Fall 2012

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A SMALL REVITALIZED WESTERN BOOTLEG TOWN WITH A HISTORIC PAST

Arizona Stronghold, Pillsbury, Wine Cellar & Burning Tree Cellars Wine Tasting Rooms

Artisan Bread • Specialty Cheese & Chocolates • Olive Oils & Vinegars • Small Batch Gelato

Antiques • Art • Books • Specialty Stores • Restaurants • Inns • Historic Tours

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Dine on Mediterranean-inspired New American cuisine under a canopy of cottonwood and sycamore trees. Our award-winning wine list now features the very best of Arizona.

Visit our website for details of upcoming wine events and dinners.

Magical Setting Exceptional Experiences

AZ Vines & Wines 7-2012.indd 1 7/31/12 9:17 PM

PUBLISHED BY Arizona Vines & Wines, LLC

CONTRIBUTING WRITERS Valerie Paxton, Rhonni Moffitt,

Josh Moffitt, Greg Gonnerman, Nathan Brugnone, Kent Callaghan, Peggy Fiandaca, Sandy Wasserman, Stacey Wittig,

Christina Barrueta, Tim Hilcove, Todd Brinkman, Caballero Grill, Rachel Ellrich Miller, Amy Martin,

Thomas Ale Johnson, Alison Bailin Batz

PHOTOGRAPHIC CONTRIBUTORSMichell Jonas Photography, Rhonni Moffitt, Valerie Paxton, Bob Carlson, Mark Mabry, Derek Diver, Ritz Carlton, Stacey Wittig,

Lawrence Dunham Vineyards, Todd Myers, Ignacio Valencia, Christina Barrueta,

Tim Hilcove, Rachel Ellrich Miller, Enchantment, Thomas Ale Johnson, Alison Bailin Batz

COPY EDITING Orange Dragonfly Media

ADVERTISING SALES Anita Weldon

[email protected]

SUBSCRIPTIONS $19.95 Annual Subscription

Four quarterly issues [email protected]

Or purchase online

CONTACT THE PUBLISHER Josh & Rhonni Moffitt

(480) 306-5623 [email protected]

ABOUT THE COVER

The cover photo was taken on June 23rd, 2012 by Michell Jonas. We took a trip down

to Willcox and Michell photographed the Carlson Creek men in the vineyard and at the tasting room. This shot was on the porch at the tasting room in

Downtown Willcox.

Well, fall is upon us and summer feels like it went by so fast. We are looking forward to a few fall events including the Willcox Wine Country Festival, Page Springs Cellars' and Alcantara's Harvest Festivals, and the 4th Annual Festival at the Farm. But most of all we can’t wait for the AMA Waterways Arizona Winemakers Cruise in France! We’ll be joined a boat load of fellow Arizona wine enthusiasts for a week on a river boat

cruising up the Rhone River Valley visiting wineries, as well as truffle and olive farms. This should be an experience of a lifetime!

You may have noticed the magazine is a little thicker and heavier, we have expanded to 100 pages. We've sponsored many events happening this fall, so be sure to check out the event calendar section. We also have some expanded content about wine and food. We want to thank our contributors for writing these interesting articles.

We’d like to welcome a couple of new tasting rooms that just recently opened. Congratulations to Corey and Mitch on the new tasting room in Old Town Cottonwood for Burning Tree Cellars and also to Billy and Sandy Baker of the Wine Cellar for their second tasting room, Dionysian Cellars, in Jerome.

You’ll notice on the back cover that Josh just listed Canelo Hills Vineyard & Winery for sale. While we will hate to see them sell, we understand that life circumstances and priorities change. We want to congratulate them on taking the chance, building a vineyard and winery from scratch, making their dream a reality, as well as producing some really great wine for all of us to enjoy in the meantime. After they find the right person to pass the winery on to, Tim plans to stay active in the wine industry and possibly consulting with other new winemakers in Arizona. The good news is that whomever buys Canelo Hills will be able to live their dream as well and carry on the legacy that Tim and Joan started.

Cheers!Josh & Rhonni Moffitt

NOW AVAILABLEON NEWSSTANDS

AT THESE FINE LOCATIONS

6 ARIZONA VINES & WINES - FALL 2012 ARIZONAVINESANDWINES.COM

Going Pro by Greg Gonnerman14 HOME WINEMAKING

Carlson Creek Vineyards by Rhonni Moffitt12 FEATURED WINERY

Gabrielle Collette by Nathan Brugnone16 ASPIRING WINEMAKER

By Kent Callaghan18 CASE FOR SCREW TOPS

By Curt Dunham20 MAKING A WINE LIST

Cilantro Lime Chicken Salad by Caballero Grill84 CHEF'S TABLE

Double Check Ranch by Rachel Ellrich Miller86 ARTISAN PROFILE

Baratin by Tim Hilcove76 WINE ABOUT TOWN

SOUTHEASTERN ARIZONA

NORTHERN ARIZONA SONOITA/ELGIN

284052

TOUR WINE COUNTRY

62 EVENT CALENDAR

David Schmidt by Amy Martin88 FEATURED CHEF

Finding Hoppiness by Thomas Ale Johnson90 POINT OF BREW

By Alison Bailin Batz92 ADULT FIELD TRIP

Buzz About the Arizona Wine Industry94 THE GRAPEVINE

Donovan's by Christina Barrueta74 HAPPY HOUR HIGHLIGHT

Unique Perspectives on AZ Wine by Valerie Paxton10 GRAPE PERSPECTIVES

By Todd Brinkman78 SOMMELIER RAPPORT

WINE IN THE CITY70 QUICK REFERENCE96

Lon's at the Hermosa Inn by Christina Barrueta80 RESTAURANT SPOTLIGHT

22 A GOOD 2012 SEASONBy Sandy Wasserman

24 VAGABONDING LULUWine in the Mountains by Stacey Wittig

Pillsbury Wine CompanyPhoto by Rhonni Moffitt

48 UN-WINE-DINGIn Sonoita by Rhonni and Josh Moffitt

CHEF'S TABLE

ARTISAN PROFILE

GRAPE PERSPECTIVES:

By Valerie Paxton

AZ Wine Pushers Hit NYC

hould we mess with the sommelier?” I asked Todd. “Of course!” he replied. It was April 2011 and we were at Eleven Madison Park, a swank eatery in Manhattan’s Flatiron

District. Until then, we had limited our ‘wine games’ to Arizona but, hey, what the heck. So when the wine guy approached, I smiled up at him as Todd flipped frantically through the list, and I said, “Can you please help us find the Arizona selections?” As any sommelier worth his certificate would do, he said he was quite familiar with our state’s fine, fine wines – but alas, he had none to offer at this time. This is usually our cue to pull out a bottle and invite an impromptu tasting. Instead I made a note to bring Arizona wine to NYC on our next trip.

Todd and I have always been wine pushers, but we didn’t go hard core on Arizona wines until a few years ago. Our initial recruiting methods were quite rudimentary – a hushed mention to a friend, a couple bottles slipped into the holiday wine line-up. We’ve since evolved, but our most satisfying strategy, even now, is to hang out near wine tasting booths, glasses in hand, loud-talking to anyone within earshot. “Oh my!” I say. “Can you believe how amazing this Arizona wine is?” Then Todd nods, eyeballs the nearest skeptic and says, “You really should try this. It’s fantastic.” People line up like dominos - and we feel oddly justified in our deception.

In early May 2012, I was talking to winemaker Kent Callaghan about how we could spark a faster adoption of Arizona wines. We agreed that short of a string of long overdue national endorsements, it would take more of what Arizona wine lovers and everyone in the industry is already doing – getting people to taste, share and demand Arizona wines. That said, I told him we would soon be in New York City and we planned to take a couple bottles of wine to our restaurant friends. He offered to ship some, saving us the hassle.

Our first stop was Eleven Madison Park which, since our last visit, had climbed to TripAdvisor’s #1 NYC restaurant. Sommelier Jonathan Ross happily accepted our gift of Callaghan’s 2009 Padres

and 2009 Claire’s blends. He said he would do a tasting with his staff and also with wine director and Master Sommelier Dustin Wilson. Jonathan spoke with astonishing familiarity about the characteristics of Arizona wines and mentioned that an Arizona Stronghold wine was poured down the street at Gramercy Tavern. “I think what is happening out there is special,” he said. “Arizona has proven to the industry that it is an active member of the North American wine world. Buyers, wholesalers, retailers and sommeliers all know it for a region that produces a rich, velvety red wine driven by fruit and polished with oak spice. The white wines can be a little more nuanced

with hints of minerality. When what makes Arizona different from every other wine growing region in the world becomes clear and evident in each bottle, the wholesalers, retailers and sommeliers will have something very special to give their guests. It will resonate far beyond the U.S. wine market.”

Next we visited Irulian Dubbs, wine director at Danny Meyer’s Maialino overlooking Gramercy Park. Irulian graciously offered to share Callaghan’s wines with Jill Cabral, GM of Untitled – Meyer’s American restaurant at the Whitney Museum on the Upper East Side. They tasted the 2009 Claire’s and 2008 Back Lot blends,

provided copious notes and said that “the wines were bright and mineral driven and show amazing promise for the viniculture of Arizona.”

Later we dropped off a 2009 Mouvedre with our friend chef Wade Moises, formerly of Sassi and Pasta Bar. Wade was busy prepping for the opening of his Italian restaurant, Rosemary’s, in the West Village, but took time to give us a tour of his rooftop garden and chat about Arizona wines. He agreed that great things are happening here and asked us to say ‘hi’ to all of his friends in Arizona.

The trip was a huge success. After all, wine games are all about planting seeds. And without a doubt, the more we plant, the more we guarantee a healthy new crop of Arizona wine ambassadors. What would happen if we all played wine games? Let’s find out.

Todd and I have always been wine pushers, but we didn't go hard core on Arizona wines until a few years ago.

“S

Valerie Paxton and Todd Cassatt live in Ahwatukee. They are true Arizona wine supporters. You will find them at many Arizona winemaker dinners and events around Phoenix. They love to discuss their love for wine and their favorite Arizona winemakers. Don't be shy... be sure to say "hi" if you see them!


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Bob traveled a winding road. He grew up in Chicago, and then left to Annapolis for college. After graduation he entered the Marine Corps where flight training landed him in California. Soon after he began to study law until he passed the bar. That’s when Robert Jr. (Bobby) was born, followed by Katherine and then John.As the oldest and the first to fly the coop, Bobby also took a corkscrew-like path. After coming to Arizona to study in the Aerospace Engineering program at the University of Arizona, he decided that an engineer’s life was not for him. He grew a goatee, started painting and studied art. Realizing he was “too skinny to live the life of a starving artist,” he changed his

direction, transferred to ASU and began to explore political science. Bobby interned for Congressman Trent Franks and subsequently Terry Goddard, learning both sides of the fence. After graduation he was recruited to work for Charles Schwab and continued there until the recession hit. During that time, he kept coming back to conversations he had with his dad and brother about buying some land and growing something together. Somehow those farming genes intervened and an idea was born. Maybe the family should grow grapes and make wine, but where?

That was when they met Josh and started looking at property around the state. Bobby knew about the emerging industry from friends that were wine enthusiasts and spent his time meeting with other winemakers around the state, doing his due diligence. Their conclusion: All the good wines came from grapes that were grown in the Willcox Bench, where “land is cheap, water is abundant, soil is good and weather is good.” They purchased 40 acres, have now expanded to a total of 85 acres and have plans to continue to grow.

Being quite a bit younger, John didn’t have a lot of experience with wine (Carlson Creek had their liquor license before he even turned 21) but did like the idea of being in a family business. He briefly considered law but he loved working outside, feeling a connection with the vines and having something tangible to show for his efforts. He took courses through UC Davis, both in person and via their online extension. This has become his passion as evidenced by every birthday and Christmas gift consisting of educational materials about grape growing and winemaking.

Bobby and John dived headfirst into learning everything they could about grape growing and winemaking. After working a season with Peter Lechtenbohmer,

Carlson CreekArticle by Rhonni Moffitt/Photos by www.MichellJonasPhotography.com

W e first met Bob Carlson when he came to Arizona

looking for property to grow grapes. He called Josh and asked him, as the ‘vineyard broker,’ to help him and his sons start the search for the perfect property for their new family venture. We’ve since gotten to know the whole family, including his wife, Liz, his sons, Bobby and John, and we even had the chance to meet their daughter Katherine at a Page Springs Cellars Harvest Festival, when she was visiting from California. It is obvious that the family dynamic is very strong in the Carlson family; they play well together and can also roll up their sleeves and work hard together.On the railroad tracks in Downtown Willcox, a row of homes with white picket fences welcomes visitors to the area. In one of those homes resides the tasting room for Carlson Creek Vineyards. Recently, I met with the Carlson men at their quaint tasting room to learn more about their wine, their family and their vision for the future. I was eager to learn what inspired this tight knit bunch to make the move to Willcox, Arizona.Bob Carlson is a successful attorney practicing law out of San Diego and Las Vegas. Although his heart is now in California, he was raised in Chicago, Illinois. Fortuitously, he was born in the same hospital as Liz, grew up near her and the two ended up going to the same high school. Dating didn’t begin until later when Bob returned home for a leave from the Naval Academy in Annapolis, and reacquainted with Liz at a high school party where the two hit it off. They celebrated their 39th wedding anniversary this year.

Although neither Bob nor Liz grew up on a farm, both of their families share a farming heritage. Bob’s father had yearned to have a farm, but his mom was having none of it, having first-hand knowledge of the difficulties of farm life from her childhood. On Liz’s side it was her father who grew up on the farm. Both families spent summer vacations visiting relatives on farms and that’s where Bob’s interest was piqued and slowly grew over time.

A LEGACY IN THE MAKING

12 ARIZONAVINESANDWINES.COMARIZONA VINES & WINES - FALL 2012

a local grower who was known in the area for his grape growing prowess, they committed to the project. John continued his education by interning with Rob Hammelman after Rob purchased Peter’s vineyard and renamed it Sand-Reckoner. At that same time, Bobby was with Eric Glomski interning at Page Springs Cellars. They helped with harvests at Alcantara Vineyards and Javelina Leap. Then they also helped to plant newcomer Zarpara Vineyards, their neighbor a few miles to the south. During this time they began planting their own vineyard. In four seasons they planted almost 40 acres of vines. They’ve planted a wide variety of grapes including Syrah, Sangiovese, Malbec, Cabernet Sauvignon, Mourvedre and Grenache. White varietals consist of Malvasia, Chardonnay, Sauvignon Blanc and Riesling with some Moscato coming soon.Because they started with raw land, they knew that it would take years before they could make wines from their estate vines, so they decided to ask Eric Glomski to help them make their first wines at Page Springs Cellars. They eventually transitioned to Arizona Stronghold and will soon move down to Willcox when the Aridus custom crush facility opens. As a family, they’ve defined the Carlson Creek style and have stayed very involved in the winemaking process, despite the distance, to ensure that the wine is developed to represent the flavor profiles they desire. What is their style? Together they describe it as “smooth and understated, but approachable with pure flavor, clean, not over the top and ‘pairs well with the glass’… they produce wines that are meant to be enjoyed,”… to stand on their own.

Although Bob, Liz and Katherine still live in California, the two sons have recently purchased a home and made the transition to living in Willcox full time. What they really love about the area and the local industry is that everyone is so supportive of each other. The vineyard owners and wineries have really created a family, a family that works together and plays together, just like the Carlsons themselves.

Everyone has a role. While Bobby and John share the responsibilities of everything from marketing, distribution, sales and production, the other family members also have roles. Katherine helped direct the design of the label and helped plant their first vines. Following in her father’s footsteps, Katherine is studying to pass the bar exam and plans to consult for the family business in legal matters. Liz is the backbone offering unlimited support and filling in the gaps. Some weekends you might even find her in the tasting room. Bob… well, he gets to be a farmer when he wants to, traveling to Willcox to help plant, harvest and crush. Of course, he has an integral role as the patriarch, helping his sons traverse the path toward creating a successful business and brand.

On a trip to Europe, John had a chance to see the how legacy has an effect on the families who live and work in the vineyards and wineries. The family’s influence is passed down generation after generation through the character of a wine. He was inspired by the demonstration of tradition and how everyone who has worked in the vineyard or the winery has some kind of impact on it, whether in the past, now or the future. This is what he wants for Carlson Creek.

What does the future hold for Carlson Creek? More vines, new varietals, expanded wine production and maybe… olive trees for olive oil production. The tasting room is likely going to move across the tracks into a historic building near

Keeling Schaefer's tasting room. They plan to be 100% Arizona grown and produced, and to continue to expand their distribution. They are proud of already being on wine lists at FnB and Beckett’s Table, and in AJ’s Fine Foods. Bobby might use his experience in politics to get more involved in legislative battles that could be on the horizon for the wine industry. They would also like to help spur the development of a viticulture and enology program at the University of Arizona in Tucson.

Regardless where that winding road takes the Carlsons, we’re definitely going to see the legacy continue. Having something to pass onto the next generation, the family is committed to creating a future for their family, future generations and for the Arizona wine industry as a whole.

What Legacy Means to MeMy father passed away relatively young. He only saw two of his grandchildren and only when they were very small. He was a city boy who fell in love with a country girl. All he wanted to do was move to the country and be a farmer, but the country girl had had enough of the farm life, so they ended up in the city of Chicago. I spoke with him many times of his love of the land and his deep felt desire to be a farmer, to grow things and have a place where his family could come together and always have a place to stay. He never realized his dream. He wanted his farm to be a legacy for his two children.

His desire was passed onto me. I was raised in the city, married a city girl and raised my family in what passes for a city in California. I always wanted to fulfill my father’s dream. I wanted to own a farm and have a place for my family to meet and come together. My path took me, like my father, to the Marine Corps and then, unlike my father, to law school and the practice of law. But always I wanted land and a homestead for the family. Someplace where, when my work life was through, I could rest and enjoy the twilight years, surrounded by my children, grandchildren and, God willing, great grandchildren. A place that I and my family could always call home. An inheritance for them, a place of memories for me and a refuge for all the family from the stress and demands of daily living.

My father’s dream is being fulfilled by our vineyard. If the plans that we have for it come to pass, my dream will be fulfilled. My sons and daughter must decide what their dreams consist of but I hope

they include a continuing piece of our vineyard and my father’s dream. If it does, then a true legacy will have been created.

By Bob Carlson

Carlson Creek115 Railview Ave.

