Display until Sept 2012 $3.95
Photo by Moments Frozen
You may be thinking it’s too hot to travel to wine country. On the contrary, summer is the perfect time to escape the Valley heat and head to the high country! The summer monsoons help cool the temperatures down to the 70s and even the 60s at night in the higher elevations!
SPRING 2012 UPDATE: Spring is normally the time of the dreaded late frost and this year was no different. We had a nice mild winter and the vines were budding out a little earlier than usual. On April 14th and 15th, the freeze hit… and not everyone was immune. Many of the vineyards are now ready for it and have taken measures to ensure the best possible outcome for the vines… whether it’s high-powered fans or setting up fires throughout the vineyard. Luckily, it seems that most of the vineyards did remarkably well! Whew! Arizona Vines & Wines has chosen to make this summer our season of new beginnings… a new logo and a new website. For those of you who have followed our site, you know that the new site is long in coming. We are very excited and feel that the resources we have to offer are organized in a much more searchable fashion. Check it out and let us know what you think: www.ArizonaVinesAndWines.com We also want to thank Tom Johnson for our new logo. We feel it incorporates all the important elements to represent Arizona Vines & Wines: The Arizona sun... The silhouette of the Dos Cabezas Mountains representing the high-elevation of the vineyards below... And the ampersand represents multiple ideas: It is a grapevine with a bunch of grapes and the tendril ends in a corkscrew. Be sure to also check out our new guest bloggers on our new site… our regular magazine contributors: Greg Gonnerman (home winemaker), Christina Barrueta (food writer), Thomas Ale Johnson (beer) and a few new ones: Charleen Badman (chef ) and Todd Brinkman (sommelier). Cheers!
Josh & Rhonni Moffitt
PUBLISHED BY
Arizona Vines & Wines, LLC
CONTRIBUTING WRITERS
Rhonni Moffitt, Josh Moffitt, Jeff Haskell, Rachel E. Miller, Christina Barrueta, Taryn Jeffries, Mel Mecinas, Nate Brugnone, Greg Gonnerman, Thomas Ale Johnson, Joe Chauncey, Eric Glomski, Bugsy Moffitt, Stacey Wittig, Tim Hilcove
PHOTOGRAPHIC CONTRIBUTORS
Michell Jonas Photography, David Thomas, Jeff Haskell, Stacey Wittig, Thomas Ale Johnson, Josh Moffitt, Rhonni Moffitt, Rachel E. Miller, Christina Barrueta, Lon's at the Hermosa, Boxwood, Greg Gonnerman, Cask 63, Blazin' M Ranch, Verde Valley Wine Trail
COPY EDITING
Orange Dragonfly Media
ADVERTISING SALES
Anita Weldon sales@arizonavinesandwines.com
SUBSCRIPTIONS $19.95 Annual Subscription Four quarterly issues subscriptions@arizonavinesandwines.com Or purchase online CONTACT THE PUBLISHER
Josh & Rhonni Moffitt (480) 306-5623 publisher@arizonavinesandwines.com
ABOUT THE COVER The cover photo was taken on October 15th, 2010 at 3:53pm by David Thomas. "It was a perfect late afternoon shot as the sun began its descent. Curt and Peggy celebrate in the vines after a successful Lawrence Dunham Vineyards harvest and crush."
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ARIZONA VINES & WINES - SUMMER 2012
NOW AVAILABLE ON NEWSSTANDS AT THESE FINE LOCATIONS
ARIZONAVINESANDWINES.COM
10 GRAPE PERSPECTIVES
58 HAPPY HOUR HIGHLIGHT
12 FEATURED WINERY
60 WINE ABOUT TOWN
14 HOME WINEMAKING
62 POINT OF BREW
16 FEATURED CHEF
64 RESTAURANT SPOTLIGHT
18 HISTORY OF THE TRINITY
68 VAGABONGING LULU
20 FEAT. HOME WINEMAKER
70 UN-WINE-DING
22 FEATURED ARTISAN
76 SOUTHWEST WINE CENTER
50 EVENT CALENDAR 54 WINE IN THE CITY
78 CHEF'S TABLE
Unique Perspectives on AZ Wine by Jeff Haskell
Lawrence Dunham Vineyards
Mead by Greg Gonnerman
Jeremy Pacheco By Taryn Jeffries By Eric Glomski
Greg Gonnerman by Nathan Brugnone
Photo by MichellJonasPhotography.com
Hayden Flour Mill by Rachel E. Miller
Christopher's by Christina Barrueta
Cask 63 by Tim Hilcove
Mixing It Up by Thomas Ale Johnson The Breadfruit by Christina Barrueta
Old Town Cottonwood by Stacey Wittig
At L'Auberge by Rhonni & Josh Moffitt
By Joe Chauncey
Chilean Sea Bass by Chef Mel Mecinas
80 QUICK REFERENCE
TOUR WINE COUNTRY 24 NORTHERN ARIZONA 34 SONOITA/ELGIN 42 SOUTHEASTERN ARIZONA
Pronghorn Vineyards
GRAPE PERSPECTIVES:
How My Perspective Changed on Arizona Wine Article by Jeff Haskell
After relocating to Tucson almost three years ago, my sister, Tiane, and brother-in-law, Kelly, took Jen and I to the 2009 new release/barrel tasting at Callaghan Vineyards for my birthday. Tiane and Kelly were big fans of Kent’s wines and were anxious to hear my thoughts on the “new” Arizona wines as compared to the world’s finest I had enjoyed over the last 25 years. I was amazed and intrigued. How could anyone make such great wine in the desert? The quest began.
Photo by Thomas Ale Johnson
I worked my way through college at ASU in the early 80s as a waiter at some of the finest restaurants in and around Phoenix. Following college, I moved to Los Angeles to Photo by Bethany Lynch work in the film industry. As with many highly competitive occupations, it was feast or famine. In the times of famine, I went back to what I knew could make ends meet and what I truly loved: Food, wine and people. The management at the restaurant I worked at believed presentation was everything - right down to describing the wine list with vivid knowledge of each and every wine/vineyard on the list. This experience and two trips to Napa and Sonoma ignited my passion for wine, coupled with a brilliant sommelier who took his every waking moment teaching his most eager student. Fast-forward many vintages later.
From a heart-wrenching sight grew a heart-felt friendship and a new love for Arizona wine. We helped Kief and his father Jeff harvest the next two years. We picked, crushed, pressed, punched down and bottled. I had never experienced this kind of joy before; it was intoxicating, figuratively speaking of course. Harvest has since become my most cherished time of the year. We immersed ourselves in wine festivals from Willcox to Tempe and tasted wines from the Verde Valley. We roadtripped to Jerome for the Blood Into Wine screening and endured a crazy, fun weekend of Tool fans asking us to teach them about Arizona wine. Groupies asking Groupies for advice. Only in Arizona. Before leaving town, we stopped in Cottonwood and had the immense pleasure of meeting Sam Pillsbury in person. A perfect ending to a perfect weekend in the Verde Valley. Photo by Stacey Wittig
G
roupie is generally defined as an enthusiastic supporter or follower. In our case, we are not avid fans who follow a rock band, but instead avid fans who follow Arizona wine. Thanks to Arizona Vines & Wines, we are now officially coined “Groupies.”
Jen and I do not consider ourselves Groupies, but rather, enthusiastic advocates of Arizona wines. We serve Arizona wines while taking in the Tucson Pops “Music Under the Stars” concert series to encourage curious onlookers. We use Facebook to highlight all our adventures and display vineyard websites and contact information. We carry a box of Arizona Vines & Wines Magazine in the trunk of our car and give them to people we meet in restaurants and grocery stores. We have taken cases of our favorite Arizona wines back to Kansas and held tastings for our friends. We knew we had arrived as the quintessential Arizona Wine Ambassadors and were deeply honored to be invited by Rob and Sarah Hammelman to Sand-Reckoner Vineyards “Vineyard Warming” celebration after the Spring 2011 Willcox Wine Festival. Thanks again, guys!
"Jen and I do not consider ourselves Groupies, but rather, enthusiastic advocates of Arizona wines."
To familiarize ourselves with Arizona Wine Country, we did some research, visited several Sonoita/Elgin vineyards and, of course, utilized Facebook. In August 2010, Kief Manning of Kief-Joshua Vineyards posted a picture of his vineyard in the wee hours of the morning, just a week shy of harvest, after a freak hailstorm devastated parts of Winery Row in Elgin. Being from Kansas, it reminded us of the aftermath of a tornado. Without hesitation, we threw our boots and shovels in the car and headed south. Upon arrival, we were speechless as we gazed upon the once beautiful clusters that now littered his yard. As we sat on the patio in disbelief, Kief reminded us that the life of a farmer/winemaker can be perilous at times and far from glamorous. We were invited to stay for dinner and taste his wines, all the while being treated like family. In that very moment, the Arizona Wine Groupies were born.
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Our plan is to have our own combination vineyard/B&B in the near future. We want to take our involvement in the Arizona wine industry to the next level. I hope that by then, we will have a few groupies of our own Arizona wine. If you see us at an event, please do not hesitate to introduce yourselves. We love meeting new friends that share our passion for great wines and company. Cheers from J & J! Jeff Haskell and Jennifer Janzen live in Tucson, Arizona. Jeff owns Mt. Vernon Contractors and aspires to become an Arizona vintner. Jennifer owns JJ’s Pantry, a web-based all-natural gourmet food store featuring dry mixes and jarred items made exclusively from Arizona grown fruits, veggies, herbs and nuts.
jjspantry.com ARIZONAVINESANDWINES.COM
Lawrence Dunham Vineyards EARTH'S FRUIT COMES FULL CIRCLE Article By Josh & Rhonni Moffitt/Photos Courtesy of Lawrence Dunham Vineyards
C
urt Dunham and Peggy Fiandaca’s first introduction to Arizona wine began the same way as it has for many others. They were prepared (and expected) to hate it. Instead, they were completely surprised that they genuinely loved it. And so began their obsession that led to Curt and Peggy to make some world-class Arizona wines of their very own. For our interview, they invited us to come down to their vineyard and winery in Cochise County at the base of the Chiricahuas near Willcox, where they prepared a delicious spread of food for dinner and shared some of the wine they produced from their land. Curt prepared dinner while watching hockey on TV, and on the patio, Peggy shared their business philosophy with us. Lawrence Dunham’s business model is simple – sell all their wines directly from the winery through a network of friends and family created through their wine club. Curt and Peggy are not new to this philosophy; they’ve been wine club members of Navarro Vineyards in Mendocino County for 20 years. It is family owned and operated, with very small production. Navarro sells everything they produce out of their tasting room and through their wine club. What drew Peggy and Curt to the wine club was the quality of the wine; what has kept them members so many years later is the connection Navarro established with their customers, creating the unique experience of becoming part of the family. They were so impressed by the bond they felt with Navarro that they decided to model their own winery after the same type of program. They plan to keep production small and hands on, limiting themselves to 3000 cases per year. “All we want is a thousand friends to buy our wine, number one, that is our marketing strategy. That will make us successful.”
Curt interrupts, “Red Wings are out!” (The Nashville Predators beat the Detroit Red Wings.) “Honky Tonk has just taken down a hockey town!”(Curt and Peggy are major hockey fans). Shortly afterward, the TV was turned off and Curt served up expertly prepared pork tenderloin with a cumin rub and a Willcox cherry chutney perched alongside Parmesan-butter cauliflower. Curt paired the plate with their R.E.D. wine (a Grenache-based blend), which led into a discussion about Curt’s winemaking style. Because they are such foodies, and Curt is such a great chef, he understands the nuances of flavors and the chemistry of cooking which in turn translates to understanding the chemistry of winemaking. Their wines are made to pair well with food. He really thinks about the wine and what he wants to produce with the grapes from the very beginning; starting out in the field, he tastes the grapes and envisions the outcome. His wines are his orchestra; a symphony of flavors that pair well with each course served, from the starter through dessert. Curt does not pair a wine with the meal, but rather thinks about which wine he wants to have and then prepares a meal to complement the wine. “The wine should taste better with food than it does by itself.” In 2002, Peggy and Curt built their dream home in Fountain Hills and in that home was a 2000 bottle wine cellar. Monthly, they committed to visiting different wine regions and filling up their cellar. They traveled through California, Oregon, Washington and even Portugal and France, filling the cellar bottle by bottle with wines they grew to love. One of their favorite parts of these excursions was visiting with the smaller production winemakers, hearing their stories about the wine and how it was made. “Every time we’d pull that bottle of wine, we’d relive that experience with the winemaker… in his barn, or metal building, or in the vineyard. We loved that.” Curt learned a lot about winemaking and the wine industry on those trips. We asked Peggy and Curt what was the pivotal turning point that brought them from their successful regional planning business to opening a winery, an outcome that they both proclaim was not even on their bucket list. Curt told us that they were looking toward the next phase of their life and exploring their options. Although they love their business and are very proud of what they’ve built, they also explain that it’s a lot of work, very high pressure, tons
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of traveling and a great deal of politics to wade through. “We looked at all the things we love doing, and we just love wine and love cooking,” Curt said. Peggy and Curt knew Rod Keeling and Jan Schaefer from working together in the past and throughout the years their paths had continued to cross. When they were invited down to Keeling Schaefer to try their inaugural 2005 vintage, they were not too eager to try the Arizona wine. Selfproclaimed wine snobs, they figured they would come down to support their friends, get through this one afternoon and get back to Phoenix as fast as possible. “We sat down to a lovely lunch, drank their wine and was like… you’ve got to be kidding me… you could taste great wine and the potential. It was mind bending to me that you could grow grapes like that in Arizona,” Curt said with a gleam in his eye. This was his pivotal moment. With their regional and urban planning business, Partners for Strategic Action, still going gang-busters, they weren’t ready for the lifestyle change yet. So they considered buying five to ten acres just to tie up the land, figuring that at some point this area would be a big wine region. Within a few weeks after that life-changing Arizona wine tasting experience, they started looking at land. They believe this area at the base of the Chiricahuas, is the prime grape growing area of Arizona. At the end of their first day exploring the region with a local realtor, they begrudgingly looked at one last property that they knew was not what they were looking for: It was overpriced ($1 million+), too big (40 acres), had a house and an additional building (they just wanted land), but the realtor insisted. While they toured the property, inside his head, Curt thought that this property with this home and the building that would be perfect for a winery looked just like many of the wineries
Being big believers in this area and what it has to offer, Curt and Peggy feel an obligation to be stewards of this land that has been passed down from the Native Americans who used to farm native squash along Ash Creek. Curt believes that the 1300 mesquite trees that were cleared from the property left behind a legacy of fertilizer for his vines. They chose to plant Rhone varietals such as Petite Sirah, Grenache, Syrah and Viognier, because the rocky soil is very similar to southern France. Petite Sirah, they feel, will be the signature grape of the region, and they will be planting another two and half acres of it this year. Curt admitted that he was not 100% happy with his first wine, but since it is on the wine list at some of the best restaurants in Arizona including the Ritz-Carlton Dove Mountain, he is not going to beat himself up too much. As expert planners in their day jobs, having a vision was extremely important to them. In the morning, over coffee, Peggy unfurled the rolls of architect plans and described to us in detail the vision they have for the property. These plans include a perfectly laid out patio and tasting room, located just off the winery building, knowing that they plan to have many events at the vineyard. Education is an important feature at Lawrence Dunham Vineyards. Throughout the year, Peggy and Curt offer many different types of educational events, both at the vineyard and at their home in Fountain Hills. Their Grape to Glass Symposium is a unique experience held at the winery where you learn about the estate grape varietals, the terroir and unique characteristics of the environment and sustainable agricultural techniques that are used at Lawrence Dunham Vineyards. The attendee also receives a personal tour of the winery and learns about Curt’s winemaking style. Not all events are centered on education, we’ve had the opportunity to be a part of their Valentine’s dinner, limited to 12 couples and held at their home. Lawrence Dunham Vineyards has a commitment to Arizona, to fine wine and to creating a family around both. Peggy and Curt have gotten here through a series of pivotal life-changing moments… moments that were not clear at that specific time but have become apparent over their twenty years together. You can taste their excitement, passion and promise in every glass of wine they produce.
