Fall 2011

PUBLISHED BY Arizona Vines & Wines, LLC

CONTRIBUTING WRITERSMegan Haller, Jay Bileti, Greg Gonnerman,

John Scarbrough, Eric Glomski, Rhonni Moffitt, Sam Pillsbury, Drew Damskey,

Tim Hilcove, Christina Barrueta, Al Comello, Stacey Wittig, Josh Moffitt, Curt Dunham,

Thomas Ale Johnson, Jeremy Pacheco

PHOTOGRAPHIC CONTRIBUTORSGooch Goodwin, Greg Gonnerman, Rhonni Moffitt,

John Scarbrough, Drew Damskey, Al Comello, Thomas Ale Johnson, Michell Jonas,

Stacey Wittig, Monika Cate, Mike Barnacastle, Kief-Joshua Vineyards, Pillsbury Wine Co.,

Lon's, Borderlands Brewery, Narcisse, iPic Theaters, Pointe Hilton Tapatio Cliffs, Grand Junction CVB

ADVERTISING SALES [email protected]

SUBSCRIPTIONS $19.95 Annual Subscription

Four quarterly issues [email protected]

CONTACT THE PUBLISHER Josh & Rhonni Moffitt

(480) 306-5623 [email protected]

CORRECTIONS Summer Issue, pg. 32:

Picture was incorrectly captioned. Photo was of Lightning Ridge Cellars vineyard.

Arizona Vines & Wines

ABOUT THIS MONTH’S COVER

The cover photo was taken on July 16th, 2011 at

Kief-Joshua Vineyards in Elgin by Michell Jonas Photography. Learn more about Michell and

her photography at Michell.Zenfolio.com.

We love this time of year in Arizona Wine Country! Harvest and celebrations galore! Be sure to check out our event calendar in this issue and always check online for updates at www.AZWineEvents.com.

Have you ever wanted to learn more about growing grapes or making wine? Well, Yavapai College (Cottonwood campus) has an accredited program just for you. If you're in the Phoenix area, keep in mind that some classes are available online or at night. Many folks commute for these great courses. Sign up today at yc.edu.

So far this year has been a recovery year for many of the local vineyards. Last year's frost and hail storms wreaked havoc across the state, especially in the Sonoita/Elgin area. Most the vineyards have replanted the dead vines and brought back to life the damaged ones. This year the vineyards down south actually had a new enemy - fire! Check out the article written by Curt Dunham who owns a vineyard at the base of the Chiricahua Mountains. There was a large fire that destroyed part of Colibri Vineyard on the other side of the mountaintop and threatened to affect Lawrence Dunham (Curt's vineyard) as well as Keeling Schaefer Vineyards, their neighbor. There were also smaller fires in Sonoita/Elgin with a limited amount of loss to vines.

There are a few new wineries afoot . . . Sand-Reckoner Vineyards in Willcox is getting rave reviews on their newly released Malvasia and Rosé; Gallifant Cellars has released both reds and whites and should have a tasting room in downtown Willcox by the end of the year; then you also need to check out The Wine Cellar in Old Town Cottonwood and their line-up of flavorful wines by Dionysian Cellars winemaker Darin Evans (who is also the winemaker for the award-winning Freitas Winery).

Technology is also advancing to help all of us oenophiles. Check out the article on page 64 about QR codes and a new company using them to create really cool digital wine tours. We had the opportunity to meet the owners at the Spring Willcox Wine Festival and they showed us their "TourWrist" technology for iPads, a total 360 degree experience. We were very excited and impressed.

Lastly, you'll see we've replaced our usual picture in this issue with my mom's. My mom, Anne Boss, passed away very unexpectedly on May 31st. She will be missed by all who knew her. She was such a nice and compassionate woman, and a very loving, generous mother. If you met her you were instantly touched. She was so proud of Josh and I for creating this publication. Miss you, Mom! This issue's for you!

We also said goodbye to our two furry kids, Max and Tazzy. They have been faithful companions for over 15 years. They had full lives and provided a true example of unconditional love. They will be greatly missed. Cheers,

Josh & Rhonni Moffitt

Anne Boss 1950-2011

6 ARIZONA VINES & WINES - FALL 2011 ARIZONAVINESANDWINES.COM

Oaking Wine by Greg Gonnerman14 HOME WINEMAKING

Kief Manning of Kief-Joshua Vineyards by Jay Bileti12 FEATURED WINEMAKER

By John Scarbrough16 CELLAR RAT

By Sam Pillsbury18 FAT, SUGAR, SALT

By Drew Damskey20 WINE IN INDIA

By Eric Glomski76 ART & SCIENCE OF PICKING

By Al Comello78 GRAND WATER TO WINE

Different Pointe of View by Christina Barrueta68 RESTAURANT SPOTLIGHT

64Easy listing of all Arizona wineriesQUICK REFERENCE

SOUTHEASTERN ARIZONA

NORTHERN ARIZONA SONOITA/ELGIN

243442

TOUR WINE COUNTRY

Colorado Wine Country by Stacey Wittig48 VAGABONDING LULU

52 EVENT CALENDAR

By Thomas Ale Johnson62 POINT OF BREW

By Jeremy Pacheco of Lon's at the Hermosa Inn60 CHEF'S TABLE

By Rhonni Moffitt64 DEMYSTIFYING QR CODES

Tanzy, iPic Theaters and Narcisse by Tim Hilcove66 WINE ABOUT TOWN

Unique Perspectives on Wine in Arizona by Megan Haller10 GRAPE PERSPECTIVES

By Josh Moffitt70 ARIZONA LAND BARON

22 YAVAPAI COLLEGE UPDATE

Pronghorn Vineyard Phot

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56 WINE IN THE CITY

By Curt Dunham74 AZ WINE ON FIRE

ART & SCIENCE OF PICKING

GRAND WATER TO WINE

GRAPE PERSPECTIVES:

Article by Megan Haller, Hops & Vines

Big Dreams

ow do you make a small fortune at a winery? Start with a large one! I can’t tell you how many times I have heard this, and if there is any truth to this, I’m in big trouble. I’m starting my

business with no money. What I am counting on is that dreaming big, working hard and wanting this more than anything will be enough! I have been told that I’m crazy and there is probably some truth to that, but I have also seen those with large fortunes fail, so I’m choosing to believe that passion is the secret to success!I was a stay-at-home mom and when my kids started school, I decided to go after my dream. I started by volunteering to harvest at Sonoita Vineyards, and I loved it! They must have recognized my passion because I was soon offered a job. I was lucky enough to work under Mike Dupont, the vineyard manager, for an entire year. Mike was a great teacher; he taught me to take things one row at a time and to keep plugging away no matter what. Working in an Arizona vineyard is no joke, it’s like baptism by fire, and I felt if I could master this here I could cut it anywhere.While I loved working in the vineyard, when the opportunity arose to become the tasting room manager and assistant winemaker at Sonoita Vineyards, I jumped at it. It was a totally different side of the business. The winemaker, Fran Lightly, patiently taught me about wine production and encouraged me to enroll at UC Davis in the Enology program, which I did. I truly fell in love with the art of crafting wine, a blend of science and creativity. After Sonoita Vineyards, I had the opportunity to work for several of Sonoita’s great winemakers. Chris Hamilton at Rancho Rossa taught me the importance of spending time in the vineyard and appreciating an estate wine. Ann Roncone of Lightning Ridge taught me the importance of organization, patience and wine purism. Kent Callaghan of Callaghan Vineyards taught me to keep drinking, to expand my palate by drinking good wine. With his help, I became a certified sommelier. He also showed me that passion for what you’re doing, hard work and determination are the keys to making amazing wine.Armed with all this knowledge and experience, I felt I was finally ready. That’s when things took off at record speed! I took a business plan writing class at the Y, wrote a plan, convinced my parents to buy some land in Sonoita and started a vineyard. I am hoping in one year to plant a vineyard, make some wine and beer and convert an old house into a tasting room. No problem!Since money is always an issue, I have to get creative and try some unconventional methods. One way I saved money was by planting cuttings from vines instead of grafted plants. Grafted plants typically cost about $3 each and come with a lot of fancy roots. A cutting is basically just a stick. You clip these cuttings from mature plants, bunch them in groups of 25 and then bury them in rich soil. In about four months of diligent attention and watering, you uncover plants with beautiful roots. They were tiny, but they were mine. This saved me about $24,000! It also required to me to pay a lot of attention to each vine. Without deep roots, the cuttings need the water source very close to the plants so I walk the

rows every time I water. I must also weed around each plant by hand and fight the pesky rabbits and insects without the help of a grow tube. I was told this was impossible and I would be lucky if 39% survived. I am happy to report a 90% take! I was also able to cut costs as well as acquire some very interesting varietals from supportive local wineries in trade for pruning. My point is that it can be done; a winery doesn’t necessarily have to be about how much money you have. I feel that a big part of what it takes to be an entrepreneur is the ability to think outside the box.We also got creative in the winery. We bought barrels by adopting them out. For $400 you get to be an adoptive parent to a barrel which entitles the buyer to barrel tastings, $400 worth of beer or wine from Hops and

Vines and the barrel when it’s retired. This is a great deal for our supporters and allows us to get some barrels at very low overhead! We still have a few barrels looking to be adopted if anyone is interested!In the tasting room, we saved money by working with the University of Arizona School of Landscape Design. This was an amazing and free experience where students designed an awesome outdoor patio area. Their creativity and passion were inspiring! I also highly recommend having some skilled and generous friends! The amount of people who just want to help has been astounding. The support of the

local wineries, especially Ann Roncone and Kent Callaghan, should also be mentioned because I couldn’t have done it without them! When I tell people I am starting a winery in Arizona people are always shocked. When I tell them about the amazing wineries already here, they are jealous. We are pioneers here, and I feel incredibly lucky to be part of this community.I have two amazing partners, my sister Shannon Zouzoulas and my best friend Summer Cantu. Surrounding yourself with people who believe and support your dream is vital. Dreams like vines need to be nurtured. When the people around you share your vision, you feel invincible. It also doesn’t hurt that between us we have nine kids; they make great little weeders!While I’m sure it is wise to have some money in the bank for unforeseen disasters it’s certainly not the most important thing. In July our winery was surrounded by flames. Lightning struck some dry grass a few miles away and started a fire. The wildfire spread so fast it was terrifying! Thankfully we only lost ten rows of Cabernet. The fact that I only had $180 in the bank was irrelevant. Every one of the above people mentioned were there, helping in some way, even putting out flames with water bottles! It was a true testament to friendship. As we sat there drinking wine, watching the ground still smoking, assessing the damage and melted irrigation lines, I realized how lucky I was to be surrounded by such amazing people. Not drinking alone ... Priceless!So I leave you with this, dream big and go after those dreams. Get creative and ignore the naysayers. Come and taste our passion when we open in January of 2012! Visit our Facebook page "AZ Hops and Vines" for current information and events.

"What I am counting on is that dreaming big, working hard and wanting this more than anything will be enough!"

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winemaking while bouncing around between schools in Arizona, California and Oklahoma. He met an Italian girl with family in Tuscany and had the opportunity to travel all over Europe and experience traditional wine culture. It was then that he decided that wine would be his career and that it was time to get serious.

He considered studying in Europe but the language challenges gave him pause. California was an obvious choice, but Kief still had a little wanderlust in him and knew that Australia had a national focus on becoming a serious wine exporter. He decided to study viticulture and winemaking in Australia, where they speak a workable form of English. He spent two years at Monash University on the Mornington Peninsula – the southernmost and coldest section of Australia. After completing studies and earning an undergraduate degree in Wine Technology and Marketing, he enrolled in the University of Melbourne’s Viticulture and Enology program.

Kief purchased the property that is now Kief-Joshua Vineyards in 2003. While completing his studies in Australia, he traveled back and forth to Arizona, building the winery and his living quarters.

FEATURED WINEMAKER: Kief Manning - Kief-Joshua Vineyards

Article By Jay Bileti / Photos By Michell Jonas Photography

A s you drive through the gate at Kief-Joshua Vineyards, you feel like you are in Tuscany for a

brief moment. The magnificent masonry building with turrets and a tile roof is all Italian. Then you notice the desert colors and vegetation, feel the bone-dry air and are abruptly yanked back to Arizona.