Willcox, AZ 85643(520) 766-3000

CarlsonCreek.com

Photos courtesy of Bob Carlson

To read more from our interview and see additional pictures go to ArizonaVinesAndWines.com.

ARIZONAVINESANDWINES.COM 13ARIZONA VINES & WINES - FALL 2012

Going ProBy Greg Gonnerman, AZWineMakers.com

hether you’re a casual wine drinker or a hobbyist winemaker, you’ve probably toyed with the idea of starting your own vineyard and winery and making wine to sell to the public.

But where do you start? Let’s take a look at the experience of Mark Mabry, a hobbyist who recently made this transition.

AZ V&W: What’s your day job?

Mark Mabry: My education is in nursing and I’m an RN, but about seven years ago I started a small construction company and became a licensed contractor. I’m also the wrestling coach for Benson High School.

AZ V&W: How did you get started making wine?

Mark Mabry: I started making wine from Welch's concentrate in gallon jugs, then I progressed to grapes, various fruits and wine kits, and I also made beer. I planted my first vines nine years ago. I started with just a few dozen vines, but quickly progressed to several hundred. I now have over a thousand vines which include Tempranillo, Grenache and Zinfandel. Along the way I got some great advice from experienced Arizona grape growers and winemakers like Leo Cox and Peter Lechtenbohmer. People sometimes ask me how I learned to make wine; that’s a bit like asking how someone learns to cook. For most of us it’s learning by doing.AZ V&W: What made you decide to transition from hobbyist to commercial winemaker?Mark Mabry: I’ve seen a lot of growth and opportunity in winemaking in Arizona, and I knew it could be a viable enterprise. In recent years my grape harvest had gotten to the point where it could support commercial wine production, and as the volume of wine I was making continued to grow, I found myself giving much of it away. Although I enjoyed sharing my handiwork, I figured I might as well earn some money from it. About five years ago I thought I might try becoming a commercial winemaker.

AZ V&W: What about the practical considerations and pitfalls of growing grapes and making wine on a commercial scale?

Mark Mabry: At its basis, this is farming. As grape growers we are both the beneficiary and the victim of Mother Nature. There are endless possibilities for disaster in this business. Leaf Skeltonizers, late spring frosts, and hail could easily wipe out your entire crop for the year or even cause damage that takes several years to recover from. I’ve been told that a vineyard will take all of the work you can put into it, and I’ve certainly found that to be true. There’s always something to be done now, but with only 24 hours in the day you have to set priorities and focus on what must be done, leaving the rest for another day. Transitioning my winemaking into a commercial

operation has required a new focus on presentation. For example, I’m filtering most of my wines now. This is a bit like just cooking for yourself and then one day starting a catering business. You have to start thinking about your product a lot differently.

AZ V&W: There are a number of legal hurdles to clear when starting a commercial winery. What did you find to be the biggest challenges?

Mark Mabry: Several issues came up... things I never would have thought of. For the most part getting the proper approvals and licenses at the federal and state levels was not an issue. But mine was only the second winery to go through the permitting process in Pima County, so this was still largely an unfamiliar process for them. Working through this with them delayed getting licensed by about a year. I had to deal with a number of zoning issues. First, my winery was too close to the edge of the property. This required getting a variance which cost quite a bit. It also required sending mailings to neighbors and attending zoning hearings. With that issue

resolved they then informed me that I needed an additional use permit since my vineyard was not agriculturally zoned. This required another zoning variance, which meant paying more fees, attending additional hearings and sending out another round of mailings to my neighbors. Other issues cropped up but various county officials were helpful in sorting out what was necessary and what wasn’t. I’d advise anyone interested in going commercial to really do their homework up front. Locations that may be fine for recreational

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“People sometimes ask me how I learned to make wine; that's a bit like asking how someone learns to cook. For most of us, it's learning by doing.”

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purposes come under a whole new level of scrutiny when you propose a commercial project. We have cleared all of those hurdles, though, and now we’re ready for business.

AZ V&W: What kind of wines are you making and how did you arrive at your decision?

Mark Mabry: The choice of wine types has been driven by what’s been successful over the years that we’ve been making wine as a hobby. We’re going to produce a dry Tempranillo and an off-dry rosé made from Tempranillo. Tempranillo, of course, lends itself to a dry red but can also make a delicious blush as well. With Grenache being very light, a blush wine or rosé seems to be a good choice. We’re also going to make a Zinfandel, but we’re still trying to decide what style to make. With the Zin we’ve made many wonderful Nouveau style vintages and entirely by accident we recently came upon a late harvest style. Now we need to evaluate all these options as well as what the consumer wants.

AZ V&W: How did you chose your winery name, RanchoMaria?

Mark Mabry: It’s named after my wife, Maria. She’s been a huge part of this undertaking. We did this together. My children Mark Jr. and Marissa also put in hundreds of hours, and many of my friends also pitched in at times.

AZ V&W: Where are you located?

Mark Mabry: We’re in eastern Pima County in the southern foothills of the Rincon Mountains. Our elevation is 4200 feet and the soil here is granite rich. It’s a great place to grow wine grapes.

AZ V&W: Now that you’ve gone commercial, where can we find your wines? Will you have a tasting room?

Mark Mabry: Due to the remote location of vineyard and winery, we don’t anticipate opening a tasting room. We may collaborate, though, with other Arizona winemakers and present our wines in their tasting rooms. We also plan on sharing samples of our wines at various wine events throughout the state. Anyone interested in following our progress can find us on Facebook under RanchoMaria Vineyards or they can visit our website at RanchoMariaVineyards.com.

Greg Gonnerman is an amateur grape grower and winemaker in Mesa, Arizona, and he’s also a founding member of AZ WineMakers

AZWineMakers.com

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Aspiring Winemaker

by Nathan Brugnone

Gabrielle Colette: Tattooed Gypsy Blossoming into Rooted Winemaker

he power is out at Page Springs Cellars, and the tasting room is brimming with 20-somethings and folks stooped-over, all chasing their next vino fix. A monsoon storm lavishes the surrounding vineyards with marble-sized drops of rain. Gabrielle and I

escape the chaos for a moment and chat about her comeuppance as a PSC wine slinger and her plans for the future.

The Willamette Valley, the San Francisco Bay area and Northern Arizona: In each of these places you find world-class grape growing areas, and, if you would stay long enough, you might catch sight of a tattooed flower arranger turned winemaker and viticulturist. Gabrielle Colette, a boomerang child, bounced between places like Bend, OR and Irvine, CA, only to return to Northern Arizona. At one point, she had moved 18 times in seven years. For now - and likely a while - she calls Jerome, AZ her home. And it’s no secret that Jerome and the surrounding Verde Valley are fast becoming serious wine destinations.

So, it only makes sense that Gabrielle would enter into the world of Arizona wine. She insists, however, that her love of wine began in high school. “I skipped over the whites and went straight for the reds,” she says, giggling. And from the looks of the Art Nouveau tattoos snaking around her arms, I don’t doubt it for a minute. Even with her badass tats staring me in the face, she speaks humbly, with gentleness.

“After the economic crash, my floral arranging business went down. I had been arranging flowers professionally since I was 16 years old. Now, I’m enrolled at Yavapai College in the Viticulture and Enology program, and I sling wine here at Page Springs Cellars.” Her dream, she continues, is to eventually have a combined vineyard and dog rescue, somewhere far from the culturally anemic, suburban tract housing developments found in places like Irvine, CA.

I asked Gabrielle what convinced her to study wine and she recalls with a smile, the Verde Valley Wine Symposium. One of the speakers, Eric Glomski, winemaker and founder of PSC, voiced a “Kumbaya” message that resounded with her. It was a sort of call to action, and it worked. She made it her mission to work for and study with Eric and to really dig into the technical side of growing grapes and making wine.

Gabrielle’s interests reflect that of many in the amateur and professional winemaking communities: communing with nature, hiking, and yes, drinking good wine! She confesses that even though her first and steady love is red wine, she loves a cool glass of Viognier with some spicy Thai food. When she is not serving up, drinking or studying wine, her gypsy spirit takes over, and she skips town. Among her places of retreat are the hiking trails of Flagstaff and the saguaro-lined paths of Bumble Bee.

To the budding winemakers and grape-growers out there, Gabrielle has some advice. First, volunteer at a winery during harvest to test the waters. Harvest is the most trying time of year at a vineyard and winery, during which workers often put in 18 or more hours a day, seven days a week - a far-cry from the idyllic, chateau-side wine sipping some believe winemaking to be. Gabrielle also says to educate yourself and read whatever you can get your hands on. She feels a background in flower arranging and horticulture has given her a leg up when it comes to vines.

Like many an aspiring winemaker, Gabrielle follows a calling that is rooted in spirit and resonates within the heart. Her passion rang through in the last email message she sent to me, “I can’t wait to harvest the grapes from the vines that I have pruned. Those are the grapes I look forward to making wine with!” Her favorite wine at the moment is Page Springs Cellars “Colibri Mourvedre.”

Nathan Brugnone serves as sommelier at Up the Creek Grill & Bar in Page Springs, AZ, studies Viticulture & Enology at Yavapai College, and assists all around at Javelina Leap Vineyard & Winery. His writing appears

weekly in AZ Weekly Magazine.. Visit him at UpTheCreek.com

T

Like many an aspiring winemaker, Gabrielle follows a calling that is rooted in spirit and resonates within the heart.

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Many Arizona wineries will be on hand with their delicious wines. Enjoy soothing entertainment, learn helpful wine tips and

try your “feet” at a grape stomp taking place at 2pm. Sampling at additional cost.Visit azstatefair.com/wine for updates.

Sample some of the finest wines produced right here in Arizona!

The Case For Screw CapsArticle By Kent Callaghan

lowly but surely, winemakers all over the world are switching to screw caps. There are several scientifically-based reasons for this. The Australian Wine Research Institute is in the

vanguard of the closure research that has lead to the increased use of screw caps in the wine industry. We used corks for over a decade at Callaghan Vineyards before reading the results of the AWRI’s work with wine closures. We had a failure rate of at least a bottle per case (1/12) when using cork. The reasons for the failures were varied: TCA (“corked” bottles), leakers and flat bottles that seemed to be prematurely oxidized. Bottle variation was common. We switched to screw caps for the 2004 vintage at Callaghan and are thrilled with the results.

Screw caps obviously eliminate the problem of corked bottles, assuming the wine itself has not been contaminated with TCA prior to bottling. Estimations of cork taint in bottled wines run anywhere from 2-10%. The cork industry has made a concerted effort to reduce and/or eliminate TCA in cork, but to my knowledge, screw caps and synthetic cork remain the only closures with 0% TCA incidence. Synthetic corks have some problems, however, which are discussed below.

Screw caps leak only at much higher internal pressures than cork closures. This is an interesting point in warm climates like Arizona’s. I think we’ve all accidentally exposed wines to high temperatures. These bottles usually leak, and the lost wine is replaced with air which prematurely oxidizes the wine. While it is never advisable to expose any wine to heat, screw caps eliminate one of the fundamental problems associated with such exposure.

Oxygen transmission through closures is another area where screw caps have proven to be superior to natural cork. Even when stored under optimal conditions, all wine closures allow some oxygen to enter the bottle. Screw caps (tin-lined in particular) allow a very small amount of oxygen transmission into the bottle. Moreover, that rate of transmission is extremely consistent from bottle to bottle. Bottle variation due to

closure/seal is virtually nonexistent with screw caps. It is a huge issue with cork sealed bottles. Those who drink well-aged wines have a saying “There are no great old wines, just great old bottles”. This can be explained directly by variation in cork permeability to oxygen from bottle to bottle.

Finally, the most contentious issue, and one that is the cork industry’s “last stand” - can red wines that need extended cellaring to reach their full potential (eg. first growth Bordeaux, vintage Port, Barolo, etc.) evolve under screw cap? This really is the last important issue in this whole debate over cork vs. screw cap. Our experience is that screw caps definitely allow structured, age-worthy reds to develop over time. It is clear that they do so more slowly than they might under the “average” cork, but there is no question that tannin does soften and that aromatic and flavor complexity do increase over time with screw capped reds. Interestingly, two of the most famous French wine scientists of the 20th century (Ribereau-Gayon and Peynaud) said the same thing. Bottle aging is (or should be) an anaerobic process. It is interesting to note that Chateau Margaux (one of the most famous first-growths in Bordeaux) has conducted blind tastings of its wines bottled under cork and screw cap. As a result of these tastings, both the white wine and second red wine of Chateau Margaux will now be bottled under screw cap. If the results of these tastings continue to demonstrate the superiority of screw caps, Chateaux

Margaux itself will also be bottled under screw cap. That is an incredible endorsement for screw caps.

As an aside, natural cork should be considered to be a completely different animal than synthetic cork. Synthetic cork has a vastly increased permeability to oxygen (much faster evolution/oxidation of the wine) and also absorbs flavor compounds from wines called “flavor scalping.” They are best used for wines crafted for early consumption.

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We switched to screw caps for the 2004 vintage at Callaghan Vineyards and are thrilled with the results.


Can I Make a Recommendation?

by Curt Dunham, Owner/Winemaker Lawrence Dunham Vineyards

How a Restaurant Wine List is Developed

ave you ever wondered how a wine gets selected for a wine list and recommended by a sommelier? About six months ago Lawrence Dunham Vineyards’ wines were selected for the Ritz Carlton Dove

Mountain wine lists. The food and beverage manager discovered our wines at a Willcox Wine Country Festival who enthusiastically pitched our wines to the resort.

As a new Arizona winemaker with my first wines made from all Arizona grapes, I thought it might be interesting to explore how a sommelier chooses wines for a restaurant wine list. I recently discussed the topic with Mike West, Ritz Carlton Dove Mountain Sommelier.

Q: What does your job entail at the Ritz Carlton?

A: I oversee a beverage program that encompasses seven outlets. I collaborate with the main players behind the bars in each area of the hotel, to come up with seasonal cocktail lists, provide placement for all wine and spirits throughout the hotel and supervise all beverage purchasing. Basically I am the “go to” booze guy on property.

Q: What do you look for when you add new wines to the Ritz Carlton’s wine list?

A: Many things come into play. The main outlet providing wine to the hotel is CORE Kitchen and Wine Bar. This is where you find me most often - on the floor selling wine from a list that pours 35 wines by the glass and offers more than 350 labels. To fill this list you have to take into consideration the type of cuisine being served to the guests, the type of clientele that frequents the establishment and, most of all, what people like to drink. I can’t stress enough that wine is first and foremost meant to be enjoyed. I am able to rattle off more pretentious facts about wine than most, but what I really want to know is what the customer likes to drink and what can I bring to the table that will blow them away. Granted I may have some gems not in print hiding in the back or some nerdy wine from Greece or Austria hidden amongst the usual suspects, but that’s what makes it fun.

Q: Do you have criteria you use?

A: I use five criteria to select a wine:

1. Does it taste good? 2. Does it taste like what it should taste like? (I don’t want Syrah

in my Pinot Noir)3. Will it serve a purpose on my list? 4. Will people buy it?5. Does it taste good?

Q: How many wines do you taste before you select a wine for the Ritz portfolio?

A: This varies drastically. I may have something in mind but could taste through 30 wines before finding the wine that fits. On the other hand I could come across a wine that is superb for what it should be and I won’t hesitate. There is no secret recipe to finding the goods. Sometimes wine will find you; you don’t have to find it.

Q: How much collaboration is there between you and the chef regarding food and wine pairings?

A: A considerable amount of behind the scenes work goes into hitting it out of the park with a pairing. Not to say you will never hit a homerun

if you always swing for the fence, but if you are looking for consistency you have to put in the effort. Every two weeks we augment our normal a la carte offerings with a prix fixe menu. I pair this menu with a printed wine pairing for each of the courses. The chef prepares the menu and I may try the food with 15 different wines. If nothing works the chef may tweak the dish slightly to accommodate a certain wine. Other times the union of food and wine may take off and sail straight over the fence in center field on the first swing.

Q: When pouring wines with food, what do you consider or suggest?

A: If anyone is in the mood for foie gras a nice Sauternes or Ice Wine may be in order. If arugula and truffles with crusty bread is on the menu perhaps one of those over the top California Chardonnays could fit the bill. Or if the best steak you have seen in years lands on your plate it may be time to open that bottle of collector Cabernet Sauvignon. What I will say is over time you develop a catalogue of flavors from which you conjure up this “magical anomaly” known as pairing. In a general sense here is what I have found. You want the food and wine to complement each other, to dance hand-in-hand if the pairing is to be successful. If the course is a salad with vinaigrette you need a wine with acidity to balance out the dish. If you have spice you need some sweetness to put out the fire. If marbled beef, game animal or fatty red meat is on the plate you need tannins to please your palate.

Q: You recently added Lawrence Dunham Vineyards’ wines to the wine list, why?

A: With the fast growth of the wine industry you will have to be discerning when choosing a wine from Arizona to put in front of someone who is looking back at you saying “wine in Arizona, what?” In my opinion this is extremely important for the wine industry in our state. I want people to come away with a sense that Arizona is producing quality wine that deserves to be recognized and I feel the wine from Lawrence Dunham Vineyards is doing just that. I can pour the wine in a glass table side and ask “what do you think” and then knock them over with a feather when I tell them the wine is from Arizona and is attainable on almost any budget.

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Arizona Grape Growers AnticipateA Good 2012 Season

Original Article By Arizona Wine Growers Association, Reprinted From PullingCorksAndForks.com

The Arizona wine industry has received a lot of attention in recent years as the number of vineyard acres expand, wine production increases, and the quality of Arizona wines are recognized. There are now over 60 bonded wineries in Arizona, up from nine in 2000. However, wine grape acres have not kept up with the demand sending Arizona wineries to purchase grapes from outside of the state. According to recent articles, the California wine grape supply is facing long-term shortages due to myriad of issues facing that industry, including water.

Peggy Fiandaca, President of the Arizona Wine Growers Association, said “The opportunities of the Arizona wine industry are great, and there is no reason that the wine industry cannot be the next Billion Dollar wine region like Washington and Oregon.” A recent study The Arizona Wine Tourism Industry, June 2011 funded by the Arizona Office of Tourism found that the wine visitor had an estimated $22.7 Million in direct expenditures resulting in a total economic impact of $37.6 Million, supporting 405 total jobs.

