chateau-tumbleweed

Arizona Wine Revisited

Tue, 11 Apr 2023 21:18:25 GMT

Written by Mike Veseth Published on March 28, 2023 in The Wine Economist

It has been 15 years since our last visit to Arizona to check out the wine scene (our report appeared in an early Wine Economist column), so it didn’t take much to persuade us to go back to see how things have changed.

Our first trip was based out of Tuscon, near the main vineyard areas in the southeast of the state. This time we traveled up north to scenic Sedona to explore Arizona’s newest AVA, the Verde Valley. Our visit was interrupted by that big winter storm that swept across the country last month and threatened to block our way home. But all’s well that ends well — we were able to start our fieldwork in Sedona and end it in Old Town Scottsdale, which is home to many tasting rooms.

Here is our report, starting with some broad facts about Arizona wine and then drilling down a bit into specifics.

Bigger and Smaller

The Arizona wine industry is both bigger than you think and smaller than you might imagine. Arizona now has 108 wineries according to the January 2023 issue of Wine Business Monthly. That includes 90 bonded wineries and 18 “virtual” wineries. Virtual wineries? Yes, this is a growing trend. These are wine brands without vineyards or their own winemaking facilities. About 1000 of California’s nearly 5000 wineries are virtual operations. And virtual wineries account for almost 300 of the 900 total wineries in Oregon.

Arizona ranks #17 among U.S. states based on the number of wineries — bigger than you might have guessed. But the individual wineries tend to be small. Arizona Stronghold Vineyards, for example, is the largest winery in the state with an annual production of about 20,000 cases. Total production for the state is about 350,000 cases a year, we were told. If that’s correct, that means all Arizona wineries taken together make about as much wine as Daou Family Estates or JUSTIN Vineyards and Winery (data from Wine Business Monthly).

Latitude versus Elevation

One reason you might not expect Arizona to be a wine state is its latitude. It can indeed be very hot in Arizona, which is why snowbirds flock there in the winter. But elevation compensates for latitude in Arizona much as it does in Mendoza, Argentina.

Wine grapes grow well in Arizona at elevations between 3500 and 6000 feet. Most of the vineyards are in the southeast near Willcox and about 75% to 80% of the grapes are grown there. But other parts of the state have active winegrowing, too, including the Verde Valley near Sedona.

Arizona wine is a premium product — there is no such thing as Arizona Two Buck Chuck. Lack of scale is one cause of higher cost, of course, but basic supply and demand play an important role. The amount of vineyard acreage has not increased as fast as the number of wineries seeking grapes. So grape prices have risen and wine prices along with them. We heard several people talk about $3000 per ton grape prices, for example, and that means $30+ bottle prices.

The vineyards are smaller than you will find in many regions and tend to be planted with many different grape varieties, further limiting economies of scale. I don’t think Arizona has a “signature” wine grape variety, although Syrah and GSM-style blends seem to be on every tasting room list. One reason for the kaleidoscope of grape varieties is just that Arizona is a young industry still in the experimentation stage.

Free to Choose

Another factor, however, is probably that making wine in Arizona means being free to do what you like to a certain extent. In Napa Valley buyers expect to find Cabernet Sauvignon. Ditto Malbec in Mendoza. In Cottonwood or Jerome, on the other hand, you can follow your personal preferences.

One source of this freedom is the fact that a lot of Arizona wines are hand-sold direct-to-consumer. Arizona wine sales regulations allow small wineries greater freedom for direct sales, so many focus on tasting rooms and wine clubs. Several wineries, for example, have tasting rooms in Willcox, Scottsdale, and Cottonwood. Scottsdale is a big tourist destination and Cottonwood is just a short drive from popular Sedona.

Local Market Focus

In part because of the scale issues and local regulations, most Arizona wineries focus on in-state sales through their direct channels. There is a lot of work to do to make Arizona wines more visible within Arizona before taking on bigger markets. Sue and I thought that on-premise sales might be a good way to spread the word, but neither Sedona restaurant we tried had Arizona wines on their list.

One manager shrugged when we asked about the situation. Too costly, he said. I can appreciate that problem. Once you apply restaurant markups to Arizona wine that visiting diners might not have heard of, it could be a tough sell.

But not impossible, as we discovered at lunch at a great Mexican restaurant in Scottsdale. They featured Chateau Tumbleweed wines in their by-the-glass program to support local producers. We tried a Mourvedre-forward GSM blend called Dr. Ron Bot and it was terrific with our meals. We appreciated that the Arabella Hotel where we stayed in Sedona featured Arizona wine tastings for guests.

Arizona Highlights

We enjoyed our brief visit to this part of Arizona wine country. Highlights included …

Arizona Stronghold

Arizona’s largest winery is small (by California standards) but mighty. The wines we sampled were delicious and we were very impressed with the entrepreneurial spirit. Arizona wines are relatively expensive for the reasons noted above, but somehow Arizona Stronghold manages to produce a good-value line of wines called Provisioner that includes “Float Tripper Sipper” canned sparkling wines that are a perfect complement to the Arizona outdoor lifestyle. Very impressive.

Page Spring Cellars

The Verde Valley is a great spot for outdoor activities and for wine tourists, too, with several wineries and even more tasting rooms. But with most of the vineyards down south in the Willcox area, there are not many classic destination wineries with vineyards, cellars, and tasting rooms. Page Spring Cellars has it all plus an outstanding restaurant. No wonder it attracts thousands of visitors each year for the wine, the food, and the experience.

Carlson Creek Vineyards

A winter storm prevented us from visiting the tasting room in Cottonwood, but we learned a lot about Carlson Creek Vineyards in an hour spent at the Old Town Scottsdale tasting room. The place was really buzzing on a weekday afternoon and the wines were among our favorites of this visit. If you visit Phoenix and don’t check out the wine scene in Old Town Scottsdale you are missing a bet!

Caduceus Cellars / Merkin Vineyards

Caduceus Cellars and Merkin Vineyards are projects of Maynard James Keenan, the frontman for rock groups including Tool. Some celebrity wineries are vanity projects or over-hyped branding exercises, but wine clearly is the central element here. We weren’t able to visit the winery in Jerome, but the Merkin tasting room in Old Town Scottsdale is a popular stop for both food and wine. Sue and I shared the signature charcuterie platter perfectly paired with Caduceus Nagual del Agostina, a white wine made from 80% Vermentino and 20% Malvasia Bianca from the Agostina block vineyard in the Verde Valley’s Cornville district. That’s a blend of grapes you might not expect to find in Arizona, or anywhere else, but it really worked. Arizona is full of surprises like this!

Cove Mesa Vineyard

Cove Mesa’s tasting room is in Cornville, with newly planted vineyards nearby. Cove Mesa is another example of a winery trying lots of different grapes, including a new planting of Assyrtiko.

The Arizona wine industry has come a long way in the 15 years since our first visit. It will be interesting see what the future holds. In the meantime, keep Arizona wine on your radar!

You Will Want to Try These Six Arizona Wines

Tue, 11 Apr 2023 21:17:44 GMT

Published on April 4, 2023 in Triangle Around Town

Unlike wine-growing states such as California, Oregon, New York and even here in North Carolina, Arizona isn’t exactly known for its wines—but they do produce some fine wines, and we were able to sample some last month during a recent American Wine Society event tasting.

There are three major Arizona regions: Verde Valley, which is near Sedona, and Sonoita and Willcox, both near Tucson. And the only two AVAs in the state. Currently, the state is starting to gain success in its wines produced using varietals that are native to Italy and the Rhone Valley due to similar soil and temperatures.

Although it is not entirely clear when wine was first produced in Arizona, some believe it could have been in 1703 when Jesuit missionary Eusebio Francisco Kino started growing grapes to make wine for Mass at his mission.

Today there are roughly 110 wineries in the state, including tasting rooms in cities such as Phoenix and Tucson. The state’s wineries grow popular varietals such as Cabernet Franc and Sauvignon, Chardonnay, Merlot, Pinot Noir and Sauvignon Blanc. But you’ll also discover others you might not think to find in Arizona, such as Gewurztraminer, Malvasia, Mourvedre, Nebbiolo, Riesling and Sangiovese.

In the town of Clarkdale, you’ll uncover Chateau Tumbleweed. With a panoramic view of Verde Valley, stop inside this winery and tasting room to sample up to 12 various wines. With its first production of wine back in 2011, this winery does not own a vineyard but sources its grapes from 12 different vineyards throughout the state. We were first introduced to Chateau Tumbleweed’s 2021 The Descendants for our tasting of Arizona wines.

2021 The Descendants ($26)

The Descendants found its identity as a Rhone blend back in 2018. Viognier from multiple vineyards in the state forms the base of this vintage with notes of pineapple, pear and white flower blossoms. The Descendants also contain Picpoul Blanc, which adds a lot of crisp acidity and another layer of lemony citrus. Finally, a small splash of Grenache Blanc from the Sierra Bonita Vineyard is added to round off this white blend – adding more lemon verbena to the palate.

2020 Estate Pretty Girls Viognier ($26)

Four Tails Vineyards hails from Willcox Cochise County, located in Pearce, Arizona, and are big animal lovers. If you look at the winery’s labels, you’ll see one of the rescue dogs roaming around the winery. From Barley and Abe to Dash and LeeLou to Bruno and Bubby, Four Tails wines are 100 percent estate grown. You’ll find varietals such as Petit Verdot, Cabernet Sauvignon, Tempranillo, and the Viognier that we tasted from the winery.

Pretty Girls features Bono and LeeLou on the label, and the Viognier was barrel fermented and aged in neutral French oak for 21 months. A little citrus, spice and oak made this a perfect wine to enjoy by the pool this summer.

2020 Willy ($29)

This red blend is one of the first wines Chateau Tumbleweed ever dreamed up in 2012. At that time, the winery started looking at Grenache as the “Pinot Noir” of Arizona because both grapes are lighter-bodied fruit with lower tannins, and both feature a velvety texture with a touch of spice. Our table enjoyed this wine and its silk and spice features, which to us had some characteristics of a Tempranillo. The Willy was limited to only 18 barrels produced by Chateau Tumbleweed.

2019 The Boss ($25)

Vino Stache’s The Boss is a 100 percent Granciano wine chock-full of nice tannins and full-bodied without being too overwhelming. We quickly picked up cherries and blueberries in the taste with a pleasant subtle taste of oak. Vino Stache is based in Elgin, Arizona and is a 100 percent woman-owned winery in the Sonoita AVA. The labels are themed around “Westerns” with names such as “Gunfighter,” “The Quick Hand,” “Paniolo,” and our wine for the evening, “The Boss.”

This fruit-forward wine had nice acidity and would pair well with fatty foods such as grilled chicken thighs or salmon. We really enjoyed this wine and went back for seconds.

2020 Gallia ($35)

Produced by Saeculum Cellars in Clarkdale, Arizona, the Gallia blended 68 percent Cabernet Franc and 32 percent Merlot to make a pretty damn fine red blend! Saeculum Cellars is the line produced by Michael Pierce, who is known for his winemaking skills and the fancy wine labels designed by Pierce himself. The label of the Gallia featured a nude brunette model hiding behind a red silk sheet and had some of the older gentlemen at the tasting asking to see the bottle for a second take.

As for the wine, red currants, homemade raspberry jam and cherries were on the nose, with the cherries and currants repeating in the taste. We also picked up plum, espresso notes, black pepper, cinnamon, and vanilla. This was an intricate wine and probably our favorite of the tasting. The finish on this wine was long, and some “heat” lingered on the back of the throat, suggesting it was a higher ABV than the other reds of the evening. We later learned that Pierce was awarded the Willcox Wine Industry Person of the Year in 2016 – so this guy knows how to make some fantastic wines!

2018 Naga ($50)

Coming into this Arizona wine tasting, I told Jennifer that you couldn’t have a tasting like this without featuring a bottle of wine from Caduceus Cellars – and the couple hosting didn’t disappoint. Caduceus is probably the most famous winery out of the state because of its owner and winemaker, Maynard James Keenan. Keenan’s claim to fame comes from being the frontman of Tool, A Perfect Circle and Puscifer.

He now resides in Arizona, making wine under the Caduceus Cellars name and making wines such as the Nagula de la Naga, a blend of 70 percent Sangiovese and 30 percent Cabernet Sauvignon. This is a very complex wine and is a good representation of old world versus new world found within the bottle of this Tuscan-style red.

The Naga and Gallia were two great wines to end the tasting in the group’s first-ever Arizona wine tasting. We want to revisit this theme in the future and try some different wines, but that would mean the couple who hosted going back to Arizona on vacation and bringing back more wine for us.

Let’s make it happen.

The best winery in every state according to Yelp

Tue, 11 Apr 2023 21:16:56 GMT

Written by Michael Bartiromo Published on June 25, 2022 in The Hill

Much like a fine wine, the average American’s taste in drinking establishments only deepens, intensifies, and becomes more refined over time.

In your earlier years, for example, you might have been content to swig drinks at a local dive bar, or chug beers that were brewed in a stranger’s bathtub. But these days, you prefer to do any swigging or chugging at a fancy winery, like a respectable human being.

With that in mind, the analysts at Yelp have sorted through the platform’s databases to identify the top-rated wineries in each state. The results, based on Yelp’s own user-generated reviews and ratings, are listed below.

It should be noted that Yelp’s findings are also based on the “total volume” of reviews for each establishment, which means that newer wineries with fewer reviews could be underrepresented on the list. But on a positive note, Yelp worked to exclude any establishment with a failing health grade, so it’s very likely that none of the wines from the country’s top-rated vineyards were fermented in a stranger’s bathtub.

Without further ado, the top-rated wineries in the country — as determined by the Yelp community — are listed below.

Alabama: Corbin Farms Winery, in Calera

Alaska: Bear Creek Winery & Lodging, in Homer

Arizona: Chateau Tumbleweed, in Clarkdale

Arkansas: Tontitown Winery, in Springdale

California: Shadybrook Estate Winery, in Napa

Colorado: Mesa Park Vineyards, in Palisade

Connecticut: Walker Road Vineyards, in Woodbury

Delaware: Salted Vines Vineyard & Winery, in Frankford

Florida: Aspirations Winery, in Clearwater

Georgia: Crane Creek Vineyards, in Young Harris

Hawaii: Oeno Winemaking, Kailua

Idaho: Telaya Wine, in Idaho

Illinois: Prairie State Winery, Genoa

Indiana: Oliver Winery, in Bloomington

Iowa: Wide River Winery, in Clinton

Kansas: Grace Hill Winery, in Whitewater

Kentucky: Talon Winery & Vineyard, in Lexington

Louisiana: Landry Vineyards, in West Monroe

Maine: Cellardoor Winery, in Lincolnville

Massachusetts: Boston Winery, in Boston

Maryland: Windmill Creek Vineyard & Winery, in Berlin

Michigan: Petoskey Farms Vineyard & Winery, in Petoskey

Minnesota: North Shore Winery, in Lutsen

Mississippi: Old South Winery, in Natchez

Missouri: Jowler Creek Vineyard & Winery, in Platte City

Montana: Yellowstone Cellars & Winery, in Billings

Nebraska: Cellar 426, in Ashland

Nevada: Vegas Valley Winery, in Henderson

New Hampshire: Zorvino Vineyards, in Sandown

New Jersey: Unionville Vineyards, in Ringoes

New Mexico: Noisy Water Winery, in Albuquerque

New York: Ports of New York Winery, in Ithaca

North Carolina: Saint Paul Mountain Vineyards, in Hendersonville

North Dakota: Pointe Of View Winery, in Burlington

Ohio: The Skeleton Root, in Cincinnati

Oklahoma: Fish Tales Winery & Bistro, in Broken Bow

Oregon: Willamette Valley Vineyards, in Turner

Pennsylvania: Blue Ridge Winery, in Saylorsburg

Rhode Island: Verde Vineyards, in Johnston

South Carolina: City Scape Winery, in Pelzer

South Dakota: Prairie Berry Winery, in Hill City

Tennessee: Tennessee Homemade Wines, in Gatlinburg

Texas: Pontotoc Vineyard, in Fredericksburg

Utah: IG Winery & Tasting Room, in Cedar City

Vermont: Putney Mountain Winery, in Putney

Virginia: Zephaniah Farm Vineyard, in Leesburg

Washington, D.C: District Winery

Washington: Ambassador Wines of Washington, in Woodinville

West Virginia: Batton Hollow Winery, in Lost Creek

Wisconsin: Von Stiehl Winery, in Algoma

Wyoming: Jackson Hole Winery, in Jackson

Wine and Soul

Tue, 11 Apr 2023 21:16:14 GMT

Written by TJ Keough from Green Living Magazine

To some, great wine has acquired a reputation for stuffiness, but those who would apply that label to all wineries have certainly never visited Chateau Tumbleweed.

Located in Clarksdale, Arizona, this fun and unconventional member of the Verde Valley Wine consortium has set out to break the mold and stamp out all those stuffy stereotypes to boot. According to Kris Pothier, co-owner of Chateau Tumbleweed, “We take our winemaking seriously, but we laugh at ourselves. We are building a business from a lot of love, and it attracts love to us.”

The history of Chateau Tumbleweed goes back to 2011, where the first vintage, a mere 75 cases, was released. The business side of the winery has grown markedly since then – now producing 5500 cases a year – but Kris and her husband, Joe Bechard, have never lost sight of the impetus behind it, nor of their origin story. Originally from Oregon, Kris and Joe were both hired by Page Springs Cellars (another member of the Verde Valley Wine Consortium) in 2008, where they ultimately met their future business partners. “The four of us saw the industry starting to grow and realized we had complementary skill sets and our own point of view, so we started work on a business plan.” The result was Chateau Tumbleweed.

The next question is probably the most obvious one. Where did the name come from? And true to form, the answer here merits a chuckle. “We blew in and got stuck in the fence of AZ wine,” Kris says.

One glance at the eclectic wine labels (designed by Kris, herself) will tell you this is not your run-of-the-mill winery. But the real charm of Chateau Tumbleweed lies in its commitment to sustainability. While not normally thought of as a low-water use crop, a mature Arizona grapevine, according to Kris, requires less than a sixth as much water as many other crops. And Chateau Tumbleweed owns no vineyards of its own, instead sourcing the fruit from estates in Willcox and Cornville, AZ. “Wine is a great agricultural product for these times,” Kris explains. “Our winemaking practices are minimally invasive and organic. We let nature do the talking and keep a clean and tidy protocol, so we do not have to use additives.”

The winery offers three wine flights—light, red blends, and deluxe. Each flight features four wines developed to complement each other. This is truly a busy, modern winery. The tasting room is open 7 days a week from noon to 7PM. The Tumbleweed Wine Club is 600 members strong and growing. Once each month, the Chateau hosts Vibe Nights, featuring various music genres and a food truck. A lot of exhausting work goes into producing all that. “Making wine is a hard endeavor,” Kris admits. “It is expensive and labor intensive and not for the faint of heart. But we feel blessed to be in this industry, hard work and all.”

If you’re in the mood for a completely low-key wine experience, pay Chateau Tumbleweed a visit. The wine is excellent, the people are fun, and the views of Sycamore Canyon are spectacular. It is a remarkable place with an equally remarkable story. For Kris Pothier, it’s been a labor of love.

“There is a special thing that happens with wine,” she says. “We bottle communication in nature, and it is an honor to be a steward of that.”

Drink Local This Thanksgiving with Arizona Wine Pairings

Tue, 11 Apr 2023 21:15:35 GMT

Written by Georgann Yara Published on November 17, 2022 in Phoenix New Times

You’ve checked everything off the extensive grocery list, prepared make-ahead dishes and placed them with Tetris-like precision in the fridge, and made sure there is enough clean silverware to get everyone from starters to desserts. After all of that, who has time to think about the wine, let alone what wines will pair with the food you’ve worked so hard to be Thanksgiving-worthy? But wine pairing doesn’t have to add to what can be a stressful day, or several. Especially when experts are here to help. Also, if you want to show your out-of-town visitors a taste of Arizona, there's no better way to do so than through sharing a bottle of Arizona wine. Here are some of metro Phoenix's top wine experts' recommendations for what to pair with appetizers, entrees, and desserts for the Thanksgiving holidays.

Forget the basic chips and dip or pre-packaged cheese and cracker duos. Thanksgiving is all about a whirlwind of flavors and that starts with the opening act. Crafting thoughtful first bites is right in pastry chef Tracy Dempsey’s wheelhouse. Many of the treats below can be bought at her shop or easily made at home. As proprietors of Tracy Dempsey Originals and ODV Wines, Tracy and her husband Chuck Dempsey recommend palate-pleasing pairings that will kick things off with a delicious bang.

These Parmesan gougeres from Tracy Dempsey Originals pair perfectly with a dry, crisp, acid-driven sparkling wine, such as the Dos Cabezas Wine Works, 1º Principrana. Courtesy of Tracy Dempsey Originals Food: Parmesan Gougeres Wine: Dos Dos Cabezas Wine Works' 1º Principrana. A bottle of bubbles is always the best way to kick off a celebration so it’s no surprise this sparkler from Dos Cabezas Wine Works makes an early appearance. Although it's made in the traditional method, the 1º Principrana makes use of nontraditional varietals of garnacha, riesling, and tempranillo, giving it a bit of a rebellious streak. Gougeres, little two-bite-sized cheesy puffs of heaven, are a perfect union of pastry dough and parmesan baked until delicately crisp and golden on the outside and soft and hollow on the inside. The result is a savory morsel made to pair with any dry, crisp, acid-driven sparkling wine. “The crisp refreshing acid, green, and citrus fruit notes make it a perfect pairing for these crispy cheese puffs, cleansing the palate with lingering notes of citrus, preparing you for the next bite,” Chuck says. This wine would make an excellent pairing for many varieties of savory and salty cheese starters as well as appetizers with a bit of crispness or crunch.

Pork and chicken pate with Twisted Union Wine Co.'s Alternate Route Rosé. Tracy's riff on the classic French chicken or pork liver pate has a lot going on. This Twisted Union rosé blend is adventurous enough to go along for the ride. The pate is "spiked with pink and black pepper, allspice, apricots, pistachios, juniper berries, and fatty bits of lardon, which dance with the lively savoriness of this rosé of mourvèdre and malbec,” Tracy says. Her pate is exceptional, but widely-available versions will also pair deliciously with this blend.

When Vino Stache Winery winemaker and owner Brooke Lowry Ide started out, she cold-called Valley restaurants and wineshops asking if she could do a tasting. Among them was ODV Wines in Tempe, which carries several of Ide's wines today. Bacon-wrapped dates with chèvre and ancho chili honey with Vino Stache Winery's The Proper Orange Malvasia Bianca bacon-wrapped, goat cheese-stuffed dates provide a lot of flavor mileage in a tiny package, with a savory-sweet-tangy trifecta, making them popular starter bites. The profile of Vino Stache’s orange wine, which is made with malvasia bianca, offers a honey finish that makes it the perfect pairing for this appetizer, along with any dish boasting the crave-worthy sweet and spicy combination. “Fermented like a red wine, this seemingly delicate but dry beauty can stand up to meaty, sweet, savory, and tangy fare,” Tracy says.

Martini buttons with Callaghan Vineyards' Chiricahua Ranch. The simplistic combination of puff pastry wrapped around a pimento-stuffed green olive belie the complex deliciousness of this treat after it’s baked to savory golden deliciousness. The white Chiricahua Ranch petit manseng and marsanne blend is refreshing yet flaunts a layered complexity with notes of orchard and citrus fruits and spice, Chuck explains. “The lovely medium body stands up to the quick salty crunch of the button,” Chuck says.

Katie and Scott Stephens, husband and wife sommeliers who are part of the ownership group of comfort food establishments Beckett’s Table and Southern Rail, offer their Arizona wine suggestions for the dishes that will most likely be at the center of the table this Thanksgiving.

Chateau Tumbleweed is known for its exceptional wines and unique labels. Turkey and Mashed Potatoes with Chateau Tumbleweed's Miss Sandy Jones. One of the Stephenses’ favorite Arizona white blends is primarily composed of chardonnay, which is responsible for the backbone of light buttercream and apple flavors, Scott says. The addition of sauvignon blanc and ugni blanc also gives the wine a racy edge of citrus that rounds out with melon components. “Roasted turkey and mashed potatoes were meant for this wine,” Scott says.

Baked Ham with Lightning Ridge Cellars' Montepulciano. When sourced from its roots in Italy, this style of wine is bigger and broader than its Arizona counterparts. But Lightning Ridge's vineyards in Elgin yield an ideally restrained interpretation of the Montepulciano variety, Scott explains. It’s finessed and layered with stewed cranberries, dark plum, and haunting amounts of baking spices. “This is a matchmaker’s dream with an oven-baked, spiral-cut ham,” Scott says.

Prime Rib or Roast Beef with Four Tails Vineyard's Double Trouble Cabernet Sauvignon. Katie calls this an extraordinary food wine that pairs well with anything beef — whether grilled, roasted, or seared — thanks to a full mouthfeel that shows precise acidity. “This is such a great representation of what Arizona can do with cabernet. Balanced and medium-plus bodied, it truly shows the layers of cocoa, desert sage, currants, and hints of tobacco box,” Katie says.

A cookie or two-layer cake may attempt to break into the club, but Thanksgiving dessert is always about the pie, pumpkin or not. GenuWine Arizona owners Emily Rieve and Lindsey Schoenemann recently hosted a wine and pie pairing event at their downtown Phoenix wine shop, so this is a subject the former junior high schoolteachers know well. Here, they share recommendations for what will make a sweet coupling for the final course.

Page Springs Cellars makes a wonderful addition to the Thanksgiving table. Apple Pie with Page Springs Cellars' Vino del Barrio Blanca. This white blend is composed of a melange of varieties and features a crisp finish that is a perfect match for the caramelized apple notes of a freshly baked pie, Rieve explains.

Cherry Pie with Callaghan Vineyards' Buena Suerte. The composition may change slightly with each vintage, but this Bordeaux-style red blend is typically anchored by a stately cabernet sauvignon which is a match for the juicy boldness of a tart or sweet cherry filling and buttery crust. “Its well-rounded tannins and bold red fruit flavors will hold up to the naturally rich essence of this pie,” Schoenemann says.

Pecan Pie with Chateau Tumbleweed's Mourvedre. This Rhone variety has an edge specific to Arizona terroir that leans a bit wild and maybe funky at times. However, when paired with sweet pie, it’s an ideal foil. “It’s a light, acidic red with spicy red fruit and earthy notes, which goes well with the nutty intensity of the pecan pie without overpowering the flavor,” Rieve says.

Merkin Vineyards' Chupacabra Blanca is an Arizona white blend that is primed for a pumpkin pie pairing. Pumpkin Pie with Merkin Vineyards' Chupacabra Blanca. Last but not least, the perennial must-have is of course, pumpkin pie. This white blend from Merkin Vineyards gets a boost from riesling, which is one of the mainstream go-to wines with turkey. But in this presentation, it brings its dessert game. “It has notes of citrus and slight minerality that compliment that savory spice of a pumpkin pie,” Schoenemann says.

Ten American Wines to try at your Thanksgiving Feast

Fri, 31 Mar 2023 21:14:52 GMT

Written by Shana Clarke Published on November 21, 2022 in Falstaff

As a holiday centered around feasting and drinking, Thanksgiving is the ideal opportunity to explore America’s current wine landscape. Nearly every state produces wine, and along with well-known areas such as California and Washington State, places like Arizona and Idaho are developing dynamic wine scenes of their own. Here are some of the most interesting – and delicious – American wines to check out and pair with your own holiday dinner.

Chateau Tumbleweed, Dos Padres Vermentino, Yavapai County, Arizona

Arizona, with its desert-like climate and monsoon rains, may seem an unlikely place for a wine industry to develop, but it is proving to be a standout for winemaking. Chateau Tumbleweed, a joint project from two couples, sources grapes from throughout the state’s three AVAs (American Viticultural Area); this crisp and fresh Vermentino comes from the newly-anointed Verde Valley AVA, located two hours north of Scottsdale.

