like to read the interview in entirety, you can find it online at AZWineLifestyle.com. Last quarter's questions: #5—“How significant do you think vintage variation is in Arizona? Please elaborate with examples.” and #6—“How do you see Arizona wines in relation to other winegrowing areas of the world?”

QUESTION #7: “WHAT WINE REGION OUTSIDE OF ARIZONA ARE YOU MOST INTERESTED IN? WHY?” Maynard Keenan/Caduceus

Italy. I'm Italian and I'm going all-in and putting all my chips on Arizona-Italian-Spanish reds (and whites). I’m secretly a hopeless romantic.

Rod Keeling/Keeling Schaefer Vineyards

Closer to home, Paso Robles is another area, like Arizona, that takes advantage of the climate to grow and make big wines. Although, many wine intellectuals are trying to denigrate the winemakers in Paso Robles and other warm wine growing areas because of their lush, opulent styles… why should a winemaker be limited? To me, the great thing about wine is the variety of styles available… from light and elegant, to big and bold… One is not right or wrong; we all have the freedom to drink what we like.

James Callahan/Rune Wines

I am currently most interested in southwestern France and all the small villages/regions it offers. It is interesting to me because I can draw a lot of parallels between our two regions and perhaps gain insight on how to further improve our wines and vineyards here.

Tim White/Iniquus Cellars

Mostly because of how these areas compare to us: the Uco Valley in Argentina, the northern plateau of Spain, New Mexico, Mexico and loosely southern Rhone and parts of Italy. I believe we could learn from regions that are geographically similar to Arizona.

Todd Bostock/Dos Cabezas WineWorks

Good question. Just one? Right now I am fascinated with Sicily, specifically the wines from Etna. They remind me of wines from Arizona for a lot of reasons.

Rob Hammelman/Sand-Reckoner

It's too hard to pinpoint just one. Regions that share similar character with our growing area are at the top of the list—currently seeking out wines from the Cafayate, Alentejo, Maremma, Montalcino, Umbria and Sicily. I also have an undying love for Rhone wines.

Ann Roncone/Lightning Ridge Cellars

PHOTOS FROM SHUTTERSTOCK

This will be four regions for me, and that's narrowing it down. Being from the Bay Area in Northern California, I have a soft spot for Amador County in the Sierra Foothills (#1). Another favorite is Napa (#2), a no brainer. Paso Robles, CA (#3)... where to start on their terrific wines? And Tuscany, Italy (#4), the Brunellos and Super Tuscans are only the beginning.

LEFT: Paso Robles CENTER: Côtes du Rhône RIGHT: Sicily

AZ WINE LIFESTYLE - WINTER 2013

Continued on page 16 AZWINELIFESTYLE.COM

Celebrate Arizona Wine

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Wine in the Desert: Discover Arizona Wine

Supporting AWGA’s Academic Partners Tucson December 14, 2013

Off the Vine Arizona Wine Festival

Oro Valley February 22, 2014

The Art of Arizona Wine Celebration

Scottsdale March 15, 2014

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ROUND TABLE

QUESTION #8: “WHAT SPECIFIC TYPES OF FOOD WOULD YOU RECOMMEND TO PAIR WITH YOUR WINES? HOW IMPORTANT DO YOU THINK THE FOOD AND WINE CONNECTION IS?” Maynard Keenan

Caduceus and Merkin Vineyards have quite a few SKUs so I'd rather not take up all your space with all of that nonsense. But, in general, most of my wines go with Italian food; specifically pasta dishes. The Syrah-based blends prefer rich scallop and seafood dishes with just a hint of spice, but, for the most part, pasta dishes rule the pairings. Of course, the specific pairings are dependent upon what you've stuffed in your ravioli tortellini or agnolotti.

Rod Keeling

Keeling Schaefer Vineyards (KSV) wines are mostly made in a very ripe style, with the exceptions of the Grenache and the Viognier, so pair-up accordingly. Pairing wines with food is a fun exercise. Most of the time, if you follow the obvious, the pairing is usually pretty good; however, every once in a while, the pairing takes on a life of its own and that is where the magic flavors reside. The 2007 KSV Partners Rhone Blend (88 pts. WS) and almond-crusted grilled salmon. Not bad.

James Callahan

I have always paired my food with my wine. Maybe that's how winemakers do it? There is no written law to pairing but I do enjoy finding surprising pairings that work really well together. I make a lot of different wines and I eat a lot of spicy foods. With that being said, try a Chardonnay with Pork Chile Verde. You will be pleasantly surprised.

Tim White

I'm not sure I have any specific recommendations here. As with most things, I believe food and wine pairing to be a very individual and exploratory endeavor. For example, I love grilled peanut butter and jelly sandwiches with Arizona Stronghold Vineyards Nachise. The food/wine connection is very important. I think we as Americans should look to Old World cultures as an example. Most Italian and French wines are made to go with food. When you sit down for a meal there is always wine at the table, intended only to highlight and complement the food.

Todd Bostock

I think the food connection is important. Looking at parts of the world where people eat and drink well, that have great food and wine culture—the food and wine grow up together and seem to evolve a need for each other. Here in Arizona we are fortunate that, while we are exploring what Arizona tastes like wine-wise, there is a renewed enthusiasm for the food that is (and has been) grown and raised here. There is a rich, culinary history here in the desert that seems to be enthusiastically explored from a new perspective. A lot of great chow has come, not from times of abundance and folks with endless resources, but from the creativity that is required to survive when times are tough. The desert offers no shortage of opportunity for tough times. What would I recommend pairing with our wines? It is a cop-out, but I feel that our wines tend to work well with a rather broad range of foods; some can even handle heat (spice) and strong flavors. The best experiences come from the capable hands of folks like Charleen Badman, John Hall and Greg LaPrad (to pull a few names from a hat filled with many), who are engaged in the same sort of exploration with food from Arizona that we are with wine from Arizona. I have subjected my body to the experiment many times and can report that, through the course of an evening, a complete range of dishes from these folks combined with a complete range of wines from our lineup (white, pink, red and dessert) will capture and hold a diner's attention as he/she gives way to the magnetic attraction created by the longing of the residents of plate and glass to be united in the diner's belly... the union, a pleasure analog of bearing witness to a V-Day kiss in Times Square.

Rob Hammelman

The food/wine connection is very important—wine tends to lend itself to the food from the place where it was grown, and vice versa. One of my favorite pairings is our Sand-Reckoner Syrah “7” with lamb we raised at the vineyard, accompanied by roasted veggies from a farm down the road.

Ann Roncone

We want to thank Kent Callaghan’s “Round Table” participants for taking the time to write their thoughtful and thoughtprovoking answers to his interesting questions that we've published over the last four issues. We’ve learned a lot about Arizona wine, our unique terroir and the unique and varied perspectives of some of our winemakers. We feel that, although not comprehensive, this round table represents a nice sample of regions, styles, gender and experience. Read the entire series online at AZWineLifestyle.com.

PHOTO BY MICHELLJONASPHOTOGRAPHY.COM AT LON'S AT THE HERMOSA

For pairings, our wines do well with: hearty pasta dishes, grilled anything or aged cheeses. The food/wine connection is a real aspect of complementing wine. Our red wines hold up to grilled meats, but are soft enough to pair with pastas, as well.

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EXPLORE, EXPERIENCE, INDULGE THE WINE TRAVEL CARD COMES TO ARIZONA BY KIRSTIN HAVICE

hen visiting The Wine Travel Card website, one can get a good feel for what it offers. Arizona’s largest, premiere wine and travel savings passport, it’s meant to complement a person’s wine touring experience, offering exclusive discounts to cardholders at many wineries and select restaurants, resorts/hotels and attractions along Arizona’s wine trails. Savings vary, but at $20, purchasers can recoup their investment quickly throughout the year of purchase. It introduces explorers to new places they might not have been, offering savings along the way. Dig a little deeper and find an even bigger purpose behind The Wine Travel Card. It’s a tool to bring the Arizona wine industry and related businesses together to promote as a region, creating a greater allure to the consumer and, in turn, more advertisement and sales for the wineries and other participating businesses. “There’s more power in marketing as a unit than separately,” says Jeff Arnold, owner and creator of The Wine Travel Card. “It’s about uniting to promote a region as a whole.” With the number of wineries in the state jumping from about 10 in 2006 to around 84 today, the Wine Travel Card has come onto the scene at a very timely point in the Arizona wine industry’s progression. The Arizona Wine Growers Association (AWGA) is a signature sponsor of the card. AWGA President Peggy Fiandaca says, “People who have The Wine Travel Card tend to go to multiple tasting rooms within a region so that they can maximize the benefit of the card. There have been, and will continue to be, joint cross-promotional opportunities between wineries, resorts and other businesses. They provide a hook for those who might be attracted because of the resort or destination venue and, while there, will go to a tasting room and purchase wine. This cross-marketing opportunity is critical for our wine regions to expand their market reach.” Arnold initially saw this need in New York, where he launched the first Wine Travel Card in 2010 to showcase the Finger Lakes, Niagara and Lake Ontario wine regions. In the Finger Lakes alone, there are 120 wineries but only six wine trails, and wineries pay thousands of dollars if they want to be part of one. If not on a trail, they were often missed by consumers, especially if they had

no marketing budget to make up for it. Arnold created the Wine Travel Card to bridge that gap. Wineries received exposure even if they weren’t on a wine trail and consumers learned about wineries they likely would have missed. It was a win-win. With family in Arizona, Arnold began to see a rapidly growing wine industry working to get the word out across the country. He recognized that Arizona attracted both business travelers and tourists alike, plus he saw value in how quickly one can get to the wine country from major cities in the state. The five- to sevenhour drive between destinations common in New York is not so in Arizona. With this likely combination, Arnold launched in Arizona this year. While The Wine Travel Card does offer savings, he’s never intended it to be a deep-discount, Groupon-type product, and true value seekers aren’t Arnold’s target market. Rather, the card is meant as a vehicle for the industry to showcase all it has to offer, the crème de la crème as he puts it, to those interested in exploring and getting to know the wine regions better. “The point is to create an allure, an enticement for people by offering some savings and in turn creating additional foot traffic and sales for participating businesses. It’s about experience first, savings second. Explore, experience, indulge,” he explains. To this end, Arnold has been selective about the businesses he asks to take part. While he encourages all wineries to participate, he is more discerning about the restaurants, hotels/resorts and attractions he invites to join. Style, sophistication, credibility and quality are important, as well as a strong reputation in guides such as Fodor’s. His focus has remained on wine-lifestyle related establishments rather than becoming too broad with places like salons, spas and boutiques. This is also showcased in Arnold’s selection of sponsors, which include AJ’s Fine Foods as well as the AWGA. He’s seen that partnering with both has given The Arizona Wine Travel Card credibility right from the start. Fiandaca says, “Because of the partnership with AJ’s and their support of Arizona wines, I think the card can play an important and growing role in getting people from the Phoenix market out to rural wine regions that might not have ventured out. If people Continued on page 20

AZ WINE LIFESTYLE - WINTER 2013

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WINE TRAVEL CARD

invest even the nominal fee for the card, they want to get their money’s worth and that means they come visit Willcox, Sonoita and the Verde Valley instead of just picking up their wine at BevMo. It brings people directly into tasting rooms and encourages them to buy more than one bottle of wine while they are there.”

Arnold attributes the success in large part to the wineries, highlighting Arnold’s aforementioned idea that there is power in marketing as a unit rather than separately. “The camaraderie is tremendous. They’re all supporting each other and they’re really selling it.”

“I never would have expected that. The response has been tremendous,” said Arnold.

Arnold has many goals for The Wine Travel Card, which include adding a new region every couple of years, with focus on those up-and-coming areas like New Mexico and Texas. For now, though, much of his attention remains on Arizona. He looks forward to growing the brand, with immediate plans to add additional high-end businesses, run specials at wineries and offer promotions like the current holiday offer of three cards for the price of two.

Currently, 85 to 90 percent of wineries with tasting rooms are participating in the program along with 32 non-winery businesses. Seventy-five percent of wineries sold out and ordered additional cards for 2013, showcasing both the wineries’ support of the program and a high consumer demand.

Ultimately, though, he’s looking at the big picture, which involves building on the camaraderie he’s seen. Arnold feels that the Arizona wine industry is at a stage where, if done right, it can use the card to attract people from all over the country— an outcome that most in the industry won’t turn down.

So has the card been a success? Arizona has exceeded New York this year in card sales, which is notable considering the Arizona card is in its first year while New York is in its third.

GET YOURS TODAY AT WINETRAVELCARD.COM

AZ WINE LIFESTYLE - WINTER 2013

AZWINELIFESTYLE.COM

WALKING THROUGH THE VINES AND TOWARD A DEGREE

ARTICLE BY KIMBERLY GUNNING / PHOTOS BY GENESIS-PHOTOGRAPHY.COM

position as an instructional aid for developmentally disabled teenagers at Glendale Union High School District. After seven years, he left to finish a degree in art history and the rest is just that—history. Well, kind of. We’ll let him tell you for himself…

ntering the wine industry as a working professional can happen in many ways—from young tasting assistants to post-retirement winemakers, and everything in between. The viticulture and enology curriculum at Yavapai College caters to all walks of life, at every age, every career level and from the hobbyist to the career seeker.

What initially sparked your interest in the program? Were there other programs you had considered and, if so, why did you choose Yavapai College?

The program at Yavapai College Verde Valley Campus is quickly gaining national “A simple question with a somewhat attention since classes first convoluted answer. Many factors launched in 2009, and the onein my life led to a sort of ‘aha’ year, viticulture certificate was moment. I initially developed an instated in 2011, according affinity for wine in high school. to Nikki Check, Director of At the time my friends and I had Viticulture at Yavapai College. made somewhat convincing fake Check says there are currently IDs and working a part-time job about 65 students enrolled in as a grocery bagger meant that my the various tracks, including budget was a bit limited. I found a new, two-year viticulture that the jug of Carlo Rossi was a and enology degree, which fantastic value. Eventually I moved became available in 2012. on taking an interest in the varietals Whether traveling from outthat I was drinking and discovering of-state to attend or driving the rich cultural and historical from just up the road, the significance of wine. It was this that viticulture program provides truly solidified wine’s place as my a wealth of2013 knowledge and International Women’s Wine Competition Awards beverage of choice, as history has education—with brand new, been a passion of competition) mine for as long ( A Blind tasting by 37 professional wine judges, held in July in Sonoma California, over 900 wines in the hands-on vineyard experience as I can remember. right on campus, 100 %and Puresoon 2012atArizona Merlot “During the fifteen years that I lived the Southwest Wine Center, Besttoofbreak Classground this year. in Phoenix, I noticed a yearning growing inside of me—a desire to escape which is slated the concrete sprawl, fast-paced life and simple lack of humanity that it Gold like Arizona’s, growing and gaining In a wine industry seemed to engender in me. I wanted a more agrarian lifestyle, something national recognition like2012 never before,Tempranillo Yavapai College 100 % Pure Arizona more grounded, but I didn’t know how to achieve it. Every skill that I had may be fostering some of the state’s next entrepreneurial developed at the time seemed to draw me toward a career in the city. At Silver vineyard operators, winemakers, marketers and pourers the end of one of my French courses, the instructor asked, like she did at as we speak.100 % Pure 2011 Arizona Zinfandel the end of every class, what I was doing that evening. I responded in the Silver Niles Johnson will walk with the In spring 2014, same way that I had most evenings, ‘Je vais mange une nouvelle bouteille first graduating class of the program. He is one of de vin,’ which means that I was going to eat a new bottle of wine—my 100 % 2011 Pure Syrah the first graduates, having completed the classes the French wasn’t that good. It was that moment when everything clicked, my Silver previous year, and is well on his way to advancing interest in wine, the desire to leave the city and the need for a skill set that his career in the industry. Johnson previously held a could make it happen.

In spring 2014, Niles Johnson will walk with the first graduating class of the program.

2013 International Wine Channel TV Awards 22

A Blind tasting by 27 professional AZ WINE (LIFESTYLE - WINTER 2013

Continued on page 24

wine judges held in August in Sonoma California over 900 wines inAZWINELIFESTYLE.COM the competition )

DEGREE “I started to scour the Internet in search of viticulture and enology programs. Initially it looked as if I was going to attend WSU [Washington State University], but then I ran across an obscure article from the Verde Independent about a possible viticulture program starting in Clarkdale. I had fallen in love with Arizona, and knew that, no matter what, my end goal was to remain in this state, so it made sense to learn about viticulture here rather than a place with a different climate. I started commuting from Phoenix to attend classes at Yavapai College as soon as I could, while simultaneously continuing my studies for my first degree in the Valley. This continued for roughly seven months, until the day that I finished my finals down in Phoenix and packed my belongings to resettle in Cottonwood.”