“We are pretty excited about this year’s growing season because it appears we have finally skirted the frost season. It’s been a few years since we have had a decent sized harvest; and, if the long-term forecasts out there come in even close to predictions – this should be the year,” says Eric Glomski, co-owner and director of winegrowing of Page Springs Cellars. Eric says that they have planted an additional 16 acres at the Page Springs estate and are managing the Colibri Vineyards in the Chiricahua Mountains in Southeastern Arizona. They are focusing on Rhone red and white varietals but have some Pinot Noir in a cool site and planted Vermentino, Teraldage, and Counoise.

In Arizona’s oldest wine region, the anticipation for a good growing season is also high. Kent Callaghan, winemaker of Callaghan Vineyards

in Sonoita, had their first vintage in 1991. Today, Callaghan’s estate winery is looking forward to a really good year in the vineyard. According to Kent, “We have planted new varieties that will produce small crops so we can get a feel for them here (Fiano, Vermentino, Petit Manseng, Malbec, Carmenere, and Touriga Nacional). We also planted about two acres of whites (Petit Manseng, Malvasia Bianca, and Roussanne).” Kent anticipates

harvesting a sizable crop of Graciano from their 3.25 acres planted. “It looks like a good, fun year so far,” he stated.

Southeastern Arizona is the third major wine grape growing region and one of the fastest growing in the amount of acres being planted. “After two spring frost years in a row, we had very minimal damage from the only frost event in mid-April,” according Curt Dunham, owner/winemaker of Lawrence Dunham Vineyards. “So far, we have a very encouraging amount of buds in the entire vineyard. Our Viognier, which is typically considered a light producer, is absolutely loaded with buds. If we get a good fruit set and normal weather, it should be a very good year in terms of volume.”

“The Arizona wine industry is excited about the start of the 2012 growing season. The increase in vineyard acreage and the fantastic wines being produced will support our efforts to put Arizona on the map as a quality winemaking and grape growing region,” said Peggy Fiandaca.

Arizona Wine Growers Association ArizonaWine.org

Pulling Forks & Corks Blog - Sandy Wasserman PullingCorksAndForks.com

Callaghan Vineyards

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Vagabonding LuLu

by Stacey Wittig, Travel Writer

Wine and the Ranching Lifestyle: Balm for the Soul

very nice family rented the Monet Cabin. They got

here and were so excited. They unloaded their vehicle, threw steaks on the outdoor grill and started making themselves at home. Then they saw the critter - a mouse - in the cabin. They packed everything up and drove away without a word. They even left their steaks cooking on the grill,” tells Linda Bonham, innkeeper of Juniper Well Ranch (JWR).

I am accustomed to critters. I took a broom to a spider as large as a teacup that scuttled across my room in Tulum, Mexico and felt empowered. A twelve-foot snake camped on the doorstep of my thatched bungalow in Peru. There is a June bug crawling across my keyboard as I type right now – no kidding! I am on the expansive, second-story deck of the Vineyard Terrace Suite at JWR watching remnants of sunset as I sip local wine. The ranch’s website warning “While we do our best to keep the country out of the cabins, they are rural and attractive to the occasional critter. If you are not comfortable with this possibility, this may not be the place for you” did not scare this Vagabonding Lulu away.

“A “After the burning steak episode, I wanted to make sure that people knew that this wasn’t the Ritz-Carlton,” explained my hostess. Well said. I love the Ritz-Carlton, but it’s not the experience I desire when visiting an authentic Arizona ranch. The JWR is a working ranch in Skull Valley just west of Prescott, AZ that offers a winery, fun wine tasting room, a full library, horseshoe pits and original artwork everywhere. The eclectic mix is further enhanced by the innkeepers’ hospitality. “I like to take guests’ children to the chicken

coup so they can get eggs for breakfast,” shared Linda whose husband, Dave loves to entertain while pouring wine in the tasting room. Earlier Dave led me through a tasting of JWR wines. “My dad bought this ranch in 1980. He was a writer of western books until TV killed the western book market and half of Americans, men specifically, quit reading and started watching westerns on television.” And so another story begins. For me, nothing is more relaxing that sipping wine and sharing personal sagas.

In the Vineyard Terrace Suite we have a bedroom, dressing room complete with romantic claw-foot bathtub, separate ginormous tiled shower,

elevated deck with a heavy, rustic dining table, candles and June bugs. From my perch, the quiet night is punctuated with crickets, the chit-chit-chit of cicadas and the quiet tap of moth wings against Mexican tin lanterns.

It’s weird but this whole authentic Arizona experience had me pining for Europe. The Brie that Linda had graciously left for me, the full-bodied white wine and the exchange of ideas around the long, wooden table reminded me of Old World adventures. Recently, an expat who lived in Italy for 25 years told me that people in northern Arizona remind him of friends he met in the piazza - warm, friendly, without pretense. I sensed similar parallels here: Original plein air paintings hung in our bedroom, unpretentious talk over wine, folks embracing the present moment of life. Balm for the soul. Perhaps that is why Europeans love our American West so.

The next day I was off to uncover more about the mysterious formula of the wine and ranch lifestyle combination. I took a 30-minute, relaxing drive from Skull Valley around the side of massive Granite Mountain, through the skirts of historic Prescott and then back into ranching country at Chino Valley. I arrived at my destination, Granite Creek Vineyards

Continued on page 26

Step into the Monet Cabin at Juniper Well Ranch and step back in time.

Gluten-free cowboy breakfast at Juniper Well Ranch

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LuLu . . . cont’d

where time again seemed to stand still.

Lush green elm trees on a 100-year old ranch, that served as dairy farm and Chino Valley’s only gas station, shade the tasting room, music tent, dance floor and food area. The rusty red gas pump and rustic barn were part of the charm of the place. Tasting Room Manager Jenna Weston led me through cheery tastings as wine lovers came in and out, tasting, sharing the local Saturday news, buying bottles and finding comfortable spots from which to

listen to the free music. I decided on a glass of the 2006 Special Reserve Cab, and perused the food menu for something to pair with my wine selection. Block Six Catering was onsite to provide light fare every weekend. I chose the Artisan Cheese Plate complete with grapes, olives, peach chutney and fresh almonds and find a table where I enjoyed the acoustic guitar and vocals of Kenny James.

Planted originally with organic Concord grapes in 1974, the vineyards have been certified organic ever since. The granite soil now produces wine grapes that are made into Certified Organic Wines with no sulfites added.

Later that evening I met up with my husband Dan at the Raven Café where Prescott loves to hang out. One of the reasons that people congregate here is that they don’t get the bum’s rush once they’ve finished dining. With a team service concept – you order from the bar, take a seat, then healthful food and drink are presented by a team member – servers are not looking to “turn over” your table. “Our customers can sit at a table all day long if they like,” touts Bar Manager Coleen Fitzpatrick. The encyclopedic wine and beer lists are more reasons to keep clients in their seats.

However, I recommend getting up to tour the grand wine cellar. You’re free to ogle at amazing high-end wines from around the world. See something you like? Maybe the ’97 Valiente Cab? The Raven has a “To-Go” liquor license. The vast wine collection is

part of what earned the restaurant the Wine Spectator Award of Excellence for 2012.

Surrounded by the buzz of happy Prescottonians, I enjoyed the Chipotle Chicken Wrap of locally sourced and organic chicken, apples, black beans and cranberries. Dan raved about the bun (Jonathan Robins Bakery of Scottsdale) on his Root Beer BBQ Pork Sandwich. “We take gluten-free, organic and vegan very seriously here,” says Fitzpatrick. “You are safe here, and we mean it. We use different palm oil fryers - even separate tongs - for meats and vegetables and gluten-free items.” Oil is reused for biodiesel, no chemicals are used for cleaning – iodine water replaces bleach – and plastics, cardboard and glass are recycled. “We are a green café: Reduce, reuse and recycle,” the manager reiterates. The Raven’s rooftop patio bar is a favorite spot to watch the sun set over Thumb Butte.

Back at the ranch the next day, Jeff Herbert of Superstition Meadery demonstrated how he makes mead out of Arizona honey, water and yeast. He shares winery space with Juniper Well Ranch to ferment mead – some in oak barrels. Superstition meads are always available in the tasting room and ranch guests are welcome to help with processing mead whenever Herbert is onsite. “I’ve seen cabin guests helping, some stirring with the big paddle, some just drinking,” smiles Herbert whose Orange Meade is most favored by Juniper Well Ranch tasters.

After a weekend sipping mead and wine at the Juniper Well Ranch, I just didn’t want to go home. “You don’t have to,” Dan said. “The ranch is for sale.” So that is my recommendation to you, try out for yourself the mysterious, relaxing formula of the wine and ranch balm. If you like it, buy it. You won’t have to go home. The Juniper Well Ranch is for sale.

Granite Creek Vineyards - Chino Valley(928) 636-2003

GraniteCreekVineyards.com

Juniper Well Ranch - Skull Valley(928) 442-3415

JuniperWellRanch.com

Raven Cafe - Prescott(928) 717-0009RavenCafe.com

Superstition MeaderySuperstitionMeadery.com

Noshing at Granite Creek to the sounds of Kenny James

Stacey “Vagabonding Lulu” Wittig is a travel writer who loves the outdoors whether in Arizona or southern France. She tasted a bit of the “ranch life” herself when as a child she rode her pony “Thunder” through the family’s hobby farm in Minnesota. Read more at

VagabondingLuLu.com.

Jenna Weston leads Randall and Shoko Lowe from Chandler through Granite Creek wine tasting.

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Juniper Well Ranch Vineyards

Juniper Well Ranch and Vineyards is located at the base of Granite

Mountain in Skull Valley, just minutes from Prescott. Their delicious handmade wines will delight you as you enjoy a glass on their Fiesta Patio or a bottle in a charming and private log cabin in front of a cozy fire. Their high altitude vineyards boast Tempranillo, Petite Sirah, Cabernet Sauvignon and Sauvignon Blanc. JuniperWellRanch.com

Alcantara VineyardsAlcantara Vineyards is a dream venture created by owner Barbara Predmore. Barbara and her husband Bob started the vineyard to provide their family and partners the opportunity to work and develop a vineyard community and winery, to make 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 Martin-Weyrich Vineyards in Central California. Alcantara Vineyard is perched on 87 acres of sloping terrain off the Verde River and Oak Creek. The Tuscan Farmhouse serves as the tasting room, where they host the many friends and guests that visit from around the globe. Check out their “green” winery building when you visit! Explore their website at AlcantaraVineyard.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 11am to 5pm. For more information visit their website at JavelinaLeapWinery.com.

Pleasant Valley Winery"We make good tasting wines for nice people who like to enjoy wine. Since 2000, we have been making wine in Pleasant Valley (Young, Arizona). Known for its beautiful vistas, cold mountain climate, rarefied air, and pure crystal waters, Young is also the home of the historic Graham-Tewksbury feud of 1886; the Pleasant Valley Range War was the bloodiest in American

history. Please come to Young for an enjoyable day or week. Call us before you leave and we will happily open up the Little Log Cabin Wine Shop for tasting and sales. Try our award-winning Honey Mead wine. We're looking forward to seeing you there."

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 and in the lower portion they produce Zinfandel and Chardonnay. There is great sun exposure and currently they have approximately 4000 plants on just over 10 acres. They produce full-bodied flavorful reds and lean whites in small batches, giving individual attention to each barrel. Visit OakCreekVineyards.net to learn more!

Caduceus CellarsMaynard James Keenan created this label for his northern Arizona vineyards, Merkin Vineyards. One day while sipping some fine wine on his patio in the hills of Jerome, Arizona, he realized that the climate in the area was similar to the climates where some of his favorite wines were produced. Why not grow a vineyard here? When asked about the type of wine he intended to grow, he answered, “My art and music has been described as ‘thick, dense, rich, complex, engaging, emotional and spiritual,’ by those who are fans. And an ‘acquired taste’ for those kind others who are not.” He felt that Arizona aligned with this description and that they were a match made in heaven. “Surely these qualities will be reflected in the wine that Arizona will present to us.” (Oh, did we forget to mention he is the lead singer for Tool?) His wines can be purchased at select retail outlets as well as their tasting room in Jerome. Also available online at Caduceus.org.


Granite Creek VineyardsFrom 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.

Sycamore CanyonWinery

Sycamore Canyon Winery is located on the banks of Oak Creek just south of Sedona. Their mission statement is to create the finest quality wines available anywhere in the world. The location of the vineyard was chosen because of the perfect microclimate

for growing grapes: Plenty of sunshine, clean water and a cold breeze that comes down from the Mogollon Rim which cools the grapes off every evening. All of their custom wines can be sampled at the Art of Wine located in Sedona at the Hyatt Piñon Pointe Shopping Center. They are open seven days a week. BestArizonaWines.com

Bitter Creek WineryJerome’s newest wine venture. An avant-garde ambiance of artwork in a first-class gallery showing some of the area’s finest artists, is the place to be for a wine tasting. Their vintner invites you to experience all of his Nouveau varieties while watching the panoramic view across the Verde Valley with Sedona Red Rocks in the distance. Encounter a grand selection of unique, special press and hard to locate varietals. Their vineyard has 52 different varieties from cuttings taken from exceptional vineyards in Europe and the U.S. They aim to please even the pickiest palate. Once you’re here, you won’t want to leave! Open daily from 11am-6pm. For more information please visit BitterCreekWinery.com or just stop by!

Freitas VineyardFreitas Vineyard is hidden away on the outskirts of Cottonwood, AZ. It’s a small vineyard, the dream of Ray Freitas. She planted the 3½ acre vineyard, located near the Verde River, in 2000 and has been tending her vines since. Her mission is to produce fruit forward wines, well balanced in flavor,

color and aroma in order to stimulate and enhance your wine tasting experience. Ray calls her Malvasia “Sunlight in a bottle.” Freitas Vineyard produces only estate grown wines, utilizing the European tradition. You can taste Ray’s wines at Pillsbury Wine Co. in Old Town Cottonwood. For more information visit FreitasVineyard.com.

Page Springs CellarsAt Page Springs Cellars the goal is to create delicious wines that express the unique character of the landscape. They trust that their wines and winemaking convey their philosophies concerning family, education and living life to the fullest. Owner and Winemaker Eric Glomski feels strongly that growing grapes, making wine and raising a glass is a cultural ritual that fosters friendship, brings together families and unites communities. “Good wine is not strictly the esoteric fare of nobility. Wine is for the people.” Not only does Eric have a vineyard in Northern Arizona, he owns two additional vineyards in Willcox, AZ, including Arizona Stronghold, a second venture with Maynard James Keenan. Eric’s vision is at the forefront of bringing Arizona wines onto the national stage! Learn more about their wines and events at PageSpringsCellars.com.

Cellar Dwellers Wine Co. was started by two childhood friends, Chris Babin and John Scarbrough. With enthusiastic fervor, a love of winemaking and Arizona, Chris and John have set out to create great Arizona wines that are hip,

fun and accessible to all wine lovers. The first label released was their Tarantula Hawk, a 2008 Zin.

You can find their current releases for sale at locations around Northern Arizona and select locations in the valley. The 2010 Cicada, a Sangiovese Cabernet blend, has been released. You can taste their wines at the Burning Tree Cellars tasting room in Old Town Cottonwood. Find our more at CDWineCo.com. Also check them out on Facebook.

Cellar Dwellers


Pillsbury Wine CompanySam 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% 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.

The bare land is now a showpiece 100% Sonoita soil vineyard, their wines have won stellar reviews and are in some of the best restaurants and resorts in the state, and the next architectural stage is underway. Pillsbury Wine Company NORTH is open in Old Town Cottonwood, a place where you can taste Sam’s wines, view stunning art and visit with other Arizona wine lovers. Learn more at PillsburyWine.com.

Burning Tree CellarsBurning 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 each other, our families, and our friends."

These handcrafted wines are available at their tasting room in Old Town Cottonwood. Check them out online at BurningTreeCellars.com.

Arizona Stronghold VineyardsEric 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 cared. 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.

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

Jerome WineryJerome Winery was built on the side of Cleopatra Hill between Prescott and Sedona in the historic town of Jerome, featuring over 30 uniquely handcrafted, individually distinct wines. The vintner’s philosophy is to create wines that are enjoyable for the novice and the connoisseur alike. The owner learned the art of wine-making by training as an apprentice under master winemakers throughout the United States and Europe. Wine varieties include Pinot Grigio, Mourvedre, White Zinfandel, Syrah, Muscat, Zinfandel, Sparking Wine, Cabernet Franc, Cabernet Sauvignon, 15-yr-old Port and others that are soon to be added! In addition to the Jerome Winery, they have 100 acres of vines planted in southeastern Arizona, the Dragoon Mountain Vineyards. Please visit their website at JeromeWinery.com.


15


1 Granite Creek Vineyards2515 Road 1 East - Chino Valley(928) 636-2003granitecreekvineyards.comFri–Sun: 1-5

2 Jerome Winery403 Clark Street - Jerome(928) 639-9067jeromewinery.comMon-Thurs: 12-5Fri-Sun: 11–5

3 Dionysian Cellars403 Clark Street, Suite A3 - Jerome(928) 634-5451dionysiancellars.comSun-Thurs: 11-7Fri-Sat: 11-9

4 Caduceus Cellars158 Main Street - Jerome(928) 639-WINEcaduceus.orgSun-Thurs: 11–6Fri-Sat: 11–8

5 Bitter Creek Winery240 Hull Street - Jerome(928) 634-7033bittercreekwinery.comDaily: 11-6

6 Burning Tree Cellars1040 N Main Street - Cottonwood(928) 649-TREE (8733)burningtreecellars.comSun-Thurs: 12-6Fri-Sat: 12-9

7 Wine Cellarfeaturing Dionysian Cellars1029 N Main Street - Cottonwood(928) 649-0444oldtownwinecellar.comSun-Thurs: 12-7Fri-Sat: 12-9

8 Arizona Stronghold1023 N Main Street - Cottonwood(928) 639-2789azstronghold.comSun-Thurs: 12-7Fri-Sat: 12-9

9 Pillsbury Wine Company North1012 N Main Street - Cottonwood (928) 639-0646pillsburywine.comSun, Mon, Wed, Thurs: 11-6Tues: 1-6Fri-Sat: 11-8

10 Alcantara Vineyard & Winery7500 Alcantara Way - Verde Valley(928) 649-8463alcantaravineyard.comDaily: 11-5

11 Page Springs Cellars1500 Page Springs Road - Cornville(928) 639-3004pagespringscellars.comSun-Thurs: 11-6Fri-Sat: 11-9

12 Oak Creek Vineyards1555 Page Springs Road - Cornville(928) 649-0290oakcreekvineyards.netDaily: 10-6

13 Javelina Leap Vineyard1565 Page Springs Road - Cornville(928) 649-2681javelinaleapwinery.comDaily: 11-5

14 Art of Wine/Sycamore Canyon101 N Hwy 89A #B-9 - Sedona(877) 903-WINEartowine.comMon-Sat: 10-8Sun: 11-7

15 Juniper Well Ranch10080 W Tough Country Trail - Skull Valley(928) 442-3415juniperwellranch.com Sat-Sun: 12-6


What 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 ArizonaVinesAndWines.com... click on "Wine Country - Things to Do."