Behind the Logo
Eppy, Curt and Peggy he visited in Walla Walla or Sonoma. Peggy was lost in thought about the potential as well. They didn’t speak a word to each other on the drive home until Tucson. Two hours later, Curt turned to Peggy and said, “Instant winery, just add grapes.” After months of negotiations, soil testing, plus many other types of testing, the place went into escrow and that was the beginning of Lawrence Dunham Vineyards. They had grapes in the ground within six months of closing. ARIZONAVINESANDWINES.COM
The first circle is for the original farmers of the area, the Native Americans who grew corn and squash along the creek on their site. The second circle represents Curt and Peggy, the next generation of farmers growing wine grapes. The third circle is about turning the grapes into wine. It’s about being good stewards of the land, protecting the area, the soil and hoping that the next generation will continue the farming legacy of this property.
LawrenceDunhamVineyards.com ARIZONA VINES & WINES - SUMMER 2012
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Mead, an Age Old Beverage By Greg Gonnerman, AZWineMakers.com
S
ome believe that mead is the oldest type of fermented beverage on Earth, yet many today have never heard of it. Mead is simply honey wine; the fermented product of honey, water and yeast. The earliest archaeological evidence for the production of mead dates to around 7000 B.C. Since making mead doesn’t require the cultivation of plants and it’s so easy to inadvertently make, some believe that it was first made far earlier than that. It may have even been independently invented (or discovered) at various times around the world. In fact, mead has featured prominently in cultures as diverse as the Vedic religion of ancient India and the mythology of the Norse people, and it was the preferred drink of many of the great philosophers of ancient Greece.
a mead taste a bit like rocket fuel, but over time these molecules can react with acid and break down to form esters which enhance flavor and aroma. If you’d rather just buy someone else’s handiwork, you’re in luck. Several commercial wine makers in Arizona have tried their hand at making mead, and most large wine stores carry at least a few brands from Arizona or elsewhere.
Although interest in mead has not been as great in recent generations as it once was, in some parts of the world mead-making traditions have been kept alive. Some monasteries in Europe with a tradition of bee keeping have also traditionally made mead. In various corners of northern Europe where summers are too short and cool for grapes, mead has continued to be a popular beverage. There are actually many different types of mead. First and foremost, subtle differences in honey can carry through to the finished mead. At your local grocer you are likely only to find products labeled ‘honey’ or ‘clover honey.’ Large commercial producers simply buy honey from smaller producers, then they blend it, heat it and push it through a filter. This processing removes anything that would have made the honey unique, essentially stripping it of its character. If you want to make mead that is truly unique and expresses the terroir (that sense of soil, climate and area) you need to find locally produced honey. Fortunately locally produced honey is fairly easy to find in Arizona, and varieties such as orange blossom, mesquite and desert wildflower are excellent for making mead. Differences in mead recipes aren’t limited to just the variety of honey. Mead may be flavored with various spices, producing a beverage called metheglin, and if grape juice or some other fruit is added pre-ferment the result would be called a pyment or melomel. Other popular types of mead include cyser (apple mead), acerglyn (maple mead) and rhodomel (rose petal mead), among others. If you want to try making mead at home you could start with a simple Show Mead recipe, which is just honey, water and yeast. Combined with a sweet mead yeast, three pounds of honey per gallon batch yields a sweet or medium sweet mead and two pounds per gallon produces a dry beverage. Another recipe that’s a perennial favorite among hobbyists is Joe’s Ancient Orange. This recipe includes oranges, raisins, cinnamon, cloves and other spices. The complete recipe can be found online. A mead that is finished sweet or flavored with fruit or spices is ready to drink much earlier and is more palatable. Dry show meads can start out rather rough around the edges, but after being cellared for a number of years they can be transformed into a delicate beverage with subtle fruit and floral notes. This is generally attributed to complex alcohol molecules known as fusel oils. Even small amounts of these fusel oils can make
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Fortunately locally produced honey is fairly easy to find in Arizona, and varieties such as orange blossom, mesquite and desert wildflower are excellent for making mead. Greg Gonnerman is an amateur grape grower and winemaker in Mesa, Arizona, and he’s also a founding member of AZ Wine Makers
AZWinemakers.com ARIZONAVINESANDWINES.COM
Chef Spotlight: Chef Jeremy Pacheco Of Lon's at the Hermosa Inn
Article by Taryn Jeffries, Phoenix Bites, Editor-in-Chief
Much of this is due to Lon’s Executive Chef Jeremy Pacheco, a ninth-generation Arizonan. While the property is rich with history and artful reminders throughout the restaurant and casitas, it is the food that displays the pride and commitment to all things Arizona. Chef Pacheco was raised on a farm in Marana and learned early to have an immense respect for the land and the fruits it bears when one dedicates to it.
He uses the garden not only as inspiration for creating new dishes, but also as a training opportunity for the rest of the kitchen staff.
Just outside the kitchen, is a halfacre organic garden filled with seasonal fruits and vegetables cultivated from indigenous seeds. He uses the garden not only as inspiration for creating new dishes, but also as a training opportunity for the rest of the kitchen staff. It helps them create a connection with the mindful tending, cultivating and creation that comes from the ground up. He uses these opportunities to empower the staff to participate in the menu creation process. The dedicated mentor has been quoted as
HermosaInn.com/Lons 16
saying, “There’s an intense sense of pride and accomplishment when we serve our own delicious food to our guests.” Photo courtesy of Lon's at the Hermosa Inn
P
rior to moving to Arizona many moons ago, had I done a word association with the idea of Arizona, it would have equated to visions of cacti, horses and the random tumbleweed rolling across a desert landscape. After living in the Valley of the Sun for the last 25 years, I have learned a few things. While my landscape is smattered with cacti and I live in an area where many people have horse properties, it is a rare occasion that I see tumbleweed cross my path, though it does happen. In more recent years, I have played the ‘food association’ game with locations. My home state of Illinois brings on visions of a large steak and a perfectly baked potato. California conjures up thoughts of beautifully prepared fresh seafood. Arizona is a bit more eclectic, having a large population of transplants from other locales. If you were to ask me where one should dine to enjoy the quintessential Arizona dining experience, I would always suggest Lon’s at the Hermosa Inn.
ARIZONA VINES & WINES - SUMMER 2012
His commitment to Arizona-grown does not stop there; Chef Pacheco says that one of the favorite parts of his job is to forge relationships with local vendors, to the end that 80% of all the restaurant’s vendors are local purveyors. It’s not just the food that’s local - the restaurant as well as the newly opened watering hole, ‘The Last Drop,’ showcase several local vineyards (Page Springs Cellars and Arizona Stronghold to name a couple) and breweries (think Four Peaks and San Tan amongst others.) While Lon Megargee instilled his passion into the design of his former home as well as his art that is displayed throughout the property, Chef Pacheco takes it all in as motivation for his artfully crafted dishes. He finds inspiration from the ingredients and crafts a meal taking painstaking care to draw out the flavors and beauty of each individual component. From intimate dining near the fireplace on the patio, to a celebratory affair in the library, or a tastefully decadent wine dinner in the wine cellar, which was once used as an underground space for Lon to drink and gamble with his cowboy buddies, it’s easy to see and taste the passion, commitment and rich flavors of Arizona history in every bite, all masterfully created by Chef Jeremy Pacheco, a native and staunch supporter of all things farm-to-table, starting in his own backyard.
Make sure to keep an eye out for special events at Lon’s, lovingly created by Chef Pacheco. Find anything from tequila tastings to wine dinners, though a for-no-real-reason-at-all is as good a reason as any to be treated to the culinary styling of such a dedicated and community committed Chef. Taryn Jeffries is Editor-in-Chief of local food blog, Phoenix Bites. Read Taryn'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.
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PROUD TO BE THE
OFFICIAL WINE OF THE ARIZONA STATE CENTENNIAL
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STRONGHOLD
The History of the Trinity
A Brief History of Page Springs Cellars, Caduceus and Arizona Stronghold By Eric Glomski
F
or those of you who have enjoyed the “Trinity Wines” (Page Springs Cellars, Caduceus and Arizona Stronghold) over the years, you might recall some hazy memories of how the whole thing developed. Like all relationships, things have changed over time, and what was once a group of winemaking efforts that were all housed at Page Springs Cellars, are now three very distinct businesses and winemaking houses. Because these changes are important not only to our wineries but to the Arizona wine industry, I thought I would take a moment to lay down a brief history of where we started and where we have arrived today. Page Springs Cellars (PSC) was founded by my family and me in 2004. We crafted our first wines at a friend’s winery in 2003 which we released as soon as we opened our doors. In 2004, we also helped Maynard Keenan get off the ground with his Caduceus brand, and a year later we helped him make the first Merkin Vineyards wine, the Chupacabra. Initially we brought in fruit from some excellent vineyards in both Napa and the Paso Robles area, our relationships helping him craft wines such as Sensei, Naga, Anubis, Chupacabra, Shinola and others. This fruit sourcing continued through 2008. Because production started to burst at the seams at PSC, first Merkin's production was moved to Arizona Stronghold and then a year later Caduceus followed. In 2010, Maynard crushed a portion of his grapes at his own winery in Jerome and by 2011 he was handling all of his production there. Back in 2007, our PSC family owners set up an LLC called Arizona Vineyards. We brought on Maynard as a 50% partner and purchased the historic Dos Cabezas Vineyard (previously R.W. Webb Vineyard) in Willcox, Arizona, an 80-acre parcel with 60 acres of vines. One of the initial intentions was to supply our family winery in Page Springs, as well as Caduceus, with Arizona grapes. We had all planted grapes in the Verde Valley, but needed to secure an immediate supply, unable to wait the four to five years it would take for our vines to produce. But then it became apparent that we would now have too many grapes, which led us to consider starting another Arizona brand that would be more value oriented than PSC or Caduceus. Right around the same time, we also realized that there was already a small business named Arizona Vineyards near Nogales that hadn’t previously showed up in the corporation name search which required us to modify our company's name. Because I had spent time hiking and climbing in the area, I suggested we change our name to pay homage to and express reverence for the rich Native American history in the area. Cochise Stronghold, a stunning National Monument overlooking the valley, provided the inspiration. Arizona Stronghold Vineyards (ASV) was born, and Cochise and the Chiricahua Apache became our totem wines. It was also at this time when we started discussing how ASV could put Arizona on the wine map nationally.
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The first three wines, TAZI, MANGAS and NACHISE were produced and bottled at PSC. Tim White (now ASV’s winemaker) and I initially worked together at PSC to craft these first, definitive wines that ASV still makes today. Keenan came up with the majority of the design elements that define the label today, while I contributed stylistically, as well as writing the background text. Just a few short months after we purchased the property, we were bottling and labeling these seminal wines for Arizona Stronghold. ASV became an instant success which put a lot of strain on PSC’s administration and facility. The purchase of the Land’s End furniture factory and showroom on Old Hwy 279 in Camp Verde relieved some of this pressure. This twoacre plot with two industrial metal buildings and one small house was quickly morphed into a production space, tank room, barrel aging cellar, indoor crushing area and a case storage facility. The 2008 vintage was produced solely there under Tim White, with my assistance. Although the wine production was now, more or less, independent, ASV’s ability to function as a business was still totally dependent on PSC due to shared staff, as well as administrative and permitting structures. This made a lot of sense from an efficiency perspective but eventually became too confusing as ASV grew. In early 2012, we set out to wean ASV off the PSC teat. This was (and still is) no easy task. For five years, many quid quo pro agreements were made, equipment was purchased by one company that ended up being used more by the other and all kinds of things were shared (and we got used to sharing), employees times and salaries were allocated between the two companies, etc. In retrospect, I think our business managers did a phenomenal job of keeping things straight, but it was apparent that it was time for Arizona Stronghold to run its own course so PSC could slow down and enjoy the efforts of eight vintages of brand building and winemaking. As I write, 80% of the “splitting” is done. Much to my overworked relief, I stepped down as the General Manager of ASV in January, and my stepfather Rod Young stepped in to take the helm. Tim White became the Director of Winemaking. There are some lingering challenges that we could not have foretold when this whole thing began, but I am confident by the middle of the year Arizona Stronghold Vineyards will by walking completely on its own. So, in a nutshell – Page Springs is my family winery, Caduceus is Maynard’s and ASV was originally a 50-50 partnership between Page Springs and Maynard. Today I am a founding shareholder, but am no longer involved in Arizona Stronghold otherwise, and I no longer direct any of the winemaking at Caduceus or Merkin. Although PSC has helped many brands get off the ground, today we only crush, vinify and bottle our own wines here at the Page Springs winery. I am immensely proud of all these projects and will continue to watch with wonder as each evolves and takes their place in Arizona wine history.
ARIZONAVINESANDWINES.COM
Hobbyist Profile
Greg Gonnerman: Grapes & Guns by Nathan Brugnone
“A
rizona winemakers are atypical; they’re characters.” – Greg Gonnerman
I hopped into my silver Hyundai, queued The Who’s “The Seeker,” and departed the Verde Valley on a chilly spring morning. My destination: One of three low-desert vineyards maintained by Greg Gonnerman, the President of AZ Wine Makers, a statewide hobbyist winemaking group. This particular vineyard lay nestled at an undisclosed property in Queen Creek, just outside of Phoenix, AZ. Pulling onto I-17, I phoned Greg, who indicated that he was running ahead of schedule. The sound of gunfire thundered in the background, leaving broken, garbled words. Then silence. The signal was lost.
Then, waxing poetic, he noted, “This is therapy out here, walking through the vines, caring for each one. It’s cathartic. Pull!” Startled by this exclamation, I lobbed my phone into the sky. BAM! Greg unflinchingly took it out with his rifle. “Low-desert grape growing possibilities are underestimated. Most of the attention in Arizona is focused on 3200 ft. and above, but you can get grapes to grow just about anywhere. Of course, some varietals do better than others.” Greg listed off the 22 different varietals he has planted at three locations in the area: San Tan, Usery Pass, and [redacted]. “With the heat here, reds like Petit Verdot, Syrah and Zinfandel don’t hold color very well; they don’t produce much sugar or tannin, especially at temps above 97 degrees. Concord Seedless even develop seeds! But the whites do very well with the proper attention and additions,” he says, presenting his AZ State Fair Blue Ribbon White Blend. While he did not elaborate on the specific varietals in this blend, he listed the whites growing at the vineyards: Muscat, Viognier, Sauvignon Blanc and Chardonnay. When asked what he does for work, he mentions that he acts as a systems engineer, quickly turning his attention back to the vines.
Hollister, CA 1992
Photo Courtesy of Greg Gonnerman
“One thing I’ve learned from this site is that rich, farmland soil isn’t necessarily what grapes want. I’ve got Barbera in poor soil at another site that reaches 26 Brix. As far as reds go, I have high hopes for that varietal,” echoing fellow winemakers throughout the state. In fact, Greg has been networking with winemakers in Arizona for years, attending and hosting hobbyist gatherings in Tucson and Phoenix. In addition, Greg maintains a blog covering topics ranging from “Disease and Insect Control in the Sonoran Desert” to “Cellaring Wine in a Hot Climate.” His advice to those who wish to get started: There’s no reason not to.
Discussing how he began, “I developed an allergy to beer, so I started attending weekly wine tastings in Scottsdale. My first homemade wine was fermented Welch’s Concord grape juice. That was seven years ago. Now, I have three vineyards in the Phoenix area. I’m carrying on a tradition that I’ve traced down my mother’s side of the family tree, back to 1850 in the Black Forest region of Germany,” adding a passion for firearms of all caliber and motocross racing. When prompted, he swears winemaking is just a hobby.
"People said I was crazy to plant grapes in the low desert." The under-two-hour drive ended at the intersection of two rural-ish, dirt roads. As I stepped out of the car, any signs of life vanished, except for the distant buzz of bees. The hum grew louder, punctuated by momentary lapses. It was coming from the south, towards which I turned. What a sight: A 40-ft rooster-tail of dust trailed Greg on his motocross bike. Without missing a beat, the bike hit a jump, completed a double-back flip, landed and skidded to a stop 3 ft. from the Hyundai. Off hopped Greg, wearing a rifle and a six-shot wine cozy; “Right over here,” he said, leading me through a roadside gate. “People said I was crazy to plant grapes in the low desert. But you know what? I learn something new from each site. Each vineyard teaches its own lesson. You see over there,” pointing to gopher tunnels. “This is the only vineyard where they have the guts to show their faces.”
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ARIZONA VINES & WINES - SUMMER 2012
The sun is now high and hot. Greg speeds-off on his bike as I turn the key to the silver Hyundai. The scent of creosote pumps out of the vents.
GoldMineMtn.com
Nathan Brugnone is a founding member of AZ Wine Makers and has produced award-winning wine. His passions include those of many Trustafarians: music, winemaking, cuisine, writing, comedy, and world peace, in that order.