The Evolving Portrait of Cabernet Sauvignon Around the World

Wed, 29 Mar 2023 21:14:02 GMT

Written by Kathleen Willcox Published on March 4, 2023 by The Vintner Project

Cabernet Sauvignon takes up 5% of the world’s total vineyard acreage. That may not sound like a lot, but keep in mind that there are more than 10,000 varieties of wine grapes in the world. Cabernet Sauvignon came by its “King of Grapes” nickname honestly, occupying more acreage than any other grape on the planet, according to the International Organization of Vine and Wine (OIV).

But, unlike Zinfandel, which has been cultivated in some form since 6000 B.C., Cabernet Sauvignon is a relative newcomer, making its stratospheric rise to dominance even more impressive. The birth of Cabernet Sauvignon is believed to have happened in the 1600s in France, when Cabernet Franc and Sauvignon Blanc got together. By the 1700s, it was already planted widely in Bordeaux, but, according to Jancis Robinson’s Oxford Companion to Wine, Cab’s monarchical rise truly began in the 1990s, when it was then “just” the world’s eighth-most planted grape. Since then, Cabernet’s empire of acreage has more than doubled.

It’s easy to see why: Cabernet Sauvignon is so in demand, it consistently fetches ever-higher prices on the market. This year, the average price for Cabernet Sauvignon in California was up 13.8% year-over-year, according to the California Grape Crush Report.

Cab’s ubiquity prompts the question: what makes this grape so treasured and sought after?

In tastings and conversations with producers across what many consider to be the best regions for Cab, as well as regions in which Cab is emerging as an up-and-coming option, several sentiments emerged: First, Cabernet Sauvignon on its own and in blends is distinct in flavor and structure, and more recognizable across terroirs and aging regimens than most grapes, with signature aromas of blackberry, blackcurrant, black cherries, blueberries, chocolate, tobacco, cedar, and eucalyptus as its calling cards. Secondly, it is brimming with tannins, which give its wines excellent structure. Finally, and perhaps most importantly, Cabernet Sauvignon can showcase both a region’s unique characteristics, and a winemaker’s style. A contradiction? Not when it comes to this grape.

More than 70% of the grapes grown in Arizona come from the Willcox AVA. While it is still flying decidedly under the radar, it is a region to watch. With vineyards up to 4,400 feet in elevation, a serious shift from day to night temperatures, and volcanic and alluvial soils, it has the ingredients for a serious winemaking region.

At Chateau Tumbleweed, co-owner and winemaker Joe Bechard, says the terroir allows them to produce Cabernet Sauvignons that “walk the razor’s edge between New World and Old World. We don’t make big, rich, opulent Cabs like Washington or California.”

Instead, Tumbleweed’s Cabernet Sauvignons tend to be more “red fruit driven, spicier, and somewhat leaner, while still having decent tannins,” he says. Part of this comes from the terroir, but it’s also the farming and aging decisions.

“We try not to pick too ripe to keep the fruit and spice fresh and vibrant, and alcohols low,” Bechard explains. “We also try to keep new oak to no more than 20-25%.”

Cabernet Sauvignon will never blend in, even in a blend. But, thanks to the creativity and resourcefulness of producers across the world, it can span a gamut of terroirs and styles, without losing its essence.

Arizona Wines to Try on National White Wine Day

Thu, 04 Aug 2022 21:12:54 GMT

What better time than August 4 – National White Wine Day – than to pop open a bottle of your favorite white varietal, or perhaps try something new to you? Here are some favorites, all grown and made in Arizona.

Keeling Schaefer 2020 Puzzle Vine Picpoul Blanc

This light, bright poolside pal is a great example of how this Southern Arizona vineyard is working to expose Arizonans to Rhône varieties of wine. Beloved in Southwest France, Picpoul wine grapes are growing in popularity across the Southwest and West coasts of the United States given its ample tropical notes, especially pineapple. $15

Carlson Creek 2019 White Blend

With its family-owned vineyards across Southern Arizona and tasting rooms in Willcox, Scottsdale and Cottonwood, Carlson Creek is one of the most successful wine operations in the state. A seemingly wild combination of Chardonnay and Muscat, the blend works thanks to flavors ranging from lilac to jasmine and quince to almonds on the palate. $22

Dos Cabezas WineWorks 2021 White

Ever add salt to a melon? It gives the fruit a punch of flavor and is absolutely a tasting note in this radical Arizona white wine. There are also notes of citrus and even a touch of peach in this combination of both well-known grapes in Viognier, Malvasia, Albariño and Muscat and little-known gems in Piquepoul Blanc, Petit Manseng and just a hint of Kerner. Bonus: there is a doggy on the bottle’s label! $22

Page Springs 2020 Colibri Roussanne

Just as Keeling Schaefer is showcasing Rhône varietals through Picpoul, Page Springs is showcasing Rhône through Roussanne. A northern Rhône favorite for its floral aromas and flavors of peaches, pears and honey, Page Springs’ twist definitely has the pear but also some fantastic baking spices and citrus. $39

Aridus 2016 Fumé Blanc Barrel Select

Hello, marshmallow! Yes, there are ever-so-slight (but there!) notes of marshmallow in this aromatic, acidic selection in this Arizona white wine. Expect layers of flavor, ranging from lime and coconut to ripe green apple and minerals, in every delicious sip. $48

Tantrum Wines 2018 Whimsy

This luscious, balanced Chardonnay is the result of southern Arizona winemaker Brighid McLoughlin’s decade in the industry. There is a perfect level of acidity here, but make no mistake, this is a Chard of the highest order. $24

Chateau Tumbleweed 2021 Miss Sandy Jones

This Clarkdale hotspot knows a thing or two about blending wine. The vineyard is the result of a coupling between two husband-and-wife teams who have worked in Arizona wine for years. This white wine winner starts with an extraordinary Chardonnay from two vineyards as its base. Sauvignon Blanc is then added to provide some acid, and then little-known Ugni Blanc grape, also known as Trebbiano, completes the makeup, adding a nutty spice and touch of fruit flavor. $26

LDV Winery 2018 Sky Island Viognier

This Cochise County vineyard, which has a tasting room in the heart of Old Town Scottsdale, specializes in 100 percent estate-grown wines. The 2018 Viognier is aged in stainless steel to best bring out the minerality of the varietal. There are also exceptional notes on citrus in every bright, crisp sip. of this Arizona white wine. $29

Alcantara Vineyard 2020 Mesa Blanca

A complex marriage of equal parts Pinot Grigio and Sauvignon Blanc, this white blend from northern Arizona’s Verde Valley AVA comes out of the gate strong with fresh-cut grass and red apple on the nose. The flavors soften to the taste, thanks in great part to the ripe strawberry notes that jump to the forefront. $32.95

Pillsbury Wine Inappropriate 2020

The cheeky name of this ultra-aromatic white blend is a nod to owner and winemaker Sam Pillsbury (by his own admission). Expect a blast of orange and peach jams with this San Francisco Chronicle Bronze Medal winner, which is made from Pillsbury’s popular Symphony white and Malvasia. $35

"Where Are Those Morgans" Sedona Wineries guide

Thu, 04 Aug 2022 21:12:10 GMT

Sedona Wineries guide here

Winemaker of the Month

Thu, 28 Jul 2022 21:11:30 GMT

Wine Business Monthly names Joe Bechard Winemaker of the Month in May 2022!

“Working in a wine “frontier” can get lonely sometimes. Seeking advice, finding information, making smart purchases, forming relationships with suppliers: everything is more difficult from a distance. Wine Business Monthly is one of the best resources I have to keep up on new research, products, equipment, market trends and to stay connected to the greater industry.”

ANNUAL CASE PRODUCTION: Currently 5,000 cases for Chateau

Tumbleweed (growing annually) and 1,500 cases for our partners

at D.A. Ranch Vineyards.

PLANTED ACRES: We source fruit from 10 to 12 vineyards every year.

Mostly from the Willcox AVA in southeastern AZ, but also from

here in the Verde Valley AVA when we can. We need to get to work

on a vineyard ASAP – fruit is scarce in Arizona. We’re very lucky

to have some great relationships.

CAREER BACKGROUND: I fell in love with Oregon Pinot and wine

more broadly while in journalism school at the University of

Oregon, but never planned to work in the business. When I moved

to Sedona for my first newspaper job in 2004, I discovered that

Arizona had a tiny wine industry (fewer than 10 bonded wineries

at the time). I left the newspaper before the 2005 harvest and

became a cellar rat. I spent the next 10 years working for several

wineries in the Verde Valley (most notably Page Springs Cellars

and Merkin Vineyards/Four-Eight Wineworks) before opening

Chateau Tumbleweed in 2015 with my wife and two of our best

industry friends. We are also partners with the Petznick family,

owners of D.A. Ranch Vineyard. (There are now more than 100

bonded wineries in our state.)

WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL CHALLENGE? Operating

a small winery with fairly shallow pockets in an upstart wine

region brings new challenges every day! It’s humbling. Luckily wine

teaches patience, perseverance and gratitude for the little things.

We’re fortunate that we get to be ourselves and have a good time

while also making wines we’re immensely proud of.

VARIETALS THAT YOUR WINERY IS KNOWN FOR: We’ve had more than

30 different varietals pass through our doors. The experimentation

and discovery is a huge part of what draws me to Arizona wine.

We make several larger blends and a wide range of vineyard and

varietally designated wines. Picpoul Blanc, Graciano, Cabernet

Franc, Sangiovese and Mourvedre are probably some of our

favorites right now.

9 Reasons You’ll Fall In Love With This Quaint Arizona Town

Sat, 19 Mar 2022 21:10:17 GMT

Overshadowed a bit by the neighboring mountainside marvel of Jerome and the fun Old Town scene of Cottonwood, the little town of Clarkdale, Arizona, is a true under-the-radar gem. It might not get the tourism attention of some of its Verde Valley neighbors, but Clarkdale positively glows with charm and history.

A visit to Clarkdale will yield early 20th-century Americana in virtually every direction — from the lovingly preserved Craftsman-style homes to the historic train that takes passengers along the scenic Verde River Canyon to the row of vintage storefronts on Main Street.

Known as Arizona’s first master-planned community, Clarkdale got its start in the early 1900s as a “company town” for the United Verde Copper Company, the behemoth that was extracting massive amounts of precious metals from the mines of Jerome, perched high on nearby Mingus Mountain.

As a frequent visitor to Clarkdale, I have long been enchanted by the wide streets fronted by rows of houses with broad front porches, graceful gables, and colorful stucco exteriors. Add in the fascinating copper-mining history and the varied outdoor-recreation opportunities, and Clarkdale makes for a wonderful stop on a tour of the beautiful Verde Valley. And at less than two hours north of Phoenix, it also makes a great day trip destination. Here are nine reasons you’re sure to fall in love with quaint Clarkdale.

1. The Charming Historic District

Clarkdale was founded in 1912 to serve as a home base for the employees of the United Verde Copper Company’s smelter, which was located near the Verde River. From 1913 to 1953, the smelter processed the copper ore that was brought down the mountain from Jerome.

The little town in central Arizona was planned, owned, and developed by William A. Clark, a mining and banking magnate who had interests all over the United States and is known to this day as one of the wealthiest people in American history. The town was developed with meticulous care to cater to every need of the United Verde Copper Company employees.

Today, virtually every building in the original homesite of Clarkdale is a treasure trove of history from Arizona’s early mining days. Its pretty town-square park and classic small-town business district are well-preserved, as are its charming brick and stucco homes.

Any sightseeing visit to Clarkdale should include a walking tour through the neighborhoods that include Upper Town (where upper management with the United Verde Copper Company lived), Lower Town, and the Clark Memorial Clubhouse and old Post Office, which now houses Clarkdale town offices.

2. Tuzigoot National Monument

Just a few miles from the townsite of Clarkdale is the stunning Tuzigoot National Monument — proof that the region along the Verde River was prime real estate centuries before mining interests officially put it on the map.

The ancient village sits atop a rugged hilltop that looks out onto the winding Verde River far below. Dating back to 1000 A.D., Tuzigoot was home to the Sinagua people who farmed the fertile valley and had trade routes that spanned hundreds of miles. Experts believe the native people left the area around 1400.

Tuzigoot was excavated and reconstructed in the 1930s, and today it serves as a fascinating national monument on the outskirts of Clarkdale. Visitors can wander through the interconnected homes and gaze out at the tree-lined river below, vivid green in the summer and golden in the fall.

3. The Verde Canyon Railroad

For a step back into the early days of train travel combined with a journey through amazingly beautiful natural treasures, it’s hard to beat the Verde Canyon Railroad.

The railroad, which is based in Clarkdale, emphasizes the juxtaposition between worlds, inviting you to “breathe deep, order a drink, and relax as you glide along on a four-hour, 20-mile journey through 110 years of history while enjoying modern creature comforts like climate control, comfortable seating, thoughtful décor, and awe-inspired scenery.”

Along with its gorgeous scenery and frequent wildlife and bald eagle sightings, the railroad offers everything from wine-tasting events in May to Fright Nights in October to its Magical Christmas Journey in December.

4. Arizona Copper Art Museum

The role that copper played in the history of Clarkdale — and indeed in all of Arizona, sometimes known as the Copper State — is front and center at the excellent Arizona Copper Art Museum.

Housed in the stately old Clarkdale High School building right along Main Street, the museum features everything from copper “trench art” to a huge array of pots and pans of burnished copper to drinkware and winery equipment made of copper.

With its massive display out front that depicts mining carts filled with copper ore, you’re sure to notice the museum upon entering Clarkdale. It is definitely worth a stop — both for the mind-boggling assortment of copper art items and for the captivating lesson on Clarkdale’s early days as “Smelter City.”

5. Beautiful Mingus Mountain

Clarkdale lies at the base of the Verde Valley’s largest promontory, Mingus Mountain, and you are never far from the views of the rugged mountain range as you wander the town’s streets.

A visit to Clarkdale wouldn’t be complete without a drive up the mountain along Highway 89A toward Jerome, and beyond to the mountain summit that lies at more than 7,000 feet elevation. The road is twisty and full of hairpin turns, but the views are consistently splendid.

6. Brewery, Bars, And Restaurants

Clarkdale packs plenty of dining and beverage opportunities into its small downtown — featuring everything from a new brewery to a local favorite Mexican restaurant to a classic Main Street eatery.

Several of the spots are located within steps of one another along Clarkdale’s Main Street.

Among the Main Street spots to check out are mainstay Mexican restaurant Su Casa, known for its large outdoor patio and Mexican favorites like queso dip, chimichangas, and street tacos; the Main Street Café, serving an assortment of salads, pizzas, and burgers; the 10-12 Lounge, known for cocktails and live music; and the Smelter Town Brewery, a new establishment with a friendly vibe and locally produced brews like the Modern Miner Milkshake IPA and Clark’s Copper Ale. Or for a chance to check out local wines, head to Chateau Tumbleweed along Highway 89A.

7. Hiking At Dead Horse Ranch State Park

Located about halfway between Clarkdale and Cottonwood is the lovely Dead Horse Ranch State Park, located right along the banks of the meandering Verde River.

The state park features a variety of activities — from bird watching to fishing to camping. It also is a great spot from which to venture out on a hike in the rugged limestone hills that line the river. For sweeping views that encompass the surrounding valley, the Tuzigoot ruins, and wildflowers (in the springtime), head to the nearby Lime Kiln Trail or the twisting Raptor Trails.

Pro Tip: Note that the trails in the hills around Dead Horse Ranch State Park offer little shade and are best hiked in the cool-weather months of late fall, winter, and early spring.

8. Easy River Access

With its location right along the Verde River, Clarkdale offers several convenient spots for accessing the river for fishing and kayaking, including the Tuzigoot River Access Point, a part of the Verde River Greenway State Natural Area. The area features a primitive boat landing/launch area and allows kayakers and canoeists a small landing space with a path that leads up to the parking area on the lower bench.

The access point is near the Tuzigoot Bridge, where fishermen often park and fish under the bridge.

Clarkdale is also known as the gateway to Sycamore Canyon Wilderness Area in the Verde Valley, and it is about a 30-minute drive from the canyon’s beautiful Parson’s Trail, which offers a shady stroll along a cool, clear desert stream set in a magnificent red rock canyon.

9. Jerome, Cottonwood, And Sedona Are Nearby

One of the beauties of the Verde Valley is that each of its towns has a unique character, and they are all located within a quick drive of one another.

For a deep dive into Arizona’s rough-and-tumble mining past, be sure to check out the town of Jerome, positioned precariously on the steep slope of Mingus Mountain — about a 10-minute drive from Clarkdale.

And for a fun day of hopping from wine-tasting rooms to assorted restaurants and cafés, check out the nearby town of Cottonwood and its charming Old Town area, located less than 10 minutes from Clarkdale.

Or, for a chance to take in the one-of-a-kind wonders of Arizona’s stunning red rock country, Sedona is just a 30-minute drive northeast of Clarkdale.

Pro Tip: Although there are no major chain hotels located within Clarkdale town limits, the small Clarkdale Lodge occupies a historic building in the downtown area, and there are numerous Clarkdale vacation rental options available on Vrbo. In addition, there are plenty of lodging spots to choose from in nearby Cottonwood.

Off the Vine: 25 wineries to showcase products from their cellars

Sun, 06 Feb 2022 21:09:42 GMT

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The Arizona wine industry has evolved greatly in the past couple of decades, bringing dozens of new vintners and a blossoming of wine varietals and styles.

An ideal way to experience the current crop of offerings is at the Off the Vine Arizona Wine Festival on Saturday, February 19, at historic Steam Pump Ranch in Oro Valley.

The festival will showcase 25 of the state’s 120-plus wineries, with each bringing several wines from their cellars. “Orange wines; canned sparkling wines; dry, dusty, fruit-forward reds; unique, fresh, aromatic whites — they can really explore the terroir of Arizona,” says Kris Pothier, president of the Arizona Wine Growers Association and co-owner of Chateau Tumbleweed.

The wine tasting will be set up in tents and attendees can meet winemakers, so come with questions, Pothier notes. Picnic tables are abundant, as are treats from food trucks and an adjacent farmers market.

“I go to a lot of festivals, and this is by far my favorite place to be pouring wine,” Pothier remarks.

This is thanks to the food, live music and “insanely gorgeous” location, not to mention the array of vintners.

Arizona has three American Viticultural Areas (AVAs), or official grape-growing regions: Sonoita-Elgin, Willcox and the Verde Valley, the latter of which was just federally recognized in November 2021. All three will be represented at the festival, but “78% of the fruit grown in the state is coming from Willcox, so they’re going to be drinking wine that’s from a place about an hour-plus from where they’re standing in Oro Valley,” Pothier says.

All the grapes that are grown here are planted at between 3,500 and 4,500 feet in elevation and really run the gamut, according to Pothier. “There are not a lot of varietals that don’t grow in Arizona,” she notes.

Wine regions typically bring to mind a certain type and style of grape. Napa Valley, California, is known for big, bold Cabernet Sauvignon. Willamette Valley, Oregon, is home to elegant Pinot Noir.

Pothier says the defining quality of Arizona wines is its wide swath of terroir and style. That’s exciting for growers and drinkers.

In the early 2000s, several growers were big on Rhone varietals and blends (mainly Grenache, Syrah, Mourvèdre and Viognier), Pothier said, but today’s crop of winemakers are experimenting with grapes such as Aglianico, Montepulciano and Sangiovese.

“These Spanish and Italian varietals at these high elevations with the extreme sun retain their acidity in the cellar,” she remarks.

Chateau Tumbleweed, in fact, produces a Sangiovese from the Cimarron vineyard in Willcox that was planted in the late 2000s by Dick Erath (of Oregon wine fame) and later sold to Todd and Kelly Bostock of Doz Cabezas WineWorks.

Pothier says Arizona is closer than anywhere else in the New World at producing these Old World varietals with the same characteristics as their forebears. An enology instructor at a wine college in Tuscany “thought it was extremely varietally correct, and it was surprising to him because he didn’t know Arizona propagated vines,” she muses.

Another grape that’s gaining attention here is Graciano, a beefy, acidic Spanish varietal used in Rioja blends.

“In Spain, they find it too aggressive and acidic to bottle alone, but the way it expresses itself in Arizona is fantastic,” Pothier says.

Also, Kent Callaghan, who’s been making wine in Arizona since 1990, is a big proponent of Tannat and Petit Manseng, and many winemakers are using Malvasia Bianca due to its floral nose.

Those earlier days of Arizona wine, even into the 2000s, were tougher than now, Pothier says, because the American palate wasn’t as adventurous. Many casual wine drinkers were conditioned to stick to Chardonnay and Cabernet Sauvignon, and wouldn’t order anything they couldn’t pronounce. There also was a stigma that only certain places could produce wine. Today, there are 260 AVAs in 34 states, and Arizona wines have been highly awarded at competitions and well-reviewed in major publications.

Over time, too, Pothier notes the snob factor has decreased, which has helped the state’s wine industry flourish. Wine isn’t “only for a certain sector of society who’s well-traveled” anymore, she says. And many wine labels are fun and whimsical, including those that Pothier illustrates herself for Chateau Tumbleweed.

People are more comfortable being open to new experiences with wine as well. At Off the Vine, Pothier suggests, if you aren’t familiar with some of the grapes and blends and unsure if you’ll like them, tell the person pouring what you normally enjoy so they can give you something similar.

Not to mention, don’t be shy about asking at the tables for more information about the winemakers and their wares and backgrounds. Most of the wines being poured will be from the 2018-20 vintages, which Pothier says were all good growing years. Bottles will be for sale on site as well.

Stalwart producers such as Callaghan Vineyards, Dos Cabezas WineWorks and Caduceus Cellars will be there along with new upstarts such as Cove Mesa Vineyard, the Oddity Wine Collective and the 100 percent woman-owned Vino Stache Winery. A full list of participants and all other details are on the festival’s website. “We are a small group of people and we’ve all helped each other through the years, which is lovely, and it’s nice to see us all in one spot,” Pothier says.

Off the Vine Arizona Wine Festival

WHEN: 11 a.m. to 6 p.m. Saturday, February 19

WHERE: Steam Pump Ranch, 10901 N. Oracle Road, Oro Valley

COST: $35 ($30 for early bird tickets); nondrinkers and children are free

INFO: offthevineaz.com

The Five Best Wine Road Trips in the U.S.

Mon, 03 May 2021 21:08:29 GMT

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Virginia
Winding roads, wonderful wines.

I've been fortunate to travel to many wine regions, but somehow I have never fully explored the one right outside my door: Virginia. After being shut in for months and on the brink of going stir-crazy, though, I decided it was time to escape D.C. for greener pastures—ones that included wine. Virginia wine country is vast, with over 300 wineries and 4,000 acres of grapes, but I narrowed it down with this plan: I would visit only wineries with wines I had never tasted before. After achieving a deep, deep familiarity with the walls of my home, I was definitely in search of something new.

Casanel Vineyards & Winery, my first stop, was a little over an hour from home. Tucked down a winding road near Leesburg, in the heart of Virginia horse country, Casanel is run by the DeSouza family; here, Katie DeSouza Henley and Tyler Henley craft some of Virginia's best Petit Verdot. Though the DeSouzas also grow Chardonnay, Pinot Gris, and Cabernet Sauvignon, they focus on the grapes they feel best serve Virginia: Petit Verdot, Carmenère, and the native grape Norton.

Winemaker Katie DeSouza Henley feels Petit Verdot has the potential to be a signature Virginia wine: "The grapes are smaller, darker, and might not produce as much as Merlot, but it's concentrated. And it's considered an underdog, just like Virginia. People discredit it, but we don't. I feel we can take this blending grape and make an elegant varietal wine that is inherently Virginia."

From Casanel, the short drive to Otium Cellars was as scenic as they come: stone and brick homes, winding roads, horses grazing. Otium owner Max Bauer is a rare bird in Virginia because he concentrates on Austrian and German grape varieties—Blaufränkisch, Zweigelt, Grüner Veltliner, and Grauburgunder (the German term for Pinot Gris). The winery's Blaufränkisch and Grüner Veltliner were particularly delicious, with softer peppery notes than their Austrian counterparts; I feel they should be on everyone's radar.

Charlottesville's The Wool Factory is a historic wool mill complex from 1868 recently converted to restaurants, shops, and an event space. Inside, Selvedge Brewing offers craft beers and more casual fare, while Broadcloth (opening soon) will be fine dining from executive chef Tucker Yoder and executive pastry chef Rachel De Jong. The unpretentious lunch I had felt like a home-cooked meal, but one made better by the lineup of wines, such as a crisp Blanc de Blancs Traditional Méthode Traditionnelle (made by acclaimed Virginia winemaker Claude Thibault). Paired with chicken liver mousse, it was a divine combination of fat and salt. And if the smoked mushroom tacos are on the menu, they are a must-try.

After lunch, it was time to head to Gabriele Rausse Winery. Rausse is considered the "father of Virginia wine" and did stints at Barboursville Vineyards and Jefferson Vineyards before branching out on his own in 1997. My wine rack thanks him because his 2017 Baer Ridge Vineyards Cabernet Franc Reserve is now on constant rotation in my glass. I also highly recommend hiring a driver to visit Ankida Ridge. The winery is quite a distance from downtown Charlottesville, about a 75-minute drive, but more than worth the trek. Co-owner and vineyard manager Christine Vrooman will welcome you as a member of the family, and the wines match her personality: vibrant, expressive, and focused.

Listen, I am not a member of the anything-but-Chardonnay club. I love Chardonnay, and Hark Vineyards makes one that truly represents Virginia. It doesn't have the warmth-driven richness of California nor the finesse of Burgundy, but it's round and fragrant, with a savory character that lingers. "This is Virginia wine and speaks to Virginia," winemaker Jake Busching told me. "So when you start drinking this Chardonnay, it's complex and interesting because for most people it's an entirely new terroir."

Even so, I admit that at Fleurie restaurant later that night in Charlottesville, I cheated on Virginia with a glass of Champagne Bauget-Jouette, at least until wine director Melissa Boardman suggested a side-by-side comparison of Virginia and a few of the many international wines on her list during dinner. Linden Vineyards' Late Harvest Petit Manseng and a Domaine Rousset Peyraguey Sauternes both paired beautifully with chef Jose de Brito's crème brûlée and proved yet again that Virginia wines can go head to head with wines from anywhere else in the world.

The Quirk Hotel Charlottesville (rooms from $200, destinationhotels.com), where I stayed during my trip, blends modern and vintage touches. A boutique art hotel and a great home base for a Virginia wine trip, it has paintings and sculptures from national and regional artists on display around the property, as well as a substantial gallery. After enjoying a Pink Breeze—vodka, cucumber, raspberry, lime, and Prosecco—in one of the rooftop bar's heated igloos, I headed to dinner at the Pink Grouse restaurant, just off the hotel lobby. After all, I didn't want to stay out too late—I still had to pack up all the wine I'd purchased before heading home.

—Julia Coney

Five Virginia Wines to Try

2018 Stinson Vineyards Wildkat ($28)

This aromatic Rkatsiteli, an unusual white variety originally from the Republic of Georgia, is thirst-quenching in the best way.

2017 Gabriele Rausse Baer Ridge Vineyards Cabernet Franc Reserve ($34)

Rausse's Cabernet Franc is elegant and ageworthy but also tastes so good that it deserves to be opened now.

2017 Hark Vineyards Chardonnay ($36)

Balanced and complex, this white has a whisper of oak—ideal for less-is-more Chardonnay fans.

2017 Casanel Vineyards & Winery Petit Verdot ($46)

This juicy, darkly fruity Petit Verdot reminds me of blackberry cobbler laced with rich tannins. It makes you wish more people made single-varietal Petit Verdot; luckily, Casanel does.