Where 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.

• Abbie'sKitchen (928)634-3300 AmericanBistro-Cottonwood AbbiesKitchen.com• TheAsylum (928)639-3197 Americanwithaview-Jerome AsylumRestaurant.com• Grapes (928)639-8477 AmericanBistro-Jerome GrapesJerome.com• HauntedHamburger (928)634-0554 Burgers-Jerome TheHauntedHamburger.com• L’AubergedeSedona (928)282-1661 Mediterranean-Sedona LAuberge.com• Nic'sSeafood&Steaks (928)634-9626 Italian-Cottonwood NicsAZ.com• OpenRangeGrill&Tavern (928)282-0002 CasualFare-Sedona OpenRangeSedona.com• RavenCafe (928)717-0009 Local.Fresh.Bistro-Prescott RavenCafe.com• Storyteller'satCliffCastle (928)567-7900 American-CampVerde CliffCastleCasinoHotel.com• TaosCantina (928)282-2405 Mexican-Sedona TaosCantina.com• TheTavernGrille (928)634-6669 CasualFare-Cottonwood TheTavernGrille.com• CremaCafe (928)649-5785 CasualBistro-Cottonwood CremaCafe89A.com

Barking Frog Grille (928) 204-2000 Che Ah Chi at Enchantment (928) 282-2900Belgian Jenny’s (928) 639-3141 Cowboy Club (928) 282-4200 Cucina Rustica (928) 284-3010 Dahl & DiLuca Ristorante (928) 282-5219 Elote Cafe (928) 203-0105 Grill at Shadowrock (928) 284-4040Harry's Hideaway (928) 639-2222 Heartline Cafe (928) 282-0785Ken's Creekside (928) 282-1705 Mai Thai on Main (928) 649-2999Manzanita Inn (928) 634-8851 Mesa Grill (928) 282-2400 Mii Amo Cafe at Enchantment (888) 749-2137 Nate's Cowboy Cafe (928) 639-3838 Old Town Red Rooster Café (928) 649-8100 Picazzo's (928) 282-4140René at Tlaquepaque (928) 282-9225 Reds at Sedona Rouge (928) 203-4111 Relic's (928) 282-5670 Sound Bites Grill (928) 282-2713Up the Creek Grill (928) 634-9954 The Vineyard Bistro (928) 634-2440

Need a ride to wine country? From Phoenix or in Sedona/Verde Valley? Call AZ Wine Tours Travel in Style and Comfort in their Luxurious Limo (480) 528-2834 | AZWineTours.com

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

• Sedona Adventure Tours “Water to Wine Tour” & Assorted Wine Tours (928) 204-6440 | SedonaAdventureTours.com

• Made In Arizona Taste Arizona wines, shop Arizona made products. Located in Uptown Sedona. (928) 282-0707

• Verde Valley Olive Oil Traders They're in Jerome and Flagstaff, too! (928) 634-9900 | VVOliveOil.com

• Dancing Hands MassageMassage in the vineyard at Page Springs Cellars (928) 300-3708 | DancingHandsMassage.net

• The Horn SaloonNice selection of craft brews & fine wine in Camp Verde. Check out their wines on tap! (928) 567-7229 | TheHornSaloon.com

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

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

• Live Music at the Tasting Rooms Every weekend live music - check out their schedules online... Pillsbury Wine. AZ Stronghold. Page Springs Cellars.


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.

Adobe Grand Villas AdobeGrandVillas.com

Adobe Hacienda B&B Inn Adobe-Hacienda.com

Adobe Village Graham Inn AdobeVillageGrahamInn.com

Alma de Sedona AlmaDeSedona.com

The Annabel Inn TheAnnabelInn.com

Baby Quail Inn BabyQuailInn.com

Canyon Villa Inn of Sedona CanyonVilla.com

Casa Sedona B&B Inn CasaSedona.com

Cozy Cactus B&B CozyCactus.com

Desert Rose B&B DesertRoseBandB.com

Enchantment Resort EnchantmentResort.com

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

Cliff Castle Casino Hotel (800) 524-6343 Camp Verde CliffCastleCasino.net

Hilton Sedona Resort & Spa (928) 284-4040 Village of Oak Creek HiltonSedona.com

L’Auberge de Sedona (928) 282-1661 Uptown Sedona LAuberge.com

Los Abrigados (928) 282-1777 Sedona DiamondResorts.com

Jerome Grand Hotel (888) 817-6788 Jerome JeromeGrandHotel.com

Juniper Well Ranch (928) 442-3415 Prescott/Skull Valley JuniperWellRanch.com

The Orchards Inn of Sedona (928) 282-2405 Uptown Sedona OrchardsInn.com

Lo Lo Mai Springs (928) 634-4700 Page Springs LoLoMai.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

Flying Eagle Country B&B FlyingEagleCountry.com

Garland’s Oak Creek Lodge GarlandsLodge.com

Hyatt Piñon Pointe Resort HyattPinonPointe.Hyatt.com

The Inn on Oak Creek InnOnOakCreek.com

Junipine Resort Junipine.com

Kokopelli Suites KokopelliSuites.com

Las Posadas of Sedona LasPosadasOfSedona.com

Mii Amo Spa at Enchantment MiiAmo.com

Red Agave Resort RedAgaveResort.com

Sedona Rouge Hotel & Spa SedonaRouge.com

Whispering Pines WhisperingPinesBB-AZ.com

Lo Lo Mai Springs

ARIZONAVINESANDWINES.COM38 ARIZONA VINES & WINES - FALL 2012

Callaghan VineyardsLocated in the rolling oak-dotted hills of southeastern Arizona, at an elevation of 4800 feet, Callaghan Vineyards produces rich, complex red and white wines from its 25-acre vineyard. Mediterranean and Spanish varietals - Petit Verdot, Petite Sirah, Tempranillo, Mourvedre and Grenache - are the basic building blocks for their red blends, while Viognier and Riesling are blended for the

estate wine. They soon will also include Marsanne, Roussane and Malvasia Bianca. From their first vintage in 1991, their wines have received many accolades from the most respected wine writers/publications in the world. Please visit them at CallaghanVineyards.com.

Dos Cabezas WineWorks has been producing wines in Arizona since 1995. Their award-winning wines have even been served at the White

House. The winery was originally located on 80 acres near Willcox, Arizona. Just after the harvest of 2006, winemaker Todd Bostock purchased the winery with the help of his wife Kelly and his parents Frank and Paula. The winery was moved to Sonoita, close to the vineyard the family planted in

Elgin in 2003 - Pronghorn Vineyards. They have since opened a tasting room at the winery and look forward to seeing you there soon! Visit them at DosCabezasWinery.com.

Rancho Rossa VineyardsRancho Rossa Vineyards is one of the largest family-owned wineries in the Sonoita area. They specialize in Ultra-Premium varietal bottlings from their 22 acres of estate plantings, using only 100% estate-grown fruit in their wines, the only winery in the area to do so. Their first vines were planted in 2002 and their second vineyard was planted in 2003. Rancho Rossa 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 VineyardsIn 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 6000 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. 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.

Dos Cabezas WineWorks

Lightning Ridge CellarsAfter their first trip to Tuscany, Ron & Ann Roncone decided the wine they’d make would be based on their Italian heritage. Lightning Ridge Cellars, a small family winery, was established in 2005. It represents years

of personal endeavor from the ground up. The old world style of wines they make are simply the wines they enjoy most. Their estate wines are proudly made from classic Italian varietals: Sangiovese, Nebbiolo, Montepulciano, Primitivo, Malvasia and Muscat Canelli.

Located at 5100 ft. elevation, their vineyards enjoy long warm summers and cool nights to provide the perfect combination for rich, full-bodied wines. They welcome you to their Tuscan-themed winery and tasting room. LightningRidgeCellars.com


Hops & VinesArizona Hops and Vines, Sonoita's newest winery, is conveniently located right on Highway 82, just a mile east of the intersection of Highways 82 and 83. 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. Charron Vineyards

Charron Vineyards is a small family owned winery producing hand crafted Arizona wines, located just 30 minutes from downtown Tucson. Charron Vineyards is Tucson’s closest winery, en-route to both the Sonoita and Willcox wine trails.

Established in 1995 Charron Vineyards produces six distinctive wines including their award-winning White Merlot. The vineyard currently grows Merlot, Sauvignon Blanc and Tempranillo with a new vineyard being planned.

Visitors can enjoy spectacular mountain views from the tasting room deck set amid mature vineyards.

The tasting room is open Friday, Saturday and Sunday 10am to 6pm. Please visit the website for more information. CharronVineyards.com

Sonoita VineyardsDr. Gordon Dutt, owner and founder of Sonoita Vineyards, is a retired soil scientist from the University of Arizona. As part of a research project back in 1973, he established an experimental vineyard on the red, acidic clay of the Babacomari Ranch in Southern Arizona. The success of that vineyard and the quality of the wines from those grapes led to the planting of a commercial vineyard in 1979, the first in the Sonoita-Elgin area. Sonoita Vineyards’ winery opened in 1983 with a first-vintage production of 300 gallons. Today Winemaker Fran Lightly is producing nearly 4000 cases (9500 gallons) per year from 10 different grape varieties including Colombard, Sauvignon Blanc, Pinot Noir, Syrah, Merlot and Cabernet Sauvignon. Over 90% of this production is sold through a beautiful and spacious tasting room, gift shop and special events facility with picturesque views of hillside vineyards, rolling grasslands and scenic mountain ranges. This facility is open daily (except major holidays) from 10am to 4pm. Visit SonoitaVineyards.com for more info.

Canelo Hills Vineyard & WineryCanelo Hills Vineyard and Winery is a family owned and operated winery established in 2003 by Tim and Joan Mueller. They specialize in small production wines made from 100% Arizona grapes, and their wine reflects

the influence of the Sonoita Appellation's high desert. Offerings range from crisp, dry whites to full-bodied, spicy reds made from varieties like Syrah and Tempranillo. Visitors to the winery receive personal

attention in the "warehouse chic" atmosphere of their tasting room. Learn more about them on their website at CaneloHillsWinery.com. Be sure to check out their blog.

Canelo Hills Vineyard

Photo by MichellJonasPhotography.com42 ARIZONA VINES & WINES - FALL 2012

1 Charron Vineyards18585 South Sonoita Hwy(520) 762-8585charronvineyards.comFri–Sun: 10-6

2 Dos Cabezas WineWorks3248 Hwy 82(520) 455-5141doscabezaswinery.comThurs–Sun: 10:30-4:30

3 Hops & Vines3450 Hwy 82(520) 955-4249azhopsandvines.comFri-Sun: 10-6

4 Wilhelm Family Vineyards21 Mountain Ranch Drive(520) 455-9291wilhelmfamilyvineyards.comMon-Thurs: By Appt.Fri–Sun: 11-5

5 Rancho Rossa Vineyards32 Cattle Ranch Lane(520) 455-0700ranchorossa.comFri–Sun: 10:30-3:30

6 Callaghan Vineyards336 Elgin Road(520) 455-5322callaghanvineyards.comFri–Sun: 11-3

7 Canelo Hills Winery342 Elgin Road(520) 455-5499canelohillswinery.comFri-Sun: 11-4

8 Kief-Joshua Vineyard370 Elgin Road(520) 455-5582kie�oshuavineyards.comDaily: 11-5

9 Sonoita Vineyards290 Elgin Canelo Road(520) 455-5893sonoitavineyards.comDaily: 10-4

10 Lightning Ridge Cellars2368 Hwy 83(520) 455-5383lightningridgecellars.comFri-Sun: 11-4

8

To Tucson

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3248 HWY 82Sonoita, Arizona 85637

520.455.5141

Open for tastingThursday - Sunday

10:30 - 4:30

DosCabezasWineWorks.com

Where 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

LaHaciendadeSonoita. . . . . . . . . . . . . . . . . . . . . . . . (520)455-5308HaciendaSonoita.com

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

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

Casita Dole Che . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5687 CasitaDoleChe.com

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

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

WhispersRanch.comXanadu Ranch Getaway Guest Ranch / Hybrid B&B . . . (520) 455-0050

XanaduRanchGetaway.com

Patagonia

RoadrunnerRetreat . . . . . . . . . . . . . . . . . . . . . . . . . . . (360)455-0220RoadrunnerRetreat.zoomshare.com

SpiritTreeInnBed&Breakfast. . . . . . . . . . . . . . . . . (866)394-0121SpiritTreeInn.com

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

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

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

DosPalmasAZ.comThe Duquesne House Bed & Breakfast . . . . . . . . . . . . (520) 394-2732

TheDuquesneHouse.comThe Enchanted Garden . . . . . . . . . . . . . . . . . . . . . . . . (520) 604-0070

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

RedMtnCottage.comStudio Gallery & Lodging . . . . . . . . . . . . . . . . . . . . . . (520) 394-2978

Santa Cruz County

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

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

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

What 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...

SquareTopAlpacas-(520)455-4600 Meet an alpaca!

SquareTopRanch.com

SonoitaLimo-(520)954-5314Have someone else do the driving!

SonoitaLimo.com

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

Where to eat... You’ll find everything from pizza-to-go to fine dining. Here are a few choice. Keep in

mind that only a few of the wineries serve food - so plan ahead, bring some sandwiches and have a picnic!

• TheSteakoutRestaurant&Saloon. . . (520)455-5205

• Cose Buone . . . . . . . . . . . . . . . . . . . . . . (520) 394-0010• Gathering Grounds . . . . . . . . . . . . . . . . (520) 394-2097• Home Plate . . . . . . . . . . . . . . . . . . . . . . (520) 394-2344• Ranch House Restaurant. . . . . . . . . . . . (520) 455-5371• Santa Rita's Table . . . . . . . . . . . . . . . . . (520) 455-9271• The Café . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5044• Velvet Elvis Pizza . . . . . . . . . . . . . . . . . (520) 394-2102• Viaggio Italiano. . . . . . . . . . . . . . . . . . . (520) 455-5282• Wagon Wheel Restaurant & Saloon . . . (520) 394-2433


Un-Wine-Ding in SonoitaBy Josh & Rhonni Moffitt

ot our first trip, and definitely not our last, we visited Sonoita Wine Country in July, just as the monsoon storms were beginning to hit Arizona. We gathered three couples together

to enjoy the best of Sonoita for a fun weekend of conversation, laughter and, of course, wine!

Our friends and fellow Arizona wine enthusiasts, Todd Cassatt and Valerie Paxton, along with aspiring winegrowers, Todd Myers and Michelle Minta, joined us for our adventure. We all met through our love of Arizona wine so it seemed an appropriate group to travel through wine country together.

We left Phoenix early Friday afternoon because we wanted to visit Charron Vineyards in Vail on the way to Sonoita. Just off Hwy 83, it’s only a half mile down a dirt road to the winery, and it’s definitely worth it. The storm clouds were gathering just as we arrived. Milton and Susan Craig have done a really nice job improving the property and the vineyard since they purchased it almost three years ago. They’ve added a beautiful wood wrap-around deck overlooking the vines and the valley below. It was the perfect viewpoint to watch

the flashes of lightning and the rain pouring down over the horizon. Charron Vineyards was originally known for their singular wine, a sweet White Merlot, but they have since added quite a few new wines to the lineup. We sipped through the tasting menu and decided we should probably get down the road before the storm really hit.

When we arrived in Sonoita we headed straight for La Hacienda de Sonoita Bed & Breakfast. Owned by Tom and Cheryl Rogos, it is one of Sonoita’s most popular lodging choices, and one of

our personal favorites. Breakfasts at La Hacienda are the best around and the property is beautiful! They have four rooms, three with queen size beds and a fourth with two twin beds. There’s a main house with a large common area that includes a dining room table, game table, a comfy overstuffed leather couch and views of nearby vineyards. On this visit, Tom and Cheryl were on a much needed vacation, but Sandy was there to greet us along with the friendly “guard” dogs. With wet noses and a wag of the tail, it was the greeting we were looking for.

Once we settled in, we realized we were starving! We headed over to Sonoita’s newest restaurant, Santa Rita’s Table. Owners Art and Linda Donatelli ran a successful restaurant in the area years ago, and now they’ve returned to do it again. While they are applying for their liquor license it’s BYOB, so bring your favorite Arizona wine from the area. Todd and Val brought a Dos Cabezas Pink and we contributed a 2010 Pillsbury Roan Red. Once they receive their license, they plan to stock the best of the local wineries alongside notable favorites. The menu changes daily featuring fresh seafood, prime beef and house favorites like wild boar or elk. We enjoyed the Roast Choice of Prime Rib of Beef, perfectly prepared to a medium rare and served with straight horseradish (very hot, just to Josh’s liking), as well as the Sea Bass Vera Cruz. They also offer packaged lunches so plan ahead for your wine tasting day trips and pick up a picnic to-go.

After our tummies were sufficiently filled, we were ready for some fun. We headed over to Callaghan Vineyards for a special, impromptu blind tasting. Always a gracious host, Kent shared several wines from his cellar. As we playfully discussed the nuances of the wines, it was nice to get to know Kent a little better. Although he has an experienced palate, I really appreciate his patience with those of us that are learning, and that he finds our perspective interesting, whether our palate is trained or not. It was an educational and fun evening, for sure. You can

enjoy a similar experience by attending one of Callaghan Vineyards’ events throughout the year.

Back at the Hacienda, we stayed up late playing games, laughing and drinking yet more wine! Needless to say, we all slept like babies in

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Charron Vineyards Patio

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Un-Wine-Ding . . . cont’d

our comfy beds. Saturday we had a chance to sleep in and enjoy a lazy morning. We devoured a wonderful sausage, egg and cheese casserole, freshly prepared by Sandy. A successful new recipe for her, we all grabbed seconds.

Knowing that we were going to visit many wineries, we decided to play it safe and hired Sonoita Limo to be our designated driver. It was a fun bonus that we were able to travel in style and luxury. Dirk, our friendly and professional driver, helped us load up the car at around noon and we were on our way.

