Winter 2013

Display until March 2014 $3.95

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

It’s with a very heavy heart, though, to inform you that this will be our last issue of the print publication. After much soul searching, financial planning and deep thought, Josh and I have had to make the decision to close the magazine. We will still run our website, including the wine country information, the event calendar and blog updates, and hope to have some guest contributors to keep the information fun, new and resourceful. The weekly newsletter will remain in operation, as well, to keep our readers informed of important wine-related happenings around the state.

This letter is definitely the hardest one I’ve had to write. After years of publishing Arizona Vines & Wines, and then more recently AZ Wine Lifestyle, we’ve become entrenched in the burgeoning Arizona wine industry, feeling like part of the family to the winemakers, tasting room workers, vineyard managers, wine store and bar owners, and, of course, the Arizona wine supporters and fans. Over the years, I’ve felt that my identity is based on the publication and what we’ve accomplished, which makes this announcement even more difficult.

As I’m sure you’re aware, the publishing industry is not for the light-hearted. We’ve seen many good publications go by the wayside since we started the magazine. We felt that, even though we were in the red for the first years, the magazine would eventually become profitable as we grew. It has been subsidized by our other businesses since the beginning, which helped to offset the deficit. As we’ve grown, the financial viability hasn’t changed, and in some ways has become even more difficult to sustain. As any other publisher can tell you, eventually it becomes simple economics that tell you whether you can continue to operate or to finally pull the plug. It is the hardest decision I’ve ever made, but I realize that the time has come.

We want to thank all of you who have supported us over the years. I want to thank our staff who have really helped take this business to the

Josh & Rhonni Moffitt

PH

OTO

BY

DIA

N C

LAR

K

next level, helping me with the website, the newsletter, coordinating EVERYTHING and keeping me on task. Kirstin and Kimberly… you have both been so amazing. I’m going to miss working with you so much, but I’m confident we’ll cross paths often in the future.

I want to thank all of the wineries. Without the support of the wine industry, this publication wouldn’t have lasted this long. I’ve loved watching the growth of the industry, the ups and downs (mostly ups), your personal achievements—locally and nationally—and seeing the acceptance of what was, when we started, a relatively unknown industry. I hope we can take a small part of the credit in the fact that we helped spread the gospel. I treasure the friendships that we’ve made with you along the way. We’ll still be around, just proselytizing from the internet instead (and visiting each of you to continue to drink and buy your wines).

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

I feel like I have grown up so much throughout this process. This is the first real business I have run and it’s been quite a learning curve. If you look at our first issues, you can see how green we were. But instead of letting it get us down, we learned and got better (and had some people to help us along the way). My editor friends will appreciate that the commas, dashes and quote marks that run through my head at deadline, at times make me only more confused than when I began. I have no regrets because I think the whole process has made me a better person, and a person with more to offer the world than I did back then. I’ve loved this experience from start to finish.

We aren’t saying goodbye, because we’re confident that we’ll see you all around, whether it’s at a tasting room, wine club event, wine dinner or just hanging at a wine bar… wine brings people together, makes our hearts full of love and laughter, and helps create bonds that cannot be broken.

Please continue to visit our website at AZWineLifestyle.com and sign up for our weekly newsletter “The Grapevine.” Cheers!

6 AZ WINE LIFESTYLE - WINTER 2013 AZWINELIFESTYLE.COM

PUBLISHED BY Arizona Vines & Wines, LLC

CONTRIBUTING WRITERSRhonni Moffitt, Bonnie Lewis, Kent Callaghan, Kirstin Havice, Kent Nancollas, Kimberly Gunning, Christina

Barrueta, Micah Olson, Nicholas Galakatos, Rachel Ellrich Miller, Taryn Jeffries, Justin Beckett, Thomas

Johnson, Alex Mason, Stacey Wittig, Tim Hilcove, Alison Bailin Batz, Lara Mulchay

PHOTOGRAPHIC CONTRIBUTORSMichell Jonas Photography, Grace Stufkosky, Jeff

Arnold, ONEHOPE Wine, Marty Smith, Tim Hilcove, Valerie Wood, Javelina Leap, MJ Keenan, Alcantara

Vineyards, Kent Callaghan, Todd Bostock, Kief-Joshua Vineyards, AZ Hops and Vines, Lawrence Dunham

Vineyards, Becky Limberg, Zarpara, Arizona Stronghold, Sand-Reckoner, Flying Leap, Coronado Vineyards,

Carlson Creek, Keeling Schaefer, Sheraton, Gene DeVine, Debby Wolvos, Rachel Ellrich Miller, Virtu, Thomas Johnson, Stacey Wittig, Sheraton, Rhonni Moffitt,

Shutterstock, Ponte Vineyard Inn, Wilson Creek Manor, Europa Village, Lylah Ledner

PUBLISHERS Josh & Rhonni Moffitt

(480) 306-5623 [email protected]

ASSOCIATE PUBLISHER/WRITERKirstin Havice

[email protected]

ASSISTANT EDITORKimberly Gunning

[email protected]

COPY EDITORBonnie Lee Lewis

Pour Me Some Grapes [email protected]

ARTISTIC CONTRIBUTIONThomas Ale Johnson

Rhonni Moffitt

ABOUT THE COVER

The cover photo was taken by Michell Jonas

Photography on June 24, 2012 at Sand-Reckoner Vineyards on the Willcox Bench. Sarah and Rob

Hammelman were captured in early morning light.

Publisher assumes no responsibility for loss or damage of unsolicited material. Entire contents ©2013 AZ Wine Lifestyle. All rights reserved. Reproduction or use of content in any manner without permission is

strictly prohibited. Opinions expressed in signed columns and articles do not necessarily reflect the views of the publisher.

AZWINELIFESTYLE.COM 7AZ WINE LIFESTYLE - WINTER 2013

By Kent Callaghan & Friends14 CALLAGHAN'S ROUND TABLE

18 THE WINE TRAVEL CARDBy Kirstin Havice

22 WALKING THROUGH THE VINESBy Kimberly Gunning

26 2013 ARIZONA WINE AWARDS

68 THE MUSIC WILL LIVE ONTHE WINE BUZZ105

Sand-Reckoner Vineyards by Bonnie Lewis10 FEATURED WINERY

Arizona WINE

NORTHERN AZ TOUR34

AZ STATE WINE MAP33

SONOITA/ELGIN TOUR48

WILLCOX WINE TOUR60QUICK REFERENCE104

Visit Arizona WINESingle Malt Scotch by Thomas Ale Johnson

94 POINT OF BREW

Craft BEER

By Alex Mason96 COFFEE & WINECOFFEE Talk

By Alison Bailin Batz102 TEMECULA WINE COUNTRY

VAGABONDING LULU98Get Your Brix on Route 66 by Stacey Wittig

Travel & WINE

In This Issue...

Bar Crudo by Christina Barrueta76 HAPPY HOUR HIGHLIGHT

Hophead Vodka by Micah Olson78 GETTING SPIRITED WITH MICAH

Spirits & COCKTAILS

La Bella Terre by Rachel Ellrich Miller82 LOVE AT FIRST BITE

Recipe by Chef Nicholas Galakatos80 CHEF'S TABLE I

Gio Osso by Taryn Jeffries84 MEET THE CHEF

Market Street Kitchen by Christina Barrueta86 RUBEE'S RESTAURANT SPOTLIGHT

By Lara Mulchay90 THE CHEESE PLATE

By Chef Justin Beckett92 CHEF'S TABLE II

Enjoy FOOD

Sheraton Downtown Phoenix by Tim Hilcove

74 WINE ABOUT TOWN

WINE IN THE CITY72Arizona Wine Bar Directory

WINE EVENTS70Around Arizona

THE QUEST28By Kent Nancollas

ONEHOPE WINE30By Kimberly Gunning

Enjoy WINE

THE SANDS OF TIMEPAGE 10

GOT YOURGOATPAGE 90

GETTINGHAPPYPAGE 76

PH

OTO

: GR

AC

E S

TUFK

OS

KY

PH

OTO

: LY

LAH

LE

DN

ER

PH

OTO

: DE

VIN

E-IM

AG

ES

.CO

M

The Journey to Sand-ReckonerRob’s dream of working in the Old World was fulfilled in 2008, when he took a job as Louis Barruol’s ‘flying winemaker’ at Chateau de St. Cosme in Gigondas, France, and Sarah accompanied him on the journey. Making wine in a 2000-year-old cellar from 100-plus-year-old Grenache vines was an irreplaceable education in history, culture and traditional winegrowing, and has had a great influence on Rob’s current winemaking style.

This was a game-changer, according to Sarah. While living in Gigondas, they were able to soak in the importance of place. “It really ignited our passion for terroir; and that’s what is so exciting about making wine in Arizona,” she explained.

When they returned state-side, the couple was determined to seek out a locale for a vineyard of their own.

Sarah simplified their round-about route to Arizona. “We first went to Napa, looking for jobs. Of course, we always traveled with wines from our own cellar. One night, Rob opened a bottle of Callaghan Vineyards wine and we began drinking it.”

“I had been stocking Kent Callaghan wines in my wine cellar for 10 years. When we were drinking that bottle in Napa, I said, ‘Yes! This is it, exactly! It says something!’” Rob recalled.

They grew most excited about the Willcox Bench—its sandy loam soils, limestone bed, good water supply and steady diurnal swing during the growing season. They had worked with high-elevation vineyards in Colorado and were excited about joining the rapidly growing Arizona wine scene.

SAND-RECKONER VINEYARDS

BY BONNIE LEWIS

C hatting with Rob and Sarah Hammelman, along with baby Levi, in the Sand-Reckoner winery is quite magical. Even while teething, Levi is most patient and alert, often nodding,

scrunching his face and raising an eyebrow as his parents share their passion and joy for all things winemaking.

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

In the BeginningSarah Fox’s wine journey began while studying psychology at the University of Colorado at Boulder. A Colorado native, she found work as a cellar hand for the harvest at Two Rivers Winery.

Winemaker Rob Hammelman began his wine journey in 2000, while taking a summer from teaching humanities and sciences to work in the vineyard of one of Arizona’s wine pioneers, Callaghan Vineyards. He later earned a graduate diploma in oenology from the University of Adelaide in South Australia, where he also worked in the cellars at Hewitson and with one of the oldest vineyards in the world—the Old Garden Mourvèdre planted in 1853. After Australia, Rob made his way to Colorado where he became the winemaker at Two Rivers Winery.

The soul mates first connected at Two Rivers in 2006. After working the 16-hour days of harvest together, they began dating. Many harvests-to-come were in the cards.

“This gave us a strong foundation—we knew how to work well together under pressure,” Sarah said.

BLENDING SCIENCE AND THE ART OF WINEMAKING FOR THE GOOD LIFE

PH

OTO

BY

MIC

HE

LLJO

NA

SP

HO

TOG

RA

PH

Y.C

OM

Rob explained the reasons why they set their sights on the area. “There was momentum in Willcox; you could see it, and it presented the potential for growth. Then it became about finding the right property at the right time.”

After weighing planting new vines with purchasing an established vineyard, the right property came along at exactly the right time. The Hammelmans purchased the former Sweet Sunrise Vineyard in Kansas Settlement—already planted with about three acres of vines. Sand-Reckoner Vineyards was born.

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

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

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

“Levi has seen the entire growing season this year. In April, we planted a small block of

vines on his one-month birthday; over the summer, he would help in the mornings while it was cool in the vineyard; he was in the vineyard for picking and he has seen every part of the crush. He even stomped some grapes!”

The Hammelmans’ life has always included some aspect of wine. During harvest, of course, it is the only thing they do but, in the off season, they balance it with more time away from the vineyard and winery. They make time for family and other passions—cooking, hiking, reading, yoga and travel.

“We’re looking forward to some traveling with Levi this year,” Sarah said.

Continued on page 12

PH

OTO

S B

Y M

ICH

ELL

JON

AS

PH

OTO

GR

AP

HY.

CO

MP

HO

TO B

Y G

RA

CE

SM

ITH

STU

FKO

SK

Y

The photos below were taken in 2012 before baby Levi joined the family. Levi Hammelman was born on March 14, 2013.


SAND-RECKONER

Established: 2010Property: Kansas Settlement area on Robbs Road; former name, Sweet Sunrise VineyardsVarietals grown: Syrah, Sangiovese, Zinfandel, Nebbiolo, Sagrantino, Montepulciano, MalvasiaRecently planted: Sagrantino, MontepulcianoHigh points/low points of Sand-Reckoner’s journey: Each vintage

gets better and brighter. Most notable high points would have to be: 1) Releasing our first wines; 2) Getting to know those in our industry, be it wineries, growers, restaurateurs/chefs or others. We are surrounded by some talented and passionate people; 3) Seeing AZ wine move into the national spotlight: 89 points Wine Spectator for our 2010 “7” and 2011 Malvasia being a recommended wine by The San Francisco Chronicle. Favorite Sand-Reckoner wine(s) produced to date: We love them all. Seriously.Best sellers: We’ve been fortunate to have a great reception for all our releases. Our rosé has always been popular. The surprise for us would be our “11,” a port-style Zinfandel. We only produced one barrel of it in 2010 and 2011, and it has been a hit.Soon to be released: 2011 “7”: 100% Syrah . 2011 “11”: Port-style Zinfandel2012 “a”: Aglianico blend from New Mexico 2012 “3”: Estate Zinfandel 2012 “z”: Blend of 80% Zinfandel, 13% Montepulciano and 7% Cabernet Sauvignon

SAND-RECKONER VINEYARDS

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

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

The Sand-Reckoner winery began their winery crushing with a manual hand press in 2010; today, Rob enjoys Aridus’ state-of-the-art, modern equipment at his fingertips.

“This only makes winemaking more efficient,” he explained. “I can be more precise with the pressings. What I used to do before purely by taste has the added component of technology. The quality of wine has never been better.”

Proof in the Product“Tasting someone on our wines,” Sarah said, “and seeing them connect with it—being able to transport them with our wines—is magical.”

Sand-Reckoner wines have earned national attention already. Their 2010 “7” earned 89 points from Wine Spectator and the 2011 Malvasia was a recommended wine by The San Francisco Chronicle.

As a fan of Sand-Reckoner’s wines, such as the “2,” “7” and “11,” I had to ask her, “What’s up with the numbering system?”

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

The FutureThe last grapes of the 2013 harvest have been inoculated; the rest of the winemaking season will be about getting wines barreled, bottled and working with the vintners. Now, the Hammelmans can take a little time to focus on future. Their plans include opening the Sand-Reckoner tasting room at their 130 South Haskell location in the beginning of 2014.

“We are excited to join the other tasting rooms in Willcox,” Sarah said. “We will also be working with Don Sobey—he will help us manage the vineyard. There are more new vineyards and people coming to the area to make wine. It’s a very exciting time for Arizona wine—the industry will only benefit from the addition of new vineyards and winemakers.” And, as Levi put it, “Ah, ah, ma, ma, da, ba.”

Sand-Reckoner(303) 931-8472

130 S. Haskell Avenue - Willcox

Sand-Reckoner.com

PH

OTO

S B

Y G

RA

CE

SM

ITH

STU

FKO

SK

Y

12 AZ WINE LIFESTYLE - WINTER 2013

CALLAGHAN'S ROUND TABLEBY KENT CALLAGHAN

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

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

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

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

Todd Bostock/Dos Cabezas WineWorksGood question. Just one? Right now I am fascinated with Sicily, specifically the wines from Etna. They remind me of wines from Arizona for a lot of reasons.

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

Ann Roncone/Lightning Ridge CellarsThis will be four regions for me, and that's narrowing it down. Being from the Bay Area in Northern California, I have a soft spot for Amador County in the Sierra Foothills (#1). Another favorite is Napa (#2), a no brainer. Paso Robles, CA (#3)... where to start on their terrific wines? And

Tuscany, Italy (#4), the Brunellos and Super Tuscans are only the beginning.

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

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


PH

OTO

S F

RO

M S

HU

TTE

RS

TOC

K

LEFT: Paso RoblesCENTER: Côtes du Rhône RIGHT: Sicily


Create a world class

ArizonaCabernet

520.940.49615152 E. PIMA STREET, TUCSON • [email protected]

VINEYARD DESIGN & LAYOUT

EVALUATION & PROGRAM DIAGNOSIS

LAND EVALUATION

EQUIPMENT SELECTION

IRRIGATION REQUIREMENTS

NUTRITION & FERTILIZER PROGRAMS

DISEASE CONTROL

PRUNING

WINERY DESIGN & DEVELOPMENT

BUSINESS PLANNING

REGULATORY COMPLIANCE

PERSONNEL TRAINING

PRODUCT TROUBLE SHOOTING

EQUIPMENT SELECTION

MARKET ENTRY

PACKAGING

WINE PRODUCTION

WINERY SANITATION

TASTING ROOM

Robe

rt

W. Webb

Save these dates for AWGA’s Signature Events

Supporting AWGA’s Academic Partners

February 22, 2014Oro Valley

Wine in the PinesPinetop-Lakeside

December 14, 2013

For more information, visitwww.arizonawine.orgFacebook.com/ArizonaWineTwitter@AZwineries

Celebrate Arizona Wine

The Art of Arizona Wine CelebrationScottsdale

Wine in the Desert: Discover Arizona Wine

March 15, 2014

June 13 & 14, 2014

Tucson

Festival at the FarmPhoenixNovember 15, 2014

Off the Vine Arizona Wine Festival

ROUND TABLE

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

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

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

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

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

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

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

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

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

HO

TO B

Y M

ICH

ELL

JON

AS

PH

OTO

GR

AP

HY.

CO

M A

T LO

N'S

AT

THE

HE

RM

OS

A

16 AZWINELIFESTYLE.COM

UnhingedThe Cellar Door

the Wine BusinessBecause

is still a Business.

Expert Wine Industry Consultingand Contracting for All Your

Business and Sales Needs

For more information email us [email protected]

Paula Woolsey, CSWLisa Rhodes, MBA

dektowncellars.com

AZ WINE LIFESTYLE12/1/20139130648-IN09071HEWAS13.75” x 5”Eric Mellendorf v.1

It’s a powerful feeling, to belong. It’s fi nishing each other’s thoughts. Laughing at the same jokes. It’s that moment you feel truly and completely yourself. It’s working with people who treat you like family. At Marriott we know that when you feel at home, you’ll make our guests feel at home. If this sounds like the place for you, join us.

JW Marriott Desert Ridge and Resort and Spa, located in Phoenix and JW Marriott Camelback Inn in Scottsdale are seeking experienced Cooks!