What were a couple of your favorite classes or experiences throughout the program? “The first thing that comes to mind as a favorite project would be the processing of Cabernet Franc that was generously donated to the program by Merkin Vineyards. These were the first grapes that we students got to play with, and the excitement among us was a tangible thing. The quantity, relatively small by industry standards (half ton), proved to be quite time-consuming with the small-scale equipment that we had available to us at the time. It proved that the underlying concepts of enology are the same regardless of volume. “Another major project that I will never forget is the planting of six acres of vines for the college. This was broken up into two major events, open to the public, three acres planted each year. The amount of volunteers that came from all over the state to lend a hand was astonishing and made me realize that I was involving myself in something extraordinarily special, something that had the power to bring all walks of life together toward a common goal.”

Do you feel you are fully prepared to work in the industry, and is there anything the program needs to work on improving in order to prepare future students for the industry? “I felt that the program did an amazing job teaching me the science and theory of winemaking; however, it was lacking in practical

AZ WINE LIFESTYLE - WINTER 2013

application. It’s one thing to read how and why you perform pump overs and quite another to actually do it. The good news for future students is that when the Southwest Wine Center opens that will no longer be the case. The college will have students learning every aspect of wine production in a handson manner from the vineyard to the bottling line.”

What have you been doing since you completed the curriculum? “Since finishing the classes, I have been fortunate enough to work in the tasting room for Page Springs Cellars and have been taken on as a cellar intern for Arizona Stronghold. The opportunities to learn and grow have been phenomenal at both places. A few classmates and I have been making slow-but-steady progress in converting my garage into an extremely small-scale winery with the goal of being able to continue learning and, hopefully, make some wines that we can share with pride.”

What are your future goals in the industry (and outside of the industry)? “I want to do anything that I can to help the industry in the state prove to the world that it has what it takes to craft truly delicious wines, expressing a sense of place that is uniquely Arizona. On a more personal level, I want to make a wine that is the perfect accompaniment to friendship, laughter, happiness and community—all things that the Verde Valley has given me.”

LEARN MORE AT VITICULTURE.YC.EDU

2013 ARIZONA WINE AWARD WINNERS 2013 ARIZONA REPUBLIC WINE AWARDS & MORE Every year the Arizona Republic holds an Arizona wine competition. This year, more categories were introduced, which means more winners than ever before! Congratulations to everyone for their well-deserved medals!

NEW CATEGORY - BEST OF... Arizona Fruit Unless Noted

Chardonnay

Sangiovese

GOLD - 2012 Bitter Creek Winery ‘High Priestess’ SILVER - 2012 Coronado Vineyards Chardonnay

GOLD - 2012 Cellar Dwellers ‘Cicada’ SILVER - 2012 Coronado Vineyards Sangiovese SILVER - 2011 Bitter Creek Winery ‘The Fool’ BRONZE - 2011 Carlson Creek Vineyards Sangiovese (CA) BRONZE - 2011 Golden Rule Vineyard Sangiovese

GOLD - 2012 Caduceus Cellars VSC Chenin Blanc SILVER - 2011 Carlson Creek Vineyards Chenin Blanc

Sauvignon Blanc GOLD - 2012 Carlson Creek Vineyard Sauvignon Blanc SILVER - 2012 Caduceus Cellars VSC Sauvignon Blanc (NM)

Malvasia Bianca GOLD - 2012 Sand-Reckoner Malvasia Bianca SILVER - 2012 Merkin Vineyards Shinola Bianca (NM)

Viognier GOLD - 2012 Lawrence Dunham Vineyards ‘Sky Island’ Viognier SILVER - 2012 Zarpara Vineyard Viognier BRONZE - 2012 Pillsbury Wine Co. Viognier

White Blend GOLD - 2012 Merkin Vineyards ‘The Diddler’ SILVER - 2012 Caduceus Cellars ‘Dos Ladrones’ BRONZE - 2012 Grand Canyon Winery ‘Traveler White’

Cabernet Sauvignon GOLD - 2011 Caduceus Cellars VSC Cabernet Sauvignon SILVER - 2007 Rancho Rossa Vineyards Cabernet Sauvignon Reserve BRONZE - 2012 Coronado Vineyards Cabernet Sauvignon

Grenache GOLD - 2012 Arizona Stronghold Site Archive Norte Pick 3 SILVER - 2012 Keeling Schaefer Vineyards ‘Two Reds’ Grenache BRONZE - 2010 Lawrence Dunham Vineyards ‘Sky Island’ Grenache

Montepulciano GOLD - 2011 Caduceus Cellars VSC Montepulciano (NM) GOLD - 2011 Bitter Creek Winery ‘Death’

Mourvedre GOLD - 2012 Arizona Stronghold Site Archive Norte Pick 2 SILVER - 2012 Callaghan Mourvedre

JUDGE'S FAVORITES: JOSH HEBERT/Posh Caduceus Cellars VSC Chenin Blanc

SCOTT STEPHENS/Beckett's Table Caduceus Cellars VSC Chenin Blanc

KIM CASALE/Vintage Selections Merkin Vineyards Shinola Blanca

CONOR FAVRE/Kai

AZ Stronghold-Grenache Norte Pick 3 Bitter Creek Winery ‘The Fool’

GREG TRESNER/Phoenician Bitter Creek Winery ‘The Fool’ Burning Tree Cellars ‘The Poet’

MARK TARBELL/Tarbell's Cellar Dwellers ‘Cicada’

MATTHEW WESTON/T. Cook's Keeling Schaefer ‘Three Sisters’ Syrah

DAMIAN KANSER/Vias Imports Bitter Creek Winery ‘Death’

Syrah GOLD - 2007 Rancho Rossa Vineyards Syrah SILVER - 2012 Keeling Schaefer Vineyards ‘Three Sisters’ Syrah BRONZE - 2011 Sand-Reckoner ‘7’ BRONZE - 2011 Sonoita Vineyards SyrahAZ BRONZE - 2011 Carlson Creek Vineyards Syrah (CA)

Tempranillo GOLD - 2012 Javelina Leap Tempranillo SILVER - 2012 Flying Leap Vineyards BRONZE - 2012 Kief-Joshua Vineyards Tempranillo (CA)

Zinfandel GOLD - 2011 Golden Rule Vineyards Zinfandel ‘Second Chance’ SILVER - 2012 Cellar Dwellers ‘Tarantula Hawk’ Zinfandel

Rhone Style Blend GOLD - 2010 Callaghan Vineyards ‘Back Lot’ SILVER - 2009 Callaghan Vineyards ‘Claire's’ BRONZE - 2010 Stage Stop Vineyards ‘Red Barn Red’

Bordeaux Style Blend GOLD - 2011 Arizona Stronghold ‘Lozen’ SILVER - 2011 Alcantara Vineyard ‘Chateau Alcantara’ (American)

Super Tuscan Blend GOLD - 2011 Arizona Stronghold ‘Mangus’ SILVER - 2011 Caduceus Cellars ‘Nagual de la Naga’ BRONZE - 2012 Pillsbury Wine Co. ‘Wild Child Red’

Non-Traditional Red Blend GOLD - 2011 Golden Rule Vineyards ‘Manzora Red’ SILVER - 2012 Pillsbury Wine Co. ‘Diva’ SILVER - 2012 Arizona Stronghold Site Archive 50/50 BRONZE - 2012 Burning Tree Cellars ‘Reflection’ (CA)

LIZBETH CONGUISTI/ SassySommelier.com

Caduceus Cellars VSC Montepulciano AZ Stronghold-Mourvedre Norte Pick 2

JARED SOWINSKI/Phoenician Caduceus Cellars VSC Montepulciano

DUSTIN CHRISTOFOLO/Quiessence Bitter Creek Winery ‘Death’

PAOLA EMBRY/ Cristopher's & Crush Lounge: Caduceus Cellars ‘Dos Ladrones’

RICHARD BETTS/ Wine Consultant Merkin Vineyards ‘The Diddler’

DAVID M JOHNSON/ Sommelier Flying Leap Vineyards Estate Tempranillo

JEFF GRENFELL/Cheuvront Bitter Creek Winery ‘High Preistess’ Carlson Creek Chenin Blanc

KEN CHEUVRONT/Cheuvront Sand-Reckoner ‘7’

BACKGROUND IMAGES BY HOLLY BAUMANN PHOTOGRAPHY

Chenin Blanc

GROWER'S CUP: WINE FROM ARIZONA-GROWN GRAPES WINEMAKER'S MEDAL: WINE FROM GRAPES GROWN ANYWHERE

Grower’s Cup Medal - Best of Show

OTHER AWARDS & MENTIONS A special congratulations to the following wineries for their additional achievements this year. As provided by the wineries...

2011 Bitter Creek Winery ‘Death’

PAGE SPRINGS CELLARS

Grower’s Cup Medal - Red

Awarded 90 points by Wine Spectator for their 2010 Colibri Syrah

GOLD - 2011 Bitter Creek Winery ‘Death’ SILVER - 2007 Rancho Rossa Syrah SILVER - 2010 Callaghan Vineyards ‘Back Lot’ BRONZE - 2012 Javelina Leap Vineyard Tempranillo BRONZE - 2011 Golden Rule Zinfandel ‘Second Chance’ BRONZE - 2012 Keeling Schaefer Vineyards ‘Three Sisters’ Syrah

Grower’s Cup Medal - Rosé GOLD - NV Sonoita Vineyards Sonora Rossa SILVER - 2012 Caduceus Cellars VSC GSM Rosé BRONZE - 2012 Arizona Stronghold Site Archive Norte Mourvedre Rosé BRONZE - 2011 Pillsbury Wine Co. Rosé BRONZE - 2011 Saeculum Cellars Rosé BRONZE - 2012 Caduceus Cellars Marzo Rosé

BURNING TREE CELLARS

Awarded 90 points by Wine Spectator for their 2010 Colibri Syrah

JAVELINA LEAP VINEYARDS & WINERIES 2013 Verde Valley Wine Symposium People's Choice Winning Red Javelina Leap Petite Sirah

2013 Int'l Women's Wine Competition Best of Class & Gold Medals: 2012 Javelina Leap Merlot Silver: 2012 Javelina Leap Tempranillo Silver: 2011 Javelina Leap Zinfandel Silver: 2011 Javelina Leap Syrah Bronze: 2012 Javelina Leap Prospector's Blend 2013 Int'l Wine Channel TV Awards Silver: 2012 Javelina Leap Tempranillo Silver: 2012 Javelina Leap Syrah Bronze: Javelina Leap Barbera Bronze: 2010 Javelina Leap Zinfandel

Grower’s Cup Medal - White GOLD - 2012 Sand-Reckoner Malvasia Bianca SILVER - 2012 Merkin Vineyards ‘The Diddler’ BRONZE - 2012 Caduceus Cellars VSC Chenin Blanc BRONZE - 2012 Bitter Creek Vineyards ‘High Priestess’ BRONZE - 2012 Caduceus Cellars ‘Dos Ladrones’

SONOITA VINEYARDS 2013 Int'l Women's Wine Competition Silver: Sonoita Vineyards MeCaSah Bronze: 2011 Sonoita Vineyards SyrahAZ

Grower’s Cup Medal - Dessert

2013 Indy Int'l Wine Competition

GOLD - 2011 Sand-Reckoner ‘11’ Zinfandel SILVER - 2012 Carlson Creek Vineyards ‘Sweet Adeline’ Riesling

Silver: Sonoita Vineyards Peach Sparkles Bronze: Sonoita Vineyards Colombard

Winemaker's Medal - Red GOLD - 2011 Caduceus Cellars VSC Montepulciano (New Mexico) SILVER - 2012 Kief-Joshua Vineyards Tempranillo (California) BRONZE - 2011 Burning Tree Cellars ‘Poet’ Pinot Noir (California) BRONZE - 2011 Saeculum Cellars Syrah (Paso Robles)

Winemaker's Medal - White

2013 Int'l Wine Channel TV Awards Silver: 2011 Sonoita Vineyards SyrahAZ

ARIZONA STRONGHOLD Sunset International Wine Competition 2013

Silver: 2011 Nachise & 2010 Stronghold Mandala Bronze: 2011 Tazi, 2011 Mangus, 2011 Site Archive Norte Malvasia

GOLD - 2012 Merkin Vineyards Shinola Blanca (New Mexico) SILVER - 2012 Caduceus Cellars VSC Sauvignon Blanc (New Mexico) SILVER - 2012 Merkin Vineyards Chupacabra Blanca (New Mexico)

San Francisco International Wine Competition 2013

View full list of award winners, including “Wines of Distinction” online at AZWineLifestyle.com/2013-az-republic-awards/

CADUCEUS San Francisco International Wine Competition 2012

Silver: 2010 Lozen & 2011 Site Archive Norte Malvasia Bronze: 2011 Tazi & 2011 Mangus

Gold: 2012 Dos Ladrones Silver: 2010 Anubis Bronze: 2011 Nagual de la Naga, 2012 Nagual del Marzo 2011 Chupacabra Blanca, 2011 Le Cortigiane, 2011 The Diddler

CALLAGHAN/DOS CABEZAS WINEWORKS

Written about in San Francisco Chronicle in the article "Arizona takes aim at wine's big leagues"

PHOTOS BY TIM HILCOVE FROM THE 2012 FESTIVAL AT THE FARM 2013 WINE SPECTATOR RATINGS

Congrats to all the winners who received high ratings on their wines this year of 87 and above including Caduceus Cellars, Canelo Hills Winery, Page Springs Cellars, Burning Tree Cellars, Pillsbury Wine Co., Sand-Reckoner, Callaghan Vineyards, Lawrence Dunham Vineyards, Arizona Stronghold Vineyards and Dos Cabezas WineWorks AZ WINE LIFESTYLE - WINTER 2013

THE QUEST

TASTING 100 VARIETALS BY KENT NANCOLLAS If you want to liven up a conversation, pull out an obscure varietal and let the guests talk. Can you imagine the conversation a wine from the Marechal Foch grape elicited? Pigato sounds like it should be an opera, not a wine. And shouldn’t Pedro Ximenez be a person working in the vineyards instead of in the bottle? Along the way, I learned why some varietals used in blending are probably best not bottled on their own. Others were so obscure even sommeliers didn’t recognize them. Picpoul de Pinet, Aghiorgitiko and Bobal are rarely recognized— even my spellchecker doesn’t recognize them! I found new favorites and “go to” varietals. A good Bonarda is great with grilled hamburgers. Italians love their food and wine, so even an obscure Pelaverga pairs well with a wide range of meals.

It all began when I read an article about the Century Club in London, which gave recognition to those who drank over 100 different varietals of wine. My thoughts went along the lines of, “How cool is that and when can I start?” After a bit of research I discovered the 100 could include blended wines—this dampened my enthusiasm. Part of my initial excitement was gaining an idea of what different varietals tasted like; something you can’t do with a blended wine.

What wine did I drink for number 100? Of course, it had to have bubbles and be obscure—a Mas Cava Brut Rosé from Spain made with the Trepat grape fit the bill. What’s next? Maybe another 100, or possibly visiting all the great wine regions of the world. PHOTOS COURTESY OF SHUTTERSTOCK (WINE) AND KENT NANCOLLAS (KENT)

t started eight years ago. Everyone who knew of it encouraged my pursuit and I would routinely receive comments like, “What a wonderful idea!” When I started, I had no idea it would take eight years to finish or how people would get involved and want to help.

Every trip to a wine store became a treasure hunt. I would love to have a bottle of wine for every time I asked a clerk for the most obscure varietal, only to have to say, “I’ve already had that one.” But it’s still fun to ask, because there’s always the chance of adding a new one to the list.

With that, I decided I would make my quest the pursuit of 100 single varietals, so I could have an idea of what each varietal should taste like. It was easy for about the first 20, before I had to dive into new varietals. This is when the fun and discovery really began. Amsterdam presented a Pinotage before it became widely available in the United States. In Luxembourg, I found a wine from the Elbling grape, one of the rarest grapes in the world with less than 300 acres under cultivation. Quite a few people became involved and brought me bottles to share. Restaurant owners got into the act. A Bulgarian friend gave me a few Greek wines. Even winemakers became involved and let me know when new and unusual wines became available. People around me became more adventuresome with the wines they drank, and most of all, we had fun.

AZ WINE LIFESTYLE - WINTER 2013

Guest contributor Kent Nancollas has been an adventurous wine lover for 40 years and is always ready to try something new.

AZWINELIFESTYLE.COM

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ONEHOPE WINE

Pour a Glass of Positive Impact BY KIMBERLY GUNNING

or some, the idea of a business model benefiting charitable causes is a dream for the future; for others, it’s an obtainable goal—in need of a few friends to jump on board in order to help make it a reality. ONEHOPE Wine started with just that, a group of friends who supported and encouraged the idea of CEO and Founder Jake Kloberdanz, and wanted to help him change the world. While working at Gallo Wine Company in Southern California, Kloberdanz took notice to many branded products sold in grocery stores that had a special tie to charitable causes. Why not include wine sales in the effort to give back?