First stop, Sonoita Vineyards. We received a special tasting tour through their wines from winemaker Fran Lightly. Perched on a hilltop, overlooking the vines, you can enjoy a picnic lunch on the green grass, or in our case due to the monsoons, we enjoyed our packed cheeses and charcuterie on a picnic table safely tucked under the covered patio. For a champagne toast in the limo, we picked up a bottle of their award-winning Sonoita Peach Sparkles, to toast our trip through wine country.

Next up, Canelo Hills Winery. They had released some fun summer whites about a month before and we picked up a few more for our cellar. If they have it, I always get their estate Tempranillo, too. It’s a reserve wine so not available for tasting, but it’s really good. You’ll just have to take my word for it!

Then back to Callaghan Vineyards. This time with a packed house (it’s a packed house every time), Kent and Allie poured us through the tasting menu. A new white on the list, Goldie’s (named after the vineyard dog), was very nice and refreshing. We purchased some crowd favorites, such as Buena Suerte and Padres.

Dos Cabezas, here we come! We were delighted to see our friend Patty Coughlin at the tasting bar, manning the helm while owners Todd and Kelly Bostock were visiting Oregon wine country. Always fun, Patti shared nuances about the latest Dos Cabezas releases and fun stories in general. Dirk brought out some cheese and crackers complimentary

from Sonoita Limo. At this point, we were in need of some extra sustenance. Good call, Dirk. As we were finishing the menu, a bus with about twenty people stopped by. Our timing couldn’t be better. Bye Patty, we’re off to Hops & Vines.

Last winery stop for the day, Hops and Vines. Owned by sisters Megan Haller and Shannon Zouzoulas, and friend Summer Cantu, these ladies know how to have a great time. Yes, the wine is taken seriously but the atmosphere is all about fun! Megan, the winemaker, has apprenticed with the best… from Sonoita Vineyards, to Lightning Ridge and Callaghan Vineyards. Their wines have playful names like “The Fluffer” and “Imbibe” and you won’t find stale crackers here… oh no, how about Cheetos or barbecue chips? We were happy to be joined by Patty who closed up at Dos Cabezas and Kent from Callaghan Vineyards. Hops and Vines is open until 6pm so it’s the perfect wrap up to your day. For added entertainment, there was joke telling and tarantula petting. Hops and Vines has fun events throughout the year, so check their calendar (or ours) for upcoming events to enjoy on your wine tasting tour to Sonoita.

Now it was time for some grub. One of our favorite Arizona steak places is The Steakout. We enjoyed our service by Toni as well as the live music from the stage. Josh’s favorite is the prime rib and I enjoy the filet. Known for their in-house cut steaks cooked on

a mesquite grill, the preparation is always flavorful. We enjoyed more local wine from their menu and decided we’d better call it a day.

We got a slow start on Sunday morning and really enjoyed our coffee. Sandy offered up scrambled eggs, bacon and fresh baked blueberry muffins. We slowly packed up our things and prepared for our final round of wine tasting. We enjoyed our stay at La Hacienda and highly recommend it for your next Sonoita wine tasting adventure.

First stop today, Rancho Rossa Vineyards. We were greeted by their basset hound, Shadow, one of two official Rancho Rossa greeters. Today we were hosted by Sarah Hamilton. Sarah and her husband Chris own

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and operate Rancho Rossa, the “rock and roll” winery. They are also big supporters of animal charities.

If it is Sunday in Sonoita, that means you have to stop at Kief-Joshua Vineyards for brunch. I recommend getting there for the omelets and get one with everything. They are so good and perfect for a groggy head and rumbling tummy. In addition to omelets, we were treated to pan-fried pizza and chicken wings. For our tasting I was excited that Kief Manning had released his 2011 Chenin Blanc, one of their most popular whites. Get a bottle while you can. He sells out every year. We also got to meet Kiah, the baby wallaby. Todd and Michelle were excited to meet Kief ’s resident sheep who work in the vineyard, helping with weed maintenance.

One of the most beautiful vineyards and wineries is Lightning Ridge Cellars. They are little further out, but should not be missed; take the extra five minutes and drive to visit Ann and Ron Roncone. Showcasing their Italian heritage, you will find only Italian varietals growing on their estate. Ann’s wines are also an expression of that love for Italy. Looking for something extra fun to do? They are putting in a bocce ball court. Maybe it will be completed by your next visit!

One more stop and then we’ve done it! Greeted by Chance, the friendly family Wiemaraner, we were very excited to catch Karyl Wilhelm at Wilhelm Family Vineyards. Always engaging and entertaining, Karyl is happy to share the stories behind each of their extensive selection of

wines. We chose to sample the dry flight and tasted through some of their classics and as well as a few new releases.

You may not have the endurance to hit ten wineries in one weekend, but we are highly trained professionals (wink wink). Instead, maybe plan a couple of trips (or many) to Sonoita. It’s enchanting wine country with rolling hills, vast ranch land and abundant vines. If you’re looking for the perfect getaway accented with delicious wine, nice conversation and friendly smiles, this is the place you’ve been looking for.

Charlene Manning & Kiah

Pan Pizza at Kief-Joshua Vineyards

Karyl Wilhelm

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Keeling Schaefer Vineyards

At 5000 feet above sea level, the summer climate of warm, sunny days and cool, high desert nights combine with the

unique rhyolite volcanic soils to create wine with special characteristics. They produce estate grown and bottled wine on 21 acres of vineyards located on Rock Creek on the western slope of the Chiricahua Mountains in far southeastern Arizona. They live on the estate, a little wine ranch on the side of the mountain, a quiet place far from the city, where one’s life plays out along with the wine season. The winery and vineyard are not open to the public, however, they do accept visitors by appointment. Visit their tasting room in Historic Downtown Willcox. They are open Thursday - Sunday 11am-5pm. (520) 824-2500 or KeelingSchaeferVineyards.com.

CimarronIn the shadow of the Chiricahua Mountains at 4300 ft., 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.

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

Sierra Bonita

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 5000 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.

Lawrence Dunham Vineyards

Golden Rule VineyardsNestled 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.

Sand-Reckoner Located on the Willcox Bench at 4300 feet in elevation, Rob and Sarah Hammelman tend to Sand-Reckoner Vineyards. The vines, grown on rocky, sandy loam soil, contend with

the elements to fully express Arizona's rugged high desert. Rob's winemaking endeavors have taken him to Australia and France, and his wines represent a synergy between New and Old World winemaking. Wines produced by this new venture include Malvasia Bianca, a rosé based on Nebbiolo, and reds from Sangiovese, Syrah and Zinfandel.Tastings are offered at their Willcox winery location by appointment. Sand-Reckoner.com.


Carlson CreekCarlson 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 grape vine. The vineyard’s elevation provides a perfect climate for growing wine grapes. Visit Carlson Creek Vineyard and discover this great new vineyard and stop by their Willcox tasting room located near Historic Railroad Park. Learn more by checking out the website at CarlsonCreek.com.

Coronado VineyardsIn the early morning shadows of the Dos Cabezas Mountains Mark and Jacque Cook planted the first vines at their El Pinito Vineyard in Spring 2005. The vineyard is named for its lone, majestic pine tree, all that remains of what once was a golf course. The vines flourished and Coronado Vineyards is now proud to introduce you to their award-winning wines. Each wine is drafted to be a unique experience: Sweet table wines and exciting blends, gold-medal sparkling wine Dolce Veritas, plus fine varietals including Syrah, Cabernet Sauvignon and Riesling. El Pinito vineyard and their on-site restaurant, offer 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

Zarpara VineyardEnjoy outstanding wine among the vines at Zarpara Vineyard. Visit the first tasting room on the Willcox Bench – an Arizona premier wine growing region, located just a few minutes south of historic downtown Willcox. Slow down, relax and savor the moment with a glass of wine in hand. Experience breathtaking views of the Dos Cabezas Mountains while you sample their first releases. They also feature carefully selected, hand-crafted and hard-to-find wines from our Willcox Wine Country neighbors. Stop by Zarpara Vineyard – your new Arizona wine destination. Zarpara.com

For Dow

ntown W

illcox Tasting Room

s From

I-10 take exit 340Right on Rex Allen D

riveRight on N

. Haskell Ave.

Left on E. Maley St. (H

wy 186)

1 Sand-Reckoner130 S. H

askell Avenue(303) 931-8472sand-reckoner.comBy A

ppointment O

nly

2 Keeling Schaefer Tasting Room154 N

. Railroad Avenue(520) 766-0600keelingschaefervineyards.comThursday – Sunday 11:00-5:00

3 Carlson Creek Tasting Room115 Railview

Avenue(520) 766-3000carlsoncreek.comO

pen Daily 11:00-5:00

4 Coronado Vineyards2909 E. Country Club D

rive(520) 384-2993coronadovineyards.comM

onday – Saturday 9:30-5:30Sunday 10:00-4:00From

I-10 exit 344Follow

signs to Tasting Room

5 Zarpara Vineyard6777 S. Zarpara Lane(602) 885-8903zarpara.comFriday – Sunday 11:00-5:00Kansas Settlem

ent Road to Arzberger RoadEast to Lucky Lane, follow

signs

6 Keeling Schaefer Vineyards10277 E. Rock Creek Lane(520) 824-2500keelingschaefervineyards.comBy A

ppointment O

nly

7 Lawrence D

unham Vineyards

13922 S. Kuykendall Cuto� Road(602) 320-1485law

rencedunhamvineyards.com

By Appointm

ent Only

1


Where to eat...

What else is there to do...

• VineyardViewRestaurant............................ (520)384-2993At Coronado Vineyards - overlooking the vinesThurs, Fri & Sat: Dinner beginning at 5PM

• SunglowRanchCafe................................... (520)824-3334Delicious & healthy serving natural, organic & local foods - Reservations required

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

• ViewlocalfineartatTRUSTthegallery|WillcoxTrust.com• Apple Annie’s (seasonal) | AppleAnnies.com

• Visit Chiricahua National Monument | NPS.gov/chir/• Kartchner Caverns State Park | (520) 586-2283• Amerind Foundation Museum | Amerind.org• Hike Cochise Stronghold | CochiseStronghold.com• Tour the Rex Allen Museum | RexAllenMuseum.org

Where 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!

• SunglowGuestRanch(520)824-3334SunglowRanch.com

• Cochise Stronghold B&B CochiseStrongholdBB.com

• 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

Coronado Vineyards

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SEPTEMBER EVENTS • 9/1 10am-3pm Phoenix Cooks! PhoenixCooks.com• 9/1 2pm-4pm Wine pARTy at Verde Valley Olive Oil Traders VVWineTrail.com/winepARTy• 9/1&2 Noon-5pm Granite Creek Vineyards Labor Day Harvest Festival GraniteCreekVineyards.com• 9/2 2:30pm Page Springs Cellars Harvest Festival PageSpringsCellars.com• 9/3 6:30pm Summer of Brew: San Tan Brewing & Schreiners at Windsor WindsorAZ.com• 9/5 6pm The Parlor Beer & Wine Dinner Series: Cocktails from Joshua James TheParlor.us• 9/5 5:30pm Arizona Wine Tasting at D'Vine Bistro & Wine Bar - Chandler DvineBistro.com• 9/7 1pm-5pm AZ Hops and Vines: Art in the Heart of Sonoita AZHopsAndVines.com• 9/8 10am-6pm AZ Hops and Vines: Great Crush Festival AZHopsAndVines.com• 9/9 Noon-6pm Juniper Well Ranch Second Sundays Summer Series: Picnic on the Patio JuniperWellRanch.com• 9/12 5pm Cartwright's Sonoran Ranch House AZ History Dinner: Marshall Trimble CartwrightsSonoranRanchHouse.com• 9/19 6pm The Parlor Beer & Wine Dinner Series: Arizona Stronghold TheParlor.us• 9/19 6pm Dragoon Beer Dinner at Acacia AcaciaTucson.com• 9/20 6pm BLT Steak Winemaker Dinner Series: Titus Winery BLTScottsdale.com• 9/20 7pm Arizona Biltmore Winemaker Dinner Series: Twomey-Silver Oak Cellars ArizonaBiltmore.com • 9/22 5pm-6:30pm Canelo Hills 5th Anniversary Celebration - Vertical Tasting CaneloHillsWinery.com• 9/22-23 11am-4pm Canelo Hills 5th Anniversary Celebration - All weekend long! CaneloHillsWinery.com • 9/22-23 11am-5pm 4th Annual Sedona Winefest SedonaWineFest.com• 9/26 5pm Cartwright's Sonoran Ranch House AZ History Dinner: Marshall Trimble CartwrightsSonoranRanchHouse.com• 9/27 6:30pm SanTan Beer Dinner at Lon's HermosaInn.com/Lons• 9/29 Page Springs Cellars "Cellar Door Tours" PageSpringsCellars.com• 9/29 6pm-9pm "Taste of Talavera 2012 Series" - A Blind Tasting TalaveraRestaurant.com• 9/29-30 11am-4pm First Annual Arizona Honey Festival at el Pedregal - Wine Tasting elPedregal.com• 9/30 1pm-4pm el Pedregal at The Boulders Fall Festival elPedregal.com

ONGOING EVENTS

Javelina Leap Vineyards - Fridays & Saturdays: 11am-3pm "From Berry to Bottle" Educational Winery Tours - JavelinaLeapWinery.comGranite Creek Vineyards - Saturdays: 1pm-4pm "Saturday Music & Picnic Series" - GraniteCreekVineyards.com

Page Springs Cellars - Friday and Saturday Nights: Live Music/Food and Wine Specials - PageSpringsCellars.comPillsbury Wine Co. - Saturday Nights: Live Music - PillsburyWine.com

Arizona Stronghold - Friday Nights: Live Music - AZStronghold.com

Events continued on page 64

ARIZONAVINESANDWINES.COM62 ARIZONA VINES & WINES - FALL 2012

OCTOBER EVENTS• 10/3 6pm Caballero Grill Wine Dinner benefitting AmeriSchools Academy CaballeroGrill.com• 10/4 7pm Arizona Biltmore Winemaker Dinner Series: ZD Wines ArizonaBiltmore.com • 10/5 1pm-5pm AZ Hops and Vines: Art in the Heart of Sonoita AZHopsAndVines.com• 10/6 6am Great Arizona Grape Stomp 5K Series: Verde Valley ArizonaWine.org• 10/6 11am-5pm Alcantara Vineyards Harvest Festival AlcantaraVineyard.com• 10/6 5pm-8pm Tucson Culinary Festival Reserve Tasting TucsonCulinaryFestival.com• 10/6 6pm-9pm Tucson Culinary Festival Grand Tasting TucsonCulinaryFestival.com• 10/6 5pm-10pm TASTE. Chandler's Culinary Festival TasteChandler.com • 10/7 3pm-5pm 7th Annual Dine Out with the Chefs ScottsdalePerformingArts.org/DineOut.php• 10/10 5pm Cartwright's Sonoran Ranch House AZ History Dinner: Marshall Trimble CartwrightsSonoranRanchHouse.com• 10/13 6pm Rendez-Zoo PhoenixZoo.org/RendezZoo• 10/13 Northern Arizona Wine Country Field Trip CCAcademy.edu• 10/13 10am-6pm AZ Hops and Vines Octoberfest AZHopsAndVines.com• 10/14 Noon-6pm Juniper Well Ranch Second Sundays Summer Series: Picnic on the Patio JuniperWellRanch.com • 10/18 6pm BLT Steak Winemaker Dinner Series: Justin Vineyards BLTScottsdale.com• 10/19 6pm-10pm Salud! An Evening of Tasting and Toasting for Gabriel's Angels GabrielsAngels.org• 10/19-20 Noon-6pm Verde Valley 2nd Fall Festival at Jackpot Ranch VerdeValleyFallFestival.com• 10/20 6am Great Arizona Grape Stomp 5K Series: Sonoita ArizonaWine.org• 10/20-21 10am-5pm Willcox Wine Country Fall Festival WillcoxWineCountry.com• 10/20 2pm-4pm Wine pARTy at Verde Valley Olive Oil Traders VVWineTrail.com/winepARTy• 10/23 5pm/5:30pm Check, Please! Arizona Tasting Tour azpbs.org/checkplease/restaurant_tour.php• 10/24 5pm Cartwright's Sonoran Ranch House AZ History Dinner: Bob Boze Bell CartwrightsSonoranRanchHouse.com• 10/25 5:30pm French Flair in the Verde Countryside YC.edu/FrenchFlair• 10/25 6pm-8pm Arizona Wine Tasting at Sun Devil Liquor MyWineHelper.com• 10/26-28 11am-8pm 1st Annual Waterfront Fine Art & Wine Festival ThunderbirdArtists.com• 10/26 6pm-9pm 7th Annual World Margarita Championship at Tucson Culinary Festival TucsonCulinaryFestival.com• 10/27 6pm AZ Hops and Vines Halloween Party AZHopsAndVines.com• 10/27 6am Great Arizona Grape Stomp 5K Series: Willcox ArizonaWine.org• 10/27&28 10:30am Dos Cabezas WineWorks Annual Cosecha DosCabezasWinery.com

NOVEMBER EVENTS

• 11/1 7pm Arizona Biltmore Winemaker Dinner Series: Robert Mondavi Winery ArizonaBiltmore.com • 11/3 6am Great Arizona Grape Stomp 5K Series: Fountain Hills ArizonaWine.org• 11/3 10am-4pm Fountain Hills Arizona Wine Festival ArizonaWine.org• 11/3-4 10am-5pm Scottsdale Super Expo: Food & Wine Festival ExposAZ.com• 11/3-4 Arizona State Fair Wine Competition & Tasting AZStateFair.com/wine• 11/4 Edible Exchange Farm-to-Table Brunch with Aaron May EdibleExchange.com• 11/4 1pm-4pm Carefree Sundays at el Pedregal: Marmalade Skies Concert with AZ Wine Co. Tasting elPedregal.com• 11/6 1pm-5pm AZ Hops and Vines: Art in the Heart of Sonoita AZHopsAndVines.com• 11/8 6pm BLT Steak Winemaker Dinner Series: Dutton Goldfield BLTScottsdale.com• 11/10 AZ Hops and Vines: A Speakeasy - New Release Party AZHopsAndVines.com• 11/10 10am-4pm Sonoita Vineyards 2012 St. Martin's New Release Festival SonoitaVineyards.com• 11/10 10am-4pm Local First Fall Festival LocalFirstAZ.com• 11/10 11am-5pm Walkin' on Main - A Celebration of Historic 89A CottonwoodAZ.gov/ParksRec/Walkin• 11/10 10am-4pm Coronado Vineyards 4th Anniversary Party CoronadoVineyards.com• 11/16 6pm-8pm Arizona Wine Growers Celebration Reception at Quiessence AZWineFestivalAtTheFarm.com • 11/17 1pm-5pm 4th Annual Arizona Wine Growers Festival at the Farm AZWineFestivalAtTheFarm.com • 11/30-12/2 10am-5pm Tempe Festival of the Arts Arizona Wine Garden TempeFestivaloftheArts.com

- EVENTS CONTINUED -


Sedona Winefest 2012

www.sedonawinefest.com

Presented by Sedona Pines Resort

SATURDAY & SUNDAY SEPT 22–23AT SEDONA AIRPORT VISTA

FINE ART • FINE FOODFINE MUSIC • FINE CIGARS

Experience 15 Arizona Wineries offering over 60 Arizona Wines

and

GREAT ARIZONA WINE

ADMISSION: $20 REGULAR, $30 PREMIUM Early Bird & Senior Discounts at www.sedonawinefest.com

For race registration & information visit:

www.ArizonaWine.org

OCTOBER EVENTS

NOVEMBER EVENTS

5:30 - 6:30 pm Wine Tasting Reception6:30 - 9:00 pm Dinner Under the New Outdoor Pavilion

Tickets: $100 per person. Table Sponsorships available.