2018 Ankida Ridge Pinot Noir ($52)

Simply one of the best Pinot Noirs coming out of Virginia, this bottle is bursting with red fruit and texture.

Texas

A wine drive through Hill Country.

If Napa Valley is California's quintessential wine country, then the Hill Country plays that role for Texas. Getting here is as simple as a quick weekend flight to Austin, and with wildflower season in full swing, late spring is the perfect time to visit—cowboy boots and convertible rental car optional.

On a recent trip, I based myself at Camp Lucy, just outside of Dripping Springs. Don't let the name fool you: Camp Lucy is a luxe outdoor hideaway on nearly 300 acres of untouched wilderness. With exquisitely decorated cabins and a lengthy menu of amenities and activities (hatchet throwing, anyone?), the place is simply enchanting.

My first morning, I headed out U.S. Highway 290, the central corridor for Hill Country wineries, making my first stop at Ron Yates Wines, where I snagged a shady seat on the outdoor patio. Yates, with his long hair, full beard, and flip-flops, roamed from table to table, doling out splashes of a newly bottled 2019 Merlot. "I grew up in a place where everything was always comfortable and easygoing," Yates, who's originally from nearby Marble Falls, told me. "I wanted to bring that same feeling of casualness to our guests."

Just a few miles away, at Sandy Road Vineyards (run by Yates' associate winemaker, Reagan Sivadon), a treehouse platform overlooking the vineyard proved the perfect spot to sip a fruity pét-nat rosé made from the Spanish Prieto Picudo variety.

That evening, I returned to Camp Lucy for dinner at Tillie's restaurant, which was built from a reclaimed 19th-century Vietnamese town hall with towering ironwood rafters that had been transported to central Texas. A plate of orange-chile-sauced fried brussels sprouts followed by an entrée of red snapper in a creamy Meunière sauce proved a soulful meal, and I strolled back to my cabin beneath the hypnotic humming of cicadas.

Day two brought me to William Chris Vineyards, where, at a shady table overlooking the lush estate vineyards, I lingered over a floral blend of Blanc du Bois, Malvasia Bianca, and Moscato Giallo called Mary Ruth. At Ab Astris Winery, a newcomer located just over the glimmering Pedernales River, I encountered a minerally 2019 Clairette Blanche that made me hungry for fresh oysters. And at Texas stalwart Pedernales Cellars, I stretched out on a picnic blanket on the sprawling lawn and sipped on a tropical 2018 Albariño.

But my last appointment proved to be the most spectacular. Southold Farm and Cellar has one of the most stunning hilltop views in the entire Hill Country. The tasting room sits atop a lofty rise that offers a panoramic view of the region. Surprisingly, the winery got its start in Long Island in 2012 but transitioned to Texas' warmer climes in 2016, and winemaker Regan Meador has swiftly garnered a following for his lively, low-intervention wines. As I gazed out over rolling hills from the cozy porch swing of the farmhouse tasting room, I savored his nutty, skin-fermented Sing Sweet Things Albariño and thought to myself that when it came to Southold, New York's loss was definitely our gain.

—Jessica Dupuy

Five Texas Wines to Try

2018 Pedernales Cellars Texas Albariño ($20)

Fragrant, crisp apple and tropical fruit notes are the heart of this white.

2019 Ab Astris Aurora Rosé ($22)

A deep rosy hue leads to red-berry aromas and broad yet lifted flavors.

2017 Ron Yates friesen vineyards Tempranillo ($30)

This standout single-vineyard Tempranillo has rich dark fruit and tobacco notes.

2018 William Chris La Pradera Cinsault ($32)

An easy-drinking, playful red with cranberry and pomegranate flavors.

2018 Sandy Road Sangiovese ($34)

This earthy Sangiovese is elegantly structured, with rich notes of Bing cherry, mushroom, and savory herbs.

Michigan

Great lakes and greater grapes.

I may be biased as a native Michigander, but northern Michigan is one of the best-kept secrets in the country. Whenever I need an escape from it all, I head to the upper left corner of my mitten-shaped state to spend time amid the sweeping sand dunes, pristine lakes, and one of the most exciting up-and-coming wine regions in the country. Until recently, Michigan's wines had a reputation for being cloyingly sweet: Think ice wines and super-sugary Rieslings. Now, thanks to a group of ambitious winemakers, there has never been a better time to drink them.

There are two main wine trails in this part of the state: Old Mission Peninsula, which runs up the middle of Grand Traverse Bay, and the Leelanau Peninsula, which runs along the west side of the bay. In the middle, at the bottom, sits Traverse City, an ideal base for winery-visiting. On a recent trip, hotel options were middling at best, but Airbnb options abounded. I rented a renovated farmhouse on the outskirts of the city, a three-minute drive from Farm Club, a photogenic place that's a restaurant, brewery, bakery, and market—and a great spot to grab snacks like locally made cheese and crackers.

I set off the next morning armed with a hefty chilaquiles-stuffed burrito from Rose & Fern café and a foamy cappuccino from Mundos, a great local roaster, for Mission Point Lighthouse, the northernmost point of Old Mission Peninsula. I worked my way down, stopping off to try several wines from 2 Lads, where Oregon winemaker Thomas Houseman recently relocated. My favorite? A sparkling rosé that made a chilly day feel like summer. I kept driving, at times pulling over just to stare in awe at the breathtaking views of Lake Michigan, and finally arrived at Mari Vineyards. An impressive operation, it feels straight out of a Dan Brown novel thanks to the Knights Templar iconography on the building. This is where winemaker Sean O'Keefe spends his time, exploring hands-off winemaking techniques. Mari also happens to be just up the road from Chateau Grand Traverse, the first winery in the region, which O'Keefe's father founded in 1974 and his family still owns.

A day of wine drinking, I found, is best sopped up with plates of housemade pasta and clever salads, like one crafted from paper-thin slices of celery and mushroom, from Stella Trattoria, which is arguably the most famous restaurant in the area, and for good reason. I woke up the next morning hungover—not from wine but instead from the sheer amount of carbohydrates I had managed to consume.

But I hauled myself out of bed regardless. It was time to head up the Leelanau Peninsula, which has nearly 30 wineries. First, I headed down a shady lane, to Shady Lane cellars, one of the only operations in the area with a female winemaker. I found their canned wine selection incredibly charming and grabbed a few before heading to one of the best-known vineyards in the area, Mawby. There, brothers Michael and Peter Liang make two labels: Mawby, which is known for sparkling wines with raucous names like Sex, and BigLittle, their younger label, which makes a number of easy-to-drink still wines.

Vineyards dot the landscape all the way north until you hit the towns of Leeland and Suttons Bay, either of which could be the setting of a Hallmark movie. Between them sits 9 Bean Rows, a tiny bakery that makes the best almond croissant I've ever had. Proprietors Nic and Jen Welty also operate a pizza oven out back. I grabbed a fresh pie topped with artichoke hearts and a generous amount of mozzarella: the perfect road trip companion for the drive back down to Traverse City.

—Khushbu Shah

Four Michigan Wines to Try

2019 Biglittle Open Road Rosé ($17)

Crisp red fruit notes make this easygoing rosé hard to resist.

2017 2 Lads Sparkling rosé ($28)

Winemaker Thomas Houseman crafts this bright, lime-scented sparkler almost entirely from Chardonnay. (It's 1% Pinot Noir.)

2017 Shady Lane Cellars Blaufränkisch ($28)

Black-fruited with velvety tannins, this will win over anyone who's never had Blaufränkisch before (basically, everybody).

2017 Mari Vineyards Simplicissimus ($36)

This bubbly from Sean O'Keefe is not quite a pét-nat, but not quite a traditional sparkling wine, either. One thing it definitely is, though? Delicious.

New York

Long Island wines hit new heights.

Potatoes. On Long Island's North Fork, those Cabernet vines you see? That land once grew potatoes. Merlot? Potatoes. Cabernet Franc? Chardonnay? Sauvignon Blanc? Potatoes, potatoes, potatoes. And while I'd be hard-pressed to make a choice between wine and french fries as something to strike from my life, I'm going to be bold and say that when it comes to a reason to visit a region, wine grapes win over spuds every time.

This assessment crossed my mind while I was sitting in one of the newly erected bungalows at Macari Vineyards, drinking a glass of the winery's tangy Lifeforce Cabernet Franc (so dubbed because it ferments in a concrete egg) and eating truffle mac and cheese from local go-to caterer Lauren Lombardi. The bungalows are snazzy canvas tents where you can relax with your group in a socially distanced way. Like the catered lunch, the decor inside is locally furnished, and if you fall in love with the wool throw tossed over your chair or the serving bowl filled with farro, arugula, and roasted butternut squash salad, it's probably for sale.

So, an admission: I hadn't spent a weekend in Long Island's wine country in way too long. For a New York City resident (and a wine writer!), that's unconscionable. But that gap did make me aware of how much has changed here: how the North Fork has drawn in some of Montauk's Brooklyn-by-the-sea cool; how its towns are burgeoning with excellent restaurants and boutique hotels; how many wineries have popped into existence (or changed hands); and, particularly, how good the wines are right now.

At Rose Hill Vineyards, formerly Shinn Estate Vineyards, I eavesdropped on a local couple who'd stopped in after nine holes of golf. They were chatting with Jon Sidewitz, a tasting room server. "I can't believe all the homes going up out there," the woman said. The winery's nonvintage red (current offering: a blend between 2017 and 2018) had the distinctive tobacco–sweet cherry scent of Cabernet Franc; it was something nice to sip while pondering how one result of plague panic has been a boom in house sales here.

Wineries have done oddly well, too. Every one I visited reported being swamped during the summer of 2020. "By October, we were exhausted," Jerol Bailey, director of sales at Lenz Winery, told me. "We're busy even now." Lenz is acclaimed for its old-vines Merlot, arguably the red grape that does best in Long Island's variable maritime climate, and the 2013 was rich with spice and kirsch notes. But the real surprise for me was a lovely, lychee-scented dry Gewürztraminer, lime-zesty and vibrant. Winemaker Thomas Spotteck said, approvingly, "It's got those punch-you-in-the-face aromatics." It certainly did, if getting punched in the face was a really great thing.

Despite the changes, the North Fork is still nothing like the Hamptons. It hasn't lost its agricultural roots, and in the summer, farmstands line the roads, selling sweet corn, ripe berries, leafy greens, and, yes, even potatoes. Local seafood is equally good, and at the Suhru Wines Tasting House in Cutchogue, over a glass of the only Teroldego I've ever seen outside of Northern Italy—inky purple, earthy, peppery, delicious—sales and marketing director Shelby Hearn told me, "At least once a month I find a new oyster farmer. It's like eggs. You stop by the side of the road and pick up a dozen."

Chef Stephan Bogardus uses all this abundance in his superb cooking at The Halyard, located at Sound View Greenport (rooms from $195, soundviewgreenport.com), a 1950s seaside motel recently spiffed up into early 21st-century cool. Bogardus adds depth to a local fluke tartare with miso and hijiki; his seared Long Island duck breast was exquisitely tender thanks to six days of dry aging. If you're offered the salty "biscuits with really good butter," say yes—the butter is indeed really good, and the biscuits are even better. Smuggle them out for breakfast the next morning. I did.

Then there's the North Fork Table & Inn, a much-loved local icon recently taken over by exceptionally talented NYC chef John Fraser. Dishes like his mysteriously light tempura squash, decorated with flower petals from the biodynamic farm just down the road, are not to be missed. Nor is beverage director Amy Racine's impressive list, which splits 50-50 between local bottles and international choices. Initially, she planned to skew more toward Europe, she told me, but "the guests were much more interested in local wines than I expected. And I was really blown away by a lot of them, too. Like some of the old Macari Bergen Road reds I tasted and then put on—those wines have aged beautifully."

Fraser is emblematic in a way of how much is going on out here: He's also opening a 20-room hotel this summer just down the road, right on Peconic Bay, and a market-café just down the same road but in the other direction. Yet for all the new ventures, nearby Southold Fish Market still brings in porgies, stripers, day-boat scallops, and more off the fishing boats every morning. And in Greenport, while I loved staying at the boutiquey Menhaden hotel (rooms from $559, themenhaden.com), with its roof deck looking past flitting gulls to the sea; I also loved the fact that it was right next to the town's straight-out-of-the-1950s George D. Costello Senior Memorial Skating Rink. As Fraser had said to me: "We're not dealing with the perfectly polished Hamptons thing here. And that's great."

—Ray Isle

Four Long Island Wines to Try

2016 Lenz Winery Gewürztraminer ($20)

With its telltale scent of lychee fruit, this white is one of many fine bottles in the Lenz portfolio. Don't miss the winery's graphite-scented Estate Selection Merlot, either.

2019 Macari Horses Sparkling Cabernet Franc ($26)

This lightly fizzy sparkler has lovely red fruit flavors, and the name is a nod to the bluffs at the edge of Macari's property, which suggest the shape of a horse's head—and were used by 1920s bootleggers as a covert route to the sea.

NV Shinn Estate Vineyards Red Blend ($25)

A classic Bordeaux-style blend, this red is plump with ripe cherry fruit and lifted by a dried tobacco note; for this release, longtime winemaker Patrick Caserta blended wines from the 2017 and 2018 vintages.

2019 Suhru wines Teroldego ($30)

Teroldego is an unusual enough grape in Italy, where it grows almost exclusively in the northern Trentino region. So, Long Island Teroldego? If this earthy, spicy red is any indication, the grape has found an excellent second home.

Arizona

Red rocks meet red wine.

Last summer, desperate to go somewhere (anywhere!), I rented an RV. A visit to the Grand Canyon was on my bucket list, so I made it the starting point for a weekend in Arizona's wine country, which promised to marry an encore of dramatic landscapes with distinct and travel-worthy wines.

I started my jaunt in Verde Valley, one of the state's three wine regions. A morning's drive from the canyon landed me at Merkin Vineyards Tasting Room & Osteria, opened by Maynard James Keenan, the frontman of the rock band Tool turned winemaker of Merkin Vineyards and Caduceus Cellars. While digging into pillowy gnocchi blanketed in a sage-scented cream sauce, I sampled a brambly red called Tarzan and a dry rosé called Jane. Stuffy, Arizona is not, I decided—an impression reinforced on the welcoming open-air patio of nearby Chateau Tumbleweed, which makes focused, refreshing wines like a mouthwatering Vermentino that smelled deliciously of lemon peel, and Willy, a garnet-colored Grenache blend with fine tannins. From there, I headed to D.A. Ranch, an estate winery where the inky wines and verdant property felt like a mirage after a day of desert landscapes—though I admit it did make me briefly regret the RV.

For day two, I headed south to the Sonoita region. The towering rock formations of central Arizona had given way to undulating grasslands before I pulled up to Callaghan Vineyards, where winemaker Kent Callaghan has been relentlessly experimenting, changing what he grows every year, for three decades now. "The soil here lends itself to ageworthy wines," he said—a claim that his 2014 Lisa's, with its apricot aromas, backs up. Callaghan's innovative approach is reflected in the work of those he's mentored in the region, including Todd and Kelly Bostock of Dos Cabezas. At their tasting room, a wood-fired pizza truck turns out pizzas to pair with their boundary-pushing wines, which included an unlikely but delicious white blend, Meskeoli, made from Albariño, Viognier, Malvasia, Roussanne, Petit Manseng, and Kerner, and a "perpetual cuvée" containing vintages from 2015 through 2019. "These would not have found love anywhere but Arizona, 'cause other places got rules," Todd said with a laugh.

The exploratory mindset of the state's winemakers makes Arizona a thrilling place to visit and taste right now. Pavle Milic, beverage director and co-owner of Scottsdale's FnB restaurant, embodies that exuberance at Los Milics, his new winery in Elgin. I stood with Milic among his vines, ringed by mountains, as he described his vision: the tasting room that will immerse guests in the vineyards, the guesthouses that will drink in the star-filled sky. "It will be a little suspension of reality," he said. Then we went inside, and I tasted his vibrant wines straight from the barrels—dry, flinty Grenache and lush Tempranillo—and promised myself I'd be back as soon as they opened this summer. But this time hopefully by plane.

—Karen Shimizu

Five Arizona Wines to Try

2018 Chateau Tumbleweed Mourvèdre ($36)

Mourvèdre excels in Arizona, something shown by the fresh acidity, red fruit flavors, and lightly spicy edge of this wine.

2019 Merkin Vineyards Jane Pink ($20)

Maynard James Keenan's light-bodied rosé delivers beautiful strawberry aromas and crisp, green-apple acidity.

2014 Callaghan Vineyards Lisa's ($28)

This easy-drinking white blend's aromas of apricot and orange make it a favorite for sipping in Arizona's warm weather.

2019 Dos Cabezas Meskeoli ($28)

For a unique taste of place, you can't go wrong with this singular white blend from Todd and Kelly Bostock.

2019 Los Milics Betty's Grenache ($36)

A high-toned red from sommelier Pavle Milic, whose Elgin tasting room will open this year.

Do You Know Idaho?

Fond of visiting Oregon and Washington wineries? Well, why not keep going?

Idaho's emerging winery scene is smaller than those of its neighbor states to the west, but ambition and ideal weather have made it well worth checking out. The state's 60 or so wineries make impressive Cabernets, Syrahs, Rieslings, and other varieties—plus its two main wine regions, the Snake River Valley and the Lewis-Clark Valley, both happen to be beautiful. In the Snake River Valley, east of the Oregon border, head to Williamson Orchards & Vineyards (willorch.com) to try the lime-zesty 2019 Williamson Vineyard Albariño ($23), among others. Across the valley at Telaya Wine Co. (telayawine.com), don't miss the 2018 Turas Red ($46), a powerful, peppery blend of Syrah, Petit Verdot, and other varieties. Finally, if you find yourself farther north, in the Lewis-Clark Valley AVA along the Washington border, drop in at Rivaura Wines (rivaura.com) to try its inky-purple, blackberry-rich, gravelly Syrah ($38). Those are just a few top possibilities; there are many more.

—Ray Isle

Fond of visiting Oregon and Washington wineries? Well, why not keep going?

—Ray Isle

Whether for a gift or drinking at home, this Arizona red wine is great for the holidays

Mon, 23 Nov 2020 21:07:10 GMT

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My memory of a 2019 wine festival feels like eons ago.

It was January in downtown Phoenix and people wore sundresses. It was a time when a former coworker and I could make our way through the throng of people, brushing shoulders with mask-less strangers, and our only concern was what wine to sample next, not whether we were spreading an infectious disease.

It was also the day I declared Earth Cuckoo my favorite Arizona wine.

Chateau Tumbleweed, a winery in Clarkdale, produces approximately 100 crates a year of Earth Cuckoo, a red wine made with a blend of tempranillo, grenache and graciano.

I can't tell you why it was my favorite other than I liked the way it tasted the best. (When it comes to judging wine, I'll leave that to experts such as Richard Ruelas.)

What I can tell you is this: Earth Cuckoo reminds me of my first year exploring Arizona, good food with good company, and the people who helped me settle into a new city and new job.

So this year when I celebrate my small, pandemic-era Christmas in Phoenix, I know which bottle of wine I'm reaching for.

A distinctly Arizona kind of Rioja

Kris Pothier, one of the owners of Chateau Tumbleweed, describes Earth Cuckoo as an "Arizona homage with some poetic license" to the Rioja wines of Spain.

Vintners in Spain tend to plant their grapevines further in the ground, giving the grapes more earthy characteristics, Pothier said. In Spain they tend to push the grapes to a ripe state and age their Riojas in American oak, giving it a big and beefy profile, she explained.

In comparison, Earth Cuckoo is lighter because the grapes are picked earlier when they're still bright and lively, Pothier said. The wine is aged in Hungarian and Eastern European oak, which pairs better with the lighter fruit, she added.

The result is versatile red wine with a spicy plum and watermelon character. It would go well with anything that has fat, salt or brine — the usual suspects in a hearty holiday feast. It probably won't pair well with a bright citrus salad, but some aged cheese, green olives and fig crostini would do nicely.

Where to find this Chateau Tumbleweed wine

Let's start with the bad news: Since Earth Cuckoo is a small-batch wine, Chateau Tumbleweed does not sell it in retail stores.

But there's good news: Chateau Tumbleweed has an online shop and the winery delivers to metro Phoenix. The 2018 vintage of Earth Cuckoo has a 14.3% ABV and sells for $35. People can also purchase bottles directly from the tasting room in Clarkdale.

The Earth Cuckoo bottle features Potheir's illustration of a roadrunner, a terrestrial bird in the cuckoo family, hence the name of the wine. Pothier has updated Earth Cuckoo's label the past few years to change what's in the roadrunner's mouth. On the 2018 vintage the roadrunner grips a scorpion.

The name was inspired by a roadrunner that lived on the Clarkdale property the first year Chateau Tumbleweed moved in, which the owners saw as a good omen.

After a year like this, we could all use a good omen.

Details: Chateau Tumbleweed, 1151 AZ-89A, Clarkdale. 928-634-0443, chateautumbleweed.com.

Put down that White Claw. Here are the 14 best Arizona wines for summer drinking

Tue, 11 Aug 2020 21:06:26 GMT

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Sometimes, sipping on a crisp and cool glass of wine is just what is needed to find relief from the Arizona heat. Although the calendar indicates fall is just around the corner, we know it’ll still feel very much like summer for another month or two.

Vino lovers who wish to support local businesses and farmers can satisfy both cravings with a bottle or two of Arizona-grown and produced wine. And while it’s the season of whites and rosés, local winemakers are also churning out reds that are very summer and summer food friendly.

From porch pounders to palate-smacking sippers, here are the homegrown wines that should be filling your glass when temperatures soar. Prices vary at retail locations.

Bubbles

Merkin Vineyards, Puscifer Queen B Sparkling Rosé ($12)

This can of bubbly was made for summer picnics, hikes and San Diego beach escapes. Made from 100% mourvedre rather than the mainstream pinot noir or chardonnay, this sparkling pink carries a bit more heft, zero sweetness and the ability to play nice with most summertime eats. Fans of red may want to know there’s a canned sparkling garnacha ($12) as well.

Details: merkinoldtownscottsdale.com.

Pinks

Callaghan Vineyards, 2019 Arizona Dry Rosé ($20)

Made with 100% grenache, this refresher does well on its own or partnered with a charcuterie board or fish. Winemaker Kent Callaghan likes this uber-drinkable wine with anything off the grill – think perfectly charred octopus. Delivery by refrigerated truck is free with a 6-bottle minimum purchase.

Details: callaghanvineyards.com.

Carlson Creek Vineyard, 2018 Grenache Rosé ($23)

Fun and playful, this brilliantly hued pink is prepared to party. It boasts notes of watermelon granita, rhubarb, cherry and raspberry cheesecake with a banana skin finish. And it’s medium-bodied, which means it holds its own with flavorful proteins like turkey and grilled salmon, but would also be tasty foil for barbecue chicken. Delivery services resume in October.

Details: carlsoncreek.com.

Arizona Stronghold Vineyards, 2018 Dayden ($14)

A long time favorite among Arizona wine fans, this rosé continues to reliably impress with each vintage. It’s versatile enough to appeal to white and pink-only sippers as well as red wine devotees. This vintage combines syrah, grenache and mourvedre to yield cherry, lime zest and tangerine with hints of wet stone – but in a good way – on the palate. Enjoy with any light summer dish or cheese platter. Delivery is offered within 150 miles of the Verde Valley, so much of the Phoenix metro area falls within these parameters. Fee is $20 for 1-6 bottles and $30 for 7-12 bottles.

Details: azstronghold.com

Whites

Dos Cabezas WineWorks, 2019 Meskeoli ($28)

Bottled this summer, this blend brings together albarino, viognier, malvasia, roussanne, petite manseng and pinch of the little-known kerner – an aromatic white grape with origins in Germany that’s the result of crossing riesling and trollinger, interestingly an Italian red variety. It’ll bring out the best in starters like prosciutto and melon salad and picnic mains like spicy fried chicken. Delivery to the Phoenix area is available. Contact the winery for details.

Details: doscabezas.com.

Garage-East, 2019 The Green Wine ($12)

Packaged ready to go wherever you do, this wine comes in a totable 375 ml can, which is about two glasses worth. Reminiscent of vinho verde – the Portugal varietal known for its brightness and slightly effervescent personality – it’s a blend of malvasia bianca, sauvignon blanc and riesling. Despite its name there is no hint of emerald beyond the can. Delivery to homes in the immediate neighborhood around Garage-East have no minimum purchase requirements. Deliveries to destinations within a 10-mile radius of Garage-East come with a $50 minimum purchase. Deliveries to the rest of the Valley come with a $200 minimum purchase

Details: garage-east.com

Pillsbury Wine Company, 2018 WildChild White ($25)

Filmmaker-turned-winemaker Sam Pillsbury’s WildChild wines have been perennial pleasers for years, and this white blend reflects his affinity for crisp, dry aromatic wines. A combination of symphony, malvasia, pinot gris, riesling and viognier makes this an ideal companion for any cool summer salad, most Asian dishes and delicately seasoned fish or pork. Looking for something new along these lines? Pillsbury just bottled and released his 2019 Barbecue White ($18), the first vintage of a house blend that's made for hot dogs, turkey burgers, wings or simple poolside sipping. Delivery with a 6-bottle minimum order is free.

Details: pillsburywine.com.

Chateau Tumbleweed, 2019 The Descendants ($24)

A 100% rhone blend, this white hits all notes thanks to a trio of roussanne, viognier and grenache blanc. Think bright fruit and acidity meets hints of melon and a kiss of minerality with an air of white blossom, quince and pear that appropriately represent the transition of summer into fall. Aged partly in stainless steel and partly in neutral oak, it manages to walk the ideal line between complex and refreshing. Try it alongside crudité or grilled vegetables, light seafood and poultry bites, antipasti or just solo with a good book. Delivery to the Phoenix area for a $5 fee.

Details: chateautumbleweed.com.

Sand-Reckoner Vineyards, 2018 Picpoul Blanc ($27)

The name loosely translates as “lip stinger,” referring to the grape’s naturally high acidity level. But it’s this characteristic that makes this wine a natural partner for strong shellfish flavors of oysters, clams and shrimp, and grilled fatty fish like salmon or swordfish. This rendition balances that acidity with tropical fruit and finishes with the richness of vanilla custard. Delivery to the Phoenix area for a fee.

Details: sand-reckoner.com.

Reds

Page Springs Cellars, 2018 Mule’s Mistake ($17)

This red blend has grown from being the baby of an "oops" moment in production to achieving cult status. The composition shifts slightly each year, with this vintage being half grenache and the rest carignan, counoise, pinot noir, sangiovese, malvasia bianca and French colombard. But the result is reliably pinot noir-esque that is fruit-driven, light-bodied and goes down easy… maybe too easy. Try it slightly chilled with pretty much anything fit for a classic picnic. Delivery is made to three drop off points in the Valley. A $10 fee applies for orders less than $100.

Details: pagespringscellars.com.

Callaghan Vineyards, 2017 Bonita ($28)

Comprised of grenache, malbec and touriga nacional – a grape that hails from Portugal and is considered to be that nation’s finest – this blend may be a one-off due to the small amount of malbec and touriga nacional, which usually don’t perform well, but in 2017, according to winemaker Callaghan, everything clicked. But it’s bottled for good times now, so pop it open with your favorite grilled dishes like chicken, sausages, hot dogs, hamburgers and steak. Aromatic and complex, Callaghan’s wife Lisa said it’s her favorite lighter red “and it has a little spice to it.”

Details: callaghanvineyards.com.

Lightning Ridge Cellars, 2018 Montepulciano ($29)

Winemaker Ann Roncone specializes in Italian varietals, and this red is among her estate wines. A U.S.-grown version of this grape is rare and this vintage manages to be fresh while maintaining a depth of character. This medium-bodied wine is light enough to compliment a grilled Portobello mushroom yet stand up to a steak or roasted lamb.