Kief Manning, owner and operator of Kief-Joshua Vineyards, is one driven young man. He has an unassuming manner with a splash of laid-back 1960s hippie, though at 28 years old, he’s too young to even know what that is. His quiet easy style, however, conceals the fire in his belly. Kief has a real passion for making world-class wine.

He was born in eastern Ohio, but moved to Phoenix when he was quite young. During high school he worked in a Scottsdale wine shop and was mentored by a passionate and experienced manager. Like many of us, he found wine fascinating but unlike most of us, he decided to try his hand at making wine. His first winery was a closet in his college dorm room and then later the garage of his parents’ Scottsdale home.

Most successful vintners are extremely curious and taken with experimentation. Kief took curiosity to the extreme, making wine out of anything he could find that had fermentable sugar. While attending ASU, he made Sake, all sorts of fruit and vegetable wines, and even a wine made from bread. When asked how the bread wine turned out, Kief described it as tasting like “Everclear with a hint of yeast.” He had some successes though, most notably a delicious lemon wine made with fruit from the back-yard tree.

The garage wines were fun, but serious winemaking was inching its way into Kief ’s life. He started taking some UC Davis extension classes on viticulture and

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In 2005 he began planting the 20 acres at the winery site in Elgin. Another 40 acres in Kansas Settlement is scheduled for planting this spring. His early wine releases were from California fruit and some purchased Arizona fruit. His first estate vintage was 2008.

Australia was one of the pioneers of environmentally responsible, sustainable farming. Kief shares that philosophy and Kief-Joshua's vineyards are managed without the use of herbicides and pesticides. His ambition is to keep the vineyards healthy and productive for decades by using sustainable techniques such as composting, planting nutritionally appropriate “cover crops” between the vine rows, establishing symbiotic animal populations such as owls and hawks and even using sheep to control weeds (see sidebar). Rather than using chemicals to control problem insects, Kief is building an army of praying mantis.

The time Kief spent studying wine marketing turned out to be quite valuable as well. The tasting room at Kief-Joshua is very inviting and offers a number of interesting food and spice items to complement their wines. Most wine enthusiasts are also food enthusiasts so this is a smart and lucrative extension of the tasting room. The winery offers a number of special tours, seminars and wine programs for the curious and those customers that want to learn more about wine. The programs include wine tasting classes, a sensory evaluation program, a food and wine pairing program as well as several others. On Sunday mornings Kief-Joshua hosts Locally Arizona, a very popular low-cost omelet bar made exclusively from local products.

Kief-Joshua currently produces about 2800 cases of premium wine. It’s largely a family affair as Kief ’s entire family is very involved in the operation. His father Jeff helps in all areas of production as well as sales, and his mother Charlene handles the books and tasting room. His sister Carly also helps with sales. Even the family dog, Dizzy Gillespie, is involved with public relations as he helps greet tasting room visitors.

Running a 2800-case winery doesn’t leave a lot of time for other activities but Kief manages to squeeze in a lot of reading. Pretty much anything about wine captures his interest and he’s a history buff as well. Kief ’s a very skilled pool and snooker player and it seems that many of his youthful activities might have been financed by some unfortunate, less skillful players. There are two tables at the winery which he uses to maintain his ability with the cue stick.Kief is optimistic about the future; despite the sometimes inhospitable weather and growing challenges in Arizona, he points to the success of the increasing number of local wineries. His ambition is to expand his production to about 5,000 cases and experiment with some new varieties.

You can meet Kief and the entire Manning clan at the winery daily from 11AM – 5PM.

370 Elgin Road Elgin, AZ

(520) 455-5582www.KJ-Vineyards.com

SHEEP IN THE VINEYARDYou don’t spend four years in Australia without becoming very familiar with sheep. During his studies there, Kief became taken with Babydoll sheep, a smallish breed that originated in England. They are an ideal animal for use in the vineyards since they don’t grow taller than about two feet and are unable to reach the grape clusters on the vines.

Kief-Joshua employs the services of between three and four Babydoll sheep to graze on the grasses and weeds that grow around the trellis poles, vines and perimeter. In exchange they provide a rich, natural fertilizer – a perfect marriage. In addition, they are very cute and fun to have around.

The downside? Well, as Kief-Joshua Vineyards uses grape pomace composting as part of their sustainable farming program there are often piles of alcohol-rich pomace lying around the place. The sheep love it and it doesn’t take long before their eyes narrow and they begin to stagger around. Not soon after follows an afternoon nap.

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13ARIZONA VINES & WINES - FALL 2011ARIZONAVINESANDWINES.COM

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

ak and wine are such a natural combination that it’s easy to forget that through most of the history of winemaking, this combination was virtually unknown.

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

Barrel makers (coopers) have experimented with other woods for barrel construction, but nothing has worked as well as oak. The early users of oak barrels likely discovered the benefits of barrel aging quickly. Not only does oak impart vanilla and wood flavors that complement most wines, but aging in barrels also allows for the slow infusion of oxygen which can be very beneficial. This natural micro-oxygenation can help soften the impression of tannins on the palate. Barrel aging also helps concentrate flavors due to evaporation through the wood.

Some home winemakers assume that barrel aging is the sole domain of commercial winemakers since the most common barrel sizes are quite large. However, there are a number of coopers now producing barrels in a range of sizes with some as small as three gallons. Home winemakers wanting to take the leap into barrel aging need to be prepared to test SO2 (sulfite) levels since the loss of SO2 can be dramatic and unpredictable when wine is aged in barrels.

There are several different species of oak used for barrels. American (Quercus alba) and French (Quercus robur and Quercus petraea/sessile) are among the most popular. Canadian oak is the same species as American, but some prefer it since trees grow more slowly and have a tighter grain when grown in a colder climate. Hungarian, Russian, and Slavonian oak are actually the same species as French, but differences in soil and weather can give these varieties their own unique qualities.

European oak varieties are generally favored among winemakers. American oak tends to impart stronger oak and vanilla flavors that may overpower some wines. Some suggest that the cause isn’t the species, but rather the way in which the wood is aged or the barrels are coopered. For some winemakers though, American oak is preferred. It has long been popular for barrel aging of Australian Shiraz and at least one maker of premium California Cabernet uses it exclusively.

To get the flavor of oak, winemakers need not use barrels. Oak additives or adjuncts are available in a wide variety of types and toast levels. The most popular forms are powders (sawdust), chips, cubes and spirals. Generally, the smaller the pieces the more quickly the oak imparts its flavor. Powders are often used pre-ferment while cubes or spirals are used for extended aging. Oak spirals have become increasingly popular among home winemakers in recent years as the flavor they impart closely matches that of a barrel. The least popular oak additive is liquid extract. While some report good results with these liquid extracts, most find that they impart undesirable creosote or synthetic flavors.

There are also a number of grape and oak tannin products that can be added to enhance wine structure or improve color stability. Tan’Cor Grand Cru and Fermotan are two such products. These can be used instead of, or in combination with, oak.

Oak aging is typically reserved for red wines. Some white wines may, however, be fermented on oak, with Chardonnay being treated this way the most frequently. Many white grape varieties have stronger fruit and floral notes that would compete with the vanilla notes imparted by oak. Chardonnay is among the least flavorful white grape varieties, and as such it takes oak quite well.

Woods other than oak have been used for wine barrels, including chestnut, pine, redwood and acacia, among others. Most were abandoned long ago in favor of oak, but cherry is still used in a limited fashion for aging Italian Amarone, and acacia barrels are gaining acceptance for the aging of certain white wines. Although commercial winemakers may be constrained by consumer expectations, hobbyists are free to experiment with different types of wood. Several in Texas have been using mesquite chips with great success and others are experimenting with apple, hickory, mulberry and other wood varieties. If you do decide to experiment, make sure to check its suitability (i.e. non-poisonous).

There are many options available for oak aging for both the hobbyist and commercial winemaker. The judicious use of oak can greatly enhance color and flavor -- making a good wine into a great wine.

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

(www.azwinemakers.com)

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Oak adjuncts come in a variety of forms and toast levels.

Oak barrels are available in small sizes for home winemakers.


Cellar Rat . . . Barrel Monkey . . . Cellar DwellerArticle & Photos By John Scarbrough

all me what you want... Cellar Rat, Barrel Monkey... nothing fazes me. The fact is that making wine is a dirty job, but someone has to do

it. And that someone is me. I am what is called a Cellar Rat; located at the bottom of the winery food chain. But just like the food chain of Mother Nature, us little guys are indispensable. Most people love to romanticize winemaking but the fact is that a lot of it is dirty, sticky and repetitive. Somebody has to do the tough jobs of cleaning the barrels and tanks, doing all of the daily tasks

that a quality wine requires. And all of that hard work that goes into making a bottle of wine is, at the end of the day, what really gives a wine its character.

Cleanliness is definitely the name of the game. In preparation for the harvest, every single piece of equipment, large and small, has to be thoroughly sanitized. That means washing every square inch of everything not bolted down, not just once, but three times (and in some cases four). For the large pieces of machinery, like the press and the destemmer, I first pressure wash the contraption, then I take a scrub brush and go over every nook and cranny with Peroxy, which is the non-toxic industrial cleaning agent that is standard to the industry. Then I go over everything again but this time using citric acid in order to neutralize the Peroxy and sanitize. Then I finish it off with another rinse of water. Phew. Some of the equipment we use, like the pumps, must be cleaned several times a day, every time they are used for a different wine.

Also, we test each machine to make sure that they are in proper working order so that we can fix them before crunch time. Can you imagine how disastrous it would be if you have 15 tons of grapes sitting on the crush pad, melting in the sun, and try to turn on the press and

nothing happens? Some of the equipment is only used for a short period during the year and the rest of the time sits idle. A good winemaker is a good mechanic. And a good electrician... And a good chemist... And a good carpenter... And a good botanist... A good winemaker has to be a jack-of-all-trades. I guess I’ll have to pick up the skills as I go.

Interestingly enough, the whole business tends to follow a BYOB rule: Bring Your Own Bins. That means that Page Springs Cellars has to have dozens of these large plastic cubes on hand for when it’s time to get the grapes. Because you never know when the first day of harvest will be, it’s important to be prepared. What does that mean? It means a veritable cityscape replete with skyscrapers made of bins that must be thoroughly cleaned. This city isn’t as beautiful as San Francisco's or New York’s skyline, so for the nine months out of the year that they’re not in use we keep them out of sight. As a cellar rat, I can tell you with certainty that wherever they are kept, it was certainly somewhere very muddy. And damp, too! What does that mean? Days and days of power washing all of them.

There’s a clear distinction between my job helping to make wine at the winery and making my very own concoction. You can imagine my excitement when Eric Glomski told my fellow Cellar Rat Chris

Babin and I that there was some Zinfandel still hanging at Golden Rule Vineyards that he was not going to use. Wow, what a perfect opportunity for the experimentation of two fledgling winemakers! Two cellar dwellers out of the cellar during harvest is a hard feat to pull off. We processed fruit all night and then hopped into the old Page Springs Cellars green truck that morning, driving the five-ish hours to

Willcox to pick up our Zinfandel bounty. By the time we arrived at Golden Rule, the picking crew was just finishing up. We loaded the truck, bought some dry ice, Doritos and energy drinks and headed right back north to the cellar. When we finally arrived back at the winery, a truck had just delivered some fruit from California … no rest for the wicked; it was time to process.

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

EDITOR'S NOTE - You can stop by Pillsbury Wine Company and Arizona Stronghold Tasting Rooms in Old Town Cottonwood to pick up a bottle of Cellar Dweller 2009 Tarantula Hawk Zinfandel. The wine takes its name from a swarm of tarantula hawk wasps hovering over the bins of zinfandel at the time of harvest.


Fat, Sugar & Salt

By Sam Pillsbury, Pillsbury Wine Company

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

We always wince when we get asked this while we’re pouring. The simplest answer is “No,” but I always find it

hard to stop there…

“No, we don’t. But did you know you are leading a deprived sensual existence?”

This usually gets them; women in particular. People DO lead a deprived sensual existence. They’ve been doing it forever and don’t even know it. But then again, half the Arizona restaurateurs I speak to don’t know there are Arizona wines either.