For reservations go to: www.yc.edu/frenchfl airFor more information call: Kim Flores (928) 776.2025Proceeds to benefi t YCF-Greater Verde Valley Chapter efforts to raise funds for scholarships and programs serving Verde Valley students.Event to be held on the Yavapai College Verde Valley Campus601 Black Hills Drive, Clarkdale AZ YC007-13

Thursday, October 25, 2012

Greater Verde Valley Chapter’s Third Annual Fundraiser

Pecan & Wine

Festival

Verde Entertainments Presents:

Arcadia Farms Cafe & Wine Bararcadiafarmscafe.com (480) 941-56655th & Wine5thandwine.com (480) 699-8001

SCOTTSDALEPHOENIX - NORTH

PHOENIX - CENTRAL

EAST VALLEYArrivederci - Ahwatukee azitaly.com (480) 759-9292

Armitage Bistroarmitagewine.com (480) 502-1641

Magnum’s Cigar Wine Spiritsmagnumscigarwineliquor.com (602) 493-8977

Portland’sportlandsphoenix.com (602) 795-7480

Razz’s Restaurant & Wine Barrazzsrestaurant.com (480) 905-1308

D’Vine Wine Bistro - Mesa dvinebistro.com (480) 654-4171

Vine Expressions - Gilbert vineexpressions.com (480) 633-0730

Il Vinaio - Mesa ilvinaio.com (480) 649-6476Sun Devil Liquors - Mesasdliquors.com (480) 834-5050

La Bocca - Tempelaboccapizzeria.com (480) 967-5224

Switch Wine Bar switchofarizona.com (602) 264-2295Timo timocentral.com (602) 354-3846The Wright Bar at the Biltmore arizonabiltmore.com (602) 955-6600

Caffe Boa - Tempecafeboa.com (480) 968-9112

Enotria Land of Winelandofwine.com (480) 513-3086

Down Under Wines - Gilbert downunderwinebar.com (480) 545-4900

Cork - Chandler corkrestaurant.net (480) 883-3773

Grapeables - Fountain Hills grapeableswinebar.com (480) 816-5959

Caffe Boa - Ahwatukeecaffeboa.com (480) 893-3331

Bar Biancopizzeriabianco.com (602) 528-3699

32 Shea32shea.com (602) 867-7432

Blue Hound Kitchen & Cocktailsbluehoundkitchen.com (602) 258-0231

AZ Wine Co.azwineco.com (480) 423-9305

Cheuvront Restaurant & Wine Barcheuvrontrestaurant.com (602) 307-0022Chick Rotisserie & Wine Barchickrotisseriebar.com (602) 396-4690

Grazie Pizzeria (Old Town)grazie.us (480) 663-9797

POSTINO arcadia postinowinecafe.com (602) 852-3939

The Parlor Pizzeriatheparlor.us (602) 248-2480

O.H.S.O.ohsobrewery.com (602) 955-0358

The Lost Leafthelostleaf.org (602) 258-0014

Phoenix Winesphoenixwine.com (480) 948-9202

Vino 100vino100phoenix.com (480) 502-8466

Terroir Wine Pubterroirwinepub.com (480) 922-3470

Romeo’s Euro Cafe - Gilberteurocafe.com (480) 962-4224

D’Vine Wine Bar & Bistro - Chandlerdvinebistro.com (480) 482-5550

Wedge & Bottle - Ahwatukee wedgebottle.com (480) 704-1255

Va Bene - Ahwatukee vabeneaz.com (480) 706-4070

Cafe Fortecafeforte.com (480) 994-1331

Baratinbaratinrestaurant.com (480) 425-9463

Casablanca Loungethecasablancalounge.com (480) 970-7888

District Kitchen & Wine Bardistrictrestaurant.com (602) 817-5400

Compass Loungephoenix.hyatt.com (602) 252-1234

Kazimierz World Wine Barkazbar.net (480) WINE-004Narcisse Champagne & Tea Loungenarcisselounge.com (480) 588-2244

Sportsman’s Fine Winessportsmanswine.com (602) 955-WINE

Rare Earth Coffee & Wine Barrareearthwine.com (480) 513-6252

Whole Foods Market - Chandler wholefoodsmarket.com (480) 821-9447

My Wine Cellar - Ahwatukeemywinecellarphx.com (480) 598-WINE

Bombay Spice Grill & Wine Barbombayspice.com (602) 795-0020

Crust Pizza & Wine Cafecrustrestaurants.com (480) 948-3099

Whole Foods Marketwholefoodsmarket.com (480) 515-3700

Uncorkeduncorkedwinebar.com (480) 699-9230Village Wine Cellarvwcaz.com (480) 556-8989

Pesto’s Pizza & Wine Bar - Chandlerpestospizza.com (480) 821-0035

The Cove Trattoriathecovescottsdale.com (480) 951-8273

Taste of Tops - Tempetopsliquors.com (480) 967-2520VinciTorio's - Tempevincitoriosrestaurant.com (480) 820-2786

Warren's Jazz Bistro - Gilbertwarrenjazzbistro.com (480) 899-5299

POSTINO East - Gilbertpostinowinecafe.com (480) 632-6363

Rhythm & Wine rhythmandwine.com (480) 478-6999

The Living Room - Chandlerlivingroomwinebar.com (480) 855-2848

WEST VALLEY

Ground Control - Buckeye & Litchfield Park groundxcontrol.com (623) 935-2604The Tasting Room - Peoria tastingroomaz.com (623) 455-4100

Grazie Pizzeria - Buckeye grazie.us (623) 853-1717

WINE IN THE CITY - Wine Bars & More

Brick Urban Kitchen & Wine Barbrickphx.com (602) 258-3665

Alchemy - Fountain Hills copperwynd.com (480) 333-1880

Duck & Decanterduckanddecanter.com (602) 274-5429

POSTINO Central postinowinecafe.com (602) 274-5144Province provincerestaurant.com (602) 429-3600

Cask 63cask63.com (480) 922-5666

Vintage 95 - Chandlervintage95.com (480) 855-9463


TUCSON

FLAGSTAFF

VERDE VALLEY

PRESCOTT

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

1899 Bar & Grill1899barandgrill.com (928) 523-1899

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

Feasteatatfeast.com (520) 326-9363

Maynard’s Marketmaynardsmarket.com (520) 545-0577

Enoteca Pizzeria & Wine Barenotecarestaurant.com (520) 623-0744

Core Kitchen & Wine Barritzcarlton.com (520) 572-3000

Cuvee 928 Wine Bar & Cafecuvee928winebar.com (928) 214-WINE

Bin 239bin239.com (928) 445-3855Raven Cafe ravencafe.com (928) 717-0009

The Wine Loftno website (928) 773-9463Vino Locovinolocoflag.com (928) 226-1764

Tasting AZ - Sedonatastingaz.com (800) 905-5745

L’Auberge Wine Bar - Sedonalauberge.com (800) 905-5745

WineStyleswinestyles.net/flagstaff (928) 226-8565

Grapes - Jeromegrapesjerome.com (928) 639-8477

Made In Arizonano website (928) 282-0707

Armitage Wine Lounge Cafearmitagewine.com (520) 682-9740CataVinos catavinoswines.com (520) 323-3063

The Dish Bistro & Wine Barrumrunnertucson.com (520) 326-0121

Hacienda del Solhaciendadelsol.com (520) 529-3500

The Horn - Camp Verdethehornsaloon.com (800) 827-1160

La Vida - Sedonalavidasedona.com (928) 282-5136

NORTH VALLEY

Tonto Bar & Grill - Cave Creek tontobarandgrill.com (480) 488-0698

AZ Wine Co. - Carefree azwineco.com (480) 488-6203Brix Wine Spot - Cave Creekbrixwinespot.com (480) 575-9900

Cellar 13 - Carefree no website (480) 437-1313

Cave Creek Coffee Co. & Wine Barcavecreekcoffee.com (480) 488-0603

Cartwright’s - Cave Creekcartwrightssonoranranchhouse.com (480) 488-8031

Wild Vines - Anthemwildvines.net (623) 465-0010

WINE IN THE CITY - Wine Bars & More

Pastichepasticheme.com (520) 325-3333Zona78zona78.com (520) 888-7878/296-7878

Amaro Pizza & Vino Lounge - Cave Creekamaroaz.com (480) 502-1920

Arizona Vines & Wines Favorite Locations to buy & Enjoy wine

Total Wine & More 8 Arizona LocationsTotalWine.com

Art of Wine SedonaArtoWine.com

Caballero GrillGoodyearCaballeroGrill.com

5th & WineScottsdale5thAndWine.com

The Living RoomChandlerLivingRoomWineBar.com

AsylumJeromeAsylumRestaurant.com

Made In ArizonaUptown Sedona(928) 282-0707

QuiessencePhoenix QuiessenceRestaurant.com

The HornCamp VerdeTheHornSaloon.com

Raven Cafe PrescottRavenCafe.com

AZ Wine MerchantsScottsdaleAZWineMerchants.com

Steak OutSonoitaAZSteakOut.com

L'Auberge de SedonaSedonaLAuberge.com

StorytellersCamp VerdeCliffCastleCasino.net

URBAN WINERIES

Casavino - Fountain Hills casavinowinery.com (480) 816-8466

Su Vino - Scottsdalesuvinowineryaz.com (480) 994-8466

Kokopelli - Chandler (480) 792-6927 kokopelliwinery.com

Studio Vino - Tempe studiovino.com (480) 897-1800

Rendezvous - Cottonwoodriotcottonwood.com (928) 634-3777

The Vineyard Bistro - Cottonwoodthevineyardbistro.com (928) 234-2440

FnBScottsdaleFnBRestaurant.com


4 8 0 . 8 5 5 . 2 8 4 8

LivingRoomWineBar.com

DOWNTOWN OCOTILLO

2475 W Queen Creek Rd

Chandler, AZ

omfortably elegant, Donovan’s cozy bar is one of my favorite spots. Leave the hot summer temperatures behind as you step into a cool, dark oasis with a very civilized Happy Hour. It’s not often a high-end steakhouse such as Donovan’s offers all 18 of their $15 “Specialty Cocktails” discounted to $8. There

are also $5 beer and $6 wine by-the-glass specials. It’s a nice bonus to find extended and weekend hours. Donovan’s Happy Hour is currently 4 to 8 p.m. Monday through Saturday.

Cocktails here are a generous pour, and a perfect way to start is with a steakhouse classic such as a Donovan’s Manhattan with George Dickel Tennessee whiskey or Donovan’s CEO Classic, the popular gin or vodka martini with blue cheese-stuffed olives. If you’re a whiskey fan, you might choose the Whiskey Smash with Bulleit Rye, lemon and mint, or the Maker's Stone Sour with Maker's Mark Kentucky bourbon and a bit of sweet-and-sour from marmalade. Tequila more your style? The Margarita Martini mixes up Tres Agaves tequila with agave nectar and lime. You’ll also find the 007 Vesper made famous by James Bond in Ian Fleming’s “Casino Royale.”

For something refreshing, try the Cucumber Cooler with Hendrick’s (a gin infused with cucumber and rose petals)

muddled with fresh cucumber. The John Daly with Carolina Sweet Tea vodka and lemonade, or the Perfect Mojito with rum, lime, mint and club soda go down just as easily. Another appealing cocktail from the list is The Italian Peartini combining St. Germaine (elderflower liqueur) with Absolut Pear vodka topped with a bubbly float of Prosecco. A personal favorite is the simple and clean Ten Fresh with Tanqueray No. 10 gin, lime juice and simple syrup. With 18 cocktails on the Happy Hour list, there’s something for everyone and plenty of choices to keep you coming back again and again.

Donovan’s has only one special food item for Happy Hour, but it’s not a discounted appetizer... it’s a free prime steak sandwich. Yes, free. Available between the hours of 4 p.m. and 6 p.m., platters of these delicious sandwiches are unlimited. Prime tenderloin is simmered and shredded, moistened with au jus, and combined with mushrooms, caramelized onions and peppers, piled onto toasted buns, and sliced into mini sandwiches. It’s the perfect accompaniment for an oversized martini.

An extensive cocktail selection and free steak sandwiches in a luxurious relaxing atmosphere equals a perfect Happy Hour for me. Cheers!

Cucumber Cooler

Maker's Stone Sour

Happy Hour Highlight - Donovan'sArticle & Photos by Christina Barrueta

There is some dispute over the origins of the Manhattan. One popular story is that it was invented for Lady Randolph Churchill at the Manhattan Club. Most agree, however, that it originated in the 1800s in NYC and was a cocktail made with rye whiskey, Italian vermouth, and Angostura bitters, garnished with a maraschino cherry or lemon zest. Bourbon, less assertive than rye, has recently become more popular. This classic drink lends itself to many variations, using different bitters, vermouths, or garnishes.

C

DonovansSteakhouse.com

Featured Cocktail: Manhattan

Whiskey Smash

Prime Steak Sandwich

Camelback Corridor3101 East Camelback Rd.

Phoenix, AZ 85016

(602) 955-3666Open Daily - Except Sunday

Happy Hour 4pm - 8pm


wine in Old Town Scottsdale. He hadn’t figured it out yet, but the inspiration was there and he seemed excited.

He had spent some time trying to find a suitable location when he happened to walk past a vacant building. He quickly called the number in the window. As it turned out the building actually contained three separate spaces. He learned that Chef Charleen Badman had been wanting to open a small, local and farm- fresh grocery outlet, and FnB had been wanting to start a little cafe.

The result is an amazing synergy of wine and cuisine. The center space is occupied by Baratin Cafe and features Arizona wines as well as well-known brands by the half bottle and a simple, yet inspired menu. The most interesting part about the whole set up is that if you like the glass of wine you’re drinking, you can purchase it from the wine shop, AZ Wine Merchants. If you like the food, you can purchase most of the ingredients from Bodega Market. That way you can attempt to recreate some of the creations back at home.

Another really great thing about Bodega market in particular is the freshness of the product. Bodega actually serves as a storage facility for the ingredients used in the dishes made at FnB. And if you’re ever dined at FnB you’ll know that it is always full! As a result they go through fresh ingredients at a rapid rate, and almost everything in Bodega is less than a day old. In a lot of cases the items were picked out of the ground at the local farm and delivered right to Bodega, then prepared into your meal at Baratin or FnB on the same day!

At my recent visit to Baratin I was amazed (I know, I keep using that word right?!) I was amazed at how such simple dishes could taste so complex and rich and YUMMY!

Amazing!

Wine About TownArticle and Photos By Tim Hilcove, WeeklyWineJournal.com

f you follow the food and wine scene in Arizona you’ve probably heard of Charleen Badman and Pavle’s Milic’s FnB restaurant in Old Town

Scottsdale. FnB features chef driven cuisine and an all Arizona wine list. FnB played host to a major wine tasting back in 2010 dubbed Arizona Judgment 2010, where Arizona wines competed against some of the world’s best known brands.

Since then, the Arizona wine industry has really started to capture some national attention, especially with Eric Glomski winning several Jefferson Cup awards in 2011.

One night while I was dining at FnB, Pavle began musing about starting a little wine cafe, or a place to buy

Tim Hilcove is a local entrepreneur and wine enthusiast. www.WeeklyWineJournal.com

I

Baratin interior: The plates are from Charleen’s restaurant in NYC

7125 East 5th AvenueScottsdale, AZ 85251

(480) 284-4777

BaratinRestaurant.comAZWineMerchants.com


SAVE THE DATES FOR AWGA’S SIGNATURE EVENTS IN 2012

The Great Arizona Grape Stomp Series 5k October 6 - Verde ValleyOctober 20 - SonoitaOctober 27 - WillcoxNovember 3 - Fountain Hills Festival at the FarmNovember 17Tempe Festival of the ArtsNovember 30 - December 2For more Information and to purchase tickets, visit Arizonawine.org Facebook.com/ArizonaWine Twitter@AZwineries

Developing Rapport with the Sommelier By Todd Brinkman, Director of Restaurants and Wine Director, L'Auberge

ven the savviest wine geeks can use some help from time to time in picking a wine for dinner. Whether it is an intimate dinner for two or a party of ten for a casual get-together, it is good to

get help in selecting the right wine. But, how can you trust that you are not getting ripped off by a shady salesman just trying to pad their check average to get a bigger auto-grat of 18%-20%? Here are a few things to look for when going over the wine list and asking for help.

First, is it a sommelier or a server pretending to know what they are talking about? Very few properties in Arizona have a dedicated Sommelier that sells wine on the floor every night. A lot of restaurants, even those with a Wine Director, rely on their service staff to be wine salesmen on the floor. It is important to find out how much your server really knows about their wine list. Most of the entry level and certified sommeliers in the Court of Master Sommeliers is service staff that care about the beverage side of the business. That little pin of certification is always a positive sign. I also think it is good to ask them a question that you know the answer to see if they are going to tell the truth, i.e. Is the Sonoma-Cutrer Chardonnay oaky? Do not try to show them up, but find out if you can trust their judgment.