Details: lightningridgecellars.com.

Dos Cabezas WineWorks, 2019 Carbonic Macerated Syrah ($30)

Want to impress your wine-loving pals? Bring around a bottle of this to your next intimate patio gathering or Zoom happy hour. Instead of traditional yeast fermentation, winemaker Todd Bostock incorporates the French technique where whole grapes are placed in a airtight vessel with carbon dioxide, allowing the fruit to ferment from the inside in this oxygen-free environment. The result: a bouncy, super bright, earthy wine that begs to be drunk ASAP. Bostock’s wife Kelly called this refreshing lower-alcohol sipper Beaujoulais-esque. “I love it. It’s not weighty.”

Details: doscabezas.com.

Something fun

Garage-East Rosé Pops ($4 or 6 for $20)

This grab-and-go summer favorite is kind of like an adult wine Otter Pop. Winemaker Todd Bostock worked with Tempe-based pastry chef Tracy Dempsey to come up with a recipe that allowed them to freeze yet kept its shape, texture and flavor.

Details: garage-east.com.

Where to buy Arizona wines in metro Phoenix

If you’re looking for a good selection of Arizona wines and want to avoid the big box booze stores and grocers, head to these independent wine shops. Whether you’re very familiar with local wines or a newbie taking your first steps into the homegrown scene, chances are great that you’ll have your questions answered by someone who can help you navigate the terroir.

Arcadia Premium: 5618 E. Thomas Road, Suite 100, Phoenix. 602-464-9000, arcadiapremium.com.

Bottle Shop 48: 3316 S. McClintock Drive, Tempe. 480-820-0804, bottleshop48.com.

GenuWine Arizona: 888 N. First Ave., Phoenix. 602-682-7494, genuwinearizona.com.

Hidden Track Bottle Shop: The Monroe, 111 W. Monroe St., Suite 120, Phoenix. 602-566-7932, hiddentrackbottleshop.com.

ODV Wines: 1325 W. University Drive, Tempe. 602-376-9021, odvwines.com.

Sphinx Date Co.: 3039 N. Scottsdale Road, Scottsdale. 480-941-2261, sphinxdateranch.com.

Have You Tried Wine from Texas, Arizona, and Virginia? All About Three Up-and-Coming U.S. Wine Regions (marthastewart.com)

Thu, 18 Jun 2020 21:05:40 GMT

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You already know about California wines made in Napa and Sonoma, and you might even be familiar with wine from Long Island and the Finger Lakes region in New York. And maybe you've ordered a glass of pinot noir from the Wilamette Valley in Oregon over dinner, but did you know that wine is actually made in all 50 states? Let's take a closer look at three fantastic U.S. wine regions that are still under the radar (for now!).

Virginia

Virginia is the oldest wine region in the U.S. Its most famous champion was that well-known wine connoisseur Thomas Jefferson. In 1773 he hired a famous Italian viticulturist to help elevate vine plantings, but due to rough climate conditions and a destructive aphid called Phylloxera that destroyed the vineyards, the endeavor did not succeed. It wasn't until the mid-1970s that the modern Virginia wine industry began.

It took plenty of trial and error to discover the optimal sites for prime grape-growing—and in Virginia, it's the mountains that have emerged as the critical factor in making fine wines. Aileen Sevier, director of marketing at Early Mountain Vineyards, explains: "The Blue Ridge Mountains and Shenandoah Valley are critical for high-quality grape growing. Altitude, rocky soils, good airflow, and good aspect are all key to mitigating the challenges of grape growing here. As a tourism-driven industry in past decades, too many vineyards were planted based on location for hosting wine tourists as opposed to soil analysis, but that has changed."

As for which grape varieties to look for? That's evolving, too. Historically, Virginia was known for hybrids: Classic European fine wine grapes known as Vitis vinifera were cross-bred with indigenous American grapes to make them more resistant to Phylloxera and better withstand the Virginia climate challenges. Although hybrids are more disease resistant, they don't necessarily have the structure or complexity of their European cousins. But recently, top wineries have been investing in the planting and nurturing of vinifera grapes. According to Sevier, "Petit Manseng, petit verdot, cabernet franc, and tannat are emerging as increasingly important," while stalwarts like chardonnay and merlot have also had successful plantings.

You may not find Virginia wine at your local wine store but many wineries ship directly. Standout bottles from Virginia to order include Early Mountain Rosé 2019 ($25, earlymountain.com), Barboursville Vineyards Cabernet Franc Reserve 2018 ($25, bbvwine.com), Veritas Viognier 2018 ($25, veritaswines.com), and King Family Vineyards Merlot 2018 ($28, kingfamilyvineyards.com).

And to truly experience the magic of Virginia wine country, local lifestyle and wine blogger Carlita Pitts suggests planning a visit. "With more than 300 wineries, there is something for everyone. The state's monumental historic sites, spectacular views of the Blue Ridge Mountains, award-winning wines, and the many unique wine experiences that go beyond a typical tasting make it the perfect place to relax and unwind." Wineries with exceptional hospitality experiences she recommends include Bluestone Vineyard, Blue Valley Vineyard, Pippin Hill, Chateau Morrissette, and Stone Tower.

Arizona

We can date Arizona's link to wine back to when Spanish missionaries traveling through the area planted small vineyards to produce wine for mass in the 1700s. But the wine industry as we know it today officially began in 1979 with Vina Sonoita, the state's first modern commercial wine vineyard. Today, there are over 100 wineries in three main regions: Northern Arizona's Verde Valley, Southern Arizona's Sonoita/Elgin, and Southeastern Arizona's Willcox.

The vivid, diverse, and lush topography may surprise those picturing endless vistas of arid desert. Most of the top vineyard sites are planted at 4,000 to 5,500 feet elevation, which brings warm summer days and cool evenings. In fact, it's not uncommon to experience a 50-degree diurnal shift in temperature throughout the day—giving lots of bright acidity and freshness to the wines.

Arizona is still a local wine-lovers' secret, and that has fostered a very adventurous, open, and creative winemaking community. It's common to hear stories of young couples such as Rob and Sarah Hammelman of Sand-Reckoner Vineyards, who made wine in France's Rhone Valley and were then looking to put down roots back in the U.S. Arizona was an accessible place to buy land at affordable prices and grow a family and business in ways that established regions, like Napa Valley, are impossible to get into without significant capital. And for intrepid producers who find something special in the high desert vineyards, they aren't limited by "classic" grape varieties or styles for the region because what's classic is still a work in progress for such a young wine region.

To try the exciting wines of Arizona, we highly recommend Sand-Reckoner Grenache Rose 2018 ($24, sand-reckoner.com) and Malvasia Bianca 2017 ($35, sand-reckoner.com). Dos Cabezas Wine Works has juicy, barbecue-friendly reds that overdeliver for the price: Try their El Norte 2015 ($30, doscabezas.com) and El Campo 2013 ($30, doscabezas.com). And Callaghan Vineyards, helmed by Arizona wine pioneer Kent Callaghan and his wife Lisa, has such a diverse array of beautiful wines you just might want to join their wine club—but if we had to pick, red wine lovers should try Caitlin's 2016($45, callaghanvineyards.com). White wine enthusiasts shouldn't miss Greg's Petit Manseng 2017 ($35, callaghanvineyards.com).

If you're planning a visit to Arizona wine country, Jessica Dupuy, author of the forthcoming book Wines of the American Southwest for the Classic Wine Library, has some ideas for you. "If you like stark desert landscapes, I think the Verde Valley of Arizona is stunning. Jerome and Cottonwood both offer quaint small-town hotels, shops, and restaurants, and Sedona isn't a far drive if you prefer a little more luxury. You could easily spend a few days at tasting rooms such as Chateau Tumbleweed, Caduceus Cellars, the Southwest Wine Center, Four Eight WineWorks, or Page Springs Cellars."

Texas

Defining Texas wine is difficult, if for no other reason than the sheer size of the state—Texas is larger than the entire country of France!—so you can imagine the diversity of wines, regions, climates, soils, and grape varieties. Texas has eight major wine regions and is the fifth-largest wine-producing state in the U.S. in terms of volume.

The three main winegrowing regions are the North-Central Region, home to the Texas High Plains AVA (which spans over nine million acres), the South-Eastern Region, which includes Austin and San Antonio, and the Trans-Pecos Region, which produces about 40 percent of Texas' grapes. There are more than 400 wineries in the state but the vast majority of Texas wine is consumed by Texans. Because of the hot, dry climate, parts of Texas are often compared climatically to Portugal, Spain, France's Rhone Valley, and southern Italy, so it's not uncommon to see grape varieties native to those locations do very well in the Lone Star State.

If you're a fan of Italian grape varieties, you should try Duchman Family Winery Aglianico 2016 ($40, duchmanwinery.com) and Vermentino 2018 ($26, duchmanwinery.com), or Southold Farm + Cellar Forgotten Dreams Sangiovese Cerasuolo 2019 ($35, southoldfarmandcellar.com). Spanish wine lovers will find a lot to love in Pedernales Cellars Albarino 2017 ($20, pedernalescellars.com) and their Texas Hill Country Tempranillo 2016 ($40, pedernalescellars.com). And if you enjoy French varieties, we recommend Spicewood Vineyards Grenache Rose 2019 ($25, spicewoodvineyards.com),Lost Draw Cellars Roussanne 2018 ($25, lostdrawcellars.com), William Chris Vineyards Artist Blend 2017 ($45, williamchriswines.com), McPherson Cellars "Les Copains Rosé 2017 ($18, mcphersoncellars.com).

For a real Texas wine experience, head for a long weekend to Fredericksburg in Hill Country. Located just over an hour away from both San Antonio and Austin, it's home to over fifty wineries and tasting rooms (plus plenty of charming Bed and Breakfasts, antique shops, distilleries, and breweries). If you're craving a wine-tasting break, make sure to visit Enchanted Rock, which offers camping, hiking, stargazing, and bird watching. And for an indulgent dining experience, Cabernet Grill offers not only incredible cuisine but also an all-Texas wine list, which is perfect for a Texas wine weekend finale.

Arizona Wine? A Conversation with Chateau Tumbleweed (Wine Traveler)

Mon, 01 Jun 2020 21:04:52 GMT

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Arizona is a hot and dry desert. Often, that brown stretch of dirt you fly over on your way to a more coastal destination. Arizona certainly has a perception — a dry pile of sand and earth with the occasional desert mountains thrown in. If that doesn’t sound ideal for growing wine grapes, that’s because it’s not.

In most American Viticultural Areas (AVAs), there are different pockets of terrain. There are climates, microclimates, mesoclimates, and specific sites—or terroirs—that lend themselves to the development of beautiful wines. Where does Arizona come in? There are a few places in Arizona that do have ideal geology, enough rain, and optimal sunlight; there are three locations in which all of the wines from Arizona are sourced. Two, Willcox and Sonoita, are official AVAs, and one is very close to being the third, the Verde Valley.

Here, higher elevations, unique geologies, and more mild climates lend themselves to grapes such as Vermentino, Viognier, Sangiovese, Syrah, Grenache, Cabernet Sauvignon, and more. Overall, there are over 100 producers, over 1,000 acres planted (devoted to wine grape production), and producers with a wild west attitude, if you will, devoted to figuring out what grape varieties are well-suited to their terroir, in order to make stunning wines.

Chateau Tumbleweed opened five years ago, with a physical tasting room and production facility in Clarkdale, Arizona, although their first vintage was 2011, making their wines out of a cooperative space nearby. It’s an hour and 45 minutes north of Phoenix, and a half-hour west of Sedona. After making wine at the cooperative, the four friends and owners, Joe Bechard, Kris Pothier, Kim Koistinen, and Jeff Hendricks, started what is now Chateau Tumbleweed.

Let’s get to know Arizona wine and Chateau Tumbleweed better.

Winetraveler: Why Arizona for wine? People assume it’s a hot and dry desert that is too arid and sunny for growing wine grapes. Can you talk to us about the vineyards that you work with? It seems that many of the vineyards you work with are at a higher elevation. Why is that and what impact does that have on the wine?

Chateau Tumbleweed (CT): The majority of Arizona’s vineyards are at high elevations that range from 3,500 to over 5,000 feet. This is a true wine frontier and that appeals to many Arizona winegrowers and winemakers. Arizona wines tend to have more of an Old-World feeling to them than people might expect. The constant battle for nutrients at high-elevation vineyards means that the vine works hard to divert energy from grape production to simple survival, which reduces the overall yield of the vine. These low-yielding vines give the surviving fruit more character of a higher quality. While blazing hot temperatures characterize dry and dusty days, night temperatures drop drastically, often reaching the low 50s throughout the summer. These intense diurnal shifts force grapes to ripen slowly because a drop in temperature halts sugar production. The wines created from this high-elevation fruit aren’t too jammy or concentrated, they tend to be fresh and more focused, with a nice balance of fruit, spice, and savory characters that ties in nicely with the wines’ slightly grittier, grippier tannins.

Winetraveler: What’s the philosophy here at Chateau Tumbleweed? What’s most important to Chateau Tumbleweed? The wine? The people? The processes? The vineyards?

CT: Our main goal is to highlight the fun and freeing aspect of wine and focus on putting that energy into every aspect of Chateau Tumbleweed. We are serious about the winemaking but never take ourselves too seriously and we work hard to create a vibe that is inclusive and open. This is an intense industry and it is very important to realize the need for flexibility, endurance, guts and humor; wine is supposed to be fun, not a status symbol. We have been lucky to draw in people who understand these principles to our business.

Winetraveler: Do your wines have a style?

CT: Our wines have a house style. We generally aim for fresh and bright wines. We don’t pick too ripe and try to keep the wine from being too monochromatic. We believe that each vineyard and region has its own sense of place and we try our absolute best to honor and preserve it.

Whites are pressed whole cluster and fermented in stainless steel. We try to age primarily in stainless steel, but some whites will see a short time in neutral oak. We never use new oak on whites and we never perform batonnage (lees stirring). We inhibit malolactic to preserve acidity and are aiming for fresh, crisp, refreshing whites that drink well in the Arizona heat. Arizona whites generally have much more intense aromatics due to the sun and heat. It’s our challenge to make sure we get good aromatic development without going too ripe and losing too much crispness, subtlety, and nuance.

In the reds, we look for a balanced complexity of characters, not concentration of a particular note. We usually pick reds around 24 to 25 Brix, which gives us a good core of bright fruit, but still allows the spicy and savory side to show (and alcohols generally stay in the 13.5 to 14.3 percent range). Most of our reds are fermented with about 10 to 25 percent whole clusters. This adds more spice and a savory, herbal note while also giving the fruit a little “lift.” We don’t age too long. We want our wines to taste good while young, but they still need a few years to truly open. Most reds are aged about 11 months, while about 15 to 20 percent of our production is held for 18 months in oak (generally bigger for more tannic varieties like tempranillo, cabernet sauvignon & cabernet franc that need a little more time to soften). We try not to hammer our wines with oak, aiming for about 20 to 25 percent new oak or something comparable. We think that level of oak adds another layer to the wine without dominating the wine. Chateau Tumbleweed uses primarily French oak from the best of the best cooperages we can find. Some “bigger” varieties like tempranillo, malbec & cabernet sauvignon will get Eastern European oak (Hungarian, Romanian, Carpathian).

Winetraveler: Which varieties do well in the vineyards? Which grapes do you most enjoy working with? If you had to choose your favorite red varieties that are grown in Arizona, what would they be and why?

CT: Rhône varieties have been very popular in Arizona for the past 10 to 15 years. They match well with the Arizona character, but some varieties (especially syrah and grenache) can struggle in the acidity department. There seems to be a growing interest in higher-acid varieties. Graciano and aglianico have both been pleasant surprises in that regard. Sangiovese is another varietal we’re really enjoying. Merlot and cabernet franc sound like weird choices, but they both have high acid, bright red fruit, grippy tannins and restraint that can be pretty compelling. We have a lot of trial and error still to do here, especially in regard to whites. There seems to have been less experimenting and fewer plantings of whites in general. We’ll always love Arizona viognier, but along with roussanne it can struggle. The wines can get soft and almost waxy if the grapes are left to hang too long. Chardonnay is more exciting in Arizona than we might care to admit. In good years, it can be more restrained than one might expect. There is also a fair amount of riesling and sauvignon blanc. Picpoul blanc has been gaining in popularity recently. Same with vermentino.

Winetraveler: I’m coming to Arizona, specifically to try Arizona wine for the first time. What do I need to know? Where do I need to go? And what do I need to drink when I’m there?

CT: Arizona isn’t just a giant sand dune! We were blown away by the geological diversity when we moved here. It’s a big state and right now, there are three major growing regions: The Sonoita AVA, the Willcox AVA and the soon-to-be Verde Valley AVA.

Most fruit is grown in the Willcox AVA of southeastern Arizona. Kansas Settlement in Cochise County is probably the “hub” of that AVA and the fruit from the region has a similar thread. There are quite a few good producers in the area. The Willcox AVA stretches north of the town of Willcox into Graham County. In Graham County, the weather is a little cooler and fruit ripens two or three weeks behind Kansas Settlement. There are also quite a few vineyards south of Willcox and in the foothills of the Chiricahua Mountains.

Sonoita is quite a bit cooler than Willcox and influenced by very different weather patterns. There are fewer wineries in that AVA, but it still houses some of our most prominent producers.

Both regions are large, remote and rural. Tasting more than a few wineries there will take a couple days. Visitors should plan a trip that includes tasting and enjoying some of the history and the beautiful countryside of the area. It’s smart to do some research beforehand to try and determine which wineries you want to visit as there are a lot of styles and approaches in Arizona. Some of our favorites down there are Callaghan Vineyards, Dos Cabezas Wineworks and Rune Wines in Sonoita. In Willcox, there’s Sand-Reckoner, Bodega Pierce, Pillsbury Wine Company, Carlson Creek Vineyards, and several of their neighbors are turning out some great wines.

The Verde Valley is small in terms of vineyard acreage, but there are quite a few wineries up here. It is more centrally located (between Phoenix & Flagstaff) and we tend to get a lot more visitors. A lot of people like to get out of the Phoenix heat and wine country is always a few degrees cooler. There are a lot of tasting rooms and it’s quite possible to visit more than a few in one day. There are also more lodging and culinary options than the other 2 AVA’s. Some of our favorites up here include The D.A. Ranch, Caduceus/Merkin, Page Springs Cellars, Burning Tree Cellars, and Bodega Pierce.

There are still other vineyards outside of these three regions; growers are tackling new frontiers. The most important thing when visiting Arizona wines is to have an open mind and be willing to try new wines, you will not be disappointed.

Winetraveler: How do you measure success? What does the future look like for Chateau Tumbleweed and the Arizona wine scene in general?

CT: Opinion has changed drastically in the past ten years. Success isn’t about big scores or awards, it’s about making a special, local product with character and integrity, and reaching enough people that we can continue to grow, learn, and adapt. It’d be nice if people counted us among the state’s best producers, but hopefully, in the very least, we’re making the kind of juice that represents the state well. Our hope is that we can grow from our current 4,000 case production to 6,000 cases, continue to create jobs and opportunities for our employees, and be positive advocates for wine in our state. Who knows, maybe we’ll even plant our own vineyard someday soon?

Winetraveler: You’re stuck on a remote island. You can only choose one song to play on repeat (as much as you want!), and you can only choose ONE bottle of your wine (any bottle, any vintage, but an unlimited amount). What do you choose for each and why?

CT: Equinox by John Coltrane and our 2018 Cimarron Vineyard Aglianico. It’s a nice, sad song to sip with a well-structured, high acid wine all by yourself.

A Brave New World of North American Wine (Michelin Guide)

Wed, 15 Apr 2020 21:04:50 GMT

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Move over, California. Winemakers across North America are producing a rich diversity of wines—and winning awards. There are few rules or laws around what can be grown here, which gives vintners the freedom to try almost anything. And the wide array of microclimates means that there’s bound to be something for everyone. New York’s Finger Lakes region may specialize in cool-climate wines like riesling, but in Arizona’s dry, arid Verde Valley, varieties like grenache can flourish. Thousands of vineyards and wineries across the region are currently closed for tastings due to Covid-19, but most continue to ship or deliver locally.

Here are eleven North American wine regions to put on your list.

Canada

British Columbia

One of Canada’s premier wine regions is the Okanagan Valley in British Columbia. The 50th parallel is the outer limit for viticulture, and the Okanagan is right below it. Thanks to a variety of microclimates ranging from cool to semi-arid, the region can produce pinot noir, Bordeaux blends, syrah, world class riesling, chardonnay, sparkling wines, and of course ice wines, a Canadian favorite. There are 185 wineries in the Valley alone.

Look for wines from Burrowing Owl Estate Winery, which won double gold for their 2015 syrah at the Berlin International Wine Competition. You can also take a virtual tour of the winery and follow along with a variety of tasting notes.

Quebec

Two hours outside Montreal, in the Eastern Townships, the Brome-Missisquoiwine route runs 140km (87mi), linking 20 wineries and beckoning tasters on two wheels to cruise along four wine cycling trails. Wineries here grow cool-climate grapes like pinot gris and frontenac and, as in British Columbia, produce a spread of white, red, rose, sparkling, and ice wines (and cider).

Look for La Belle Alliance winery, founded by Carolyn and Brock Dagenais. They produce six bottles, including their 2017 Entre, an orange wine that the Dagenais say “has notes of nectarine and candied ginger on the nose and the palate.”

United States

Arizona

Verde Valley, half an hour outside Sedona, is literally the hottest wine growing region in North America. The hot, arid climate is working for vineyards: the Verde Valley Wine Trail has 20-plus wineries, many producing bold reds from cabernet franc, syrah, zinfandel, grenache, and refreshing whites (chardonnay, viognier) that go down well in the toasty climate.

Look for bottles from Chateau Tumbleweed, which sources its grapes from a dozen local vineyards. The resulting wines include the 2017 Dr. Ron Blot, a Rhône-blend and the 2018 The Descendants (one-third verdelho, two-thirds viognier).

California

Beyond Napa and Sonoma, California’s other world-class growing region is its Central Coast. There are more than 200 wineries here, from Santa Barbara to just south of San Francisco, and the area has two distinct climates: the cool, coastal areas and those warmer and inland. The coastal areas have cloud cover, a result of moist air, so cool-climate grapes like chardonnay and pinot noir thrive here. Inland, grenache, cabernet sauvignon, and syrah (among others) flourish. The 350-mile stretch encompasses 40 AVAs, among them are Santa Rita Hills and Paso Robles.

Try wines from Desparada, a female-run winery in Paso Robles, where tasting notes are as non-traditional as the winery itself. The 2017 sauvignon blanc, for example, is described as “the moment the piñata breaks, unicorns, licking the Dolomites, South Tyrolean herbs.”

Or for a Santa Barbara wine, Municipal Winemakers is David Potter’s Funk Zone winery in a former dive shop. There are seven bottles under the Muni line, including a dry, drinkable riesling made with grapes from Kick On Ranch in Los Alamos.

Colorado

The high-altitude Grand Valley wine region sits over 4,000 feet above sea level, and the higher you go, the stronger the sun is. This more intense exposure leads to grapes with thicker skin, deeper pigmentation, and stronger tannins. Grand Valley has 30 wineries and vineyards, and the high, dry terroir yields merlot, cabernet sauvignon, syrah, and chardonnay.

Try Varaison Vineyards and Winery, Colorado’s most unique winery on the grounds of a handsome brick Victorian house. Kristin and Ron West produce wines with grapes from their own estate (like a chardonnay with notes of pear and kiwi) and from other vineyards in Grand Valley (their pinot noir grapes grow along the banks of the Gunnison River).

New York

The two main wine-growing regions in New York are the Finger Lakes and Long Island. There are more than 100 wineries in the Finger Lakes, where Keuka, Seneca, and Cayuga Lakes create a relatively temperate climate. The resulting wines are aromatic whites like gewürztraminer and riesling, and cool-climate reds like pinot noir and cabernet franc. Each of the lakes has its own wine trail you can do by car or on two wheels.

On Long Island, 50-plus vineyards grow a wide range of reds, whites, dessert wines, and sparkling wines, from light-bodied reds like lagrein and refosco to mostly-dry roses and crispy whites that pair perfectly with local seafood like Blue Point Oysters.

Look for the Finger Lakes winery Hosmer Winery, where young vintner Julia Hoyle and her winegrowing crew produce several rieslings as well as reds like a 2017 lemberger with notes of plum, orange, and vanilla.

From Long Island, Sparkling Pointe is the only winery exclusively producing sparkling wine in the traditional Méthode Champenoise. Champagne varietals are planted across 40 acres.

North Carolina

North Carolina has three wine growing regions—coastal, mountain, and the Piedmont plateau— featuring 185 wineries, more than 525 vineyards, and six AVAs. Drive (or cycle) one of North Carolina’s wine trails to taste what’s being grown. In the coastal region, muscadine grapes, native to North Carolina, are used for sweet wines. Vineyards in the mountainous and Piedmont regions of the state grow viognier, chardonnay, syrah, cabernet sauvignon, cabernet franc, and merlot.

Try wines from Laurel Gray Vineyards in Swan Creek. The vineyard started in 2001, and across 15 acres now grow pinot gris, cabernets franc and sauvignon, chardonnay, and merlot.

Virginia

The southern United States is better known for bourbon and whiskey, but Virginia is producing wines across 10 regions, from the Blue Ridge up to Northern Virginia. The state’s wineries vary in elevation; its eastern border is coastal, so vineyards here are at sea level, but in the mountainous west, a vineyard might be at 3,000 feet. Soil varies from limestone to loam and red clay. Such diversity helps Virginia’s wineries grow a wide range of grapes. There are roughly 275 wineries in Virginia growing grapes familiar (chardonnay, merlot) and fresh (petit manseng).

Find wines from King Family Vineyards, founded by Ellen King and her late husband David. Try the award-winning bottlings of Mountain Plains Red, a blend of petit verdot, cabernet franc and merlot.

Washington

The state boasts more than 1,000 wineries producing 70 varieties of wine (59% red, 41% white). Like neighboring Oregon, its climate is temperate, with little rain during the growing season. Cabernet sauvignon dominates, followed by merlot, but chardonnay and riesling also have a good showing.

Explore the wines of Arbor Crest Wine Cellars, perched on a cliff above the Spokane River Valley, from Kristina Mielke van Löben Sels and her husband Jim. Partnering with five Columbia Valley vineyards, Arbor Crest produces over a dozen reds (merlot, cabernet sauvignon) and a handful of whites such as a sangiovese and riesling blend blush.

Or find some of the region’s siegerrebe (“victory wine” in German), delightfully summery orange muscat, and mourvèdre.

Oregon

An hour’s drive from Portland is the hundred-mile-long, 60-mile-wide Willamette Valley, home to 756 vineyards and 592 wineries. The climate is temperate overall, with cool, wet winters and dry, warm (but not hot) summers. This plus the valley’s location just 50 miles from the Pacific Ocean have made it the western US region for cool climate varieties. Two-thirds of what’s produced here is pinot noir, followed by pinot gris, and chardonnay.

Try wines from Eyrie Vineyards, which was started in 1965 by Diana and David Lett. It was the first in Oregon to cultivate pinot noir and pinot gris, bottling them in 1970. Today, pinot noir, pinot blanc, pinot gris, and a crisp muscat ottonel are made from its 50,000 vines.

Or try recommendations from sommelier and Robert Parker reviewer Erin Brooks for the region’s chenin blanc or syrah.

Mexico

Baja California

Just two hours south of San Diego, in Baja California, is Valle de Guadalupe, where a significant portion of the country’s wine is grown—including a bottling from El Cielo winery that took home gold at international wine competition Concours Mondial de Bruxelles in 2019. It has become a hot destination for oenophiles, who check into boutique hotels like Casa Mayoral, Campera Hotel, and upmarket Bruma. There are more than a hundred wineries in the Valle, where the mild, wet winters and hot, dry summers make the climate similar to that of Spain and parts of Chile.