Cook I - Banquets PM Hot Side Cook II - Banquets AM Hot SideCook I - Banquet Kitchen Garde MangerChef de Partie

Marriott is consistently recognized as an employer of choice by Working Mother, DiversityInc., and LatinaStyle magazine among others. FORTUNE magazine recognized Marriott as one of its “100 Best Companies to Work For”, for the twelfth consecutive year.

Marriott is an equal opportunity employer committed to employing a diverse workforce and sustaining an inclusive culture.

marriott.com/careers

Search by location to fi nd these and additional positions and to apply.

Pride starts with my team and extends to

everything I touch.

BY KIRSTIN HAVICE

EXPLORE, EXPERIENCE, INDULGE

hen visiting The Wine Travel Card website, one can get a good feel for what it offers. Arizona’s largest, premiere wine and travel savings passport, it’s meant to

complement a person’s wine touring experience, offering exclusive discounts to cardholders at many wineries and select restaurants, resorts/hotels and attractions along Arizona’s wine trails. Savings vary, but at $20, purchasers can recoup their investment quickly throughout the year of purchase. It introduces explorers to new places they might not have been, offering savings along the way.

Dig a little deeper and find an even bigger purpose behind The Wine Travel Card. It’s a tool to bring the Arizona wine industry and related businesses together to promote as a region, creating a greater allure to the consumer and, in turn, more advertisement and sales for the wineries and other participating businesses.

“There’s more power in marketing as a unit than separately,” says Jeff Arnold, owner and creator of The Wine Travel Card. “It’s about uniting to promote a region as a whole.”

With the number of wineries in the state jumping from about 10 in 2006 to around 84 today, the Wine Travel Card has come onto the scene at a very timely point in the Arizona wine industry’s progression.

The Arizona Wine Growers Association (AWGA) is a signature sponsor of the card. AWGA President Peggy Fiandaca says, “People who have The Wine Travel Card tend to go to multiple tasting rooms within a region so that they can maximize the benefit of the card. There have been, and will continue to be, joint cross-promotional opportunities between wineries, resorts and other businesses. They provide a hook for those who might be attracted because of the resort or destination venue and, while there, will go to a tasting room and purchase wine. This cross-marketing opportunity is critical for our wine regions to expand their market reach.”

Arnold initially saw this need in New York, where he launched the first Wine Travel Card in 2010 to showcase the Finger Lakes, Niagara and Lake Ontario wine regions. In the Finger Lakes alone, there are 120 wineries but only six wine trails, and wineries pay thousands of dollars if they want to be part of one. If not on a trail, they were often missed by consumers, especially if they had

no marketing budget to make up for it. Arnold created the Wine Travel Card to bridge that gap. Wineries received exposure even if they weren’t on a wine trail and consumers learned about wineries they likely would have missed. It was a win-win.

With family in Arizona, Arnold began to see a rapidly growing wine industry working to get the word out across the country. He recognized that Arizona attracted both business travelers and tourists alike, plus he saw value in how quickly one can get to the wine country from major cities in the state. The five- to seven-hour drive between destinations common in New York is not so in Arizona. With this likely combination, Arnold launched in

Arizona this year.

While The Wine Travel Card does offer savings, he’s never intended it to be a deep-discount, Groupon-type product, and true value seekers aren’t Arnold’s target market. Rather, the card is meant as a vehicle for the industry to showcase all it has to offer, the crème de la crème as he puts it, to those interested in exploring and getting to know the wine regions better.

“The point is to create an allure, an enticement for people by offering some savings and in turn creating additional foot traffic and sales for participating businesses. It’s about experience first, savings second. Explore, experience, indulge,” he explains.

To this end, Arnold has been selective about the businesses he asks to take part. While he encourages all wineries to participate, he is more discerning

about the restaurants, hotels/resorts and attractions he invites to join. Style, sophistication, credibility and quality are important, as well as a strong reputation in guides such as Fodor’s. His focus has remained on wine-lifestyle related establishments rather than becoming too broad with places like salons, spas and boutiques.This is also showcased in Arnold’s selection of sponsors, which include AJ’s Fine Foods as well as the AWGA. He’s seen that partnering with both has given The Arizona Wine Travel Card credibility right from the start.Fiandaca says, “Because of the partnership with AJ’s and their support of Arizona wines, I think the card can play an important and growing role in getting people from the Phoenix market out to rural wine regions that might not have ventured out. If people

THE WINE TRAVEL CARD COMES TO ARIZONA

W



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

So has the card been a success?

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

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

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

WINE TRAVEL CARD

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

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

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

GET YOURS TODAY AT WINETRAVELCARD.COM


ntering the wine in-dustry as a working professional can hap-

pen in many ways—from young tasting assistants to post-retirement winemakers, and everything in between. The viticulture and enology curriculum at Yavapai College caters to all walks of life, at every age, every career level and from the hobbyist to the career seeker.

The program at Yavapai College Verde Valley Campus is quickly gaining national attention since classes first launched in 2009, and the one-year, viticulture certificate was instated in 2011, according to Nikki Check, Director of Viticulture at Yavapai College. Check says there are currently about 65 students enrolled in the various tracks, including a new, two-year viticulture and enology degree, which became available in 2012. Whether traveling from out-of-state to attend or driving from just up the road, the viticulture program provides a wealth of knowledge and education—with brand new, hands-on vineyard experience right on campus, and soon at the Southwest Wine Center, which is slated to break ground this year.

In a wine industry like Arizona’s, growing and gaining national recognition like never before, Yavapai College may be fostering some of the state’s next entrepreneurial vineyard operators, winemakers, marketers and pourers as we speak.

In spring 2014, Niles Johnson will walk with the first graduating class of the program. He is one of the first graduates, having completed the classes the previous year, and is well on his way to advancing his career in the industry. Johnson previously held a

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

What initially sparked your interest in the program? Were there other programs you had considered and, if so, why did you choose Yavapai College?“A simple question with a somewhat convoluted answer. Many factors in my life led to a sort of ‘aha’ moment. I initially developed an affinity for wine in high school. At the time my friends and I had made somewhat convincing fake IDs and working a part-time job as a grocery bagger meant that my budget was a bit limited. I found that the jug of Carlo Rossi was a fantastic value. Eventually I moved on taking an interest in the varietals that I was drinking and discovering the rich cultural and historical significance of wine. It was this that truly solidified wine’s place as my beverage of choice, as history has been a passion of mine for as long as I can remember.

“During the fifteen years that I lived in Phoenix, I noticed a yearning growing inside of me—a desire to escape the concrete sprawl, fast-paced life and simple lack of humanity that it seemed to engender in me. I wanted a more agrarian lifestyle, something more grounded, but I didn’t know how to achieve it. Every skill that I had developed at the time seemed to draw me toward a career in the city. At the end of one of my French courses, the instructor asked, like she did at the end of every class, what I was doing that evening. I responded in the same way that I had most evenings, ‘Je vais mange une nouvelle bouteille de vin,’ which means that I was going to eat a new bottle of wine—my French wasn’t that good. It was that moment when everything clicked, my interest in wine, the desire to leave the city and the need for a skill set that could make it happen.

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

E


WALKING THROUGH THE VINESAND TOWARD A DEGREE

2013 International Women’s Wine Competition Awards ( A Blind tasting by 37 professional wine judges, held in July in Sonoma California, over 900 wines in the competition)

100 % Pure 2012 Arizona Merlot

Best of Class

Gold

100 % Pure 2012 Arizona Tempranillo

Silver

100 % Pure 2011 Arizona Zinfandel

Silver

100 % 2011 Pure Syrah

Silver

2013 International Wine Channel TV Awards ( A Blind tasting by 27 professional wine judges held in August in Sonoma California over 900 wines in the competition )


Silver

100 % Pure 2012 Arizona Syrah

Silver

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


2013 International Women’s Wine Competition Awards ( A Blind tasting by 37 professional wine judges, held in July in Sonoma California, over 900 wines in the competition)

100 % Pure 2012 Arizona Merlot

Best of Class

Gold


Silver

100 % Pure 2011 Arizona Zinfandel

Silver

100 % 2011 Pure Syrah

Silver

2013 International Wine Channel TV Awards ( A Blind tasting by 27 professional wine judges held in August in Sonoma California over 900 wines in the competition )


Silver

100 % Pure 2012 Arizona Syrah

Silver

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

What were a couple of your favorite classes or experiences throughout the program? “The first thing that comes to mind as a favorite project would be the processing of Cabernet Franc that was generously donated to the program by Merkin Vineyards. These were the first grapes that we students got to play with, and the excitement among us was a tangible thing. The quantity, relatively small by industry standards (half ton), proved to be quite time-consuming with the small-scale equipment that we had available to us at the time. It proved that the underlying concepts of enology are the same regardless of volume.

“Another major project that I will never forget is the planting of six acres of vines for the college. This was broken up into two major events, open to the public, three acres planted each year. The amount of volunteers that came from all over the state to lend a hand was astonishing and made me realize that I was involving myself in something extraordinarily special, something that had the power to bring all walks of life together toward a common goal.”

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

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

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

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

DEGREE

LEARN MORE AT VITICULTURE.YC.EDU

24 AZ WINE LIFESTYLE - WINTER 2013

2013 ARIZONA REPUBLIC WINE AWARDS & MORE

2013 ARIZONA WINE AWARD WINNERS

BA

CK

GR

OU

ND

IMA

GE

S B

Y H

OLL

Y B

AU

MA

NN

PH

OTO

GR

AP

HY

Every year the Arizona Republic holds an Arizona wine competition. This year, more categories were introduced, which means more winners than ever before! Congratulations to everyone for their well-deserved medals!

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

JUDGE'S FAVORITES:

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

Chenin BlancGOLD - 2012 Caduceus Cellars VSC Chenin Blanc

SILVER - 2011 Carlson Creek Vineyards Chenin Blanc

Sauvignon BlancGOLD - 2012 Carlson Creek Vineyard Sauvignon Blanc

SILVER - 2012 Caduceus Cellars VSC Sauvignon Blanc (NM)

Malvasia BiancaGOLD - 2012 Sand-Reckoner Malvasia Bianca

SILVER - 2012 Merkin Vineyards Shinola Bianca (NM)

ViognierGOLD - 2012 Lawrence Dunham Vineyards ‘Sky Island’ Viognier

SILVER - 2012 Zarpara Vineyard Viognier BRONZE - 2012 Pillsbury Wine Co. Viognier

White BlendGOLD - 2012 Merkin Vineyards ‘The Diddler’

SILVER - 2012 Caduceus Cellars ‘Dos Ladrones’ BRONZE - 2012 Grand Canyon Winery ‘Traveler White’

Cabernet SauvignonGOLD - 2011 Caduceus Cellars VSC Cabernet Sauvignon

SILVER - 2007 Rancho Rossa Vineyards Cabernet Sauvignon ReserveBRONZE - 2012 Coronado Vineyards Cabernet Sauvignon

GrenacheGOLD - 2012 Arizona Stronghold Site Archive Norte Pick 3

SILVER - 2012 Keeling Schaefer Vineyards ‘Two Reds’ Grenache BRONZE - 2010 Lawrence Dunham Vineyards ‘Sky Island’ Grenache

MontepulcianoGOLD - 2011 Caduceus Cellars VSC Montepulciano (NM)

GOLD - 2011 Bitter Creek Winery ‘Death’

MourvedreGOLD - 2012 Arizona Stronghold Site Archive Norte Pick 2

SILVER - 2012 Callaghan Mourvedre

SangioveseGOLD - 2012 Cellar Dwellers ‘Cicada’

SILVER - 2012 Coronado Vineyards Sangiovese SILVER - 2011 Bitter Creek Winery ‘The Fool’

BRONZE - 2011 Carlson Creek Vineyards Sangiovese (CA) BRONZE - 2011 Golden Rule Vineyard Sangiovese

SyrahGOLD - 2007 Rancho Rossa Vineyards Syrah

SILVER - 2012 Keeling Schaefer Vineyards ‘Three Sisters’ Syrah BRONZE - 2011 Sand-Reckoner ‘7’

BRONZE - 2011 Sonoita Vineyards SyrahAZ BRONZE - 2011 Carlson Creek Vineyards Syrah (CA)

TempranilloGOLD - 2012 Javelina Leap Tempranillo

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

ZinfandelGOLD - 2011 Golden Rule Vineyards Zinfandel ‘Second Chance’

SILVER - 2012 Cellar Dwellers ‘Tarantula Hawk’ Zinfandel

Rhone Style BlendGOLD - 2010 Callaghan Vineyards ‘Back Lot’SILVER - 2009 Callaghan Vineyards ‘Claire's’

BRONZE - 2010 Stage Stop Vineyards ‘Red Barn Red’

Bordeaux Style BlendGOLD - 2011 Arizona Stronghold ‘Lozen’

SILVER - 2011 Alcantara Vineyard ‘Chateau Alcantara’ (American)

Super Tuscan BlendGOLD - 2011 Arizona Stronghold ‘Mangus’

SILVER - 2011 Caduceus Cellars ‘Nagual de la Naga’ BRONZE - 2012 Pillsbury Wine Co. ‘Wild Child Red’

Non-Traditional Red BlendGOLD - 2011 Golden Rule Vineyards ‘Manzora Red’

SILVER - 2012 Pillsbury Wine Co. ‘Diva’ SILVER - 2012 Arizona Stronghold Site Archive 50/50

BRONZE - 2012 Burning Tree Cellars ‘Reflection’ (CA)

JOSH HEBERT/Posh Caduceus Cellars VSC Chenin Blanc

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

KIM CASALE/Vintage Selections Merkin Vineyards Shinola Blanca

CONOR FAVRE/Kai AZ Stronghold-Grenache Norte Pick 3

Bitter Creek Winery ‘The Fool’

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

MARK TARBELL/Tarbell's Cellar Dwellers ‘Cicada’

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

DAMIAN KANSER/Vias Imports Bitter Creek Winery ‘Death’

LIZBETH CONGUISTI/ SassySommelier.com

Caduceus Cellars VSC Montepulciano AZ Stronghold-Mourvedre Norte Pick 2

JARED SOWINSKI/Phoenician Caduceus Cellars VSC Montepulciano

DUSTIN CHRISTOFOLO/Quiessence Bitter Creek Winery ‘Death’

PAOLA EMBRY/ Cristopher's & Crush Lounge:

Caduceus Cellars ‘Dos Ladrones’

RICHARD BETTS/ Wine Consultant

Merkin Vineyards ‘The Diddler’

DAVID M JOHNSON/ Sommelier

Flying Leap Vineyards Estate Tempranillo

JEFF GRENFELL/Cheuvront Bitter Creek Winery ‘High Preistess’

Carlson Creek Chenin Blanc

KEN CHEUVRONT/Cheuvront Sand-Reckoner ‘7’

A special congratulations to the following wineries for their additional achievements this year.

As provided by the wineries...

PAGE SPRINGS CELLARSAwarded 90 points by Wine Spectator for their 2010 Colibri Syrah

BURNING TREE CELLARSAwarded 90 points by Wine Spectator for their 2010 Colibri Syrah

JAVELINA LEAP VINEYARDS & WINERIES2013 Verde Valley Wine Symposium

People's Choice Winning Red Javelina Leap Petite Sirah

2013 Int'l Women's Wine Competition Best of Class & Gold Medals: 2012 Javelina Leap Merlot

Silver: 2012 Javelina Leap Tempranillo Silver: 2011 Javelina Leap Zinfandel

Silver: 2011 Javelina Leap Syrah Bronze: 2012 Javelina Leap Prospector's Blend

2013 Int'l Wine Channel TV Awards Silver: 2012 Javelina Leap Tempranillo

Silver: 2012 Javelina Leap Syrah Bronze: Javelina Leap Barbera

Bronze: 2010 Javelina Leap Zinfandel

SONOITA VINEYARDS2013 Int'l Women's Wine Competition

Silver: Sonoita Vineyards MeCaSah Bronze: 2011 Sonoita Vineyards SyrahAZ

2013 Indy Int'l Wine CompetitionSilver: Sonoita Vineyards Peach Sparkles Bronze: Sonoita Vineyards Colombard

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

ARIZONA STRONGHOLD Sunset International Wine Competition 2013

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

San Francisco International Wine Competition 2013Silver: 2010 Lozen & 2011 Site Archive Norte Malvasia

Bronze: 2011 Tazi & 2011 MangusCADUCEUS

San Francisco International Wine Competition 2012Gold: 2012 Dos Ladrones

Silver: 2010 Anubis Bronze: 2011 Nagual de la Naga, 2012 Nagual del Marzo

2011 Chupacabra Blanca, 2011 Le Cortigiane, 2011 The Diddler

CALLAGHAN/DOS CABEZAS WINEWORKSWritten about in San Francisco Chronicle in the article

"Arizona takes aim at wine's big leagues"

OTHER AWARDS & MENTIONS

Grower’s Cup Medal - Best of Show2011 Bitter Creek Winery ‘Death’

Grower’s Cup Medal - RedGOLD - 2011 Bitter Creek Winery ‘Death’

SILVER - 2007 Rancho Rossa SyrahSILVER - 2010 Callaghan Vineyards ‘Back Lot’

BRONZE - 2012 Javelina Leap Vineyard Tempranillo BRONZE - 2011 Golden Rule Zinfandel ‘Second Chance’

BRONZE - 2012 Keeling Schaefer Vineyards ‘Three Sisters’ Syrah

Grower’s Cup Medal - RoséGOLD - NV Sonoita Vineyards Sonora Rossa

SILVER - 2012 Caduceus Cellars VSC GSM RoséBRONZE - 2012 Arizona Stronghold Site Archive Norte Mourvedre Rosé

BRONZE - 2011 Pillsbury Wine Co. RoséBRONZE - 2011 Saeculum Cellars Rosé

BRONZE - 2012 Caduceus Cellars Marzo Rosé

Grower’s Cup Medal - WhiteGOLD - 2012 Sand-Reckoner Malvasia BiancaSILVER - 2012 Merkin Vineyards ‘The Diddler’

BRONZE - 2012 Caduceus Cellars VSC Chenin BlancBRONZE - 2012 Bitter Creek Vineyards ‘High Priestess’

BRONZE - 2012 Caduceus Cellars ‘Dos Ladrones’

Grower’s Cup Medal - DessertGOLD - 2011 Sand-Reckoner ‘11’ Zinfandel

SILVER - 2012 Carlson Creek Vineyards ‘Sweet Adeline’ Riesling

Winemaker's Medal - RedGOLD - 2011 Caduceus Cellars VSC Montepulciano (New Mexico)

SILVER - 2012 Kief-Joshua Vineyards Tempranillo (California)BRONZE - 2011 Burning Tree Cellars ‘Poet’ Pinot Noir (California)

BRONZE - 2011 Saeculum Cellars Syrah (Paso Robles)

Winemaker's Medal - WhiteGOLD - 2012 Merkin Vineyards Shinola Blanca (New Mexico)

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

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

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

2013 WINE SPECTATOR RATINGSCongrats to all the winners who received high

ratings on their wines this year of 87 and above including Caduceus Cellars,

Canelo Hills Winery, Page Springs Cellars, Burning Tree Cellars, Pillsbury Wine Co.,

Sand-Reckoner, Callaghan Vineyards, Lawrence Dunham Vineyards,

Arizona Stronghold Vineyards and Dos Cabezas WineWorks

PHOTOS BY TIM HILCOVE FROM THE 2012 FESTIVAL AT THE FARM

27AZ WINE LIFESTYLE - WINTER 2013

BY KENT NANCOLLAS

THE QUEST

t started eight years ago. Everyone who knew of it encouraged my pursuit and I would routinely receive comments like, “What a wonderful idea!” When I started, I had no idea it would take eight

years to finish or how people would get involved and want to help.