It’s simple. Three of the most powerful and most abused food flavor enhancers we have are fat, sugar and salt. Look through your supermarket shelves and you will find heaps of them in all the packaged foods. If you start with good ingredients you only need to use these sparingly, if at all. For fruits, and especially vegetables, fresh and organic works best; second best to growing your own. Most people I talk to haven’t tasted a carrot just pulled from the ground and I can tell you there is no comparison. More people have tasted freshly picked tomatoes and the difference is unmistakable.

You can get this stuff at farmers’ markets. It’s a little more expensive than at the supermarket but totally worth it.

Same with wine. A high-profile chef in Phoenix was heard to say that Arizona wines were too expensive. I asked him if he bought his produce at the local supermarket. Of course not. Gallo makes 8 million cases of wine a year. I might get to 3000 this year. So it is more expensive. But you do get something special; it was made by a human being who cares and who you can talk to. Just like at the farmers’ market.

What’s this have to do with fat, sugar, salt, and for that matter, with wine?

Well, want to make a cheap wine that sells? Easy. Over-crop your vines to produce heaps of grapes, over-ripen the fruit (makes the wines nice and jammy, and over-ripe means high sugar levels, means high alcohol wines), add some sugar if you accidentally ferment to dryness, throw some oak chips in the tanks, and slap on a label with a big animal and voila! Oak-flavored, sugary, fruity wine. It’ll sell like hotcakes.

Trouble is, it’ll be lousy with food and you’d save money by adding some grain alcohol to grape juice.

Like that freshly-picked carrot, try starting with great fruit…some of the right vines planted in the right spot…trellis and prune so as to not over-produce, to expose the fruit to the right amount of sunlight

and breeze. Nurture with organic sprays and fertilizer. Weed by hand and machine to avoid toxic sprays. Drop some fruit to get more concentrated aromas and flavor; do some leaf-pulling to regulate the exposure to sunlight and air. Then harvest at different brix levels so you can blend with more precision later.

This is just more expensive. Simple.

Now, ferment to dryness. ‘Dry’ means complete fermentation of natural sugars to alcohol. Why dry? Lets go back to ‘deprived sensual existence.’

French Fries. If done right, what a treat. They are pretty much fat and carbs. Add some salt (sea salt for a real treat) and you have one of life’s decadent joys. Now, let’s add some ketchup. Contrary to popular

belief, it’s more sugar than spice. Now dip a fry. Can you taste the fry anymore? Nope. You can only taste ketchup. So why bother with the fry? It has become a sugar delivery system.Why do we have dessert at the end of the meal? Because sugar tends to cancel out your ability to taste. Got a crappy wine? Add sugar. You will never know. You aren’t tasting wine. You’re tasting a fruity grape/alcohol delivery system.By the way, I’m not knocking quality dessert wines, or wines with some sweetness with certain dishes, particularly highly spicy foods. That’s the subject of another article.

So now hopefully you have access to a fragrant, complex dry wine. If the fruit is good, you have complex aromas, front and middle palate treats, which are varied and which evolve in the mouth. And the real bonus, a lingering, layered finish. And that

other delight is what happens when you breathe out after you swallow.

Try pairing it with foods like the French do. Just put a slab of greasy BBQ pork slathered with garlic and spices in your mouth, swallow it, and now you have a mouth coated in fat, sugar and salt. Now this can be a good thing. The next step can be really fun…so try sloshing it out with a really fruity, bone-dry acidic white, like a dry Gerwurtz or a New Zealand Sauv Blanc, or our 2009 WildChild White. There’s fruit that will match the flavors of the pork, and it’s dry and acidic to rinse away the fat: you are refreshing your palate with something fragrant and clean to set you up for the next mouthful. It makes the next morsel that much better. This is where the joy of food and wine is.

Or you could swig a sweet, over-oaked red wine and really clutter up your apparatus.

Some people prefer that. Some people prefer having sex with blow-up dolls too. Go figure.

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ARIZONAVINESANDWINES.COM

My Take on the American Palate

“It makes the next morsel that much better. This is where the joy of food and wine is."

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India & the potential of Emerging Wine Growing Regions

By Drew Damskey

itis vinifera, or wine grapes, are one of the great success stories amongst the earth’s flora. They have been planted throughout the world and

are celebrated for their ability to produce fruit in nearly every corner of the planet. It’s this adaptability and man’s passion for wine that keeps people exploring the world’s microclimates in search of a great wine growing region. India is no exception.

Like Arizona, the wine industry in India is still in its infantile stage, but the wine industry's growth has been impressive and shows no signs of slowing down. For example, in 1996 the average Indian consumed just 3 ml per year; today it has increased to 9 ml. While this is still small in comparison to France where the average person consumes 11.4 liters per year, India has embraced wine and the burgeoning Indian middle class has made wine part of the new cultural norm. Eighty percent of the Indian wine market is comprised of domestic wine brands, the three main players being Sula, Grover and Chateau Indage.

Initially Grover and Chateau Indage, wineries with limited production and distribution, were the only suppliers of Indian wines. Without technical know-how, funding or a successful marketing plan, these fledgling wineries stalled. Then in the mid-90’s Rajeev Samant, a Stanford graduate who was working in Silicon Valley, decided to move back to his home country of India to pursue his dream of working with his hands, preserving his family grange. He knew little about farming or what would grow well on his family's land in Nashik, a farming village 180km north of Bombay. Experimenting with farming, Rajeev grew peanuts, roses, teak wood and mangos in hope that one would be a success. He had mixed results until he had his “ah ha” moment: Nashik was the table grape capital of India, so why not wine grapes?

Being a Silicon Valley MBA, Rajeev knew what it took to successfully launch a startup. He enlisted the talents of two of California’s top wine consultants, worked with University of Davis winemaking and viticulture authorities, established funding and crafted a marketing plan. Raj passionately pursued his idea, planting India’s first Sauvignon

Blanc vineyard in 1996. Many people told him that starting a premium winery in India was impossible, but he refused to listen to

the critics. Raj partnered with a California winemaker to oversee production and set about building his winery. Sula’s first vintage was a huge success from a technical winemaking standpoint, but at this point Indians drank almost no wine. Consequently, Rajeev needed to find a market for his wine. Being a born marketer and salesman, he hosted wine parties at clubs and went door-to-door to restaurants and hotels in India selling his product and vision. Today, Sula is India’s largest premium winery, capturing about 65% of the domestic market share. Sula’s production goal for 2011 is 425,000 cases, but this success did not come overnight. Like many emerging wine growing regions, Sula Winery faced unique challenges and difficulties. The first challenge was to overcome preconceived notions about wine grown outside of their geographical “comfort zones.” For some people this comfort zone is France, whereas others would willingly try wines from around the world. Regardless, it’s an uphill battle to be taken seriously by critics and consumers who historically

respect wines that come from the world’s iconic growing regions. Rajeev reasons that, “There’s only one way to be taken seriously and that is to make great wine. We decided to concentrate on classic, well known varieties and tried to make varietal correct wines and wines of high quality.” Like Sula, there are wineries in Arizona that are producing wines that are beautifully crafted - some leaving critics flabbergasted when they find out that the wine they regarded so highly came from an nontraditional growing region. This has created a consumer base of proud locals who are eager to drink fine wines from their provincial soils and home-grown wine producers.

One exciting aspect of these new growing appellations is the fact that they can offer good wines at a competitive price to eager local drinkers. Many local wine lovers are usually excited and supportive of the growing

V


local industry. Consumers are proud to drink quality wines from their own backyard. “In the beginning people were saying that people are too snobby and why would people drink your wines when they could drink Australian or French wine. But what we found is that there are many Indians who are truly proud to drink good Indians wines. People are still drinking wines from France, but there is a very strong loyalty factor that we have been able to tap into,” Rajeev said. These new growing regions have a terroir that is their own, so as a result the wines are unique.

Oenophiles will find the most delightful contribution from emerging wine areas is the flavor signature the new region provides. As most wine lovers know, every wine growing region has its own personality and unique characteristics. These are shaped by the regions terroir, which is a French

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

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

Learn more at www.palmeriwines.com or www.terriorsartisanwines.com

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

ARIZONAVINESANDWINES.COM 21ARIZONA VINES & WINES - FALL 2011

4:30 - 5:30pm Special VIP Reception with Plein Air Artists (tickets: $25 per person)

5:30 - 6:30pm Wine Tasting Reception6:30pm Dinner (under the new outdoor pavilion

at YC’s Verde Valley Campus)

Tickets: $100 per personTable Sponsorships available

Please call now for reservations: (928) 634-6572 or e-mail [email protected]

Proceeds to benefit scholarships and programs serving Verde Valley students.

Thursday, October 6, 2011

Greater Verde Valley Chapter’s Second Annual Fundraiser

Yavapai College Verde Valley Campus601 Black Hills Dr, Clarkdalewww.yc.eduYC300-11

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

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Juniper Well Ranch Vineyards Juniper Well Ranch and Vineyards is located at the base of Granite Mountain in Skull Valley just minutes from Prescott. Their delicious handmade wines will

delight you as you enjoy a glass on their Fiesta Patio or a bottle in a charming and private log cabin in front of a cozy fire. Their high altitude vineyards

boast Tempranillo, Petite Sirah, Cabernet Sauvignon & Sauvignon Blanc. www.juniperwellranch.com

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

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

Javelina Leap Vineyard & Winery

Javelina Leap Vineyard & Winery is located just ten miles outside the scenic town of Sedona, adjacent to the green belt of lower Oak Creek, across from an Audubon bird sanctuary and state

fish hatchery. The property was part of the historic ranches in a valley known as Page Springs for its abundance of natural springs. The estate vineyards are on the slopes of an ancient volcano. These soils lend intense characters of minerals, earth and fruit to the wines produced here. The owners and winemakers Rod and Cynthia Snapp welcome you to their newly remodeled tasting room that is fashioned after a turn of the century western saloon. Many accolades and media attention have been given to the wines they produce here. They ask that you share these handcrafted wines with your friends and loved ones. The tasting room is open daily from 11am till 5pm. For more information visit their web site at www.javelinaleapwinery.com.

Oak Creek Vineyards

Deb Wahl, owner of Oak Creek Vineyards & Winery, has heard many times that “good wine grows on gentle slopes with a river nearby” which is why her vineyard is located near beautiful Sedona, across from Oak Creek. In the higher elevations of the property, they grow Syrah & Merlot and in the lower portion, they produce Zinfandel and Chardonnay. There is great sun exposure and currently they have approximately 4000 plants on just over ten acres. They produce full-bodied flavorful reds and lean whites in small batches, giving individual attention to each barrel. Visit www.oakcreekvineyards.net to learn more!

Caduceus CellarsMaynard James Keenan created this label for his northern Arizona vineyards, Merkin Vineyards. One day while sipping some fine wine on his patio in the hills of Jerome, Arizona, he realized that the climate in the area was similar to the climates where some of his favorite wines were produced. Why not grow a vineyard here? When asked about the type of wine he intended to grow, he

answered, “My art and music has been described as ‘thick, dense, rich, complex, engaging, emotional and spiritual,’ by those who are fans. And an ‘acquired taste’ for those kind others who are not.” He felt that Arizona aligned with this description and that they were a match made in heaven. “Surely these qualities will be reflected in the wine that Arizona will present to us”. (Oh, did we

forget to mention he is the lead singer for Tool)? His wines can be purchased at select retail outlets as well as their tasting room in Jerome. Also available online at www.caduceus.org.

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

Granite Creek Vineyards

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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 www.granitecreekvineyards.com.

Sycamore CanyonWinery

Sycamore Canyon Winery is located on the banks of Oak Creek just south of Sedona. Their mission statement is to create the finest quality wines available anywhere in the world. The location of the vineyard was chosen because of the perfect microclimate for growing grapes: plenty of sunshine, clean water and

a cold breeze that comes down from the Mogollon Rim which cools the grapes off every evening. All of their custom wines can be sampled at the Art of Wine located in Sedona at the Hyatt Piñon Pointe Shopping Center. They are open seven days a week. www.artowine.com

San DominiqueAn Arizona original, San Dominique is nestled at 4600 feet, in the hills south of the Verde Valley. Atop a hill, just off the freeway, you can’t miss the

winery and tasting room. Also passionate about garlic, you’ll find garlic flavored “everything” here - even wine! San Dominique is home to Bill Staltari, cellarmaster and garlic purveyor. Winemaking has been a tradition in Bill Staltari’s family, stemming back to Calabria, Italy where his father, Joseph, learned the art from his father, who in turn was taught by his father and his father’s father . . . through five generations. Be sure to visit Bill next time you’re passing through. His website is www.garlicparadise.com.