AZWineMakers.com ARIZONAVINESANDWINES.COM
great food • craft brewed beer fine wine • espresso, coffee & tea live music • local art
PROUDLY SERVING : ARIZONA WINES FROM Page Springs Cellars, Arizona Stronghold & Caduceus Cellars choose from an eclectic selection of vintages reserved in our temperature controlled wine room enjoy a glass with friends on our rooftop at dusk it doesn’t get much better 928.717.0009 • 142 N. CORTEZ • PRESCOTT, AZ
www.ravencafe.com
Croissant In The City's Artisan Spotlight: Hayden Flour Mills Article & Photos by Rachel Ellrich Miller
T
ucked in the back corner of Pane Bianco, is the newly revitalized Hayden Flour Mills. The bustle of the kitchen dances on the periphery of the fair pine wood stone mill. The former Hayden Flour Mills, which operated for over 125 years in Tempe, and closed back in 1998, has been resurrected in this borrowed nook, by Jeff Zimmerman, a former engineer, and his family. Jeff was growing heirloom vegetables as a hobby, when he started to contemplate organic grains, also known as heritage grains. Researching and learning from Native Seeds, a nonprofit conservation organization that is located in Tucson, Arizona, a passion was sown for these grains that are not always readily accessible. With the desire to create something for his family, Jeff started to build his business plan. The building and name abandoned, Jeff resurrected Hayden Flour Mills, to bring back the availability of these heritage grains, of days gone by. After consulting the knowledge and expertise of Glenn Roberts of Anson Mills, Jeff purchased a stone flour mill from Austria. He gleaned additional assistance from food writer and sustainable agricultural activist, Gary Nabhan, and with his help, Jeff was able to learn more about which grains he could sustainably grow in Arizona. His daughter Emma returned from Montreal to lend a hand, where she was working on her PhD, and the new family business was born. Cooks and wait staff prepping for service traverse past the rear nook calling out greetings to The Zimmermans. Emma climbs a tall stepladder, sending the contents of a large bucket of corn kernels plunking into the funnel-shaped hopper on the top of the flour mill. A few adjustments to the minimal knobs and levers sends the stone whirring, and the corn quickly becomes pulverized dust. It is then
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ARIZONA VINES & WINES - SUMMER 2012
Hayden Flour Mills stone mill from Austria, hard at work.
sifted into the built-in sieve, sorting it into different sizes, expelling the bran, or outer husk, out the end. The Zimmermans are phasing out purchasing their grain from other organic growers, as they add more plantings to the seven farmers they use to grow their grain in south and central Arizona. These farms are currently growing the heritage grains that Jeff has scoured the United States to find. Some of the grains date back hundreds of years, like
ARIZONAVINESANDWINES.COM
the Sonoran White Wheat, a soft white wheat that was originally milled at the Hayden Flour Mill over a hundred years ago. Other grains, like Emmer, also known as Italian Farro, date back to 20006000 B.C. Sitting on their prep table is a large plastic bag of ruddy-colored Floriani corn kernels. The cost for the 3-pound bag of the soonto-be-planted kernels? $400. “It’s an investment,” says Jeff. It will carry on this heritage line of seed.
Corn, prepped and ready to be milled into semolina, cornmeal and polenta.
The majority of corn grown in the United States is used for ethanol, cattle feed and high-fructose corn syrup. It is not good corn and it’s not for eating buttered up on a hot summer night. To have corn for milling, the Zimmermans are growing nine different varieties of corn in Arizona. This corn is most commonly referred to as Indian corn and eventually is milled into semolina, cornmeal and polenta. Streaks of flour begin to appear on Emma’s blue chef ’s apron, as she moves effortlessly through the tight space. She checks her list of grains to be milled that day and drags another white-lidded container towards the hopper end of the mill. It’s a dusty business. Jeff and Emma are committed to keeping the production small, milling in one year what a large commercial mill processes in one day. The Zimmermans want Hayden Flour Mill to always be a specialty, and have no plans to be big. Human hands touch and guide at every step. “Fresh, sustainable and taking care of the farmers,” are the goals for Hayden Flour Mills.
WHERE CAN YOU FIND HAYDEN FLOUR MILLS PRODUCTS? Pane Bianco Singh Farms Bodega Market Phoenix Public Market Saturday Farmer's Market Scottsdale Old Town Farmer's Market
HaydenFlourMills.com 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.
Alcantara Vineyards Alcantara Vineyards is a dream venture created by owner Barbara Predmore. Barbara and her husband Bob started the vineyard to provide their family and partners the opportunity to work and develop a vineyard community and 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.
Caduceus Cellars Maynard James Keenan created this label for his northern Arizona vineyards, Merkin Vineyards. One day while sipping some fine wine on his patio in the hills of Jerome, Arizona, he realized that the climate in the area was similar to the climates where some of his favorite wines were produced. Why not grow a vineyard here? When asked about the type of wine he intended to grow, he answered, “My art and music has been described as ‘thick, dense, rich, complex, engaging, emotional and spiritual,’ by those who are fans. And an ‘acquired taste’ for those kind others who are not.” He felt that Arizona aligned with this description and that they were a match made in heaven. “Surely these qualities will be reflected in the wine that Arizona will present to us.” (Oh, did we forget to mention he is the lead singer for Tool?) His wines can be purchased at select retail outlets as well as their tasting room in Jerome. Also available online at Caduceus.org.
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
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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!
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." ARIZONAVINESANDWINES.COM
Granite Creek Vineyards From a love of the land sprang a relationship with grapes that culminated in superb, award winning, living wines with no added sulfites. Granite Creek Vineyards was founded in 1974 when owners Kit and Robin Hoult planted grapevines and began the 36-year legacy of Arizona’s first and only Certified Organic Vineyard. Dedicated to environmental stewardship, Granite Creek Vineyards is a scenic environment to enjoy the ambiance of the vineyard’s rural roots. Relax with picnics and great live music on this historic 100-year-old Arizona farmstead that has been nurtured to become sips of the enduring pleasures of fine wine. To learn more visit their website at GraniteCreekVineyards.com.
Freitas Vineyard Freitas 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 Cellars At Page Springs Cellars the goal is to create delicious wines that express the unique character of the landscape. They trust that their wines and winemaking convey their philosophies concerning family, education and living life to the fullest. Owner and Winemaker Eric Glomski feels strongly that growing grapes, making wine and raising a glass is a cultural ritual that fosters friendship, brings together families and unites communities. “Good wine is not strictly the esoteric fare of nobility. Wine is for the people.” Not only does Eric have a vineyard in Northern Arizona, he owns two additional vineyards in Willcox, AZ, including Arizona Stronghold, a second venture with Maynard James Keenan. Eric’s vision is at the forefront of bringing Arizona wines onto the national stage! Learn more about their wines and events at PageSpringsCellars.com.
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ARIZONA VINES & WINES - SUMMER 2012
Sycamore Canyon Winery Sycamore Canyon Winery is located on the banks of Oak Creek just south of Sedona. Their mission statement is to create the finest quality wines available anywhere in the world. The location of the vineyard was chosen because of the perfect microclimate for growing grapes: Plenty of sunshine, clean water and a cold breeze that comes down from the Mogollon Rim which cools the grapes off every evening. All of their custom wines can be sampled at the Art of Wine located in Sedona at the Hyatt Piñon Pointe Shopping Center. They are open seven days a week. ArtOWine.com
Bitter Creek Winery Jerome’s newest wine venture. An avant-garde ambiance of artwork in a first-class gallery showing some of the area’s finest artists, is the place to be for a wine tasting. Their vintner invites you to experience all of his Nouveau varieties while watching the panoramic view across the Verde Valley with Sedona Red Rocks in the distance. 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 11am6pm. For more information please visit BitterCreekWinery.com or just stop by!
Cellar Dwellers Cellar Dwellers Wine Co. was started by two childhood friends, Chris Babin and John Scarbrough. With enthusiastic fervor, a love of winemaking and Arizona, Chris and John have set out to create great Arizona wines that are hip, fun and accessible to all wine lovers. The first label released was their Tarantula Hawk, a 2008 Zin. Although the 2009 Canvas blend has sold out, you can find the 2009 Tarantula Hawk for sale at locations around Northern Arizona and select locations in the valley. The 2010 Cicada, a Sangiovese Cabernet blend, has been released. Find our more at CDWineCo.com. Also check them out on Facebook. ARIZONAVINESANDWINES.COM
Burning Tree Cellars
Dionysian Cellars
Burning Tree Cellars is the brainchild of long time Verde Valley resident and wine geek, Corey Turnbull. Alongside friend and partner, Mitch Levy, they have been working to make this dream a reality for the last four years.
Dionysian Cellars was founded in 2007 by owner and winemaker, Darin J. Evans, with one goal in mind: to produce ultra-premium wines. All wines are created in a Dionysian fashion with respect to each wine's unique personality. 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 in very select restaurants around the state. More at DionysianCellars.com. A True Cult Winery
Burning Tree specializes in small batch, meticulously maintained, boutique wines utilizing the finest available fruit sources, quality oak, patience, and a whole lot of love. Batches are kept small and wines are kept close to the vest. "We want to share the wines with those who seek them out. To say the least, you will not find any of these wines in your local supermarket!" The 2009 Lotus and the 2009 Dragon are available now while the 2010 Peasant is available via their mailing list only. Their handcrafted wines are available at the Arizona Stronghold Vineyards Tasting Room located in Old Town Cottonwood as well as the Page Springs Cellars Tasting Room located in Page Springs. Look for the Burning Tree Cellars Tasting Room to open later this summer. Make sure to check them out online at BurningTreeCellars.com.
Pillsbury Wine Company Sam Pillsbury, noted filmmaker, first planted vines on the Willcox Bench in 2000 when he was a partner in Dos Cabezas with Al Buhl. Since then he started his personal dream project in 2006 with 100 acres of prime desert vineyard land near his original vineyard in Kansas Settlement. Sam’s dream was to celebrate the local terroir ... an Arizona Chateauneuf, a sustainable Rhone vineyard producing premium quality hand-made 100% 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.
Arizona Stronghold Vineyards Eric Glomski and Maynard Keenan purchased the historic Dos Cabezas Vineyards in early 2007 and renamed the Willcox vines Arizona Stronghold Vineyards. They believe that the soils and climate at the vineyard stand up to the finest in the world, feeling strongly that their wines express, first and foremost Arizona, and secondarily the grapes and hands of the vignerons involved. Their desire was to bring Arizona to the national wine stage, promoting their wines as value and quality based. They believed that great wine doesn’t have to be expensive; it doesn’t have to be pretentious; and it shouldn’t be hard to find. It just has to be great and it has to be made by people that 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.
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ARIZONA VINES & WINES - SUMMER 2012
Jerome Winery Jerome Winery was built on the side of Cleopatra Hill between Prescott and Sedona in the historic town of Jerome, featuring over 30 uniquely handcrafted, individually distinct wines. The vintner’s philosophy is to create wines that are enjoyable for the novice and the connoisseur alike. The owner learned the art of wine-making by training as an apprentice under master winemakers throughout the United States and Europe. Wine varieties include Pinot Grigio, Mourvedre, White Zinfandel, Syrah, Muscat, Zinfandel, Sparking Wine, Cabernet Franc, Cabernet Sauvignon, 15-yr-old Port and others that are soon to be added! In addition to the Jerome Winery, they have 100 acres of vines planted in southeastern Arizona, the Dragoon Mountain Vineyards. Please visit their website at JeromeWinery.com.
ARIZONAVINESANDWINES.COM
1 Granite Creek Vineyards 2515 Road 1 East - Chino Valley (928) 636-2003 granitecreekvineyards.com Fri–Sun: 1-5 2 Jerome Winery 403 Clark Street - Jerome (928) 639-9067 jeromewinery.com Mon-Thurs: 12-5 Fri-Sun: 11–5 3 Caduceus Cellars 158 Main Street - Jerome (928) 639-WINE caduceus.org Sun-Thurs: 11–6 Fri-Sat: 11–8 4 Bitter Creek Winery 240 Hull Street - Jerome (928) 634-7033 bittercreekwinery.com Daily: 11-6 5 WINE CELLAR featuring Dionysian Cellars 1029 N Main Street - Cottonwood (928) 649-0444 dionysiancellars.com Daily: 12-9 6 Arizona Stronghold 1023 N Main Street - Cottonwood (928) 639-2789 azstronghold.com Sun-Thurs: 12-7 Fri-Sat: 12-9
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7 Pillsbury Wine Company North 1012 N Main Street - Cottonwood (928) 639-0646 pillsburywine.com Mon-Thurs: 11-6 Fri-Sat: 11-9 Sun: 12-6 8 Alcantara Vineyard & Winery 7500 Alcantara Way - Verde Valley (928) 649-8463 alcantaravineyard.com Daily: 11-5 9 Page Springs Cellars 1500 Page Springs Road - Cornville (928) 639-3004 pagespringscellars.com Sun-Thurs: 11-6 Fri-Sat: 11-9 10 Oak Creek Vineyards 1555 Page Springs Road - Cornville (928) 649-0290 oakcreekvineyards.net Daily: 10-6
12 Art of Wine/Sycamore Canyon 101 N Hwy 89A #B-9 - Sedona (877) 903-WINE artowine.com Mon-Sat: 10-8 Sun: 11-7
11 Javelina Leap Vineyard 1565 Page Springs Road - Cornville (928) 649-2681 javelinaleapwinery.com Daily: 11-5
13 Juniper Well Ranch 10080 W Tough Country Trail - Skull Valley (928) 442-3415 juniperwellranch.com Sat-Sun: 12-6 ARIZONAVINESANDWINES.COM
The Flavors, The View, The Experience
Featuring Arizona’s finest wines and craft beers. Located on Main Street Sedona in Sinagua Plaza. 320 N. Highway 89A, Sedona, AZ 86336 • 928.282.1700 www.tastingaz.com www.facebook.com/tastingarizona TastingAZ_5-2012HP.indd 1
5/11/12 11:51 PM
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 www.cottonwoodchamberaz.org for additional ideas. The Annabel Inn
(928) 649-3038
theannabelinn.com
Cliff Castle Casino Hotel
(800) 524-6343
cliffcastlecasino.net
L’Auberge de Sedona
(928) 282-1661
lauberge.com
Jerome Grand Hotel
(888) 817-6788
jeromegrandhotel.com
Juniper Well Ranch (Prescott)
(928) 442-3415
juniperwellranch.com
The Orchards Inn of Sedona
(928) 282-2405
orchardsinn.com
Lo Lo Mai Springs
(928) 634-4700
lolomai.com
Prescott Spring Hill Suites
(928) 776-0998
marriott.com/prcsh
Prescott Residence Inn
(928) 775-2232
marriott.com/prcri
The Tavern Hotel
(928) 639-1669
thetavernhotel.com
Adobe Grand Villas
(866) 900-7616
adobegrandvillas.com
Adobe Hacienda B&B Inn
(800) 454-7191
adobe-hacienda.com
Adobe Village Graham Inn
(800) 228-1425
adobevillagegrahaminn.com
Alma de Sedona
(800) 923-2282
almadesedona.com
Baby Quail Inn
(866) 87-QUAIL
Canyon Villa Inn of Sedona
(800) 453-1166
canyonvilla.com
Casa Sedona B&B Inn
(800) 525-3756
casasedona.com
Cozy Cactus B&B
(800) 788-2082
cozycactus.com
Desert Rose B&B
(928) 646-0236
desertrosebandb.com
Enchantment Resort
(928) 282-2900
enchantmentresort.com
Flying Eagle Country B&B
(928) 634-0663
flyingeaglecountry.com
Garland’s Oak Creek Lodge
(928) 282-3343
garlandslodge.com
Hilton Sedona Resort & Spa
(928) 284-4040
hiltonsedona.com
Hyatt Piñon Pointe Resort
(928) 204-8820
hyattpinonpointe.hyatt.com
The Inn on Oak Creek
(800) 499-7896
innonoakcreek.com
Junipine Resort
(800) 742-7463
junipine.com
Las Posadas of Sedona
(888) 284-5288
lasposadasofsedona.com
Los Abrigados Resort & Spa
(928) 282-1777
ilxresorts.com
Mii Amo Spa at Enchantment
(928) 203-8500
miiamo.com
Red Agave Resort
(877) 284-9237
redagaveresort.com
Sedona Rouge Hotel & Spa
(928) 203-4111
sedonarouge.com
Whispering Pines (Prescott)
(928) 443-1429
whisperingpinesbb-az.com
babyquailinn.com
A comprehensive list of lodging in the area is available on our website. Need a ride to wine country? From Phoenix or in Sedona/Verde Valley? Call AZ Wine Tours - Travel in Style (480) 528-2834 | AZWineTours.com
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ARIZONA VINES & WINES - SUMMER 2012
W
here to eat . . . There are many great
dining choices in Sedona and the Verde Valley. These places cross the spectrum from casual to elegant, something for every palate. •
Abbie's Kitchen
•
Grapes
• • • • • • •
(928) 634-3300
The Asylum
(928) 639-3197
Haunted Hamburger
(928) 634-0554
L’Auberge de Sedona
Nic's Seafood & Steaks
(928) 639-8477 (928) 282-1661 (928) 634-9626
Open Range Grill & Tavern (928) 282-0002 Taos Cantina
The Tavern Grille
(928) 282-2405
(928) 634-6669
•
Barking Frog Grille
(928) 204-2000
•
Cowboy Club
(928) 282-4200
Cucina Rustica
(928) 284-3010
• • • • • • • • •
Belgian Jenny’s Crema Cafe
(928) 639-3141 (928) 649-5785
Elote Cafe
(928) 203-0105
Heartline Cafe
(928) 282-0785
Reds at Sedona Rouge
(928) 203-4111
The Vineyard Bistro
(928) 634-2440
Old Town Red Rooster Café Rendezvous in Old Town
(928) 649-8100 (928) 634-3777
W
hat else is there to do . . . Here are a few ideas! This is just the tip of the iceberg . . .