Monte Xanic is Mexico’s first boutique winery, opening in 1988. Taste whites (chardonnay or chenin blanc), reds (such as Bordeaux varietals) or a mix of both. The winery has taken home a number of awards, including two silvers at the 2020 San Francisco Chronicle Wine Competition.

Read more on these destinations and get inspired for future travel at travelguide.michelin.com or with one of our Green Guides, available at your local bookseller.

Chateau Tumbleweed in Clarkdale is a great place to get lost in wine (azfamily.com)

Tue, 18 Feb 2020 21:03:20 GMT

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CLARKDALE, AZ (ARIZONA HIGHWAYS TV) -- "So I’m going to punch down the Sierra Bonita vineyard cabernet sauvignon. This is about 30 percent whole cluster. We use the entire cluster to get a little sweetness and tannen and spice from the stems. It’s a really good way to add a depth of mid-pallet," said Kris Pothier.

It’s a sunny Sunday morning in Clarkdale, a couple of hours before the tasting room at Chateau Tumbleweed opens. "This is about five days into its fermenting process, the conversion is happening, and you can really start to get hints of what the nose is going to be," Pothier said.

Kris Pothier and her husband, Joe Bechard, are busy punching grapes, steaming oak caskets, and preparing to barrel the latest harvest. Kris and Joe, along with another couple, started Chateau Tumbleweed and Tasting Room in 2015, years after first moving to Arizona from Oregon.

"I came here with Kris fresh out of college with my journalism degree and came to write for a local newspaper here in the Verde Valley," said Bechard. That’s when Kris and Joe say they sort of fell backwards into the winemaking business.

"None of us intended to work in wine, none of us intended to be in Arizona. I had never heard of Arizona wine; I didn’t know anything about it and was really curious," the couple said.

A year later, Bechard started working up the road at Page Springs Cellars, essentially putting a cork in his journalism career. "Once I started to get to see Arizona wine, I really fell in love with it, and I really believe in the wines here, and they’re good kinds of wines that I like to drink," Bechard said.

"We all walked into the industry at a time when there weren’t very many people involved, so we were given badges to do things that otherwise people would clamor for or go to school for, so we learned on the job," Pothier said.

After about 15 years of on-the-job training, Kris and Joe, along with their partners, decided to go separate ways. "You know, it’s kind of our own little project, we get to finally say what we wanted to say about Arizona wine and do it in a way that we wanted to do it," Bechard said.

Chateau Tumbleweed has gone from making 2,000 cases to 5,000 a year, and they now work with a dozen vineyards in three counties.

"That’s one thing that’s kind of unique about Chateau Tumbleweed is we don’t have our own vineyards, so we’re sourcing a lot of fruit and what we’ve decided to do is kind of make it educational and exciting and go and show people," Bechard said. "There’s Sangiovese from three different vineyards across Arizona, here’s cab sauv from three different vineyards or four different vineyards."

Like most tasting rooms, they serve wine-flights or by the glass. You can sit on the patio or enjoy the inviting living room setting.

"I’ve been into a lot of tasting rooms in my life that made me feel uncomfortable and want to hug the wall, and that was the only thing really that we intended, that we try to make a warm, engaging space where people came in and wanted to relax and drink some wine," said Pothier

Pothier says guests will find that their wines stand out, not just because of the distinctive labels that she draws, but because of their balance, and because of her husband’s creativity at developing depths of flavors. If you’re a person who likes to think and you want to get lost in wine, his wines are really good to get lost in.

Best wines in Arizona: The 2019 azcentral.com Arizona Wine Competition winners (The Republic | azcentral.com)

Fri, 15 Nov 2019 21:02:15 GMT

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The wine named the best in the state in the 2019 azcentral.com Arizona Wine Competition was made by college students learning viticulture. Apparently, the lessons are going well.

The 2018 Viognier, a fragrant white wine produced from grapes grown at the Southwest Wine Center at Yavapai College in Clarkdale, won Best in Show at this year's judging.

It is the first Best in Show award for students of the Southwest Wine Center. The college won the Growers Cup for Best Rosé in 2017 and has picked up other medals for its wines in previous years.

The 20 judges in the competition also named the 2018 Viognier from Southwest Wine Center the Best White Wine in the competition and, naturally, the Best Viognier.

The student-made Viognier bested 219 entries from 32 wineries.

Wineries pay a fee to enter the contest, which is run by The Arizona Republic and azcentral.com in cooperation with the Arizona Wine Growers Association. Proceeds are donated to fund scholarships and other needs at the Southwest Wine Center.

The award for Best Red went to the 2016 Garage-East Ray Rd., a Tempranillo-based blend whose name is a nod to the street in Gilbert where the winery is located. The winery also produces another red blend called Higley Rd., after its other cross street.

Best Rosé went to the 2018 Bodega Pierce Rosé, which is made from Grenache grapes grown at the winery’s Rolling View Vineyard in Willcox. The winemaker for Bodega Pierce is Michael Pierce, who oversees the winemaking program at the Southwest Wine Center.

Callaghan Vineyards won Best Dessert for its 2015 Amor Fati Malvasia Bianca. That wine is made in a late-harvest style. That means the grapes were left on the vine longer than if they were being made into white wine. The extra time allows for sugars to build up as the grapes are on their way to becoming raisins.

The Amor Fati was aged in a barrel for four years without being disturbed, making the final product, as the name would indicate, a devotion to fate.

Kent Callaghan, the winemaker and owner of Callaghan Vineyards, can add this Best Dessert award to previous wins in the competition for Best White, Best Red and Best in Show. Callaghan Vineyards earned more medals than any other winery in the 2019 competition.

The awards were announced Nov. 15 at a gala at Westin Kierland Resort & Spa in Phoenix. Most of the winning wines can be sampled at the Grand Wine Festival on Saturday, Nov. 16 at Kierland Commons.

How the wines were judged

Judging was held Oct. 21 at the Mountain Shadows Resort in Paradise Valley. The tasting was blind. Judges knew what type of wine they were being served, but not the winery that produced it.

The judges included sommeliers, chefs, bar managers, wine shop owners and distributors from resorts, restaurants and businesses in the Phoenix area.

The panel included a mix of judges who had participated in the competition previously and some first-timers. Some judges had extensive knowledge of the state’s wines; others were getting their main exposure to the state’s offerings at the competition.

Judges were divided into six panels. Each panel tasted a different array of wines. Judges reached a consensus as a panel on which wines earned bronze, silver and gold medals.

Double gold medals went to wines deemed worthy of a gold medal by each member of a judging panel.

The panels also, at their discretion, gave Best in Class designations to gold-medal wines deemed tops in individual categories.

Each of the six panels also nominated two wines to be considered for Best in Show. Those 12 wines were then tasted by all the judges to determine the winner.

2019 azcentral.com Arizona Wine Competition winners

Best in Show: 2018 Southwest Wine Center Viognier.

Best Red Wine: 2016 Garage-East Ray Rd.

Best White Wine: 2018 Southwest Wine Center Viognier.

Best Rosé: 2018 Bodega Pierce Rosé.

Best Dessert: 2015 Callaghan Vineyards Amor Fati Malvasia Bianca.

Best of Class is awarded in each category at the judges' discretion:

Best of Class Malvasia Bianca: 2018 Southwest Wine Center Malvasia Bianca.

Best of Class Viognier: 2018 Southwest Wine Center Viognier.

Best of Class Rosé Single Varietal: 2018 Bodega Pierce Rosé.

Best of Class Rosé Blend: 2017 Deep Sky Vineyard Nebula.

Best of Class Graciano: 2017 Flying Leap Vineyards & Distillery Graciano.

Best of Class Mourvedre: 2017 Pillsbury Wine Company Mourvedre.

Best of Class Monastrell: 2016 Zarpara Vineyard Monastrell.

Best of Class Petite Sirah: 2016 Deep Sky Vineyard Black Hole.

Best of Class Syrah/Shiraz: 2017 Heart Wood Cellars Syrah Reserve.

Best of Class Tannat: 2017 High Lonesome Vineyard Tannat.

Best of Class Tempranillo: 2015 Caduceus Cellars Sancha.

Best of Class Rhone Style Blends: 2017 Pillsbury Wine Company Diva.

Best of Class Bordeaux Style Blends: 2017 Chateau Tumbleweed Cousin Idd.

Best of Class Other Red Blends: 2018 Burning Tree Cellars The Lotus, 2016 Chateau Tumbleweed Earth Cuckoo, 2016 Garage-East Ray Rd.

Best of Class Dessert Late Harvest: 2015 Callaghan Vineyards Amor Fati Malvasia Bianca.

Double Gold

2015 Caduceus Cellars le Cortigiane Oneste.

2018 Callaghan Vineyards Tannat.

2017 Four Tails Vineyard Amigos.

2018 Page Springs Cellars Bruzzi Vineyard Vidal Blanc. 2017 Sand-Reckoner Malvasia Bianca.

2018 Southwest Wine Center Carignan.

2018 Southwest Wine Center Refosco.

Gold

2016 Caduceus Cellars Velvet Slippers Club Barbera.

2016 Callaghan Vineyards Cimarron Aglianico.

2017 Callaghan Vineyards Padres.

2016 Chateau Tumbleweed Cimarron Sangiovese.

2018 Dos Cabezas WineWorks White.

2018 Provisioner Wines Provisioner Red.

2018 Provisioner Wines Provisioner White.

Silver

2017 Alcantara Vineyard Cabernet Sauvignon.

2018 Alcantara Vineyard Chardonnay.

2017 Alcantara Vineyard Confluence XI.

2017 Alcantara Vineyard Grand Rouge X.

2018 Arizona Stronghold Vineyards Bonita Springs Vineyard Riesling.

2018 Bodega Pierce Malvasia Bianca.

2016 Bodega Pierce Mourvedre.

2015 Bodega Pierce Petite Sirah.

2017 Burning Tree Cellars Colibri Mourvedre.

2017 Burning Tree Cellars The Peddler.

2018 Burning Tree Cellars Trademarked.

2015 Caduceus Cellars Nagual de la Naga.

2018 Caduceus Cellars Nagual del Agostina White.

2017 Callaghan Vineyards Bonita.

2015 Callaghan Vineyards Graciano.

2016 Callaghan Vineyards Padres.

2017 Carlson Creek Vineyard Malbec.

2017 Deep Sky Vineyard Aurora.

2016 Deep Sky Vineyard Eclipse.

2016 Deep Sky Vineyard Supernova.

2018 Dos Cabezas WineWorks Pink.

2017 Flying Leap Vineyards & Distillery Estate Tempranillo Dessert.

2017 Flying Leap Vineyards & Distillery Spanish Fly.

2017 Four Tails Vineyard Big Paw.

2017 Four Tails Vineyard Double Trouble.

2015 Garage-East Higley Rd.

2017 Heart Wood Cellars Diamond Reserve.

2017 Heart Wood Cellars Petite Sirah.

2018 Javelina Leap Vineyard & Winery Prospectors Blend.

2018 Javelina Leap Vineyard & Winery Rock Slide.

2018 Laramita Cellars Arizmo.

2017 Mogollon Vineyards Humboldt.

2017 Mogollon Vineyards Malvasia Bianca.

2017 Page Springs Cellars House Mountain Petite Sirah Pick 3.

2018 Page Springs Cellars Nebbiolo Rosé.

2018 Page Springs Cellars Super Arizona.

2018 Page Springs Cellars Vino de la Familia.

2018 Page Springs Cellars Vino de la Familia Blanca.

2017 Pillsbury Wine Company Grenache.

2017 Pillsbury Wine Company Roan Red.

2017 Pillsbury Wine Company Viognier.

2017 Rune Wines Colibri Mourvedre.

2017 Rune Wines Colibri Syrah.

2017 Rune Wines Graciano.

2017 Rune Wines Pillsbury Mourvedre.

2017 Rune Wines Viognier.

2018 Rune Wines Viognier.

2018 Sand-Reckoner Grenache Rosé.

2017 Saeculum Cellars Chardonnay ML+.

2017 Saeculum Cellars Sangiovese.

2018 Southwest Wine Center Big Red.

2018 Southwest Wine Center Nopal.

2014 Winery 101 Chardonnay.

2015 Winery 101 Chenin Blanc.

2016 Winery 101 Cabernet Sauvignon George's Tribute.

2018 Winery 101 Grenache Blanc.

Bronze

2018 Alcantara Vineyard Malvasia Bianca.

2017 Alcantara Vineyard Syrah.

2017 Arizona Stronghold Vineyards Dala Cabernet Sauvignon.

2018 Arizona Stronghold Vineyards Deep Sky Vineyard Grenache Clone 515. 2018 Bodega Pierce Chardonnay.

2018 Bodega Pierce Sauvignon Blanc.

2018 Burning Tree Cellars Colibri Rose.

2017 Burning Tree Cellars Hilltop Grenache.

2018 Burning Tree Cellars The Architect.

2017 Callaghan Vineyards Barrett's Rose'.

2016 Callaghan Vineyards Caitlin's.

2017 Callaghan Vineyards Caitlin's.

2017 Callaghan Vineyards Claire's.

2018 Callaghan Vineyards Dry Rose.

2017 Callaghan Vineyards Greg's.

2017 Callaghan Vineyards Rhumb Line Tannat.

2017 Callaghan Vineyards Tannat.

2017 Carlson Creek Vineyard Grenache Rose.

2018 Clear Creek Vineyard & Winery Rose.

2016 Deep Sky Vineyard Stellar.

2016 Dos Cabezas WineWorks Aguileon.

NV Dos Cabezas WineWorks Principrana.

2016 Dos Cabezas WineWorks Toscano.

2017 Flying Leap Vineyards & Distillery Big Red Blend.

2018 Flying Leap Vineyards & Distillery La Flor.

2017 Flying Leap Vineyards & Distillery Sangiovese Classico.

2017 Golden Rule Vineyards Cabernet Sauvignon.

2017 Heart Wood Cellars Heart.

2018 High Lonesome Vineyard PicPoul Blanc.

2018 Javelina Leap Vineyard & Winery Red Canyon Rose.

2018 Laramita Cellars Dos Compadres.

2018 Laramita Cellars Malvasia Bianca.

2017 Merkin Vineyards Tarzan Red.

2016 Mogollon Vineyards Cabernet Sauvignon.

2018 Page Springs Cellars Colibri Grenache Pick 3.

2018 Page Springs Cellars Painted Lady Gewurztraminer.

2017 Pillsbury Wine Company Malvasia.

2017 Pillsbury Wine Company WildChild Red.

2018 Rune Wines Albariño.

2017 Rune Wines Grenache.

2016 Rune Wines Wild Syrah Private Reserve.

2015 Sand-Reckoner '7'.

2016 Sand-Reckoner 'x' red blend.

2018 Saeculum Cellars Viognier.

2018 Winery 101 Zintimate Blush.

Judges' favorites

Here are the judges from the competition and the wine each chose as their favorite.

Craig Dziadowicz, Hidden Track Bottle Shop: 2018 Winery 101 Grenache Blanc; 2017 Pillsbury Wine Company Grenache.

Tracy Dempsey, Tracy Dempsey Originals, ODV Wines: 2018 Bodega Pierce Rosé.

Audrey Everett, Fogo E Chao: 2018 Southwest Wine Center Carignan.

Sarah Foote, The Mission Kierland: 2017 Deep Sky Vineyard Nebula.

Ryan Gardner, Fox Restaurant Concepts: 2016 Chateau Tumbleweed Earth Cuckoo.

Christopher Gross, The Wrigley Mansion: 2017 Deep Sky Vineyard Nebula.

Ian Hidalgo, Action Wines: 2015 Caduceus Cellars Nagual de la Naga.

Joshua James, Clever Koi, The Fellow: 2017 Four Tails Vineyard Amigos.

Raini Keyser, Vinum 55 wine storage: 2017 High Lonesome Vineyard Tannat.

Kevin Lewis, Kai Restaurant at Sheraton Wild Horse Pass resort: 2018 Southwest Wine Center Viognier.

Jason Lothner, Stock & Stable: 2016 Caduceus Cellars Velvet Slippers Club Barbera.

Patrick Norton, The Phoenician: 2015 Caduceus Cellars Nagual de la Naga.

Emily Rieve, GenuWine Arizona: 2018 Southwest Wine Center Viognier.

Lindsey Schoenemann, GenuWine Arizona: 2018 Southwest Wine Center Carignan.

Jefferson Schroeder, Tres Tempe: 2016 Dos Cabezas WineWorks Toscano.

Jared Sowinski, The Phoenician: 2017 Four Tails Vineyard Amigos.

Katie Stephens, Beckett's Table: 2018 Southwest Wine Center Carignan; 2016 Caduceus Cellars Velvet Slippers Club Barbera.

Casey Thorne, Southern Rail: 2016 Garage-East Ray Rd.

Tai Ward, Southern Rail: 2015 Caduceus Cellars Sancha.

Jordan White, Vinum 55 wine storage: 2018 Bodega Pierce Rose.

The Wines to Buy This Thanksgiving: A Guide to America’s Up-and-Coming Regions (Wall Street Journal)

Fri, 15 Nov 2019 21:01:18 GMT

ARTICLE LINK

Full article available by subscription to the Wall Street Journal.

Excerpt of article that mentions Chateau Tumbleweed:

16. Arizona
2018 Chateau Tumbleweed Cimarron Vineyard Picpoul Blanc Cochise County $28 : Winemaker Joe Bechard characterizes this crisp, dry white as “dangerously chuggable.” It’s sourced from the Cimarron Vineyard, considered Arizona’s very best, planted by Oregon Pinot Noir superstar Dick Erath.

The best Arizona wines to sip by the pool this summer (Arizona Republic)

Thu, 01 Aug 2019 21:00:30 GMT

ARTICLE LINK

For the last few years, this mental image has made Arizona winemaker Todd Bostock smile:

It’s a sunny day on a golf course. A guy driving his cart pulls up and comes to a stop. He prepares a refreshing adult beverage and opens his cooler. It’s packed with aluminum cans dressed in green and gold. And filled with wine.

“It warms my heart,” said Bostock of Green Wine, his creation in a can for Garage-East, an urban winery in Gilbert’s Barnone of which he’s a partner. “It’s like an alternative to beer.”

The Green Wine is in part the result of borrowed elements. The logo and colors on the can were made to resemble a beer can from the 1970s, and the contents emulates Vinho Verde, the Portuguese varietal known for being light and spritzy. The combination was what Valley residents who brave summers at home craved.

“Garage-East is in the Valley, and it’s warm. We wanted to make a wine that would be useful most of the year. We were going for something low alcohol and refreshing,” Bostock said.

Bostock is also the winemaker and co-owner of Dos Cabezas WineWorks, which is based in Sonoita and in a southern Arizona wine region that features high elevation and cooler temperatures year round.

The Green Wine comes in totable 375 ml can ($12) – about two glasses worth. At Garage-East, it’s also available by the glass. The current 2018 vintage is the third generation of the wine. It’s a blend of malvasia bianca, reisling and sauvignon blanc. It is no shade of emerald.

It’s one of the several Arizona wines made for enduring scorching desert summers. It’s also part of a wine packaging revolution that, as Bostock has said, lets wine to go where beer goes.

What was once considered a trend-of-the-moment has become a $45 million business, according to Nielsen. And while canned wine makes up a fraction of the industry, it’s growing faster than its bottle counterparts. Canned wine sales in the U.S. grew 43 percent from 2017 to 2018, according to alcoholic beverage market research firm BW 166.

Bostock is a veteran of the practice. His Dos Cabezas canned carbonated pink is among the most sought-after Arizona wines upon its annual release and Dos Cabezas’ Methode Canpenoise – another canned sparkler – was named the state’s top wine in the 2017 Arizona Republic Wine Competition.

Bostock was prepared for criticism. But he said most consumers understand that opting for a can instead of a bottle is no reflection of the quality of wine inside it.

“Most people get it. It’s not lame wine in a novel package. It’s the same wine we put in a bottle but in a package you can stick in your pocket,” he said.

This is time of year when pink and white wines are in high demand. Lindsey Schoenemann, co-owner of downtown Phoenix wine bar GenuWine Arizona, said customers’ first word is “refreshing” when choosing one.

Currently, rosé is king. Schoenemann’s personal favorite is the Rune Wines 2017 Rosé ($20), a crisp blend of grenache, syrah, mourvedre, petite sirah and graciano.

When it comes to local white wines, Schoenemann is a fan of Arizona viogniers. She really likes the 2017 Pretty Girl Viognier from Four Tails Vineyard ($25).

“This one is well-balanced, mineral and fruity. It’s really easy to drink,” she said.

But this doesn’t mean reds don’t get any love when temps hit triple digits. Schoenemann enjoys red wine year round. Some may wish to chill their reds down in a bottle chiller or refrigerator for a few minutes, but she likes it at room temperature. Right now, Schoenemann is loving the Sand-Reckoner Vineyard 2016 R ($23), a blend of syrah, tannat, zinfandel and petite sirah.

“It’s a little bit spicy but still refreshing and well-balanced. I love it with a meal ... like a black bean burger,” she said.

From porch pounders to palate-smacking sippers, here are the homegrown wines that should be filling your glass when temperatures soar. Prices vary at retail locations.

Carlson Creek Vineyard, 2015 Sauvignon Blanc ($23)

This straw-colored refresher’s light herbal inflection with hints of grilled pineapple and vanilla custard recently scored 91 points and a gold medal in the 2019 World Wine Championships. Light enough for poolside solo sipping with just enough personality to stand up to dishes like chicken fajitas or tofu banh mi. Don’t let the older vintage fool you. This vineyard is known for churning out white wines that peak gracefully with age.

Details: carlsoncreek.com (https://carlsoncreek.com/).

Callaghan Vineyards, 2017 Love Muffin ($28)

This intoxicating blend of malvasia bianca, viogner, marsanne and rousanne entices in a friendly way as lychee and apricot permeate the nose and palate, waxing all the quenching ripeness that the season has to offer. A teeny spicy finish makes the encounter memorable.

Details: callaghanvineyards.com (https://www.callaghanvineyards.com/).

Page Springs Cellars, 2018 Vino del Barrio Blanca ($16)

One of this popular winery’s most high-profile offerings, this white boasts a union of eight varietals, with the heavy lifting done by malvasia bianca, pinot gris, viognier, vermintino and French colombard. The profile changes slightly each year depending on the blend but hitting all the right notes with hints of tropical fruit, citrus and pear that’s balanced with just enough minerality is the constant.

Details: pagespringscellars.com (http://pagespringscellars.com/).

Dos Cabezas WineWorks, 2018 El Campo Blanco ($30)

This brand new release was bottled in July and is anxious to play. It boasts a blend primarily comprised of rousanne and viognier, a Rhone duo that results in a refreshingly balanced sip.

Details: doscabezas.com (http://www.doscabezas.com/).

Pillsbury Wine Company, 2017 WildChild White ($25)

Filmmaker-turned-winemaker Sam Pillsbury’s WildChild wines have been perennial pleasers for years, and his white blend is especially beloved when temperatures soar. An aromatic melding of symphony, viognier, malvasia bianca and chardonnay, this holds its own alone as well as paired with flavorful seafood dishes like grilled mahi mahi dressed with a mango salsa. It was also a double gold medal winner at this year’s San Francisco Chronicle Wine Competition.

Details: pillsburywine.com (http://www.pillsburywine.com/).

Merkin Vineyards, 2018 Puscifer Queen B Sparkling Rosé ($12)

This can of bubbly was made for summer picnics, hikes and San Diego beach escapes. Made from 100 percent mourvedre rather than the mainstream Pinot Noir or Chardonnay, this sparkling pink carries a bit more heft, zero sweetness and the ability to play nice with most summertime eats.

Details: merkinoldtownscottsdale.com (http://merkinoldtownscottsdale.com/).

Chateau Tumbleweed 2017 Rosé ($25)

Don’t be fooled by the dark shade that may conjure up Kool-Aid memories. This bone-dry rosé made with barbera, sangiovese and grenache is far from sugary sweet. It also packs enough berry fruit and crispness to make it a versatile buddy for noshing.

Details: chateautumbleweed.com (http://www.chateautumbleweed.com/).

Lightning Ridge Cellars, 2017 Montepulciano ($28)

Winemaker Ann Roncone specializes in Italian varietals, and this red is among her estate-grown wines. It’s medium-bodied but light enough to go with hearty grilled vegetables and stand up to steaks. A peppery finish gives it a playful kick.

Details: lightningridgecellars.com (http://lightningridgecellars.com/).

File this away for summer 2020: Garage-East Rosé Pops

Another Garage-East grab-and-go summer favorite is the rosé pop — kind of like a wine Otter Pop. Bostock worked with Tempe-based pastry chef Tracy Dempsey to come up with a recipe that allowed them to freeze yet kept its shape, texture and flavor.

The pops are sold out, but put them on your next summer’s to-drink list.

Bostock said of the inspiration for the adult treat: “Everything is so serious. We wanted to have some fun.”

Arcadia Premium: 5618 E. Thomas Road, Suite 100, Phoenix. 602-464-9000, arcadiapremium.com (https://arcadiapremium.com/arcadiapremium/).

Bottle Shop 48: 3318 S. McClintock Drive, Tempe. 480-820-0804, bottleshop48.com (http://bottleshop48.com/).

GenuWine Arizona: 888 N. First Ave., Phoenix. 602-682-7494, genuwinearizona.com (https://genuwinearizona.com/).

Hidden Track Bottle Shop: The Monroe, 111 W. Monroe St., Suite 120, Phoenix. 602-566-7932, hiddentrackbottleshop.com (https://www.hiddentrackbottleshop.com/).

ODV Wines: 1325 W. University Drive, Tempe. 602-376-9021, odvwines.com (https://odvwines.com/).

Sphinx Date Co.: 3039 N. Scottsdale Road, Scottsdale. 480-941-2261, sphinxdateranch.com (https://www.sphinxdateranch.com/).

It's Wine O'Clock: 48 Hours in the Verde Valley Is an Intoxicating Experience (Phoenix New Times)

Thu, 06 Jun 2019 20:59:43 GMT

ARTICLE LINK

We were making good time driving north on Interstate 17 at about 11:30 a.m. on Friday, May 10. I took the day off work so we could get an early start. That was important because the 90-minute drive can extend to two and a half hours on a busy weekend. “Traffic can get pretty bad coming from Phoenix on a Friday after work,” Paula Woolsey, vice president of the Verde Valley Wine Consortium, reminded me later.

Then, we encountered temptation. Exit 262. Rock Springs Café. Pie. Cherry pie. Apple pie. Banana cream. Key lime. Blueberry crumb. Lemon meringue. And of course, the specialty of the house, Jack Daniels pecan pie.

Dare we take the bait? Risk our on-time arrival? No, I tell my wife (and driver). We don’t want to spoil our wine-drinking with an early dessert. We can stop on the way home Sunday.

And that was our mission. Forty-eight hours on the Verde Valley Wine Trail, which more and more is becoming a popular weekend getaway from the Valley of the Sun. It doesn’t hurt that summertime temps average 10 to 15 degrees cooler than in Phoenix, either.

Certainly, the lure of wine has been contributing of late to the traffic on I-17, which also carries travelers to Sedona, Jerome, Flagstaff, and Arizona’s ultimate vacation destination, the Grand Canyon.

That hardly used to be the case.

Fifteen years ago, there were only three tasting rooms in the Verde Valley, which includes Cottonwood, Clarkdale, Cornville, and Page Springs. Today, there are more than two dozen, including several in Jerome and Sedona.

Wine is still a boutique industry in Arizona, but vineyards generate $56 million annually in tourism dollars, according to a 2017 study by Northern Arizona University. An economic report for the National Organization of American Wineries is even more generous, calculating that Arizona’s 121 wine producers create a total annual economic impact of $3.3 billion and generate more than 187,000 tourist visits.