Next, give them some help finding the right wine. Give them three key pieces of information that are essential in finding the right fit for you and your party. First, what do you like? I am amazed how many people believe that everyone likes the same thing. Of course everyone

likes big full-bodied California Cabs and Aussie Shiraz! Tell that to a Burgundy Hound. Let the somm/server know what you like, so they can narrow down the selection to something you will actually enjoy. Second, what are you eating? “I am having salmon and she is having Filet” is a huge help in finding the right fit. If you are looking for a red to go with entrees, they need to find one that will hold up to the steak prep and not over-power the salmon dish. The third clue is a touchy subject. How much are you looking to spend? It is okay to say that you are looking to spend $X amount for wine tonight. “We both like big Cabs and are having Ribeyes tonight.” Screaming Eagle it is then… enjoy at $2,500. People are afraid to say how much they want to spend. I think it is because of the judgment that may pass from the service staff or the other guests at the table. You never go to a car dealership to look at a BMW with $7,000 in your budget. You know what is in your wallet, but the somm/server does not. Let them know that you are looking for a new world white in the $60 to $80 range. Another way to get straight to the point is to select a specific bottle on the list and ask for alternatives. “I was looking at the Darioush Cab, but wonder if there is something else you may recommend.” Full-bodied California Cab in the $150 range. “Here are three other wines that I would recommend in the same price range.”

So you have created good rapport with the somm/server and followed their advice. What if you don’t like it? What can you do? If the wine is faulty (corked, oxidized, cooked, just off), send it back. It is expected that there will be off bottles, even from the best wineries. Any reputable establishment will try to find a wine you like and if it is truly bad they will take it back. Many times the distributor will take that bottle back, so the restaurant is not hurt financially. You may want to look for a different label all together as the entire case may be bad (if the case was left on the loading dock in the Tucson sun for two hours). Another reason to send it back is if the somm/server totally missed the mark. If you want a subtle red to compliment the Salmon and they bring 2008 Lewis Reserve Cab. That is not a fit. It may not be faulty, but it is not what you were looking for to go with that dinner. At $200+ a bottle, that is not a mistake that you have to accept. If they do not substitute out for their mistake, shame on them. On the other hand, do not send back a wine because you do not like it. If it is not faulty and fits the description of what you were looking for, then you should accept that bottle and enjoy it for what it is. Some places will switch that wine out for you, but they do not have to.

I have always been a proponent of building a relationship with guests and vice versa. If you like an establishment, build a rapport with the staff. They will learn your preferences and let you in on the inside scoop and all their secrets.

E

Todd was born and raised in the North Coast of Ohio, He has traversed the country in pursuit of higher education in business, beverage and life. Todd earned his MBA at the University of Arizona and is currently pursuing the Advanced Certification with the Court of Master Sommeliers, while simultaneously helming the acclaimed restaurant and wine program at L’Auberge de Sedona. He shares his joie de vivre with his wife

Gretchen and three young children. Read his blog on ArizonaVinesAndWines.com


RUBEE’S RESTAURANT SPOTLIGHT . . .Lon's - A Taste of History

Article By Christina Barrueta / Photos by Michell Jonas Photography

on would be proud. Lon’s at the Hermosa sits

on the site of what was cowboy artist Alonzo “Lon” Megargee’s adobe studio in the late 1920s, which later expanded to become his Casa Hermosa and guest ranch. A builder and designer, illustrator and painter, Lon led a colorful life that included hosting clandestine poker games and plenty of house guests, and Lon’s at the Hermosa retains this Southwestern aura. After a devastating fire in 1987, great care was taken to restore the main building, salvaging hand-hewn ceiling beams and other vestiges of the original Hacienda. Now its elegant historical charm, influenced by the architecture Lon studied in Mexico and Spain and decorated with his original artwork, can be enjoyed by all who visit the Hermosa Inn.

Lon’s beautiful patio has earned well-deserved accolades. Day or night (breakfast, lunch and dinner are served), there are few places as lovely in Arizona. Surrounded by lush gardens and canopied by a

century-old lysiloma tree, during the day sunlight glances off the sparkling fountain, and in the evening wrought-iron lanterns glow. It’s the perfect setting to enjoy a glass of wine or a unique signature cocktail, such as the Mesquite Sour, while deciding on dinner. Sommelier Rick Fizz will be happy to guide you through the 5000-bottle wine collection, and “spirit guide” Travis Nass is adept at using locally made and historical spirits to create inventive cocktails.

Chef Jeremy Pacheco takes full advantage of Lon’s focus on “artful American” cuisine, using local, seasonal ingredients, harvesting from the on-site one-acre garden, and curing his own charcuterie. One of my favorite starters exemplifies all of this - the crispy squash blossoms. Stuffed with creamy mascarpone and Crow’s Dairy goat cheese, the airy blossoms are cloaked in a shell of A-1 Beer batter, a nod to Lon, who painted a series of A-1 Beer advertisements for the Arizona Brewing Company. Gussied up with housemade smoky chorizo, shishito peppers, radish coins from the garden, and a flurry of sunflower sprouts, it’s a must-order. Chef Pacheco, along with Chef de Cuisine James Ducas and Sous Chef Carl Rossi, make their own charcuterie. In addition to chorizo, one may find lomo, coppa, fennel salami, or prosciutto (from pigs fed on whey from Black Mesa Ranch) aging in the cool temperatures of the wine cellar. A pretty jade-hued bowl of cucumber gazpacho is accentuated with sweet crabmeat,

L

Crispy Squash Blossoms

Continued on page 82ARIZONA VINES & WINES - FALL 201280

Rubee . . . cont’d

fennel, and shimmering drops of lime oil. Summer announces itself with juicy heirloom tomatoes adorning pulled-to order mozzarella, draped over black olive crostini and showered with herbs and a drizzle of balsamic and basil oil. A striking presentation, jewel-red slices of ahi tuna arrive sizzling on a heated block of Himalayan salt to be seared to your liking. Clean and pure, the dish is enhanced with pickled red onions, a ceviche sauce brightened with Queen Creek Mexican lime-infused olive oil, and a drift of red chile threads.

A repeat entrée order is the pristine filet of pan-seared halibut that nestw on a bed of slender haricot verts and wild mushrooms in a delicate fish fumet with a hint of citrus from yuzu. Another standout is the Three Little Pigs, three incarnations of Berkshire pork - tender pork loin, crispy belly, and fabulous house bacon – laid out with ripe grilled peaches and crisp asparagus on a cushion of Hayden Mills polenta. Steak and potatoes here bring you a filet grilled over pecan wood, layered Lyonnaise potatoes embellished with San Joaquin Gold cheese, creamed kale, and deep red wine jus.

Pastry Chef Trevor Tucker’s desserts show their south-of-the border and regional inspirations. Mexican Tiramisu melds mascarpone cream with Kahlua ice cream and Patron Café anglaise, while Lon’s signature Cowboy Candy Bar is a decadent treat of salted caramel with chile-spiced chocolate, Marcona almonds and ice cream flecked with cocoa nibs. This menu also changes seasonally.

It’s hard for me to turn down a fresh fruit cobbler, and a recent Peaches and Cream showcased local peaches with peach beignets and vanilla-scented pudding.

Nightly tasting menus are available (I’m still thinking of an abalone, uni, and spot prawn starter on one special visit) and there are frequent specials and events. Relax on a Sunday at the Chuckwagon Barbecue which may be dishing out smoked prime

rib with native Tepary beans and Mexican corn, or book a jazz brunch on a sunny afternoon to clink mimosas over mesquite flour pancakes and Arizona honey, or huevos rancheros with fry bread and black beans.

A sheer delight on my last visit was attending Lon’s first cocktail pairing dinner. Set in the library, four tables of convivial diners savored five courses created by Chef Pacheco, balanced by Travis’ unique cocktails. I especially loved the pairing of a dish of wild salmon (cured with sea salt, sugar, mint and tarragon) and cucumber soba noodles with “Herbal Notes,” a libation made with Norwegian Linie Aquavit, cucumber juice, Cardamaro, tarragon syrup, and lime.

“Cool Summer in the Cellar” offered an opportunity recently to enjoy the cozy and luxurious wine cellar, usually closed to private events. Surrounded by flickering candlelight reflecting off bottles of wine, we dined on trestle tables in a room of stone, reclaimed brick arches, and rustic weathered surfaces. Wine or cocktail pairings are also an option. The choice of dishes included a pasta course, one of many highlights. Agnolotti plumped with sweet Arizona corn were complemented by bite-sized rock shrimp, dainty

Cucumber GazpachoTomato Mozzarella Salad

Three Little Pigs

Himalayan Salt Seared Ahi


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.

patty-pan squash, and feathery fennel graced with a deeply flavorful roasted vegetable broth. Showing attention to detail, the tender pasta was made with grain milled from durum wheat from Chef Pacheco’s family farm in Marana.

This commitment to Arizona-made products extends to the extensive variety of Arizona wines, and locally brewed beer. In fact, Chef Pacheco collaborated with Sonoran Brewing to create a small-batch brew called “7 Wives Saison”, an homage to Lon, who married seven times. Seasoned with fresh fennel, fennel pollen, and green peppercorns from local purveyors, it’s another example of the philosophy found at Lon’s at the Hermosa.

When visiting, be sure to ask your knowledgeable waitstaff about the lore and history found here. If you’re lucky and it’s not too busy, a tour may even be suggested. For a taste of history and a memorable dining experience, Lon’s at the Hermosa Inn is a special spot that awaits in Paradise Valley.

Sweet Corn Agnolotti

Brought to youby The Living Room

Season the chicken breast with salt and pepper. Roast over a wood grill.

Shred the butter lettuce and cilantro. Place salad mixture in a bowl, add 1 oz. of the balsamic glaze, a squeeze of lime, a pinch of salt and pepper. Toss. Arrange the salad on a plate, place the roasted poblano pepper over the top and shingle chicken across entire salad. Garnish the salad with the diced onions, bell peppers and goat cheese. Drizzle the remaining balsamic glaze over entire plate.

2.5 oz. butter lettuce1/2 oz. cilantro2 oz. balsamic glaze1 lime1 poblano pepper, roasted

INGREDIENTS:

Cilantro Lime Chicken Salad

Cilantro Lime Chicken Salad With Recommended Wine Pairing - Page Springs Cellars Chardonnay

CHEF’S TABLE

Recipe Provided by Caballero Grill in Goodyear/Photo by MichellJonasPhotography.com

PROCEDURE:

8 oz. chicken breast1 tsp. red onion, diced1 Tbsp. bell pepper, diced2 oz. goat cheese, crumbled

Caballero Grill focuses on fresh ingredients. Here is a delicious yet simple salad for you to enjoy this fall. We grill our meats over pecan wood to ensure the best flavor. We hope you enjoy this salad and that you come in to visit us very soon. Proprieters - Paul Fratella and Anthony Guerriero


Love at First Bite... An Arizona Artisan Profile: Double Check Ranch

Article & Photos by Rachel Ellrich Miller

n an age of mystery meat from unknown origins, purchased through large box stores, we lose a vital part of

our food process. Where did that steak or burger on our plate come from? How was the animal treated? What did it eat? How was it butchered? The loss of the neighborhood butcher shop has severely limited our options for high-quality, local meat.

“We were doing grass-fed and local before it was a trend,” Paul Schwennesen chuckles as he adjusts his cowboy hat. He’s the real deal cowboy; boots, jeans, hat and gentlemanly swagger.

Eric and Jean Schwennesen, Paul’s parents, started ranching in Arizona 18 years ago, wanting to create a small business that focuses on raising cattle humanely and sustainably. Returning from 10 years in the U.S. Air Force, Paul and his wife Sarah took over operation of the business in 2007.

With over 10,000 acres of native range grassland, their main ranch is tucked into the San Pedro River valley. As you crest the tops of the mountains and head downwards, the valley is an eruption of lush green trees. Meandering around their land, the cattle kick up clouds of dust as they cross the dirt road path, stopping to nibble on patches of grass on either side of the road. The vibe is calm and the cattle are friendly, not afraid

when approached. Free to roam on the land, the cattle are only placed on an irrigated pasture to finish grazing before being slaughtered.

In an age where farmer's markets and the words “local” and “sustainable” are very chic, Paul feels that despite the trendiness of the movement, there will be people who are truly returning to this way of life.

“90% of people already get it,” Paul says. He is practical about the work that he does. “This is not some kind of airy fairy… we are doing what customers want us to do.”

“I slaughter all the cattle myself,” Paul says. “The person on a production line,

slaughtering your meat, making minimum wage, doesn’t care about your meat.” While Paul says that it’s not the easiest part of the process, there is a respect and gratitude for the food that arises, that the cattle provide for his family and his customers.

All the cattle are slaughtered on the ranch, which means no stressful final trucking of the animals from their home. Butchering occurs on the ranch as well, in their state-inspected packing house that is certified Animal Welfare Approved. Katy Quinn, butcher for Double Check Ranch, lives on the ranch, breaking down the cattle each week for the markets. Katy, a guild-member artisan butcher and current raiser of pigs on the ranch, believes in bringing back the use of the whole animal.

The truest tell of a small family business is how many hats you wear on any given day. Paul is raising

the cattle, slaughtering the cattle, selling the meat, and he also plays cooking advisor to his customers. The entire process from calf to food on your plate is under the watchful eye of one local family. Their cattle are handled with incredible care, skillful hands moving the meat along at each step, to create a final product that they consider “Beyond Organic.”

“We crave substance,” Paul nods and smiles at a passing customer. “After 60 years of plastic everything, I want wholesome substance again.”

Farmer's market customers make their way to Double Check Ranch’s booth, their final stop before heading home. Calling out a

I


Rachel Ellrich Miller is a pastry chef and food writer, living in the Phoenix area. Check out her blog at CroissantInTheCity.com and coming soon, her

online pastry store at PistolWhippedPastry.com.

greeting to him from across the aisle, customers come to the booth to chat with Paul, asking for a favorite cut that they enjoyed last week, or require suggestions for something different. Paul carefully describes how to cook each piece of meat they purchase from him.

Double Check Ranch offers not only beef products (sirloin, short ribs, filet, rib eye, New York strip, beef stew meat, chuck roast, round roast, ground beef, soup bones) but they have partnered up with Josh’s Foraging Fowls to offer their customers poultry, eggs, and lamb.

With their third generation under-foot, learning the ropes, the Schwennesen family continues to grow their business. The latest product in the works? Beef jerky. Not the rubbery version they sell in the mini-mart, but real dried beef in original or their special seasoning.

To purchase from Double Check Ranch, there are three methods: By the cut, cow-pooling (aka bulk) and their CSA program. By the cut portions are available at the farmers markets. Cow-pooling, allows you to purchase bulk meat in sizes of 175-200 pounds, 40-50 pounds or 20-25 pounds. The third option is Double Check Ranch CSA program that consists of 10 weeks of a rotating selection of meats for $250 up-front.

Katy Quinn, butcher for Double Check Ranch, teaches private butchering classes, working alongside her for a full 12-hour day, at a cost of $200.

This fall, Katy launches a new class called “Meat 101,” designed for the consumer, teaching how to buy meat, the parts and anatomy of cow, pork and poultry, and why certain cuts are better. Meat 101 classes will have 10 people per class and run from 9 – 5p.m. Lunch is included, with a little wine and nature appreciation afterwards. $100/person. Please contact Katy Quinn at (520) 248-0097 for more information and availability.

Katy also raises pork on the ranch, and has cuts of pork available at the Tucson farmers market.

MEAT 101

DoubleCheckRanch.com

Chef Spotlight: Chef David Schmidt

Article by Amy Martin, Phoenix Bites, Editor in Chief

rizona may not be known as a destination getaway or the land of jaw-dropping views, but the gem of all that is Sedona makes up for our somewhat lifeless, dry, untilled

landscape. Sedona’s ethereal views of its colossal red rocks and the silhouette of its giant boulders at sunset is enough to take anyone’s breath away. Add in the fact that the city proposes a lovely respite from the intense Arizona heat; it is almost a crime not to visit, especially during the scorching temperatures of summer and fall.

Nestled up in the midst of Sedona’s Boynton Canyon is Enchantment Resort. Tucked away from the heart of the city, nights are so quiet and serene that you are left with nothing but a clear mind and awe-instilling views of the canyon. The resort recently underwent a $25 million renovation and launched its new dining concepts, now under the leadership of culinary mastermind Executive Chef David Schmidt. Chef David arrived at Enchantment in the early spring of this year. Most recently, he served at L’Auberge de Sedona as Executive Chef for four years and when presented with the opportunity to develop fresh menus and launch new culinary concepts at Enchantment, he seized the opportunity. Chef David’s culinary skills were exercised as he created three new menus from scratch before the reopening. The resort’s display of 180-degree views of the canyon lent him inspiration for the artfully-plated new dishes he crafted for the menus. Schmidt is more than just a brilliant chef who can create an unforgettably delicious and thoughtful meal – he is an artist. Not only is his food inspired, but his plating is, perhaps, what really sets him apart from the rest of his fellow culinarians. Every dish is a masterpiece as he plays with colors and textures of the season, creating height and dimension on each plate that leaves his kitchen. I have always said that his cuisine is identifiable; his style is uniquely his own. Put a dish that Chef David created amongst other chef ’s cuisine and I’ll be able to pinpoint which is a ‘Chef Schmidt Masterpiece’ every time.

Chef David is a strong supporter of our local Arizona purveyors. You’ll experience an array of Arizona-grown produce when you dine at any of his restaurants including veggies, melons, tomatoes and lettuces from Seacat Gardens, goat cheese from Black Mesa

AOf Enchantment Resort

Ranch, the ever-mouthwatering burrata, ricotta and mascarpone from Gina’s Homemade, sunflower sprouts from local Sedona-grower Tetra, vegetables and lettuces from Blue Sky Farms, and tortillas from Mama Lola’s. His commitment to utilizing local ingredients wherever possible doesn’t stop there. He is an avid forager and will be exploring the local terrain mid-July through September, gathering for the menu. Look for foraged Northern Arizona mushrooms to make an appearance in his

dishes soon.

Arizona wines play a lead role at Enchantment. Tii Gavo, the resort’s newly reopened Southwestern casual dining restaurant, houses the state’s largest selection of Arizona wines. The restaurant/lounge offers an indoor fireplace and an outdoor fire pit, so whether you choose to relax indoors or outside, you can cozy up alongside a loved one near the warmth of a fire with a glass of Arizona wine in hand. When asked about his best-loved Arizona wine pairings at Che-Ah-Chi, the resorts signature restaurant, Chef David remarked that he particularly enjoys the Pillsbury Pinot Gris with the Abalone as it is richer than most Pinot Gris and the two are already known to make a great pair. He also fancies the Freitas Petite Sirah paired with their Elk Loin entrée and dished how the lovely smokiness of the Sirah perfectly complements the dish and enhances the palate’s experience.