•
Sedona Adventure Tours
•
Tasting Arizona
•
Verde Valley Olive Oil Traders
•
Dancing Hands Massage
•
The Horn Saloon
•
Out of Africa
“Water to Wine Tour” & Assorted Wine Tours (928) 204-6440 | sedonawinetours.com Beautiful views, AZ wines & brews, Uptown Sedona . . . (928) 282-1700 | tastingaz.com They're in Jerome, too! (928) 634-9900 | vvoliveoil.com
Massage in the vineyard at Page Springs Cellars (928) 300-3708 | DancingHandsMassage.net Nice selection of craft brews & fine wine in Camp Verde (928) 567-7229 An exciting and new view of wildlife (928) 567-2840 | OufOfAfricaPark.com ARIZONAVINESANDWINES.COM
Lightning Ridge Cellars
Rancho Rossa Vineyards
After their first trip to Tuscany, Ron & Ann Roncone decided the wine they’d make would be based on their Italian heritage. Lightning Ridge Cellars, a small family winery, was established in 2005. It represents years of personal endeavor from the ground up. The old world style of wines they make are simply the wines they enjoy most. Their estate wines are proudly made from classic Italian varietals: Sangiovese, Nebbiolo, Montepulciano, Primitivo, Malvasia and Muscat Canelli. Located at 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
Rancho Rossa Vineyards is one of the largest family-owned wineries in the Sonoita area. They specialize in Ultra-Premium varietal bottlings from their 22 acres of estate plantings, using only 100% estate-grown fruit in their wines, the only winery in the area to do so. Their first vines were planted in 2002 and their second vineyard was planted in 2003. Rancho Rossa donates $0.10 to the American Cancer Society for every bottle of wine sold. Please visit the website at RanchoRossa.com to learn more.
Wilhelm Family Vineyards In 2003, Kevin and Karyl Wilhelm bought 20 beautiful acres of rolling Sonoita-Elgin wine-growing land to begin their winemaking dream. Today Wilhelm Family Vineyards is planted with seven different varietals, including Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, Petite Verdot, Tempranillo and Albariño. Other Spanish and Rhone varietals are currently being explored. Along with their wines, the Wilhelm’s 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.
Dos Cabezas WineWorks Dos Cabezas WineWorks has been producing wines in Arizona since 1995. Their award-winning wines have even been served at the White House. The winery was originally located on 80 acres near Willcox, Arizona. Just after the harvest of 2006, winemaker Todd Bostock purchased the winery with the help of his wife Kelly and his parents Frank and Paula. The winery was moved to Sonoita, close to the vineyard the family planted in Elgin in 2003 - Pronghorn Vineyards. They have since opened a tasting room at the winery and look forward to seeing you there soon! Visit them at DosCabezasWinery.com.
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ARIZONA VINES & WINES - SUMMER 2012
Callaghan Vineyards Located in the rolling oak-dotted hills of southeastern Arizona, at an elevation of 4800 feet, Callaghan Vineyards produces rich, complex red and white wines from its 25-acre vineyard. Mediterranean and Spanish varietals - Petit Verdot, Petite Sirah, Tempranillo, Mourvedre and Grenache - are the basic building blocks for their red blends, while Viognier and Riesling are blended for the estate wine. They soon will also include Marsanne, Roussane and Malvasia Bianca. From their first vintage in 1991, their wines have received many accolades from the most respected wine writers/ publications in the world. Please visit them at CallaghanVineyards.com.
Kief-Joshua Vineyards Kief-Joshua Vineyards is a small family business on 20 acres in beautiful Elgin. The first planting was in 2003 and currently they have about 10 acres under vine, consisting of eight different varieties: Tempranillo, Mourvedre, Petit Verdot, Cabernet Franc, Zinfandel, Riesling, Semillon and Viognier. The winemaker, Kief Manning, pursued viticulture studies in Australia, where he earned both a graduate and undergraduate degree in Viticulture and Enology. He practices traditional winemaking methods of minimal interference, open fermentation and barrel aging. He has also been practicing biodynamic growing procedures in the vineyard since 2006. Kief-Joshua Vineyards is a winery defined by family, passion and enthusiasm, with a commitment to winemaking that exceeds expectations. KJ-Vineyards.com. ARIZONAVINESANDWINES.COM
Canelo Hills Vineyard & Winery
Hops & Vines
Canelo Hills Vineyard and Winery is a family owned and operated winery established in 2003 by Tim and Joan Mueller. They specialize in small production wines made from 100% Arizona grapes, and their wine reflects the influence of the Sonoita 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.
Arizona 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.
room deck set amid mature vineyards.
Visitors can enjoy spectacular mountain views from the tasting
The tasting room is open Friday, Saturday and Sunday 10am to 6pm. Please visit the website for more information. CharronVineyards.com
Sonoita Vineyards Dr. Gordon Dutt, owner and founder of Sonoita Vineyards, is a retired soil scientist from the University of Arizona. As part of a research project back in 1973, he established an experimental vineyard on the red, acidic clay of the Babacomari Ranch in Southern Arizona. The success of that vineyard and the quality of the wines from those grapes led to the planting of a commercial vineyard in 1979, the first in the Sonoita-Elgin area. Sonoita Vineyards’ winery opened in 1983 with a first-vintage production of 300 gallons. Today Winemaker Fran Lightly is producing nearly 4000 cases (9500 gallons) per year from 10 different grape varieties including Colombard, Sauvignon Blanc, Pinot Noir, Syrah, Merlot and Cabernet Sauvignon. Over 90% of this production is sold through a beautiful and spacious tasting room, gift shop and special events facility with picturesque views of hillside vineyards, rolling grasslands and scenic mountain ranges. This facility is open daily (except major holidays) from 10am to 4pm. Visit SonoitaVineyards.com for more info.
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ARIZONA VINES & WINES - SUMMER 2012
(detail)
To Tu c
so
n
1 Charron Vineyards 18585 South Sonoita Hwy (520) 762-8585 charronvineyards.com Mon-Thurs: By Appt. Fri–Sun: 10-6
8
2 Dos Cabezas WineWorks 3248 Hwy 82 (520) 455-5141 doscabezaswinery.com Thurs–Sun: 10:30-4:30 3 Hops & Vines 3450 Hwy 82 (520) 955-4249 azhopsandvines.com Fri-Sun: 10-6 4 Wilhelm Family Vineyards 21 Mountain Ranch Drive (520) 455-9291 wilhelmfamilyvineyards.com Mon-Thurs: By Appt. Fri–Sun: 11-5
7 Canelo Hills Winery 342 Elgin Road (520) 455-5499 canelohillswinery.com Fri-Sun: 11-4 8 Kief-Joshua Vineyard 370 Elgin Road (520) 455-5582 kiefjoshuavineyards.com Daily: 11-5
5 Rancho Rossa Vineyards 32 Cattle Ranch Lane (520) 455-0700 ranchorossa.com Fri–Sun: 10:30-3:30
9 Sonoita Vineyards 290 Elgin Canelo Road (520) 455-5893 sonoitavineyards.com Daily: 10-4
6 Callaghan Vineyards 336 Elgin Road (520) 455-5322 callaghanvineyards.com Fri–Sun: 11-3
10 Lightning Ridge Cellars 2368 Hwy 83 (520) 455-5383 lightningridgecellars.com Fri-Sun: 11-4
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ARIZONA VINES & WINES - SUMMER 2012
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3248 HWY 82 Sonoita, Arizona 85637 520.455.5141 Open for tasting Thursday - Sunday 10:30 - 4:30 DosCabezasWineWorks.com
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W
here to stay . . . When traveling to wine country it’s a great
here to eat... You’ll find everything from pizza-
idea to make a weekend of it and have time to enjoy the area you are visiting. Here are some great places to stay while visiting your favorite wineries in Sonoita.
Sonoita/Elgin La Hacienda de Sonoita . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5308 HaciendaSonoita.com
Sonoita Inn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5935 SonoitaInn.com
Canelo Stone Cottage . . . . . . . . . . . . . . . . . . . . . . . . . (303) 384-0471 VRBO.com/90775
Casita Dole Che . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5687 CasitaDoleChe.com
Crown C Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5739 CrownCRanch.com
Rain Valley Bed & Breakfast . . . . . . . . . . . . . . . . . . . . (520) 456-2911 Whisper’s Ranch Bed & Breakfast . . . . . . . . . . . . . . . (520) 455-9246 WhispersRanch.com
Xanadu Ranch Getaway Guest Ranch / Hybrid B&B . . . (520) 455-0050 XanaduRanchGetaway.com
Patagonia
to-go to fine dining. Here are a few choice. Keep in mind that none of the wineries serve meals (you’ll find some snacks at a few) - so plan ahead, bring some sandwiches and have a picnic! •
The Steakout Restaurant & Saloon . . . (520) 455-5205
•
Cose Buone . . . . . . . . . . . . . . . . . . . . . . (520) 394-0010
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Home Plate . . . . . . . . . . . . . . . . . . . . . . (520) 394-2344
•
• • • • • •
Canela Bistro . . . . . . . . . . . . . . . . . . . . . . (520) 455-5873 Gathering Grounds . . . . . . . . . . . . . . . . (520) 394-2097 Viaggio Italiano . . . . . . . . . . . . . . . . . . . (520) 455-5282 Ranch House Restaurant . . . . . . . . . . . . (520) 455-5371 The Café . . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5044 Velvet Elvis Pizza . . . . . . . . . . . . . . . . . . (520) 394-2102 Wagon Wheel Restaurant & Saloon . . . (520) 394-2433
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hat else is there to do... Sonoita is an area with
SpiritTreeInn.com
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...
Casita Frontera Guest Cottage . . . . . . . . . . . . . . . . . . (520) 604-6762
Meet an alpaca! SquareTopRanch.com
Roadrunner Retreat . . . . . . . . . . . . . . . . . . . . . . . . . . . . (360) 455-0220 RoadrunnerRetreat.zoomshare.com
Spirit Tree Inn Bed & Breakfast . . . . . . . . . . . . . . . . . . (866) 394-0121
LaFronteraAZ.com/id60.html
Circle Z Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2525 CircleZ.com
Cross Creek Cottages . . . . . . . . . . . . . . . . . . . . . . . . . (520) 400-7230 Dos Palmas Vacation Home . . . . . . . . . . . . . . . . . . . . (866) 394-0056 DosPalmasAZ.com
The Duquesne House Bed & Breakfast . . . . . . . . . . . . (520) 394-2732 TheDuquesneHouse.com
The Enchanted Garden . . . . . . . . . . . . . . . . . . . . . . . . (520) 604-0070 EnchantedGardenAZ.net
Square Top Alpacas - (520) 455-4600
Sonoita Limo - (520) 954-5314 Have someone else do the driving! SonoitaLimo.com
Or visit the artist's community of Tubac, about an hour's drive from Patagonia
La Palomita de Patagonia . . . . . . . . . . . . . . . . . . . . . . (520) 394-2036 Painted House Studio . . . . . . . . . . . . . . . . . . . . . . . . . (520) 394-2740 Patagonia Oaks - A Birder’s Haven . . . . . . . . . . . . . . . (410) 527-0304 Red Mountain Guest House . . . . . . . . . . . . . . . . . . . . (520) 394-2977 RedMtnCottage.com
Studio 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) 398-2211 TubacGolfResort.com
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ARIZONA VINES & WINES - SUMMER 2012
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Sierra Bonita
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. Located northwest of Willcox in a valley created Tastings are offered at their Willcox winery location by appointment. by the Winchester, Pinoleno and Galiuro Sand-Reckoner.com. 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 At 5000 feet above sea level, the summer climate of warm, Syrah. A second vineyard was planted gradually, sunny days and cool, high desert nights combine with the devoted to Petite Sirah, Grenache Noir, Grenache Blanc, Mourvedre and Tannat. There are now 11 unique rhyolite volcanic soils to create wine with special characteristics. They produce estate acres of vines in production. The rootstock and grown and bottled wine on 21 acres of vineyards located on Rock Creek on the western slope clones were carefully chosen for this climate and of the Chiricahua Mountains in far southeastern Arizona. They live on the estate, a little wine soil, no pesticides are used, and all the skins and ranch on the side of the mountain, a quiet place far from the city, where one’s life plays out along cuttings go back into the vineyards to reinvigorate with the wine season. The winery and vineyard are not open to the public, however, they do the vines. Enjoy the 2009 Cabernet Sauvignon 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. and Syrah. SierraBonitaVineyards.com
Keeling Schaefer Vineyards
Lawrence Dunham Vineyards 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.
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ARIZONA VINES & WINES - SUMMER 2012
Cimarron In 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.
Golden Rule Vineyards Nestled near the northern tip of the Dragoon Mountains, Golden Rule Vineyards enjoys an exciting blend of quartz and limestone soils and excellent water resources in combination with a high desert climate that provides intense sunlight, warm days, cool evenings and nearly constant air flows. Owners Jim and Ruth Graham and vineyard manager Don Sobey are proud of their young wines and enjoy sharing them with friends. "We believe our abundantly flavored wines represent our distinct terroir and our passion for excellence both in the growing of our fruit and the making of our wines." Varietals currently in production include Zinfandel, Sangiovese and Shiraz. They eagerly anticipate future wines produced from their developing vineyard blocks that include Cabernet Sauvignon, Petite Sirah, Grenache, Mourvedre, Petit Verdot and Cabernet Franc. Visit their website at GoldenRuleVineyards.com to learn more about the wines and vineyard operation.
ARIZONAVINESANDWINES.COM
Coronado Vineyards
Zarpara Vineyard
In the early morning shadows of the Dos Cabezas Mountains Mark and Jacque Cook planted the first vines at their El Pinito Vineyard in Spring 2005. The vineyard is named for its lone, majestic pine tree, all that remains of what once was a golf course. The vines flourished and Coronado Vineyards is now proud to introduce you to their award-winning wines. Each wine is drafted to be a unique experience: Sweet table wines and exciting blends, gold-medal sparkling wine Dolce Veritas, 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
Enjoy 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, handcrafted and hard-to-find wines from our Willcox Wine Country neighbors. Stop by Zarpara Vineyard – your new Arizona wine destination. Zarpara.com
Carlson Creek Carlson Creek Vineyard is dedicated to the production of fine wine from Arizona. Carlson Creek is a family owned and operated vineyard. Although a young company, they are filled with a passion for the 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.