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

With that, I decided I would make my quest the pursuit of 100 single varietals, so I could have an idea of what each varietal should taste like. It was easy for about the first 20, before I had to dive into new varietals. This is when the fun and discovery really began.

Amsterdam presented a Pinotage before it became widely available in the United States. In Luxembourg, I found a wine from the Elbling grape, one of the rarest grapes in the world with less than 300 acres under cultivation.

Quite a few people became involved and brought me bottles to share. Restaurant owners got into the act. A Bulgarian friend gave me a few Greek wines. Even winemakers became involved and let me know when new and unusual wines became available. People around me became more adventuresome with the wines they drank, and most of all, we had fun.

If you want to liven up a conversation, pull out an obscure varietal and let the guests talk. Can you imagine the conversation a wine from the Marechal Foch grape elicited? Pigato sounds like it should be an opera, not a wine. And shouldn’t Pedro Ximenez be a person working in the vineyards instead of in the bottle?

Along the way, I learned why some varietals used in blending are probably best not bottled on their own. Others were so obscure even somm-eliers didn’t recognize them. Picpoul de Pinet, Aghiorgitiko and Bobal are rarely recognized—even my spellchecker doesn’t recognize them!

I found new favorites and “go to” varietals. A good Bonarda is great with grilled hamburgers. Italians love their food and wine, so even an obscure Pelaverga pairs well with a wide range of meals.

Every trip to a wine store became a treasure hunt. I would love to have a bottle of wine for every

time I asked a clerk for the most obscure varietal, only to have to say, “I’ve already had that one.” But it’s still fun to ask, because there’s always the chance of adding a new one to the list.

What wine did I drink for number 100? Of course, it had to have bubbles and be obscure—a Mas Cava Brut Rosé from Spain made with the Trepat grape fit the bill.

What’s next? Maybe another 100, or possibly visiting all the great wine regions of the world.

TASTING 100 VARIETALS

I

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

PH

OTO

S C

OU

RTE

SY

OF

SH

UTT

ER

STO

CK

(WIN

E) A

ND

KE

NT

NA

NC

OLL

AS

(KE

NT)


300 North Broadway • Clarkdale, aZ • Just 20 miNutes from sedoNa

Verde CaNyoN railroad bB

877-800-7324verdecanyonrr.com

• stress-free wilderness adventure along 20 miles of iron ribbons tying tunnels and trestles together

• rare fP7 engines pulling beautifully-restored cars with panoramic window views of a dramatic river-carved canyon

• red rock canyon beauty beckoning all to an out-door viewing car — two seats for the price of one

• sipping refreshing margaritas, private-labeled beer or wine — your only stress is which to choose

Because it’s always a good day when you’re on a train.

Breathless we’ll leave you

and your camera Full

BY KIMBERLY GUNNING

ONEHOPE WINEPour a Glass of Positive Impact

or some, the idea of a business model benefiting charitable causes is a dream for the future; for others, it’s an obtainable goal—in need of a few friends to jump on

board in order to help make it a reality.

ONEHOPE Wine started with just that, a group of friends who supported and encouraged the idea of CEO and Founder Jake Kloberdanz, and wanted to help him change the world.

While working at Gallo Wine Company in Southern California, Kloberdanz took notice to many branded products sold in grocery stores that had a special tie to charitable causes. Why not include wine sales in the effort to give back?

After finding out that a friend of his was diagnosed with cancer, Kloberdanz and seven of his coworkers took the idea and ran with it.

The eight founders of ONEHOPE Wine, originally named HOPE Wine, began in 2007. “[We] started HOPE Wine essentially out of the back of our cars,” Founder and VP of Sales Kristen Lyn Shroyer explained. In the first year, Shroyer says the team realized they had a lot to learn about the business, despite their background of working at a vineyard. Branding, production, pricing, sales… these skills would soon fall into place, and the founders left their positions at Gallo to take on the enterprise full-time to make it happen. For each bottle of ONEHOPE Wine sold, 50 percent of the proceeds go directly to the corresponding cause. ONEHOPE Wine varietals, produced in partnership with Rob Mondavi, Jr., each support a different cause—Chardonnay supports the National Breast Cancer Foundation; Sauvignon Blanc supports the environmental foundation American Forest; Merlot supports an organization called Keep a Child Alive, in its effort to help children with AIDS; and Pinot Noir supports pet adoption, benefiting the ASPCA. President and Co-founder Tom Leahy states, “It gives me pride to explain that what I do for a living is making a positive impact on my community.”Distribution outside of California developed quickly and, thanks to Shroyer’s ties to Arizona, it became the second state to carry ONEHOPE

Wine in retail locations. Originally from Scottsdale, Shroyer volunteered to relocate back home in order to expand the name, and distribution began in Albertsons stores April 2008.

Since then, ONEHOPE has expanded its cause—branding to a greater reach with Hope at Home, a wine party clients host at their home with 15 percent of the event sales benefiting the clients’ chosen cause; ONEHOPE Weddings, a way for couples to give back on their big day through their wine order; and ONEHOPE Social Impact Coffee, benefiting a new social

cause each month with a donation of 50 percent of the proceeds.

With ONEHOPE Social Impact Coffee, “It was a perfect line extension for the ONEHOPE Family,” Leahy explains. “It falls in line with our wine being a consumable product and, like our Mondavi partnership, LaMill Coffee produces our coffee, makes amazing coffee and has been a great partner.”

The ONEHOPE team hopes to continue its mission by additional quality products that have a beneficial dollar-to-impact ratio in order to help even more non-profits. Leahy says, “With our wine we want to get to 150,000 cases in the next couple years. At that case amount, our impact on the community will be sizable and the positive influence will be fun with our partner non-profits.”

F

PH

OTO

S C

OU

RTE

SY

OF

ON

EH

OP

E W

INE

S


TO FINDWHERE

34 Easy Street

Albertsons

Aloft Hotels

Arizona Biltmore

Arizona Science Center

Armadillo Grill

Arriba Mexican Grill

Bamboo Club Asian Bistro

Cafe Torino

Casey Moore’s

Casino Arizona

CataVinos Wine Shoppe & Tasting Room

The Dirty Drummer

Firesky Resort & Spa

Fleming’s Steakhouse

Gainey Ranch Golf Club

Genghis Grill

Hilton Scottsdale Resort

Hilton Suites Phoenix Plaza

Hyatt Regency Gainey Ranch

iPic Theaters

Jimmy’s Krazy Greek Restaurant

Los Olivos Norte

Outback Steakhouse

Mile High Grill & Spirits

Nosh

Pinnacle Peak Patio

Radisson Ft. McDowell Resort

Remington’s

Rico’s American Grill

Risky Business

Rocks Club

Roy’s Hawaiian Fusion

Cuisine

Salt Lounge

Salty Senorita

Sakura Teppan Steak & Seafood

Scottsdale Plaza Resort

Sheraton Crescent

Sheraton Wild Horse Pass

Sheraton Downtown Phx

Spa Avania at Gainey Ranch

Starfire Golf Club

Sushi Roku

Tanzy

Tilted Kilt Scottsdale

TD’s Showclubs

Tempe Mission Palms

The Phoenician

Thirsty Lion Pub & Grill

Timo

Toby Keith’s I Love This Bar & Grill

Westin Kierland

Westin La Paloma

Westin Phoenix

Whole Foods

Wigwam Resort

X-Tapa Joe’s

ONEHOPEWINE.COM

ARIZONA WINE COUNTRYTour

Arizona Vineyards, Wineries & Tasting RoomsWine Country Tour Maps

Where to Eat, Where to Stay and What to DoHarvest Photos

PHOTO OF LIGHTNING RIDGE CELLARS BY MICHELL JONAS PHOTOGRAPHY

Flagsta�Williams

Camp Verde

260

260

288

87188

88

Douglas

Tucson

Marana

Yuma

PhoenixMetro

Globe

Prescott

JeromeCottonwood

Grand CanyonNational Park

BisbeeSierraVista

82

82

80

Tombstone 191

191186

181

191

70

Sa�ord

70

191

89

93

Willcox

Payson

83

60

89

64

Verde Valley Wine Trail & Beyond...

Granite Creek VineyardsCaduceus CellarsPassion CellarsEcho Canyon WineryFour Eight WineworksBurning Tree CellarsArizona StrongholdPillsbury Wine Company NORTHFire Mountain WinesAlcantara Vineyard & WineryPage Springs CellarsOak Creek VineyardsJavelina Leap VineyardGrand Canyon Winery

Sonoita Wine Country & Beyond...

Charron VineyardsDos Cabezas WineWorksAZ Hops and VinesWilhelm Family VineyardsRancho Rossa VineyardsCallaghan VineyardsFlying Leap VineyardsKief-Joshua VineyardsThe Village of Elgin/Four MonkeySonoita VineyardsLightning Ridge CellarsTombstone Wine WorksSilver Strike Winery

Willcox Wine Country & Beyond...

Sand-Reckoner VineyardsFlying Leap VineyardsKeeling Schaefer Vineyards Tasting Room Carlson Creek Tasting RoomPassion Cellars at Salvatore VineyardsCoronado VineyardsZarpara VineyardPillsbury Wine Company SOUTHLawrence Dunham Vineyards

Sonoita/Elgin

ARIZONA WINE COUNTRY Overview

VERDE VALLEY WINE TRAIL & Beyond

Granite Creek VineyardsFrom a love of the land sprang a relationship with grapes that culminated in superb, award-winning, living wines with no added sulfites. Granite Creek Vineyards was founded in 1974

when owners Kit and Robin Hoult planted grapevines and began the 36-year legacy of Arizona’s first and only Certified Organic

Vineyard. Dedicated to environmental stewardship, Granite Creek Vineyards is a scenic environment to enjoy the ambiance of the vineyard’s rural roots. Relax with picnics and great live music on this historic 100-year-old Arizona farmstead that has been nurtured to become sips of the enduring pleasures of fine wine. To learn more visit their website at GraniteCreekVineyards.com.

Freitas VineyardFreitas Vineyard is hidden away on the outskirts of Cottonwood. A small vineyard, it's the dream of Ray Freitas. She planted the three-and-a-half-acre vineyard, located near the Verde River, in 2000 and has been tending her vines since. Her mission is to

produce fruit-forward wines, well-balanced in flavor, color and aroma in order to stimulate and enhance your wine tasting experience. Ray calls her Malvasia “sunlight in a bottle.” Freitas Vineyard produces only estate-grown wines, utilizing the European tradition. You can taste Ray’s wines at Old Town Cooperage in Cottonwood. For more information visit

FreitasVineyard.com.

Page Springs CellarsAt Page Springs Cellars the goal is to create delicious wines that express the unique character of the landscape. They trust that their wines and winemaking convey their philosophies concerning family, education and living life to the fullest. Owner and Winemaker Eric Glomski feels strongly that growing grapes, making wine and raising a glass is a cultural ritual that fosters friendship, brings together families and unites communities. “Good wine is not strictly the esoteric fare of nobility. Wine is for the people.” Eric’s vision is at the forefront of bringing Arizona wines onto the national stage! Their wine club is one of the most popular in the state. Learn more about their wines and events at PageSpringsCellars.com.

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

Fire Mountain Wines

Fire Mountain symbolizes the transition between day and night, light and dark, as the circle of life ends and begins again. This Sacred universal process is also expressed by the vine as it digs into the earth and reaches to the sky, creating fruit from our ancestral lands that eventually fills the bottle for you. Our wine blends are inspired by emotion and connectivity through our spiritual ties to place.

Fire Mountain offers two brands of wine. Fire Mountain Wines include Earth, Wind & Fire and Cellar Dwellers offers Cicada, Tarantula Hawk and Canvas.

Learn more by visiting FireMountainWines.com.

Cellar Dwellers

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



Alcantara VineyardsAlcantara Vineyards is a dream venture created by owner Barbara Predmore. Barbara and her husband Bob started the vineyard to provide their family and partners the opportunity to work and develop a vineyard community, and to develop a winery that produces wines that are comparable to the best

of California and Europe. Barbara spent four years of research and diligence using the best consultants from the University of Arizona and UC Davis, as well as support from her family at the noted Martin-Weyrich Vineyards in Central California. Alcantara Vineyards is perched on 87 acres of sloping terrain off the Verde River and Oak Creek. The Tuscan Farmhouse serves as the tasting room, where they host the many friends and guests that visit from around the globe. Check out their “green” winery building when you visit! Explore their website at AlcantaraVineyard.com.

Javelina Leap Vineyard & Winery

Javelina Leap Vineyard & Winery is located just 10 miles outside the scenic town of Sedona, adjacent to the green belt of lower Oak Creek, across from an Audubon bird sanctuary and state fish hatchery. The property was part of the historic ranches in a valley known as Page Springs for its abundance of natural

springs. The estate vineyards are on the slopes of an ancient volcano. These soils lend intense characters of minerals, earth and fruit to the wines produced here. The owners and winemakers Rod and Cynthia Snapp welcome you to their tasting room that is fashioned after a turn of the century western saloon. Many accolades and media attention have been given to the wines they

produce here. They ask that you share these handcrafted wines with your friends and loved ones. The tasting room is open daily from 11 a.m. to 5 p.m. For more information visit their website at JavelinaLeapWinery.com.

Four Eight WineworksWine Makers Co-Operative. Incubator. Passion Vortex. Metaphorical Leg Up. Ground Zero for the infinite possibilities and paths each of our tenants will manifest. “When shared vision, knowledge, and perspective be our bones, no winter can take us.” Ronald P. Vincent

For more information visit their website at Four8Wineworks.com.

Oak Creek Vineyards

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

Perched on the side of the southeast facing slopes of Jerome, Caduceus Cellars and Merkin Vineyards are making high elevation wines out of predominantly Italian and Spanish

varietals. Owner and winemaker Maynard James Keenan, along with his wife Jennifer, are producing roughly 4,500 cases a year in their tiny underground cement facility known as The Bunker. Open-topped half-ton bin carbonic maceration for the reds, and whole-cluster-pressed stainless steel cold fermentation for the

whites and rosés. The epitome of a boutique owner-owned and operated winery. Learn more at Caduceus.org.

The Grand Canyon WineryThe Grand Canyon Winery, proudly owned and operated by the Kennelly Family, sits in the heart of historic downtown Williams. The family has been in the hospitality industry in Northern Arizona for over twenty years. The Grand Canyon Winery is their newest project inspired by their love for

Arizona and excitement over its emerging wine culture. Like most native Arizonans the Kennellys have great pride in their state and believe in supporting local communities.

The AZ wine community shares the belief that if one succeeds they all succeed and the Kennellys are proud to be a part of this community.

Travel Far. Drink Local. TheGrandCanyonWinery.com

Caduceus Cellars



Pillsbury Wine CompanySam Pillsbury, noted filmmaker, first planted vines on the Willcox Bench in 2000 when he was a partner in Dos Cabezas with Al Buhl. Since then he started his personal dream project in 2006 with 100 acres of prime desert vineyard land near his original vineyard in Kansas Settlement. Sam’s dream was to celebrate the local terroir... an Arizona Chateauneuf, a sustainable Rhone vineyard producing premium quality hand-made 100 percent

Arizona boutique wines. In the future, the plans are to create an architecturally stunning wine village with 27 dwellings, including a winery, spa and restaurant serving food organically grown on the land.

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

Burning Tree CellarsBurning Tree Cellars specializes in small batch, meticulously maintained, boutique wines utilizing the finest available fruit sources, quality oak and patience.

"Our wines will never be pushed through chain supermarkets or over-marketed, but rather built through the power of suggestion and knowledge that we are all part of something special. These wines are, and always will be, for ourselves, our families and our friends."

These handcrafted wines are available at their tasting room in Old Town Cottonwood. Sit on the patio. Listen to live music every weekend. Check them out online at BurningTreeCellars.com.

Arizona Stronghold Vineyards

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

Passion Cellars“Your work is to discover your work and then with all your heart

to give yourself to it.” - Buddha

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

PH

OTO

BY

GR

AC

E S

TUFK

OS

KY

OF

PAG

E S

PR

ING

S C

ELL

AR

S H

AR

VE

ST



N. Main St.

N. Main St.

S. M

ain St.

S

. Will

ard

St.

S. 6

th S

t.

S.

6th

St.

W. M

ingus Ave. E. Mingus Ave. E. Mingus Ave. N. 1

0th

St.

E. Cottonwood St.

N. Verde H

eigh

ts Dr.

E. Pima St.

To E. Cornville Rd.

To Payson

Clarkdale13


1 Granite Creek Vineyards2515 Road 1 East - Chino Valley(928) 636-2003granitecreekvineyards.comThurs–Sun: 12-5

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

3 Passion Cellars417 Hull Avenue - Jerome(928) 649-9800passioncellars.comDaily: 11-close

4 Echo Canyon Winery419 Hull Avenue - Jerome(928) 202-8506Daily: 11-close

5 Four Eight Wineworks907 Main Street - Clarkdale(928) 649-2007www.four8wineworks.comSun-Thurs: 12-7Fri-Sat: 12-8

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

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

8 Pillsbury Wine Company NORTH1012 N Main Street - Cottonwood (928) 639-0646pillsburywine.comSun, Mon, Wed, Thurs: 11-6Tues: 1-6Fri-Sat: 11-8

9 Fire Mountain Wines1010 N Main Street – Cottonwood(928) 649-9135�remountainwines.comSun-Thurs: 12-7Fri-Sat: 11-close

10 Alcantara Vineyard & Winery3445 S Grapevine Way - Cottonwood(928) 649-8463alcantaravineyard.comDaily: 11-5

11 Page Springs Cellars1500 Page Springs Road - Cornville(928) 639-3004pagespringscellars.comMon-Wed: 11-7Thurs-Sun: 11-9

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

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

14 Grand Canyon Winery238 W Route 66 – Williams(928) 635-9421grandcanyoncellars.comDaily: 9-7

Grand Canyon Ave W

Bill Willia

ms Ave

W Railroad Ave

Grand Canyon Ave

Grand Canyon Blvd

S. 3rd Street

W Grant Ave

E

Grant Ave

N 7th

Street

Rodeo Rd.