Wine in retail locations. Originally from Scottsdale, Shroyer volunteered to relocate back home in order to expand the name, and distribution began in Albertsons stores April 2008. Since then, ONEHOPE has expanded its cause—branding to a greater reach with Hope at Home, a wine party clients host at their home with 15 percent of the event sales benefiting the clients’ chosen cause; ONEHOPE Weddings, a way for couples to give back on their big day through their wine order; and ONEHOPE Social Impact Coffee, benefiting a new social

After finding out that a friend of his was diagnosed with cancer, Kloberdanz and seven of his coworkers took the idea and ran with it. The eight founders of ONEHOPE Wine, originally named HOPE Wine, began in 2007. “[We] started HOPE Wine essentially out of the back of our cars,” Founder and VP of Sales Kristen Lyn Shroyer explained.

For each bottle of ONEHOPE Wine sold, 50 percent of the proceeds go directly to the corresponding cause. ONEHOPE Wine varietals, produced in partnership with Rob Mondavi, Jr., each support a different cause—Chardonnay supports the National Breast Cancer Foundation; Sauvignon Blanc supports the environmental foundation American Forest; Merlot supports an organization called Keep a Child Alive, in its effort to help children with AIDS; and Pinot Noir supports pet adoption, benefiting the ASPCA. President and Co-founder Tom Leahy states, “It gives me pride to explain that what I do for a living is making a positive impact on my community.” Distribution outside of California developed quickly and, thanks to Shroyer’s ties to Arizona, it became the second state to carry ONEHOPE

AZ WINE LIFESTYLE - WINTER 2013

cause each month with a donation of 50 percent of the proceeds. With ONEHOPE Social Impact Coffee, “It was a perfect line extension for the ONEHOPE Family,” Leahy explains. “It falls in line with our wine being a consumable product and, like our Mondavi partnership, LaMill Coffee produces our coffee, makes amazing coffee and has been a great partner.” The ONEHOPE team hopes to continue its mission by additional quality products that have a beneficial dollar-to-impact ratio in order to help even more non-profits. Leahy says, “With our wine we want to get to 150,000 cases in the next couple years. At that case amount, our impact on the community will be sizable and the positive influence will be fun with our partner non-profits.”

AZWINELIFESTYLE.COM

PHOTOS COURTESY OF ONEHOPE WINES

In the first year, Shroyer says the team realized they had a lot to learn about the business, despite their background of working at a vineyard. Branding, production, pricing, sales… these skills would soon fall into place, and the founders left their positions at Gallo to take on the enterprise full-time to make it happen.

WHERE

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Gainey Ranch Golf Club

Rico’s American Grill

Tanzy

Albertsons

Genghis Grill

Risky Business

Tilted Kilt Scottsdale

Aloft Hotels

Hilton Scottsdale Resort

Rocks Club

TD’s Showclubs

Arizona Biltmore

Roy’s Hawaiian Fusion

Tempe Mission Palms

Arizona Science Center

Hilton Suites Phoenix Plaza

Cuisine

The Phoenician

Armadillo Grill

Hyatt Regency Gainey Ranch

Salt Lounge

Thirsty Lion Pub & Grill

Arriba Mexican Grill

iPic Theaters

Salty Senorita

Timo

Bamboo Club Asian Bistro

Jimmy’s Krazy Greek Restaurant

Sakura Teppan Steak & Seafood

Toby Keith’s I Love This Bar & Grill

Los Olivos Norte

Scottsdale Plaza Resort

Westin Kierland

Outback Steakhouse

Sheraton Crescent

Westin La Paloma

Mile High Grill & Spirits

Sheraton Wild Horse Pass

Westin Phoenix

Nosh

Sheraton Downtown Phx

Whole Foods

The Dirty Drummer

Pinnacle Peak Patio

Spa Avania at Gainey Ranch

Wigwam Resort

Firesky Resort & Spa

Radisson Ft. McDowell Resort

Starfire Golf Club

X-Tapa Joe’s

Fleming’s Steakhouse

Remington’s

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Cafe Torino Casey Moore’s Casino Arizona CataVinos Wine Shoppe & Tasting Room

ONEHOPEWINE.COM

r u To

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

PHOTO OF LIGHTNING RIDGE CELLARS BY MICHELL JONAS PHOTOGRAPHY

ARIZONA WINE COUNTRY Overview

Grand Canyon National Park 89

Williams

Flagstaff

Verde Valley Wine Trail & Beyond...

Cottonwood Jerome

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

Camp Verde

Prescott

260 93

260

Payson

288

188 87

Globe

Phoenix Metro

191

60 70

Safford 70 191

Yuma

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

Marana

Willcox

Tucson 191 83

Sonoita/Elgin

186 181

Tombstone 191 82

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

Sierra Vista

Bisbee Douglas

VERDE VALLEY WINE TRAIL & Beyond 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 GraniteCreekVineyards.com.

Fire Mountain Wines

Fire Mountain symbolizes the transition between day and night, light and dark, as the circle of life ends and begins again. This Sacred universal process is also expressed by the vine as it digs into the earth and reaches to the sky, creating fruit from our ancestral lands that eventually fills the bottle for you. Our wine blends are inspired by emotion and connectivity through our spiritual ties to place. Fire Mountain offers two brands of wine. Fire Mountain Wines include Earth, Wind & Fire and Cellar Dwellers offers Cicada, Tarantula Hawk and Canvas. Learn more by visiting FireMountainWines.com.

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

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.” Eric’s vision is at the forefront of bringing Arizona wines onto the national stage! Their wine club is one of the most popular in the state. Learn more about their wines and events at PageSpringsCellars.com.

AZ WINE LIFESTYLE - WINTER 2013

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

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

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

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

The Grand Canyon Winery The Grand Canyon Winery, proudly owned and operated by the Kennelly Family, sits in the heart of historic downtown Williams. The family has been in the hospitality industry in Northern Arizona for over twenty years. The Grand Canyon Winery is their newest project inspired by their love for Arizona and excitement over its emerging wine culture. Like most native Arizonans the Kennellys have great pride in their state and believe in supporting local communities. The AZ wine community shares the belief that if one succeeds they all succeed and the Kennellys are proud to be a part of this community. Travel Far. Drink Local. TheGrandCanyonWinery.com

AZ WINE LIFESTYLE - WINTER 2013

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

Four Eight Wineworks Wine Makers Co-Operative. Incubator. Passion Vortex. Metaphorical Leg Up. Ground Zero for the infinite possibilities and paths each of our tenants will manifest. “When shared vision, knowledge, and perspective be our bones, no winter can take us.” Ronald P. Vincent For more information visit their website at Four8Wineworks.com.

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

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

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

What was once bare land is now a showpiece 100 percent Sonoita-soil vineyard. Now, you can visit them at the vineyard at Pillsbury Wine Company SOUTH. Their wines have won stellar reviews and are in some of the best restaurants and resorts in the state. Pillsbury Wine Company NORTH is open in Old Town Cottonwood, a place where you can taste Sam’s wines, view stunning art and visit with other Arizona wine lovers. Learn more at PillsburyWine.com.

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

AZ WINE LIFESTYLE - WINTER 2013

PHOTO BY GRACE STUFKOSKY OF PAGE SPRINGS CELLARS HARVEST

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

AZWINELIFESTYLE.COM

VERDE VALLEY WINE TRAIL & Beyond N.

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AZ WINE LIFESTYLE - WINTER 2013

AZWINELIFESTYLE.COM

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

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

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

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

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

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

5 Four Eight Wineworks 907 Main Street - Clarkdale (928) 649-2007 www.four8wineworks.com Sun-Thurs: 12-7 Fri-Sat: 12-8

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

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

4 Echo Canyon Winery 419 Hull Avenue - Jerome (928) 202-8506 Daily: 11-close

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

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

3 Passion Cellars 417 Hull Avenue - Jerome (928) 649-9800 passioncellars.com Daily: 11-close

Clarkdale Detail

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

AZ WINE LIFESTYLE - WINTER 2013

VERDE VALLEY WINE TRAIL & Beyond

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

•

The Asylum

(928) 639-3197

•

Grapes

(928) 639-8477

• • • • • • • • • • •

Doc Holliday's Haunted Hamburger The Horn

Nic's Seafood & Steaks

Pancho McGillicuddy's

Steakhouse & Saloon - Williams

(928) 634-0554

Burgers - Jerome

(928) 567-7229 (928) 634-9626

Local. Fresh. Bistro. - Prescott

(928) 635-3992

Pizza - Williams

(928) 567-7900

Vintages Grille

Italian - Cottonwood

(928) 717-0009

Storyteller's at Cliff Castle The Tavern Grille

Bistro - Camp Verde

Southwestern - Williams

(928) 202-3597

The Station 66 Italian Bistro

American Bistro - Jerome

(928) 635-4150

Pizzeria Bocce Raven Cafe

American, with a view - Jerome

(928) 635-4797

(928) 634-6669 (928) 592-9220

Pizza - Cottonwood

American - Camp Verde

Casual Fare - Cottonwood

Fresh-Homemade - Rimrock

AsylumRestaurant.com

DocHollidayAZ.com

GrapesJerome.com

TheHauntedHamburger.com TheHornSaloon.com NicsAZ.com

VivaPanchos.com

PizzeriaBocce.com

RavenCafe.com

CliffCastleCasinoHotel.com TheStation66.com

TheTavernGrille.com

VintagesFresh.com

Explore these other delicious dining choices... Abbie's Kitchen - AbbiesKitchen.com

Barking Frog Grille - BarkingFrogGrille.com Che Ah Chi - EnchantmentResort.com Cowboy Club - CowboyClub.com

Crema Cafe - CremaCafe89a.com

Cucina Rustica - CucinaRustica.com

Dahl & DiLuca Ristorante - DahlAndDiLuca.com Elote Cafe - EloteCafe.com

Grille at Shadowrock - HiltonSedonaResort.com Harry's Hideaway - HarrysHideaway.com Heartline Cafe - HeartlineCafe.com

Manzanita Inn - TheManzanitaRestaurant.com

Red Rooster Cafe - OldTownRedRoosterCafe.com René at Tlaquepaque - ReneRestaurantSedona Reds at Sedona Rouge - SedonaRouge.com Relic's - RelicsRestaurant

Schoolhouse Restaurant - VVSchoolhouse.com Seed - Facebook.com/SeedRestaurant The Brass Tack - TheBrassTack.com

Up the Creek Grill - UpTheCreekAZ.com

AZ WINE LIFESTYLE - WINTER 2013

AZWINELIFESTYLE.COM

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

Something for everyone:

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

89A

12 Miles

Exit

Page Springs Rd 3.5 Miles

5 Miles

Cottonwood

3.7 Miles Cornville

179

Page Springs Rd Cornville Rd 9 miles

260 Exit 293

McGuireville

Camp Verde

Tasting Room Hours

Mon-Wed: 11am-7pm • Thu-Sun: 11am-9pm

Open 365 Days A Year

“After Hours”

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

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

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

(800) 524-6343

Camp Verde

CliffCastleCasino.net

Jerome Grand Hotel

(888) 817-6788

Jerome

JeromeGrandHotel.com

Prescott Spring Hill Suites

(928) 776-0998

Prescott

Marriott.com/prcsh

Prescott Residence Inn

(928) 775-2232

Prescott

Marriott.com/prcri

The Tavern Hotel

(928) 639-1669

Old Town Cottonwood

TheTavernHotel.com

Whispering Pines B&B

(928) 443-1429

Just outside Prescott

WhisperingPinesBB-AZ.com

 Adobe Grand Villas

AdobeGrandVillas.com

Adobe Hacienda B&B Inn

Adobe-Hacienda.com

Adobe Village Graham Inn

AdobeVillageGrahamInn.com

Hilton Sedona Resort & Spa Hyatt Piñon Pointe Resort

HiltonSedona.com HyattPinonPointe.Hyatt.com

The Inn on Oak Creek

InnOnOakCreek.com

Amara Resort and Spa

AmaraSedona.com

Junipine Resort

Junipine.com

Baby Quail Inn

BabyQuailInn.com

L'Auberge de Sedona

LAuberge.com

Canyon Villa Inn of Sedona

CanyonVilla.com

Las Posadas of Sedona

Casa Sedona B&B Inn

CasaSedona.com

Lo Lo Mai Springs

Cottonwood Hotel

CottonwoodHotel.com

Cozy Cactus B&B

CozyCactus.com

Enchantment Resort

EnchantmentResort.com

Flying Eagle Country B&B

FlyingEagleCountry.com

Garland’s Oak Creek Lodge

GarlandsLodge.com

Los Abrigados Mii Amo Spa at Enchantment Red Agave Resort

LasPosadasOfSedona.com LoLoMai.com DiamondResorts.com MiiAmo.com RedAgaveResort.com

Sedona Rouge Hotel & Spa

SedonaRouge.com

Sycamore Springs Guest Houses

SSGuestHouse.com

A comprehensive list of lodging is available on our website.

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

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

Sedona Adventure Tours

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Out of Africa

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Made In Arizona

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Rendezvous in Old Town

Sedona Olive Oil

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The Horn Saloon

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• •

“Water to Wine Tour” & Assorted Wine Tours (928) 204-6440 | SedonaAdventureTours.com AZ Wine & AZ Products in Uptown Sedona (928) 282-0707 Gourmet olive oil and balsamic tasting (928) 282-1887 Craft brews & fine wine (928) 567-7229 | TheHornSaloon.com

AZ WINE LIFESTYLE - WINTER 2013

An exciting and new view of wildlife (928) 567-2840 | OutOfAfricaPark.com Where the locals go... live music, local beer & wine (928) 634-3777 | RIOTCottonwood.com

Verde Canyon Railroad

Wine 101 along the rails! (877) 800-7325 | VerdeCanyonRR.com

Cliff Castle Casino

WEEKLY LIVE MUSIC

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

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

AZWINELIFESTYLE.COM

Verde Valley Wine Country Harvest Photos

Bird nest in the Zinfandel vines at Javelina Leap.

ABOVE: Grace Stufkosky captures the harvest from grape to crush at Page Springs Cellars. LEFT: Valerie Wood photographed harvest at Stage Stop Vineyards.

Merkin Barbera from Caduceus Cellars' Facebook Page

Sunflower in the vines from Alcantara Vineyards' Facebook Page

Another image by Valerie Wood from Stage Stop Vineyards' Facebook Page

SONOITA/ELGIN WINE COUNTRY & Beyond Lightning Ridge Cellars

Rancho Rossa Vineyards

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

Rancho Rossa Vineyards is one of the largest family-owned wineries in the Sonoita area. They specialize in Ultra-Premium varietal bottlings from their 22 acres of estate plantings, using only 100 percent 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 donates $0.10 to the American Cancer Society for every bottle of wine sold. Please visit the website at RanchoRossa.com to learn more.

Wilhelm Family Vineyards

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

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

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

AZ WINE LIFESTYLE - WINTER 2013

Callaghan Vineyards

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

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

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

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

AZ WINE LIFESTYLE - WINTER 2013

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

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

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

SONOITA/ELGIN WINE COUNTRY & Beyond Silver Strike Winery

Tombstone Wine Works

“Our dream of having a vineyard and making wine started back in the 90s in Northern California. We thought what a joy it would be to have a vineyard and a winery! On a cheese tour in Northern California, we met a winemaker from the Russian River who encouraged us. After talking to him, our dream was confirmed. We were inspired to say the least!”

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

After helping in California, Florida and Texas vineyards, Jann and Hank Bengel, found that their dream was becoming a reality. In 2006, they found the Cochise County area and knew that was the area for them. It took a while, five years. Now they are having the time of their lives making their own wines and having the pleasure of serving all those who visit their tasting room in historic Tombstone on Allen Street. SilverStrikeWinery.com

SONOITA/ELGIN WINE COUNTRY & Beyond To Tu c

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

AZ WINE LIFESTYLE - WINTER 2013

AZWINELIFESTYLE.COM

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

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

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

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

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

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

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

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

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

4 Wilhelm Family Vineyards 21 Mountain Ranch Drive - Elgin (520) 455-9291 wilhelmfamilyvineyards.com Oct–April: Daily 11-5 May–Sept: Fri – Sun 11-5 Mon-Thurs by Appointment

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

14 Flying Leap Vineyards 67 N Main Street – Bisbee (520)384-6030 flyingleapvineyards.com Sun-Thurs: 12-6 Fri-Sat: 12-8

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

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

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AZWINELIFESTYLE.COM

AZ WINE LIFESTYLE - WINTER 2013

SONOITA/ELGIN WINE COUNTRY & Beyond

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

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

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

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



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

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

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

Open Cross Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 443-4603 OpenCrossRanchAZ.com

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

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

Patagonia Roadrunner Retreat . . . . . . . . . . . . . . . . . . . . . . . . . . . . (360) 455-0220

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

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

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

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

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

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

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

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

RoadrunnerRetreat.zoomshare.com

Square Top Alpacas - (520) 455-4600

SpiritTreeInn.com

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

Meet an alpaca! SquareTopRanch.com

Sonoita Limo - (520) 954-5314

Casita Frontera Guest Cottage . . . . . . . . . . . . . . . . . . (520) 604-6762

Have someone else do the driving! SonoitaLimo.com

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

Skye Island Olive & Grapes - (520) 455-4627

LaFronteraAZ.com/id60.html CircleZ.com

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

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

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

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Taste gourmet olive oils & balsamic vinegars. SkyeIslandOliveAndGrapes.com Or visit the artist's community of Tubac, about an hour's drive from Patagonia

RedMtnCottage.com

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

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

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

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

AZ WINE LIFESTYLE - WINTER 2013

AZWINELIFESTYLE.COM

Sonoita/Elgin Wine Country Harvest Photos Clouds over the horizon during harvest at Callaghan Vineyards. Image by Kent Callaghan.