The Verde Valley, in Yavapai County, is one of three prime wine regions in the state along with Sonoita-Elgin in Santa Cruz County and Willcox in Cochise County, south of Tucson, where the majority of the state’s grapes are grown on much less expensive land.

And people like us, who used to take California winecations in Napa, Sonoma, the Anderson Valley, and Santa Barbara, have started staying closer to home. Even the New York Times has taken notice with a recent travel piece on the Verde Valley.

“We’re not California,” said Tom Schumacher, president of the Verde Valley Wine Consortium, “but we have to be true to our own tastes, our own wine. And people are discovering that what they put in their mouths tastes pretty good.”

We’ve been to all three Arizona regions, and the Verde Valley easily has become the most amenable for an extended stay. There’s so much more to do than just drink wine all day (although that’s not a terrible alternative). Sonoita-Elgin and Willcox provide few additional options other than a view of the mountains and the Labor Day Rodeo.

The Verde Valley offers excellent restaurants plus museums, scenic train rides, Jeep tours, kayaking, birding, shopping, some nightlife, and, of course, the Cliff Castle Casino in nearby Camp Verde. There’s also the proximity to the attractions in Jerome and Sedona.

As a result, according to the NAU study, the Verde Valley is drawing younger visitors (average age 46 compared to 48 in the state overall) and wealthier ones, with 51 percent from households earning more than $150,000 per year compared to the other areas. These visitors spend an average of $84 per person on wine and 51 percent stay overnight, 9 percentage points higher than the state average.

“Wine is becoming interconnected with everything else,” said Woolsey, who uses the handle winewitch22 on her emails. “You can visit Out of Africa, then drink wine. You can ride the train and drink wine. You can take a kayaking trip and stop at a winery. Restaurants sell our local wines. We want everybody to get a piece of the pie.”

Ah, did you have to mention pie? We’ll get back to that later. In the meantime, you’re welcome to join us on the rest of our 48-hour wine adventure

Friday, May 10, 12:15 p.m.

We arrived at our favorite wine tasting room, Page Springs Cellars, after finally exiting I-17 and a short drive through Cornville. Full disclosure: We have been among the 1,800 members of the Page Springs Cellars wine club for five years, which means we get a discount on purchases, free tastings, and priority seating on a covered deck overlooking Oak Creek and shaded by majestic sycamore and cottonwood trees. We usually pick up our annual shipments on-site so we can take advantage of our free tastings at the same time.

Owner Eric Glomski is one of Arizona’s wine pioneers. He opened in 2004, when there were only three tasting rooms in the region, his and neighbors Javelina Leap and Oak Creek, and only a dozen wineries in the state.

Laws passed in Arizona in 2006 eased restrictions on selling directly to consumers, allowing small wineries to compete with the big boys, and the industry took root here.

Page Springs has served as sort of an incubator, helping many others get their start, including celebrity vintners Sam Pillsbury and Maynard James Keenan.

“One of the cool things has been to educate and support the new winemakers until they are ready to go out and fly on their own,” Glomski said.

He likes the camaraderie among most of the winemakers he sees in the Verde Valley. “There’s strength in numbers. We bounce ideas off each other. There are still some strong personalities, and we don’t always agree. But the competition is good. There is a lot of room for all of us to grow.”

Glomski, who also produces a lower-price label, Provisioner, says more inexpensive wines are the key to the expansion of the Arizona wine industry.

Woolsey believes that will come with critical mass, when the businesses that sell barrels, commercial grape vines, and vineyard equipment such as trellising, planting sleeves and stakes, etc., see enough potential revenue to set up shop in Arizona.

“Right now, we import all that stuff from California,” she said. “That adds a layer to the pricing.”

But Page Springs has enough price points and varietals to appeal to most wallets and palates. After tasting six wines each and a light lunch consisting of the popular vegetable tower (the New York Times writer had the same dish) and a small plate of bacon date pintxos, we bought six bottles of Page Springs Cellars wine in addition to our regular shipment, taking home nine bottles total. And this was just our first stop.

Friday, 2:15 p.m.

We think we’re so smart, but 1,000 years ago, the Southern Sinagua were building a massive condo complex high in the Verde Valley. Talk about rooms with a view.

The Tuzigoot National Monument includes the remains of a 110-room development that overlooked the fields where these Native Americans grew corn, beans, squash, and cotton using the same canal irrigation techniques that allowed Phoenix to rise from the desert centuries later. Apparently, they left the area around the start of the 14th century. No one is certain why, though drought is suspected. Can you say climate change?

The $10 admission is worth it, and it’s free if you have a national parks pass.

Friday, 3:30 p.m

A decade or so ago, we were told, much of what is now historic Old Town Cottonwood was boarded-up buildings. These days, Main Street bustles with shops, restaurants, two hotels, and six tasting rooms — Carlson Creek, Pillsbury, Burning Tree Cellars, Arizona Stronghold, Winery 101, and the Merkin Osteria.

“The wine industry, but more specifically the talented and passionate individuals that put skin in the game, helped pull Old Town Cottonwood from its sleepy state into the thriving and vibrant Main Street you find today,”

Cottonwood Mayor Tim Elinski said in an email. “I tip my hat to the entrepreneurs and restaurateurs who believed Cottonwood could be the epicenter of Arizona wine, and I’m as pleased as they are that we have arrived.”

We continued to do our part for the good of the Cottonwood economy, purchasing bottles of green chile pepper-infused olive oil and grapefruit-flavored balsamic vinegar at the Verde Valley Olive Oil Traders, then stopping at Winery 101.

A young woman was wrestling with three infants, two of her own and another belong to one of the servers, as she sat on a couch in the center of the comfortable tasting room. As she fed a bottle to one of the kids, she took an occasional sip of white wine from her nearby glass.

“We didn’t have that in my day,” said another woman seated beside us at the bar. She identified herself as a grandmother of 12. “We didn’t drink wine while we were feeding babies. We could have used it.”

The grandma, Irlyn Gallifant, is the co-owner with her husband, Gavin, of Winery 101, where they serve their two labels, Gallifant Cellars and SouthPaw Cellars. (Both are left-handed.)

I thought Winery 101 meant it was for beginners, but the name originated from the location of their first tasting room, near Loop 101 in Peoria. They opened their second room in Cottonwood two years ago. They divide their time between the two cities.

“We love the pace of life here,” Irlyn Gallifant said. “So much quieter than the Phoenix area. But 15 years ago, you didn’t want to come downtown. They’ve done a great job of renovating.”

Wine has been the straw that stirred the drink of redevelopment.

“The city of Cottonwood is easier for businesses like us,” she said. “They were very accommodating. We had a place in Sonoita-Elgin for a while, but they really didn’t want things to change.”

Even though Winery 101 is the only tasting room in Maricopa County outside of Scottsdale, we had never tasted either of the Gallifants’ wines before. We were quite pleased after sampling a half-dozen or so.

We bought two Gallifant pinot gris and a Super Tuscan. But who’s keeping count?

Friday, 4:40 p.m.

I had searched for hotel reservations more than a month in advance of our trip, but found almost everything was sold out. I finally found a room in a Best Western in the strip mall part of Cottonwood, about two miles from Old Town, at about $150 a night. We had a great view of the Home Depot across the street.

Wine and tourism “are the biggest economic drivers in the region,” Woolsey, the winewitch22, said. “But we need more hotel rooms.”

Cottonwood only has 408 hotel rooms, according to its Chamber of Commerce, although there are probably also as many as 500 Airbnb rooms. I didn’t check for one of those because I still haven’t warmed to the idea of sleeping in a stranger’s house.

There are plenty of rooms in Sedona and in Camp Verde near the casino, but those are a half-hour drive or more from the bulk of the tasting rooms. Not what you want after a few hours of sipping wine.

Friday, 7:40 p.m.

I screwed up, thinking our reservation at the Up the Creek Bistro and Wine Bar, a restaurant that is getting a lot of buzz these days, was at 7 on Friday night. It was Saturday night. Friday was a private party. We drove back to Old Town Cottonwood and remembered a recommendation for a good place to eat late at night, the Three Kings Kasbar, a Middle Eastern restaurant just a couple of blocks off the main drag. Since quarter till 8 constitutes late-night dining in Arizona, we walked in and, sure enough, found that we had missed the dinner rush.

We shared lamb and spanakopita empanadas, which are made in house, a Caesar salad with white anchovies, and a bottle of Pillsbury Wild Child Red. The meal was light enough that we splurged on a piece of baklava for dessert.

Friday, 8:45 p.m.

Several people told us the hotspot for nightlife in Old Town Cottonwood is the State Bar near the end of Main Street. And for folks who are 60-somethings like we are, they’re right.

The bar serves only Arizona beers and wines on tap. I ordered an Arizona Angel White from 433 Cellars in Jerome, and my wife selected a Dos Cabezas Red from Sonoita, then we fortuitously found a couch while we sipped and waited for the night’s featured act, the Well Dressed Wolves (they weren’t) to take the stage.

They were surprisingly good for a local band, particularly the drummer, as they strummed through a playlist of ’60s hits from the Doors, the Rolling Stones, Creedence, etc.

The music prompted several silver-haired geezers to coax some younger women to the dance floor. It looked sort of sad.

We resisted until the band broke into the Beatles’ “I Saw Her Standing There” — a song I first danced to when I was 12.

It didn’t take long to remember I was 67. We called it a night and began our drive back to the hotel when the band took a break around 10 p.m.

Saturday, May 11, 8 a.m.

If you want a quick getaway from the bustle and bright lights of Old Town Cottonwood, you don’t have to go any farther than the end of Main Street.

We parked in one of the city’s several free municipal lots (did you read that, Phoenix?) then started hiking the two-mile Jail Trail, which begins at the city’s old jail house, into the riparian ecosystem.

The walk is shaded by massive sycamore, willow and cottonwood trees. It’s popular among birders, who, we learned, find summer tanagers, western tanagers, Bullock’s orioles, Lazuli buntings, great horned owls, rufuous hummingbirds, and black hawks in abundance, especially during the spring.

Some hikers, we were also told, bring along wine for the journey. It was a little too early in the morning for us, but the walk did work up an appetite for breakfast.

Saturday, 9 a.m.

The Crema Craft Kitchen & Bar seems to be the most popular breakfast spot in town, partially because you get a discount if you stay across the street at the Tavern Hotel, which is owned by Eric and Michelle Jurisin, who have made a significant investment in Old Town Cottonwood, practically rebuilding Main Street themselves. They also own the Tavern Grille, Pizzeria Bocce, and Nic’s Steak & Crab House in Old Town, and have two restaurants up the hill in Jerome as well, the Haunted Hamburger and Grapes Restaurant & Bar.

Since we’d eaten at Crema once before, we opted for a less crowded venue, the Old Town Café, which seemed to be popular with locals as the hostess greeted several folks by their first names. The menu is slight, just a few breakfast burritos, the quiche of the day, a fruit plate, and a glass case of killer pastries.

It was tough to ignore the desserts, especially as one local dressed in a white hat and dragon shirt walked away with one so large they couldn’t fit it in a box. We stuck with the basic burrito, which came with a house-made salsa that was almost as good as a cream stick.

Saturday, 10:15 a.m.

We didn’t have much time for shopping, but we could resist taking a few minutes to tour Larry’s Antiques & Things on the eastern edge of Old Town. It promises and delivers two acres of antiques and things, mostly things. But if you’re in need of a rusted Chevrolet truck ($7,500), a stuffed blue marlin to hang over your oversized mantle, or a Steve Lawrence and Eydie Gorme LP, this is heaven.

Saturday, 11 a.m.

The Verde Valley Wine Festival in Clarkdale didn’t open its gates until noon, so we had a little time to kill. That’s where we made perhaps the most pleasant discovery of our journey.

Clarkdale is named for the man who built the city, one of the most corrupt politicians in history, William Clark.

Clark was denied a seat in the U.S. Senate representing Montana after it was discovered he had bribed the legislators who sent him there in 1899. “He is as rotten a human being as can be found anywhere under the flag,” wrote Mark Twain, a friend of one of Clark’s political rivals.

Nevertheless, Clark built an exquisite town for his employees, many of whom ruined their lungs working in his United Copper Mine in Jerome. Clarkdale’s original high school closed in 1960, until it was purchased to be a museum in 2002. The Meinke family of Minnesota, who had been collecting copper art for decades, donated the resources for the project. The high school was renovated and the Copper Art Museum opened in 2012, quickly becoming one of Arizona’s top tourist attractions.

Several former classrooms house the collections, which include everything from cookware to ornate ceilings. Most fascinating was the room dedicated to trench art — collectibles fashioned by World War I soldiers from the copper shells that were ejected after they fired their cannons at the enemy. Some are quite intricate.

Admission to the museum is $10, or $8 for seniors like us.

Saturday, 12:15 p.m.

The wait was 15 minutes to get into the Verde Valley Wine Festival (full disclosure, Phoenix New Times was a sponsor, so our admission was free). Frankly, $45 a ticket for only eight tiny tastes plus some music seemed a little steep, but obviously the price didn’t deter the crowd.

The festival gave us a chance to meet Michael Pierce, a Verde Valley winemaker who is also the viticulture and oenology director at Yavapai College.

Yavapai offers one-year and two-year courses in winemaking. Those who opt for the two-year associate’s degree will experience the full Montepulciano of winemaking process: planting the grapes on the school’s 13 acres of vineyards, harvesting them, making the wine, bottling it, and ultimately marketing it under the school’s Southwest Wine Center label. Pierce said the program currently has 104 students, but these aren’t typical college kids: Their average age is over 48.

The interest is reflective of the industry’s growing value in the Verde Valley.

“The rate of growth has been double hockey sticks since 2010,” said Pierce, whose family produces two labels, Bodega Pierce and Saeculum Cellars, sold at tasting rooms in Clarkdale and Willcox. “We’ve seen new hotels, restaurants … additional Airbnbs … home values have gone up.”

But with growth, comes some headaches, and not just the morning after consuming too much chardonnay.

“We need more affordable housing,” Pierce said, echoing a cry that can be heard around the country these days.

“It’s getting too expensive for many of our students to rent here.”

Saturday, 1:30 p.m.

The best-known among Verde Valley’s winemakers is probably Maynard James Keenan, the lead singer of the alt-metal band Tool. Keenan began growing grapes in 2002 and now sells wines under the Caduceus Cellars and Merkin Vineyard labels.

Woolsey said she worked for Keenan several years ago. She helped him market his wine nationally, getting it into stores in 40 states, she said, but the effort was a struggle. “We were selling to fans of Tool. That’s not a sustainable business model.”

Keenan has since ventured into food, opening a Merkin Vineyard Tasting Room and Osteria in Cottonwood (and more recently in Scottsdale).

Everything in the Osteria is locally sourced, including the wine, of course, our servers told us. You can watch the pasta being made in-house. Keenan’s father even grows the vegetables here in Arizona.

My wife ordered one of the locally grown salads for lunch. I was going to try something equally light, anticipating a big meal later in the evening at Up the Creek. But I couldn’t resist the pasta of the day, a chicken and sausage ragout over the homemade spaghetti noodles. And it came with a side of house-made bread, perfection paired with a glass of Merkin’s Tarzan Red.

After the New York Times article, a commenter complained that Keenan’s culinary interests were the reason Tool hasn’t released an album in more than a decade. (Their first album since 2006’s 10,000 Days is due out in August.)

Personally, I hope he sticks to the food and wine.

Saturday, 2:45 p.m.

As we sat at the bar at the Pillsbury Wine tasting room, a man walked in from Main Street and struck up a conversation with one of the servers.

The server began to regale him with the story of Sam Pillsbury, the movie writer and director and Arizona’s other celebrity winemaker. Pillsbury also used to write a food blog for New Times.

Pillsbury started making movies for the government of New Zealand, where he grew up, the server said, then moved to Hollywood.

He rattled of some of Pillsbury’s top films — The Quiet Earth, Starlight Hotel, Where the Red Fern Grows, etc. — then mentioned how impressed Pillsbury was with an Arizona wine he tasted when he came here around the turn of the century to film a pilot for a TV series.

Pillsbury eventually decided to jump into the grape business with both feet, even though, he said “I don’t know what the fuck I’m doing,” according to the server. He obviously does now.

The server pointed out the row of medal-winning wines over the bar. “We entered 14 wines in the San Francisco Chronicle wine competition this year,” the server said. “And we won 14 medals.” (Including Best in Class for its 2017 malvasia).

The visitor seemed fascinated.

“Would you like to try a tasting, or maybe buy a bottle?” server asked.

The man shook his head. “No, I was just curious about what this place was. I saw the Pillsbury name.” And he left.

He is the exception. According to the NAU study, about 70 percent of visitors to the tasting rooms leave with at least one bottle.

We bought six: two bottles of the Pillsbury 2018 One-Night Stand rosé (my wife’s favorite), three bottles of the 2014 Symphony/Inappropriate white (my favorite), and a bottle of the 2016 petite sirah.

And we weren’t done collecting yet.

Saturday, 5:15 p.m.

I double-checked to make sure our reservation at Up the Creek was indeed for 7 tonight. The hostess assured me that it was. I asked if we could make it for 6. Nope, we’re full then, she said.

That left us time for one more tasting room. Our server at Page Springs Cellars had suggested a newer place, Chateau Tumbleweed, in Clarkdale. “All four of their owners used to work here,” she said.

That meant a drive through the interminable roundabouts on State Route 260 (do these things really make roads safer?) but it was worth the drive. Chateau Tumbleweed won best in class for in the San Francisco competition for its 2016 Viognier. We left with three more bottles, a Sandy Jones white blend, a sangiovese, and another white blend, The Descendants. We also sampled a small plate of cheese and crackers even though our dinner reservation was close at hand.

It turned out to be a fortuitous decision.

Saturday, 7 p.m.

Right on time. I was excited. Up the Creek Bistro and Wine Bar was a favorite of the late Senator John McCain, who had a home nearby. Chef and co-owner Jim O’Meally often came out and played the piano for him. The Washington Post wrote a touching story about O'Meally and McCain. Locals highly recommended the restaurant.

“Warner for two,” I told the hostess.

She looked around, conferred with the manager.

“Your table isn’t quite ready yet,” she said. “You can have a seat at the bar while you wait.”

We saddled up to the front of the bar.

“Not those two seats,” the bartender said. “They’re reserved.” She pointed to two seats at the far corner. “You can sit there,” she said.

Yes, right by the door that led to the kitchen.

Saturday, 7:15 p.m.

This time, the manager approached us. “We’re sorry, people are lingering at their table longer than we expected,” he said. “It will be just a little longer.”

Saturday, 7:30 p.m.

“They still haven’t left,” the manager said. “Let us comp your drinks.”

Thanks, I guess.

Glad we had those cheese and crackers.

Saturday, 7:44 p.m.

The hostess cheerfully approached us.

“Your table is ready,” she said.

I looked around. People who had come in without a reservation were also getting seated. Of course, it’s Arizona. Almost every restaurant clears out before 8 p.m.

She sat us at a window table, where we would have had a great view of Oak Creek, but by now it was too dark to appreciate the scenery.

Saturday, 7:57 p.m.

I’m marking the time closely now. The waitress finally takes our drink order. Up the Creek offers more than 20 Arizona wines. We selected a Gallifant Super Tuscan that we had tasted the day before at Winery 101.

Several minutes later, she returned again. “We’re out of that wine,” she said.

Hmm. We ordered two glasses of another red, and the manager offered us another glass of a more expensive French red on the house. Whatever.

Saturday, 8:33 p.m.

Our dinners arrive, and, in fairness, the food was as good as advertised. My venison medallions, served in a blueberry gastrique with soubise rice, were tender and flavorful without tasting gamey. My wife’s lavender chicken in a pomegranate beurre rouge with savory bread pudding, a local favorite, was also outstanding.

But, as I preach to my food editors and critics, the quality of the meal is only part of the dining experience.

We’ll rate Up the Creek three paddles out of five. Maybe three and a half since the chef came out of the kitchen and played a mean piano for the diners. Of course, he also regularly gives mean retorts as Jim O. on Yelp to critical reviews. I’ll be waiting to see what he thinks of this.

Saturday, 9:45 p.m.

We drive by the Main Stage in Old Town Cottonwood. It was rockabilly night. Tempting, but we turned left toward the Best Western.

Sunday, May 12, 9:30 a.m.

We’d spent a lot of money by this point, so we took advantage of the free breakfast at the hotel. You get what you pay for. I didn’t want much anyway. I was saving up for a slice of pie at the Rock Springs Café.

We drove back to I-17 and exited on the east side toward Montezuma’s Castle, another national monument, where the Sinagua people built homes in the massive cliffs. Nobody seems quite sure why they were called Sinagua or why they left. But it does seem certain that Montezuma, the last independent ruler of the Aztec empire, was never in the Verde Valley.

The national monument is near Cliff Castle Casino — I always wondered why “Cliff” had a castle before I saw the cave dwellings. The light bulb switched on. We drove around the casino looking for a parking place, then realized that we didn’t want to shoot craps at 10 on a Sunday morning. So, we got back on I-17, where this story began.

Sunday, 11:15 a.m.

There it was again. Exit 262. Rock Springs Café. On Warner Road, no less. We pulled off this time and headed toward the restaurant. The parking lot was saturated. Must be a lot of pie lovers on the road today.

We drove to the auxiliary parking area. Same situation.

We returned to the restaurant again. The line was way out the door. At 11:15 a.m.?

Oh, yeah, it was Mother’s Day. And who doesn’t want to treat their mother to a perfect slice of pie on her special day? The wait looked like at least an hour.

Mother fudge. No pie for us, I guess.

Then I looked in our backseat. We had collected 21 bottles of wine. Not a bad consolation prize. We headed for Phoenix. Our adventure was done. Or maybe just beginning.

LIST: Best Arizona wineries to visit for a weekend (Good Morning Arizona | azfamily.com)

Sat, 30 Mar 2019 20:58:25 GMT

ARTICLE LINK

PHOENIX (3TV/CBS 5) --Today, Arizona is home to more than 80 licensed wineries, which have been poured everywhere from the James Beard House to the White House.

Located in southeastern Arizona, Sonoita and its neighbor Elgin were put on the national wine map thanks to Callaghan Vineyards and Dos Cabezas Wine Works.

Winegrowers in Southern Arizona are having particular success with the graciano varietal, which produces a purple wine packed with blackberry flavor.

In addition to picturesque vineyards and tasting rooms, its easy to make a weekend out of a visit to the Sonoita area, from horseback riding to antiquing.

You can also plan your visit to coincide with one of the area’s festivals throughout the year, like the upcoming winemaker and chili cook-off at Kief- Joshua Vineyards in April.

In Verde Valley, which is located south of Sedona, tasting rooms are scattered about Jerome, Cottonwood, Cornville and Clarksdale.

One grape to spotlight from this region is the tannat, which produces wines that are tannic and intense, marked by dark fruit flavors.

In addition to tasting rooms like Chateau Tumbleweed and D.A. Ranch, you can also spend time at Dead Horse Ranch State Park, Raku Gallery in Jerome, and Up the Creek Bistro & WineBar in Cornville, which started as a 1956 store and gas station.

This sleepy outpost might be know for its brushes with Old West historical figures like Rex Allen and Geronimo, but today it’s home to 20 Arizona wineries that grow about 75 percent of Arizona’s grapes.

In May in October, the small town buzzes with oenophiles (EN-oh-files) at the Willcox Wine Country Festival, which features 18 wineries, arts and crafts, live music and several foodvenues.

While you’re there, be sure to pay a visit to the Rex Allen Museum and pick up homemade tortilla chips and salsa at La Unica in downtown Willcox.

To read AAA’s full guide to Arizona wine country, keep an eye out for the upcoming issue of Via Magazine. In the meantime, visit ViaMagazine.com for more travel inspiration. And don’t forget to share your travel adventures with us on social media using #ViaAdventure.

Arizona's best wines: Winners of the 2018 azcentral Arizona Wine Competition (The Republic | azcentral.com)

Fri, 25 Jan 2019 20:57:43 GMT

ARTICLE LINK

For the second year in a row, the overall Best in Show winner of the azcentral Arizona Wine Competition comes from Dos Cabezas WineWorks in Sonoita.

In the 2017 competition, Todd and Kelly Bostock took the award with an unconventional wine: a sparkling concoction in a can. In 2018, Dos Cabezas won with a traditional offering: a red wine in a bottle.

Arizona's best red wine

Aguileon, one of Dos Cabezas’s signature red blends, is made from grapes grown in Willcox, a recognized viticulture region in the southeast corner of Arizona, and the region where most of the state’s wine grapes are grown.

The Aguileon won the Best in Show award and was named Best Red Wine in the competition.

The 2015 vintage of Aguileon was predominately made from Tempranillo and Graciano, two grapes typically grown in the warmer regions of Spain. The blend was rounded out with small amounts of Cabernet Sauvignon, Cabernet Franc and Petite Sirah.

Arizona's best white, rosé

There was a tie for the Best White Wine award. Trademarked 2017, a Chardonnay made by Burning Tree Cellars, tied with the Bodega Pierce Malvasia Bianca.

Burning Tree Cellars also won Best Rosé, with its 2017 Colibri Rosé, named after the vineyard on the eastern side of the Chiricahua Mountains where the grapes were grown.

The Best Dessert award went to Arizona Stronghold Vineyards Late Harvest Vidal Blanc. Second place in the dessert category went to a Dos Cabezas offering called Boxcar 1. Both of those wines were named to the final round, with judges deciding they were among the top 12 wines in the state.

Judges also named the Burning Tree Rosé into the final round of 12, where it vied for the Best In Show award.

Typically, judges nominate one or more white wines to the final round, where the entire body of judges decides which is the best. But this year, no white wines made the cut. The Best White Wine awards were determined by judges’ scores.

250 entries from 32 labels

The competition attracted more than 250 entries from 32 wine labels. Arizona has had commercial wineries since Sonoita Vineyards opened in the 1970s. But the wines started gaining national critical acclaim in the mid-1990s and have been more commonly found on wine lists in noted Arizona restaurants and resorts over the past two decades.

Arizona wines are also stocked by many wine shops and grocery stores, though some wineries produce in such limited quantities that mass distribution is impossible. Consumers may visit a winery's website to order bottles and have them shipped. Some locations of A.J.'s Fine Foods plan to feature winners from this contest in their stores in February.

How the judging was done

The wines were judged on Nov. 26 in a conference room in the Arizona Republic/azcentral building in downtown Phoenix. The tasting was blind; judges knew the type of wine they were tasting, but not the winery where it came from.

There were 21 judges placed among six panels, each tasting a selection of wines. The judges included sommeliers, chefs, restaurant managers, wine business professionals and wine shop owners. Some had participated in the contest before; others for the first time.

The assembled panel also had varied experience levels with the state’s wines. Some specialized in it; others had hardly sampled any. Judges scored each wine individually. Then debated among the other members of the panel which wines were best in each category.

Some wines earned such high marks from judges that the contest introduced a new class of medal: Double Gold. That medal goes to wines that received scores above 90 from each member of a panel. Seven wines earned that distinction this year, including the overall winner, the Dos Cabezas Aguileon.

The Dos Cabezas Aguileon wine is, in a roundabout way, named after the winery owners’ youngest son, Griffin. A griffin, in mythology, is a creature with the head of an eagle and the body of a lion. The Spanish word for the creature is a mash-up of the words for eagle and lion, aguila and leon. Hence: Aguileon.

Winners of the 2018 azcentral Arizona Wine Competition Best in Show

Dos Cabezas WineWorks Aguileon 2015.

Best Red Wine

1st Place: Dos Cabezas WineWorks Aguileon 2015.

2nd Place: Pillsbury Wine Company Mourvedre Reserve 2016.

3rd Place: Deep Sky Vineyard Eclipse 2015.