S. 2nd Street

1000 ft

200 m

WilliamsDetail

Cement Plant Rd.

Cla

rkda

le P

arkw

ay

Main St.

Main S

t.

Main St.

3 rd S St.

1st N St.

Sunset Blv d.

N 10th St.

S. 16th S t. .

1000 ft

200 m

ClarkdaleDetail

To CottonwoodTo Jerome

N. Main St.

N. Main St.

S. M

ain St.

S

. Will

ard

St.

S. 6

th S

t.

S.

6th

St.

W. M

ingus Ave. E. Mingus Ave. E. Mingus Ave. N. 1

0th

St.

E. Cottonwood St.

N. Verde H

eigh

ts Dr.

E. Pima St.

To E. Cornville Rd.

To Payson

Clarkdale13



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

• The Asylum (928) 639-3197 American, with a view - Jerome AsylumRestaurant.com• Doc Holliday's (928) 635-4797 Steakhouse & Saloon - Williams DocHollidayAZ.com• Grapes (928) 639-8477 American Bistro - Jerome GrapesJerome.com • Haunted Hamburger (928) 634-0554 Burgers - Jerome TheHauntedHamburger.com• The Horn (928) 567-7229 Bistro - Camp Verde TheHornSaloon.com• Nic's Seafood & Steaks (928) 634-9626 Italian - Cottonwood NicsAZ.com• Pancho McGillicuddy's (928) 635-4150 Southwestern - Williams VivaPanchos.com• Pizzeria Bocce (928) 202-3597 Pizza - Cottonwood PizzeriaBocce.com • Raven Cafe (928) 717-0009 Local. Fresh. Bistro. - Prescott RavenCafe.com • Storyteller's at Cliff Castle (928) 567-7900 American - Camp Verde CliffCastleCasinoHotel.com• The Station 66 Italian Bistro (928) 635-3992 Pizza - Williams TheStation66.com• The Tavern Grille (928) 634-6669 Casual Fare - Cottonwood TheTavernGrille.com• Vintages Grille (928) 592-9220 Fresh-Homemade - Rimrock VintagesFresh.com

Explore these other delicious dining choices...

Abbie's Kitchen - AbbiesKitchen.comBarking Frog Grille - BarkingFrogGrille.com

Che Ah Chi - EnchantmentResort.comCowboy Club - CowboyClub.comCrema Cafe - CremaCafe89a.com

Cucina Rustica - CucinaRustica.comDahl & DiLuca Ristorante - DahlAndDiLuca.com

Elote Cafe - EloteCafe.comGrille at Shadowrock - HiltonSedonaResort.com

Harry's Hideaway - HarrysHideaway.comHeartline Cafe - HeartlineCafe.com

Manzanita Inn - TheManzanitaRestaurant.comRed Rooster Cafe - OldTownRedRoosterCafe.com

René at Tlaquepaque - ReneRestaurantSedonaReds at Sedona Rouge - SedonaRouge.com

Relic's - RelicsRestaurantSchoolhouse Restaurant - VVSchoolhouse.com

Seed - Facebook.com/SeedRestaurantThe Brass Tack - TheBrassTack.com

Up the Creek Grill - UpTheCreekAZ.com


Page Springs Cellars is a family owned winery tucked into the volcanic landscape overlooking pristine Oak Creek. Visit our Tasting Room located

just 15 minutes south of Sedona for a true taste of Arizona.Something for everyone:

Wine Tasting Flights or enjoy wines by the Glass and BottleArtisanal food pairings

Vineyard MassageTours on Fridays and Sundays

Beautiful deck overlooking Oak CreekBocce and Horseshoe

Educational and Interactive Wine Club OfferingsLive Music on Friday and Saturday nights

For more information, and current events and offerings visit our website: www.PageSpringsCellars.com

Page Springs CellarsWinery & Vineyards

1500 North Page Springs Rd, Cornville, AZ928 639-3004

260

89A

179

Exit 293McGuireville

ExitPage Springs Rd

Cornville Rd9 miles

Page Springs Rd

3.5 Miles5 Miles

12 Miles

3.7 Miles

Cornville

Camp Verde

Sedona

Cottonwood

17

Page SpringsCellars

Tasting Room HoursMon-Wed: 11am-7pm • Thu-Sun: 11am-9pm

Open 365 Days A Year

“After Hours”Thursday, Friday, Saturday and Sunday nights 6-9 pm

Half Off Tastings and 10% off food and wines by the bottle

Arizo

na

’s Groundbreaking

It’s just the beginning

…

90 PointsWine Spectator


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

Adobe Grand Villas AdobeGrandVillas.com

Adobe Hacienda B&B Inn Adobe-Hacienda.com

Adobe Village Graham Inn AdobeVillageGrahamInn.com

Amara Resort and Spa AmaraSedona.com

Baby Quail Inn BabyQuailInn.com

Canyon Villa Inn of Sedona CanyonVilla.com

Casa Sedona B&B Inn CasaSedona.com

Cottonwood Hotel CottonwoodHotel.com

Cozy Cactus B&B CozyCactus.com

Enchantment Resort EnchantmentResort.com

Flying Eagle Country B&B FlyingEagleCountry.com

Garland’s Oak Creek Lodge GarlandsLodge.com

A comprehensive list of lodging is available on our website.

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

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

Prescott Spring Hill Suites (928) 776-0998 Prescott Marriott.com/prcsh

Prescott Residence Inn (928) 775-2232 Prescott Marriott.com/prcri

The Tavern Hotel (928) 639-1669 Old Town Cottonwood TheTavernHotel.com

Whispering Pines B&B (928) 443-1429 Just outside Prescott WhisperingPinesBB-AZ.com

Hilton Sedona Resort & Spa HiltonSedona.com

Hyatt Piñon Pointe Resort HyattPinonPointe.Hyatt.com

The Inn on Oak Creek InnOnOakCreek.com

Junipine Resort Junipine.com

L'Auberge de Sedona LAuberge.com

Las Posadas of Sedona LasPosadasOfSedona.com

Lo Lo Mai Springs LoLoMai.com

Los Abrigados DiamondResorts.com

Mii Amo Spa at Enchantment MiiAmo.com

Red Agave Resort RedAgaveResort.com

Sedona Rouge Hotel & Spa SedonaRouge.com

Sycamore Springs Guest Houses SSGuestHouse.com

What else is there to do... The Verde Valley is full of fun things to do from kayaking down the Verde River to flying in a helicopter over the red rocks of Sedona! Here are a few of our favorite things to do when visiting Northern Arizona's wine

country. Find out more at AZWineLifestyle.com... click on "Tour Wine Country - Things to Do."

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

• Made In Arizona AZ Wine & AZ Products in Uptown Sedona (928) 282-0707

• Sedona Olive Oil Gourmet olive oil and balsamic tasting (928) 282-1887

• The Horn Saloon Craft brews & fine wine (928) 567-7229 | TheHornSaloon.com

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

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

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

• Cliff Castle Casino Win big! (800) 381-SLOT | CliffCastleCasinoHotel.com

WEEKLY LIVE MUSICEvery weekend -

check out their schedules online... Pillsbury Wine Company,

Arizona Stronghold, Page Springs Cellars and

Burning Tree Cellars


Verde Valley Wine Country Harvest Photos

Bird nest in the Zinfandel vines at Javelina Leap.

ABOVE: Grace Stufkosky captures the harvest from grape to crush at Page Springs Cellars.

LEFT: Valerie Wood photographed harvest at Stage Stop Vineyards.

Merkin Barbera from CaduceusCellars' Facebook Page

Sunflower in the vines from Alcantara Vineyards' Facebook Page

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

SONOITA/ELGIN WINE COUNTRY & Beyond

Callaghan VineyardsLocated in the rolling oak-dotted hills of southeastern Arizona, at an elevation of 4,800 feet, Callaghan Vineyards produces rich, complex red and white wines from its 25-acre vineyard. Mediterranean and Spanish varietals—Petit Verdot, Petite

Sirah, Tempranillo, Mourvedre and Grenache—are the basic building blocks for their red blends, while Viognier and Riesling are blended for the estate wine. They soon will also include Marsanne, Roussane and Malvasia Bianca. From their first vintage in 1991, their wines

have received many accolades from the most respected wine writers/publications in the world. Please visit them at CallaghanVineyards.com.

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

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

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

Rancho Rossa VineyardsRancho Rossa Vineyards is one of the largest family-owned wineries in the Sonoita area. They specialize in Ultra-Premium varietal bottlings from their 22 acres of estate plantings, using only 100 percent estate-grown fruit in their wines, the only winery in the area to do so. Their first vines were planted in 2002 and their second vineyard was planted in 2003. Rancho Rossa donates $0.10 to the American Cancer Society for every bottle of wine sold. Please visit the website at RanchoRossa.com to learn more.

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

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

Dos Cabezas WineWorks

Lightning Ridge CellarsAfter their first trip to Tuscany, Ron and Ann Roncone decided the wine they’d make would be based on their Italian heritage. Lightning

Ridge Cellars, a small family winery, was established in 2005. It represents years of personal endeavor from the ground up. The Old World style of wines they make are simply the wines they enjoy most. Their estate wines are proudly made from classic Italian varietals:

Sangiovese, Nebbiolo, Montepulciano, Primitivo, Malvasia and Muscat Canelli. Located at 5,100-foot elevation, their vineyard enjoys long warm summers and cool nights to provide the perfect combination for rich, full-bodied wines. They welcome you to their Tuscan-themed winery and tasting room. LightningRidgeCellars.com



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

Charron Vineyards Charron Vineyards is a small, family-owned winery producing hand-crafted Arizona wines, located less than 30 minutes from downtown Tucson. Established in 1995 Charron Vineyards produces many distinctive wines including their award winning White Merlot.

At 4,200 feet and surrounded by mountains, the grapes enjoy a cooler climate and fresh mountain air which helps make their award-winning wines. Visit one of the oldest wineries in the state where you can sample

an array of award-winning wines in the glass-enclosed tasting room or on the wine deck surrounded by mature vineyards and breathtaking mountain views.

The tasting room is open Friday, Saturday and

Sunday, 10 a.m. to 6 p.m. Dogs welcome. Please visit the website for more information. CharronVineyards.com

Sonoita VineyardsDr. Gordon Dutt, owner and founder of Sonoita Vineyards, is a retired soil scientist from the University of Arizona. As part of a research project back in 1973, he established an experimental vineyard on the red, acidic clay of the Babacomari Ranch in

southern Arizona. The success of that vineyard and the quality of the wines from those grapes led to the planting of a commercial vineyard in 1979, the first in the Sonoita/Elgin area. Sonoita Vineyards’ winery opened in 1983 with a first-vintage production of 300 gallons. Today, Dr. Dutt's granddaughter Lori is following in

his footsteps and serves as the winemaker. They produce nearly 4,000 cases (9,500 gallons) per year from 10 different grape varieties including Colombard, Sauvignon Blanc, Pinot Noir, Syrah, Merlot and Cabernet Sauvignon. Over 90 percent of this production is sold through their beautiful and spacious tasting room. Enjoy their gift shop and special events facility with picturesque views of hillside vineyards, rolling grasslands and scenic mountain ranges. This facility is open daily (except major holidays) from 10 a.m. to 4 p.m. Visit SonoitaVineyards.com for more info.

Flying Leap Vineyards

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

Village of Elgin WineryThe Village of Elgin Winery emphasizes terroir. They stomp the grapes, use natural yeasts, hand craft and use only new wood casks. The winery accents small-lot red, white and rosé wines ranging from single varietals

such as Sauvignon Blanc, Cabernet Sauvignon and Sangiovese to traditional blended delights. Each wine is handcrafted by the winemakers/owners Gary and Kathy Reeves. The Village of Elgin Winery is home to the WORLD renowned Tombstone Red which has spawned three other wines including a seven-year-old

Cabernet Sauvignon named Tombstone Gunslinger and two whites, Tombstone Rain and Tombstone Showdown. Their Dry Rosé was the Rosé category Best of Class at the Governor’s Choice. Please visit them at ElginWines.com.

Four Monkey WinesFour Monkey Wines produces quality wines at reasonable prices; the four wines retail for under $11/bottle. The winery produced the Playful Monkey, a Cabernet Sauvignon and a 2007 Governor's

Choice Wine Competition Silver Medal Winner. The other three wines are the Sinful Monkey, the Naughty Monkey and the Cheeky Monkey—encompassing two reds and two whites, all representing individual personalities. For tastings visit the Village of Elgin Winery. Learn more at FourMonkeyWines.com.



Silver Strike Winery

“Our dream of having a vineyard and making wine started back in the 90s in Northern California. We thought what a joy it would be to have a vineyard and a winery! On a cheese tour in Northern California, we met a winemaker from the

Russian River who encouraged us. After talking to him, our dream was confirmed. We were inspired to say the least!”

After helping in California, Florida

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

Tombstone Wine Works

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


Sonoita AVAWineries Detail

What’s an AVA?

AVA = American Viticulture Area

An AVA is a designated wine grapegrowing region in the United Statesdistinguishable by geographic features,with boundaries de�ned by the TTB.

Currently Sonoita is Arizona’s only AVA,in the Sonoita basin surrounded by theHuachuca Mountains, the Santa RitaMountains and the Whetstone Mountains.

8

To Tucson

To Tucson

5 mi5 km

To Sonoita

Santa RitaFoothills

Detail


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

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

3 AZ Hops and Vines3450 Hwy 82 - Sonoita(520) 955-4249azhopsandvines.comThurs: 11-4Fri-Sun: 10-6

4 Wilhelm Family Vineyards21 Mountain Ranch Drive - Elgin(520) 455-9291wilhelmfamilyvineyards.comOct–April: Daily 11-5May–Sept: Fri – Sun 11-5Mon-Thurs by Appointment

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

6 Callaghan Vineyards336 Elgin Road - Elgin(520) 455-5322callaghanvineyards.comThurs–Sun: 11-4

7 Flying Leap Vineyards342 Elgin Road - Elgin(520) 954-2935�yingleapvineyards.comWed-Sun: 11-4Mon-Tues: By Appointment

8 Kief-Joshua Vineyards370 Elgin Road - Elgin(520) 455-5582kie�oshuavineyards.comDaily: 11-5

9 The Village of Elgin/Four Monkey471 Elgin Road – Elgin(520) 455-9309elginwines.comDaily: 11-5

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

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

12 Tombstone Wine Works15 N 4th Street – Tombstone(520) 261-1674tombstonewinery.comDaily: 12-6

13 Silver Strike Winery334 E Allen Street – Tombstone(520) 678-8200silverstrikewinery.comDaily: 12-6

14 Flying Leap Vineyards67 N Main Street – Bisbee(520)384-6030�yingleapvineyards.comSun-Thurs: 12-6Fri-Sat: 12-8

S Charlston Hwy

E Allen St

Toughnut StreetE Fremont St

Safford St

3rd

St

N 4

th S

t

N 5

th S

t

500 ft200 m

80

13

12

Tombstone Ca nyon Rd.

Main Street

Main Street Naco Rd

Ok Street

Commerce Street

B

rew

ery

Ave

Subway Street

Ta

ck Ave

200 ft50 m

14

80

80

BisbeeDetail

TombstoneDetail



Where to stay . . . When traveling to wine country it’s a great idea to make a weekend of it and have time to enjoy the area

you are visiting. Here are some great places to stay while visiting your favorite wineries in Sonoita.

Sonoita/Elgin

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

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

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

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

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

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

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

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

Patagonia

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

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

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

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

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

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

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

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

Santa Cruz County

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

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

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

What else is there to do... Sonoita is an area with a lot of charm. Horse ranches cover the countryside as

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

Square Top Alpacas - (520) 455-4600 Meet an alpaca! SquareTopRanch.com

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

Skye Island Olive & Grapes - (520) 455-4627 Taste gourmet olive oils & balsamic vinegars.

SkyeIslandOliveAndGrapes.com Or visit the artist's community of Tubac,

about an hour's drive from Patagonia

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

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

• Overland Trout . . . . . . . . . . . . . . . . . . . (520) 455-9316• The Steakout Restaurant & Saloon. . . (520) 455-5205

• Cose Buone . . . . . . . . . . . . . . . . . . . . . . (520) 394-0010• Gathering Grounds . . . . . . . . . . . . . . . . (520) 394-2009• Ranch House Restaurant. . . . . . . . . . . . (520) 455-5371• The Café . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5044• Tia Nita's Cantina. . . . . . . . . . . . . . . . . (520) 308-2289• Velvet Elvis Pizza . . . . . . . . . . . . . . . . . (520) 394-2102• Wagon Wheel Restaurant & Saloon . . . (520) 394-2433• Wild Horse . . . . . . . . . . . . . . . . . . . . . . (520) 394-2344


Sonoita/Elgin Wine Country Harvest Photos

AZ Hops and Vines

From their facebook page

It's a family affair at

dos cabezas wineworks

-meet griffin bostock

Harvest at callaghan vineyards

Clouds over the horizon during harvest at Callaghan Vineyards. Image by Kent Callaghan.

Photo from Dos Cabezas

WineWorks showing the fruits of their

labor during the harvest of 2013.

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

WILLCOX WINE COUNTRY & BeyondKeeling Schaefer

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

Lawrence Dunham Vineyards They create hand-crafted wines that reflect the unique characteristics of southeastern Arizona. Their philosophy of winemaking is to select the

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

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

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

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

CimarronIn the shadow of the Chiricahua Mountains at 4,300 feet, lies the fertile Kansas Settlement farmland. Oregon Pinot Noir

pioneer Dick Erath chose this unique site to plant his Cimarron Vineyard. Planting traditional grapes alongside unique varietals, Erath plans to create wines to please the most discerning palate while

retaining Arizona’s unique terroir. His wines are available through the tasting room at Dos Cabezas WineWorks in Sonoita and select Arizona wine stores and restaurants.