AZ Hops and Vines From their facebook page

Photo from Dos Cabezas WineWorks showing the fruits of their labor during the harvest of 2013.

It's a family affair at dos cabezas wineworks -meet griffin bostock

Kief-Joshua Vineyards shared a picture of winemaker Kief Manning during crush.

Harvest at callaghan vineyards

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

Keeling Schaefer Vineyards At 5,000 feet above sea level, the summer climate of warm, sunny days and cool, high desert nights combine with the unique rhyolite volcanic soils to create wine with special characteristics. They produce estate grown and bottled wine on 21 acres of vineyards located on Rock Creek on the western slope of the Chiricahua Mountains in far southeastern Arizona. They live on the estate, a little wine ranch on the side of the mountain, a quiet place far from the city, where one’s life plays out along with the wine season. Visit their tasting room in Historic Downtown Willcox. They are open Wednesday through Sunday 11 a.m. to 5 p.m. (520) 766-0600 or KeelingSchaeferVineyards.com.

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

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

AZ WINE LIFESTYLE - WINTER 2013

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

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

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

PHOTO OF PILLSBURY WINE CO. BY MICHELLJONASPHOTOGRAPHY.COM

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

AZ WINE LIFESTYLE - WINTER 2013

WILLCOX WINE COUNTRY & Beyond

here to eat... • •

• •

here to stay... Willcox has some

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

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

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

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

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Visit Chiricahua National Monument | NPS.gov/chir/

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Amerind Foundation Museum | Amerind.org

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Kartchner Caverns State Park | (520) 586-2283

Hike Cochise Stronghold | CochiseStronghold.com

Tour the Rex Allen Museum | RexAllenMuseum.org

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

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Cochise Stronghold B&B CochiseStrongholdBB.com

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hat else is there to do...

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

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

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

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

AZ WINE LIFESTYLE - WINTER 2013

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

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

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

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

From Historic Downtown Willcox. Take US-186E south over railroad tracks. Veer right to Kansas Settlement Road. Turn left on E. Robbs Road. Turn left on S. Bennett Place. Just past the vineyards, turn right. Follow lane to Vineyard Tasting Room.

Fort Grant R

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

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

From I-10 exit 344 Follow signs to Tasting Room

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

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

AZWINELIFESTYLE.COM

AZ WINE LIFESTYLE - WINTER 2013

Willcox Wine Country Harvest Pictures Check out these Facebook photos of harvest in Willcox this year. All photos are from the winery unless otherwise noted.

Pillsbury Syrah Harvest. By Becky Limberg

Zarpara Sangiovese Harvest

Lawrence Dunham Vineyards “Just picked Syrah”

Arizona Stronghold “Nebbiolo night harvest at Bonita Springs Vineyard”

Sand-Reckoner “Makin' Rosé, Levi's first grape stomp”

Flying Leap Vineyards Cochise County Mourvedre Harvest

Carlson Creek “Pouring grapes into the crusher” Coronado Vineyards “And Riesling today!”

Keeling Schaefer “Tony bringing in Grenache from the Rock Creek Vineyard”

e t PLAYING IN HEAVEN u b i r NOWHERE MAN AND A WHISKEY GIRL AT

WRITTEN BY RHONNI MOFFITT ON OCTOBER 21, IN RESPONSE TO HEARING THE NEWS Arizona suffered a huge loss in October when we lost two very special people, Amy and Derrick Ross, known musically as Nowhere Man and A Whiskey Girl. If you’ve attended a wine event in Arizona at any time over the last few years, you’ve likely encountered Amy and Derrick and their special brand of music. My first experience with them was at the Willcox Wine Festival many years ago. Our friends, Gavin and Irlyn Gallifant, told us about these amazing musicians that they’d fallen in love with. Our expectations were high and they didn’t disappoint. Underneath the trees, sipping our wine and listening to the sometimes quirky yet always beautiful tunes from Amy and Derrick, we were mesmerized. The thing about these two is that it was more than just their music. They had these huge spirits that enticed the crowd to have fun, dance and love life.

this happened to a person that exhibited such a zest for life. We cried softly together as we hugged through our pain. I viewed a video that night that was posted on Facebook of their song “If Only I.” It captured Amy and Derrick dancing to a melodic Nowhere Man and A Whiskey Girl song, with Amy’s angelic voice in the background. They were playful and in love. I thought to myself that I couldn’t imagine what Derrick was going through, how deep his pain must be.

Honestly, I didn’t know Amy and Derrick well, other than seeing them play and having the opportunity to speak to them a few times, but I was really touched by them. One New Year’s Eve, we attended a party at the Gallifant’s. They invited Nowhere Man and A Whiskey Girl to entertain. Nearing the end of the night, Amy invited the crowd to give her requests and to sing along. This girl was awe-inspiring in her capacity to remember almost any song… and play it really well, remembering all of the lyrics. She looked to the sky, almost like she was communicating with heaven, and the music just came through her. Derrick was able to read her in a way that any couple would envy. She would start and he would follow, and they would play in perfect unison and harmony. That’s my fondest memory of the two.

The next morning, it was Josh’s turn to be the bearer of bad news. He came into my office, with tears in his eyes, and told me that Derrick didn’t make it through the night. In his pain, he took his own life. I took to Facebook to try to make some sense of all of this. The outpouring of sadness and grief was strong and potent. The thing was… I could understand this one. I hope I never have to go to through the pain of losing Josh, but if I did, I could understand the thought of not being able to continue without him. I believe that I would find a way to push through it, but I can understand. I wish Derrick had held on for just a little while, because I think he could’ve found a way. But it’s not my place to judge; just to understand that it wasn’t meant to be for him… his life was Amy and their music. I can imagine that he felt he lost both that night. I can’t imagine the pain that both of their families are going through, now with the loss doubled. And, I’ve also been struggling with why this has hit me so hard and so deep. I guess that in my view of the world, this shouldn’t happen, although I know it does. Somewhere in my heart, I know that the world has lost something really special and very rare.

On October 14, as I checked Facebook, I saw an unfortunate post about Amy’s passing. I knew Amy was a tiny person, but her energy was so huge that it was easy to overlook. Per AZStarNet.com, “[Derrick] said Amy had been on dialysis for six years because of lupus and the doctors initially didn’t give her more than four years to live.” It is my understanding that she outlived that diagnosis by two additional years. The dialysis eventually brought on a blood infection that had weakened her heart, contributing to her death. When my husband Josh got home that night, I had to tell him what happened, through my tears. I don’t know why it affected me so deeply, but somehow I just felt that this was such a tragic loss of such a beautiful soul, and I guess I was selfish in thinking that it isn’t fair that

But I’m also a girl who likes to look at things with a “glass half full” attitude. Amy and Derrick are together. They are entertaining my mom and grandma and the countless other family members and friends who have passed. The world has two new angels to count on. They will continue to touch people through their videos, their music and the many memories that they helped create. In looking at Facebook and all the emotional posts, I know I’m in good company in my grief, and I know we’ll all get through this together. I’ll use this opportunity to live every day to the fullest, let my family and friends know I love them, and look deeply into Josh’s eyes and fully express to him how my life with him is better each day we have because he’s in it.

To enjoy some of their music, visit their channel on YouTube by searching “NMandaWG.”

ONGOING EVENTS Javelina Leap Vineyards - Fridays & Saturdays: 11 a.m. - 3 p.m. "From Berry to Bottle" Educational Winery Tours - JavelinaLeapWinery.com

LIVE MUSIC IN THE TASTING ROOMS

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

DECEMBER EVENTS

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12/5 7:00 pm 12/5 6:00 pm - 8:30 pm 12/6 various 12/6 12:00 pm - 4:00 pm 12/6 - 8 10:00 am - 6:00 pm 12/7 - 8 various 12/7 6:00 pm 12/7 12:00 pm - 5:00 pm 12/9 6:30 pm 12/14 various 12/14 10:30 am 12/14 10:30 pm 12/15 1:00 pm 12/21 6:00 pm - 9:00 pm 12/27 6:30 pm 12/31 5:00 pm and on

Arizona Biltmore Winemaker Dinner Series: Domaine Carneros Winery ArizonaBiltmore.com Sips & Sounds Concert Series TheShopsGaineyVillage.com Route 66 Cocktails and Corks Spirits Tour GoKingman.com Sixth Annual Christmas in the Barn at Square Top Ranch SquareTopRanch.com Tempe Festival of the Arts: AZ Wine Garden TempeFestivalOfTheArts.com Page Springs Cellars: Gruel & Grog PageSpringsCellars.com Arizona Stronghold Vineyard's Library Tasting Dinner at Seed AZStronghold.com Deck the Halls with AZ Hops and Vines AZHopsAndVines.com Lawrence Dunham Vineyards Winemaker Dinner at Sunglow Ranch LawrenceDunhamVineyards.com Route 66 Cocktails and Corks Spirits Tour GoKingman.com FnB Roosevelt Lake Brunch Series: Dos Cabezas WineWorks FnBRestaurant.com FnB Late Night Wino Series FnBRestaurant.com Chinese "POP UP" at FnB Restaurant FnBRestaurant.com Jewelry Show at the Arizona Stronghold Tasting Room AZStronghold.com Lon's Wine Dinner Featuring Taittinger HermosaInn.com/Lons New Year's Eve Cassoulet Dinner at FnB Restaurant FnBRestaurant.com

JANUARY EVENTS

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1/2 1/9 1/11 1/11 1/12 1/16 1/17 1/17 1/19 1/25

6:00 pm - 8:30 pm 7:00 pm 10:30 am 10:30 pm 1:00 pm 6:30 pm 6:15 pm 12:50 pm - 4:00 pm Noon - 5:00 pm 10:30 pm

Sips & Sounds Concert Series TheShopsGaineyVillage.com Arizona Biltmore Winemaker Dinner Series: Rombauer Vineyards ArizonaBiltmore.com FnB Roosevelt Lake Brunch Series: Stage Stop Vineyards & Los Milics FnBRestaurant.com FnB Late Night Wino Series FnBRestaurant.com Vegetable Bounty at FnB Restaurant FnBRestaurant.com Lon's Wine Dinner Featuring Domaine Carneros HermosaInn.com/Lons Insider's View Series at Different Pointe of View Featuring Domaine Carneros TapatioCliffsHilton.com Wings Over Willcox: Wine Tasting Tour WingsOverWillcox.com Fiesta Playa - Zarpara's Second Annual Anniversary Party Zarpara.com FnB Late Night Wino Series FnBRestaurant.com

FEBRUARY EVENTS

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2/6 6:00 pm - 8:30 pm 2/6 7:00 pm 2/8 10:30 am 2/9 1:00 pm 2/14 6:00 pm 2/14 - 21 2/15 - 22 2/15 4:30 pm 2/15 10:30 pm 2/15 & 16 11:00 am - 5:00 pm 2/19 6:30 pm 2/20 7:00 pm

Sips & Sounds Concert Series TheShopsGaineyVillage.com Arizona Biltmore Winemaker Dinner Series: Cakebread Cellars ArizonaBiltmore.com FnB Roosevelt Lake Brunch Series: Callaghan Vineyards FnBRestaurant.com It's Good to be Cheesy at FnB Restaurant FnBRestaurant.com Valentine's Day Winemaker Dinner with Lawrence Dunham Vineyards LawrenceDunhamVineyards.com Arizona Cocktail Week ArizonaCocktailWeek.com Arizona Beer Week ArizonaBeerWeek.com Library Tasting at Callaghan Vineyards CallaghanVineyards.com FnB Late Night Wino Series FnBRestaurant.com Valentine's Day Celebration at Granite Creek Vineyards GraniteCreekVineyards.com Lon's Wine Dinner Featuring Joseph Drouhin HermosaInn.com/Lons Arizona Biltmore Winemaker Dinner Series: Joseph Drouhim Winery ArizonaBiltmore.com

COMING UP IN MARCH March 6: Arizona Biltmore Winemaker Dinner Series - ZD Winery... ArizonaBiltmore.com March 8 - 12: Annual First Press Fine Wine Auction... FirstPressArizona.com March 28 - 30: Tempe Festival of the Arts AZ Wine Garden... TempeFestivalOfTheArts.com

AZ WINE LIFESTYLE - WINTER 2013

AZWINELIFESTYLE.COM

WINE IN THE CITY - Wine Bars & More Central Phoenix

East Valley

Scottsdale & Paradise Valley

32 Shea 32shea.com (602) 867-7432 Bar Bianco pizzeriabianco.com (602) 528-3699 Blue Hound Kitchen & Cocktails bluehoundkitchen.com (602) 258-0231 Bombay Spice Grill & Wine Bar bombayspice.com (602) 795-0020 Brick Urban Kitchen & Wine Bar brickphx.com (602) 258-3665 Compass Lounge phoenix.hyatt.com (602) 252-1234 Del Frisco's Grille delfriscosgrille.com (602) 466-2890 District Kitchen & Wine Bar districtrestaurant.com (602) 817-5400 Duck & Decanter duckanddecanter.com (602) 274-5429 Julia Baker Confections & Wine Bar juliabakerconfections.com (602) 845-4440 Nook nookkitchen.com (602) 651-1390 O.H.S.O. ohsobrewery.com (602) 955-0358 The Parlor Pizzeria theparlor.us (602) 248-2480 Portland’s portlandsphoenix.com (602) 795-7480 POSTINO arcadia postinowinecafe.com (602) 852-3939 POSTINO Central postinowinecafe.com (602) 274-5144

Arrivederci - Ahwatukee azitaly.com (480) 759-9292 Caffe Boa - Ahwatukee caffeboa.com (480) 893-3331

Nosh - Chandler nosharizona.com (480) 838-6674 Vintage 95 - Chandler vintage95.com (480) 855-9463 Whole Foods Market - Chandler wholefoodsmarket.com (480) 821-9447 Alchemy - Fountain Hills copperwynd.com (480) 333-1880 Grapeables - Fountain Hills grapeableswinebar.com (480) 816-5959 POSTINO East - Gilbert postinowinecafe.com (480) 632-6363 Romeo’s Euro Cafe - Gilbert eurocafe.com (480) 962-4224 D’Vine Wine Bistro - Mesa dvinebistro.com (480) 654-4171

5th & Wine 5thandwine.com (480) 699-8001 Armitage Bistro armitagewine.com (480) 502-1641 AZ Wine Co. azwineco.com (480) 423-9305 Cafe Forte cafeforte.com (480) 994-1331 Casablanca Lounge thecasablancalounge.com (480) 970-7888 Crust Pizza & Wine Cafe crustrestaurants.com (480) 948-3099 Grazie Pizzeria (Old Town) grazie.us (480) 663-9797 Jade Bar at Sanctuary sanctuaryoncamelback.com (800) 245-2051 Kazimierz World Wine Bar kazbar.net (480) WINE-004 Last Drop at Lon's hermosainn.com (602) 955-7878 Market Street Kitchen marketstreetkitchen.com (480) 278-7044 Mix Up Bar royalpalmshotel.com/dining/ (602) 808-0766 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

Province provincerestaurant.com Salty Sow saltysow.com Switch Wine Bar switchofarizona.com Tertio - A Wine Bar tertiowinebar.com Timo timocentral.com Wright's at the Biltmore wrightsbiltmore.com

Il Vinaio - Mesa ilvinaio.net (480) 649-6476 Sun Devil Liquors - Mesa sdliquors.com (480) 834-5050 Caffe Boa - Tempe cafeboa.com (480) 968-9112 La Bocca - Tempe laboccapizzeria.com (480) 967-5224 Salut - Tempe salutkitchenbar.com (480) 361-4490 Taste of Tops - Tempe topsliquors.com (480) 967-2520

Terroir Wine Pub terroirwinepub.com (480) 922-3470 The Cove Trattoria thecovescottsdale.com (480) 951-8273 Uncorked uncorkedwinebar.com (480) 699-9230 Village Wine Cellar vwcaz.com (480) 556-8989 Voila French Bistro and Wine Bar voilabistroaz.com (480) 614-5600 Wine Warehouse no website (480) 284-8840

VinciTorio's - Tempe vincitoriosrestaurant.com

Whole Foods Market - Mayo Blvd. wholefoodsmarket.com (480) 515-3777

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

Whole Foods Market - Camelback wholefoodsmarket.com (602) 761-4750

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

(480) 820-2786

The world has gone to the dogs! According to the Humane Society, almost half of all households in the United States have at least one dog. So when you're getting thirsty, instead of leaving Spot at home, bring him (or her) with you. I know my dog has gone with me, on many occasions, to a restaurant or wine bar and enjoyed not being stuck at home instead. Things to think about... although most of these pet-friendly locations will offer water bowls, it's always a great idea to bring your own. Invest in a flexible dog dish that's easy to keep in your car. Also, always have your pet on a leash. Even though your dog may be well-behaved, the servers appreciate not having loose animals afoot. It's dangerous for them and the dog. Expect to be on the patio, so bring your dog when the weather is appropriate. And only bring dogs that are friendly... and by friendly, we means friendly to other dogs as well as humans. Have fun!