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

Painted Lady VineyardIn Skull Valley, the Painted Lady Vineyard grows Gewurztraminer grapes organically, without the use of toxic chemicals. Their one-acre vineyard, originally planted in 2006, was harvested for the first time on August 31, 2009. This was supplemented with Gewurztraminer grapes from southern Arizona to create the first totally Arizona grown Gewurztraminer wine the Painted Lady Vineyard has offered. The farming life still has its surprises (some good, some not) but optimism runs high! In the

meantime Eric Glomski of Page Springs Cellars, their winemaker, continues to perfect the Painted Lady Vineyard Gewurztraminer, fermenting all the sugar out of the wine creating a beautiful dry Alsace-type wine. To learn more call at (928) 442-9831 and check out their website at www.paintedladyvineyard.com.

Freitas VineyardsFreitas Vineyard is hidden away on the outskirts of Cottonwood, AZ. It’s a small vineyard, the dream of Ray Freitas. She planted the 3 1/2 acre vineyard, located near the Verde River, in 2000 and has been tending her vines since. Her mission is to produce fruit forward wines, well balanced in flavor,

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

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


Pillsbury Wine CompanySam Pillsbury, noted filmmaker, started his dream project in 2006 with 100 acres of prime desert vineyard land in the Willcox Bench area of Kansas Settlement in Willcox. Sam’s dream was to celebrate

the local terroir . . . an Arizona Chateauneuf, a sustainable Rhøne vineyard producing premium quality hand-made 100% Arizona boutique wines, and ultimately an architecturally stunning wine village with 27 dwellings, a Winery, Spa and Restaurant serving food grown organically on the land.The bare land is now a showpiece 100% Sonoita soil vineyard, the first three wines won stellar reviews and are in some of the best restaurants and resorts in the state, and the next architectural stage is underway. Pillsbury Wine Company NORTH is open in Old Town Cottonwood, a place where you can taste Sam’s wines, view stunning art and visit with other Arizona wine lovers. Learn more at www.pillsburywineco.com.

Burning Tree Cellars Burning Tree Cellars is the brainchild of Corey Turnbull. Alongside friend and partner Mitch Levy, Corey's been working to make this dream a reality. Burning Tree specializes in small batch, meticulously maintained, boutique wines. All the wines have quirky names such as The Lotus, The Peasant and The Dragon. The 2009 Lotus is available now and the 2009

Dragon is slated to be released in early Summer 2011. The handcrafted wines are available exclusively at the Arizona Stronghold Vineyard Tasting Room located in Old Town Cottonwood, but will be available via mailing list sometime in the near future. Keep an eye on www.burningtreecellars.com.

Arizona Stronghold Vineyards

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

Dionysian CellarsDionysian Cellars was founded in 2007 by owner and winemaker, Darin J. Evans, with one goal in mind: to produce ultra-premium wines. All wines are created in a Dionysian fashion with respect to each wine's unique personality. We produce Barbera, Chardonnay, Tempranillo, Syrah, Pinot Noir and Malbec - and are adding new and exciting varietals every year. Darin and assistant winemaker, Scott Waltz, have been making estate wines for Freitas Vineyard since 2007 and

are in the process of planting vineyards in Northern Arizona. You can find our wines only at Wine Cellar in Old Town Cottonwood and in very select restaurants around the state. More at www.dionysiancellars.com. A True Cult Winery

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

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

Cellar Dwellers



Featuring Arizona’s finest wines and craft beers.

Coming soon to Uptown Sedona.

Located on the Second Floorof Sinagua Plaza.

320 N. Highway 89A Sedona, AZ 86336928.282.1700

www.tastingaz.com

www.facebook.com/tastingarizona

Where to stay in Northern Arizona - B&Bs, RV resorts, hotels and high end resorts. Check out videos of the area on www.Sedona.TV. Also check out Cottonwood Chamber of Commerce at www.cottonwoodchamberaz.org.

Cliff Castle Casino Hotel (800) 524-6343 cliffcastlecasino.net

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

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

Juniper Well Ranch (Prescott) (928) 442-3415 juniperwellranch.com

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

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

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

Adobe Grand Villas (866) 900-7616 adobegrandvillas.com

Adobe Hacienda B&B Inn (800) 454-7191 adobe-hacienda.com

Adobe Village Graham Inn (800) 228-1425 adobevillagegrahaminn.com

Alma de Sedona (800) 923-2282 almadesedona.com

Amara Resort & Spa (928) 282-4828 amararesort.com

The Annabel Inn (928) 649-3038 theannabelinn.com

Baby Quail Inn (866) 87-QUAIL babyquailinn.com

Briar Patch Inn (888) 809-3030 briarpatchinn.com

Canyon Villa Inn of Sedona (800) 453-1166 canyonvilla.com

Casa Sedona B&B Inn (800) 525-3756 casasedona.com

Cozy Cactus B&B (800) 788-2082 cozycactus.com

Desert Rose B&B (928) 646-0236 desertrosebandb.com

Enchantment Resort (928) 282-2900 enchantmentresort.com

Flying Eagle Country B&B (928) 634-0663 flyingeaglecountry.com

Garland’s Oak Creek Lodge (928) 282-3343 garlandslodge.com

Ghost City Inn (888) 634-4678 ghostcityinn.com

Hilton Sedona Resort & Spa (928) 284-4040 hiltonsedona.com

Hyatt Piñon Pointe Resort (928) 204-8820 hyattpinonpointe.hyatt.com

The Inn on Oak Creek (800) 499-7896 innonoakcreek.com

Junipine Resort (800) 742-7463 junipine.com

Las Posadas of Sedona (888) 284-5288 lasposadasofsedona.com

Lodge at Sedona (800) 619-4467 lodgeatsedona.com

Lo Lo Mai Springs (928) 634-4700 lolomai.com

Los Abrigados Resort & Spa (928) 282-1777 ilxresorts.com

Mii Amo Spa at Enchantment (928) 203-8500 miiamo.com

Red Agave Resort (877) 284-9237 redagaveresort.com

Sedona Rouge Hotel & Spa (928) 203-4111 sedonarouge.com

The Surgeon’s House (800) 639-1452 surgeonshouse.com

Whispering Pines B&B (928) 443-1429 whisperingpinesbb-az.com

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

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

• Tasting Arizona Beautiful views, AZ wines & brews, Uptown Sedona . . . (928) 282-1700 | tastingaz.com

• Verde Valley Olive Oil Traders Olive Oil Tasting! (928) 634-9900 | vvoliveoil.com

• Rendezvous In Old Town Taste Arizona wines & beers in Cottonwood (928) 634-3777 | RIOTCottonwood.com

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

• Bonne Lait Cheese & Chocolate Experience in Old Town Cottonwood (928) 634-5535

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

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• Harry's Hideaway (928) 639-2222• L’Auberge de Sedona (928) 282-1661• Open Range Grill & Tavern (928) 282-0002• Taos Cantina (928) 282-2405

• Barking Frog Grille (928) 204-2000• Belgian Jenny’s (928) 639-3141• Cowboy Club (928) 282-4200• Cucina Rustica (928) 284-3010• Dahl & Diluca (928) 282-5219• Elote Cafe (928) 203-0105• Enchantment’s Yavapai Room (800) 826-4180• Fourno’s (928) 282-3331• Heartline Cafe (928) 282-0785• Nic’s Italian (928) 634-9626• Reds at Sedona Rouge (928) 203-4111• Relic’s (928) 282-1593• Stakes & Sticks (928) 204-7849• Troia’s (928) 282-0123

32 ARIZONA VINES & WINES - FALL 2011

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

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

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

winery was originally located on 80 acres near Willcox, Arizona. Just after the harvest of 2006, winemaker Todd Bostock purchased the winery with the help of his wife Kelly and his parents Frank and Paula. The winery was moved to Sonoita, close to the vineyard the family planted in Elgin in 2003 - Pronghorn Vineyards.

They have since opened a tasting room at the winery and look forward to seeing you there soon! Visit them at www.doscabezaswinery.com.

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

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 Albarino. Other Spanish and Rhone varietals are currently being explored. Along with their wines, the Wilhelm’s 6,000 sq. ft. winery is available for custom crush processing operations, barrel storage and small individual lot winemaking. Karyl, their resident winemaker, has completed studies at U.C. Davis in the Winemaking Certification program. She prefers time-honored winemaking styles with patient guidance to nature’s best. Please visit www.WilhelmFamilyVineyards.com for the most current information about tasting hours, wine selection, and winery facility availability. Make sure you add Wilhelm Family Vineyards to your wine tour list. Come meet the family, sample their wines, and perhaps even try your harvesting and winemaking skills at their facility. Kief-Joshua Vineyards

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

Dos Cabezas WineWorks

Canelo Hills Vineyard

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

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

Primitivo, Malvasia and Muscat Canelli. Located at 5,100 ft. elevration, their vineyards enjoy long warm summers and cool nights to provide the perfect combination for rich, full-bodied wines. They welcome you to their Tuscan-themed winery and tasting room. www.lightningridgecellars.com

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 www.elginwines.com.

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

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

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

wine reflects the influence of the Sonoita Appellaion's high desert. Offerings range from crisp, dry whites to full-bodied, spicy reds made form varieties like Syrah and Tempranillo.

Visitors to the winery receive personal attention in the "warehouse chic" atmosphere of their tasting room. Learn more about them on their website at www.canelohillswinery.com (be sure to check out their blog).

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



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 www .haciendasonoita .com

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

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

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

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

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

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

www.xanaduranchgetaway.com

Patagonia

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

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

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

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

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

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

www.theduquesnehouse.comThe Enchanted Garden . . . . . . . . . . . . . . . . . . . . . . . . (520) 604-0070

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

www.redmtncottage.comStudio Gallery & Lodging . . . . . . . . . . . . . . . . . . . . . . (520) 394-2978

Santa Cruz County

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

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

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

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!

www .squaretopranch .com

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

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

about an hour's drive from Patagonia

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

. keep in mind that none of the wineries serve meals (you’ll find some snacks at a few) - so plan ahead, bring some sandwiches and have a picnic!

• The Steakout Restaurant & Saloon . . . (520) 455-5205• Canela Bistro . . . . . . . . . . . . . . . . . . . . . (520) 455-5873• Gathering Grounds . . . . . . . . . . . . . . . . (520) 394-2097• Grasslands Natural Foods Bakery . . . . (520) 455-4770• Home Plate . . . . . . . . . . . . . . . . . . . . . . (520) 394-2344• Viaggio Italiano. . . . . . . . . . . . . . . . . . . (520) 455-5282• Ranch House Restaurant. . . . . . . . . . . . (520) 455-5371• Sonoita Crossroads Cafe . . . . . . . . . . . . (520) 455-0040• The Café . . . . . . . . . . . . . . . . . . . . . . . . (520) 455-5044• Velvet Elvis Pizza . . . . . . . . . . . . . . . . . (520) 394-2102• Wagon Wheel Restaurant & Saloon . . . (520) 394-2433


Keeling Schaefer Vineyards

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

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

CimarronIn the shadow of the Chiricahua Mountains at 4300 ft., lies the fertile Kansas Settlement farmland. Oregon pinot pioneer Dick Erath chose this unique site to plant his Cimarron Vineyard. Planting traditional grapes alongside unique varietals, Erath plans to create wines to please the most discerning palate while retaining Arizona’s unique terroir. His first vintage was released through select Fox Restaurant locations and future releases will be available through the tasting room at Dos Cabezas WineWorks in Sonoita.