Coronado VineyardsIn the early morning shadows of the Dos Cabezas Mountains Mark and Jacque Cook planted the first vines at their El

Pinito Vineyard in Spring 2005. The vineyard is named for its lone, majestic pine tree, all that remains of what once was a golf course. The vines flourished and Coronado Vineyards is now proud to introduce you to their award-winning wines. Each wine is drafted to be a unique experience. We have sweet table wines, exciting blends, including gold-medal sparkling wine Dolce Veritas, plus fine varietals including Syrah, Cabernet Sauvignon and Riesling. El Pinito vineyard and their Tapas Lounge, which offers the perfect setting to enjoy wine and appetizers with a few

friends, or hold a large private event or wedding. Coronado Vineyards and their warm inviting staff can ensure that your special event will be one to remember. Come experience all that Coronado Vineyards has to offer. An adventure in wine tasting awaits you. CoronadoVineyards.com

Pillsbury Wine Company

Sam Pillsbury, noted filmmaker, first planted vines on the Willcox Bench in 2000 when he was a partner in Dos Cabezas with Al Buhl. Since then he started his personal dream project in 2006 with 100 acres of prime desert vineyard land near his original vineyard in Kansas Settlement. Sam’s dream was to celebrate the local terroir... an Arizona Chateauneuf, a sustainable Rhone vineyard producing premium quality hand-made 100 percent Arizona boutique wines. In the future, the plans are to create an architecturally stunning wine village with 27 dwellings, including a winery, spa and restaurant serving food organically grown on the land.

What was once bare land is now a showpiece 100 percent Sonoita-soil vineyard. This summer marks the opening of Pillsbury Wine Company SOUTH—their tasting room on their vineyard estate.

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

PH

OTO

OF

PIL

LSB

UR

Y W

INE

CO

. BY

MIC

HE

LLJO

NA

SP

HO

TOG

RA

PH

Y.C

OM


WILLCOX WINE COUNTRY & Beyond

Where to eat...

What else is there to do...

• Tapas & Wine Lounge ................................. (520) 384-2993 At Coronado Vineyards—overlooking the vines Serving during Coronado's Tasting Room hours

• Sunglow Ranch Cafe ................................... (520) 824-3334 Delicious and healthy serving natural, organic & local foods. Reservations required

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

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

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

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

Where to stay... Willcox has some great B&Bs and guest ranches. If you

enjoy meeting some great people and staying in a beautiful environment—you’ll love it!

• 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

Zarpara Vineyard

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

Flying Leap VineyardsFlying Leap Vineyards is Arizona’s newest domestic winery. With developed acreage in both the Sonoita AVA and Cochise County,

Flying Leap offers a diverse portfolio of ultra premium, carefully crafted wines from tasting rooms at its estate vineyard on Elgin Road along the Sonoita Wine Trail, its tasting room in historic downtown Willcox and opening this fall is Bisbee. Flying Leap’s 2011

vintage was handcrafted by Kent Callaghan of Callaghan Vineyards, one of Arizona’s most experienced and respected winemakers. Come experience the scenic beauty of southern Arizona wine country – fun and informative vineyard tours shown by appointment—call (520) 954-2935 or visit the website FlyingLeapVineyards.com.

Passion Cellars at Salvatore Vineyards“Your work is to discover your work and then with all your heart to give yourself to it.” - Buddha

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


C

M

Y

CM

MY

CY

CMY

K

KSV_AdFinal2_SC_0613.pdf 1 7/1/13 1:39 PM

the AZ wine scene

“Like” us on Facebook

Follow us on

AZWineLifestyle

@AZWineLifestyle

Stay Connected with

10

Fort Grant Rd.

For Dow

ntown W

illcox Tasting Room

s From

I-10 take exit 340Right on Rex Allen D

riveRight on N

. Haskell Ave.

Left on E. Maley St. (H

wy 186)

1 Sand-Reckoner130 S. H

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

ppointment O

nly

2 Flying Leap Vineyards100 N

. Railroad Avenue(520) 954-2935�yingleapvineyards.comThurs–Sun: 11-5

3 Keeling Schaefer Tasting Room154 N

. Railroad Avenue(520) 766-0600keelingschaefervineyards.comW

ed–Sun: 11-5

4 Carlson Creek Tasting Room115 Railview

Avenue(520) 766-3000carlsoncreek.comD

aily: 11-5

5 Passion Cellars at Salvatore Vineyards3052 N

. Fort Grant Road

(602) 750-7771passioncellars.comFri-Sun and By A

ppointment

6 Coronado Vineyards2909 E. Country Club D

rive(520) 384-2993coronadovineyards.comM

on-Sat: 9:30-5:30Sun: 10-4From

I-10 exit 344Follow

signs to Tasting Room

7 Zarpara Vineyard6777 S. Zarpara Lane(602) 885-8903zarpara.comFri-Sun: 11-5M

on-Thurs: By Appointm

entKansas Settlem

ent Road to Arzberger RoadEast to Lucky Lane, follow

signs

8 Pillsbury Wine Com

pany SOU

TH6450 S. Bennett Place(520) 384-3964pillsburyw

ine.comThurs-Sun: 11-5M

on-Wed: By A

ppointment

From H

istoric Dow

ntown W

illcox. Take US-186E

south over railroad tracks. Veer right to Kansas Settlem

ent Road. Turn left on E. Robbs Road. Turn left on S. Bennett Place. Just past the vineyards, turn right. Follow

lane to Vineyard Tasting Room.

9 Keeling Schaefer Vineyards10277 E. Rock Creek Lane(520) 824-2500keelingschaefervineyards.comW

ine Club Events Only

1

10 Lawrence D

unham Vineyards

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

rencedunhamvineyards.com

By Appointm

ent Only

WILLCOX W

INE COUNTRY & Beyond


Willcox Wine Country Harvest Pictures

Lawrence Dunham Vineyards “Just picked Syrah”

Arizona Stronghold “Nebbiolo night harvest at Bonita Springs Vineyard”

Coronado Vineyards “And Riesling today!”

Carlson Creek “Pouring grapes into the crusher”

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

Flying Leap Vineyards Cochise County Mourvedre Harvest

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

Pillsbury Syrah Harvest. By Becky Limberg

Zarpara Sangiovese Harvest

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

WRITTEN BY RHONNI MOFFITT ON OCTOBER 21, IN RESPONSE TO HEARING THE NEWS

PLAYING IN HEAVENNOWHERE MAN AND A WHISKEY GIRL

Arizona suffered a huge loss in October when we lost two very special people, Amy and Derrick Ross, known musically as Nowhere Man and A Whiskey Girl. If you’ve attended a wine event in Arizona at any time over the last few years, you’ve likely encountered Amy and Derrick and their special brand of music.

My first experience with them was at the Willcox Wine Festival many years ago. Our friends, Gavin and Irlyn Gallifant, told us about these amazing musicians that they’d fallen in love with. Our expectations were high and they didn’t disappoint. Underneath the trees, sipping our wine and listening to the sometimes quirky yet always beautiful tunes from Amy and Derrick, we were mesmerized. The thing about these two is that it was more than just their music. They had these huge spirits that enticed the crowd to have fun, dance and love life.

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

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

this happened to a person that exhibited such a zest for life. We cried softly together as we hugged through our pain.

I viewed a video that night that was posted on Facebook of their song “If Only I.” It captured Amy and Derrick dancing to a melodic Nowhere Man and A Whiskey Girl song, with Amy’s angelic voice in the background. They were playful and in love. I thought to myself that I couldn’t imagine what Derrick was going through, how deep his pain must be.

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

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

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

A Tribute

DECEMBER EVENTS

JANUARY EVENTS

FEBRUARY EVENTS

COMING UP IN MARCH

• 12/5 7:00 pm Arizona Biltmore Winemaker Dinner Series: Domaine Carneros Winery ArizonaBiltmore.com• 12/5 6:00 pm - 8:30 pm Sips & Sounds Concert Series TheShopsGaineyVillage.com• 12/6 various Route 66 Cocktails and Corks Spirits Tour GoKingman.com• 12/6 12:00 pm - 4:00 pm Sixth Annual Christmas in the Barn at Square Top Ranch SquareTopRanch.com• 12/6 - 8 10:00 am - 6:00 pm Tempe Festival of the Arts: AZ Wine Garden TempeFestivalOfTheArts.com• 12/7 - 8 various Page Springs Cellars: Gruel & Grog PageSpringsCellars.com• 12/7 6:00 pm Arizona Stronghold Vineyard's Library Tasting Dinner at Seed AZStronghold.com• 12/7 12:00 pm - 5:00 pm Deck the Halls with AZ Hops and Vines AZHopsAndVines.com• 12/9 6:30 pm Lawrence Dunham Vineyards Winemaker Dinner at Sunglow Ranch LawrenceDunhamVineyards.com• 12/14 various Route 66 Cocktails and Corks Spirits Tour GoKingman.com• 12/14 10:30 am FnB Roosevelt Lake Brunch Series: Dos Cabezas WineWorks FnBRestaurant.com• 12/14 10:30 pm FnB Late Night Wino Series FnBRestaurant.com• 12/15 1:00 pm Chinese "POP UP" at FnB Restaurant FnBRestaurant.com• 12/21 6:00 pm - 9:00 pm Jewelry Show at the Arizona Stronghold Tasting Room AZStronghold.com• 12/27 6:30 pm Lon's Wine Dinner Featuring Taittinger HermosaInn.com/Lons• 12/31 5:00 pm and on New Year's Eve Cassoulet Dinner at FnB Restaurant FnBRestaurant.com

• 1/2 6:00 pm - 8:30 pm Sips & Sounds Concert Series TheShopsGaineyVillage.com• 1/9 7:00 pm Arizona Biltmore Winemaker Dinner Series: Rombauer Vineyards ArizonaBiltmore.com• 1/11 10:30 am FnB Roosevelt Lake Brunch Series: Stage Stop Vineyards & Los Milics FnBRestaurant.com• 1/11 10:30 pm FnB Late Night Wino Series FnBRestaurant.com• 1/12 1:00 pm Vegetable Bounty at FnB Restaurant FnBRestaurant.com• 1/16 6:30 pm Lon's Wine Dinner Featuring Domaine Carneros HermosaInn.com/Lons• 1/17 6:15 pm Insider's View Series at Different Pointe of View Featuring Domaine Carneros TapatioCliffsHilton.com• 1/17 12:50 pm - 4:00 pm Wings Over Willcox: Wine Tasting Tour WingsOverWillcox.com• 1/19 Noon - 5:00 pm Fiesta Playa - Zarpara's Second Annual Anniversary Party Zarpara.com• 1/25 10:30 pm FnB Late Night Wino Series FnBRestaurant.com

• 2/6 6:00 pm - 8:30 pm Sips & Sounds Concert Series TheShopsGaineyVillage.com• 2/6 7:00 pm Arizona Biltmore Winemaker Dinner Series: Cakebread Cellars ArizonaBiltmore.com• 2/8 10:30 am FnB Roosevelt Lake Brunch Series: Callaghan Vineyards FnBRestaurant.com• 2/9 1:00 pm It's Good to be Cheesy at FnB Restaurant FnBRestaurant.com• 2/14 6:00 pm Valentine's Day Winemaker Dinner with Lawrence Dunham Vineyards LawrenceDunhamVineyards.com• 2/14 - 21 Arizona Cocktail Week ArizonaCocktailWeek.com• 2/15 - 22 Arizona Beer Week ArizonaBeerWeek.com• 2/15 4:30 pm Library Tasting at Callaghan Vineyards CallaghanVineyards.com• 2/15 10:30 pm FnB Late Night Wino Series FnBRestaurant.com• 2/15 & 16 11:00 am - 5:00 pm Valentine's Day Celebration at Granite Creek Vineyards GraniteCreekVineyards.com• 2/19 6:30 pm Lon's Wine Dinner Featuring Joseph Drouhin HermosaInn.com/Lons• 2/20 7:00 pm Arizona Biltmore Winemaker Dinner Series: Joseph Drouhim Winery ArizonaBiltmore.com

LIVE MUSIC IN THE TASTING ROOMSThursday Nights: Page Springs Cellars | Friday Nights: Arizona Stronghold - Page Springs Cellars - Burning Tree Cellars

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

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

March 6: Arizona Biltmore Winemaker Dinner Series - ZD Winery... ArizonaBiltmore.comMarch 8 - 12: Annual First Press Fine Wine Auction... FirstPressArizona.com

March 28 - 30: Tempe Festival of the Arts AZ Wine Garden... TempeFestivalOfTheArts.com


5th & Wine5thandwine.com (480) 699-8001

Scottsdale &Paradise Valley

Central Phoenix East ValleyArrivederci - Ahwatukee azitaly.com (480) 759-9292

Armitage Bistroarmitagewine.com (480) 502-1641

Portland’sportlandsphoenix.com (602) 795-7480

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

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

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

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

Switch Wine Bar switchofarizona.com (602) 264-2295

Timo timocentral.com (602) 354-3846

Tertio - A Wine Bartertiowinebar.com (602) 595-2244

Wright's at the Biltmore wrightsbiltmore.com (602) 381-7632

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

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

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

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

Bar Biancopizzeriabianco.com (602) 528-3699

32 Shea32shea.com (602) 867-7432

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

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

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

POSTINO arcadia postinowinecafe.com (602) 852-3939

The Parlor Pizzeriatheparlor.us (602) 248-2480

Nooknookkitchen.com (602) 651-1390O.H.S.O.ohsobrewery.com (602) 955-0358

Julia Baker Confections & Wine Barjuliabakerconfections.com (602) 845-4440

Terroir Wine Pubterroirwinepub.com (480) 922-3470

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

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

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

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

Cafe Fortecafeforte.com (480) 994-1331Casablanca Loungethecasablancalounge.com (480) 970-7888

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

Compass Loungephoenix.hyatt.com (602) 252-1234Del Frisco's Grilledelfriscosgrille.com (602) 466-2890

Kazimierz World Wine Barkazbar.net (480) WINE-004

Jade Bar at Sanctuarysanctuaryoncamelback.com (800) 245-2051

Market Street Kitchenmarketstreetkitchen.com (480) 278-7044

Last Drop at Lon'shermosainn.com (602) 955-7878

Mix Up Barroyalpalmshotel.com/dining/ (602) 808-0766

Salty Sowsaltysow.com (602) 795-9463

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

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

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

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

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

Whole Foods Market - Camelbackwholefoodsmarket.com (602) 761-4750

Uncorkeduncorkedwinebar.com (480) 699-9230Village Wine Cellarvwcaz.com (480) 556-8989Voila French Bistro and Wine Barvoilabistroaz.com (480) 614-5600Wine Warehouseno website (480) 284-8840

Nosh - Chandlernosharizona.com (480) 838-6674

The Cove Trattoriathecovescottsdale.com (480) 951-8273

Taste of Tops - Tempetopsliquors.com (480) 967-2520

Salut - Tempesalutkitchenbar.com (480) 361-4490

VinciTorio's - Tempevincitoriosrestaurant.com (480) 820-2786

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

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

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

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

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

Duck & Decanterduckanddecanter.com (602) 274-5429

POSTINO Central postinowinecafe.com (602) 274-5144

Province provincerestaurant.com (602) 429-3600

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

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

WINE IN THE CITY - Wine Bars & More

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

North Phoenix & ValleyMagnum’s Cigar Wine Spirits - Phoenixmagnumscigarwineliquor.com (602) 493-8977Vino 100 - Phoenixvino100phoenix.com (480) 502-8466

West Valley

Ground Control - Buckeye & Goodyear groundxcontrol.com (623) 466-9945Gigino's Wine Bar - Goodyear giginoswine.com (623) 925-2282Caballero Grill - Goodyear caballerogrill.com (623) 935-4287

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

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

Tucson

Flagstaff

Verde Valley

Prescott

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

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

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

Feasteatatfeast.com (520) 326-9363

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

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

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

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

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

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

Sedona Wine & Beer Bar - Sedonasedonawineandbeerco.com (928) 301-1692

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

Grapes - Jeromegrapesjerome.com (928) 639-8477

Crema Cafe - Cottonwoodcremacafe89a.com (928) 649-5785

Made In Arizona - Sedonano website (928) 282-0707

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

The Dish Bistro & Wine Bardishbistro.com (520) 326-1714

The Grill at Hacienda del Solhaciendadelsol.com (520) 529-3500

The Horn - Camp Verdethehornsaloon.com (928) 567-7229

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

AZ Wine Co. - Carefree azwineco.com (480) 488-6203Brix Wine & Bistro - Cave Creekbrixwinesaz.com (480) 595-2749

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

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

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

Pastichepasticheme.com (520) 325-3333Relish Kitchen & Wine Barrelishkitchenandwinebar.com (520) 300-4529Unpluggedunpluggedtucson.com (520) 884-1800Zona78zona78.com (520) 888-7878/296-7878

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

Wine Bars With Dog FrienDly Patios in the greater Phoenix area

Rendezvous - Cottonwoodriotcottonwood.com (928) 634-3777

Old Town Cooperage - Cottonwoodoldtowncooperage.com (928) 634-2440

WINE IN THE CITY - Wine Bars & More

URBAN WINERIES

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

Twisted Rose Winery - Scottsdaletwistedrosewinery.com (480) 398-7700Bear Track - Tucsonbeartrackwinery.com (520) 975-0050

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

Sierra Bonita Grill (no food service) SierraBonitaGrill.com

Herb Box (both locations) TheHerbBox.com

32 Shea 32Shea.com

Fired Up Grill FiredUpGrill.com

BLD Chandler BLDChandler.com

My Wine Cellars MyWineCellarPhx.com

Salut Kitchen Bar SalutKitchenBar.com

Uncle Bear's Grill and Bar UncleBearsBarAndGrill.com

OHSO Nanobrewery OHSOBrewery.com

Terroir Wine Pub TerroirWinePub.com

The Living Room LivingRoomWineBar.com

5th & Wine 5thAndWine.com

WINE ABOUT TOWNBY TIM HILCOVE, WEEKLYWINEJOURNAL.COM

ver the years, I’ve traveled for pleasure, as well as for work, and stayed in a variety of hotels. One thing I’ve noticed is the hotel restaurant is usually, not always, but usually just

an average place with above average prices.

District American Kitchen and Wine Bar, located on the ground floor of the Sheraton Phoenix Downtown Hotel, is quite a nice exception. I first visited District American Kitchen a couple of years ago for a large social media event. There were over 500 social media mavens, gurus and trend setters all gathered together to meet each other IRL (In Real Life) inside the Sheraton’s sizeable main lobby and wine bar, adjoining the restaurant.

More recently, I was invited back with AZ Wine Lifestyle Publisher Josh Moffitt to experience the setting without being surrounded by 500 tweeters.