WINE IN THE CITY - Wine Bars & More North Phoenix & Valley

Tucson

Magnum’s Cigar Wine Spirits - Phoenix magnumscigarwineliquor.com (602) 493-8977 Vino 100 - Phoenix vino100phoenix.com (480) 502-8466 Amaro Pizzeria & Vino Lounge - Cave Creek amaroaz.com (480) 502-1920 AZ Wine Co. - Carefree azwineco.com (480) 488-6203 Brix Wine & Bistro - Cave Creek brixwinesaz.com (480) 595-2749 Cartwright’s - Cave Creek cartwrightssonoranranchhouse.com (480) 488-8031 Cellar 13 - Carefree no website (480) 437-1313 Tonto Bar & Grill - Cave Creek tontobarandgrill.com (480) 488-0698 Wild Vines - Anthem wildvines.net (623) 465-0010

Armitage Wine Lounge Cafe armitagewine.com (520) 682-9740 CataVinos catavinoswines.com (520) 323-3063 Core Kitchen & Wine Bar ritzcarlton.com (520) 572-3000 The Dish Bistro & Wine Bar dishbistro.com (520) 326-1714 Enoteca Pizzeria & Wine Bar enotecarestaurant.com (520) 623-0744 Feast eatatfeast.com (520) 326-9363 The Grill at Hacienda del Sol haciendadelsol.com (520) 529-3500 Maynard’s Market maynardsmarket.com (520) 545-0577 Pastiche pasticheme.com (520) 325-3333 Relish Kitchen & Wine Bar relishkitchenandwinebar.com (520) 300-4529 Unplugged unpluggedtucson.com (520) 884-1800 Zona78 zona78.com (520) 888-7878/296-7878

West Valley Grazie Pizzeria - Buckeye grazie.us (623) 853-1717 Ground Control - Buckeye & Goodyear groundxcontrol.com (623) 466-9945 Gigino's Wine Bar - Goodyear giginoswine.com (623) 925-2282 Caballero Grill - Goodyear caballerogrill.com (623) 935-4287

(480) 994-8466

Verde Valley Crema Cafe - Cottonwood cremacafe89a.com (928) 649-5785 Grapes - Jerome grapesjerome.com (928) 639-8477 L’Auberge Wine Bar - Sedona lauberge.com (800) 905-5745 Made In Arizona - Sedona no website (928) 282-0707 Old Town Cooperage - Cottonwood oldtowncooperage.com (928) 634-2440 Rendezvous - Cottonwood riotcottonwood.com (928) 634-3777 Sedona Wine & Beer Bar - Sedona sedonawineandbeerco.com (928) 301-1692 The Horn - Camp Verde thehornsaloon.com (928) 567-7229

1899 Bar & Grill 1899barandgrill.com (928) 523-1899 Brix Restaurant & Wine Bar brixflagstaff.com (928) 213-1021

URBAN WINERIES (480) 897-1800

Bin 239 bin239.com (928) 445-3855 Raven Cafe ravencafe.com (928) 717-0009 The Bistro & Veritas Wine Institute thebistrorh.com (928) 771-2566

Flagstaff

Old Town Wine & Beer Bar - Glendale otgwinenbeerbar.com (623) 937-9463

Studio Vino - Tempe studiovino.com Su Vino - Scottsdale suvinowineryaz.com

Prescott

Twisted Rose Winery - Scottsdale twistedrosewinery.com (480) 398-7700 Bear Track - Tucson beartrackwinery.com (520) 975-0050

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

Wine Bars with Dog Friendly Patios in the Greater Phoenix Area Sierra Bonita Grill (no food service) SierraBonitaGrill.com

BLD Chandler BLDChandler.com

OHSO Nanobrewery OHSOBrewery.com

Herb Box (both locations) TheHerbBox.com

My Wine Cellars MyWineCellarPhx.com

Terroir Wine Pub TerroirWinePub.com

32 Shea 32Shea.com

Salut Kitchen Bar SalutKitchenBar.com

The Living Room LivingRoomWineBar.com

Fired Up Grill FiredUpGrill.com

Uncle Bear's Grill and Bar UncleBearsBarAndGrill.com

5th & Wine 5thAndWine.com

WINE ABOUT TOWN

A WINE LOVER'S HAVEN AT SHERATON PHOENIX DOWNTOWN BY TIM HILCOVE, WEEKLYWINEJOURNAL.COM

ver the years, I’ve traveled for pleasure, as well as for work, and stayed in a variety of hotels. One thing I’ve noticed is the hotel restaurant is usually, not always, but usually just an average place with above average prices. District American Kitchen and Wine Bar, located on the ground floor of the Sheraton Phoenix Downtown Hotel, is quite a nice exception. I first visited District American Kitchen a couple of years ago for a large social media event. There were over 500 social media mavens, gurus and trend setters all gathered together to meet each other IRL (In Real Life) inside the Sheraton’s sizeable main lobby and wine bar, adjoining the restaurant. More recently, I was invited back with AZ Wine Lifestyle Publisher Josh Moffitt to experience the setting without being surrounded by 500 tweeters. Josh had seen an ad in Wine Spectator about an intriguing program that the Sheratons offer nationwide. The “Sheraton Social Hour,” held in the hotel lobby’s Park Lobby Lounge, is a fun way for both guests of the hotel as well as the public to treat themselves to tasting fine wines, while on a limited budget. Monday through Thursday evenings, beginning at 5 p.m., guests can enjoy a variety of Wine Spectator-rated wines served in Riedel stemware. Each night features a different wine theme, from “Big Bold Reds” to “Bubbles.” Until 6 p.m., for only $5, guests can compare two different two-ounce pours of wine. The wine list includes a mix of well-known American labels and a surprisingly eclectic smattering of wine from regions such as Argentina and our own Cochise County. The wines are all rated a minimum of 85 points, but most wines offered score more than 90. It’s a fun way to try wines that may not normally be poured by the glass, or wines that may not normally be easily available to the consumer.

The wine cellar is a temperature- and humidity-controlled room where the fine wines are stored. The wine room is a semi-private, oval-shaped room with massive floor-to-ceiling windows and room for up to 75 people. District American Kitchen’s sizeable floor space allows for another semi-private room for 35, a totally private room for 12 and a communal table for chef ’s dinners, also seating up to 12. Once seated for dinner, we were pleased that the waitstaff was knowledgeable about the items on the menu and which wines to pair. I had Bacon Wrapped Yuma Dates, stuffed with scallion cream cheese and drizzled with Vermont maple syrup, for an appetizer, and their Beef Ribeye dish—ribeye served on a bed of grilled vegetables, District chimichurri and rooftop herb butter— for my main course. The herbs in the butter and used in most of the dishes in the restaurant are grown in an herb garden on the roof of the hotel. It is rare to find an on-site herb garden in the middle of Downtown Phoenix, especially on top of hotel over 30 stories high! There is nothing like freshly picked herbs for flavor. To top the meal off, District American Kitchen offers an amazing array of desserts. On my way out, I noticed that I was about 15 to 20 minutes over on my complimentary, three-hour valet parking. This is when I experienced a refreshing dose of “going the extra mile.” The parking attendant looked at my ticket and said not to worry about it. He was most definitely not made aware of the two wine guys coming to the restaurant, but treated me like he was. Not many places have that depth of commitment to a higher standard of customer service.

After experiencing the social hour, Josh and I headed next door to District American Kitchen for dinner. But not before checking out the wine cellar and wine room.

District American Kitchen & Wine Bar at Sheraton Phoenix Downtown

DistrictRestaurant.com | SheratonPhoenixDowntown.com Sheraton Social Hour: Mon-Thurs 5 p.m. to 6 p.m. Tim Hilcove is a local entrepreneur and wine enthusiast. WeeklyWineJournal.com

AZ WINE LIFESTYLE - WINTER 2013

AZWINELIFESTYLE.COM

www.laboccapizzeria.com 480-967-5244 699 S. Mill Avenue Downtown Tempe

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

www.handlebaraz.com 480.474.4888 680 S. Mill Avenue Downtown Tempe

HAPPY HOUR HIGHLIGHT Bar Crudo

BY CHRISTINA BARRUETA

FROM LEFT TO RIGHT: In-House Smoked Castelvetrano Olives, Truffled Bacon Popcorn, Mozzarella with Caramelized Onions

f readers are familiar with the “Cocktail Corner” articles in AZ Wine Lifestyle, they’ll note that, invariably, the bartenders interviewed will list Bar Crudo as a favorite cocktail haunt. It’s easy to see why. Here, owner Micah Olson (also a certified wine sommelier) crafts outstanding beverages served in his collection of vintage glassware, and stocks his bar with small-batch spirits and personal favorites. Recent renovations have added more seating and cozy nooks to sit back and relax. With co-owner Chef Cullen Campbell of adjoining Crudo in charge of the food, this is a partnership made in happy hour heaven. From 5 p.m. to 7 p.m., Tuesdays through Saturdays, Bar Crudo offers $3 Four Peaks beer (Sunbru and Hop Knot) and $5 wine, cocktails and small bites. Start with perfect bar snacks, such as meaty Sicilian Castelvetrano olives smoked in-house, savory truffled bacon popcorn or, my favorite, crispy pig ears. I’m not the only who orders this plate of crunchy-chewy strips of porky goodness, topped with Fresno chile vinaigrette; it recently won Best Appetizer in Phoenix Magazine’s “Best of the Valley.”

FOOD AND COCKTAIL IMAGES BY DEVINE IMAGES / CHALKBOARD IMAGE BY MICHELLJONASPHOTOGRAPHY.COM

It’s hard to choose out of three “mozza” options rounding out the specials and, at $5, you can order the trio. All fresh cheeses are accompanied by thick slices of rustic grilled bread—silky burrata embellished with peppery arugula and a salty, tangy pancetta vinaigrette; creamy mozzarella paired with fresh basil, caramelized onions and balsamic bacon relish; and milky ricotta draped with figs and honey. To accompany such highquality bar fare, sip on a classic Old-Fashioned, expertly made Margarita or a Dark & Stormy— the unofficial national drink of Bermuda made with rum and ginger beer. You can also order a Kittyhawk, a variation of the Aviation (vodka instead of gin) with lemon, Maraschino and violet liqueurs; or the Bee’s Knees, a Roaring 20s-era cocktail with gin, lemon and honey.

AZ WINE LIFESTYLE - WINTER 2013

AZWINELIFESTYLE.COM

In addition to happy hour, later in the night “Micah’s Menu” (8 p.m. to 10 p.m., Tuesday through Saturday) is another bargain worth mentioning. A brilliant idea implemented this past September, Micah and Chef Campbell have teamed up to offer a three-course, cocktail-paired menu for only $35 per person. Changing daily, it’s an affordable way to explore this talented duo’s imaginative creations. A recent menu had a friend raving about the main course of Pasta e Fagioli with pork belly and kale pesto, paired with a unique cocktail of Terroir Gin, Hophead Vodka, Cocchi Americano, Luxardo and bitters. If you are a lover of delicious, inventive food and just as enthusiastic about cocktails, head to Bar Crudo.

SHUTTERSTOCK IMAGE

Featured Cocktail: The Bee's Knees

Referring to someone as “the bee’s knees” was a complimentary catchphrase from the 1920s, the period of flappers and speakeasies. Though no one can say for certain, many agree this may be the inspiration for the moniker of this Prohibition-era cocktail, sweetened with honey. Bill Boothby, in his 1934 book Boothby’s World Drinks and How to Mix Them, mentions the Bee’s Knees as being made with a half a jigger of gin and a spoon each of lemon, orange and honey. These days, it is more commonly made with the simple elements of gin, honey and lemon juice. Clean and refreshing, it’s a perfect introduction to the world of classic gin cocktails. Though Boothby’s recipe called for honey, modern cocktail enthusiasts may whip up a batch of honey simple syrup, as Micah does for his version at Bar Crudo.

3603 E Indian School Road Phoenix, AZ 85018

(602) 358-8666

CrudoAZ.com AZWINELIFESTYLE.COM

Bar Crudo Hours Tues - Sat: 5pm - 12am Sun Brunch: 10am - 2pm Sun Dinner: 5pm - 9pm Happy Hour Tues - Sat: 5pm - 7pm Micah's Menu Tues - Sat: 8pm - 10pm

GETTING SPIRITED WITH MICAH HOPHEAD VODKA

ARTICLE BY MICAH OLSON / PHOTOS BY DEVINE IMAGES

ith flavors like Fruit Loops, Mountain Dew, cotton candy and bubble gum overflowing the shelves, it’s hard to believe flavored vodka is meant for mixing adult beverages. These artificial flavors are a far cry from those that spirits should contain as well as what an adult beverage calls for. Thankfully, Anchor Distilling Company has debuted a hop-flavored vodka, called Hophead, that has changed the way I feel about “flavored” vodkas. Based out of San Francisco, Anchor Distilling Co. was established in 1993 by Fritz Maytag, of Maytag Home Appliances as well as Maytag Blue Cheese, who was also responsible for some novel cocktail culture advancements before this venture. In the early 70s, Maytag headed up the craft beer also known as the microbrewery movement. Later on in the 90s, he was the lead during the micro-distilling boom with the release of Old Potrero Rye Whiskey, a style of rye whiskey reminiscent of what our country’s forefathers would have drunk. Currently, they are producing Junipero and Genevieve Gin, and have recently released Hophead Vodka. While most flavored vodkas on the market use synthetic flavorings to achieve a desired taste, Hophead Vodka is far from your average flavored vodka. It is made by distilling two different types of hops in the pot still, a process very similar to how gin is made. These are the same types of hops used in

the production of beer that stabilize and flavor it, as well as impart a bitterness that offsets the sweetness of the beer malt. Another difference is that most flavored vodkas are 35-percent ABV (alcohol by volume), while Hophead is coming in at 45-percent ABV. This extra bit of alcohol gives it a rounder and smoother mouth feel than would lower proof vodka. As it is a perfectly clear liquid with an intense hop aroma, Hophead Vodka will lead one to feel as if they are drinking a gin because of the piney, grassy and floral notes present; however, there is no juniper. With such an IPA-scented spirit, one would expect some bitterness, like that which is traditionally in an IPA. Although, upon first sip the hops are much gentler than expected and contribute very little bitterness, and instead carry a punch of citrus and floral notes. The flavors stay on the palate for what seems like an eternity and it’s hard not to savor every minute of it. In addition to these multi-dimensional flavors, Hophead is unique because it is a very versatile spirit that can be served martini style, on the rocks and in any mixed cocktail. This is vodka for the gin lover, beer lover, vodka drinker or anyone who likes a wellcrafted, unique and tasty spirit. Rise & Shine, a cocktail off Crudo’s new brunch menu, highlights Hophead Vodka. The drink is slightly bitter due to the Campari and muddled basil, while fresh lime and grapefruit juice reinforce the hop scent on the palate. The sweetness from the simple syrup and Campari help balance the remaining bitterness, leaving the imbiber with a refreshing and full-flavored cocktail.

RISE & SHINE 3 basil leaves 1 1/2 oz. Hophead Vodka ½ oz. Campari ½ oz. lime juice 1 oz. grapefruit juice ¾ oz. simple syrup (1:1) 2-3 dashes AZ Bitters Lab Orange Sunshine Bitters Lightly muddle basil in bottom of mixing glass, add all liquid ingredients and shake hard with ice. Double strain into chilled cocktail glass and garnish with spanked basil leaf to release aroma. Find it at Bar Crudo's Brunch!

AZ WINE LIFESTYLE - WINTER 2013

As co-owner of Bar Crudo, Micah Olson has compiled a handpicked selection of spirits from craft distilleries. In addition to the well-thought-out spirits, Olson uses farm-to-table ingredients to craft his cocktails with absolute precision. CrudoAZ.com AZWINELIFESTYLE.COM

CHEF'S TABLE

Fresh Ricotta Cavatelli with Italian Sausage and Rapini Meatballs INGREDIENTS

Ricotta Cavatelli (below) ¼ c. olive oil 2 lb. loose Italian sausage (spicy or mild) 4 cloves garlic, thinly sliced 1-2 tsp. red pepper flakes

Ricotta Cavatelli INGREDIENTS ½ bunch rapini, thinly sliced 3 c. whole Italian canned plum tomatoes with juice Salt and pepper 1 ½ c. fresh ricotta (let come to room temperature)

PROCEDURE Prepare the Ricotta Cavatelli as instructed. In a 4-quart pasta pot, fill with water, add salt and oil. Bring water near or at a boil before beginning sausage preparation. Heat a large, high-sided skillet. Add the olive oil. Crumble the sausage into the oil and brown. Break up any large chunks with a wooden spoon or large spatula. Once sausage is browned, add garlic slices and rapini. Add red pepper flakes to taste (adjusting to the spice of the sausage). Stir until rapini is tender. Roughly crush tomatoes by hand and add (with juice) to the rapini-sausage mixure. Put the cavatelli in the boiling water. Let cook until it floats and then just a minute more. Up to four servings

Recipe by Chef Nicholas Galakatos of Twisted Rose Winery

AZ WINE LIFESTYLE - WINTER 2013

1 lb. ricotta 3 eggs 4 c. ‘00’ flour

PROCEDURE Combine the ricotta and eggs in a mixer fitted with a dough hook. Mix well. Add the flour. Mix for approximately five minutes. Touch the dough. If it's sticky, add more flour and mix. Turn dough out onto counter. Wrap in plastic and allow to rest at least half an hour. Roll dough out to ½-inch thickness. Cut into ¾-inch strips. Roll through a cavatelli maker onto a lightly floured tray. The pasta freezes excellently at this point. Make extra to have it around.