Chef David oversees all culinary preparation at the award-winning resort, including Tii Gavo and Che-Ah-Chi. Che-Ah-Chi offers indoor and outdoor seating showcasing panoramic views of the canyon - dine on the patio and the massive red rocks appear so close, you’ll feel as if you could almost touch them. If you can imagine for a minute that a chef of his caliber might actually have some free time, you’d find him hiking,

swimming, or watching a movie next to his loved ones. Above all else, Chef David’s greatest priority is his family and spending time with his wife and three daughters – it is his favorite ‘hobby.’

The next time you are craving an escape from the heat or a change of scenery, visit Enchantment Resort for a quiet and delicious retreat. With its unmatched views and masterfully-created cuisine, there is no chance for disappointment.

EnchantmentResort.com

Amy Martin is Editor-in-Chief of local food blog, Phoenix Bites. Read Amy's 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, Arizona.

PhoenixBites.com

Chef Schmidt is more than just a brilliant chef who can create an unforgettably delicious and thoughtful meal - he is an artist.

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which ones were best suited to life in the high desert. As a general rule I’ve found that high alpha acid hops tend to grow far better than the more aromatic (and less bitter) varieties. For those wishing to grow a traditional noble hop, I’ve found Tettnang to be the best. When Tettnang starts early enough to produce before the summer heat, one plant can provide the necessary hops for a few good German lager clones. This shows that certain varieties may be viable to grow at a hobby level, but they are unlikely to be worth planting commercially.

Of all the hops I’ve grown, Chinook has been the hardiest and the best producer in southeastern Arizona. The flowers on all varieties in Arizona seem to grow in a more compact fashion than is typical in a hoptimal climate. I’ve also noticed that Chinook hops tend to show characteristics more typical of noble hops such as Saaz, when grown in my Sunizona backyard. Anyone desiring to homebrew with unique local flavor should find it rewarding to grow their own hops.

Hopping Into Hop GrowingIt’s easy to try growing hops as a hobby and experiment, because nothing is riding on it.

Win = Brew a great wet hop beer, maybe even dry the hops and store them for later.

Lose = Try a different hop next spring.

So it’s exciting to see some taking the plunge and planting hops to grow commercially in Arizona. Recently I had a chance to talk to Shannon Zouzoulas & Megan Haller at Arizona Hops and Vines (a local winery and vineyard located in Sonoita at just shy of 5000 feet elevation) about their hop growing venture.

In 2011, they planted their first hop vines. This year they installed used power poles to support these high climbing plants. Local companies hopped into action by donating the poles and volunteering to dig the post holes. Their first hops include Cascade, Chinook, Mt. Hood, Nugget, Willamette and Brewers Gold. They are also assisting Ken Karrels of Diamond JK Nursery as he starts propagating Arizona native hops.

ARNING: This article is replete with hop-based puns. Sensitive readers may be offended by the overly repetitive, hoptuse and even hopbitrary nature of many of the puns

involved. You’ve been warned.

Hop TalkWhat are hops? Referred to colloquially as ‘vines,’ hops are technically ‘bines’ because they lack the appendages that vines employ when climbing. Hops climb by wrapping around objects and growing upwards in a helix pattern. Hop growers often use coir yarn, a twine made from coconut husks, as the climbing structure. Hops won’t produce well if they are not given enough room to grow. Most hop varieties can grow more than 25 feet in a single season, growing several inches each day in ideal conditions.

Hops are used for a variety of purposes in brewing. Best known for the bitterness they impart, hops also provide aromatic, flavoring and preservative benefits in beers. Although often referred to as “leaf hops,” the green cone-shaped flowers are actually the part of the plant used in brewing. I won’t dig further into this information right now so I can get to the point - growing hops in Arizona.

Anecdotal EvidenceAs I recall, it was back in 1998 when I first thought about the possibility of growing hops in Arizona. Most of the data was very negative, even adamant, “No! You cannot grow hops in Arizona!” But there was an intrepid hoptimist in Tempe who had a website dedicated to his hop growing experiments. I wish I could find him again to give him some credit for helping to get me started.

Although his harvests were meager, there was evidence that hops could indeed be grown in Arizona. However, his research made me back off on the idea while I was living in Phoenix. Upon relocating to a cooler elevation (4380 feet) in southeastern Arizona I was ready to seize the hopportunity and experiment with this bitter green flower.

Since hops prefer a much cooler and wetter climate, I decided to torture-test my hops to see

POINT OF BREW

By Thomas Ale Johnson

Finding Hoppiness in Arizona

W


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.

Megan and Shannon have both appreciated the friendly support from the Arizona beer community. In fact, they note that as close-knit and cooperative as the wine community is in Arizona, the local brewing community is even more enthusiastic. “There is no gap between pro-brewers and homebrewers. Beer is passion and open arms.” Their own homebrewing and hop growing efforts have led Megan and Shannon to start the “Buffalo Club.” the Arizona Hops and Vines official homebrew club, which takes its name from an old drinking game.

Homebrewers and professional brewers alike have expressed intense interest in the potential of Arizona-grown hops. One reason is the aforementioned wet hop beer. Commercial hops are dried, compressed and refrigerated or frozen to preserve them until they can be used. Although this method works well, sometimes fresh is just better - like cooking with fresh herbs from your own garden vs. opening a jar of dried spices. Personally, I enjoy picking the hops during the brew day and adding them to the boil right away.

While we wait for Arizona Hops and Vines to start a brewery to pair with their winery, we see healthy hops growing in southeastern Arizona, climbing coir yarn suspended on used power poles right near rows of grapes. We see a homebrew club based at a winery. Will we see a hopped-up wine? According to Megan & Shannon... yes, we will see that too.

NORTHERN AZ

PHOENIX METRO

TUCSON METRO/SOUTHERN AZ

CRAFT BREWERIES

Barley BrothersBarleyBrothers.com

Beaver Street BreweryBeaverStreetBrewery.com

College Street BreweryCollegeStreetBrewhouseandPub.com

Flagstaff Brewing Co.FlagBrew.com

Grand Canyon Brewing Co. GrandCanyonBrewingCo.com

Lumberyard Brewing Co. LumberyardBrewingCompany.com

BJ’s BrewhouseBJsBrewHouse.com

Dave’s Electric BrewpubDavesElectricBrewPub.com

Four Peaks BreweryFourPeaks.com

Gordon BierschGordonBiersch.com

North Mountain Brewing Co. NorthMountainBrewing.com

Oggi’s Pizza & Brewing Co.Oggis.com

Old World BreweryOldWorldBrewery.com

Barrio BrewingBarrioBrewing.com

BJ’s BrewhouseBJsBrewhouse.com

Borderlands Brewing Co.BorderlandsBrewing.com

Dragoon Brewing Co. DragoonBrewing.com

Mogollon Brewing Co. MogBrew.com

Mother Road Brewing Co. MotherRoadBeer.com

Mudshark Brewing Co. MudsharkBrewingCo.com

Oak Creek Brewing Co. OakCreekBrew.com

Oak Creek Brewery & Grill OakCreekPub.com

Prescott Brewing Co. PrescottBrewingCompany.com

Old World BreweryOldWorldBrewery.com

Phoenix Ale BreweryPhoenixBrew.com

Rock Bottom BreweryRockBottom.com

San Tan Brewing Co.SanTanBrewing.com

Sleepy Dog BrewingSleepyDogBrewing.com

Sonoran BrewingSonoranBrewing.com

Sun Up BrewingSunUpBrewing.com

Gentle Ben’sGentleBens.com

Nimbus Brewing Co.NimbusBeer.com

Old Bisbee Brewing Co.OldBisbeeBrewingCompany.com

Thunder Canyon BreweryThunderCanyonBrewery.com


Adult Field Trip

Article & PHotos By Alison Bailin Batz

Looking to get away for a weekend of wine and roses but have no idea where to start?Or, perhaps you know where you want to go – California Wine Country comes to mind – but, with some regions containing hundreds of vineyards, you have no idea how you’re going to possibly fit it all in?Then why not plan it like a field trip – only without the kids. Or permission slips! A little foresight and planning can help make your next weekend away one to remember. A best bet for this fall – Temecula Wine Country. TemeculaJust an hour from San Diego, Temecula is a hidden gem for wine lovers. Although winemaking in the region technically dates back to 1796 when residents would plant grapes at their Missions, the area truly began to make its mark in the late 1960s and 1970s with famed Calloway Winery making the first big mark.Since then, the area has become home to more than 30 wineries – some connected to luxury resorts, casinos and even spas. But, how does one fit in 30 wineries in one weekend?Trip TipsBelieve it or not, it is possible to visit nearly all of the wineries in a single weekend. Twice a year the Temecula Valley Winegrowers Association hosts a special weekend-long event

Temecula Wine Country

called the Harvest Festival (November) and World of Wine (March). Each tasting room partners with a local chef or catering company to put together a tasting menu of wine paired with everything from crepes to cupcakes. It goes without saying, but this is a weekend where driving is NOT an option.Like any good field trip, make a point to take the bus, or in this case, the Grapeline. This lively wine country shuttle picks you up right from your hotel of choice hotel at 10 a.m. and takes you to up to 13 wineries each day. They even take care of carrying any purchases back to the bus for you. Their guides have the inside details of each winemaker as well as tips for the best dining and spa-going in the area. Taking advantage of the major wine weekends are a great way to get a taste of almost everything the area has to offer so on the next trip, you can really focus in on your favorite faces and places. If you don’t want to hit up quite so many tasting rooms in one short weekend, plan your field trip based on what you want to see and do. For example, if you want whimsy, visit the Briar Rose Winery, which has a Disney theme and even boasts a wine lager (yes, like beer) called Talking Frog.Or, if a little luxury is a must, visit South Coast Winery and Wilson Creek for their resort-like atmospheres among the vines – and their sparkling wines!Named the California State Winery of the Year in both 2009 and 2010, it has always been the vision of owner Jim Carter to create a world-renowned vineyard that would consistently produce high-quality wine. However, Carter found himself also focused on something new to the area in the mid-2000s – creating a luxury resort and spa within the vines to appeal to wine lovers across the globe.The 39-arcre resort spills forth with colorful blooms 365 days a year and boasts the Vineyard Rose Restaurant, a 2010 Wine Spectator Award of Excellence honoree. It also has 76 private 750-square-foot villas with personal fireplaces, oversized marble bathrooms, Jacuzzi tubs for two and patios that open up into the vineyards. And don't forget the 15,000 square-foot GrapeSeed Spa.

The possibilities are endless. And a final tip? Use social media like Facebook Fan pages to get the inside scoop on your weekend field trip of choice. It’s the best place for insider information, last-minute events and virtual tours of the best of the best in each region.

Social Media Links for Temecula Wine CountryFacebook.com/TemeculaValleyWinegrowers

Facebook.com/TheGrapelineWineCountryShuttleFacebook.com/SouthCoastWinery

Alison's photos from the 2011 Temecula Harvest Festival


Rancho Rossa dogs bubba and chablis will be in the new wine dogs book!

the GrapevineInteresting tidbits about the Arizona wine industry...

Sunset Magazine wrote about pretending you're in tuscany at coronado vineyards - august 2012

Two new tasting rooms opened up in northern arizona... wine cellar opened a new tasting room in jerome called "dionysian cellars" and Burning tree cellars opened up on main street in

old town cottonwood.

Arizona Hops & Vines started a beer club, the "Buffalo club." check them out on facebook.

Zarpara Vineyards celebrates their inaugural harvest

this year!

Two different Arizona Winemaker cruises happening this November... John Mcloughlin heading to the Caribbean and Sam pillsbury and Eric glomski cruising the rhone in France.

winemaker in training: gordon dutt's granddaughter lori

is in training to become the winemaker for sonoita vineyards

Oak Creek Vineyards Zinfandel and Su Vino Winery Rain won the top awards at the whole foods market wine competition

Lawrence Dunham vineyards received their 1st wine spectator rating - 88 for their 2009 petite sirah. Congrats!

So Scottsdale Magazine featured robert carlson of carlson creek vineyards in

their august 2012 issue

Merkin Vineyards planted 26 acres in cornville - "Elephante Blocks"

Keeling Schaefer Vineyards received a shout out from the Wine Spectator in

their best wine lists issue: "Locavores will find a solid selection from arizona

[on beckett's table's wine list], anchored by the heady Keeling Schaefer Syrah Cochise County

Three Sisters 2009."

canelo hills vineyard and winery celebrates their 5th year anniversary

in september 2012

Kokopelli Krush won the about.com 2012 reader's choice best food, wine

or beer festival

Javelina Leap Winery has a newly expanded patio with a beautiful new bar. Plenty of room for large groups.

Arizona Stronghold was the winner of the double gold medal in the san

francisco international wine competition for their dala cabernet.

Alcantara Vineyards is now serving food in their tasting room on the weekends.

Lightning Ridge Cellars is putting in a bocce ball court


Quick Reference to Arizona Vineyards & Wineries

AlcantaraVerde Valley - 928.649.8463

AlcantaraVineyard.com

Arizona StrongholdCottonwood - 928.639.2789

AZStronghold.com

Bitter CreekJerome - 928.634.7033BitterCreekWinery.com

Burning TreeCottonwood - 928.649.8733

BurningTreeCellars.com

CasavinoFountain Hills - 480.816.8466

CasavinoWinery.com

KokopelliChandler - 480.792.6927

KokopelliWinery.com

Studio VinoTempe - 480.897.1800

StudioVino.com

Su Vino Scottsdale - 480-994-8466

SuVinoWineryAZ.com

CallaghanElgin - 520.455.5322

CallaghanVineyards.com

Canelo HillsElgin - 520.455.5499

CaneloHillsWinery.com

CharronVail - 520.762.8585

CharronVineyards.com

Dos Cabezas WineWorksSonoita - 520.455.5141

DosCabezasWinery.com

Carlson CreekWillcox - 520.766.3000

CarlsonCreek.com

CoronadoWillcox - 520.384.2993

CoronadoVineyards.com

Erath’s CimarronVineyard in Willcox

Tasting at Dos Cabezas in Sonoita

Fort BowieBowie - 888.299.5951

FortBowieVineyards.net

Silver StrikeTombstone - 520.678.8200

SilverStrikeWinery.com

SonoitaElgin - 520.455.5893

SonoitaVineyards.com

Village of Elgin & Four MonkeyElgin - 520.455.9309

ElginWines.com

Wilhelm FamilyElgin - 520.455.9291

WilhelmFamilyVineyards.com

Golden RuleDragoon

GoldenRuleVineyards.com

Keeling SchaeferWillcox - 520.766.0600

KeelingSchaeferVineyards.com

Lawrence DunhamPearce - 520.82.GRAPE

LawrenceDunhamVineyards.com

Sand-ReckonerWillcox - 303.931.8472

Sand-Reckoner.com

CaduceusJerome - 928.639.WINE

Caduceus.org

Cellar DwellersVerde Valley - 928.607.1789

CDWineCo.com

Dionysian CellarsCottonwood - 928.649.0444

DionysianCellars.com

Fire MountainCottonwood - 928.649.9135

FireMountainWines.com

Hops & VinesSonoita - 520.955.4249AZHopsAndVines.com

Kief-JoshuaElgin - 520.455.5582

KJ-Vineyards.com

Lightning RidgeElgin - 520.455.5383

LightningRidgeCellars.com

Rancho RossaElgin - 520.455.0700RanchoRossa.com

FreitasCottonwood - 928.639.2149

FreitasVineyard.com

Grand Canyon WineryWilliams

TheGrandCanyon.com

Granite CreekChino Valley - 928.636.2003GraniteCreekVineyards.com

Iniquus CellarsAvailable at AZ StrongholdIniquusCellars.com

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For Tasting Room addresses, please see individual map pages

Javelina LeapCornville - 928.649.2681JavelinaLeapWinery.com

Jerome WineryJerome - 928.639.9067

JeromeWinery.com

Juniper Well RanchSkull Valley - 928.442.3415

JuniperWellRanch.com

Juniperwood RanchAsh Fork - 602.971.8586

ReunionCamp.com

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Cella Winery Clear Creek

Passion Cellars Asmundson FamilyAridus Wine Company

Flying LeapFreedom Vines

Gallifant CellarsOdyssey Cellars

Casa VerdeFlying Kite

Bear Track Winery - Tucson

Rancho Maria VineyardsSaeculum Cellars

SándorSoaring Spirits Vineyard

Terrace Tee WineryTombstone

Kind VinesFlagstaff

KindVines.com

Oak CreekCornville - 928.649.0290OakCreekVineyards.net

Page Springs CellarsCornville - 928.639.3004PageSpringsCellars.com

Painted LadySkull Valley - 928.442.9831PaintedLadyVineyard.com

Sollenberger VineyardsStage Stop Vineyards

Stetson Winery

Sierra Bonita Willcox - 520.678.2335 SierraBonitaVineyards.com

Zarpara Vineyards Willcox - 602.885.8903 Zarpara.com

Hannah’s HillVenado Cola Blanca

Cider Mill - ScottsdaleVigneto Nannini - Tucson

Pillsbury Wine Co.Cottonwood - 928.639.0646

PillsburyWine.com

Pleasant ValleyYoung - 866.558.2734x4484

PVWinery.com

San DominiqueCamp Verde - 602.549.9787

GarlicParadise.com

Sycamore CanyonSedona - 877.903.WINE

ArtOWine.com

Voltera Vineyards

cliffcastlecasinohotel.com800.381.SLOT | I-17 Exit 289 · Camp Verde

Be sure to try the new menu at Storytellers Steak House

featuring Certified Angus Beef!

Wine DownH o t e l P a c k a g e

Wine & WinningA Great Pairing

Starting at $8995

Package Includes:• OnebottleofwinefromaVerdeValleyvineyard• Twowineglasses• One$10CastleCashVoucherperadultperroom(twomaximumperroom)

• TwoVerdeBreakfastcouponsforTheGatheringRestaurantperroom• Atouringmapoflocalwineries,vineyardsandtastingrooms

For reservations and availability, call

1.800.524.6343 or visit cliffcastlecasinohotel.com.

Subject to availability. Cliff Castle Casino Hotel reserves the right to modify, suspend and/or cancel this promotion at any time, without notice, with approval of the Yavapai-Apache Gaming Commission. Guests must be 21 or older to play. Please play responsibly. ©2012 Cliff Castle Casino Hotel

Fall 2012

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