Josh had seen an ad in Wine Spectator about an intriguing program that the Sheratons offer nationwide. The “Sheraton Social Hour,” held in the hotel lobby’s Park Lobby Lounge, is a fun way for both guests of the hotel as well as the public to treat themselves to tasting fine wines, while on a limited budget. Monday through Thursday evenings, beginning at 5 p.m., guests can enjoy a variety of Wine Spectator-rated wines served in Riedel stemware. Each night features a different wine theme, from “Big Bold Reds” to “Bubbles.” Until 6 p.m., for only $5, guests can compare two different two-ounce pours of wine. The wine list includes a mix of well-known American labels and a surprisingly eclectic smattering of wine from regions such as Argentina and our own Cochise County. The wines are all rated a minimum of 85 points, but most wines offered score more than 90. It’s a fun way to try wines that may not normally be poured by the glass, or wines that may not normally be easily available to the consumer.

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

The wine cellar is a temperature- and humidity-controlled room where the fine wines are stored. The wine room is a semi-private, oval-shaped room with massive floor-to-ceiling windows and room for up to 75 people. District American Kitchen’s sizeable floor space allows for another semi-private room for 35, a totally private room for 12 and a communal table for chef ’s dinners, also seating up to 12.

Once seated for dinner, we were pleased that the waitstaff was knowledgeable about the items on the menu and which wines to pair. I had Bacon Wrapped Yuma Dates, stuffed with scallion cream cheese and drizzled with Vermont maple syrup, for an appetizer, and their Beef Ribeye dish—ribeye served on a bed of grilled vegetables, District chimichurri and rooftop herb butter—for my main course.

The herbs in the butter and used in most of the dishes in the restaurant are grown in an herb garden on the roof of the hotel. It is rare to find an on-site herb garden in the middle of Downtown Phoenix, especially on top of hotel over 30 stories high! There is nothing like freshly picked herbs for flavor. To top the meal off, District American Kitchen offers an amazing array of desserts.

On my way out, I noticed that I was about 15 to 20 minutes over on my complimentary, three-hour valet parking. This is when I experienced a refreshing dose of “going the extra mile.” The parking attendant looked at my ticket and said not to worry about it. He was most definitely not made aware of the two wine guys coming to the restaurant, but treated me like he was. Not many places have that depth of commitment to a higher standard of customer service.

O

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

A WINE LOVER'S HAVEN AT SHERATON PHOENIX DOWNTOWN

District American Kitchen & Wine Barat Sheraton Phoenix Downtown

DistrictRestaurant.com | SheratonPhoenixDowntown.comSheraton Social Hour: Mon-Thurs 5 p.m. to 6 p.m.


www.laboccapizzeria.com480-967-5244

699 S. Mill Avenue Downtown Tempe

www.handlebaraz.com480.474.4888

680 S. Mill AvenueDowntown Tempe

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

LivingRoomWineBar.com

DOWNTOWN OCOTILLO

2475 W Queen Creek Rd

Chandler, AZ

f readers are familiar with the “Cocktail Corner” articles in AZ Wine Lifestyle, they’ll note that, invariably, the bartenders interviewed will list Bar Crudo as a favorite cocktail haunt. It’s easy to see why. Here, owner Micah Olson (also a certified wine sommelier) crafts outstanding beverages served in his collection of vintage glassware, and stocks his bar with small-batch spirits and personal

favorites. Recent renovations have added more seating and cozy nooks to sit back and relax. With co-owner Chef Cullen Campbell of adjoining Crudo in charge of the food, this is a partnership made in happy hour heaven.

From 5 p.m. to 7 p.m., Tuesdays through Saturdays, Bar Crudo offers $3 Four Peaks beer (Sunbru and Hop Knot) and $5 wine, cocktails and small bites. Start with perfect bar snacks, such as meaty Sicilian Castelvetrano olives smoked in-house, savory truffled bacon popcorn or, my favorite, crispy pig ears. I’m not the only who orders this plate of crunchy-chewy strips of porky goodness, topped with Fresno chile vinaigrette; it recently won Best Appetizer in Phoenix Magazine’s “Best of the Valley.”

It’s hard to choose out of three “mozza” options rounding out the specials and, at $5, you can order the trio. All fresh cheeses are accompanied by thick slices of rustic grilled bread—silky burrata embellished with peppery arugula and a salty, tangy pancetta vinaigrette; creamy mozzarella paired with fresh basil, caramelized onions and balsamic bacon relish; and milky ricotta draped with figs and honey.

To accompany such high-quality bar fare, sip on a classic Old-Fashioned, expertly made Margarita or a Dark & Stormy—the unofficial national drink of Bermuda made with rum and ginger beer. You can also order a Kittyhawk, a variation of the Aviation (vodka instead of gin) with lemon, Maraschino and violet liqueurs; or the Bee’s Knees, a Roaring 20s-era cocktail with gin, lemon and honey.

HAPPY HOUR HIGHLIGHTBY CHRISTINA BARRUETA

I

Bar Crudo

FOO

D A

ND

CO

CK

TAIL

IMA

GE

S B

Y D

EV

INE

IMA

GE

S /

CH

ALK

BO

AR

D IM

AG

E B

Y M

ICH

ELL

JON

AS

PH

OTO

GR

AP

HY.

CO

M

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


Featured Cocktail:The Bee's Knees

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

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

If you are a lover of delicious, inventive food and just as enthusiastic about cocktails, head to Bar Crudo.

SH

UTT

ER

STO

CK

IMA

GE

Bar Crudo HoursTues - Sat: 5pm - 12am

Sun Brunch: 10am - 2pm Sun Dinner: 5pm - 9pm

Happy Hour Tues - Sat: 5pm - 7pm

Micah's Menu Tues - Sat: 8pm - 10pm

3603 E Indian School Road Phoenix, AZ 85018

(602) 358-8666

CrudoAZ.comAZWINELIFESTYLE.COM

GETTING SPIRITED WITH MICAHHOPHEAD VODKA

ith flavors like Fruit Loops, Mountain Dew, cotton candy and bubble gum overflowing

the shelves, it’s hard to believe flavored vodka is meant for mixing adult beverages. These artificial flavors are a far cry from those that spirits should contain as well as what an adult beverage calls for. Thankfully, Anchor Distilling Company has debuted a hop-flavored vodka, called Hophead, that has changed the way I feel about “flavored” vodkas.

Based out of San Francisco, Anchor Distilling Co. was established in 1993 by Fritz Maytag, of Maytag Home Appliances as well as Maytag Blue Cheese, who was also responsible for some novel cocktail culture advancements before this venture.

In the early 70s, Maytag headed up the craft beer also known as the microbrewery movement. Later on in the 90s, he was the lead during the micro-distilling boom with the release of Old Potrero Rye Whiskey, a style of rye whiskey reminiscent of what our country’s forefathers would have drunk. Currently, they are producing Junipero and Genevieve Gin, and have recently released Hophead Vodka.

While most flavored vodkas on the market use synthetic flavorings to achieve a desired taste, Hophead Vodka is far from your average flavored vodka. It is made by distilling two different types of hops in the pot still, a process very similar to how gin is made. These are the same types of hops used in

ARTICLE BY MICAH OLSON / PHOTOS BY DEVINE IMAGES

W the production of beer that stabilize and flavor it, as well as impart a bitterness that offsets the sweetness of the beer malt. Another difference is that most flavored vodkas are 35-percent ABV (alcohol by volume), while Hophead is coming in at 45-percent ABV. This extra bit of alcohol gives it a rounder and smoother mouth feel than would lower proof vodka.

As it is a perfectly clear liquid with an intense hop aroma, Hophead Vodka will lead one to feel as if they are drinking a gin because of the piney, grassy and floral notes present; however, there is no juniper. With such an IPA-scented spirit, one would expect some bitterness, like that which is traditionally in an IPA. Although, upon first sip the hops are much gentler than expected and contribute very little bitterness, and instead carry a punch of citrus and floral notes. The flavors stay on the palate for what seems like an eternity and it’s hard not to savor every minute of it.

In addition to these multi-dimensional flavors, Hophead is unique because it is a very versatile spirit that can be served martini style, on the rocks and in any mixed cocktail. This is vodka for the gin lover, beer lover, vodka drinker or anyone who likes a well-crafted, unique and tasty spirit.

Rise & Shine, a cocktail off Crudo’s new brunch menu, highlights Hophead Vodka. The drink is slightly bitter due to the Campari and muddled basil, while fresh lime and grapefruit juice reinforce the hop scent on the palate. The sweetness from the simple syrup and Campari help balance the remaining bitterness, leaving the imbiber with a refreshing and full-flavored cocktail.

RISE & SHINE3 basil leaves

1 1/2 oz. Hophead Vodka

1/2 oz. Campari

1/2 oz. lime juice

1 oz. grapefruit juice

¾ oz. simple syrup (1:1)

2-3 dashes AZ Bitters Lab Orange Sunshine Bitters

Lightly muddle basil in bottom of mixing glass, add all liquid ingredients and shake

hard with ice. Double strain into chilled cocktail glass and garnish with spanked

basil leaf to release aroma.

Find it at Bar Crudo's Brunch!

As co-owner of Bar Crudo, Micah Olson has compiled a handpicked selection of spirits from craft distilleries. In addition

to the well-thought-out spirits, Olson uses farm-to-table ingredients to craft his cocktails with absolute precision.

CrudoAZ.com

78 AZWINELIFESTYLE.COMAZ WINE LIFESTYLE - WINTER 2013

CHEF'S TABLEFresh Ricotta Cavatelli with Italian Sausage and Rapini

INGREDIENTS 1 lb. ricotta3 eggs4 c. ‘00’ flour

INGREDIENTS Ricotta Cavatelli (below)¼ c. olive oil2 lb. loose Italian sausage (spicy or mild)4 cloves garlic, thinly sliced1-2 tsp. red pepper flakes

Ricotta CavatelliMeatballs

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

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

Recipe by Chef Nicholas Galakatos ofTwisted Rose Winery

½ bunch rapini, thinly sliced3 c. whole Italian canned plum tomatoes with juiceSalt and pepper1 ½ c. fresh ricotta (let come to room temperature)

Photos by Debby WolvosDW-Photography.net

Up to four servings


Chef's recommended wine pairing

2011 GOLD PETAL MALBEC

“Robust and fruity with good structure. Medium

body with the taste of fresh berries exploding

on your palate.”

Twisted Rose Winery & Eatery15040 N. Northsight Blvd., Suite 104

Scottsdale, AZ 85260

(480) 398-7700TwistedRoseWinery.com

HOURSMonday-Thursday 11am - 9pm

Friday & Saturday: 11am - 10pmSunday: 10am - 3pm brunch / 5pm - 9pm dinner

Or build it anywhere in Arizona with

CBC BuildersBuilding Arizona dream homes since 1999

Design-build any style home

CBCArizona.comFamily Owned • License #151962

For affordable luxury call480.380.9400

3654 N. Power Rd. #150 Mesa, AZ 852157975 N. Hayden Rd. A101 Scottsdale, AZ 85253

[email protected]

COMING SOON!Call me for more information on this

soon to be listed 6500 sq.ft luxury home with large RV garage, private resort style pool and spa and all the amenities you would expect in the luxurious community of Las Sendas in Mesa.

Leslie StarkMy sellers get the exposure they expect when listing their properties with me.

Leslie Stark,Realtor®

602.573.2182

LOVE AT FIRST BITE

erri Nacke is a fascinating person. She is your long lost aunt, ushering you into her cozy kitchen and fixing you a cup of coffee with her homemade cardamom syrup, while she

tucks you in at the table and regales you with interesting story after interesting story. Your day slips away, wrapped in the warmth and sweet scents of her kitchen.

The sweets scents will come as no surprise, as Nacke is the creator and founder of La Bella Terre, her expanding company centered around plants, or as she calls it, “botany for the body.”

“I’m always circling around the plants,” Nacke explains. “I consider myself a specialist of the culinary arts and plant sciences, and that is how I combine what I do.”

Delving into organic eating in the 70s, Nacke was a huge supporter of her local health food store, Whole Foods, when there were only two in existence near where she was living in Houston. She took inspiration from the work of Whole Foods founder John Mackey, and that began her path and passion for organic food.

“I left a corporate life and moved into the food world because it could afford me the ability to go to school, and that was where my holistic life was unfolding at 28 or 29,” Nacke explains.

Taking a hiatus from her massage therapy career after her daughter was born, Nacke spent time at home nurturing her family. She emerged back in food and wellness in 1993, working for the American Heart Association, developing two dining series that were centered on heart health.

Nacke then began a path to become a certified Holistic Nutrition Educator. It was this that also led her to become a trained master gardener, after crossing paths at a conference with Alice Waters, founder of The Edible School Yard in Berkley, California. Nacke

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

LA BELLA TERREARTICLE AND PHOTOS BY RACHEL ELLRICH MILLER

T


Rachel Ellrich Miller is a pastry chef and food writer living in the Phoenix area. Check

out her blog at CroissantInTheCity.com and her online pastry store at

PistolWhippedPastry.com.

the best when we do treat ourselves, which is where her fragrant sugars come into play. Enclosed in beautiful jars and wrapped in wine paper labels, her sugars evoke the simplicity of pure ingredients, while elevating the experience in elegant flavors.

“When the sugars were born, I was standing out at The Farm looking at these plants and this wind was wafting and the scent was just woah!” Nacke sighs.

Starting with eight flavors, she sold her sugars at the local farmers market, $10 for eight ounces. Nacke sold her botanical sugars out of a bulk jar, into a baggie, in those early days. Her repeat customer base continued to grow and she realized what an exceptional product she had on her hands.

“I’m an earth girl, but I sure love beautiful things. I love quality. The finest and the best,” Nacke says.

Much like wine, the essential oils speak of the earth in which they are grown, expressing their own terroir and adding great dimension to the sugars they flavor.

“It’s taken me years of study to gather the chemistry of what these all mean and the applications,” Nacke says. While most people think that essential oils are not meant to be used in the body, she says, there are those that can be. “It’s much healthier than synthetic fragrances and something that’s not real.”

The six sugar flavors that remain in her current line—Grapefruit Hibiscus, Mint Mélange, Bergamot Lemon, Lavender Provence, Rose Cognac and Cardamom True—are there because they are tested and true from her days working at The Farm and her trials at the farmers market.

The fragrant-blended sugars can be used in many different ways, but Nacke loves them used in the simple ways—sprinkled on top of a tart, made into a simple syrup for cocktails or coffee, in a favorite brownie recipe or to rim a glass.

What’s next for La Bella Terre and its boisterous, friendly owner? She is hopeful that the recent launch of her new website will allow

for the growth of her sugar line. One thing is for certain, if the passionate Terri Nacke is behind a product, it is destined to fly off the shelf.

La Bella Terre sugars are now available at AJ's and Whole Foods. Her products are also available for purchase on her website.

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

Come experience the world of culinary gypsies at the most unique food truck event in the nation. Savor dinner from any of our gourmet food trucks, or sample a taste from each of them. Private tent rentals available.

Our Caravan is mobile and our on-staff event planners would love to make your next corporate event or private party truly memorable. From pool parties to weddings, Food Truck Caravan can make your special event extraordinary. You may also consider renting our designer Mirage tent complete with Moroccan furnishings and a celebrity chef to serve a five-course meal in an intimate setting.

foodtruckcaravan.com

FOOD TRUCK CARAVAN IS YOUR ONE STOP TRUCK STOP

FOR ALL YOUR EVENT PLANNING.

PLEASE CALL LORI AT 480-251-1769 FOR MORE

INFORMATION.

EXPERIENCE AMAZING FOOD & LIVE ENTERTAINMENT

MAKE MEMORIES

LaBellaTerre.comFacebook.com/LaBellaTerra

MEET THE CHEF: GIO OSSOBY TARYN JEFFRIES, PHOENIXBITES.COM

ucked away in a cozy spot in Old Town Scottsdale is where Chef Gio Osso creates… without labels and limits. He has fashioned a space where you will be

taken through a journey based on his particular penchant that given week, and sometimes that given day.

Since the age of thirteen, Chef Osso has held a number of positions. With meager beginnings as a busboy in New Jersey, he later attended the New York Restaurant School and held impressive externships at March and the Algonquin Hotel. These experiences led to jobs at varied restaurants, dabbling in French, Japanese, Italian and Chinese cuisines.

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

When given the prospect of opening Virtù, Chef Osso knew it was the perfect time and place to use all of that collective knowledge and experience to craft something phenomenal. He has wholeheartedly embraced his past while focusing on the freedom and prospects of his present, not to mention his future.

Given full reign in the kitchen to hone his culinary artistry, there are certain things one can expect from Chef Osso: fresh and hand-crafted dishes from crudo, pastas, sausages and surprises. His food is creative and whimsical, much like his own personality. Based on the ingredients he has at his disposal and what he may have found at the local farmer’s market, there will surely be non-advertised dishes worthy of a pop-in every now and then just to see what he has up his sleeve.

With an illustrious nod from Esquire in October 2013, naming Virtù as one of America’s “Best New Restaurants,” you can expect to see fewer open seats in the quaint, 25-seat dining room, and with good reason. By definition, Virtù means a knowledge, love or taste of fine objects of art. Chef Osso has cultivated a way to take all of his knowledge and passion, and have it speak through his dishes. One can taste the excitement within the grilled octopus, the playfulness in the roasted orata and the passion in the bean turbinado sugar; none of which would be possible without the craft,

execution and mas - terful delivery of a renegade and war-rior in the kitchen.

If given the chance to speak with Chef Osso, take it. He will share stories of his family and his introduction to food as love and career. Most of all, he imparts humor into the telling of his trials and triumphs along his culinary journey. He has spent a lifetime championing others’ ideas and visions and, as he begins his journey to make his own mark in the Valley, he does so with a happy heart, an incredible sense of humor, humility and astounding gratitude.

T

Taryn Jeffries is a staff writer at local food blog PhoenixBites.com. Read her reviews and other feature articles online. Phoenix Bites is a

comprehensive local dining guide providing food enthusiasts the latest news on the culinary scene in Phoenix.

PH

OTO

PR

OV

IDE

D B

Y V

IRTU

.

A VIRTUOUS LIFE

3701 N Marshall Way Scottsdale

(480) 946-3477VirtuScottsdale.com

Lunch Tues-Fri: 11 a.m. - 2 p.m.Dinner Daily: 4 p.m. - 10 p.m.

Happy Hour Mon-Fri: 4 p.m. - 6 p.m.


Saturday, April 5, 201 4

Culinary adventures and libations featuring local restaurants and regional vineyards.