Photos by Debby Wolvos DW-Photography.net

AZWINELIFESTYLE.COM

COMING SOON! Call me for more information on this

Chef's recommended wine pairing 2011 GOLD PETAL MALBEC

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“Robust and fruity with good structure. Medium body with the taste of fresh berries exploding on your palate.”

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Twisted Rose Winery & Eatery 15040 N. Northsight Blvd., Suite 104 Scottsdale, AZ 85260

(480) 398-7700

TwistedRoseWinery.com HOURS Monday-Thursday 11am - 9pm Friday & Saturday: 11am - 10pm Sunday: 10am - 3pm brunch / 5pm - 9pm dinner

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LOVE AT FIRST BITE LA BELLA TERRE

ARTICLE AND PHOTOS BY RACHEL ELLRICH MILLER

erri Nacke is a fascinating person. She is your long lost aunt, ushering you into her cozy kitchen and fixing you a cup of coffee with her homemade cardamom syrup, while she tucks you in at the table and regales you with interesting story after interesting story. Your day slips away, wrapped in the warmth and sweet scents of her kitchen. The sweets scents will come as no surprise, as Nacke is the creator and founder of La Bella Terre, her expanding company centered around plants, or as she calls it, “botany for the body.” “I’m always circling around the plants,” Nacke explains. “I consider myself a specialist of the culinary arts and plant sciences, and that is how I combine what I do.” Delving into organic eating in the 70s, Nacke was a huge supporter of her local health food store, Whole Foods, when there were only two in existence near where she was living in Houston. She took inspiration from the work of Whole Foods founder John Mackey, and that began her path and passion for organic food. “I left a corporate life and moved into the food world because it could afford me the ability to go to school, and that was where my holistic life was unfolding at 28 or 29,” Nacke explains. Taking a hiatus from her massage therapy career after her daughter was born, Nacke spent time at home nurturing her family. She emerged back in food and wellness in 1993, working for the American Heart Association, developing two dining series that were centered on heart health. Nacke then began a path to become a certified Holistic Nutrition Educator. It was this that also led her to become a trained master gardener, after crossing paths at a conference with Alice Waters, founder of The Edible School Yard in Berkley, California. Nacke

AZ WINE LIFESTYLE - WINTER 2013

volunteered with the University of Arizona, helping to raise money and create school gardens. Nacke’s longtime friend Wayne Smith opened The Farm at South Mountain, calling her in 1999, and offering her the chance to open a shop on the grounds. In 2000, her shop Garden Territory opened, which encompassed an educational center as well as her apothecary. Drawing on a youth rooted in her grandmother’s garden and her other grandmother’s love of flowers and perfumes, Nacke started her company, La Bella Terre, with a line of skin care products harkening to her aromatherapy background. The expanse of her years working in and around food helped open the door for her latest endeavor—a line of botanical sugars. Believing in moderation, Nacke considers splurging on

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the best when we do treat ourselves, which is where her fragrant sugars come into play. Enclosed in beautiful jars and wrapped in wine paper labels, her sugars evoke the simplicity of pure ingredients, while elevating the experience in elegant flavors. “When the sugars were born, I was standing out at The Farm looking at these plants and this wind was wafting and the scent was just woah!” Nacke sighs. Starting with eight flavors, she sold her sugars at the local farmers market, $10 for eight ounces. Nacke sold her botanical sugars out of a bulk jar, into a baggie, in those early days. Her repeat customer base continued to grow and she realized what an exceptional product she had on her hands. “I’m an earth girl, but I sure love beautiful things. I love quality. The finest and the best,” Nacke says. Much like wine, the essential oils speak of the earth in which they are grown, expressing their own terroir and adding great dimension to the sugars they flavor. “It’s taken me years of study to gather the chemistry of what these all mean and the applications,” Nacke says. While most people think that essential oils are not meant to be used in the body, she says, there are those that can be. “It’s much healthier than synthetic fragrances and something that’s not real.”

Making Memories every Saturday 6:30-10:30pm on 5th Ave & Goldwater in downtown Scottsdale.

The six sugar flavors that remain in her current line—Grapefruit Hibiscus, Mint Mélange, Bergamot Lemon, Lavender Provence, Rose Cognac and Cardamom True—are there because they are tested and true from her days working at The Farm and her trials at the farmers market. The fragrant-blended sugars can be used in many different ways, but Nacke loves them used in the simple ways—sprinkled on top of a tart, made into a simple syrup for cocktails or coffee, in a favorite brownie recipe or to rim a glass. What’s next for La Bella Terre and its boisterous, friendly owner? She is hopeful that the recent launch of her new website will allow for the growth of her sugar line. One thing is for certain, if the passionate Terri Nacke is behind a product, it is destined to fly off the shelf. La Bella Terre sugars are now available at AJ's and Whole Foods. Her products are also available for purchase on her website.

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

MAKE MEMORIES

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MEET THE CHEF: GIO OSSO A VIRTUOUS LIFE

BY TARYN JEFFRIES, PHOENIXBITES.COM

ucked away in a cozy spot in Old Town Scottsdale is where Chef Gio Osso creates… without labels and limits. He has fashioned a space where you will be taken through a journey based on his particular penchant that given week, and sometimes that given day. Since the age of thirteen, Chef Osso has held a number of positions. With meager beginnings as a busboy in New Jersey, he later attended the New York Restaurant School and held impressive externships at March and the Algonquin Hotel. These experiences led to jobs at varied restaurants, dabbling in French, Japanese, Italian and Chinese cuisines.

When given the prospect of opening Virtù, Chef Osso knew it was the perfect time and place to use all of that collective knowledge and experience to craft something phenomenal. He has wholeheartedly embraced his past while focusing on the freedom and prospects of his present, not to mention his future. Given full reign in the kitchen to hone his culinary artistry, there are certain things one can expect from Chef Osso: fresh and hand-crafted dishes from crudo, pastas, sausages and surprises. His food is creative and whimsical, much like his own personality. Based on the ingredients he has at his disposal and what he may have found at the local farmer’s market, there will surely be non-advertised dishes worthy of a pop-in every now and then just to see what he has up his sleeve. With an illustrious nod from Esquire in October 2013, naming Virtù as one of America’s “Best New Restaurants,” you can expect to see fewer open seats in the quaint, 25seat dining room, and with good reason. By definition, Virtù means a knowledge, love or taste of fine objects of art. Chef Osso has cultivated a way to take all of his knowledge and passion, and have it speak through his dishes. One can taste the excitement within the grilled octopus, the playfulness in the roasted orata and the passion in the bean turbinado sugar; none of which would be possible without the craft,

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PHOTO PROVIDED BY VIRTU.

A life change brought Chef Osso out west in 2002, where he first worked at Grazie Pizzeria, which subsequently led to an opportunity at Sugo, and then to Spiga. Shortly after the expiration of Sugo, Chef Osso worked as a consultant for Oscar Taylor and Blue Note Cellars, which quickly led to his stint at Scottsdale’s now defunct Estate House. In 2010, he was alerted about an opportunity with HMS Host where he became an integral player in implementing new dining procedures and programs within Sky Harbor Airport’s Terminal 4. The knowledge he gained has garnered Chef Osso not only an eclectic resume, but an overarching understanding of food, flavor combinations and an ability to fuse cultural flavors—stretching diners’ ideas of what should be into what could be.

execution and mas terful delivery of a renegade and warrior in the kitchen.

3701 N Marshall Way Scottsdale

If given the chance (480) 946-3477 to speak with Chef Osso, take it. He VirtuScottsdale.com will share stories Lunch Tues-Fri: 11 a.m. - 2 p.m. of his family and Dinner Daily: 4 p.m. - 10 p.m. his introduction to Happy Hour Mon-Fri: 4 p.m. - 6 p.m. food as love and career. Most of all, he imparts humor into the telling of his trials and triumphs along his culinary journey. He has spent a lifetime championing others’ ideas and visions and, as he begins his journey to make his own mark in the Valley, he does so with a happy heart, an incredible sense of humor, humility and astounding gratitude. Taryn Jeffries is a staff writer at local food blog PhoenixBites.com. Read her reviews and other feature articles online. Phoenix Bites is a comprehensive local dining guide providing food enthusiasts the latest news on the culinary scene in Phoenix. AZWINELIFESTYLE.COM

Saturday, April 5, 2014

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RUBEE'S RESTAURANT SPOTLIGHT MARKET STREET KITCHEN: A Delicious Journey

ARTICLE BY CHRISTINA BARRUETA / PHOTOS BY DW-PHOTOGRAPHY.NET

arket Street Kitchen in North Scottsdale’s DC Ranch is a neighborhood restaurant that makes me wish I lived next door. Nods to the original DC Ranch history are seen in details such as vintage photography and graphics, including a cowboy with lasso taking center stage on the bar mural, distressed wood and iron elements, and high woodbeamed ceilings punctuated with hanging Edison bulbs. Modern lines balance the rustic features, creating a lively, convivial spot that lives up to its description of a “neighborhood social house.” There is an airy dining room back-dropped by a floor-to-ceiling wine wall, an open kitchen with woodfired rotisserie on prominent display, a wrap-around covered patio with an inviting community table and a large horseshoe-shaped bar with plenty of seating.

glass (which can be ordered as three, six or nine ounces) and the 90-plus bottle wine list. The bar also features a charcuterie and fromage station, making a cheese and charcuterie board the perfect starter as you read through the menu. James Beard Award Winner Chef Robert McGrath originally helmed the kitchen with his southwestern-inspired cuisine. Though Chef McGrath subsequently stepped down due to health issues, his legacy is seen in such dishes as his signature Spicy Green Chile Stew. In a seamless transition, his Chef de Cuisine Matt Taylor, stepped up and now runs the kitchen as executive chef, adding his own regional stamp.

Chef Matt Taylor

A Canadian transplant to Arizona, Chef Taylor has quite a pedigree, working locally at establishments such as Wrigley Mansion Club, Mosaic, Mary Elaine’s, Metro Brasserie and Noca, along with nationally acclaimed restaurants such as John Besh’s August and Luke in New Orleans and Michael Mina in Las Vegas. It was at Metro Brasserie in Southbridge that I first encountered Chef Matt’s talent. I still

Cheese and Charcuterie Board Here at the bar, you may find Rich Heider (a recent nominee for Arizona Foothills Magazine’s Best Bartender and the subject of our spring issue’s “Cocktail Corner”) crafting his barrel-aged cocktails. Ask for his latest yet-to-be named creation combining High West Silver Whiskey, Cocchi Chinato and Luxardo Maraschino cherry liqueur debuting in November. He is joined by Gary and Garrit, who can also guide you through the excellent cocktails on the MSK Classics list, local craft beers, wines on tap, 18 wines by the

AZ WINE LIFESTYLE - WINTER 2013

Cornmeal Crusted Trout AZWINELIFESTYLE.COM

recall loving his perfect rendition of shrimp and grits and my introduction to poutine (a Quebec specialty featuring French fries and cheese curds smothered in gravy). Later, I had a chance to really dive into his repertoire with his outstanding dishes at Noca. His culinary travels have certainly influenced his global menu, divided into Salads, For the Table (share plates), Fish & Meat, Grits-Grains-Pasta, From the Roasthouse and Sides. Knowing that Chef has described himself as having “a little love affair with the South,” I can’t turn down such Dixie favorites as deviled eggs spiced up with a Tabasco aioli or fried-green tomatoes gussied up with sweet shrimp in a Louisiana remoulade with MSK hot sauce. His creative southern inflection is exemplified in the sweet tea dressing tossed with a salad of fresh melon, mint and peppery arugula garnished with drifts of foie gras shavings, or the smoky Benton ham hocks enriching the broth of plump, steamed bouchot mussels. I also love the abundant use of grains, rice and grits, such as

Market Crudo features glistening slices of raw fish such as hamachi, fluke or orange marlin embellished with fresh pineapple, colorful chile rings, aromatic Thai basil and the umami sweetness of soycaramel. Delicate fillets of pan-fried trout are coated in a cornmeal crust and plated with creamy horseradish potato salad and Fresno chile vinaigrette. If you’re a seafood lover, don’t forget to ask about the daily market fish. Options in the past have included roasted gulf rockfish with lobster jambalaya and pickled asparagus salad, and whole sea bream served with a fennel-scented littleneck clam chowder. Thanks to MSK’s high-quality suppliers, you may dine on cobia, sockeye salmon, opah, barramundi, or hebi or onaga flown in from Hawaii. A cioppino special elicited a “wow” as it was set before us—chockfull of mussels, littleneck clams, skate and shrimp in a pool of briny, flavorful tomato broth—as did a knockout special of lobster pot pie. The tender meat of a two-pound lobster along with diced garden vegetables was cloaked in a velvety cognac sauce and decorated with fluffy horseradish potatoes lightened with whipped egg whites—a comfort dish at its finest. As a native New Englander, my favorite Fried Green Tomatoes night might be Thursday, for the Lobster Fest offering a whole or half ocean-sweet Maine Lobster with the traditional medley of littleneck clams, roasted red potatoes and corn on the cob. You may have to get there early; it sells out every time. With an oak-fired rotisserie anchoring the kitchen, meat-lovers will also rejoice. Red Bird chickens bathe in a sweet-tea brine before being roasted to flavorful moistness, cut in half and served Continued on page 88

Broken Rice Grits the nutty-chewy farro verde accompanying the superb sea bass or the wonderful whole grain linguini tossed with collard green pesto and pecorino, all crowned with a golden egg yolk to mix into creamy richness. Rosy slices of duck sit atop an equally delicious partner of toasted whole grain salad with a sprightly tomato vinaigrette. This summer I was introduced to Chef Taylor’s risotto, made with Anson Mills broken-rice grits, and was instantly converted to the velvety texture. Though I’ll sadly miss his fantastic summer preparation with roasted corn broth, pickled peaches, lemon thyme and mascarpone, I’m looking forward to sampling his winter risotto rendition with red wine, earthy roasted beets and black garlic. Market Street Kitchen will dispel the outdated notion of “no good seafood can be found in the desert.” The AZWINELIFESTYLE.COM

Market Crudo AZ WINE LIFESTYLE - WINTER 2013

RUBEE Market Street Kitchen also serves lunch with expanded options of salads and sandwiches, and a festive happy hour including the signature MSK burger at half price, piled high with smoked onions, Tillamook cheddar and the French sauce gribiche. Brunch is just as popular, though it may be hard to make a decision with choices such as the MSK Benny with poached eggs, prosciutto and Tabasco hollandaise on brioche or Bananas Fosters French toast stuffed with cream cheese. Not decadent enough for you? Add a side of Tempura Fried Bacon with bourbon maple syrup and bottomless Bloody Marys or Mimosas. A comfortable, friendly spot with a talented chef guiding you along his delicious journey, Market Street Kitchen is a neighborhood gem.

Double Cut Pork Chop with natural jus and panzanella (a Tuscan salad of toasted croutons tossed with tomatoes and mozzarella). Friday and Saturday nights sell out on rosy-rare prime rib paired with hearty bacon and blue cheese mashed potatoes with onion jus; Sunday’s designed-to-share special is a whole roasted chicken with a choice of three sides—perhaps mellow-collard greens with bacon and apple cider, whipped potatoes and broccoli with jalapeno-cheddar fondue. Wednesday’s “Whole Beast” changes weekly, and I love the creative choices. One visit may surprise with Hawaiian platelunch-inspired kalua pig with soy-braised cabbage, macaroni salad and sticky rice, and the next a lamb pozole with tomatillo rice and tortillas. Guests may see roasted rabbit or rack of lamb spinning on the rotisserie, the former served with green lentils and glazed carrots, the latter with lamb sausage and wilted greens. Rounding out the meat options, the New York strip is dolloped with marrow butter and served with batons of duck fat fries and house-made steak sauce, and a juicy double-cut pork chop arrives cosseted by Anson Mill grits and braised kale accented with kimchi’s tangy heat.