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here to eat . . . • •
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•
Vineyard View Restaurant............................. (520) 384-2993 At Coronado Vineyards - overlooking the vines Mon, Thurs, Fri & Sat: Dinner beginning at 5PM Sunglow Ranch Cafe.................................... (520) 824-3334 Delicious & healthy serving natural, organic & local foods Reservations required Big Tex BBQ......................................................(520) 384-4423 Some of the B&Bs also serve dinner if requested.
hat else is there to do . . . •
View local fine art at TRUST the gallery | WillcoxTrust.com
•
Apple Annie’s (seasonal) | AppleAnnies.com
•
Kartchner Caverns State Park | (520) 586-2283
• • •
Amerind Foundation Museum | Amerind.org
Hike Cochise Stronghold | CochiseStronghold.com
Tour the Rex Allen Museum | RexAllenMuseum.org
great B&Bs. and guest ranches. If you enjoy meeting some great people and staying in a beautiful environment - you’ll love it! •
Sunglow Guest Ranch (520) 824-3334 SunglowRanch.com
•
Cochise Stronghold B&B CochiseStrongholdBB.com 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
• • • • • •
Photo by Josh Moffitt
•
Visit Chiricahua National Monument | NPS.gov/chir/
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here to stay . . . Willcox has some
Colibri Vineyards
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ARIZONA VINES & WINES - SUMMER 2012
ARIZONAVINESANDWINES.COM
For Downtown Willcox Tasting Rooms From I-10 take exit 340 Right on Rex Allen Drive Right on N. Haskell Ave. Left on E. Maley St. (Hwy 186)
1 Sand-Reckoner 130 S. Haskell Avenue (303) 931-8472 sand-reckoner.com By Appointment Only
1
2 Keeling Schaefer Tasting Room 154 N. Railroad Avenue (520) 766-0600 keelingschaefervineyards.com Thursday – Sunday 11:00-5:00 3 Carlson Creek Tasting Room 115 Railview Avenue (520) 766-3000 carlsoncreek.com Thursday – Sunday 11:00-5:00
4 Coronado Vineyards 2909 E. Country Club Drive (520) 384-2993 coronadovineyards.com Monday – Saturday 9:30-5:30 Sunday 10:00-4:00 From I-10 exit 344 Follow signs to Tasting Room
5 Zarpara Vineyard 6777 S. Zarpara Lane (602) 885-8903 zarpara.com Friday – Sunday 11:00-5:00
Kansas Settlement Road to Arzberger Road East to Lucky Lane, follow signs
6 Keeling Schaefer Vineyards 10277 E. Rock Creek Lane (520) 824-2500 keelingschaefervineyards.com By Appointment Only 7 Lawrence Dunham Vineyards 13922 S. Kuykendall Cutoff Road (602) 320-1485 lawrencedunhamvineyards.com By Appointment Only
ARIZONAVINESANDWINES.COM
ARIZONA VINES & WINES - SUMMER 2012
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SAVE THE DATES FOR AWGA’S SIGNATURE EVENTS IN 2012 The Great Arizona Grape Stomp Series 5k October 6 - Verde Valley October 20 - Sonoita October 27 - Willcox November 3 - Fountain Hills Festival at the Farm November 17 Tempe Festival of the Arts November 30 - December 2 For more Information and to purchase tickets, visit Arizonawine.org Facebook.com/ArizonaWine Twitter@AZwineries
ONGOING EVENTS Juniper Well Ranch - Second Sunday each month "Picnic on the Patio" with live music - JuniperWellRanch.com Javelina Leap Vineyards - Every Friday & Saturday: 11am-3pm "From Berry to Bottle" - Educational Winery Tours - JavelinaLeapWinery.com Granite Creek Vineyards - Every Saturday: 1pm-4pm "Saturday Music & Picnic Series" - GraniteCreekVineyards.com Pillsbury Wine Co. - Every Saturday night: Live Music - PillsburyWine.com Arizona Stronghold - Every Friday night: Live Music - AZStronghold.com
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JUNE EVENTS 6/2 12pm-3pm Ocotillo Festival at D'Vine Wines DVineWine101.com 6/2 11am-3pm Reds, Whites, Bronzes & Bluegrass Benefitting Humane Society of Central AZ HumaneSocietyCentralAZ.org 6/2 3:30pm-5pm Wine Class at JW Marriott Starr Pass - Wines of Portugal JWMarriottStarrPass.com 6/5 6:30pm FnB Winemaker Dinner with Eric Glomski BaratinRestaurant.com 6/5 3pm-9pm Transit of Venus Party at Hops & Vines AZHopsandVines.com 6/7 5pm-8pm Dribble Creek Wine Tasting at Wedge & Bottle WedgeBottle.com 6/8-10 Pines to Wines: Mountain Bike Tour Getaway in the Prescott Pines PinesToWinesTour.eventbrite.com 6/9 1pm-5pm Flagstaff Wine & Food Festival Flagstaff WineFest.com 6/9 3:30pm-5pm Wine Class at JW Marriott Starr Pass - Wines of South Africa JWMarriottStarrPass.com 6/10 2pm-4pm Wine to Remember Benefitting Alzheimer's Association alz.org/dsw/in_my_community_59088.asp 6/13 6pm The Parlor Beer & Wine Dinner Series: Pillsbury Wine Co. TheParlor.us 6/14 7pm-10pm Opolo Winery Dinner at D'Vine Wine Chandler DVineWine101.com 6/16 12pm-4pm Lawrence Dunham Vineyards Wine Release Party (Fountain Hills) LawrenceDunhamVineyards.com 6/16 MileHigh Brewfest MileHighBrewFest.com 6/16 3pm-4:30pm Spanish Wine Tasting at Cheuvront Restaurant Cheuvronts.com 6/16 3pm-5pm Wine Class at JW Marriott Starr Pass - Wines of Canada JWMarriottStarrPass.com 6/19 6:30pm-8pm Group Wine Bottling Experience at Su Vino Winery SuVinoWineryAZ.com 6/23 10am-4pm Page Springs Cellars Cork Boat Race PageSpringsCellars.com 6/23 3pm-5pm Wine Class at JW Marriott Starr Pass - Wines of Greece JWMarriottStarrPass.com 6/24 4pm-8pm Sedona Taste APositivePlace.org 6/27 6pm The Parlor Beer & Wine Dinner Series: San Tan Brewing Co. TheParlor.us 6/29 6pm-9pm "Taste of Talavera" - Featuring a Guest Chef & Iconoclast Wine TalaveraRestaurant.com 6/30 1pm-5pm Granite Creek Vineyards 4th of July Weekend Celebration GraniteCreekVineyards.com 6/30 11am-7pm Prescott Talking Rock Wine Festival & Auction TalkingRockRanch.com
JULY EVENTS
7/7 12pm-4pm Lawrence Dunham Vineyards Wine Release Party (Fountain Hills) LawrenceDunhamVineyards.com 7/8 12pm-6pm Juniper Well Ranch Second Sunday Series: Picnic on the Patio JuniperWellRanch.com 7/11 6pm The Parlor Beer & Wine Dinner Series: AZ Stronghold Vineyards TheParlor.us 7/14 Lawrence Dunham Wine Release Party & Winemaker Dinner at SunglowRanch LawrenceDunhamVineyards.com 7/21 Artist Reception & Keeling Schaefer Library Tasting WillcoxTrust.com 7/21 10:30am-4:30pm Celebrate Cimarron Vineyard DosCabezasWinery.com 7/25 6pm The Parlor Beer & Wine Dinner Series: Four Peaks Brewing Co. TheParor.us 7/27-29 10am-8pm Sedona Wine Walk with Made In Arizona and Tasting Arizona Facebook.com/winewalk 7/28 6pm-9pm "Taste of Talavera" - Cheese Dinner TalaveraRestaurant.com
AUGUST EVENTS
8/4-5 10am-4pm Sonoita Vineyard's HarvestFest 2012 SonoitaVineyards.com 8/8 6pm The Parlor Beer & Wine Dinner Series: Burning Tree Cellars TheParlor.us 8/11 12pm-4pm Lawrence Dunham Vineyards Wine Release Party (Fountain Hills) LawrenceDunhamVineyards.com 8/12 Noon-6pm Juniper Well Ranch Second Sunday Series: Picnic on the Patio JuniperWellRanch.com 8/18-19 10am-4pm Coronado Vineyards 6th Annual Grape Stomp CoronadoVineyards.com 8/22 6pm The Parlor Beer & Wine Dinner Series: Oak Creek Brewing Co. TheParlor.us 8/25 6pm-9pm "Taste of Talavera" - Champagne & Sparkling Wines TalaveraRestaurant.com 8/25 11am-3pm Lawrence Dunham Vineyards: Grape to Glass Symposium LawrenceDunhamVineyards.com 8/25 11am-5pm Kief-Joshua Magdalena Birthday Bash KJ-Vineyards.com
ARIZONA VINES & WINES - SUMMER 2012
ARIZONAVINESANDWINES.COM
www.facebook.com/winewalk
SED NA W NE WALK
In Support of the National Day of the Cowboy:
Join Us On July 27 - 29, 10:00am - 8:00pm
WINE TASTING IN THE HEART OF UPTOWN SEDONA • Arizona Wine Tasting in two Uptown Locations • Free Coupon Book • Free Music on Saturday
Inside Oak Creek Marketplace 235 N. Hwy 89A, Sedona, AZ 86336 928-282-0707
• Enter our auction to benefit Camp Soaring Eagle for the chance to win fabulous prizes! pri
Inside Sinagua Plaza 320 N. Hwy 89A, Sedona, AZ 86336 928-282-1700
Sedona Winefest 2012
FINE ART • FINE FOOD FINE MUSIC • FINE CIGARS and
GREAT ARIZONA WINE Experience 15 Arizona Wineries offering over 60 Arizona Wines
SATURDAY & SUNDAY SEPT 22–23 AT SEDONA AIRPORT VISTA ADMISSION: $20 REGULAR, $30 PREMIUM Early Bird & Senior Discounts at
www.sedonawinefest.com Presented by Sedona Pines Resort
www.sedonawinefest.com
WINE IN THE CITY - Wine Bars & More PHOENIX - NORTH
Magnum’s Cigar Wine Spirits magnumscigarwineliquor.com (602) 493-8977 Vino 100 vino100phoenix.com (480) 502-8466 Whole Foods Market wholefoodsmarket.com (480) 515-3700 Wine Styles - Paradise Valley winestyles.net/paradisevalley (480) 922-4771
PHOENIX - CENTRAL Bar Bianco pizzeriabianco.com (602) 528-3699 Bombay Spice Grill & Wine Bar bombayspice.com (602) 795-0020 Brick Urban Kitchen & Wine Bar brickphx.com (602) 258-3665 Cheuvront Restaurant & Wine Bar cheuvrontrestaurant.com (602) 307-0022 Chick Rotisserie & Wine Bar chickrotisseriebar.com (602) 396-4690 Compass Lounge phoenix.hyatt.com (602) 252-1234 District Kitchen & Wine Bar districtrestaurant.com (602) 817-5400 Duck & Decanter duckanddecanter.com (602) 274-5429 The Lost Leaf thelostleaf.org (602) 258-0014 O.H.S.O. ohsobrewery.com (602) 955-0358 The Parlor Pizzeria theparlor.us (602) 248-2480 Portland’s portlandsphoenix.com (602) 795-7480 POSTINO arcadia postinowinecafe.com (602) 852-3939 POSTINO Central postinowinecafe.com (602) 274-5144 Province provincerestaurant.com (602) 429-3600 Sportsman’s Fine Wines sportsmanswine.com (602) 955-WINE Switch Wine Bar switchofarizona.com (602) 264-2295 Timo timocentral.com (602) 354-3846 The Wright Bar at the Biltmore arizonabiltmore.com (602) 955-6600
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ARIZONA VINES & WINES - SUMMER 2012
EAST VALLEY
Arrivederci - Ahwatukee azitaly.com (480) 759-9292 Caffe Boa - Ahwatukee caffeboa.com (480) 893-3331 My Wine Cellar - Ahwatukee mywinecellarphx.com (480) 598-WINE Va Bene - Ahwatukee vabeneaz.com (480) 706-4070 Wedge & Bottle - Ahwatukee wedgebottle.com (480) 704-1255 Cork - Chandler corkrestaurant.net (480) 883-3773 D’Vine Wine Bar & Bistro - Chandler dvinebistro.com (480) 482-5550 The Living Room - Chandler livingroomwinebar.com (480) 855-2848 Pesto’s Pizza & Wine Bar - Chandler vintage95.com (480) 821-0035 Vintage 95 - Chandler pestospizza.com (480) 855-9463 Whole Foods Market - Chandler wholefoodsmarket.com (480) 821-9447 Alchemy - Fountain Hills copperwynd.com (480) 333-1880 Grapeables - Fountain Hills grapeableswinebar.com (480) 816-5959 Down Under Wines - Gilbert downunderwinebar.com (480) 545-4900 POSTINO East - Gilbert postinowinecafe.com (480) 632-6363 Romeo’s Euro Cafe - Gilbert eurocafe.com (480) 962-4224 Vine Expressions - Gilbert vineexpressions.com (480) 633-0730 Warren's Jazz Bistro - Gilbert warrenjazzbistro.com (480) 899-5299 D’Vine Wine Bistro - Mesa dvinebistro.com (480) 654-4171 Il Vinaio - Mesa ilvinaio.com (480) 649-6476 Sun Devil Liquors - Mesa sdliquors.com (480) 834-5050 Caffe Boa - Tempe cafeboa.com (480) 968-9112 La Bocca - Tempe laboccapizzeria.com (480) 967-5224 Taste of Tops - Tempe topsliquors.com (480) 967-2520 VinciTorio's - Tempe vincitoriosrestaurant.com (480) 820-2786
SCOTTSDALE
Arcadia Farms Cafe & Wine Bar arcadiafarmscafe.com (480) 941-5665 5th & Wine 5thandwine.com (480) 699-8001 Armitage Bistro armitagewine.com (480) 502-1641 AZ Wine Co. azwineco.com (480) 423-9305 Baratin baratinrestaurant.com (480) 425-9463 Cafe Forte cafeforte.com (480) 994-1331 Casablanca Lounge thecasablancalounge.com (480) 970-7888 Cask 63 cask63.com (480) 922-5666 Crust Pizza & Wine Cafe crustrestaurants.com (480) 948-3099 Enotria Land of Wine landofwine.com (480) 513-3086 Grazie Pizzeria (Old Town) grazie.us (480) 663-9797 Kazimierz World Wine Bar kazbar.net (480) WINE-004 Narcisse Champagne & Tea Lounge narcisselounge.com (480) 588-2244 Phoenix Wines phoenixwine.com (480) 948-9202 Rare Earth Coffee & Wine Bar rareearthwine.com (480) 513-6252 Razz’s Restaurant & Wine Bar razzsrestaurant.com (480) 905-1308 Rhythm & Wine rhythmandwine.com (480) 478-6999 Terroir Wine Pub terroirwinepub.com (480) 922-3470 The Cove Trattoria thecovescottsdale.com (480) 951-8273 Uncorked uncorkedwinebar.com (480) 699-9230 Village Wine Cellar vwcaz.com (480) 556-8989
WEST VALLEY
Grazie Pizzeria - Buckeye grazie.us (623) 853-1717 Ground Control - Buckeye & Goodyear groundxcontrol.com (623) 935-2604 The Tasting Room - Peoria tastingroomaz.com (623) 455-4100 WineStyles - Peoria winestyles.net/parkwest (623) 872-7900 ARIZONAVINESANDWINES.COM
WINE IN THE CITY - Wine Bars & More NORTH VALLEY Amaro Pizza & Vino Lounge - Cave Creek amaroaz.com (480) 502-1920 AZ Wine Co. - Carefree azwineco.com (480) 488-6203 Brix Wine Spot - Cave Creek brixwinespot.com (480) 575-9900 Cartwright’s - Cave Creek cartwrightssonoranranchhouse.com (480) 488-8031 Cave Creek Coffee Co. & Wine Bar cavecreekcoffee.com (480) 488-0603 Cellar 13 - Carefree no website (480) 437-1313 Tonto Bar & Grill - Cave Creek tontobarandgrill.com (480) 488-0698 Wild Vines - Anthem wildvines.net (623) 465-0010
TUCSON
PRESCOTT
Armitage Wine Lounge Cafe armitagewine.com (520) 682-9740 CataVinos catavinoswines.com (520) 323-3063 Core Kitchen & Wine Bar ritzcarlton.com (520) 572-3000 The Dish Bistro & Wine Bar rumrunnertucson.com (520) 326-0121 Enoteca Pizzeria & Wine Bar enotecarestaurant.com (520) 623-0744 Feast eatatfeast.com (520) 326-9363 Hacienda del Sol haciendadelsol.com (520) 529-3500 Maynard’s Market maynardsmarket.com (520) 545-0577 Pastiche pasticheme.com (520) 325-3333 Zona78 zona78.com (520) 888-7878/296-7878
(480) 897-1800
Casavino - Fountain Hills casavinowinery.com (480) 816-8466 Kokopelli - Chandler kokopelliwinery.com Su Vino - Scottsdale suvinowineryaz.com
VERDE VALLEY
Grapes - Jerome grapesjerome.com (928) 639-8477 L’Auberge Wine Bar - Sedona lauberge.com (800) 905-5745 Made In Arizona no website (928) 282-0707 Rendezvous - Cottonwood riotcottonwood.com (928) 634-3777 Tasting AZ - Sedona tastingaz.com (800) 905-5745 The Horn - Camp Verde thehornsaloon.com (800) 827-1160 The Vineyard Bistro - Cottonwood thevineyardbistro.com (928) 234-2440 Wild West Wines - Sedona wildwestwineco.com (928) 282-5136
URBAN WINERIES Studio Vino - Tempe studiovino.com
Bin 239 bin239.com (928) 445-3855 Raven Cafe ravencafe.com (928) 717-0009 The Bistro & Veritas Wine Institute thebistrorh.com (928) 771-2566
(480) 792-6927
(480) 994-8466
FLAGSTAFF
1899 Bar & Grill 1899barandgrill.com
(928) 523-1899
Brix Restaurant & Wine Bar brixflagstaff.com (928) 213-1021 Cuvee 928 Wine Bar & Cafe cuvee928winebar.com (928) 214-WINE The Wine Loft no website (928) 773-9463 Vino Loco vinolocoflag.com (928) 226-1764 WineStyles winestyles.net/flagstaff (928) 226-8565
Arizona Vines & Wines Favorite Locations to buy & Enjoy AZ wines: Total Wine & More
Art of Wine
L'Auberge de Sedona AZ Wine Merchants Sedona LAuberge.com
Scottsdale AZWineMerchants.com
Storytellers
Asylum
Steak Out
Quiessence
Raven Cafe
Tasting Arizona
Made In Arizona
Taos Cantina
The Horn
Canela Bistro
FnB
7 Arizona Locations TotalWine.com
Jerome AsylumRestaurant.com Uptown Sedona (928) 282-0707
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Sedona ArtoWine.com Sonoita AZSteakOut.com Sedona OrchardsInn.com
ARIZONA VINES & WINES - SUMMER 2012
Phoenix QuiessenceRestaurant.com Camp Verde TheHornSaloon.com
Prescott RavenCafe.com
Sonoita CanelaBistro.com
Camp Verde CliffCastleCasino.net Uptown Sedona TastingAZ.com
Scottsdale FnBRestaurant.com ARIZONAVINESANDWINES.COM
Happy Hour Highlight - Christopher's Article & Photos by Christina Barrueta
C
hristopher’s is a favorite place of mine – a modern, airy spot to relax and enjoy the contemporary French cuisine of James Beard Award-winner Chef Christopher Gross, to while away a sunny afternoon on the patio or to celebrate a special occasion or holiday (such as our memorable Valentine’s Day dinner this year). Some of the best seats in the house are at the Kitchen Bar, which is also the gathering spot for Christopher’s Happy Hour. From 3 to 6 p.m. daily, 10 items are offered at half price, as are all wines by the glass on the award-winning wine list, beers and well drinks. In addition, any wine by the glass is half price by the bottle. Happy Hour drink specials are also poured in the adjacent Crush Lounge. Fresh fish shines - a pan-seared salmon filet garnished with a lemony butter sauce and paired with mixed greens dressed with a complementary lemon vinaigrette. Another salad option combines some of my favorite things – fresh spinach with pickled shallots, green apple, Point Reyes blue cheese, and red wine vinaigrette finished with a drizzle of port wine reduction. The signature red pepper soup is simple in name, but complex in flavor with the creamy sweetness of bell peppers set off by the earthy garnish of truffle oil and a sprinkle of portabella mushroom powder. The open kitchen is anchored by a wood-fired oven that turns out delicious pizzas with puffy-chewy crusts, with three to choose from. Rustic ovals are embellished with local goat cheese and sweet cloves of roasted garlic, savory wild mushrooms and shallots with arugula, or a Tomato Trio (diced, sliced heirloom and oven-dried) with mozzarella and basil. The buns for the premium 8-oz. burger (winner of many “Best Burger” titles) are also baked fresh daily. Dip your crispy herb-flecked mix of russet and sweet potato frites into the house-spiced ketchup, and feel free to gild the juicy burger with Gruyére, Mimolette, cheddar, or blue cheese, mushrooms, shallots or bacon. Though not the Happy Hour menu, don’t miss the mirrored wall listing daily specials and weekend brunch. I’m crazy about the Thursday special: Pied de cochon or braised pig’s trotter wrapped in puff pastry and served with creamy potatoes and a whole grain mustard sauce. In fact, that’s how I ended Happy Hour on my last visit. With an upscale menu at half price and the extensive wine list, it’s easy to see why there is a lot that makes one happy at Christopher’s. Bon Appétit!