Ticket Purchase & Event Information

Media SponsorPresenting Sponsor

glass (which can be ordered as three, six or nine ounces) and the 90-plus bottle wine list. The bar also features a charcuterie and fromage station, making a cheese and charcuterie board the perfect starter as you read through the menu.

James Beard Award Winner Chef Robert McGrath originally helmed the kitchen with his southwestern-inspired cuisine. Though Chef McGrath subsequently stepped down due to health issues, his legacy is seen in such dishes as his signature Spicy Green Chile Stew. In a seamless transition, his Chef de Cuisine Matt Taylor, stepped up and now runs the kitchen as executive chef, adding his own regional stamp.

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

RUBEE'S RESTAURANT SPOTLIGHTMARKET STREET KITCHEN: A Delicious Journey

arket Street Kitchen in North Scottsdale’s DC Ranch is a neighborhood restaurant

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

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

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

Chef Matt Taylor

Cornmeal Crusted Trout

Cheese and Charcuterie Board


recall loving his perfect rendition of shrimp and grits and my introduction to poutine (a Quebec specialty featuring French fries and cheese curds smothered in gravy). Later, I had a chance to really dive into his repertoire with his outstanding dishes at Noca.

His culinary travels have certainly influenced his global menu, divided into Salads, For the Table (share plates), Fish & Meat, Grits-Grains-Pasta, From the Roasthouse and Sides. Knowing that Chef has described himself as having “a little love affair with the South,” I can’t turn down such Dixie favorites as deviled eggs spiced up with a Tabasco aioli or fried-green tomatoes gussied up with sweet shrimp in a Louisiana remoulade with MSK hot sauce. His creative southern inflection is exemplified in the sweet tea dressing tossed with a salad of fresh melon, mint and peppery arugula garnished with drifts of foie gras shavings, or the smoky Benton ham hocks enriching the broth of plump, steamed bouchot mussels.

I also love the abundant use of grains, rice and grits, such as

the nutty-chewy farro verde accompanying the superb sea bass or the wonderful whole grain linguini tossed with collard green pesto and pecorino, all crowned with a golden egg yolk to mix into creamy richness. Rosy slices of duck sit atop an equally delicious partner of toasted whole grain salad with a sprightly tomato vinaigrette. This summer I was introduced to Chef Taylor’s risotto, made with Anson Mills broken-rice grits, and was instantly converted to the velvety texture. Though I’ll sadly miss his fantastic summer preparation with roasted corn broth, pickled peaches, lemon thyme and mascarpone, I’m looking forward to sampling his winter risotto rendition with red wine, earthy roasted beets and black garlic.

Market Street Kitchen will dispel the outdated notion of “no good seafood can be found in the desert.” The

Market Crudo features glistening slices of raw fish such as hamachi, fluke or orange marlin embellished with fresh pineapple, colorful chile rings, aromatic Thai basil and the umami sweetness of soy-caramel. Delicate fillets of pan-fried trout are coated in a cornmeal crust and plated with creamy horseradish potato salad and Fresno chile vinaigrette. If you’re a seafood lover, don’t forget to ask about the daily market fish. Options in the past have included roasted gulf rockfish with lobster jambalaya and pickled asparagus salad, and whole sea bream served with a fennel-scented littleneck clam chowder. Thanks to MSK’s high-quality suppliers, you may dine on cobia, sockeye salmon, opah, barramundi, or hebi or onaga flown in from Hawaii.

A cioppino special elicited a “wow” as it was set before us—chockfull of mussels, littleneck clams, skate and shrimp in a pool of briny, flavorful tomato broth—as did a knockout special of lobster pot pie. The tender meat of a two-pound lobster along with diced garden vegetables was cloaked in a velvety cognac sauce and decorated with fluffy horseradish potatoes lightened with whipped egg whites—a comfort dish at its finest. As a native New Englander, my favorite night might be Thursday,

for the Lobster Fest offering a whole or half ocean-sweet Maine Lobster with the traditional medley of littleneck clams, roasted red potatoes and corn on the cob. You may have to get there early; it sells out every time.

With an oak-fired rotisserie anchoring the kitchen, meat-lovers will also rejoice. Red Bird chickens bathe in a sweet-tea brine before being roasted to flavorful moistness, cut in half and served

Broken Rice Grits

Fried Green Tomatoes

Market Crudo



RUBEE

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.

with natural jus and panzanella (a Tuscan salad of toasted croutons tossed with tomatoes and mozzarella). Friday and Saturday nights sell out on rosy-rare prime rib paired with hearty bacon and blue cheese mashed potatoes with onion jus; Sunday’s designed-to-share special is a whole roasted chicken with a choice of three sides—perhaps mellow-collard greens with bacon and apple cider, whipped potatoes and broccoli with jalapeno-cheddar fondue.

Wednesday’s “Whole Beast” changes weekly, and I love the creative choices. One visit may surprise with Hawaiian plate-lunch-inspired kalua pig with soy-braised cabbage, macaroni salad and sticky rice, and the next a lamb pozole with tomatillo rice and tortillas. Guests may see roasted rabbit or rack of lamb spinning on the rotisserie, the former served with green lentils and glazed carrots, the latter with lamb sausage and wilted greens. Rounding out the meat options, the New York strip is dolloped with marrow butter and served with batons of duck fat fries and house-made steak sauce, and a juicy double-cut pork chop arrives cosseted by Anson Mill grits and braised kale accented with kimchi’s tangy heat.

DC Ranch20825 N. Pima Road

Scottsdale

(480) 278-7044MarketStreetKitchen.com

Double Cut Pork Chop

MSK Burger

New York Strip

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

A comfortable, friendly spot with a talented chef guiding you along his delicious journey, Market Street Kitchen is a neighborhood gem.

BRUNCHSun 10 a.m. - 3 p.m.

LUNCHFri & Sat 11 a.m. - 3 p.m.

DINNERSun - Thurs 5 p.m. - 9 p.m. / Fri & Sat 5 p.m. - 10 p.m.

HAPPY HOURDaily 4 p.m. - 6 p.m.


THE CHEESE PLATE: Dishing on Cheese & WineA Simple Reminder about Simple (and Thoughtful) Living

ARTICLE BY LARA MULCHAY / PHOTOS BY LYLAH LEDNER

or many of us, a quiet evening with a bottle of wine, paired with delicious

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

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

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

together with friends soon or planning dinner parties that I know will not happen in the first half of this decade.

There have been times that I have looked at my calendar, slinked down in my chair and had an overwhelming urge to sob quietly in regret for all the opportunities I was missing. It is these fleeting moments where I think there is no hope in obtaining any sort of enlightenment in this lifetime, nor will there be a chance to seek out new experiences or find my new favorite thing.

I had a day like this recently, in which I admittedly turned to Facebook as guilty reprieve in my despair. Sadly, there were a lot of posts regarding first-world problems, the occasional humorous meme and a lot of cat photos. Sigh. And then, there on the screen in full digital glory, was a picture of a goat... my friend, Lylah Lender’s goat Lavender. This amazing animal is one of five that they tend on their three-acre property in northern Scottsdale, aptly named The Simple Farm. Lavender is not only responsible for the lovely milk

F


The Simple Farm uses to make their amazing caramels and cheese; on that day Lavender was responsible for a giving me a major paradigm shift in my world.

I read the story that accompanied the photo of Lavender the goat—a few paragraphs on a day in the life of a suburban farmer. Goats need to be milked twice each day, fed a very particular diet to ensure milk quality and exceptional flavor. Plus, milk collection has to be handled with the utmost care; any sudden movement or over-stimulation will ultimately negatively impact the overall health of the milk. Reading on, I realized that it is just one of the countless chores in the daily ritual of maintaining this paradise of a farm home.

Much like a corporate executive, Lylah’s days are filled with deadlines, multitasking, numerous challenges and uncontrollable circumstances. Much like a saint, Lylah sees each new day as a gift and each chore as an opportunity to be a part of the natural world. She is doing the work of five men, a mother of ten and a CEO. Plus, she is doing it with love in her heart and a smile on her face.

Lylah is but one of dozens of cheese makers, growers and winemakers that I am lucky to call friends. They pour their heart and soul into each and every long, hard day. Their dedication to their craft, ultimately allows me to enjoy great cheese, fresh produce and delicious wine each week. This level of commitment and sacrifice is why I spend the majority

of my waking hours trying to promote artisan producers and their goods to the masses.

I spend my days in the kitchens of local restaurants and hotels, commiserating with other passionate people. Our Valley chefs and restaurateurs are yet another community of individuals who work tirelessly on our behalf. Sacrificing nights, weekends and holidays with their families, most spend their free time researching more products and producers. So much of our community members’ lives are spent on ensuring that we have a high level of enjoyment ourselves.

So, it occurred to me that we all need a paradigm shift to focus on what is truly important. If Lylah and her counterparts can manage to spend their livelihoods cultivating greatness, shouldn’t we all take some time to enjoy the fruits of their labor?

There is a common saying in the food and beverage world—you have to “eat (or drink) it to save it.” When customers seek out small-scale, artisanal products, it provides a substantial boost to the industry. Each time you drink an Arizona wine or eat locally, you help strengthen the economy. Conversely, when you opt for mass-produced products, the sustainability of artisan goods is threatened. Even today in Europe, some world-class cheeses are posed for extinction, all due to the high demand for mass-produced cheeses.

Honestly, when have you ever lamented over a glass of Two Buck Chuck and cubes of grocery store cheddar? Memorable moments come from enjoying memorable foods, and sharing the stories behind them. Additionally, the craft food and beverage being produced today is of extremely high standards and quality opposed to their alternatives.

In honor of this sentiment, I task you with the chore of taking time each week to gather with family and friends. Simple steps, small choices can mean success and sustainability for future generations. Take an extra moment to try out a new favorite Arizona wine, make yourself a cheese plate filled with farmstead cheeses and locally grown produce. Perhaps, make a reservation or buy restaurant gift certificates for your family

during the holidays. Support all those who work at keeping that pastoral life of the past a little more attainable and accessible in this busy world.

Opt for the “simple” life and treasure the gift of time.

The Simple FarmTheSimpleFarm.net

(480) 206-7821

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


CHEF'S TABLETender Duck Confit on Lentils by Chef Justin Beckett, Beckett's Table

Chef's recommended wine pairing - 2010 Sand-Reckoner “5”

INGREDIENTS 6 duck legs½ c. salt1 c. brown sugar

INGREDIENTS 2 c. green lentils4 c. chicken stock

Duck Confit

Lentils

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

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

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

Beckett's Table3717 E. Indian School Rd.,Phoenix, AZBeckettsTable.com(602) 954-1700

Photo by Devine Images

¼ c. pickling spice½ c. garlic, chopped

10 pieces fresh thyme3 lbs. duck fat or pork fat

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

Makes 6 servings

POINT OF BREW

ARTICLE AND PHOTOS BY THOMAS ALE JOHNSON

Single Malt Scotch—Because it's Made Out of Beer

s you may know, I write a beer column in a wine magazine. I enjoy a wide

range of foods and beverages, and would taste almost anything if I thought it would help me establish a benchmark of quality. If I were less busy and could afford to take a ‘food-poisoning vacation’ more often, I’d be far more adventurous.

Once, I was in a wine tasting room enjoying a glass of wine when a group came in. One man in the group, when asked if he would like to taste wine, announced proudly for all to hear, “I’m more of a single malt Scotch guy!” He made it clear that this would preclude the notion of tasting this other oak-aged alcoholic beverage.

While I respect a person’s right to confine himself to a certain category of taste, I don’t always understand it. I wondered, would this man drink brandy—which is essentially a whiskey made of grapes? Would he drink beer—which is a whisk(e)y that has not yet been distilled?

Pondering on this forced me to realize that I’ve never properly presented my thoughts on distilled beer. For the record, I think it’s great... but I’ll go into more detail with some notes on a few of my favorite single malt Scotches.

Laphroaig is a delightfully smoky Scotch that somehow exhibits a perfect balance amidst seemingly chaotic oceanic notes. As with most single malt Scotches, the 10- to 12-year range shows the best balance between the power of youth and the restraint of age.

Ten-year-old Talisker is a peat and pepper giant. The color is a clean, vibrant deep gold/faint rust. The smell is alcohol-driven and huge, with a display of pepper, smoke and tropical fruit. An older Talisker offering like the 18-year-old, shows a deeper orange/bronze color. On the nose are candied fruit, vanilla and oak, soft spices and just a hint of iodine.

Twelve-year-old Balvenie DoubleWood is a whisky aged in bourbon and sherry oak. I’ve always loved 18-year-old Macallan matured in sherry oak, but this Balvenie was the first I had ever tried that found a perfect balance between bourbon and sherry accents. The finish goes on and on.

The heavy-hitting, 16-year-old Lagavulin is an all-time favorite. The nose shows sweetness guiding big peat smoke. This isn’t a hyper-complex Scotch, but it is a big, bold, beautiful classic.

Fourteen-year-old Oban is a truly unique malt that I consider a staple. It is a clear, rusty gold, and the smell is of perfume and fresh rain on the seashore. The nose doesn’t really prepare one for its taste. It has enough complexity to change my perception every time I try it.

I thought 12-year-old Cragganmore should naturally follow Oban in this list. The color is a pale orange. Aromatics of fresh flowers and tropical fruit dominate the nose. Taste is primarily herbal with hints of lavender, sage and lemon thyme intermingled with fresh hay and with a long finish showing hints of oaky vanilla and tea leaves.

Ten-year-old Ardbeg—A single malt I don’t think I can live without. On the surface it shows a ‘battle royale’ between peat and ocean that is plenty exciting. But when you peek below the fray, you discover waves of complex beauty. The appearance is the pale yellow of a light white wine with a hint of green. The nose is like gasping for air after climbing out of a turbid ocean, only to find that your head is buried in a burning peat bog.

After all of this talk about whisky, some may feel the need for a chaser. Water would be a good chaser and it would dilute the alcohol-rich deliciousness you’ve imbibed to a more natural beer-like state. Another option would be to bring it all the way back to beer.

I’ve always loved the softly caramelized sweetness and malt-forward balance of a traditional Scotch Ale. Four Peaks Kilt Lifter is a long-time favorite of mine in Arizona that draws from the tradition of the ales of Scotland. Drink it near a bottle of Aberlour a’bunadh and thank me later.

A


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

WillcoxTrust.com for more information.

NORTHERN AZ

PHOENIX METRO

TUCSON METRO/SOUTHERN AZ

CRAFT BREWERIES

Barley Brothers - BarleyBrothers.com Beaver Street Brewery - BeaverStreetBrewery.com

College Street Brewhouse & Pub - CollegeStreetBrewhouseandPub.com Flagstaff Brewing Co. - FlagBrew.com

Grand Canyon Brewing Co. - GrandCanyonBrewery.comGranite Mountain Brewing - GraniteMountainBrewing.com Historic Brewing Company - HistoricBrewingCompany.com

Hops on Birch - HopsOnBirch.comLumberyard Brewing Co. - LumberyardBrewingCompany.com

Mother Road Brewing Co. - MotherRoadBeer.comMudshark Brewing Co. - MudsharkBeer.comOak Creek Brewing Co. - OakCreekBrew.com

Oak Creek Brewery & Grill - OakCreekPub.comPinetop Brewing Co. - PinetopBeer.com

Prescott Brewing Co. - PrescottBrewingCompany.com That Brewery - ThatBrewery.com

Wanderlust Brewing Co. - WanderlustBrewing.com

Arizona Wilderness Brewing Co. - AZWBeer.comBJ’s Brewhouse - BJsBrewHouse.com

Cartel Coffee Lab - CartelCoffeeLab.com Desert Eagle Brewing - DesertEagleBrewing.com

Fate Brewing Co. - FateBrewing.com Four Peaks Brewery - FourPeaks.com Gordon Biersch - GordonBiersch.comHuss Brewing Co. - HussBrewing.com

North Mountain Brewing - NorthMountainBrewing.comOggie's Brewing Co. - Oggies.com

O.H.S.O. Eatery & nanoBrewery - OHSOBrewery.comOld World Brewery - OldWorldBrewery.comPapago Brewing Co. - PapagoBrewing.com Phoenix Ale Brewery - PhoenixBrew.comRock Bottom Brewery - RockBottom.comSan Tan Brewing Co. - SanTanBrewing.com

Sleepy Dog Brewing - SleepyDogBrewing.comSonoran Brewing - SonoranBrewing.com

Sun Up Brewing - SunUpBrewing.com

Barrio Brewing Co. - BarrioBrewing.comBJ’s Brewhouse - BJsBrewhouse.com

Borderlands Brewing Co. - BorderlandsBrewing.comCatalina Brewing Co. - CatalinaBrewingCo.com Dragoon Brewing Co. - DragoonBrewing.com

Electric Brewing Co. - ElectricBrewing.com Gentle Ben’s - GentleBens.com

Mad Hatter Brew Pub - MadHatterBrewPub.com Nimbus Brewing Co. - NimbusBeer.com

Old Bisbee Brewing Co. - OldBisbeeBrewingCompany.comSentinel Peak Brewing Co. - SentinelPeakBrewing.com

Ten Fifty-Five Brewing - 1055Brewing.com Thunder Canyon Brewery - ThunderCanyonBrewery.com

BY ALEX MASON, PRESS COFFEE ROASTERS

BERRY TO CUP/GRAPE TO GLASS

y favorite people to talk coffee with tend to be wine, craft beer or cocktail drinkers. These people are comfortable with the idea that a drink can be a creation—the result

of a series of steps that can take months, if not years, and the hard work of hundreds of people. In coffee, we call this process “seed to cup,” and it refers to the journey of the coffee bean in its transformation to your cup.

It all begins, like in wine, with a fruit. The coffee cherry is about the size of a grape and grows in clusters on the shrub. Also like wine, many factors throughout the process influence the final taste, starting with the plant itself. We are comfortable talking about wine varietals like Cabernets, Pinot Noirs and Rieslings, but less often discuss their coffee counterparts like Caturras, Typicas and Bourbons. Just as the wine varietal provides an overview of what you might taste, coffee varietals are only the starting point. Equally important is where the coffee is grown (origin)—indicative of elevation and soil content, the process used to strip the cherry from the bean and the roast profile.

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

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

the farmer wants to glean from his final product.

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

We often say the goal is for the coffee to speak for itself—to tell the story of its varietal, the soil it was grown in and

the process used to strip the cherry from the bean. In some ways this viewpoint can parallel oaked vs. stainless-steel-fermented wines. A winemaker might feel their wine is only detracted by the flavor of the oak while another might feel the oakiness (like the roastiness of a dark or French roast) adds to the flavor.