Fort Bowie VineyardsFort Bowie Vineyards & Orchard Products features the freshest and finest products. Currently the Orchards produce Pecans, Walnuts, Peaches and Cherries. A variety of nut products including specialty roasted Cinnamon Sugared Pecans, Salted and Roasted Pecans, Chocolate Pecan Clusters and Pecan Oil can be purchased at their store year round. The Vineyards produce a unique diversity of wines ranging from their famous Arizona Sweet Water, a sweet white dessert wine, to their Pecan Delight, a distinctive sparkling wine with the essence of pecans. Fort Bowie Vineyards recently introduced a new line of Chocolate Wine Sauces and Wine Truffles. Wine tasting is offered daily. Find out more at their website at www.fortbowievineyards.net.

L o c a t e d northwest of Willcox in a valley c r e a t e d by the

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

Sierra Bonita

Coronado Vineyards

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

Lawrence Dunham Vineyards

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

rocky, sandy loam soil, contend with the elements to fully express Arizona's rugged high desert. Rob's winemaking endeavors have taken him to Australia and France, and his wines represent a synergy between New and Old World winemaking. Wines produced by this new venture include Malvasia

Bianca, a Rosé based on Nebbiolo, and reds from Sangiovese, Syrah, Graciano and Petit Verdot. Tastings are offered at their Willcox winery location by appointment. www.sand-reckoner.com.

Carlson CreekCarlson Creek Vineyard is dedicated to the production of fine wine from Arizona. We are family owned and operated. Although we are a young company, we are filled with a passion for the grape vine. Our vineyard’s elevation provides a perfect climate for growing wine grapes. All of us at Carlson Creek Vineyard hope you will come and visit us in our new Willcox tasting room. Learn more by checking out our website at www.carlsoncreek.com.

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


Where to eat . . .

What else is there to do . . .

• A Taste of Coronado . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (520) 384-2993 At Coronado Vineyards - overlooking the vines Mon, Thurs, Fri & Sat Dinner beginning at 5PM

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

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

• Apple Annie’s (seasonal) | www.appleannies.com• Visit Chiricahua National Monument | www.nps.gov/chir/• Kartchner Caverns State Park | (520) 586-2283• Amerind Foundation Museum | www.amerind.org• Hike Cochise Stronghold | www.cochisestronghold.com

• Tour the Rex Allen Museum | www.rexallenmuseum.org

Where to stay . . . Willcox has some great B&Bs. If you enjoy meeting

some great people and staying in a beautiful environment - you’ll love it!

• Sunglow Guest Ranch (520) 824-3334 www .sunglowranch .com

• Cochise Stronghold B&B www.cochisestrongholdbb.com

• Dos Cabezas Spirit & Nature Retreat B&B www.doscabezasretreat.com

• Down By The River Bed & Breakfast www.downbytheriverbandb.com (St. David)

• Dreamcatcher Bed & Breakfast www.dreamcatcherbandb.com

• Grapevine Canyon Ranch www.gcranch.com

• Muleshoe Ranch @ Nature Conservancy (520) 212-4295

• Strawbale Manor Bed & Breakfast www.bbonline.com/az/strawbale

• Triangle T Guest Ranch www.triangletguestranch.com

Arizona Stronghold Vineyards

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ARIZONA VINES & WINES - FALL 2011 47ARIZONAVINESANDWINES.COM

VAGABONDING LULU

by Stacey Wittig, Travel Writer

Colorado Wine Country Tour: Fruit, Water & Wine

olorado Grand Valley’s reputation for outstanding fruit goes back to the turn of the century. World-class Palisade Peaches have been stocked in the galley of Air Force One -- the presidential air limo -- since

at least the Nixon Administration. Last fall, the juicy fruit enticed Michelle Obama to bring the girls to the Grand Valley to pick tree-ripened peaches. In an area so prime for fruit growing, it is not surprising that winemakers would eventually discover this little spot of heaven, and now so can you.

The lush Grand Valley AVA lies at the confluence of the Colorado and Gunnison Rivers, at the foot of the cold Rocky Mountains western slope. The viticultural area includes a trilogy of visitor-friendly towns to explore: Fruita, Grand Junction and Palisade.

“In this valley, vinifera – grapes from the original European vines – grow very well. We don’t have to rely on hybrids and clones,” says Bob Witham, owner of Two Rivers Winery & Chateau in Grand Junction. “Our wines are in the French style which is appropriate for this area. The high desert sun sugars up the grapes and cold nights allow them to rest. We say, ‘sugar up and rest, sugar up and rest’ – it gives intense fruit qualities to the wine, but with less acids and nice tannins.”

Witham, a past president of the Colorado Wine Board, shares how over a decade ago he serendipitously got into the wine business. “One evening after sitting around sampling Colorado wine, I asked my family, ‘Why is it that they can carry around Colorado peaches on the presidential airplane and Colorado wine is not so good?’ We continued the conversation the next day. The result of that conversation is this winery,” says Witham, standing inside a multi-building complex designed in the style of a French country manor surrounded by acres of vineyards. After touring Two Rivers' barrel room, bed and breakfast and outdoor terraces with views of the Colorado National Monument, I enjoy “always complimentary” tastings of their award-winning wines. (www.tworiverswinery.com)

“Estate grown fruit is my claim to fame,” says Theresa High of High Country Orchards & Vineyards in Palisade. On this fabulous agri-tour, I experience how 40,000 boxes of peaches are sustainably grown, picked and shipped to Whole Foods and other outlets each year. High is a Whole Foods' “Featured Farmer” and her passion for premium products shines through in the carefully manicured grounds, high-tech packaging facility and new solar array that powers the farm and tasting room. It was here that Michelle Obama and her entourage came to pick peaches. I’m taking home some of the same peaches and fruit preserves -- like Peach Jalapeno Preserves -- that Mrs. O did.

C I’m impressed with High’s Bordeaux-style Colterris Cabernet Sauvignon. Scott High, Theresa’s husband, explains that one component to the success of the wine is the Grand Valley’s clay loam soil. “This was once a sea bed. There is also a sub-base of carbon volcanic soil. The key is choosing where to grow,” says Scott High pointing out the surrounding mesas which keep the warm air inside the valley and make this such an agricultural haven. (www.highcountryorchards.com)

While in Palisade, rent cruiser bikes with baskets to fill with box lunches from Mumzels’ Crumpets, Cups & Cones. It’s a leisurely ride from vineyard to orchard to fruit stand. Eat lunch at one of Palisades green areas where you can find more parks than in any other Colorado town. (www.rapidcreekcycles.com)

Don’t want to self-power via bicycle? Have a stretch H2 Hummer pick you up at your hotel or B & B. The $175/hour ride includes water, soft drinks and glassware for wines you might buy to enjoy en route to the next winery. Other limo options include stretch F350 Ford pick-up limo, Excursion

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

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Vagabonding LuLu . . . cont’d

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

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

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

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

to commemorate the T-Rex dinosaur bones discovered in the Grand Valley. (www.carlsonvineyards.com)

Don’t miss Meadery of the Rockies where honey wine meets the cherries, peaches, apples and apricots of the area. Owner Glenn Foster grew up in the wine business when his father founded Ravenswood Winery in Sonoma. “We were glass droppers as children,” laughs Foster referring to the old, labor-intensive bottling methods. Today his state-of-the-art Italian equipment bottles, labels and seals the wine in seconds. Visitors come from as far away as Japan and even Emilio Estevez stopped by for a tasting last month. Foster also owns two other Palisade wineries: St. Kathryn Cellars and Talon Winery. (www.meaderyoftherockies.com)

After a behind the scenes tour of the meadery, cool off on a Palisade Wine Country Float Trip. Rafting guides will pick you up and, after 2-3 hours on the river, drop you off. I enjoyed learning about the Bookcliff Mountains and Mount Garfield from the water. (www.palisaderivertrips.com)

The following day, head to Fruita to view some of those dinosaur bones at the Dinosaur Journey Museum. Or golf in Grand Junction at Redlands Mesa which is consistently ranked as one of America’s greatest public golf courses by Golf Digest, Golf Magazine, Sports Illustrated and Golfweek. My stay at the Courtyard by Marriott, centrally located in Grand Junction, was complemented by a spacious room and outdoor spa area located next to a full canal of cool water. (www.marriott.com/hotels/hotel-deals/gjtcy-courtyard-grand-junction)

Less than a day's drive from Phoenix, the Grand Valley offers an abundance of fun, fruit, water and wine experiences. I’m going back!

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

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"While in Palisade, rent cruiser bikes with baskets to fill with box lunches from Mumzels’ Crumpets, Cups & Cones. It’s a leisurely ride from vineyard to orchard to fruit stand."

FUN FACT: One of Arizona's newest wineries - Sand-Reckoner, in Willcox, AZ is owned and operated by Rob and Sarah Hammelman. Rob was the head winemaker at Two Rivers Winery in Grand Junction from 2004 to 2008. Rob brings his experience and knowledge of high elevation viticulture with him to Arizona where he has noted similar growing practices.


EVENTS CALENDAR

SEPTEMBER EVENTS

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

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

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

FESTIVAL AT THE FARM 2010 Photos by Holly Baumann Photography

ONGOING EVENTS

OCTOBER EVENTS

OCTOBER EVENTS - cont'd

NOVEMBER EVENTS

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

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

Granite Creek Vineyards - Every Saturday: “Fall Wine, Music & Picnic Series” - GraniteCreekVineyards.comArizona Stronghold - Every Friday night: "Live Music at the Tasting Room" - ArizonaStrongholdWines.com

Javelina Leap Vineyards - Every Friday & Saturday: 11am-3pm "From Berry to Bottle" - Educational Winery Tours - JavelinaLeapWinery.com Pillsbury Wine Co. - Every Saturday 8am-1pm: (starting 10/22) Old Town Scottsdale Farmers Market - PillsburyWine.com

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

SCOTTSDALEWINERIESPHOENIX - NORTH

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

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

armitagewine.com (480) 502-1641

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

Portland’sportlandsphoenix.com (602) 795-7480

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

D’Vine Wine Bistro - Mesa dvinebistro.com (480) 654-4171Il Vinaio - Mesa ilvinaio.com (480) 649-6476Sun Devil Liquors - Mesasdliquors.com (480) 834-5050

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

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

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

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

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

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

Su Vinosuvinowineryaz.com (480) 994-8466

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

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

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

Bar Biancopizzeriabianco.com (602) 528-3699

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

Cheuvront Restaurant & Wine Barcheuvrontrestaurant.com (602) 307-0022

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

POSTINO winecafe (602) 852-3939postinowinecafe.com

The Parlor Pizzeriatheparlor.us (602) 248-2480

Phoenix Winesphoenixwine.com (480) 948-9202

Vino 100vino100phoenix.com (480) 502-8466

Terroir Wine Pubterroirwinepub.com (480) 922-3470

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

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

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

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

Studio Vino - Tempe . . . see ad page 56 studiovino.com (480) 897-1800

Cafe Fortecafeforte.com (480) 994-1331

Districtdistrictrestaurant.com (602) 817-5400

Press Coffee, Food & Winepresscoffeefoodwine.com (480) 419-6221

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

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

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

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

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

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

Bacchus Wine Made Simplebacchusaz.com (480) 368-1743

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

Whole Foods Marketwholefoodsmarket.com (480) 515-3700

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

Wine Styles - Paradise Valleywinestyles.net/paradisevalley (480) 922-4771

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

The Cove Trattoriathecovescottsdale.com (480) 951-8273

Phoenix Urban Grocery & Wine Barfoodconnect.org/phxmarket/ (602) 493-5231

Oakville Grocery at CityScape oakvillegroceryarizona.com (602) 252-7600

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

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

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

WEST VALLEY

Ground Control - Goodyear groundxcontrol.com (623) 935-2604The Tasting Room - Peoria tastingroomaz.com (623) 455-4100WineStyles - Peoria winestyles.net/parkwest (623) 872-7900

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

WINE IN THE CITY - Wine Bars & More

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

Alchemy - Fountain Hills alchemy360az.com (480) 333-1880

Duck & Decanterduckandecanter.com (602) 274-5429

POSTINO Central (602) 274-5144postinowinecafe.com

Quiessence


TUCSON

FLAGSTAFF

VERDE VALLEY

PRESCOTT

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

Veritas Int’l Wine Institute & Wine Cellarthebistrorh.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) 445-3855

Raven Cafe ravencafe.com (928) 717-0009

Jazzy’s Wine Barjazzyswine.com (928) 776-8886

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

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

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

WineStyleswinestyles.net/flagstaff (928) 226-8565

Grapes - Jeromegrapesjerome.com (928) 639-8477

Made In Arizonano website (928) 282-0707

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

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

Hacienda del Solhaciendadelsol.com (520) 529-3500

The Horn - Camp Verdethehornsaloon.com (800) 827-1160Wild West Wines - Sedonawildwestwineco.com (928) 282-5136

NORTH VALLEY

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

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

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

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

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

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

WINE IN THE CITY - Wine Bars & More

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

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

Arizona Vines & Wines Favorite Locations to buy & Enjoy AZ wines:Total Wine & More 7 Arizona LocationsTotalWine.com

Art of Wine SedonaArtoWine.com

AsylumJeromeAsylumRestaurant.com

Taos CantinaSedonaOrchardsInn.com

QuiessencePhoenix QuiessenceRestaurant.com

The HornCamp VerdeTheHornSaloon.com

Raven Cafe PrescottRavenCafe.com

Canela BistroSonoitaCanelaBistro.com

Tasting Arizona Uptown SedonaTastingAZ.com

Steak OutSonoitaAZSteakOut.com

L'Auberge de SedonaSedonaLAuberge.com

RendezvousOld Town CottonwoodRIOTCottonwood.com

StorytellersCamp VerdeCliffCastleCasino.net

Amaro Pizza & Vino Lounge


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

Spread 1 Tbsp. of goat cheese on bottom of plate, place¼ cup of diced, roasted beets on top of goat cheese dressing, set 2 halves of lettuce on top of beets. Top lettuce with equal parts of shaved vegetables. Drizzle with olive oil and sprinkle sea salt and cracked pepper over the top.