www.ChristophersAZ.com Featured Cocktail: Kir The Kir is a traditional French cocktail combining white wine with crème de cassis (black currant liqueur). It takes its name from Canon Félix Kir, a hero in the French Resistance during WWII, and later Mayor of Dijon. The most popular story of its creation describes Felix as a great supporter of local products, and he would serve this combination of white wine (aligoté) with the regional liqueur (black currant) to serve at official functions to visiting guests. With the addition of champagne, it becomes a Kir Royale, and is my classic apéritif of choice at any French-inspired restaurant. Variations are made when a different fruit or floral liqueur is used such as crème de mûre (black raspberry), créme de pêche (peach), or crème de violette (violet) as found in the lovely lavender-hued Kir Violette served at Christopher’s.
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Wine About Town By Tim Hilcove, WeeklyWineJournal.com
F
ine wine and dining experiences come in many forms, from cozy home-like settings to fresh and fancy urban settings. Cask 63, located in Scottsdale’s Gainey Ranch district, is the later. The owners of Cask 63 American Eatery and Wine Bar purchased an existing restaurant from Fox Restaurants Concepts in late 2011, quickly reworked the menu and restaurant and had it up and running by January 2012.
The mood of the restaurant is modern and hip, but minimalist, which helps keep your attention on the amazing food created by Brian Feirstein, co-owner and Executive Chef. During my dining experience I was visited by General Manager and Owner Jerry Tingle and we chatted for a while about how Cask 63 came to be and about what they are attempting to achieve. One of the interesting things to note is that although the restaurant has its own vision and concept of what it wants to be, Jerry and Brian are very much in tune with what their customers want. Jerry can be found mingling with customers most nights, searching for suggestions on ways to improve the experience. I find it a nice touch when the owner visits your table and asks for your opinion on things. For an appetizer I had the Oysters-of-the-Day, paired with Perrier Jouet Champagne. For a main course I had Australian lamb chops. These were double bone-in, which gives you a much bigger juicier portion than single bone. As a fan of lamb, and all grilled meats, I have to say this was one of the best incarnations of this dish I have ever had. Although I do like gamey-tasting lamb dishes, this dish was not gamey and I could have easily mistaken it for beef. It was delicious. I paired this with a rather unusual wine... Vall Llach Embruix, a Priorat from Spain. This was a very interesting wine. It was described to me as the perfect wine for people who like Cabernet, Zinfandel and Merlot. Full bodied, smooth, with dark ripe fruit and hints of spice. As far as the wine goes at Cask 63, it’s easy to find many of the standard high-end favorites that seem to be prerequisites at wine bars seeking to endear themselves to wine aficionados. They also have the well-known Napa greats like Silver Oak, Caymus, Far Niente and Joseph Phelps Insignia. I was happy to see some of my favorite and less well-known wines including Ladera Howell Mountain and Justin Isosceles. Including bubbles, the wine list boasts almost 100 names varying in price from $7.50 a glass all the way up to Hundred Acre’s Kayle Morgan Vineyard for $490 a bottle. So the next time you're in Scottsdale, and you're ready for a sip or a bite, check out Cask 63. Tim Hilcove is a local entrepreneur and wine enthusiast.
www.WeeklyWineJournal.com
Photo courtesy of Cask 63
8877 North Scottsdale Road Suite 402 Scottsdale, AZ 85253
480.922.5666 Cask63.com
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POINT OF BREW Mixing It Up By Thomas Ale Johnson
A
s a homebrewer, I have been known to ‘mix it up.’ Unusual ingredients, challenging techniques, aberrant flavors. One example is my recipe using Syrah grapes, prickly pear fruit and pumpkin, with wild yeast and bacteria. I enjoy tasting beers brewed with a spirit of adventure. In the not too distant past, I would hunt down and collect rare beers. This involved calling stores to have them set aside bottles and cases of limited edition beers. On cross-country road trips, I would arrange my travel plans around brewery growler fill schedules whenever possible. One reward of these journeys was the occasional “pilot brew.” With these homebrewvolume batches, brewers feel free to explore, improvise and get a little dangerous. They test possible new additions to their lineup and have fun like any casual homebrewer.
Back in 2004, one of the first collaborative beers I ever purchased that mixed it up was the 2004 Symposium Ale. This was the product of three of my all-time favorite breweries: Stone, AleSmith, and Port Brewing. On a trip to the original Stone Brewery I brought home a case to cellar and to share, and one bottle remains. I opened a bottle a few months ago and found that it had been aging quite well, so the final bottle has a long rest ahead of it before it will be opened. A different type of collaboration can be found in Pangaea. This occasional release from Dogfish Head was designed to “bring the continents back together” and consists of several far-flung ingredients including crystallized ginger from Australia, water from Antarctica, basmati rice from Asia, muscavado sugar from Africa, quinoa from South America, European yeast and North American maize.
I no longer pursue specialty brews with the same doggedness as in the past. This is because something wonderful has happened. Practically everybody is making specialty brews. Everybody wants to collaborate with everybody else. Large scale craft breweries enjoy the same camaraderie and experimentation of homebrew clubs. Even if I devoted every waking hour of my life to the search for new and fascinating beers, I would not be able to keep up. The fact that there is too much of such a good thing isn’t a bad thing. It means that even if YOU scour the shelves and call in favors and accumulate every precious beer you desire, there will always be something amazing left over for ME.
Mentioning oak-aged beers used to prompt a look of perplexity, but today they can be found in any halfway decent beer store. Wisconsin’s Tyranena (a personal favorite) has a series called Brewers Gone Wild, in which several beers in the series are aged in Bourbon, Rye or Brandy barrels. Jolly Pumpkin in Michigan puts every one of its beers through a secondary fermentation in oak barrels with wild yeast.
“Even if I devoted every waking hour of my life to the search for new and fascinating beers, I would not be able to keep up.”
One of the most interesting finds of the past few months was La Citrueille Celeste De Citracado, a collaboration by Stone, Elysian and The Bruery. It was made with pumpkin, yams, toasted fenugreek, lemon verbena and birch bark and showed a strong herbal and resin character with notes of chicory and coffee. Not at all subtle, but fascinating. Thomas is an experienced graphic artist and copywriter, he operates TRUST (the gallery), and he brews beer and makes wine. See WillcoxTrust.com and TMF.net for more information
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A notable recent discovery is Epic Brewing Company in Salt Lake City, Utah. Anybody willing to do the paperwork involved in producing a 10.7% ABV beer in Utah must have a beautiful way of looking at the world. Brainless On Peaches (Release #9) is a Belgian style ale fermented with peaches and aged in Chardonnay barrels. This beer has some wild ale notes but shows more body than the aroma suggests. Other notes include peach, strawberry, banana, watermelon rind and spice.
ARIZONA VINES & WINES - SUMMER 2012
These are just a few examples of how brewers have been mixing it up. I have been thrilled to see how the exception has become the rule. Limited editions, experiments and collaborations abound. My fondest wish for the future is that some beer archaeologist trying to ‘mix it up’ will attempt a faithful recreation of a long-lost beer style -- the American Light Lager.
ARIZONAVINESANDWINES.COM
FEATURED BEER STYLE
CRAFT BREWERIES
Imperial Russian Stout
NORTHERN AZ
By Thomas Ale Johnson
Barley Brothers BarleyBrothers.com
Mogollon Brewing Co. MogBrew.com
The Czar loved big, meaty stouts. England responded and ‘mixed it up,’ making huge, dense beers that were practically meals on their own. Imperial Russian Stout (IRS) is not a Russian style at all, but a British style originally made for export to Russia. As the style became more common in this country, the Alcohol and Tobacco Tax and Trade Bureau (TTB) decided that the name was confusing. In the early to mid 2000s Stone Brewing was told to change the name to the far more confusing “Imperial Russian-Style Stout” or “Imperial Stout.” Long ago another British beer type originally made for export, India Pale Ale, was recognized as a beer style. This fact, along with hard work, dedication, attention to detail, creating strategic relationships and basically throwing everything at it to see what sticks, eventually convinced the TTB that Imperial Russian Stout is a legitimate beer style regardless of where it is made.
Beaver Street Brewery BeaverStreetBrewery.com
Mother Road Brewing Co. MotherRoadBeer.com
College Street Brewery CollegeStreetBrewhouseandPub.com
Mudshark Brewing Co. MudsharkBrewingCo.com
Flagstaff Brewing Co. FlagBrew.com
Oak Creek Brewing Co. OakCreekBrew.com
Grand Canyon Brewing Co. GrandCanyonBrewingCo.com
Oak Creek Brewery & Grill OakCreekPub.com
Lumberyard Brewing Co. LumberyardBrewingCompany.com
Prescott Brewing Co. PrescottBrewingCompany.com
Imperial Russian Stouts often pair well with desserts and cheeses, especially those that taste great with coffee or a vintage Port. I love a well-aged Stone IRS with a slice of Stilton or other flavorful blue cheese. Great local examples of the style: Sonoran Inebriator and Prescott Brewing Raven Maniac Stout (seasonal).
PHOENIX METRO BJ’s Brewhouse BJsBrewHouse.com
Old World Brewery OldWorldBrewery.com
Dave’s Electric Brewpub DavesElectricBrewPub.com
Phoenix Ale Brewery PhoenixBrew.com
Four Peaks Brewery FourPeaks.com
Rock Bottom Brewery RockBottom.com
Gordon Biersch GordonBiersch.com
San Tan Brewing Co. SanTanBrewing.com
Oggi’s Pizza & Brewing Co. Oggis.com
Sleepy Dog Brewing SleepyDogBrewing.com
Old World Brewery OldWorldBrewery.com
Sonoran Brewing SonoranBrewing.com
Sun Up Brewing SunUpBrewing.com
TUCSON METRO/SOUTHERN AZ Barrio Brewing BarrioBrewing.com
Gentle Ben’s GentleBens.com
BJ’s Brewhouse BJsBrewhouse.com
Nimbus Brewing Co. NimbusBeer.com
Borderlands Brewing Co. BorderlandsBrewing.com
Old Bisbee Brewing Co. OldBisbeeBrewingCompany.com
Thunder Canyon Brewery ThunderCanyonBrewery.com
ARIZONAVINESANDWINES.COM
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RUBEE’S RESTAURANT SPOTLIGHT . . . An Urban Escape to the Caribbean
Article By Christina Barrueta / Photos by Michell Jonas Photography
“C
ome find your rum” is the beckoning welcome of The Breadfruit and Rum Bar, a Jamaican gem in downtown Phoenix. Partners and co-owners Dwayne Allen, a Jamaican native, and Danielle Leoni have found a way to bring a Caribbean oasis to the desert. Their goal was to “introduce Phoenix to the vibrant culture that is Jamaica and the wonderful cuisine,” and they have done just that. Chef Leoni fell in love with the hallmarks of Jamaican cooking - superlative fresh seafood, meat, vegetables and fruit combined with fiery peppers and warm spices - and as a result, Breadfruit fans have too. To capture the distinctive flavors of Jamaican cuisine, they use Jet Fresh seafood, authentic ingredients such as pimento spice and
Eighteen Karrots & Kiwi Reserve
sweet plantains to dip into a savory mango chutney. Rum-glazed prawns are sautéed with garlic and thyme, perched on roti (Jamaican flatbread) and garnished with crumbles of feta goat cheese. Wild Mediterranean mussels sit plump in their shells after having been smoked over pimento wood and then draped with a spicy-sweet mango-rum reduction.