All in all, my favorite thing about tasting anything—be it wine, coffee, beer or food—is that there is no wrong answer. Only you and your palate can decide what you like. It is important to understand how to find the flavors that you love, and an education of the process is the first step to enjoying more of the finer things.

M

Taste Press Coffee Roaster's products at their location in Scottsdale Quarter or now in Sky Harbor's Terminal 4. Or even better, attend a cupping experience at the roastery in Phoenix held every Monday at

10 a.m. (private appointments may be scheduled, too)PressCoffeeAZ.com

Cen

ter p

hoto

by

Shu

tters

tock

. Bot

tom

pho

tos

by R

honn

i Mof

fitt.

96 AZWINELIFESTYLE.COMAZ WINE LIFESTYLE - WINTER 2013

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

wine experiences are emerging in northern Arizona.

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

there’s Jean Yves from France, who started the tradition of jumping for joy for the innkeepers’ cameras, only to be caught in freeze-frame bliss.

Bliss is a good word to describe the Sheridan House Inn, where we found a peaceful pace in the cool pines. Nick and Claire dated in high school, but Claire left the UK for Malaysia, Hong Kong and Singapore, she says, “to make my fortune.” Twenty-eight years later, they met again in Lincolnshire, England, fell in love and Claire left her successful corporate career.

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

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

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

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

“We offer a full brewster breakfast, complete with lattes, cappuccinos, teas and coffee drinks. You can choose from a menu of five or six breakfast entrees and a barista waiter serves you at your table,” Claire explained.

I started my three-course breakfast with fresh-squeezed orange juice and a cappuccino. My second course, a breakfast burrito with peppery Lincolnshire sausage, handmade by Nick and Claire, was followed by homemade pumpkin bread. Since the Grand Canyon National Park was closed by the government shutdown, we chose to visit Bearizona Wildlife Park where we drove our own vehicle to see bears, wolves, Dall sheep and other mammals in their natural environment. We walked through exhibits where delightful bear cubs frolicked like puppies.

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

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

VAGABONDING LULU

ARTICLE AND PHOTOS BY STACEY WITTIG, TRAVEL WRITER

Get Your Brix on Route 66: Wine Tasting in Flagstaff and Williams

W


Zen-like retreat at Sheridan House Inn, Williams

Rustic ambiance emerging at Grand Canyon Winery


We put the epic in epicurean.Dine in style at the Valley’s culinary jewel on the 15th fl oor of Talking Stick Resort.

With world-class entrees and wines, live entertainment and unparalleled views of the McDowell Mountains, your TSR night will be like no other.

101 & INDIAN BEND | 480.850.8606TALKINGSTICKRESORT.COM

Wine Spectator Award of Excellence 2013

INSIDE TALKING STICK RESORT

Locally owned and caringly operated by the Salt River Pima-Maricopa Indian Community.

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

7871-1_TSR_OrangeSky_AzWineLfstyl.indd 1 10/18/13 3:31 PM

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

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

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

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

Flagstaff Wine Flights

“We have more people coming in and asking about Arizona wines than about any other wine region,” explained Sam Kelly, Vino Loco Wine Shop & Bar bartender, while pouring wine flights for a European couple. The wine store is located in historic downtown Flagstaff, and brings in tourist traffic that mingles with a friendly, local crowd. I ordered the Arizona Stronghold Tazi on tap and struck up a conversation with visitors from New Orleans. Afterward, we walked down San Francisco Street, across Route 66 to Flagstaff ’s colorful Southside.

For the culinary adventure seekers, the upmarket Tinderbox Kitchen in Southside Flagstaff is a good choice. “They really like duck here,” said my husband Dan, studying the menu. Dan does not have an adventuresome palate. The traditionalist wrestled with the menu of “American Comfort Food Redefined” while I sampled three of the many Tinderbox house wines on tap–a red blend, Merlot and Cabernet Sauvignon. The restaurant collaborated with Sutcliffe Vineyards in Cortez, Colorado to produce the Tinderbox Wine label.

“Every year we get more involved in the winemaking process,” said Kevin Heinonen, co-owner with cousin Chef Scott Heinonen, whose claim to fame is serving for a week as personal chef for Paul McCartney. I chose the Merlot 2010, rated 90 points by Wine Enthusiast. Dan ordered the Roasted Pork Shoulder with fried potatoes, fennel-pork jus and Utah peaches, but was disappointed to see that the fried potatoes came as two long spears of the vegetable—artistically done, but not enough food for my man. My New York Strip and horseradish mashers were of ample proportions, but the menu’s promise of beet slaw showed up as a garnish. Next time, we’ll opt for the Tinderbox Annex next door where

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

Grand Canyon Winery TheGrandCanyonWinery.com

Sheridan House Inn GrandCanyonVedandBreakfast.comSouth Rims Wine and Beer Garage

SouthRims.comTinderbox Kitchen

TinderboxKitchen.comVino Loco wine Shop & Bar

VinoLocoFlag.com

VAGABONDING LULU

Get your kicks on Route 66 in Williams

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

Total Wine & More is like no other wine store you have ever visited. Each of our stores carries over 8,000 different wines, 3,000 spirits and 2,500 beers.

With over 95 superstores, we have the buying power to bring you the best wines at the lowest prices. Our wine team is the best trained in the industry.

Just think of them as tour guides guiding you through the great wine regions.

They are committed and dedicated to bringing you the Total Wine Experience.™

Total Wine & More®.The selection is incredible.

www.totalwine.com

Arizona’s Largest Selection of Wine, Spirits

and Beer Under One Roof – at the Lowest Prices!

National Retailer of the Year Award

3TIMEWINNER

DESERT RIDGE | GILBERT | GLENDALE

GOODYEAR | PHOENIX | SCOTTSDALE

TEMPE | TUCSON – ORACLE & WETMORE

TUCSON – PARK PLACE MALL

ARZ-13-3374-Magazine.indd 1 10/18/2013 10:11:46 AM


Total Wine & More is like no other wine store you have ever visited. Each of our stores carries over 8,000 different wines, 3,000 spirits and 2,500 beers.

With over 95 superstores, we have the buying power to bring you the best wines at the lowest prices. Our wine team is the best trained in the industry.

Just think of them as tour guides guiding you through the great wine regions.

They are committed and dedicated to bringing you the Total Wine Experience.™

Total Wine & More®.The selection is incredible.

www.totalwine.com

Arizona’s Largest Selection of Wine, Spirits

and Beer Under One Roof – at the Lowest Prices!

National Retailer of the Year Award

3TIMEWINNER

DESERT RIDGE | GILBERT | GLENDALE

GOODYEAR | PHOENIX | SCOTTSDALE

TEMPE | TUCSON – ORACLE & WETMORE

TUCSON – PARK PLACE MALL

ARZ-13-3374-Magazine.indd 1 10/18/2013 10:11:46 AM

BY ALISON BAILIN BATZ

ESCAPE TO A WINTER WONDERLAND OF WINE

wo Words: Holiday Magic

This winter, Temecula Valley Wine Country, less than an hour outside of San Diego, will come alive like never before—in large part because it is bigger and better in more ways than one.

While winemaking in the area dates back to the 1700s, it is only over the past few years the area has sprouted impressive infrastructure including luxurious resorts and mind-blowing manors, regular special events and even all-inclusive adventure tours.

Here is how to make any trip to the area this time of year a holiday to remember.

Ponte Vineyard Inn

In recent years, despite the economy, Temecula Wine Country has taken great care and pride investing in some impressive new resorts, hotels and even mansions to welcome vacationers from across the globe.

Just a year old, Ponte Vineyard Inn has already earned AAA Four-Diamond status, and has been lauded by Trip Advisor as the “Number One Hotel in Temecula” and by Departures Magazine as one of the “Top 10 Vineyard Hotels in the World” for its luxurious accommodations, tucked right into its sprawling 300 acres of juicy grapevines, allowing for up close and personal winemaking and wine-tasting experiences. A bonus—every room in the sustainable inn offers a private patio or balcony overlooking the vineyards, and often a sea of hot air balloons each morning.

Unlike many other non-chain hotels in the area, Ponte also offers a full bar, which is located underground in their cavernously cool Cellar Lounge. Of course, most Ponte varietals and several fellow Temecula-area brand wines are also available to guests.

Just a few steps off of the hotel is another treat—Ponte Winery itself, which is celebrating its tenth anniversary this year. Guests looking for an intimate wine-tasting experience will enjoy the personalized, one-on-one service that is available during

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

Wilson Creek Manor“Come as guests; leave as friends.”

This is the motto of Wilson Creek Manor, which opened to the public in November 2013.

The Manor is the brainchild of the Wilson family, owners of Wilson Creek Winery directly across the street, whose famous Almond Champagne is available at most fine grocers throughout Arizona.

At 12,000 square feet, the spacious estate can comfortably sleep more than two dozen guests in its nine plush suites, which all offer private bathrooms and in-room spa tubs. Catering to both large parties—including wedding groups and girlfriends on a weekend getaway—as well as couples looking for something outside of a traditional franchise hotel, Wilson Creek Manor also boasts a game room, private outdoor pool and spa, barbeque, gazebo, workout area, executive business center, a commercial-grade kitchen, laundry facility and more.

The stand-out element of the entire property—and the perfect Christmas or Valentine’s gift—is the Almond Champagne Suite, which is 1,600-square-feet of pure, unaltered extravagance featuring its own elegant salon, bar, spa, living room and more.

As with Ponte Vineyard Inn, Wilson Creek is just a few steps from its sister winery, and all guests are welcomed with a complimentary tasting and touring opportunities upon arrival. In addition to the world-famous Almond Champagne, Wilson Creek has spread its wings in recent years, offering bottled Sangrias, Bellinis and Mimosas as well as award-winning Cabernets, Zins and Chardonnays.

TEMECULA WINE COUNTRY

Ponte Vineyard Inn

T


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

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

offered to new guests and returning club members.

Add in the daily vineyard tours and weekly wine appreciation classes, coupled with an in-house chef focused on farm-to-table culinary paired with wine for every course, and the grounds impress even the most well-traveled wine lovers.

And, Europa is just getting started—its eventual vision is to build out and plant out a village with three unique wineries representing France, Italy and Spain, in addition to the current sprawling estate, destination resort and flavor-bursting bottles.

Wilson Creek Manor

Europa Village

Can't get out this winter? Then plan a trip for early spring! During the first weekend of March, all 35 wineries will open their doors to offer

barrel tastings, music and food at the World of Wine Passport Weekend.TemeculaWines.org

Ponte Vineyard Inn - PonteVineyardInn.comWilson Creek Winery - WilsonCreekWinery.com

Europa Village - EuropaVillage.com

PHOTOS PROVIDED BY PONTE VINEYARD INN, WILSON CREEK MANOR AND EUROPA VILLAGE

Quick Reference to Arizona Wineries & Tasting Rooms

AlcantaraCottonwood - 928.649.8463

AlcantaraVineyard.com

Arizona StrongholdCottonwood - 928.639.2789

AZStronghold.com

Burning TreeCottonwood - 928.649.8733

BurningTreeCellars.com

CaduceusJerome - 928.639.WINE

Caduceus.org

Bear TrackTucson - 520.975.0050BearTrackWinery.com

Dektown CellarsOnline

DektownCellars.com

Gallifant Cellars520.477.9463GCWine.com

KokopelliChandler - 480.792.6927

KokopelliWinery.com

Studio VinoTempe - 480.897.1800

StudioVino.com

Su Vino Scottsdale - 480-994-8466

SuVinoWineryAZ.com

Tough Country602.390.1522

ToughCountryWines.com

Twisted RoseScottsdale - 480.398.7700TwistedRoseWinery.com

CallaghanElgin - 520.455.5322

CallaghanVineyards.com

CharronVail - 520.762.8585

CharronVineyards.com

Dos Cabezas WineWorksSonoita - 520.455.5141

DosCabezasWinery.com

Flying Leap/Bisbee Bisbee - 520.384.6030

FlyingLeapVineyards.com

Aridus Wine CompanyWillcox - 520.766.2926

AridusWineCo.com

Carlson CreekWillcox - 520.766.3000

CarlsonCreek.com

CoronadoWillcox - 520.384.2993

CoronadoVineyards.com

Erath’s CimarronVineyard in Willcox

Tasting at Dos Cabezas in Sonoita

Rancho RossaElgin - 520.455.0700RanchoRossa.com

Silver Strike WineryTombstone - 520.678.8200

SilverStrikeWinery.com

SonoitaElgin - 520.455.5893

SonoitaVineyards.com

Tombstone Wine WorksTombstone - 520.261.1674

TombstoneWinery.com

Flying Leap Willcox - 520.954.2935


Fort BowieBowie - 888.299.5951

FortBowieVineyards.net

Golden RuleDragoon

GoldenRuleVineyards.com

Keeling SchaeferWillcox - 520.766.0600

KeelingSchaeferVineyards.com

Cellar DwellersCottonwood - 928.607.1789

CDWineCo.com

Echo CanyonJerome - 928.202.8506

Fire MountainCottonwood - 928.649.9135

FireMountainWines.com

Four Eight WineworksClarkdale - 928.649.2007

Four8Wineworks.com

Flying Leap/Sonoita Sonoita - 520.954.2935


Hops & VinesSonoita - 520.955.4249AZHopsAndVines.com

Kief-JoshuaElgin - 520.455.5582

KJ-Vineyards.com

Lightning RidgeElgin - 520.455.5383

LightningRidgeCellars.com

FreitasCottonwood - 928.639.2149

FreitasVineyard.com

Grand Canyon WineryWilliams - 928.635.9421

TheGrandCanyonWinery.com

Granite CreekChino Valley - 928.636.2003GraniteCreekVineyards.com

Iniquus CellarsAvailable at AZ StrongholdIniquusCellars.com

Ve

rd

e V

all

ey

& B

eyo

nd

ot

he

rSo

no

ita

& B

eyo

nd

Wil

lco

x

For Tasting Room addresses, please see individual map pages

Javelina LeapCornville - 928.649.2681JavelinaLeapWinery.com

Juniperwood RanchAsh Fork - 602.971.8586

ReunionCamp.com

Kind VinesFlagstaff

KindVines.com

Oak CreekCornville - 928.649.0290OakCreekVineyards.net

Page Springs CellarsCornville - 928.639.3004PageSpringsCellars.com

Painted LadySkull Valley - 928.442.9831PaintedLadyVineyard.com

Passion CellarsJerome - 928.649.9800

PassionCellars.com

Pillsbury Wine Co.Cottonwood - 928.639.0646

PillsburyWine.com

Pleasant ValleyYoung - 866.558.2734x4484

PVWinery.com

Saeculum CellarsAvailable at AZ Stronghold

SaeculumCellars.com

San DominiqueCamp Verde - 602.549.9787

GarlicParadise.com

Stage StopCornville

StageStopVineyards.com

Lawrence DunhamPearce - 520.82.GRAPE

LawrenceDunhamVineyards.com

Passion CellarsWillcox - 602.750.7771

PassionCellars.com

Pillsbury Wine Co.Willcox - 520.384.3964

PillsburyWine.com

Sand-ReckonerWillcox - 303.931.8472

Sand-Reckoner.com

Zarpara | Willcox - 602.885.8903 | Zarpara.com

Stetson Winery | Kingman - 928.757.7206 | StetsonWinery.com

Sierra Bonita | Willcox - 520.678.2335 | SierraBonitaVineyards.com

Wilhelm Family | Elgin - 520.455.9291 | WilhelmFamilyVineyards.com

Village of Elgin/Four Monkey | Elgin - 520.455.9309 | ElginWines.com

the Wine BuzzInteresting tidbits about the Arizona wine industry...

Keeling Schaefer Vineyards tasting

room is now open on wednesdays too!

Grand Canyon Winery opened a sister brewery: historic brewing

company.

Caduceus Cellars 2011 Oneste was poured at the james beard

house.

Sierra Bonita Vineyards will be opening up a new tasting room in tucson.

Javelina Leap Vineyards has a new logo and brand new

labels.

Oak Creek Vineyards is now offering reiki massage at the

vineyard.

Zarpara is now making wine onsite at their vineyard winery.

did you know Aridus Wine Co. has a crush cam?

Dos Cabezas Wineworks has teamed up with

santan brewing co. for the state's

first craft beer and wine collaboration:

saison di aleatico.

Aridus Wine Co. had a harvest production of close to 200 tons this year. they will be launching their own brand/label in november.

Flying Leap opened up their new tasting room in bisbee.

Burning Tree Cellars celebrated their first anniversary at their location in old town cottonwood.

Iniquus Cellars wines are now exclusively

available at four eight wineworks.

did you know that peacocks live at Granite

Creek Vineyards?

Arizona Stronghold has promoted justin ove to national

sales manager and michael pierce to winemaker.

Coronado Vineyards celebrated their seven year anniversary in november.

Pillsbury Wine Co. was interviewed by radio legend

pat mcmahon.

Page Springs Cellars is the proud new owner of colibri vineyards.

Sonoita Vineyards' winemaker

lori reynolds had a new

baby! woot!

milton craig of Charron Vineyards was featured on kvoa channel 4 news about the global

wine crisis.

Four Eight Wineworks opened the first tasting

room in clarkdale on october 25.

Fodor's listed Willcox Wine Festival as one of the top 10 "can't

miss fall wine festivals."

Sand-Reckoner was featured in a great article in the arizona

daily star.

Stage Stop Vineyards welcomed a new vineyard donkey - jessy!

Katherine Carlson of Carlson Creek Vineyards just

got hitched. congrats!

Callaghan Vineyards has started their own youtube channel to

follow winemaker kent callaghan through the harvest process.

Check it out at "callaghan vineyards dirt work."


Located in the heart of Verde Valley Wine Country and just 20 minutes south of Sedona you’ll find the number one casino in Arizona for over a decade. Bring your family and experience all we have to offer.

• HundredsofthenewestmostpopularslotswithVegascaliberBlackjackandPoker

• TheNewMountainSpringsBuffet

• AwardwinningStorytellersSteakhouse

• KidsQuest,Bowling,ArcadeandJohnnyRockets

• PlayandStayhotelpackages

Wine, Dineand Win!

Please call for reservations. Cliff Castle Casino Hotel reserves the right to modify, suspend and/or cancel this special at any time, without notice with approval of the Yavapai-Apache Gaming Commission. ©2013 Cliff Castle Casino Hotel

The Perfect Place to Play.cliffcastlecasinohotel.com800.381.SLOT|I-17,Exit289•JustanhournorthofPhoenix

Winter 2013

Documents

wine store

arizona wine supporters

publishing industry

wine country information

issue of az wine lifestyle

unknown industry

hardest decision ive

information fun