Best White Wine

1st Place (tie): Bodega Pierce Malvasia Bianca 2017, Burning Tree Cellars Trademarked 2017.

3rd Place: Southwest Wine Center Malvasia Bianca 2017.

Best Rosé Wine

1st Place: Burning Tree Cellars Colibri Rosé 2017.

2nd Place: Bodega Pierce Rosé 2017.

3rd Place: Chateau Tumbleweed Rosé 2017.

Best Dessert Wine

1st Place: Arizona Stronghold Vineyards Late Harvest Vidal Blanc 2017.

2nd Place: Dos Cabezas WineWorks Boxcar 1 NV.

3rd Place: Carlson Creek Vineyard Sweet Adeline Riesling 2015.

The Top 12

These are the wines that judges thought merited consideration for Best in Show.

• Arizona Stronghold Vineyards Late Harvest Vidal Blanc 2017.

• Burning Tree Cellars Colibri Rosé 2017.

• Caduceus Cellars Kitsuné 2015.

• Deep Sky Vineyard Eclipse 2015.

• Dos Cabezas WineWorks Aguileon 2015.

• Dos Cabezas WineWorks Boxcar 1.

• Flying Leap Vineyards & Distillery Graciano 2016.

• Flying Leap Vineyards & Distillery Cabernet Franc 2015.

• Gallifant Cellars Merlot 2016.

• Golden Rule Petit Verdot 2016.

• Page Springs Cellars 2015 House Mountain Vineyard Petite Sirah.

• Pillsbury Wine Company Mourvedre Reserve 2016.

Best Late-Harvest Dessert Wine

1st Place: Arizona Stronghold Vineyards Late Harvest Vidal Blanc 2017.

2nd Place: Carlson Creek Vineyard Sweet Adeline Riesling 2015.

No 3rd Place.

Best Port-style Dessert Wine

1st Place: Dos Cabezas WineWorks Boxcar 1 NV.

No 2nd or 3rd Place.

Best Rosé Blend

1st Place: Burning Tree Cellars Colibri Rosé 2017.

2nd Place: Chateau Tumbleweed Rosé 2017.

3rd Place: Arizona Stronghold Vineyards Dayden 2017.

Best Single Varietal Rosé

1st Place: Bodega Pierce Rosé 2017.

2nd Place: Pillsbury Wine Company Rosé One Night Stand 2017.

3rd Place: Caduceus Cellars Lei Li Nebbiolo Rosé 2017.

Best Chardonnay

1st Place: Burning Tree Cellars Trademarked 2017.

2nd Place: Pillsbury Wine Company Chardonnay Reserve 2016.

3rd Place: Cabal Cellars Suspicious Minds Chardonnay 2017.

Best Malvasia Bianca

1st Place: Bodega Pierce Malvasia Bianca 2017.

2nd Place: Arizona Stronghold Vineyards Malvasia Bianca 2017.

3rd Place: Southwest Wine Center Malvasia Bianca 2017.

Best Pinot Grigio

1st Place: Winery 101- Gallifant Cellars Pinot Gris 2016.

2nd Place: Cellar 433 Arizona Angel - Pinot Grigio 2017.

3rd Place: Pillsbury Wine Company Pinot Gris 2017.

Best Viognier

1st Place: Burning Tree Cellars The Peddler 2016.

2nd Place: Pillsbury Wine Company Viognier 2017.

3rd Place: Alcantara Vineyard Viognier 2017.

Best White Blend

1st Place: Arizona Stronghold Vineyards Tazi 2017.

2nd Place: Flying Leap Vineyards & Distillery Trio 2017.

3rd Place: Callaghan Vineyards Love Muffin 2017.

Best Cabernet Franc

1st Place: Flying Leap Vineyards & Distillery Cabernet Franc 2015.

2nd Place: Javelina Leap Vineyard & Winery 2017 Cabernet Franc.

No 3rd Place.

Best Cabernet Sauvignon

1st Place: Golden Rule Vineyards Cabernet Sauvignon 2016.

2nd Place: Four Tails Vineyard Double Trouble Cabernet Sauvignon 2016.

3rd Place: Burning Tree Cellars Bonita Cab 2016.

Best Graciano

1st Place: Flying Leap Vineyards & Distillery Graciano 2016.

2nd Place: Southwest Wine Center Graciano 2017.

No 3rd Place.

Best Grenache

1st Place: Copper Horse Vineyard Grenache 2017.

2nd Place: Rune Grenache - Pillsbury Vineyard 2016.

No. 3rd Place.

Best Merlot

1st Place: Winery 101- Gallifant Cellars Merlot 2016.

No 2nd or 3rd Place.

Best Mourvedre/Monastrell

1st Place: Pillsbury Wine Company Mourvedre Reserve 2016.

2nd Place: Burning Tree Cellars Colibri Mourvedre 2016.

3rd Place: The Oddity Wine Collective Minotaur 2017.

Best Petite Sirah

1st Place: Page Springs Cellars 2015 House Mountain Vineyard Petite Sirah.

2nd Place: Pillsbury Wine Company Petite Sirah 2016.

No 3rd Place.

Best Sangiovese

1st Place: Caduceus Cellars Kitsuné 2015.

2nd Place: Flying Leap Vineyards & Distillery Sangiovese Select 2016.

3rd Place: Golden Rule Vineyards Sangiovese 2016.

Best Syrah

1st Place: Page Springs Cellars 2017 Dos Padres Vineyard Syrah Clone 471.

2nd Place: Zarpara Vineyard Syrah 2015.

3rd Place: Carlson Creek Vineyard Syrah 2015.

Best Tannat

1st Place: Heart Wood Cellars Tannat 2016.

2nd Place: Flying Leap Vineyards & Distillery Tannat 2015.

No 3rd Place.

Best Tempranillo

1st Place: Caduceus Cellars Sancha 2014.

2nd Place: Merkin Vineyards Tarzan 2015.

3rd Place: Salvatore Vineyards Tempranillo 2015.

Best Rhone-style Blend

1st Place: Keeling Schaefer Vineyards Partners 2014.

2nd Place: Pillsbury Wine Company Roan Red 2016.

3rd Place: Winery 101- Gallifant Cellars Rone Ranger 2016.

Best Bordeaux Blend

1st Place: Burning Tree Cellars The Scapegoat 2016.

2nd Place: Javelina Leap Vineyard & Winery 2017 Rock Slide.

3rd Place: Flying Leap Vineyards & Distillery Union de Tres Rojos 2016.

Best Super Tuscan

1st Place: Winery 101- Gallifant Cellars Super Tuscan 2016.

2nd Place: Caduceus Cellars Nagual del Marzo 2014.

3rd Place: Caduceus Cellars Nagual de la Naga 2014.

Best Non-Traditional Red Blend

1st Place: Dos Cabezas WineWorks Aguileon 2015.

2nd Place: Deep Sky Vineyard Eclipse 2015.

3rd Place (tie): Bodega Pierce Athena 2016, Southwest Wine Center Patada 2017.

Medal winners

These wines earned medals based on an average of judges’ scores on a 100-point scale.

Double Gold

Judges unanimously rated the wines 90 points or above.

• Arizona Stronghold Vineyards Late Harvest Vidal Blanc 2017.

• Burning Tree Cellars Colibri Rosé 2017.

• Caduceus Cellars Kitsuné 2015.

• Deep Sky Vineyard Eclipse 2015.

• Dos Cabezas WineWorks Aguileon 2015.

• Javelina Leap Vineyard & Winery 2017 Cabernet Franc.

• Southwest Wine Center Patada 2017.

Gold

Judges’ average score of 90 points or above.

• Bodega Pierce Athena 2016.

• Bodega Pierce Rosé 2017.

• Chateau Tumbleweed Rosé 2017.

• Dos Cabezas WineWorks Boxcar 1.

• Flying Leap Vineyards & Distillery Cabernet Franc 2015.

• Four Eight Wineworks Four Eight Red 2015.

• Golden Rule Vineyards Cabernet Sauvignon 2016.

• Page Springs Cellars 2015 House Mountain Vineyard Petite Sirah.

• Pillsbury Wine Company Rosé One Night Stand 2017.

• Winery 101 - Gallifant Cellars Super Tuscan 2016.

Silver

Judges’ average score of 85 points or above.

• Arizona Stronghold Vineyards Dayden 2017.

• Arizona Stronghold Vineyards Mangus 2017.

• Arizona Stronghold Vineyards Tazi 2017.

• Bodega Pierce Malvasia Bianca 2017.

• Burning Tree Cellars Trademarked 2017.

• Burning Tree Cellars Bonita Cab 2016.

• Caduceus Cellars Nagual del Marzo 2014.

• Caduceus Cellars Lei Li Nebbiolo Rosé 2017.

• Callaghan Vineyards Aglianico Cimarron 2016.

• Carlson Creek Vineyard Rosé 2017.

• Deep Sky Vineyard Nebula 2016.

• Dos Cabezas WineWorks Toscano 2015.

• Flying Leap Vineyards & Distillery Sangiovese Select 2016.

• Flying Leap Vineyards & Distillery Graciano 2016.

• Flying Leap Vineyards & Distillery Trio 2017.

• Flying Leap Vineyards & Distillery La Flor 2017.

• Four Tails Vineyard Double Trouble Cabernet Sauvignon 2016.

• Golden Rule Vineyards Petit Verdot 2016.

• Golden Rule Vineyards Sangiovese 2016.

• Heart Wood Cellars Tannat 2016.

• Javelina Leap Vineyard & Winery Barbera 2017.

• Javelina Leap Vineyard & Winery Red Canyon Cuvee 2017.

• Javelina Leap Vineyard & Winery 2017 Hassayampa Cabernet Sauvignon 2017.

• Keeling Schaefer Vineyards Partners 2014.

• Merkin Vineyards Jane Pink 2017.

• Page Springs Cellars 2017 Dos Padres Vineyard Syrah Clone 471 2017.

• Page Springs Cellars 2017 House Mountain Vineyard Counoise Rosé 2017.

• Pillsbury Wine Company Mourvedre Reserve 2016.

• Pillsbury Wine Company Petite Sirah 2016.

• Provisioner Wines Provisioner Red 2017.

• Southwest Wine Center Malvasia Bianca 2017.

• The Oddity Wine Collective Minotaur 2017.

• The Oddity Wine Collective Centaur 2017.

• Winery 101 - Gallifant Cellars Merlot 2016.

• Winery 101 - Gallifant Cellars Rone Ranger 2016.

• Winery 101 - Gallifant Cellars Cabernet Sauvignon George's Tribute 2016.

• Winery 101 - Gallifant Cellars San Franc 2016.

• Winery 101 - Gallifant Cellars Pinot Gris 2016.

• Zarpara Vineyard Syrah 2015.

Bronze

Judges’ average score of 80 points or above.

• Alcantara Vineyard Viognier 2017.

• Alcantara Vineyard X-Port NA.

• Alcantara Vineyard Confluence X 2016.

• Arizona Stronghold Vineyards Malvasia Bianca 2017.

• Arizona Stronghold Vineyards Playa Rojo 2017.

• Bruzzi Vineyard 2017 Vidal Blanc 2017.

• Burning Tree Cellars Colibri Mourvedre 2016.

• Burning Tree Cellars The Peddler 2016.

• Burning Tree Cellars The Scapegoat 2016.

• Cabal Cellars Roswell Red 2015.

• Cabal Cellars Suspicious Minds Chardonnay 2017.

• Caduceus Cellars Nagual del Marzo Rosé 2017.

• Caduceus Cellars Nagual de la Naga 2014.

• Caduceus Cellars Nagual del Agostina Red 2016.

• Caduceus Cellars Sancha 2014.

• Caduceus Cellars Primer Paso 2014.

• Callaghan Vineyards Love Muffin 2017.

• Callaghan Vineyards Petit Manseng Greg's 2016.

• Carlson Creek Vineyard Syrah 2015.

• Carlson Creek Vineyard Sweet Adeline Riesling 2015.

• Cellar 433 Verdelho 2017.

• Cellar 433 Arizona Angel Pinot Grigio 2017.

• Chateau Tumbleweed Miss Sandy Jones 2017.

• Chateau Tumbleweed Cimarron Vineyard Cabernet Franc 2016.

• Chateau Tumbleweed Le Blend 2017.

• Chateau Tumbleweed Dr. Ron Bot 2016.

• Chateau Tumbleweed Earth Cuckoo 2015.

• Copper Horse Vineyard Grenache 2017.

• Dos Cabezas WineWorks El Norte 2015.

• Dos Cabezas WineWorks 2017 Meskeoli.

• Flying Leap Vineyards & Distillery Cabernet Sauvignon 2015.

• Flying Leap Vineyards & Distillery Tannat 2015.

• Flying Leap Vineyards & Distillery Union de Tres Rojos 2016.

• Flying Leap Vineyards & Distillery Sangiovese Reserva 2016.

• Four Eight Wineworks Four Eight Pink 2017.

• Four Tails Vineyard Amigos Petit Verdot 2016.

• Garage-East Green Wine 2017.

• Garage-East Rosé 2017.

• Golden Rule Vineyards Mourvedre 2016.

• Golden Rule Vineyards Picpoul Blanc 2017.

• Heart Wood Cellars Heart 2016.

• Keeling Schaefer Vineyards Rock Creek Rosé of Grenache 2017.

• Keeling Schaefer Vineyards Little Block Petite Sirah 2016.

• Merkin Vineyards Chupacabra 2017.

• Merkin Vineyards Tarzan 2015.

• Page Springs Cellars 2016 El Serrano.

• Page Springs Cellars 2017 Vino de la Familia.

• Page Springs Cellars 2017 Vino de la Familia Blanca.

• Page Springs Cellars 2017 Vino del Barrio Blanca.

• Pillsbury Wine Company Roan Red 2016.

• Pillsbury Wine Company Chardonnay Reserve 2016.

• Pillsbury Wine Company Malvasia 2017.

• Pillsbury Wine Company Shiraz 'Guns and Kisses' 2016.

• Pillsbury Wine Company Diva 2016.

• Pillsbury Wine Company Viognier 2017.

• Rune Rosé 2016.

• Rune Mourvedre - Colibri Vineyard 2016.

• Saeculum Cellars Cabernet Sauvignon 2016.

• Saeculum Cellars One Stone 2016.

• Saeculum Cellars Cache 2016.

• Saeculum Cellars Muscat of Alexandria 2017.

• Salvatore Vineyards Cerca Aglianico 2015.

• Southwest Wine Center Graciano 2017.

• Southwest Wine Center Red Storm 2017.

• Zarpara Vineyard Monastrell 2015.

• Zarpara Vineyard Origen 2015.

Judges' favorites

These are the judges in the 2018 azcentral Arizona Wine Competition and their favorite wines.

Shaun Adams, Talavera at Four Seasons Resort: Page Springs Cellars Dos Padres Vineyard Syrah Clone 471 2017.

Michael Ayer, Workman Ayer winery: Dos Cabezas WineWorks Boxcar 1 NV.

Rick Benson, Wine Cellar Experts: Arizona Stronghold Vineyards Late Harvest Vidal Blanc 2017.

Tracy Dempsey, ODV Wines: Golden Rule Vineyards Cabernet Sauvignon 2016.

Craig Dziadowicz, Hidden Track Bottle Shop: Golden Rule Vineyards Petit Verdot 2016.

Christopher Gross, Wrigley Mansion: Page Springs Cellars House Mountain Vineyard Petite Sirah 2015.

Michelle Jacob, Gertrude's at Desert Botanical Garden: Flying Leap Vineyards & Distillery Cabernet Sauvignon 2015.

Chris Jeffers, Tarbell's Wine Store: Gallifant Cellars Merlot 2016.

Raini Keyser, Vinum 55: Dos Cabezas WineWorks Aguileon 2015.

Rachel Lockwood, Hidden Track Bottle Shop: Flying Leap Vineyards & Distillery Graciano 2016.

Steven Maynard, Tempo Urban Bistro: Golden Rule Vineyards Cabernet Sauvignon 2016.

Jason Morris, CruTacos: Dos Cabezas WineWorks Aguileon 2015.

Shannan Perciballi, ODV Wines: Caduceus Cellars Kitsuné 2015.

Emily Rieve, GenuWine Arizona: Javelina Leap Vineyard & Winery Hassayampa Cabernet Sauvignon 2017.

Lindsey Schoenemann, GenuWine Arizona: Page Springs Cellars House Mountain Vineyard Petite Sirah 2015.

Jay Soloff, DeLille Cellars: Pillsbury Wine Company Mourvedre Reserve 2016.

Katie Stephens, Beckett's Table: Caduceus Cellars Kitsuné 2015.

T. Scott Stephens, Southern Rail: Gallifant Cellars Merlot 2016.

Jordan White, Vinum 55: Caduceus Cellars Kitsuné 2015.

Mark Yeager, Frederick Wildman & Sons Importers: Dos Cabezas WineWorks Aguileon 2015.

2017 azcentral Arizona Wine Competition winners: The best does not come in a bottle (The Republic | azcentral.com)

Fri, 26 Jan 2018 20:56:35 GMT

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The winner of the 2017 azcentral Arizona Wine Competition marked two firsts: It is the first sparkling wine to win the contest and the first to not come packaged in a bottle.

Dos Cabezas WineWorks Methode Canpenoise, the sparkling wine named Best in Show, is sold by the can.

The bubbly wine is fermented by yeast added into that can, the same method used with Champagnes and sparkling wines that are fermented in bottles. That is called methode champenoise; Dos Cabezas plays on that with its Methode Canpenoise name.

Dos Cabezas, co-owned by Todd and Kelly Bostock, begins with a non-vintage rose wine of Riesling, Grenache and Tempranillo grapes. Yeast is then added to the can so it ferments.

Bottles of Champagne are usually disgorged of yeast after fermentation. But the yeast is still present in the Dos Cabezas sparkling, settling at the bottom of the can. Careful pouring keeps it out of the glass. The spent yeast is not harmful; just a little bitter.

But consumers will only need to worry about that if they can get their hands on a can. The Sonoita winery initially released just a small amount of the unique wine in November at $48 for a 1-liter can. Those cans, according to the Dos Cabezas website, are sold out. The next release is not known.

The Growers Cup for the best red wine in the contest was the 2015 Callaghan Vineyards Aglianico. That grape is typically grown in the southern region of Italy. This wine was made from grapes grown at Cimarron Vineyards in Willcox, a vineyard owned by the Bostocks.

The Growers Cup for the best white wine went to Pillsbury Wine Co.’s 2016 WildChild White, a white blend grown on Sam Pillsbury’s Willcox-area vineyard. Pillsbury, a New Zealand film director, has operated his namesake vineyard and winery since 2000.

The Growers Cup award for the best rosé wine went to the students of the Southwest Wine Center in Clarkdale. The 2017 Amphoria is a pink wine made with Sangiovese grapes grown on the Yavapai College campus. The college offers degree programs in grape-growing and winemaking and students, as part of their course work, take part in all aspects of winemaking, from the vineyard to the label design.

The Growers Cup for dessert wines went to the Arizona Stronghold Vineyards 2016 Bruzzi Vineyards Vidal Blanc. The grapes, as the name suggests, come from the Bruzzi Vineyards in Young. Arizona Stronghold won the Growers Cup for dessert in the 2016 competition as well, for a Vidal Blanc wine called “Zas.”

Callaghan has won three Growers Cups and two Best In Show Awards.

Dos Cabezas has won a Growers Cup for its rose and was last year’s Growers Cup winner for red wine. Pillsbury won a Growers Cup for dessert in 2014.

It is the first cup win for the Southwest Wine Center.

The competition was held Dec. 11 at the Hilton Garden Inn in downtown Phoenix.

Twenty-four judges, a mix of chefs, sommeliers, out-of-state winemakers, restaurant managers and wine shop owners, were divided into six four-person panels to taste more than 200 entries.

Each panel tasted a portion of the more than 200 entries, choosing the winners of the subcategories listed below. Each panel then picked two wines to push forward to the sweepstakes round.

All 24 judges tasted those 12 wines. The top awards were picked through this tasting. The tasting was blind; the judges knew the types of wines, but not who made it.

The judges also didn’t know — until the awards were announced — that the wine they selected as best came from a can.

2017 azcentral Arizona Wine Competition winners Best In Show

Dos Cabezas WineWorks, Methode Canpenoise

Growers Cup

Best Red Wine

1st Place: Callaghan Vineyards, 2015 Aglianico

2nd Place: Flying Leap VIneyards & Distillery, 2015 Petit Verdot

3rd Place: Carlson Creek Vineyard, 2013 Rule of Three

Best White Wine

1st Place: Pillsbury Wine Company, 2016 WildChild White

2nd Place: Pillsbury Wine Company, 2015 Malvasia Bonnie Lee 3rd Place: Bodega Pierce, 2016 Sauvignon Blanc

Best Rosé

1st Place: Southwest Wine Center, 2017 Amphoria

2nd Place: Dos Cabezas WineWorks, 2016 Pink

3rd Place: Page Springs Cellars, 2016 La Flor Rosa

Best Dessert wine

1st Place: Arizona Stronghold Vineyards, 2016 Bruzzi Vineyards Vidal Blanc

2nd Place: Wilhelm Family Vineyards, Sunset

3rd Place: Carlson Creek Vineyard, 2013 Sweet Adeline Riesling

The Finalists:

Each of the six panels picked two wines they thought merited consideration as the best wine of the competition. Here are those wines:

Arizona Stronghold Vineyards, 2016 Bruzzi Vineyards Vidal Blanc

Arizona Stronghold Vineyards, 2016 Tazi

Bodega Pierce, 2016 Sauvignon Blanc

Callaghan Vineyards, 2015 Aglianico

Carlson Creek Vineyard, 2013 Rule of Three

Dos Cabezas WineWorks #Methode Canpenoise

Flying Leap Vineyards & Distillery, 2015 Petit Verdot

Flying Leap Vineyards & Distillery, 2015 Sangiovese

Pillsbury Wine Company, 2015 Malvasia Bonnie Lee

Pillsbury Wine Company, 2015 Viogner

Pillsbury Wine Company, 2016 WildChild

White Salvatore Vineyards, 2014 Sangiovese

Best Cabernet Franc

1st Place: Javelina Leap Vineyard & Winery, 2016 Cabernet Franc

2nd Place: Bodega Pierce, 2015 Cabernet Franc

3rd Place: Golden Rule Vineyards, 2015 Cabernet Franc

Best Cabernet Sauvignon

1st Place: Alcantara Vineyards and Winery, 2015 Cabernet Sauvignon

2nd Place: Page Springs Cellars, 2014 Bonita Springs Vineyard Cabernet Sauvignon

3rd Place: Saeculum Cellars, 2015 Cabernet Sauvignon

Best Grenache

1st Place: Rune, 2015 Grenache - Pillsbury Vineyard

2nd Place: Rune, 2015 Grenache - Colibri Vineyard

Best Malbec

1st Place: Deep Sky Vineyard, 2015 Big Bang

2nd Place: Coronado Vineyards, 2015 Malbec

Best Merlot

1st Place: Alcantara Vineyards and Winery, 2015 Merlot

Best Mourvedre

1st Place: Alcantara Vineyards and Winery, 2015 Mourvedre

2nd Place: Pillsbury Wine Company. 2015 Mourvedre Reserve

3rd Place: Bodega Pierce, 2015 Mourvedre

Best Petit Verdot

1st Place: Flying Leap VIneyards & Distillery, 2015 Petit Verdot

2nd Place: The Oddity Wine Collective, 2016 Datura

3rd Place: Golden Rule Vineyards, 2015 Petit Verdot

Best Petite Sirah

1st Place: Rune, 2015 Petite Sirah

2nd Place: Alcantara Vineyards and Winery, 2015 Petite Sirah

Best Sangiovese

1st Place: Salvatore Vineyards, 2014 Sangiovese

2nd Place: Flying Leap Vineyards & Distillery, 2015 Sangiovese

3rd Place: Winery 101 - Gallifant Cellars, 2014 Sangiovese

Best Syrah

1st Place: Winery 101 - Gallifant Cellars, 2014 Syrah

2nd Place: Dos Cabezas WineWorks, 2015 Syrah "Club Selection"

3rd Place: Page Springs Cellars, 2012 Colibri Vineyard Syrah Clone 174

Best Tempranillo

1st Place: Chateau Tumbleweed, 2015 Cimarron Vineyard Tempranillo

2nd Place: Zarpara Vineyard, 2015 Tempranillo

Best Zinfandel

1st Place: Javelina Leap Vineyard & Winery, 2016 Zinfandel

2nd Place: Bodega Pierce, 2016 Zinfandel

3rd Place: Javelina Leap Vineyard & Winery, 2016 Legacy Zinfandel

Best Rhone-Style Blend

1st Place: Carlson Creek Vineyard, 2013 Rule of Three

2nd Place: Golden Rule Vineyards, 2015 Commonwealth

3rd Place: Pillsbury Wine Company, 2014 Diva

Best Non-traditional Red Blend

1st Place: Southwest Wine Center, 2016 Puente

2nd Place (tie): Chateau Tumbleweed, 2016 Le Blend

2nd Place (tie): Salvatore Vineyards, 2014 Cerca

3rd Place: Winery 101 - Gallifant Cellars, 2014 Super Tuscan

Best Chardonnay

1st Place: Burning Tree Cellars, 2014 Trademarked

2nd Place: Winery 101 - Gallifant Cellars, 2014 Chardonnay

3rd Place: Pillsbury Wine Company, 2016 Chardonnay

Best Malvasia Bianca

1st Place: Pillsbury Wine Company, 2015 Malvasia Bonnie Lee

2nd Place: Callaghan Vineyards, 2016 Ann's

3rd Place: Page Springs Cellars, 2016 Dos Padres Malvasia Bianca

Best Sauvignon Blanc

1st Place: Bodega Pierce, 2016 Sauvignon Blanc

2nd Place: Carlson Creek Vineyard, 2013 Sauvignon Blanc

Best Viogner

1st Place: Pillsbury Wine Company, 2015 Viognier

2nd Place: Saeculum Cellars, 2016 Viognier

3rd Place: Salvatore Vineyards, 2015 Viognier

Best White Blend

1st Place: Arizona Stronghold Vineyards, 2016 Tazi

2nd Place: Pillsbury Wine Company, 2016 WildChild White

3rd Place: Bodega Pierce, 2016 Pandora

Best Rosé Varietal

1st Place: Southwest Wine Center, 2017 Amphoria

2nd Place: Page Springs Cellars, 2016 La Flor Rosa

3rd Place: Mogollon Vineyards, 2016 Grenache Rose

Best Rosé Blend

1st Place: Dos Cabezas WineWorks, 2016 Pink

2nd Place: Callaghan Vineyards, 2016 Dry Rose' 3rd Place: Chateau Tumbleweed, 2016 Rose

Best Late-Harvest Dessert

1st Place: Arizona Stronghold Vineyards, 2016 Bruzzi Vineyards Vidal Blanc

2nd Place: Carlson Creek Vineyard, 2013 Sweet Adeline Riesling

3rd Place: Alcantara Vineyards and Winery, 2016 Riesling Dolce

Best Port-Style Dessert

1st Place: Wilhelm Family Vineyards, Sunset

Best Sparkling

1st Place: Dos Cabezas WineWorks, Methode Canpenoise

2nd Place: Dos Cabezas WineWorks, 2016 Carbonated Pink *

2 Arizona wineries named Best In Class at San Francisco Chronicle Wine Competition (The Republic | azcentral.com)

Thu, 18 Jan 2018 20:54:08 GMT

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Two Arizona wineries, Chateau Tumbleweed and Lightning Ridge Cellars, and have won Best In Class awards at the 2018 San Francisco Chronicle Wine Competition.

The two wins are a first for Arizona wines in the largest U.S. wine competition.

Chateau Tumbleweed won for the best Viogner priced above $25 for its 2016 Viogner, made from grapes grown at the Deep Sky Vineyard in Willcox.