2 ea. Little Gem Lettuce heads 4 Tbsp. Goat Cheese Vinaigrette (recipe provided)4 ea. roasted beets, medium, peeled & diced12 slices shaved baby fennel12 slices shaved radish12 slices shaved baby carrots2 Tbsp. Queen Creek Meyer Lemon EVOO2 tsp. sea salt2 tsp. cracked black pepper

INGREDIENTS:Farmers Market Salad

Lon's Farmers Market SaladWith Goat Cheese Vinaigrette

CHEF’S TABLE

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

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

Goat Cheese Vinaigrette

By Executive Chef Jeremy Pacheco

PROCEDURE:

TO PLATE:

SERVES 4

INGREDIENTS:

PROCEDURE:

1 cup Crow's Diary Quark goat cheese OR½ c. chevre + ½ c. organic yogurt or goat yogurt½ cup buttermilk1 ea. Meyer lemon zest and juice½ Tbsp. chives, chopped½ Tbsp. parsley, chopped½ Tbsp. thyme, choppedSalt & pepper, to taste

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

ARIZONAVINESANDWINES.COMARIZONA VINES & WINES - FALL 201160

Pillsbury Wine CompanyViognier

www.pillsburywine.com

Chef'sRecommended Pairing:

5532 North Palo Cristi RoadParadise Valley, Arizona

(602) 955-7878www.HermosaInn.com/Lons

Check out their monthly wine dinners!

For Mike, it all started at Budweiser. While finishing up his degree in Microbiology, he worked the graveyard shift testing the specs on Bud Light. But he credits this monotonous quality control gig with getting him where he is today. “Living in Ft. Collins gave me the opportunity to be exposed to the much better world of beer (Odell and New Belgium) and it piqued my interest in brewing in general. I did a little brewing in college before I went to Chicago for grad school.”

Seven years later Mike moved to Tucson to work in a lab at the UofA. Myles and Mike obtained some old home brewing equipment and started brewing together on a regular basis. After the first batch, they were already discussing the idea of starting a real microbrewery. Myles brought the business know-how & Mike brought valuable real-world science and QC knowledge. They made regular trips to Brew Your Own Brew in Tucson where Blake - being a seasoned Homebrew Guy by this point - was able to answer many questions too complex for mere

doctors and microbiologists to figure out on their own. Blake agreed to join them in their creation of Borderlands Brewing Co.

It is difficult to make beer consistent time after time at a home-brew level. You can make a great beer, but it won’t necessarily be the SAME beer. Our three heroes have spent a great deal of time and effort perfecting their recipes and processes on a small scale. As I write this, they are assembling their large-scale brewing equipment and dealing with the issues involved in making the leap from Homebrew Guys to Microbrew Men. They are probably brewing and kegging their beer as you read this, and we will see their progress in our next issue (Part 2). Join us next time for more exciting adventures of Homebrew Guy and Microbrew Man!

See more at www.scenicbrews.com

still remember when I first met Homebrew Guy. He was standing proud, majestic and godlike in his superhero uniform (tee shirt, shorts and flip-flops). He showed me his fortress of

solitude (garage) and his gleaming array of super hero gadgets (mostly buckets and kettles). I asked him how he developed his powers and he explained that it was a gift (his wife bought him a homebrew kit) and a subsequent quest for knowledge. He handed me a dusty old codex penned by a legendary Homebrew Guy named Papazian. I told him I felt unworthy to be entrusted with stewardship of this sacred text. He replied, “Don’t worry about it, it’s an early edition. I’ve got a third edition on ‘The Shelf of Wisdom’.”

Eventually, I too became Homebrew Guy (but I never could get into the flip-flop thing). Although I am lauded far and wide for my brewing prowess, I knew my calling stopped at Homebrew Guy. However, there are some who take it to the next level and that’s what this story is all about. How does Homebrew Guy become Microbrew Man?

Recently I met some Homebrew Guys who have answered that higher calling & answered my questions. Every hero has an origin story. How did they get started? Our subjects are Blake Collins A.K.A. The Brewmaster, Myles Stone A.K.A. The Businessman, and Mike Mallozzi A.K.A. The Microbiologist. These three heroes have joined forces to start Borderlands Brewing Company in Tucson.

Blake started brewing after a friend who was a sommelier shared some of his homemade hard cider. As he explains, “I bought some brewing equipment and started making my own hard ciders, and it just blossomed from there. Growing up, I always wanted to be a chef and I worked at some really nice restaurants, so food, beer, wine ... all of it is something that really interests me.”

Myles - who’s taking a break from medical school to bring Borderlands to life - apparently has an innate business sense because he somehow parlayed a gift to his father into a brewery pitch. “We brewed in my parents’ backyard and bought a brew kit as a Father’s Day gift for my dad and it turned out really, really good. Actually, we used that beer to go out and get investments for the brewery. My father probably only got to drink one beer from the Father’s Day gift we gave him.”

POINT OF BREW

Article & Photo By Thomas Ale Johnson

Homebrew Guy Meets Microbrew Man: Part 1

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

"I


POINT OF BREWHomebrew Guy Meets Microbrew Man: Part 1

FEATURED BREWERY

If you’ve ever considered brewing your own beer, you may be excited to learn that Homebrew Guy is a title held by many. Most homebrewers are eager to share what they’ve learned. Why become Homebrew Guy? A powerful reason for myself and many others is creativity. We want things that don’t yet exist or don’t yet exist in quite the way we would like. As Blake Collins says, “There are so many beers out there that I can’t find commercially, that I want.”

What happens if you’re drinking a beer and you have an idea that would improve that beer? You can gain the knowledge and power to bring that idea to life. Personally, I love to experiment with wild yeasts and bacteria that most breweries would find dangerous or distasteful. I also like to add local ingredients and know EXACTLY what is in my beer. Since it’s currently illegal for certain information to be displayed on beer labels, it is difficult to learn what’s in the beer you’re drinking. Drinking what you brewed yourself eliminates the guesswork.

Do you have what it takes to become a hero? Visit your local hall of justice (homebrew club) or super hero outfitter (brewing supply store) and find out. You may even find a Homebrew Guy who’s looking for a new sidekick.

Your Own Home BreweryBarley Brothers

www.BarleyBrothers.com

NORTHERN AZ

PHOENIX METRO

TUCSON METRO/SOUTHERN AZ

Grand Canyon Brewing Companywww.GrandCanyonBrewingCo.com

Beaver Street Brewerywww.BeaverStreetBrewery.com

San Tan Brewing Co.www.SanTanBrewing.com

BJ’s Brewhousewww.BJsBrewHouse.com

Barrio Brewingwww.BarrioBrewing.com

Gordon Bierschwww.GordonBiersch.com

Nimbus Brewing Companywww.NimbusBeer.com

Sleepy Dog Brewingwww.SleepyDogBrewing.com

Sonoran Brewingwww.SonoranBrewing.com

Mogollon Brewing Companywww.MogBrew.com

Four Peaks Brewerywww.FourPeaks.com

Four Gentle Ben’swww.GentleBens.com

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

Old World Brewerywww.OldWorldBrewery.com

Old Bisbee Brewing Companywww.OldBisbeeBrewingCompany.com

Lumberyard Brewing Companywww.LumberYardBrewingCompany.com

Sun Up Brewingwww.SunUpBrewing.com

Dave’s Electric Brewpubwww.DavesElectricBrewPub.com

BJ’s Brewhousewww.BJsBrewhouse.com

Flagstaff Brewing Companywww.FlagBrew.com

Papago Brewingwww.PapagoBrewing.com

Thunder Canyon Brewerywww.ThunderCanyonBrewery.com

Mudshark Brewing Companywww.MudsharkBrewingCo.com

Oak Creek Brewing Companywww.OakCreekBrew.com

Oak Creek Brewery & Grillwww.OakCreekPub.com

Prescott Brewing Companywww.PrescottBrewingCompany.com

Rock Bottom Brewerywww.RockBottom.com

CRAFT BREWERIES

By Thomas Ale Johnson

www.BorderlandsBrewing.com


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

The way to utilize the QR code is to use your smart phone's camera to snap a picture of the tag and then use your access to the internet to see where it takes you! Many Android, Nokia and Blackberry handsets come with QR code readers installed. If you don't have one, find one in your smart phone marketplace.

Yes, most of them simply take you to a business's website; however, some folks are getting more creative and taking you somewhere much more interesting and useful! When clicking on a QR code you can get all kinds of information about the product, company and more. Here are some creative ways wineries are using QR codes:

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

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

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

• Pairing recommendations.

• Retrieve special offers or coupons.

• Follow the winery on Facebook or Twitter.

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

• Learn where you can buy the wine and price shop.

• View videos and photo tours.

As the wine industry embraces these little tags, I'm sure that we'll be finding more and more uses and reasons to pull that phone out and click away!

We're very excited to hear about a local company who is using these QR codes in a very useful and entertaining way. If you'd like to get a feel for a winery before you head their direction, you have to check out www.DrinkWine360.com. Combining amazing photography with a really cool tour program, you can do a virtual tour before hitting wine country or even while you're there! Have an iPhone or iPad? Get additional capabilities by downloading the free DrinkWine360 app!

Want to see what I'm talking about . . . well, pull out your phone and click on the codes along the sides of this page. Get a 360 degree view of participating wineries.

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

QR Codes: DemystifiedBy Rhonni Moffitt

(602) 300-7108

DrinkWine360.com

Get a Virtual Tour For Your Business Today!

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Wine About TownBy Tim Hilcove, www.WeeklyWineJournal.com

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

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

This wine was rated 95 points by Robert Parker with only 3,000 cases produced. The wine retails for $75, so Tanzy’s price was actually within reason. The wine was a little warm when the waitress brought it to me and she immediately offered to refrigerate it in a decanter. These are the kinds of touches I expect when I am paying top dollar and pulling out all the stops. It’s very nice when you don’t have to ask, it is just

taken care of. She returned a few minutes later with a perfectly chilled decanter and Riedel stemware, another nice touch. I had the NY Strip for dinner which was decent for $35.I was running out of time before the movie started and was pleasantly informed that I did not have to hurry; I could bring my bottle of wine into the theater! Once inside the theater I began to understand the value of a $25 movie ticket. I sat in the luxury seats, which have huge plush fully-reclinable chairs

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

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

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

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

prime location perched on Lookout Mountain, a wonderful menu and wine list, and a 21-consecutive year AAA-Four Diamond award winner. Put all these together and you have the magical spot known as Different

Pointe of View at the Pointe Hilton Tapatio Cliffs Resort. Winding your way up Pointe of View Drive, you find yourself at the base of a restaurant that looks built into the hillside. Up a few more steps through heavy wooden doors, follow the curving staircase to your destination, a striking room walled by 14-foot glass windows framing beautiful vistas. The tiered room guarantees a gorgeous view from every table and the relaxed resort atmosphere promises perfect comfort for either a celebratory meal or a more casual night out. Seating on the large terrace takes advantage of al fresco dining with multiple spots to enjoy dinner, meet friends over sunset cocktails, or lounge around the fire on cooler evenings. Prices are surprisingly reasonable for such a stunner; why find yourself at a chain steak house when you can soak up some Phoenix history and dine with a view of its twinkling city lights.