wood to smoke and season dishes, and take advantage of the bounty available from local farmers and ranches. The tropical vibe is also captured in the atmosphere. The Breadfruit, a friendly casual spot decorated in cheerful bright hues, and the attached Rum Bar, with its 100+ bottle collection of rums lined up on wooden shelves lit by Red Stripe lamps, capture the essence of island living. Start with Appleton Rum Sea Scallops, sweet diver scallops flown in from Maine, lightly coated in a dusting of jerk seasoning, seared to a spiced crust, and basted with Appleton rum. Mouth-watering. Crispy rolls can be ordered stuffed with fresh fish, pickled ginger, and fragrant mango accompanied by a red pepper calypso sauce, or filled with creamy avocado and Escovitch Fish
According to Dwayne, if jerk “isn’t spicy, it’s an imposter; it needs to pepper you up a bit and that’s our signature here.” Deliciously fiery with lingering heat and layered fruit and spice, I’m addicted, and happy to hear The Breadfruit will soon be packaging it – I’ll be stocking up. Tongue-tingling jerk chicken can be ordered as a grilled breast entrée, served over a fresh house tropical salad, or chopped and piled high on an MJ buttermilk roll. Jerk shrimp arrives smoky and skewered, or in a salad combined with cooling avocado. Another spicy favorite is Escovitch fish, featuring what fish was freshest that day, with Jamaican escovitch sauce (vinegar with habaneros, onions and pimento). On my last visit, it was pristine American red snapper simply seasoned and blackened. Heed the suggestion to get a bit of pickled onion and fruity habanero on each morsel – the perfect bite. Served with Jamaican rice and peas (thyme and coconutscented rice with red beans), festival (a sweet baked bread stick), Ital slaw and
Appleton Rum Sea Scallops
Crispy Mango Fish Rolls
Continued on page 66
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Rubee . . . cont’d grilled pineapple, it was accompanied by a perfect sampling of traditional Jamaican side dishes that are also served with other entrees. More classic Jamaican dishes dot the menu. You’ll find Chicken and Dumplings with Blue Mountain curry, whole wheat dumplings and softly caramelized plantains or tender Brown Stew Chicken with Pickapeppa and cho-cho (chayote squash). Nightly specials may introduce rich Jamaican goat stew in glossy curry or braised oxtail from local Double Check Ranch with West Indies polenta. A special treat on weekends is a homage to street food fare. Street Side Jerk Chicken features a juicy half organic pastured chicken from Two Wash Ranch in New River, marinated in jerk rub and slow-smoked over pimento wood (from the Jamaican allspice tree). Only a dozen are cooked each night, so go early to avoid being disappointed! Save room to finish up with a moist slice of raisin-studded sweet potato “pudd’n” with ginger or decadent coconut custard ganache parfait with rum whipped cream. Beer and wine (currently featuring Arizona favorites Pillsbury and Dos Cabezas) are offered, but as befits the title Rum Bar, the historic spirit has a starring role. Dwayne as Spirit Program Director has amassed Arizona’s largest collection of premium and vintage rums. The impressive 100+ Rum Manifest is divided into such categories as Silver, Amber, Premium Aged, Overproof, Black and Cachaça. In addition to Jamaica, explore rums from Brazil, Trinidad, Venezuela, Guyana, Guatemala and beyond. The same care and focus on quality ingredients that go into the menu also carry over to the craft rum cocktails. Hand-squeezed fruit juices, fresh cane syrup, house bitters and tinctures (such as cardamom, lavender and lemon blossom) are an integral part of Dwayne’s mission to “create new experiences, and rekindle the love affair with rum cocktails.” Perhaps start with the Daiquiri Agricole (Depaz Blue Cane Rhum, lime and demerara syrup) which he describes as “our simplest and most sophisticated cocktail” or a piña colada that will spoil you for all others (garnished with hand shaved and toasted coconut). Seasonal additions to the spring menu include Eighteen Karrots (Appleton Estate V/X, carrots, ginger, lemon
and pimento dram), the color of a sunset sky, and the celadon-hued Kiwi Reserve (Mount Gay Special Reserve, kiwi, lemon, pineapple and lemon blossom). Want to sample? Order a rum flight. The current Flights to Panama introduces three premium rums from the Varela-Hermano distillery which produces Abuelo rums from Panama. How about a cocktail pairing? The helpful cocktail menu is divided into categories such as “First Course” or “In the Middle” to choose the perfect partner for your appetizer or entrée. Maybe you think an aged sipping rum and a cigar might be a fine way to end the night. Well, the Rum Bar has that covered too, with a cigar lounge in the cozy back courtyard. Want to learn more about rum? The Rum Bar offers fun and educational classes led by Dwayne, with the most recent one starting with bottomless Kingston Rum Punch and hors d’ouevres, and progressing to pairing chocolate truffles with rums. Fresh, vibrant Jamaican cuisine in a friendly, casual atmosphere paired with wonderful rum cocktails – it’s always Island Time at The Breadfruit.
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.
The Breadfruit
108 E. Pierce Street Phoenix, AZ 85004
602.267.1266 TheBreadfruit.com
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VAGABONDING LULU
Get Fired Up For Fun in Old Town Cottonwood by Stacey Wittig, Travel Writer
I
was in a hurry. It was a Friday evening, I had barely checked off all the tasks on my To Do List when I left my desk and rushed to the Verde Valley for a much needed weekend escape. Wanting to get to Blazin’ M Ranch when the wooden gates opened at 5:00 p.m., I sped along I-17 to the Cottonwood exit. I was still in city slicker mode when I grabbed my bag, jumped out of the vehicle and headed towards the entry gate, leaving husband Dan in my dust.
apple cobbler, served cowboy style in tin cups. I liked the fact that the cowboy show didn’t start until after we were done eating. I even had time to grab a glass of local wine: Rough Rider Red, labeled for Blazin’ M Ranch by Eric Glomski. The top-notch music and tomfoolery had us slapping our knees, our neighbors’ backs
Nailed to the ranch’s rustic gate was an old beat-up bucket. “Welcome,” read the sign tacked above it. “Drop your frowns in this here bucket and pick ‘em up when you leave.” I smiled and waited for Dan to catch up and together we stepped through the gate and back into time.
Photos courtesy of Blazin' M Ranch
and even forced a The 1946 John Deere tractor was fired up and ready reminiscing tear to pull a wagon load of buckaroos. A cowboy helped or two. “Those me aboard and soon we were touring the ranch. “The performers were all girls would love this,” Dan said pointing his camera Hall of Famers,” at miniature ponies. We relaxed as we bounced past lauded my husband kids feeding farm animals, went down to the shady when we got to our Verde River and then circled back to the historic suite at the Lights homestead. We explored the museum and shops of Jerome Inn in until 6:30 when the supper bell rang. Inside the Clarkdale. The Nostalgic cowboy show will make you laugh and cry mess hall, we found our spot among the long pine spacious suite was a tables. We introduced ourselves to our friendly Canadian tablegood alternative to a corporate hotel – it offered the same fine bed linens, custom window coverings and a private bath. It also had a pampered, homey mates. “So you’re locals, eh?” stated Bob who seemed delighted feel with fully appointed kitchen and sitting room. We watched the lights of to meet real Arizonans. Jerome dance above us from our private patio. The baby back ribs and barbeque chicken were excellent. “These The next morning, innkeeper and Verde Valley Wine Trail Painted Barrel artist beans have some fire in them,” said Bob. I thought they were perfect. We were offered second helpings, but I saved room for the Teal Sullivan welcomed us with continental breakfast in our private kitchen
Photo courtesy of Blazin' M Ranch
City Slicker mode just melts away... at Blazin' M Ranch.
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Photo by Stacey Wittig
at a previously agreed upon time. The healthy breakfast of fruit, yogurt, from-scratch breakfast breads and juices was a work of art in itself. Teal’s warm hospitality and artistic flair coupled with the rural setting made the Lights of Jerome Inn a perfect getaway for privacy and relaxation. From the covered patio, I thought, “This would be a great place to uncork a bottle of local wine.” I sipped my gourmet coffee and watched the birds play at the feeders while Dan watched “Ax Men” on the flat screen TV inside. I spent the day rediscovering Old Town Cottonwood. Along with the many fine tasting rooms, there were antique shops and specialty food stores to explore. I lost track of time as I scoured the back barns and cubbyholes on the two-acre Larry’s Antiques. I skimmed names on worn pages of old phone books chained inside antique phone booths, expectantly opened WWII-era ammo cans and searched for “signatures” stamped into old Indian pawn silver jewelry.
Photo courtesy of Verde Valley Wine Trail
For lunch, I was off to Crema Café where the Verde Valley Wine Trail folks were hosting a Wine pARTy. Local wine experts, artists and restaurateurs come together to present these fun lunches that include art classes. I devoured a delicious Caprese Sandwich made with fresh mozzarella from Gina’s Homemade of Scottsdale and sourced by Bonne Lait, a gourmet cheese and specialty foods located across the street. In fact, Crema sources much from its Old Art Glitter creation by Barbara Trombley
Photo by Stacey Wittig
At Art Glitter, featured on Martha Stewart shows and Victoria Secret runways, I gaped at whimsical glitter creations as owner Barbara Trombley created Cindi Bee/Pretty Shabby Boutique a custom piece for me. Tara at Cindi Bee/Pretty Shabby Boutique was playing the ukulele behind the counter as I poked among the eclectic vintage home and garden items. What a treat!
Town neighbors: imported olive oil and aged balsamic from Verde Valley Olive Oil Traders, breads from Orion Bread Co. and wines from local vintners. At this Wine pARTy, Ray was pouring local Dionysian wine compliments of neighboring Wine Cellar. Painted Barrel artist Beth Courtwright Detwiler led us step-by-step in using charcoals, pastels and collage materials as each of us uncorked our inner artist. After class, I walked across the street to Bonne Lait for a cheese tasting and learned about imported cheeses. Old Town Cottonwood really is a step back in time as they still have Ma-and-Pa bookstores. I had fun hanging at the bookstore and talking with the locals before I met back up with Dan at Rendezvous for a light dinner. Rendezvous, a converted historical garage, is now a favorite local’s hangout. We ate outdoors and talked with locals while listening to live music. The fun, friendly vibe was a splendid way to end a relaxing getaway to Old Town Cottonwood. Blazin' M Ranch 1875 Mabery Ranch Rd., Cottonwood (928) 634-0334 BlazingM.com Crema Cafe & Courtyard 917 N Main St., Old Town Cottonwood CremaCafe89a.com Lights of Jerome Inn 1126 Valley View Rd., Clarkdale (928) 300-1765 LightsOfJerome.com Verde Valley Wine pARTy VVWineTrail.com/winepARTy Rendezvous in Old Town 777 N Main St., Old Town Cottonwood RIOTCottonwood.com
Stacey “Vagabonding Lulu” Wittig is a freelance travel writer based in Flagstaff, Arizona who enjoys food and wine. Enjoy this article? Follow her escapades at VagabondingLuLu.com.
Verde Valley Wine pARTy participants toast art instructor Beth Courtwright Detwiler (center)
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Un-Wine-Ding at L'Auberge Article & Photos By Josh & Rhonni Moffitt
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aving three full time businesses keeps us out of trouble for the most part. But between the magazine deadlines, real estate client meetings and property showings, and our olive oil distribution business, we work nearly every day, night and weekend. In desperate need of a break from work, we thought, “How about a romantic getaway to a creek side cottage in Sedona complete with an award-winning restaurant, extensive wine cellar and spa where we can relax, be pampered and don’t have to leave the property for anything?” Yes, please! When we take time off, we always try to patronize and promote businesses that support the Arizona wine industry and our publication. Not only does L’Auberge de Sedona, the restaurant, serve a thoughtful Arizona wine list, it is something they are proud of and actively promote. They approached us last fall excited about the wine list and wanted to promote their commitment to Arizona wines through Arizona Vines & Wines. The fact that L’Auberge has been a world-class resort destination for over 20 years and that it just completed a multimillion dollar renovation were icing on the cake.
Our bellman showed us to our cottage and unloaded our bags. To our delight, it was situated right on the banks of Oak Creek, the patio overlooking the rushing water below. The suite was spacious yet cozy with a sitting area, king size bed and a real fireplace. By real, I mean real shaggy bark juniper split and stacked with kindling and a wad of newspaper ready to take a match. There was additional wood on the deck to keep the fire stoked all night (for romantic evenings). Completing the tour of the cottage, Josh was pleasantly surprised to discover off the bathroom, through a glass door, an outdoor shower open to the sky, the sun and the breeze, surrounded for privacy by cedar plank walls. The smell of the fresh split firewood on the deck combined with the perfect spring breeze on the patio and the sound of the creek flowing by below immediately transported me to a feeling of “I’m not working.” Because we skipped lunch, we called room service and ordered some snacks to quell our rumbling tummies. An artisan cheese platter, house made flatbread pizza (featuring Gina’s Homemade ricotta) and a side of white truffle oil and herb French fries arrived at our door a few moments later. The gorgeous weather called for a white wine for me, a refreshing Arizona Stronghold Tazi, and a pint of Tucson’s Nimbus Dirty Guerra for Josh. This would more than hold us over until dinner. We saved most of the cheese tray in the fridge for a late night snack. Josh connected his tablet to the resort-wide free Wi-Fi, tuned into a soft acoustic guitar station on Pandora and we began reading on the chaise lounges. There was no turning back now, “Welcome, Relaxation!” Later, we took Bugsy for a walk along the creek. Amazingly, he did not try to chase the ducks (such a good boy!). It’s a good thing too, considering there are hundreds of mallard ducks that call L’Auberge home. The creek was flowing a little high from recent rains and we watched the ducks “surf ” the rapids, cruising back and forth, playing with each other while working their way downstream and then flying back upstream to start over again.
As proud doggie parents, we’re always concerned about leaving our pug Bugsy behind. Not this time. L’Auberge pampers the canines just as well as the humans (see Bugsy's article pg. 73). Only a one hour drive from our home in North Phoenix, we cut out a little early on a Friday and shot up the hill to L’Auberge. Pulling into the circular drive, as the valet approached the car to open the door, we both reached down to turn off the ringers on our phones. We immediately relaxed as we realized we’d be leaving the world behind to enjoy our own little piece of paradise. We were led into the lobby where we were greeted warmly yet professionally and confirmed our itinerary for the weekend, including Bugsy’s overnight stay.