MSK Burger

DC Ranch 20825 N. Pima Road Scottsdale

(480) 278-7044

MarketStreetKitchen.com BRUNCH Sun 10 a.m. - 3 p.m. LUNCH Fri & Sat 11 a.m. - 3 p.m. DINNER Sun - Thurs 5 p.m. - 9 p.m. / Fri & Sat 5 p.m. - 10 p.m. HAPPY HOUR Daily 4 p.m. - 6 p.m.

New York Strip

AZ WINE LIFESTYLE - WINTER 2013

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. AZWINELIFESTYLE.COM

THE CHEESE PLATE: Dishing on Cheese & Wine A Simple Reminder about Simple (and Thoughtful) Living ARTICLE BY LARA MULCHAY / PHOTOS BY LYLAH LEDNER

or many of us, a quiet evening with a bottle of wine, paired with delicious food and shared with our loved ones is one of our favorite pastimes. Finding time to enjoy such simple pleasures, however, seems to elude us many days. Too often we succumb to the chaos of daily life; resign ourselves to take-out meals and the nearest, eye-catching bottle of wine found at our local grocery store. The pastoral days of our ancestors, enjoying weekly feasts with food harvested and prepared by multiple generations and shared with neighbors, seems like romantic nostalgia—far too distant in the past to ever become a common occurrence in our lives. Quite plainly, we have forgotten how to live “simply,” and instead choose to make our existence more convenient rather than profoundly more enjoyable.

third) language, climb a mountain… I try to just figure out a way to plug in an extra moment of time to read pages of classic books with my kids, find a weekend night where I can cook with my friends and possibly find time between work, homework, soccer and softball practice to teach my kids to make anything other than quesadillas for dinner. If I am lucky, these things happen monthly, if not quarterly. More often, I find myself making promises to get

As a cheesemonger, business owner, wife and mother, I live between these two worlds: convenient and quick vs. the quiet and simple. While most people prepare their bucket lists and fill them with grand plans to travel the world, learn a second (or

together with friends soon or planning dinner parties that I know will not happen in the first half of this decade. There have been times that I have looked at my calendar, slinked down in my chair and had an overwhelming urge to sob quietly in regret for all the opportunities I was missing. It is these fleeting moments where I think there is no hope in obtaining any sort of enlightenment in this lifetime, nor will there be a chance to seek out new experiences or find my new favorite thing. I had a day like this recently, in which I admittedly turned to Facebook as guilty reprieve in my despair. Sadly, there were a lot of posts regarding first-world problems, the occasional humorous meme and a lot of cat photos. Sigh. And then, there on the screen in full digital glory, was a picture of a goat... my friend, Lylah Lender’s goat Lavender. This amazing animal is one of five that they tend on their three-acre property in northern Scottsdale, aptly named The Simple Farm. Lavender is not only responsible for the lovely milk

AZ WINE LIFESTYLE - WINTER 2013

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The Simple Farm uses to make their amazing caramels and cheese; on that day Lavender was responsible for a giving me a major paradigm shift in my world. I read the story that accompanied the photo of Lavender the goat—a few paragraphs on a day in the life of a suburban farmer. Goats need to be milked twice each day, fed a very particular diet to ensure milk quality and exceptional flavor. Plus, milk collection has to be handled with the utmost care; any sudden movement or over-stimulation will ultimately negatively impact the overall health of the milk. Reading on, I realized that it is just one of the countless chores in the daily ritual of maintaining this paradise of a farm home.

of my waking hours trying to promote artisan producers and their goods to the masses. I spend my days in the kitchens of local restaurants and hotels, commiserating with other passionate people. Our Valley chefs and restaurateurs are yet another community of individuals who work tirelessly on our behalf. Sacrificing nights, weekends and holidays with their families, most spend their free time researching more products and producers. So much of our community members’ lives are spent on ensuring that we have a high level of enjoyment ourselves. So, it occurred to me that we all need a paradigm shift to focus on what is truly important. If Lylah and her counterparts can manage to spend their livelihoods cultivating greatness, shouldn’t we all take some time to enjoy the fruits of their labor? There is a common saying in the food and beverage world— you have to “eat (or drink) it to save it.” When customers seek out small-scale, artisanal products, it provides a substantial boost to the industry. Each time you drink an Arizona wine or eat locally, you help strengthen the economy. Conversely, when you opt for mass-produced products, the sustainability of artisan goods is threatened. Even today in Europe, some world-class cheeses are posed for extinction, all due to the high demand for mass-produced cheeses. Honestly, when have you ever lamented over a glass of Two Buck Chuck and cubes of grocery store cheddar? Memorable moments come from enjoying memorable foods, and sharing the stories behind them. Additionally, the craft food and beverage being produced today is of extremely high standards and quality opposed to their alternatives.

Much like a corporate executive, Lylah’s days are filled with deadlines, multitasking, numerous challenges and uncontrollable circumstances. Much like a saint, Lylah sees each new day as a gift and each chore as an opportunity to be a part of the natural world. She is doing the work of five men, a mother of ten and a CEO. Plus, she is doing it with love in her heart and a smile on her face. Lylah is but one of dozens of cheese makers, growers and winemakers that I am lucky to call friends. They pour their heart and soul into each and every long, hard day. Their dedication to their craft, ultimately allows me to enjoy great cheese, fresh produce and delicious wine each week. This level of commitment and sacrifice is why I spend the majority

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In honor of this sentiment, I task you with the chore of taking time each week to gather with family and friends. Simple steps, small choices can mean success and sustainability for future generations. Take an extra moment to try out a new favorite Arizona wine, make yourself a cheese plate filled with farmstead cheeses and locally grown produce. Perhaps, make a reservation or buy restaurant gift certificates for your family during the holidays. Support all those who work at keeping that pastoral life of the past a little more attainable and accessible in this busy world. Opt for the “simple” life and treasure the gift of time.

The Simple Farm

TheSimpleFarm.net (480) 206-7821

Lara Mulchay is well-known in Arizona for her cheese prowess. Partners in Hot Dish, Inc. with her husband, Joel LaTondress, Lara is back in the cheese biz! Lara is helping lovers of all things cheese and charcuterie get their fix by providing specially sourced products through their pop-up shop at HotDishInc.com.

AZ WINE LIFESTYLE - WINTER 2013

CHEF'S TABLE

Tender Duck Confit on Lentils by Chef Justin Beckett, Beckett's Table Chef's recommended wine pairing - 2010 Sand-Reckoner “5” Duck Confit INGREDIENTS 6 duck legs ½ c. salt 1 c. brown sugar

Photo by Devine Images ¼ c. pickling spice ½ c. garlic, chopped

10 pieces fresh thyme 3 lbs. duck fat or pork fat

PROCEDURE Place duck legs in a Pyrex dish, skin side down, and press the garlic down onto the duck leg. Mix together the salt, sugar and pickling spice. Press the mixture into the meat, and press the thyme into the mixture as well. Cover and refrigerate for 48 hours. Remove the duck legs from the mixture by wiping clean (do not rinse with water), pat dry with a paper towel. Place duck legs in a Dutch oven and cover with fat. Place in a 250-degree oven, covered, for approximately five to six hours, or until the skin around the leg bone pulls back. Remove the duck legs from the oven and uncover.

Lentils

INGREDIENTS 2 c. green lentils 4 c. chicken stock

¼ c. carrots (small, diced) ¼ c. onions (small, diced) Pinch salt

PROCEDURE Rinse the green lentils. Place in a heavy bottom pot and add the chicken stock. Add in the diced vegetables. Cover and simmer on low heat until the liquid is absorbed (approximately 30-40 minutes).

ASSEMBLE Place the duck legs in a sauté pan, skin side down, with a touch of the fat. Heat on a low heat until the skin becomes crispy (this may take some time and patience). Once the duck leg is crispy, remove from the pan and set aside, skin side up. In the same pan, heat the lentils until warm and then place the lentils in a serving bowl. Place the duck legs on top, skin side up, to show off the beautiful crispy skin. Enjoy! Makes 6 servings

Beckett's Table 3717 E. Indian School Rd., Phoenix, AZ BeckettsTable.com (602) 954-1700

POINT OF BREW

Single Malt Scotch—Because it's Made Out of Beer ARTICLE AND PHOTOS BY THOMAS ALE JOHNSON

s you may know, I write a beer column in a wine magazine. I enjoy a wide range of foods and beverages, and would taste almost anything if I thought it would help me establish a benchmark of quality. If I were less busy and could afford to take a ‘food-poisoning vacation’ more often, I’d be far more adventurous. Once, I was in a wine tasting room enjoying a glass of wine when a group came in. One man in the group, when asked if he would like to taste wine, announced proudly for all to hear, “I’m more of a single malt Scotch guy!” He made it clear that this would preclude the notion of tasting this other oak-aged alcoholic beverage. While I respect a person’s right to confine himself to a certain category of taste, I don’t always understand it. I wondered, would this man drink brandy—which is essentially a whiskey made of grapes? Would he drink beer—which is a whisk(e)y that has not yet been distilled? Pondering on this forced me to realize that I’ve never properly presented my thoughts on distilled beer. For the record, I think it’s great... but I’ll go into more detail with some notes on a few of my favorite single malt Scotches. Laphroaig is a delightfully smoky Scotch that somehow exhibits a perfect balance amidst seemingly chaotic oceanic notes. As with most single malt Scotches, the 10- to 12-year range shows the best balance between the power of youth and the restraint of age. Ten-year-old Talisker is a peat and pepper giant. The color is a clean, vibrant deep gold/faint rust. The smell is alcohol-driven and huge, with a display of pepper, smoke and tropical fruit. An older Talisker offering like the 18-year-old, shows a deeper orange/bronze color. On the nose are candied fruit, vanilla and oak, soft spices and just a hint of iodine. Twelve-year-old Balvenie DoubleWood is a whisky aged in bourbon and sherry oak. I’ve always loved 18-year-old Macallan matured in sherry oak, but this Balvenie was the first I had ever tried that found a perfect balance between bourbon and sherry accents. The finish goes on and on. The heavy-hitting, 16-year-old Lagavulin is an all-time favorite. The nose shows sweetness guiding big peat smoke. This isn’t a hyper-complex Scotch, but it is a big, bold, beautiful classic.

AZ WINE LIFESTYLE - WINTER 2013

Fourteen-year-old Oban is a truly unique malt that I consider a staple. It is a clear, rusty gold, and the smell is of perfume and fresh rain on the seashore. The nose doesn’t really prepare one for its taste. It has enough complexity to change my perception every time I try it. I thought 12-year-old Cragganmore should naturally follow Oban in this list. The color is a pale orange. Aromatics of fresh flowers and tropical fruit dominate the nose. Taste is primarily herbal with hints of lavender, sage and lemon thyme intermingled with fresh hay and with a long finish showing hints of oaky vanilla and tea leaves. Ten-year-old Ardbeg—A single malt I don’t think I can live without. On the surface it shows a ‘battle royale’ between peat and ocean that is plenty exciting. But when you peek below the fray, you discover waves of complex beauty. The appearance is the pale yellow of a light white wine with a hint of green. The nose is like gasping for air after climbing out of a turbid ocean, only to find that your head is buried in a burning peat bog. After all of this talk about whisky, some may feel the need for a chaser. Water would be a good chaser and it would dilute the alcohol-rich deliciousness you’ve imbibed to a more natural beer-like state. Another option would be to bring it all the way back to beer. I’ve always loved the softly caramelized sweetness and maltforward balance of a traditional Scotch Ale. Four Peaks Kilt Lifter is a long-time favorite of mine in Arizona that draws from the tradition of the ales of Scotland. Drink it near a bottle of Aberlour a’bunadh and thank me later.

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CRAFT BREWERIES NORTHERN AZ

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

PHOENIX METRO

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

TUCSON METRO/SOUTHERN AZ

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

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

BERRY TO CUP/GRAPE TO GLASS BY ALEX MASON, PRESS COFFEE ROASTERS

y favorite people to talk coffee with tend to be wine, craft beer or cocktail drinkers. These people are comfortable with the idea that a drink can be a creation—the result of a series of steps that can take months, if not years, and the hard work of hundreds of people. In coffee, we call this process “seed to cup,” and it refers to the journey of the coffee bean in its transformation to your cup. It all begins, like in wine, with a fruit. The coffee cherry is about the size of a grape and grows in clusters on the shrub. Also like wine, many factors throughout the process influence the final taste, starting with the plant itself. We are comfortable talking about wine varietals like Cabernets, Pinot Noirs and Rieslings, but less often discuss their coffee counterparts like Caturras, Typicas and Bourbons. Just as the wine varietal provides an overview of what you might taste, coffee varietals are only the starting point. Equally important is where the coffee is grown (origin)— indicative of elevation and soil content, the process used to strip the cherry from the bean and the roast profile.

AZ WINE LIFESTYLE - WINTER 2013

We often say the goal is for the coffee to speak for itself—to tell the story of its varietal, the soil it was grown in and the process used to strip the cherry from the bean. In some ways this viewpoint can parallel oaked vs. stainless-steel-fermented wines. A winemaker might feel their wine is only detracted by the flavor of the oak while another might feel the oakiness (like the roastiness of a dark or French roast) adds to the flavor. All in all, my favorite thing about tasting anything—be it wine, coffee, beer or food—is that there is no wrong answer. Only you and your palate can decide what you like. It is important to understand how to find the flavors that you love, and an education of the process is the first step to enjoying more of the finer things.

Taste Press Coffee Roaster's products at their location in Scottsdale Quarter or now in Sky Harbor's Terminal 4. Or even better, attend a cupping experience at the roastery in Phoenix held every Monday at 10 a.m. (private appointments may be scheduled, too) PressCoffeeAZ.com

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Center photo by Shutterstock. Bottom photos by Rhonni Moffitt.

Fully processed beans are referred to as “green beans” due to their color and are what roasters (like Press Coffee) receive at their facilities. Here is where your local roaster can begin to mold the flavor profile to their liking. I am of the school of thought that roasting can only bring out what the coffee innately has at this point; the work done through harvest, sorting and processing has given the bean a set potential. That is to say, a roaster can do nothing to improve the quality of a bean, they can only detract from this potential. Because of this, a “perfectly” roasted coffee has zero taste that comes from the roast.

After the shrub is planted, the harvest is the second step in the journey. Once ripe, the cherries are picked, often by hand, during the harvest and brought to the mill. At the mill the cherries are sorted, either manually or through the aid of machinery, by ripeness. When the cherries are separated, it is time to take the bean out of the fruit in a step called processing. There is a range of options for the farmer to utilize, spanning from a “full natural” to a “full wash.” In a full natural process, the cherries are all laid out on a patio or a raised bed and the cherry dries around the bean. While drying, the bean actually ferments from the cherry juices

and the end result tends to be significantly fruitier, especially in its blueberry and raspberry notes. In a full wash process, the cherries are immediately thrown into a vat of water and the cherries are mechanically removed from the bean. As you might expect, the flavors in this method are much more subtle and can be used effectively as an espresso. Just as in wine fermentation, the processing style chosen greatly dictates the flavor profile the farmer wants to glean from his final product.

VAGABONDING LULU

Get Your Brix on Route 66: Wine Tasting in Flagstaff and Williams ARTICLE AND PHOTOS BY STACEY WITTIG, TRAVEL WRITER

hether you “get your kicks” or “get your “Brix”— the winemakers’ measure of the sugar content of wine—on Route 66, one thing is sure: fun wine experiences are emerging in northern Arizona.

for dinner and people watching. The neon-lit Route 66 town mixes cowboys, train rides and 50s memorabilia for crowds of French, German and British tourists. We opted for outdoor dining and live music at Cruiser’s Café 66.

Sipping Wine in Williams

In the morning, we reunited with new friends—the innkeepers and guests—for a made-to-order breakfast.

We got our Route 66 wine getaway underway on Friday afternoon by checking into the Sheridan House Inn in Williams. You really never know who you might meet at the inn. Since the makeover of the bed and breakfast by new owners Nick and Claire Kirby, two fun Brits, you may find Bridgette, a fashion designer from Austria, sitting on the deck in her spa robe, sipping Champagne and watching the sunset. Or maybe, over gourmet breakfast, you’ll hear a handsome Brazilian ask, “This coffee is so special—where does it come from?” And then

“We offer a full brewster breakfast, complete with lattes, cappuccinos, teas and coffee drinks. You can choose from a menu of five or six breakfast entrees and a barista waiter serves you at your table,” Claire explained. I started my three-course breakfast with fresh-squeezed orange juice and a cappuccino. My second course, a breakfast burrito with peppery Lincolnshire sausage, handmade by Nick and Claire, was followed by homemade pumpkin bread. Since the Grand Canyon National Park was closed by the government shutdown, we chose to visit Bearizona Wildlife Park where we drove our own vehicle to see bears, wolves, Dall sheep and other mammals in their natural environment. We walked through exhibits where delightful bear cubs frolicked like puppies.