Executive Chef Anthony DeMuro has created a modern menu with an emphasis on farm fresh quality and regionally grown ingredients. The menu changes seasonally, although some items, such as the superb lobster bisque, are signature dishes year-round. I’m also impressed with the talented staff here, many of whom have worked together for many years, some even decades. Helmed by managers Bill and Joe, such loyalty and pride is reflected in the welcoming atmosphere and excellent service.

My initial visit was part of Arizona’s biannual Restaurant Week (a great value of three courses for $40). While some participating restaurants create less costly dishes for RW, Different Pointe of View showcased items

from their nightly menu. We watched the colors around us change as the sun set, sipping on glasses of Chablis and nibbling on the complimentary bread basket

with its trio of accompaniments - garlic-parmesan sauce, basil pesto, and piquillo pepper butter. Ravioli arrived as two pillows of pasta wrapped around braised duck balanced on mounds of sauteed arugula and showered in fluffy parmesan. Separated by an artful design of

slow-roasted tomatoes and tomato cream garnished with a tuft of shaved truffles, all the components together made an elegant starter. Chef DeMuro’s luxurious lobster bisque was rich with the rounded layers of a port-sweet vermouth-sherry reduction, garnished with pumpkin crème fraiche and vanilla oil and deserving of its many accolades. Exquisitely prepared pan-seared halibut was moist and velvety with a delicate crust, dressed with lemon fennel reduction and crowned with a thatch of fried leeks. Paired with mashed Peruvian purple potatoes and a terrific ragout

of beech mushrooms, shrimp, and Peppadew peppers with asparagus, this was another example of the chef ’s finesse with balancing flavors. Grilled Cedar River beef tenderloin was cooked just as perfectly, its flavor marrying with a cap of Cabrales blue cheese butter and seductive cabernet-fig reduction. A medley of fingerling potatoes and earthy cremini mushrooms with crispy pancetta was the perfect side dish. Two indulgent choices from the dessert menu – light and citrusy almond and honey semifreddo and Midnight Espresso Cup (white chocolate-mascarpone filled chocolate cake with coffee ice cream) – were irresistible finales. With such an excellent representation of what Different Pointe of View had to offer, I couldn’t wait to return to explore the rest of the menu.

A

Pan Seared Wild Day Boat Halibut

Midnight Espresso Cup


In keeping with Chef DeMuro’s philosophy of high-quality ingredients and sourcing locally, the menu changes with seasonality and availability. On one visit I’m in love with the bright flavors of paper-thin slices of heirloom tomato “carpaccio” strewn with the salty tang of ricotta salata, embellished with a tossed mix of greens, olives, artichokes and roasted tomatoes graced

with a roasted pepper-sherry dressing. Another favorite salad presents as labor-intensive individual leaves of Brussels sprouts with crispy pancetta, caramelized shallots, dried cranberries and creamy lemon Stilton cheese. Heartier appetizers bring fat scallops adrift in a sea of caramelized butternut squash reduction, served with a timbale of roasted corn and nutty-chewy red quinoa. A dish of slow-roasted pork belly with corn-studded polenta and chanterelle mushrooms enhanced with the mellow sweetness of Marsala, maple, and apple is a standout. Among main courses, a decadent seafood duet features

buttery poached Maine lobster presented on a crisp herb risotto cake and pancetta-wrapped prawns with grilled baby fennel. Juicy Palo Verde pork tenderloin nods to the Southwest with a smoky ancho chile rub accompanied by a honey corn cake and pepita pesto with a savory sauce flavored with dried cherries and herbs. Fork-tender braised veal shank with plenty of rich marrow in the bone is accentuated with a deep rosemary and port braising reduction. The root vegetable and parmesan risotto and the addition of the less-common herb chervil to the classic gremolata combination of parsley, lemon zest, and garlic elevates this classic dish with the chef ’s personal touch.

If choosing just one dessert is difficult, Different of Pointe Views makes it easy with some of their enticing dessert duos – perhaps the Easy as Pie with an individual strawberry pie and a chocolatey marshmallow butter cream-filled whoopee pie, or the Cuba Libre with silken chocolate and vanilla panna cotta with fudge cake and rum and coke ice cream. I’ve also been eyeing the wine and chocolate sampler with wine flights paired by the sommelier.

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.

Different Pointe of ViewPointe Hilton

Tapatio Cliffs Resort

Eric Spragett is Different Pointe of View’s Cellar Master and Sommelier and has hand-selected their Wine Spectator award-winning 500+ bottle collection. World-class wines and interesting varietals are stored in a mountainside wine cave. In fact, strolling about the property you could pass the entrance and never know it. It’s a pure pleasure to talk to Eric and have him suggest wine pairings for dinner. On our last visit, Arizona Stronghold’s Dayden rose was lovely with the brussels leaf salad, as was a grenache with that luscious pork belly. Eric has also introduced me to a new favorite white wine. Full-bodied with nice acidity, Falesco Ferentano is made with roscetto, a rare Italian grape grown in only one place by a single producer. You can also take advantage of Eric’s depth of knowledge in choosing the Chef ’s Tasting Menu with wine pairings, or attending the Insider’s View Winemaker Dinner. This monthly

series introduces a special winemaker and offers an intimate meal prepared tableside by the chef, all enjoyed against the backdrop of that memorable view.

One caveat – befitting it’s spectacular setting, be sure to call ahead before visiting as it may be booked for private parties and celebrations. Still going strong after 25 years, Different Pointe of View with its gorgeous mountaintop location, unforgettable sunsets, and delicious food and wine is a Phoenix destination.

11111 North 7th StreetPhoenix, AZ

602.866.6350

www.TapatioCliffsHilton.com

Poached Maine Lobster & Pancetta Wrapped Prawns

Pan Seared Diver Scallops

Brussels Leaf Salad

Heirloom Tomato "Carpaccio"


Arizona Land Baron - My StoryBy Josh Moffitt

The RiseDecember 25, 2005. The real estate boom is in full swing. I am taking a class at the Arizona School of Real Estate and Business – Land as an Investment. I learn the concept of the five-split – buy a big piece of land and break it into five smaller pieces and sell them for double the purchase price of the larger piece. Sold on that concept, I drive down to Benson, Arizona, a small town just east of Tucson where property values are rising in anticipation of a major housing development – Anthem by Del Webb.

Once I arrive in Benson, it appears I was the last one to hear about the Anthem project and the prices have already skyrocketed. A little dejected, I decide to drive further east on I-10 to see if I can find some land that I can afford. The next town is Willcox, AZ. I find a broker and tell him I am interested in buying some land. He chuckles and says “you and everybody else.” After reviewing his listings, a 120-acre parcel with power and an irrigation well looks promising at $2500 per acre. As we pull up to the property, I see what looks like a bunch of dead sticks across the street. I ask “What is that?” He says “Them’s grapes”… “You mean like a vineyard?”… “Yep”… “Are they dead?”… “Nope, they’re dormant for the winter.”

Right then, I envision the headline in my newspaper ad, “Across from a Vineyard.” I figure that’s more marketable than, “Across from some cows.” And so begins my story. I bought the 120-acre piece and split it into five parcels, four 20-acres and one 40-acre. I installed a water company with a half mile of pipeline to provide water to each parcel and brought in roads and power to each. I sold the four 20s for $5000 per acre within four months and kept the 40 acres for longer term. Had I sold the 40 at that time, I would have netted $250,000 profit after development expenses.

For the next year or so, there are plenty of investors eager to pick up large parcels of acreage for so little. "$5000 per acre with water and

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

The FallOctober 3, 2008. Bush comes on TV to announce that we need 700 billion dollars to save the world’s financial system from collapse. They officially take the punch bowl away – Boom turns to Bust. Suddenly, there are no investors and I own more than a thousand acres of land – with payments.

Now I need to find end users – someone who wants to buy my land to actually use it. How about someone who wants to plant a vineyard? How do I find those people? Well, if someone wanted to start a vineyard and winery, they would probably visit the other wineries in the state to learn where to plant their vineyard. So, we set out to get a list of Arizona

wineries. What we found were very out-of-date and inaccurate lists online. We decided to do the research to put together an accurate and up-to-date list for consumers. We’d give them out at each of the wineries so they could cross-promote each other. And we’d make sure there was plenty of information about my vineyard land for sale. We decided to include some articles about the Arizona wine industry and call it a “magazine.” Okay, an eight-page “magazine.” We printed 10,000 copies and went about delivering them to the wineries. We were met with a healthy (and understandable) dose of skepticism from the wineries, but most of them let us put it out.

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

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

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


We decided that the only way to keep up with the demand and afford to print it was to make it a real magazine and sell advertising. The first real issue was 32 pages. This time we got a great deal of support from the wineries who realized it was bringing them new business.

Skip forward to today, we currently print 20,000 copies per quarter, we’re up to 84 pages with distribution at not only the wineries, but also all the major resort concierges and B&B's in the state and newsstands at Barnes & Noble, Bashas', AJ’s, Fry’s and Albertsons grocery stores. We are at most tourism locations and wine bars, wine stores and restaurants throughout the state.

I’ve been able to stay in the real estate business by focusing on my niche as the Arizona Vineyard Broker. I’ve sold Charron Vineyards, Sweet Sunrise Vineyards (now Sand-Reckoner), Bonita Springs Vineyard (now owned by Arizona Stronghold) and most recently Crop Circle Vineyard (now Rolling View Vineyards). I’ve also sold vineyard land to up-and-coming wineries like Zarpara Vineyards, Asmundson Family Vineyards, Aridus Vineyards, Saguaro Canyon Vineyards and many more still in development.

The ComebackFinally, after the long winter of recession, like the dormant vines pushing buds in the spring, I am excited to say that investors are coming back. Now let me tell you why - my little niche of vineyard land. As the industry has grown by leaps and bounds over the last few years, there is a great demand for Arizona wine grapes and not a whole lot of supply. Just over one square mile in the whole state actually. There is a short supply of land with all of the ideal conditions to give it premium vineyard land potential and there is a steady and growing demand. And it is still well below $10,000 per acre. I see potential there.

Now, you remember that 120 acres? I sold four 20-acre parcels for $5000 per acre each in early 2006. Two of those parcels sold in late 2010 for $7500 and $7200 per acre. That is a 150% gain from 2006 to 2010. If you had purchased a house in Phoenix in 2006 for $100,000, it would be worth about $40,000 today. They didn’t over-build vineyard land.

Recently, a group of investors in California found an article I wrote in the Arizona Real Estate Investors Association newsletter three years ago and invited me to come speak to their investment group. I’ve been to California to speak several times and they’ve been over here several times viewing and buying land for investment and even building homes.

The last three years have been extremely challenging, yet extremely rewarding. My wife Rhonni has been with me through the tough times and has been a tremendous and invaluable support to me. The magazine would be nothing more than a brochure without her talent and hard work. Rhonni also took on the role of Executive Director for the AWGA for two long years in addition to producing the magazine. Publishing this magazine and volunteering at all of the AWGA wine events for the last four years, we have had the opportunity to make friends with just about everyone in the industry and we are proud to have been involved in promoting and helping to grow this wonderful Arizona Wine Industry.

I look forward to continuing to help people realize their dream of growing grapes and making wine. It's exciting to be part of an industry that has continued to flourish and grow into something so special. I can't wait to see what the future has to hold for the Arizona wine industry...

LIVING AMONGST THE VINES . . .