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We invited Josh’s parents to join us for dinner, knowing that Josh’s mom had always wanted to have dinner at L’Auberge but hadn’t had the opportunity before. We appreciated that the menu is prix fixe so that Josh’s parents could order whatever they wanted and not feel guilty about ordering anything too expensive. There was an option for a three- or four-course dinner. For wine, we had the General Manager and Certified Sommelier, Todd Brinkman, select a wine for us. Because Arizona wine is our comfort zone, we asked him to bring us something Old World to be adventurous, knowing that they have an extensive French wine list … he was excited to introduce us to a 2000 Gabriel Meffre Cote-Rotie Laurus, 90% Syrah and 10% Viognier. As a French inn and restaurant, their selection of French wines is very extensive and very deep. We decided to splurge on the four-course meal and started with the Seacat Garden beet salad as well as Gina’s Homemade burrata. For our appetizers Continued on page 72 ARIZONAVINESANDWINES.COM
Un-Wine-Ding . . . cont’d we shared the smoked Moulard duck and a plate of perfectly seared foie gras served with a unique yet lovely combination of fruit chutney, gingersnap crumbles and charred Humboldt Fog cheese. I remarked that it was like Christmas in my mouth. For our entrées, we enjoyed a beef filet and braised veal cheeks. Everything was impeccably prepared down to the last detail. As if we had room, we ordered our desserts, a peanut caramel mousse and the lemon pudding cake. Delightful. We brought a bottle of 2009 Dos Cabezas La Montaña back to the cottage and enjoyed it while chatting over the crackle of the fireplace until bedtime. As the sun peeked through the window, we arose to find another beautiful day. Having slept very well in our comfortable bed, our appetites had returned and we ordered room service to once again dine al fresco on the patio. Swathed in our fluffy robes, Josh devoured his classic Eggs Benedict while I noshed on some of the best bacon I’d ever had. Thick and sweet, it was the perfect accompaniment for my Huevos Rancheros. Sipping on a mug of fresh brewed coffee, taking pictures and reading, we embraced the fact that we were not in a hurry to do anything and could slowly begin our day. This was the life! Although we initially had no intention of leaving the resort, we were intrigued by the new Arizona
wine tasting room up the hill in Sinagua Plaza so we snuck out for a short escape. L’Auberge has a shuttle service; their idea of a shuttle… a black Range Rover… only the best for their guests. Tasting Arizona showcases multiple flights of Arizona wines and craft beers. They also have a great selection of bottles for sale, which we took advantage of, to bring back to the room for the rest of our weekend. We stopped for a moment to enjoy the rhythmic sounds of the Native Americans playing music below. Getting a little hungry, but not wanting to spoil our appetite for dinner, we popped into Open Range Grill, also upstairs in Sinagua Plaza, for a small snack, sharing a Turkey BLT with a side of Green Chile Mac & Cheese. Upon returning to the resort, we realized we were just in time for our spa appointments. We meandered over to the Spa at L’Auberge. Josh opted for the deep tissue massage, while I chose a combination of Aromastone and reflexology. The perfect combination of scent, music and touch, I melted into the massage table to arise having released all of my stress. I left with a big smile and felt lighter than I had in quite a while. Very relaxed, we returned to the room to enjoy a quick nap, a little more reading and some nice one-on-one time until dinner. We invited
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another couple to join us for dinner that evening, a friend of Josh’s from high school. We arrived a bit early and enjoyed a cocktail at the bar. Todd shared with us that L’Auberge is aging some cocktails in barrels and they were excited to release them very soon. Be sure to ask about the barrel-aged cocktails when you visit! Seated in a different room from the previous evening, we again enjoyed our meal and wine pairings directed by Sommelier Todd. The highlights for the second night were lobster bisque (Josh almost wouldn’t even share a bite!) and the Petite Gem salad with Parmesan, anchovy and slow cooked egg. A few of the items were so good we couldn’t resist them a second time such as the foie gras and veal cheeks. A new choice that we really enjoyed was the super tasty and excellently prepared Juniper Dusted Duck Breast. We are convinced that you really can’t go wrong with anything off the menu having tried such a variety of items over the two nights. Our wines for the second night were even more enjoyable, the 1992 Calera “Selleck Vineyard” Mt. Harlan Pinot Noir, a perfect pairing with our lighter first courses and then the 2009 Booker “Alchemist” Paso Robles blend was delicious with our entrées. If you’re unsure of a wine to pair with your meal, be sure to entrust L’Auberge’s well trained staff to find the perfect pairing. Sunday morning came and it was time to check out. With our Bacchanalian weekend, we hardly had the appetite to appreciate the unbelievable spread for Sunday Brunch. Our table and creek side ambiance were unbelievable; we were seated right on the creek about 12 inches above the water level. We began by settling in with some bottomless mimosas, finding ourselves lost in thought, reminiscing over the wonderful weekend we had just shared. The impressive brunch spread included a made-to-order omelet station ARIZONAVINESANDWINES.COM
with all your favorite ingredients, a prime rib carving station and a combination of classic breakfast buffet items, as well as some adventurous dishes. I couldn’t stop myself from gobbling up some more of that scrumptious bacon as well as picking at the herbed turkey sausage and potatoes Romanov. I think the most impressive array of dishes was the potpourri of seafood which included oysterson-the-half-shell with a mignonette, buttery snow crab claws and jumbo prawns with their house-made cocktail sauce and the seared Ahi with a powerful wasabi cream sauce. Somehow no matter how full one might be, there’s always room for some light, fresh seafood. I couldn’t make room for dessert, but there was also an impressive display of fresh pastries and desserts … another time. When life gets stressful or my plate feels too full, I find myself daydreaming about our visit to L’Auberge. It is just not possible to stay under that canopy of Sycamore trees, next to the flowing creek and not be peaceful. Everyone deserves a weekend to be pampered once in a while and L’Auberge does not disappoint. View more pictures online at ArizonaVinesandWines.com
Bugsy goes to L’Auberge de Sedona Most of the time I get left at home with a bone and a baby sitter so my ears really perked up when I heard I was going to a resort with Mommy and Daddy! When I checked in, the staff all noted how handsome I was and gave me a friendly pat on the head. We were off to a good start! Then the nice lady at the desk informed me that there would be a special welcome package just for me waiting in the room. Well, I almost couldn’t contain my excitement when we got to the cottage… what could it be? Located right on doggie level next to the fireplace, there was a whole bunch of goodies… now my tail was really wagging! It even had a special note, “Welcome Bugsy.” First I saw a plush dog bed and really cute doggie dishes. But what’s in the bag? Wow! There were all kinds of goodies, including tasty treats, a Lickety Stik and a $5 gift certificate to Whiskers Barkery. My favorite of all, the duck toy! My parents still hear the quacking from the other room at home because I love to play with it all the time. But guess what? There were real ducks there, too! I enjoyed a really nice walk along Oak Creek! L’Auberge not only accepts pets, they pamper them! Hey Mommy and Daddy When can we go back?
Bugsy
Southwest Wine Center
Fueling a Vibrant Arizona Wine Industry Article By Joe Chauncey/Photos provided by Boxwood
Y
ou may have heard a lot of talk lately about Arizona’s rapidly expanding wine industry and you may be asking yourself how it came to be. The truth is that it’s been slowly growing for some time but only now is it getting broad-based attention. This is due in large part because it has become a dynamic part of Arizona’s economy. But, you ask, how did we get here? It often begins as a dream. One day you wake up and decide to buy some red wine grapes from California to make some wine in your garage. You tend it carefully, reading everything about wine that you can get you hands on and the following fall it tastes pretty good. So you invite friends and family to help you bottle it. You repeat the cycle, but this time with more grapes. Three years go by and you love your hobby. In fact, you love it so much that you decide to make the jump from hobby winemaker to a bonded winery. After all, the quality has improved markedly and the quantities are beginning to grow. You’re living the dream, but your responsibilities are growing, too. Now the day job is beginning to get in the way and your hobby that combines pragmatism and artistry, sales and accounting, winemaker and cellar rat, owner and janitor, has too many tasks for you to be effective at any one of them. It’s time to move beyond your volunteer work force and hire your first employee. Of course, they are not trained because you’re the first in your area to have a winery so you add another job description to your growing list: Mentor and on-the-job trainer. Play this scenario out over and over and soon you have a dozen wineries in a region and fields are being cleared and vineyards planted. Some winemakers are trying their hand at growing Vitis vinifera varietals like Cabernet Sauvignon, Syrah and Chardonnay, but more often than not, they discover that grapes lesser well-known grow better because they are more suited to the terroir of the area.
The Verde Valley has embraced the wine industry and Yavapai College is responding to the need for qualified professionals in viticulture and enology. They are creating the Southwest Wine Center on their Clarkdale campus and plan to make it the premier academic center supporting the wine industry in the desert Southwest. The Center offers formal coursework in viticulture and this year will add enology and begin planting their 17-acre estate vineyard. Next year they will have a sustainable teaching winery, create a knowledge repository and enhance business linkages.
Sustainable Teaching Winery The 3000 case/year teaching winery will be housed in a repurposed structure formerly used for racquet ball. Yes, racquet ball. The thick masonry and cement plaster “bones” of the building are ideally suited for a winery because they help moderate temperatures with their mass. The winery will contain a fermentation room, two barrel aging rooms and a tasting room where students gain real world experience in marketing and selling Yavapai College wine. A new roof to cover the building and provide shade for outdoor work areas will collect enough water to make the winery net zero for water usage. The design allows enough natural light into the working areas to operate during daylight hours without the need for artificial lighting and a planned photovoltaic array could make the winery net zero for electricity. The overall design of the winery itself becomes a teaching model for sustainability for the wine industry.
17 Acre Estate Vineyard Nikki Check, director of viticulture and enology for The Center, has planned an estate vineyard with 16 grape varieties, both known and
As the wine industry embeds itself into a region it reaches a point where it can no longer on-the-job train the number of people it needs to keep it vibrant and growing. We have seen this in region after region, AVA after AVA, state after state across the country. What follows this trend, because of necessity, is formal education and training that technical schools, colleges and universities can offer. This happened in my state of Washington, in California, Oregon, Virginia… and it is happening in Arizona. Crush pad rendering
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lesser-known that will be managed by students. Varieties have been selected for their ability to grow and mature in the southwest while providing staggered harvest dates throughout the fall, optimizing the winery’s production capabilities. The first three acres of the vineyard are being cleared and planted.
Knowledge Repository Remarkably, even though grapes have been grown and wine made for thousands of years, there is still much to learn. This is particularly true in the southwest where the industry is very young. The Center will build and make available a knowledge base that will advance best viticulture and enology practices throughout the desert southwest.
Barrel Room rendering
Business Linkages For any industry to be robust and sustainable, collaboration that supports economic development is paramount. Tom Schumacher, Dean at Yavapai College, has been an active liaison between the industry and the college for some time. The Southwest Wine Center is committed to establishing and fostering entrepreneurship, transferring knowledge, and helping the local industry fill positions with trained professionals to meet their needs. The Verde Valley wine industry is already adding millions of dollars to the economics of the area and based on similar models in other states, it will continue to grow and thrive through collaboration. The Southwest Wine Center will play a key role in the continued development of an industry that creates new businesses and jobs while preserving and enhancing the Verde Valley quality of life.
Joe Chauncey is a principal at Boxwood, an integrated design firm that is leading the design of the new teaching winery at Yavapai College. For over a dozen years he has designed wineries, branding and identity programs, and educated the wine industry on sustainable initiatives. He and his wife Linda make two barrels of wine each year in their small hobby winery. They are, in their own way, living the dream.
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CHEF’S TABLE
Chilean Sea Bass with Potato Risotto and Oxtail Ragout With Chef's Wine Pairing - Arizona Stronghold Tazi
Recipe Provided by Mel Mecinas, Executive Chef, Four Seasons Resort Scottsdale at Troon North
SEA BASS AND RISOTTO INGREDIENTS:
OXTAIL RAGOUT INGREDIENTS:
4 6-oz. Chilean sea bass 4 lg. Yukon potatoes, diced small 1 ½ c. heavy cream 2 garlic cloves, chopped Pinch thyme, chopped
3 lbs. oxtail* Artichoke hearts (baby), roasted 1 c. carrots, diced 1 c. celery, diced
Pinch parsley, chopped 3 Tbsp. minced yellow onion ¼ c. Parmesan cheese Vegetable oil Salt & freshly ground white pepper
SEA BASS PROCEDURE:
Season the sea bass with salt and pepper on both sides, then sear on both sides with a touch of vegetable oil in a sauté pan over medium heat until golden brown. Finish in a 350° oven for about 4 to 5 minutes.
RISOTTO PROCEDURE:
In a small sauce pan, sauté the onion and garlic over medium heat for a few minutes then add the diced potato and chopped thyme. Slowly cook the mixture (without browning it) for a few minutes. Cover with the cream and simmer for about 10 to 15 minutes or until al dente. Season to taste and finish with Parmesan cheese.
TO ASSEMBLE: On a large dinner plate place the Potato Risotto in the center, then top with the seared Chilean Sea Bass, finish by topping with the Oxtail Ragout. Feel free to be creative and plate the dish in your own unique way.
1 c. white onion, diced 4 garlic cloves ½ c. tomato paste Thyme
Bay leaves 3 c. red wine 3 c. water
*OXTAIL PROCEDURE:
Season the oxtail with salt and pepper. Roast in a 375° oven for about 20 minutes. While the oxtail is roasting, preheat the sauce pot to a medium heat and slowly roast the diced vegetables, garlic and herbs with vegetable oil until they are well caramelized. Add the tomato paste and continue to cook, then deglaze with the red wine. Add the roasted oxtail and cover with the water. Cover with aluminum foil and braise in a 350° oven for about 4 hours until the meat falls of the bone.
RAGOUT PROCEDURE:
Dice the Artichoke hearts into 1” cubes and sauté with vegetable oil until cooked through, add 3 cups of the braising liquid and reduce until a sauce consistency. Pull the oxtail meat off the bone and mix with the sauce, then season to taste.
SERVES 4
Photo by www.MichellJonasPhotography.com
10600 E. Crescent Moon Dr. Scottsdale, AZ 85262 (480) 515-5700 FourSeasons.com
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Quick Reference to Arizona Vineyards & Wineries For Tasting Room addresses, please see individual map pages
Alcantara
Verde Valley - 928.649.8463 AlcantaraVineyard.com
Northern AZ
Caduceus
Jerome - 928.639.WINE Caduceus.org
Freitas
Cottonwood - 928.639.2149 FreitasVineyard.com
Jerome Winery
Phx Sonoita /Elgin
Iniquus Cellars Available at AZ Stronghold IniquusCellars.com
Cornville - 928.649.2681 JavelinaLeapWinery.com
Juniper Well Ranch
Juniperwood Ranch
Kind Vines
Page Springs Cellars
Casavino
Fountain Hills - 480.816.8466 CasavinoWinery.com
Callaghan
Elgin - 520.455.5322 CallaghanVineyards.com
Four Monkey
Elgin - 520.455.9309 FourMonkeyWines.com
Rancho Rossa
Elgin - 520.455.0700 RanchoRossa.com
Carlson Creek
Willcox - 520.766.3000 CarlsonCreek.com
Golden Rule
Dragoon GoldenRuleVineyards.com
Fire Mountain
Granite Creek
Chino Valley - 928.636.2003 GraniteCreekVineyards.com
Oak Creek
Cornville - 928.649.0290 OakCreekVineyards.net
Dionysian Cellars
Burning Tree
Cottonwood - 928.639.2789 BurningTreeCellars.com
Cottonwood - 928.649.0444 DionysianCellars.com
Skull Valley - 928.442.3415 JuniperWellRanch.com
Pleasant Valley
SE Arizona
Cellar Dwellers
Bitter Creek
Jerome - 928.634.7033 BitterCreekWinery.com
Verde Valley - 928.607.1789 CDWineCo.com
Jerome - 928.639.9067 JeromeWinery.com
Young - 866.558.2734x4484 PVWinery.com
Upcoming
Arizona Stronghold
Cottonwood - 928.639.2789 AZStronghold.com
Ash Fork - 602.971.8586 ReunionCamp.com
Painted Lady
Cornville - 928.639.3004 PageSpringsCellars.com
Skull Valley - 928.442.9831 PaintedLadyVineyard.com
San Dominique
Sycamore Canyon
Camp Verde - 602.549.9787 GarlicParadise.com
Kokopelli
Chandler - 480.792.6927 KokopelliWinery.com
Canelo Hills
Elgin - 520.455.5499 CaneloHillsWinery.com
Hops & Vines
Sonoita - 520.955.4249 AZHopsAndVines.com
Sonoita
Elgin - 520.455.5893 SonoitaVineyards.com
Studio Vino
Tempe - 480.897.1800 StudioVino.com
Flagstaff KindVines.com
Pillsbury Wine Co.
Cottonwood - 928.639.0646 PillsburyWine.com
Su Vino
Scottsdale - 480-994-8466 SuVinoWineryAZ.com
Charron
Dos Cabezas WineWorks
Kief-Joshua
Lightning Ridge
Vail - 520.762.8585 CharronVineyards.com Elgin - 520.455.5582 KJ-Vineyards.com
Village of Elgin
Elgin - 520.455.9309 ElginWines.com
Erath’s Cimarron
Keeling Schaefer
Lawrence Dunham
Willcox - 520.766.0600 KeelingSchaeferVineyards.com
Javelina Leap
Sedona - 877.903.WINE ArtOWine.com
Coronado
Willcox - 520.384.2993 CoronadoVineyards.com
Cottonwood - 928.649.9135 FireMountainWines.com
Willcox
Pearce - 520.82.GRAPE LawrenceDunhamVineyards.com
Sonoita - 520.455.5141 DosCabezasWinery.com
Elgin - 520.455.5383 LightningRidgeCellars.com
Wilhelm Family
Elgin - 520.455.9291 WilhelmFamilyVineyards.com
Fort Bowie
Bowie - 888.299.5951 FortBowieVineyards.net
Sand-Reckoner
Willcox - 303.931.8472 Sand-Reckoner.com
Sierra Bonita Willcox - 520.678.2335 SierraBonitaVineyards.com Zarpara Vineyards Willcox - 602.885.8903 Zarpara.com
Northern AZ Sollenberger Vineyards Cella Winery Stage Stop Vineyards Clear Creek Stetson Winery Passion Cellars Sonoita/Elgin Casa Verde Hannah’s Hill Flying Kite Venado Cola Blanca Urban Bear Track Winery - Tucson Cider Mill - Scottsdale Vigneto Nannini - Tucson
SouthEastern AZ Asmundson Family Rancho Maria Vineyards Aridus Wine Company Sándor Flying Leap Silver Strike Winery Freedom Vines Soaring Spirits Vineyard Gallifant Cellars Terrace Tee Winery Odyssey Cellars Tombstone Voltera Vineyards