Zen-like retreat at Sheridan House Inn, Williams

there’s Jean Yves from France, who started the tradition of jumping for joy for the innkeepers’ cameras, only to be caught in freeze-frame bliss. Bliss is a good word to describe the Sheridan House Inn, where we found a peaceful pace in the cool pines. Nick and Claire dated in high school, but Claire left the UK for Malaysia, Hong Kong and Singapore, she says, “to make my fortune.” Twenty-eight years later, they met again in Lincolnshire, England, fell in love and Claire left her successful corporate career.

Rustic ambiance emerging at Grand Canyon Winery

“I worked in a cross-cultural environment and had people under me speaking twenty languages. This [bed and breakfast] is the same, only different. I worked in the high-touch service industry doing itinerary planning and concierge service. The person touch makes the difference,” explained the hospitality professional. Now she helps people from across the world plan their Grand Canyon and Route 66 dream trips.

Later, I was excited to explore the new tasting room of Grand Canyon Winery that opened last March on Route 66 in downtown Williams. We tasted Grand Canyon Winery’s wines, like the 2011 Dunagan named after Bud Dunagan, a Williams’ legend and Grand Canyon muleskinner. The wines are created from 100-percent Arizona grapes in the Old World-style by Arizona’s own Eric Glomski. The Traveler Red was such a success that it was chosen by Enchanment Resort in Sedona for their in-room mini bars.

After the inn’s complimentary happy hour of wine and beer tasting (offered Friday and Saturday nights), we walked the short distance to downtown Williams

“We’re the first to have a beer-making and winemaking license under the same address,” revealed Carole Kennelly as she poured. Arizona Hops and Vines in Sonoita was instrumental in helping to get legislation Continued on page 100

AZ WINE LIFESTYLE - WINTER 2013

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We put the epic in epicurean. Dine in style at the Valley’s culinary jewel on the 15th floor of Talking Stick Resort. With world-class entrees and wines, live entertainment and unparalleled views of the McDowell Mountains, your TSR night will be like no other.

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JOB #: 7871-1_TSR_OrangeSky_AzWineLfstyl · Client: Talking Stick Resort · Agency: RIESTER · Trim: 7.875" x 5" · Bleed: none · Color: CMYK Pub: AZ Wine Lifestyle · Insertion Date: 12/01/13 · Contact: Bill Robbins · brobbins@riester.com

VAGABONDING LULU passed that allows for a stacked winery and brewery license in Arizona. The Grand Canyon Winery co-founder launched Historic Brewing Company in September after taking over the now-defunct Mogollon Brewing Company facilities in east Flagstaff.

we can sample Chef Scott’s creative menu items such as “Bacon & Sweet Potato Hash” or “Mahi Fish & Chips” in a more affordable, bar-style venue.

We enjoyed tastings of Grand Canyon Winery and other Arizona wines and went back to relax at the Sheridan House Inn before departing for an evening in Flagstaff.

Flagstaff Wine Flights “We have more people coming in and asking about Arizona wines than about any other wine region,” explained Sam Kelly, Vino Loco Wine Shop & Bar bartender, while pouring wine flights for a European couple. The wine store is located in historic downtown Flagstaff, and brings in tourist traffic that mingles with a friendly, local crowd. I ordered the Arizona Stronghold Tazi on Get your kicks on Route 66 in Williams tap and struck up a conversation with visitors from New Orleans. Afterward, we walked down San Francisco Street, across Route 66 to Flagstaff ’s colorful Southside. For the culinary adventure seekers, the upmarket Tinderbox Kitchen in Southside Flagstaff is a good choice. “They really like duck here,” said my husband Dan, studying the menu. Dan does not have an adventuresome palate. The traditionalist wrestled with the menu of “American Comfort Food Redefined” while I sampled three of the many Tinderbox house wines on tap–a red blend, Merlot and Cabernet Sauvignon. The restaurant collaborated with Sutcliffe Vineyards in Cortez, Colorado to produce the Tinderbox Wine label. “Every year we get more involved in the winemaking process,” said Kevin Heinonen, co-owner with cousin Chef Scott Heinonen, whose claim to fame is serving for a week as personal chef for Paul McCartney. I chose the Merlot 2010, rated 90 points by Wine Enthusiast. Dan ordered the Roasted Pork Shoulder with fried potatoes, fennel-pork jus and Utah peaches, but was disappointed to see that the fried potatoes came as two long spears of the vegetable—artistically done, but not enough food for my man. My New York Strip and horseradish mashers were of ample proportions, but the menu’s promise of beet slaw showed up as a garnish. Next time, we’ll opt for the Tinderbox Annex next door where

Back in Williams the next day, we finished our getaway with wine tastings at the trendy South Rims Wine and Beer Garage, a Route 66 service station turned tasting room. The pumped up, classic GTO in the main bar area was not the only showstopper. Nine white wines were on tap, including six from Arizona, and seven of 11 reds on tap also from Arizona. Arizona craft brews were also on draught. Locals told me that the cheese tray was large enough for two and that the salads were “amazing.” The bar and restaurant opened last August, making it one of the most recent of the wine experiences that are emerging in northern Arizona.

Classic GTO decorates tasting room at the new South Rims Wine & Beer Garage

Grand Canyon Winery TheGrandCanyonWinery.com Sheridan House Inn GrandCanyonVedandBreakfast.com South Rims Wine and Beer Garage SouthRims.com Tinderbox Kitchen TinderboxKitchen.com Vino Loco wine Shop & Bar VinoLocoFlag.com

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

100 AZ WINE LIFESTYLE - WINTER 2013

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TUCSON – PARK PLACE MALL

ESCAPE TO A WINTER WONDERLAND OF WINE TEMECULA WINE COUNTRY

BY ALISON BAILIN BATZ

wo Words: Holiday Magic

This winter, Temecula Valley Wine Country, less than an hour outside of San Diego, will come alive like never before—in large part because it is bigger and better in more ways than one. While winemaking in the area dates back to the 1700s, it is only over the past few years the area has sprouted impressive infrastructure including luxurious resorts and mind-blowing manors, regular special events and even all-inclusive adventure tours. Here is how to make any trip to the area this time of year a holiday to remember.

Ponte Vineyard Inn In recent years, despite the economy, Temecula Wine Country has taken great care and pride investing in some impressive new resorts, hotels and even mansions to welcome vacationers from across the globe. Just a year old, Ponte Vineyard Inn has already earned AAA Four-Diamond status, and has been lauded by Trip Advisor as the “Number One Hotel in Temecula” and by Departures Magazine as one of the “Top 10 Vineyard Hotels in the World” for its luxurious accommodations, tucked right into its sprawling 300 acres of juicy grapevines, allowing for up close and personal winemaking and wine-tasting experiences. A bonus—every room in the sustainable inn offers a private patio or balcony overlooking the vineyards, and often a sea of hot air balloons each morning. Unlike many other non-chain hotels in the area, Ponte also offers a full bar, which is located underground in their cavernously cool Cellar Lounge. Of course, most Ponte varietals and several fellow Temecula-area brand wines are also available to guests. Just a few steps off of the hotel is another treat—Ponte Winery itself, which is celebrating its tenth anniversary this year. Guests looking for an intimate wine-tasting experience will enjoy the personalized, one-on-one service that is available during

the week, while those looking for a lively and happening atmosphere may prefer the weekends. The winery and inn also offer an easy way to visit several other wineries by simply taking a short stroll through their grapevines, which lead to both South Coast Winery and Wiens Family Cellars.

Wilson Creek Manor “Come as guests; leave as friends.” This is the motto of Wilson Creek Manor, which opened to the public in November 2013. The Manor is the brainchild of the Wilson family, owners of Wilson Creek Winery directly across the street, whose famous Almond Champagne is available at most fine grocers throughout Arizona. At 12,000 square feet, the spacious estate can comfortably sleep more than two dozen guests in its nine plush suites, which all offer private bathrooms and in-room spa tubs. Catering to both large parties—including wedding groups and girlfriends on a weekend getaway—as well as couples looking for something outside of a traditional franchise hotel, Wilson Creek Manor also boasts a game room, private outdoor pool and spa, barbeque, gazebo, workout area, executive business center, a commercial-grade kitchen, laundry facility and more. The stand-out element of the entire property—and the perfect Christmas or Valentine’s gift—is the Almond Champagne Suite, which is 1,600-square-feet of pure, unaltered extravagance featuring its own elegant salon, bar, spa, living room and more. As with Ponte Vineyard Inn, Wilson Creek is just a few steps from its sister winery, and all guests are welcomed with a complimentary tasting and touring opportunities upon arrival. In addition to the world-famous Almond Champagne, Wilson Creek has spread its wings in recent years, offering bottled Sangrias, Bellinis and Mimosas as well as award-winning Cabernets, Zins and Chardonnays.

Ponte Vineyard Inn

102 AZ WINE LIFESTYLE - WINTER 2013

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Wilson Creek Manor

Europa Village Just two years old, Europa Village is among Temecula’s newest and boldest destinations yet.

offered to new guests and returning club members.

Focused on bringing a little taste of the Old World to the heart of Temecula’s wine country, the mission of the vineyard/tasting haven/luxury bedand-breakfast concept is to wake up the taste buds and provide a delightful slice of European style— ambiance and hospitality at every turn. Succeeding on all fronts, the mission-style inn features 10 wellappointed guestrooms perfect for that romantic getaway or casual business retreat just steps from barrels and barrels of sips and swirls. Hot air balloon adventures depart each morning on-site near the winery side, while world-class tastings are

Add in the daily vineyard tours and weekly wine appreciation classes, coupled with an in-house chef focused on farm-to-table culinary paired with wine for every course, and the grounds impress even the most well-traveled wine lovers. And, Europa is just getting started—its eventual vision is to build out and plant out a village with three unique wineries representing France, Italy and Spain, in addition to the current sprawling estate, destination resort and flavor-bursting bottles.

Can't get out this winter? Then plan a trip for early spring! During the first weekend of March, all 35 wineries will open their doors to offer barrel tastings, music and food at the World of Wine Passport Weekend. TemeculaWines.org Ponte Vineyard Inn - PonteVineyardInn.com Wilson Creek Winery - WilsonCreekWinery.com Europa Village - EuropaVillage.com PHOTOS PROVIDED BY PONTE VINEYARD INN, WILSON CREEK MANOR AND EUROPA VILLAGE

Europa Village

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

Alcantara

Verde Valley & Beyond

Cottonwood - 928.649.8463 AlcantaraVineyard.com

Cellar Dwellers

Arizona Stronghold

Cottonwood - 928.639.2789 AZStronghold.com

Echo Canyon

Cottonwood - 928.607.1789 CDWineCo.com

Jerome - 928.202.8506

Freitas

Grand Canyon Winery

Burning Tree

Jerome - 928.639.WINE Caduceus.org

Fire Mountain

Four Eight Wineworks

Granite Creek

Iniquus Cellars

Cottonwood - 928.649.9135 FireMountainWines.com

Cottonwood - 928.639.2149 FreitasVineyard.com

Williams - 928.635.9421 TheGrandCanyonWinery.com

Chino Valley - 928.636.2003 GraniteCreekVineyards.com

Javelina Leap

Juniperwood Ranch

Kind Vines

Cornville - 928.649.2681 JavelinaLeapWinery.com

Ash Fork - 602.971.8586 ReunionCamp.com

Page Springs Cellars

Painted Lady

Cornville - 928.639.3004 PageSpringsCellars.com

Skull Valley - 928.442.9831 PaintedLadyVineyard.com

Pleasant Valley

Saeculum Cellars

Young - 866.558.2734x4484 PVWinery.com

Available at AZ Stronghold SaeculumCellars.com

Caduceus

Cottonwood - 928.649.8733 BurningTreeCellars.com

Clarkdale - 928.649.2007 Four8Wineworks.com Available at AZ Stronghold IniquusCellars.com

Oak Creek

Flagstaff KindVines.com

Cornville - 928.649.0290 OakCreekVineyards.net

Passion Cellars

Pillsbury Wine Co.

Jerome - 928.649.9800 PassionCellars.com

Cottonwood - 928.639.0646 PillsburyWine.com

San Dominique

Stage Stop

Camp Verde - 602.549.9787 GarlicParadise.com

Cornville StageStopVineyards.com

Stetson Winery | Kingman - 928.757.7206 | StetsonWinery.com

Sonoita & Beyond

Other

Bear Track

Tucson - 520.975.0050 BearTrackWinery.com

Gallifant Cellars

Su Vino

Tough Country

Online DektownCellars.com

Studio Vino

Tempe - 480.897.1800 StudioVino.com

Scottsdale - 480-994-8466 SuVinoWineryAZ.com

Callaghan

Charron

Elgin - 520.455.5322 CallaghanVineyards.com

Vail - 520.762.8585 CharronVineyards.com

Flying Leap/Sonoita

Hops & Vines

Sonoita - 520.954.2935 FlyingLeapVineyards.com

Sonoita - 520.955.4249 AZHopsAndVines.com

Rancho Rossa

Silver Strike Winery

Elgin - 520.455.0700 RanchoRossa.com

Tombstone - 520.678.8200 SilverStrikeWinery.com

Kokopelli

520.477.9463 GCWine.com

Chandler - 480.792.6927 KokopelliWinery.com

Twisted Rose

602.390.1522 ToughCountryWines.com

Scottsdale - 480.398.7700 TwistedRoseWinery.com

Dos Cabezas WineWorks

Flying Leap/Bisbee

Sonoita - 520.455.5141 DosCabezasWinery.com

Bisbee - 520.384.6030 FlyingLeapVineyards.com

Kief-Joshua

Lightning Ridge

Elgin - 520.455.5582 KJ-Vineyards.com

Elgin - 520.455.5383 LightningRidgeCellars.com

Sonoita

Tombstone Wine Works

Elgin - 520.455.5893 SonoitaVineyards.com

Tombstone - 520.261.1674 TombstoneWinery.com

Village of Elgin/Four Monkey | Elgin - 520.455.9309 | ElginWines.com Wilhelm Family | Elgin - 520.455.9291 | WilhelmFamilyVineyards.com Aridus Wine Company Willcox - 520.766.2926 AridusWineCo.com

Willcox

Dektown Cellars

Flying Leap

Willcox - 520.954.2935 FlyingLeapVineyards.com

Lawrence Dunham

Pearce - 520.82.GRAPE LawrenceDunhamVineyards.com

Carlson Creek

Willcox - 520.766.3000 CarlsonCreek.com

Fort Bowie

Coronado

Willcox - 520.384.2993 CoronadoVineyards.com

Golden Rule

Bowie - 888.299.5951 FortBowieVineyards.net

Dragoon GoldenRuleVineyards.com

Passion Cellars

Pillsbury Wine Co.

Willcox - 602.750.7771 PassionCellars.com

Willcox - 520.384.3964 PillsburyWine.com

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

Erathâ&#x20AC;&#x2122;s Cimarron

Vineyard in Willcox Tasting at Dos Cabezas in Sonoita

Keeling Schaefer

Willcox - 520.766.0600 KeelingSchaeferVineyards.com

Sand-Reckoner

Willcox - 303.931.8472 Sand-Reckoner.com

the Wine Buzz Interesting tidbits about the Arizona wine industry... Aridus Wine Co. had a harvest production of close to 200 tons this year. they will be launching their own brand/label in november.

Flying Leap opened up their new tasting room in bisbee.

Burning Tree Cellars celebrated their first anniversary at their location in old town cottonwood. milton craig of Charron Vineyards was featured on kvoa channel 4 news about the global wine crisis. Pillsbury Wine Co. was interviewed by radio legend pat mcmahon.

did you know Aridus Wine Co. has a crush cam? Katherine Carlson of Carlson Creek Vineyards just got hitched. congrats!

Page Springs Cellars is the proud new owner of colibri vineyards. Oak Creek Vineyards is now offering reiki massage at the vineyard. Four Eight Wineworks opened the first tasting room in clarkdale on october 25. Zarpara is now making wine onsite at their vineyard winery. Javelina Leap Vineyards has a new logo and brand new labels.

Sonoita Vineyards' winemaker lori reynolds had a new baby! woot!

Fodor's listed Willcox Wine Festival as one of the top 10 "can't miss fall wine festivals."

Callaghan Vineyards has started their own youtube channel to follow winemaker kent callaghan through the harvest process. Check it out at "callaghan vineyards dirt work."

AZWINELIFESTYLE.COM

Arizona Stronghold has promoted justin ove to national sales manager and michael pierce to winemaker.

Keeling Schaefer Vineyards tasting room is now open on wednesdays too!

Dos Cabezas Wineworks has teamed up with santan brewing co. for the state's first craft beer and wine collaboration: saison di aleatico.

Coronado Vineyards celebrated their seven year anniversary in november. Grand Canyon Winery opened a sister brewery: historic brewing company.

Iniquus Cellars wines are now exclusively available at four eight wineworks.

Stage Stop Vineyards welcomed a new vineyard donkey - jessy!

Sand-Reckoner was featured in a great article in the arizona daily star. did you know that peacocks live at Granite Creek Vineyards?

Caduceus Cellars 2011 Oneste was poured at the james beard house.

Sierra Bonita Vineyards will be opening up a new tasting room in tucson. AZ WINE LIFESTYLE - WINTER 2013

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