So, you’ve always wanted to have a vineyard . . . live in the quiet and serenity of the vines . . . watch the cycle from vine to wine every year . . . BUT, you don’t want the responsibility of owning a business you’re not familiar with . . . you realize that you’re not a farmer, maybe you even have a black thumb or maybe you just don’t have the funds to start your own vineyard at this time. Well, there’s a new trend that’s the answer to your prayers – The Vineyard Estate.

Although it’s not a new concept, it’s been steadily picking up steam and they’re sprouting up all over the nation. The premise is based on a similar concept as a golf course subdivision but instead of golf balls being constantly “shanked” into your backyard, your home is situated in a vineyard. With some vineyard estate projects you may own a stake in the vineyard that surrounds your home or you may just own the land your home sits upon. Most of these communities offer incentives such as receiving cases of wine produced from these grapes and you may even be able to participate in harvesting or crushing the grapes or bottling the wine. The biggest benefit is agreed upon – looking out your window and enjoying the peace of vineyard life.

There are a few existing vineyards in the state that have plans to capitalize on this concept, creating some kind of community on or near their vineyards. It’s a premise that’s certain to gather momentum as people learn more about Arizona wines and as people decide it’s time to leave the rat race.

So if you dream of the day where you can sit on your patio, drink a glass of wine and watch the sun set over the vines . . . know that your dream can become a reality, without having to leave Arizona!

See some Vineyard Estate listings on the next page . . .

Josh MoffittMoffitt Real Estate

(602) [email protected] www.ArizonaLandBaron.com


Arizona Wine: On FireBy Curt Dunham, Owner/Winemaker, Lawrence Dunham Vineyards, Pearce, AZ

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

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

We don’t know how the micro-climates that make our area so unique will be impacted, but we do know that significant wildlife habitats have been disturbed or destroyed. That means that animals and insects will be on the move to find new sources of food and new homes. Hopefully these new “residents” will not take a liking to the vineyards! We have already seen evidence of bears around the vineyard and we will need to be on the lookout for other potential destructive visitors.

There is also a concern about the flow of water coming off the mountains. The loss of vegetation and debris caused by the fires will influence the way water behaves. Past fires have clogged traditional drainage areas and creeks and actually changed watercourses. Hopefully these changes will not cause flooding issues for the vineyards in the coming months and years.

The lesson learned from these tragic fires is to be prepared. Providing defensible space is critical, whether it is a vineyard, winery building or your personal home. When the area is tinder dry and the wind blows, firefighting efforts are not going to be able to save the unprepared!

Now that the Horseshoe 2 and Monument fires that threatened southern Arizona’s wine county are extinguished, it is time to take stock of how the vineyards and wineries of southern Arizona were impacted and will be impacted in the future. One thing is for sure, Arizona’s wine industry has never faced a wildfire threat like this before.

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

Fortunately, the firefighters heroically stopped the fire less than two miles away from Lawrence Dunham Vineyards. Unfortunately, this was not the case on the other side of the mountain where Colibri Vineyards was damaged by the firestorm.

Our next concern was the heavy smoke from the fire which could have impacted the grapes that had already formed on the vines. A couple of years ago, Northern California had wildfires and many of the grapes were smoke tainted to the point of being unusable. Many of the wines that were made from these grapes were of poor quality and had to be

Photos of the Horseshoe 2 Fire by Mike Barnacastle.

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


The Art & Science of Picking GrapesBy Eric Glomski, Arizona Winemaker

lot of important decisions go into every bottle of wine you drink. The infinite combinations of these decisions lead to all the distinctive styles you see out there in the wine world. One

vintner may ferment with yeast from the south of France while another prefers a strain isolated from South Africa. One may like French Oak from the forest Allier while another swears by American Oak from Missouri. I could go on and on. To me (all other things being equal), I feel the most critical decision a winegrower makes each year is, first and foremost: when to pick.

At both Page Springs Cellars and Arizona Stronghold, we don’t believe wine quality is always found in a single pick. (We could go on for days defining what quality is, but let's say for the purpose of this brief conversation we define a quality wine as one that is complex and pleasing.) If you were to look at one of our labels, say our Rhone blend Nachise, you would see that it contains a significant amount of Grenache. What you don’t realize is that the singular mention of Grenache is quite misleading. Not only does that total percentage of Grenache include differing blocks or plantings of Grenache, it almost always contains multiple picks as well.

When I first really started digging into Chardonnay winemaking when I lived in California, I hung out with some scientists who had conducted some pretty interesting studies on the chemical composition of Chardonnay grapes at differing Brix (% sugar) levels. They picked Chardonnay at 21, 23, 24, 25 and 27 Brix (from less ripe to very ripe) and then conducted sophisticated analyses that allowed them to identify and quantify the chemical flavor and aromatic compounds present at each Brix level. Their results were fascinating. At low and high Brix extremes, the compounds present were less diverse than the middle picks. These findings seemed to parallel a lot of the age-old wine knowledge regarding wines being simpler when overripe and green and uninteresting when picked too early. At first glance you might think the story ended there. As it turns out, there were compounds present in the high and low picks that were not present in the middle picks at all. So, if you were to only pick once, the middle pick seemed to make sense, but…who said you could only pick once?

After pondering this information for a while, I started picking Chardonnay in a Brix bell curve. I would pick 20% of the crop less ripe, 60% in the middle and 20% much riper. This gave me much more flavor diversity to work with in my blending and taught me a lot about these grapes and their many personalities. (I have to note that I am oversimplifying things here because we didn’t really talk about whether all the flavors present were good ones…We’ll save that for another day…!)

Back to our Arizona Grenache, I should point out that we often have three, four and sometimes even five different picks of this grape. When we want to make a special Grenache all by itself, we often pick at 23-24 Brix. But for use in a big Rhone blend like Nachise, we love to get the pretty aromatics of the early picks (maybe 22 Brix) as well as the big, dense,

rich and jammy wines that arise from hanging the fruit longer (at 26 or 27 Brix). These picks sometimes arise from cleaning out one block on a day and then coming back for another several days later or we might go through and pick the mature fruit from a block, leaving the under ripe fruit behind to hang longer. We might even pick visually different clusters from the same vines into different bins which then are fermented separately.

As a word of both closing and caution, this is obviously not a silver bullet or anyone could make great wine. What to pick at what time is very varietally specific and changes from year to year based on climate (among other things). None of this is a substitute for knowing your vines and your vineyard site. Ultimately the key to making great wine is growing great grapes – and this is the hardest part of the whole process. Picking multiple times is simply another tool to be used to craft wines of quality.

A

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


Special Advertisement Section

Grand Water to Wine AdventureWith Sedona Adventure Tours

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

Over two years ago Sedona Adventure Tours created their “Water to Wine” tour where wine lovers floated on the Verde River in a rubber kayak for an hour to the Alcantara Winery which is located on the banks of the river. It’s very popular and has received statewide and national attention for being a fun and creative way to enjoy Arizona wines.

The “Grand Water to Wine” tour is designed to give everyone a real “water in the desert” river adventure as well as the fun and pleasure of wine tasting at one of Arizona’s most reputable vineyards and wineries.

The trip starts at Javelina Leap Vineyard and Winery on Page Springs Road in the heart of the Verde Valley wine-grape growing region. A van from Sedona Adventure Tours drives everyone to the Verde River “put-in” point, about 30 minutes from the winery. From here the group launches their three-hour float down the river. The river is very scenic with reeds, trees, and grasses adorning the banks, the air filled with the sounds of birds and the scent of fresh, cold water descending towards Phoenix after emerging from deep springs upstream.

The guides are very helpful instructing everyone on proper river etiquette and are on hand to assist on the trip. The river, rarely deeper than waist high, is quite easy to maneuver and everyone has a lot fun guiding their rubber “ducky” inflatable kayak in and out of small sporty chutes and paddling the smooth, flat pools.

Kid-like antics and water fights using supplied water cannons breakout from time to time and are a refreshing break from the Arizona sun.

After the three-hour river trip we all got back in the van for a trip back to the winery. We took time out for a picnic lunch in the shade of a grove of

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

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

We really enjoyed Javelina Leap’s new round, old western tasting bar, everyone’s camaraderie and sharing stories about their river trip.

Learn more about all the trips and tours offered by Sedona Adventure Tours at their website: SedonaAdventureTours.com or call (928) 204-6440. They also offer tours of the wineries of the Verde Valley including the new tasting rooms in Old Town Cottonwood and the historic ghost town of Jerome.

Article & Photos By Al Comello

ARIZONAVINESANDWINES.COMARIZONA VINES & WINES - WINTER 200978

Quick Reference to Arizona Vineyards & Wineries

AlcantaraVerde Valley - 928.649.8463

alcantaravineyard.com

Arizona StrongholdCottonwood - 928.639.2789

azstronghold.com

Bitter CreekJerome - 928.634.7033bittercreekwinery.com

Burning TreeCottonwood - 928.639.2789

burningtreecellars.com

CasavinoFountain Hills - 480.816.8466

casavinowinery.com

KokopelliChandler - 480.792.6927

kokopelliwinery.com

Studio VinoTempe - 480.897.1800

studiovino.com

Su Vino Scottsdale - 480-994-8466

suvinowineryaz.com

CallaghanElgin - 520.455.5322

callaghanvineyards.com

Canelo HillsElgin - 520.455.5499

canelohillswinery.com

CharronVail - 520.762.8585

charronvineyards.com

Dos Cabezas WineWorksSonoita - 520.455.5141doscabezaswinery.com

Carlson CreekWillcox - 520.766.3000

carlsoncreek.com

CoronadoWillcox - 520.384.2993

coronadovineyards.com

Erath’s CimarronWillcox

Fort BowieBowie - 888.299.5951

fortbowievineyards.net

SonoitaElgin - 520.455.5893

sonoitavineyards.com

Village of ElginElgin - 520.455.9309

elginwines.com

Wilhelm FamilyElgin - 520.455.9291

wilhelmfamilyvineyards.com

Keeling-SchaeferWillcox - 520.766.0600

keelingschaefervineyards.com

Lawrence DunhamPearce - 520.82.GRAPE

lawrencedunhamvineyards.com

Sand-ReckonerWillcox - 303.931.8472

sand-reckoner.com

Sierra BonitaWillcox - 520.678.2335

sierrabonitavineyards.com

CaduceusJerome - 928.639.WINE

caduceus.org

Cellar DwellersVerde Valley - 928.607.1789

cdwineco.com

Dionysian CellarsCottonwood - 928.649.0444

dionysiancellars.com

FreitasCottonwood - 928.639.2149

freitasvineyard.com

Four MonkeyElgin - 520.455.9309

fourmonkeywines.com

Kief-JoshuaElgin - 520.455.5582

kiefjoshuavineyards.com

Lightning RidgeElgin - 520.455.5383

lightningridgecellars.com

Rancho RossaElgin - 520.455.0700

ranchorossa.com

Granite CreekChino Valley - 928.636.2003granitecreekvineyards.com

Javelina LeapCornville - 928.274.0394javelinaleapwinery.com

JeromeJerome - 928.639.9067

jeromewinery.com

Juniper Well RanchSkull Valley - 928.442.3415

juniperwellranch.com

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For Tasting Room addresses, please see individual map pages

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

NortherN AZ SoUtheASterN AZ

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Cella Winery Clear Creek Asmundson Family

Aridus Wine CompanyBecker’s Pecan Ranch

Broken GlassGallifant Cellars

Golden RuleOdyssey Cellars

Ruby Sunrise

Casa VerdeHannah’s Hill

AZ Hops & VinesVenado Cola Blanca

Saguaro Canyon Sándor

Silver Strike Winery Soaring Spirits Vineyard

Stronghold Canyon VineyardsTombstone

Wayward Winds WineryZarpara

Painted LadySkull Valley - 928.442.9831paintedladyvineyard.com

Pillsbury Wine Co.Cottonwood - 928.639.0646

pillsburywineco.com

San DominiqueCamp Verde - 602.549.9787

garlicparadise.com

Sycamore CanyonSedona - 877.903.WINE

artowine.com

Iniquus CellarsPleasant Valley Winery

Solllenberger Vineyards

Documents

Fall 2011