Lightning Ridge Cellars won for the best Montepulciano for its 2013 vintage, made with grapes grown on its vineyard in Sonoita.

Both bottles retail for $28.

Chateau Tumbleweed's wine can be found at some AJ's Fine Foods and Whole Foods Market locations. It can also be found at wine shops, including Central Wine, Hidden Track Bottle Shop and ODV Wines.

Lightning Ridge's wine (http://lightningridgecellars.com/) is available through its Sonoita tasting room. Orders can be taken online or by phone.

The best in class award means that judges declared it the best wine of its category. Only one of those awards is given for each category. The competition attracted 6,960 entries, according to its website. Judging was in January and the results were announced this week.

In all, 14 Arizona wineries won medals at the competition, including three wineries awarded Double Gold medals. That designation reflects the unanimous ruling of gold by each judge that tasted the wine.

The Double Gold winners are:

Callaghan Vineyards for its 2016 Ann’s, a Malvasia Bianca.

Pillsbury Wine Co. for its 2015 Guns and Kisses Shiraz.

Chateau Tumbleweed for its 2016 Miss Sandy Jones white blend.

Gold medals were won by Alcantara Vineyards, Aridus Wine Company, Arizona Angel, Callaghan Vineyards, Javelina Leap Vineyard and Winery, Passion Cellars and Pillsbury Wine Company.

Next week, look for the results of the azcentral Arizona Wine Competition, which is restricted to wines made in Arizona with grapes grown in the state.

Double Gold, Gold medal winners

The Arizona Wine Growers Association compiled a list of the Double Gold and Gold medal-winning wines in the Chronicle's wine competition.

Double Gold

Callaghan Vineyards 2016 Ann's.
Chateau Tumbleweed 2016 Miss Sandy Jones.
Pillsbury Wine Company 2015 Guns and Kisses Shiraz.

Gold

Alcantara Vineyards 2015 Confluence IX.
Aridus Wine Company 2015 Tempranillo.
Aridus Wine Company 2016 Malvasia Bianca.
Arizona Angel Aritage White.
Callaghan Vineyards 2016 Dry Rose.
Javelina Leap Vineyard & Winery 2016 Syrah.
Passion Cellars 2016 Malvasia Bianca.
Pillsbury Wine Company 2016 Chardonnay.
Pillsbury Wine Company 2014 Guns and Kisses Shiraz.
Pillsbury Wine Company 2016 Viognier.

Fire and Ice: Extreme Weather Hits Vineyards in Arizona, France (Flagstaff Business News)

Thu, 13 Jul 2017 20:52:26 GMT

Severe weather has wreaked havoc with winemakers on both sides of the Atlantic this spring. As adjusting with the elements is a staple of agriculture, Arizona winemakers and aficionados anxiously watched destructive flames approach Sonoita, the state’s oldest continuous viticultural area located south of Tucson. Meanwhile, Sonoita-Elgin, its counterpart in France’s Bordeaux and Burgundy regions, was taking extreme measures to keep vineyards warm through the night, fighting off the worst frost events since 1991 with up to 60 percent of French vineyards at least partly affected.

Setting hay bales on fire overnight was common, and estates that could afford it had helicopters hover over their vines all night to keep air circulating. And as the copper state’s high-altitude vineyards also experienced with temperatures near freezing, parts of Burgundy’s famous Chardonnay-producing region, Chablis, even resorted to a most delicate technique whereby vines are purposely coated with ice so they remain above freezing (think of the igloo effect).

In the world-famous Bordeaux region, extreme frost events are less common than in Burgundy and other more northern and less coastal wine-producing areas. But this year, Bordeaux’s Right Bank (eastern parts) experienced devastating frost, including the famous wine hamlets of Saint-Emilion and Pomerol, killing this year’s new growth in many areas.

Jan Thienpont, president of the Francs-Cotes de Bordeaux appellation (or winemaking sub region), decides what emergency agricultural and financial measures will be allowed this year. He and his counterparts have released a dire set of emergency measures, including various types of indemnities and subsidies, permission to buy grapes for other local vineyards but with constraints on how the wine can be marketed, and simpler processes for laying off workers. Thienpont remains optimistic that tackling this season’s issues fits with long-term changes to Bordeaux’s winemaking protocols motivated by a desire for increased environmental stewardship and sustainability. “Despite the challenges, we remain devoted to what I call the “green revolution” in Bordeaux and in my appellation,” he said.

Arizona suffered from similar but much less catastrophic frost events this year, fueled by the same early spring, warm temperatures and soils primed by a wet winter. That same wet winter has also spawned more brush and grass that can feed wildfires, like the Sawmill Fire that threatened Sonoita. Jeff Hendricks, co-owner of the Clarkdale-based winery Chateau Tumbleweed and an experienced vineyard manager in Northern and Southeastern Arizona, knows these concerns all too well. “In Arizona, bud burst occurs in late March through early April and frost dangers are said to be over between May first to the 15th depending on how optimistic you are,” said Hendricks, who also served as vineyard manager for Cornville’s Page Springs Cellars. “Spring frosts are a huge concern for newly established vineyards especially. In a young vineyard, the defoliation of a frost event can cause death. In mature plants, the danger is fruit loss and not usually mortality. Once every 10 years or so, you have a catastrophic frost that wipes out a sizable portion of the fruit load (50 percent or more), but your typical frost event is a much smaller percentage loss. For the 10 years I’ve farmed here, I’ve never seen a completely frost-free spring. At best, there are still a dozen plants or so that get nipped.”

During his tenure in Arizona, Hendricks has had to resort to the radical solutions to which France’s vintners recently resorted. “For your typical inversion frost event, frost moves from above and slides over the topography like molasses. It moves slowly and it seems like the only time damage occurs is when it settles in a pocket, valley or wash for a sustained period. Hillside vineyards see much less risk. Tarps, barriers, fans and fires can help with these events. Barriers are a good way to divert the slow-moving frost for local problem areas. Advection events will destroy any vines, hillside or not. Fans and barriers won’t help. The entire air mass in the area drops to below freezing. This is when heaters or fire will save you. We do a fire every 40 feet in a grid and keep the fires burning low. We did this a dozen or so times for Page Springs. We’d be up all night feeding fires but in all cases, we saved much of the crop.”

Ironically, in June 2016, Page Springs Cellars was threatened by a quick moving brush fire that sparked on an adjacent empty property. All local firefighters were called and the blaze extinguished before any vines or property were damaged.

And while a few tales of wildfires near vineyards have happy endings – such as Southeastern Arizona’s 2011 vintage that yielded some interestingly smoke- tainted red wines – most are terrifying ordeals that put enormous stress on people and the places they tirelessly steward. “Increasing wildfires in the area are a huge concern,” Hendricks added. “A fire close to a vineyard cluster could potentially wipe out an entire vintage across a huge swath.”

Like Hendricks, Thienpont’s hardest job is mitigating and dealing with nature’s curveballs, but his leadership role in Bordeaux also makes him an optimistic cheerleader for the industry. “Despite the frost, life goes on!” Only vintners who make ice wine, whereby very late-harvest grapes need to freeze on the vine, might argue that statement. FBN

By Tom Vitron

How Chateau Tumbleweed Makes Such Eye-Catching Labels (Phoenix New Times)

Fri, 12 May 2017 20:51:37 GMT

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When you see a bottle of Chateau Tumbleweed in the wine aisle, you might do a double-take. Whoa! you think. Those people have no heads!

Well, not no heads. Their crania have been replaced with a scraggly bunch of tumbleweed, drawn in intricate pen-and-ink. It's creepy and funny at the same time, and you have to wonder where such a surreal idea came from.

"We started to develop these wines as people, as family members," says Kris Pothier, co-owner of Chateau Tumbleweed and the artist behind its eccentric labels. "We came up with images that feel like the wines feel. It's fun to come up with fresh content all the time. This is a pretty competitive industry, and you want to create something that everyone is talking about."

The winery is a small business based in Cottonwood. Pothier started Chateau Tumbleweed in 2011 with her husband, Joe Bechard, and fellow couple Kim Koistinen

and Jeff Hendricks. In the half-decade since, their unlikely startup has become something of a local legend. The Arizona wine industry is still pretty modest, despite its own Wine Growers Association. Chateau Tumbleweed has gained some attention as a startup run by Gen Xers, and the labels have caught extra attention.

"The four of us riff really well together," says Pothier. "That's what makes our business really tight. We sit together and drink wine and come up with these funny names. I used to make silly line drawings of things Joe said when he was drunk. Suddenly, we were making wine, and we needed to come up with a label."

Now 42, Pothier hails from the Northwest and has a lively bohemian personality to match. After growing up in Seattle, Pothier and Bechard lived in Eugene, Oregon, where they enjoyed the college town's rich and offbeat culture.

"We used to have this group of friends to party with," she recalls. "I would go to bookstores, sit at a typewriter. Eugene was such a different life. I lived for five years with an artist, and he taught me how to draw. He had an old-school method. He was very underground, unexposed to normal life."

This unconventional creativity stuck with her, even when Pothier and Bechard moved to Arizona. Pothier worked briefly in the film industry, then shifted her attention to Chateau Tumbleweed, but the desire to compose drawings by hand has never waned. Here was a chance to put that talent to good use, by creating labels that look like they come out of high-concept comic books.

The drawings may looks simple and free, but they're actually the result of an elaborate digital process.

"[First] I draw them, then reduce them to basically cookie-cutters so we can put them into Photoshop," Pothier explains by e-mail. "Jeff [Hendricks] takes control of the process from there, then I come back in to decide on colors. Then the image goes into [Adobe] Illustrator for the background and font. Also, our labels are super nerdy on the back, so Joe collects all of the pertinent info and passes it to Jeff. Then we edit a billion times and send to the federal government for approval, then they go to the Paragon label company for printing."

While many of their labels are merely descriptive, several have distinct characters, such as "Cousin Id," "Will E. Cox," "Lil Frankie," and "Earth Cuckoo." Each portrait incorporates the same tumbleweed image, usually replacing the figure's face, although the tumbleweed is often just a presence: Rolling View Vineyard shows an elephant balancing on the tumbleweed just like a circus ball. The figures are drawn without heads, and only two different tumbleweed drawings are used; one or the other is digitally inserted into the composition.

Given the growing popularity of the images, it's easy to imagine a gallery show of those original drawings. But the quartet is kept busy crafting and bottling their stock, and they're not sure exactly what to do with the artwork.

"There's just a huge folder [of sketches] in my drawing area," Pothier says. "We talk about making coloring books. They are really neat on their own. But they're headless, so they're kind of weird."

Follow Pothier on Instagram @chateautumbleweed to learn more about the wine and to see more labels.

Arizona Wine Country: Chateau Tumbleweed wines are on a roll (MyNewsMesa.com)

Fri, 23 Dec 2016 20:50:20 GMT

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by Darla Hoffmann

The voyage of life can be much like that of a tumbleweed. We break away from our roots and go where the wind takes us. We might get stuck when there are obstacles in our way, but when we come across wide-open spaces, we can’t be stopped. This is the story of two determined husband and wife teams and their road trip to Chateau Tumbleweed.

The four owners, Kris Pothier, Joe Bechard, Kim Koistinen and Jeff Hendricks met around 12 years ago working at Page Springs Cellars in Cornville, Arizona. Kim and Jeff had been in the industry for some time but up until then Kris and Joe had only considered themselves cellar rats. All four of them played different roles, honed their skills and gained an incredible amount of knowledge. For a period of time thereafter, each of them explored various opportunities at different vineyards, wineries and careers in the arts in addition to Page Springs.

The talented foursome drew attention from prominent winemakers, and were quite possibly being recognized as the future of Arizona wines. Youth combined with ambition make for a promising marriage in the wine industry. Maynard Keenan, owner of Caduceus cellars and former rock star, saw great things in these wind travelers and approached them about making their own wine at his Four Eight Wineworks co-op. This is a facility he created to allow winemakers with a high level of skill, but not a hefty bank account, to make wine. It is a shared space with a press, destemmer, crush equipment, bottling line and fermentation tanks all funded by Keenan. Keenan was faced with some legality issues at first because rotating use in one location was not specifically allowed under Arizona state law. Therefore, his guinea pigs had to make wine under Keenan’s Caduceus license. The laws were changed in 2014 and Four Eight Wineworks now runs as a true cooperative. Chateau Tumbleweed made three vintages there never losing sight of their goal to open their own winery. All four owners worked other jobs while breathing life into Tumbleweed at the co-op. The Petznick family, owners of the historic D.A. Ranch in Cornville, took notice of their hard work as well and not only extended employment, but invested in their solo operation.

In 2015, Chateau Tumbleweed broke roots from Four Eight and took their own building on Highway 89A. They’ve done two harvests on their own and are already seeing a need for expansion on their property. When asked how they came up with the name for their winery, Pothier said: “We had no intent to be in Arizona or in wine. We kind of got stuck in the fence of the wine industry.” They are expressing their appreciation of freedom by experimenting with different winemaking styles, varietals, types of oak, and yeast. They also use fun labels with ornate drawings incorporating the tumbleweed.

I had the pleasure of tasting their 2015 “Miss Sandy Jones” Chardonnay and Verdelho blend, along with their fresh and spicy 2015 “Cimarron Vineyard” Graciano made in whole cluster fermentation. Additionally, Pothier and her benevolent character, sent me home with the 2015 “Will E. Cox” red blend and the 2014 “Cimarron Vineyard” Tempranillo. There is an embodiment of cutting-edge style to their wines as well as their individual personalities. They are staying true to who they are as well.

“We take our winemaking very seriously, but not ourselves. We like to have fun and take out the ‘snobby’ of wine,” said Bechard.

As they tumble into new ideas, they are spreading their seeds across Arizona, guaranteeing that there will be more tumbleweeds in the future. They don’t have their own vineyard yet but this is something they are hoping to roll into as well. For now, they source from 10 different vineyards mostly in Willcox in Southeast Arizona. So, as the song goes, “As tumbling tumbleweeds go, they have plans of drifting along with nowhere and everywhere to go, pledging their love to the ground, and leaving the cares of the past behind.”

Chateau Tumbleweed Winery and Tasting room is located at 1151 AZ-89A, Clarkdale, Arizona 86324.

Visit their website at www.chateautumbleweed.com to learn more or purchase their wines online.

These 3 Arizona rosé wines are so good they'll make you blush (This is Tucson)

Tue, 09 Aug 2016 20:49:13 GMT

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Proof that Arizona rosé is becoming a thing: When I started the research for this article I figured you could count our state's pink wines on one hand. I called five stores and discovered a dozen different varieties; some dry, some fruity, some traditional and some in a can.

Our state is hot, and that makes for big, fruity wines as the grapes ripen in the sun. Arizona rosé is not the light and mellow stuff you'd sip in France, and it's not California either. To understand what Arizona rosé really is though, you have to drink it. So I spoke to the folks at Tap & Bottle as well as Allen Rodriguez of Plaza Liquors to find out, just where to start ...

The cheap one: Provisioner Arizona Rose (2015)

Bargain hunters already love their red and the white, but this "pink table wine" is a new addition to the Provisioner lineup. We know it's good, because it's made by Camp Verde winemaker Eric Glomski of Page Springs Cellars and the state's most popular winery Arizona Stronghold. Provisioner Rosé is a blend of 56% French Colombard, 25% Malvasia Bianca, 12% Grenache, 4% Mourvedre and 3% Malbec. The bottle says to expect "aromas of honeydew melon, pink grapefruit, Bing cherries and rose water."

The moderate one: Chateau Tumbleweed Rosé (2014)

Look for the drawing of the red-headed girl with tumbleweeds pulled into pigtails. That's Chateau Tumbleweed, a burgeoning Clarkdale winery run by two husband and wife teams. Despite its Northern Arizona digs, Chateau Tumbleweed sources its grapes from Cochise County: The rosé is a blend of 95% Sangiovese from Fort Bowie Vineyards and 5% Graciano from Cimarron. I included it on this list because it was tested an approved by my editor Irene McKisson, if that's proof enough for ya.

The less moderate one: Sand Reckoner Rosé (2014)

This vibrant rosé is the fifth vintage for the Cochise County vineyard Sand Reckoner, which continues to push boundaries by exploring rare varietals. Unlike other blends on this list the wine is 100% Nebbiolo, an exceptionally finicky grape from northwestern Italy. Look for "aromas of red fruits, blood orange and grapefruit. The palate shows a great tension between crisp acidity and minerally structure."

BONUS: Keeling- Schaefer Vineyards Rock Creek Rosé (2014)

Allen at Plaza liked this rosé the best "especially for the money," and said it's one of their most popular sellers. The Cochise County winery Keeling- Schaefer priced this rosé "aggressively" compare to the rest of its selection, but the quality is still there. It's a Provencal-style rose made from 100% Grenache grapes, "clean, dry, crisp" and "full of cherry, watermelon and prickly pear fruit."

Winners of the 2015 Arizona Republic Wine Competition (The Republic | azcentral.com)

Mon, 23 Nov 2015 20:48:09 GMT

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Celebrating the best wines made in Arizona

For the second year in a row, Kent Callaghan of Callaghan Vineyards in Elgin has taken home the Best in Show award in the Arizona Republic Wine Competition.

Last year, he won for a red wine. This year, he wins for a white, Ann's, a 2014 vintage of Arizona-grown Malvasia Bianca.

The wine is named for Ann Buhl, the wife of Al Buhl, an Arizona wine pioneer who passed away in 2013. The grapes are sourced from the Buhl Memorial Vineyard, owned by Maynard James Keenan of Caduceus Cellars.

That grape is becoming one of the state's signature plantings. Another Malvasia Bianca, from Sand-Reckoner Vineyards near Willcox, made it to the final round, as did a white blend from Page Springs Cellars that features the grape.

Callaghan won top honors last year with a 2013 Tannat, another grape varietal that appears uniquely suited for Arizona's wine-growing regions.

The best rose in the contest — which received numerous votes for Best in Show — was from Sand-Reckoner, owned by Rob and Sarah Hammelman.

The best red wine was a 2013 Page Springs Cellars Grenache aged on staves made from Arizona white oak trees. The best dessert wine was a 2014 Arizona Stronghold Vineyards Muscat made with grapes grown at Bonita Springs Vineyard near Willcox. Page Springs Cellars and Arizona Stronghold Vineyards are both owned by Eric Glomski.

Judges met at Tarbell's restaurant on Oct. 26 for the judging. The 20 judges — sommeliers, food and beverage managers, chefs and other wine professionals — were divided into five panels. Each panel tasted a selection of the more than 220 entries.

Each panel was encouraged to discuss and debate the wines they tasted and select two to advance to the final round. Those 10 wines were tasted by all 20 judges. That round determined the top prizes, including Best in Show. The Growers Cup awards are given to wines that are made in Arizona from at least 75 percent Arizona-grown grapes. The Winemakers Medal is awarded to wines made in Arizona with grapes that could be grown anywhere.

Best in Show

Callaghan Vineyards, Ann's, 2014.

Growers Cup Red

First place: Page Springs Cellars, Grenache AZ White Oak, 2013.

Second place: Gallifant Cellars, Rone Ranger, 2014.

Third place: Chateau Tumbleweed, Dr. Ron Bot, 2013.

Growers Cup White

First place: Callaghan Vineyards, Ann's, 2014.
Second place: Sand-Reckoner, Malvasia Bianca, 2014.
Third place: Page Springs Cellars, 2014. Vino del Barrio Blanca, 2014.

Growers Cup Rose

First place: Sand-Reckoner, Rose, 2014.
Second place: Page Springs Cellars, Counoise Rose House Mountain Vineyard, 2014.
Third place (tie): Chateau Tumbleweed, Rose, 2013. Dos Cabezas WineWorks, Sparkling Pink, 2014.

Growers Cup Dessert

First place: Arizona Stronghold Vineyards, Bonita Springs Vineyard Muscat, 2014.
Second place: Carlson Creek Vineyard, Sweet Adeline Riesling, 2013.
Third place: Coronado Vineyards, Riesling, 2013.

The Top 10

Judges selected these wines for the final round of tasting:
Callaghan Vineyards, Ann's, 2014.
Chateau Tumbleweed, Dr. Ron Bot, 2013.
Dos Cabezas WineWorks, El Campo Blanco, 2013.
Gallifant Cellars, Rone Ranger, 2014.
Pillsbury Wine Co, Diva, 2013.
Page Springs Cellars, Grenache AZ White Oak, 2013.
Page Springs Cellars, Vino del Barrio Blanca, 2014.
Rune, Grenache, 2013.
Sand-Reckoner, Malvasia Bianca, 2014.
Sand-Reckoner, Rose, 2014.

Winemakers Red

First place: Burning Tree Cellars, Jespersen Ranch Syrah, Edna Valley, Calif., 2013.
Second place: Caduceus Cellars, Le Cortigiane Oneste, Luna County, N.M., 2013.
Third place: Caduceus Cellars, Velvet Slippers Club: Aglianico, Luna County, N.M., 2013.

Winemakers White

First place: Passion Cellars, Malvasia Bianca, N.M., 2014.
Second place: Burning Tree Cellars, Spanish Springs Chardonnay, Edna Valley, Calif., 2012.
Third place: Rune, Chardonnay, Santa Maria Valley, Calif., 2013.

Best Cabernet Sauvignon

First place: Golden Rule Vineyards, Black Diamond, 2013.
Second place: Saeculum Cellars, Cabernet Sauvignon, 2013.
Third place: Gallifant Cellars, Cabernet Sauvignon, 2012.

Best Grenache

First place (tie): Page Springs Cellars, Grenache AZ White Oak, 2013. Flying Leap Vineyards, Grenache FLV - Block1, 2013. Rune, Grenache, 2013.
Second place: Callaghan Vineyards, Grenache, 2014.

Best Merlot

First place: Arizona Stronghold Vineyards, Bonita Springs Merlot Pick 1 Free Run, 2014.

Best Petite Sirah

First place: Pillsbury Wine Co., Petite Sirah, 2013.
Second place: Keeling Schaefer Vineyards, Little Block Petite Sirah, 2013.
Third place: Bodega Pierce, Petite Sirah, 2014.

Best Sangiovese

First place: Freitas Vineyard, Bellocchio, 2012.
Second place: Golden Rule Vineyards, Sangiovese, 2013.
Third place: Caduceus Cellars, Kitsuné, 2013.

Best Syrah

First place: Rune, Wild Syrah, 2013.
Second place: Arizona Stronghold Vineyards, Buhl Memorial Vineyard Syrah Clone 383, 2014.
Third place (tie): Rune, Classic Syrah, 2013. Zarpara Vineyard, Syrah, 2013.

Best Rhone Blend

First place: Gallifant Cellars, Rone Ranger, 2014.
Second place: Zarpara Vineyard, Origen, 2013.
Third place: Chateau Tumbleweed, Dr. Ron Bot, 2013.

Best Bordeaux blend

First place: Callaghan Vineyards, Ruth's, 2014.
Second place: Callaghan Vineyards, Caitlin's, 2013.
Third place: Javelina Leap Vineyards & Winery, Rock Slide, 2013.

Best Super Tuscan blend

First place: Bodega Pierce, Emotiva, 2014.
Second place: Caduceus Cellars, Nagual del Marzo, 2013.
Third place: Arizona Stronghold Vineyards, Mangus,2013.

Best non-traditional red blend

First place: Pillsbury Wine Co, Diva, 2013.
Second place: Dos Cabezas WineWorks, Red, 2013.
Third place: Javelina Leap Vineyards & Winery, Prospectors Blend, 2014.

Best Chardonnay

First place: Bodega Pierce, Chardonnay, 2014.
Second place: Gallifant Cellars, Chardonnay, 2013.
Third place: Pillsbury Wine Co., Chardonnay Reserve, 2014.

Best Malvasia Bianca

First place (tie): Callaghan Vineyards, Ann's, 2014. Sand-Reckoner, Malvasia Bianca, 2014.
Second place (tie): Arizona Stronghold Vineyards, Bonita Springs Vineyard Malvasia Bianca, 2014. Bodega Pierce, Malvasia Bianca, 2014.

Best Viogner

First place: Rune, Viognier, 2013.
Second place: Pillsbury Wine Co., Viognier, 2014.
Third place: Zarpara Vineyard, Viogner, 2014.

Best White blend

First place:Dos Cabezas WineWorks, El Campo Blanco, 2013.
Second place: Arizona Stronghold Vineyards, DIYA, 2014.
Third place: Merkin Vineyards, Chupacabra Blanca, 2014.

Best Rose varieta l
First place: Page Springs Cellars, Counoise Rose House Mountain Vineyard, 2014.
Second place: Caduceus Cellars, Marzo Rose, 2014.
Third place (tie): Callaghan Vineyards, Dry Grenache Rose, 2014. Deep Sky Vineyard, Nebula, 2014.

Best Rose blend
First place:Sand-Reckoner, Rose, 2014.
Second place: Chateau Tumbleweed, Rose, 2013.
Third place: Dos Cabezas WineWorks, Sparkling Pink, 2014.

Judges

These are the judges and the wines they scored the highest. Some judges awarded multiple wines the same high score.

Cornelius Cover, sommelier, Core Kitchen & Wine Bar, Ritz-Carlton, Dove Mountain: Rune, Viognier, 2013.

These are the judges and the wines they scored the highest. Some judges awarded multiple wines the same high score.

Cornelius Cover, sommelier, Core Kitchen & Wine Bar, Ritz-Carlton, Dove Mountain: Rune, Viognier, 2013.

Alex Davis, beverage manager, J&G Steakhouse, The Phoenician: Sand-Reckoner, Malvasia Bianca, 2014.

Bill Dunphy, owner, Trocadero Wine School: Pillsbury Wine Co., Diva, 2013.

Blaise Faber, Pizzeria Bianco, Town and Country: Rune, Viognier, 2013.

Regan Jasper, sommelier, Fox Restaurant Concepts: Golden Rule Vineyards, Black Diamond, 2013.

Sarah Joubert, supervisor, Province, Westin Phoenix Downtown: Callaghan Vineyards, Grenache, 2014. Page Springs Cellars, Grenache AZ White Oak, 2013.

Kevin Lewis, sommelier, wine director, Kai: Arizona Stronghold Vineyards, Buhl Memorial Vineyard Syrah Clone 383, 2014.

Patrick Norton, general manager, J&G Steakhouse: Sand-Reckoner, Rose, 2014.

Jenna Rousseau, owner, Central Wine: Chateau Tumbleweed, Arneis, 2014. Bodega Pierce, Chardonnay, 2014. Callaghan Vineyards, Tannat, 2013.

Jay Soloff, co-founder, DeLille Cellars, Wash.: Sand-Reckoner, Malvasia Bianca, 2014.

Jared Sowinski, director of beverage, The Phoenician: Chateau Tumbleweed, Dr. Ron Bot, 2013. Deep Sky Vineyard, Orbit, 2013. Gallifant Cellars, Rone Ranger, 2014.

Katie Stephens, co-owner, Beckett’s Table and Southern Rail: Page Springs Cellars, Vino del Barrio Blanca. 2014. Javelina Leap Vineyards & Winery, Cabernet Franc, 2014.

T. Scott Stephens, co-owner, Southern Rail and Beckett’s Table: Flying Leap Vineyards, Petit Verdot, 2013. Arizona Stronghold Vineyards, Bonita Springs Vineyard Muscat, 2014.

Ryan Swanson, chef de cuisine, Kai: Javelina Leap Vineyards & Winery, Cabernet Franc, 2014.

Mark Tarbell, owner and chef, Tarbell’s Restaurant: Sand-Reckoner, Malvasia Bianca, 2014.

Greg Tresner, sommelier, The Phoenician, Court of Master Sommeliers: Rune, Viognier, 2013.

Alec van Dobben, beverage manager, El Chorro Lodge: Passion Cellars, Malvasia Bianca, New Mexico, 2014. Arizona Stronghold Vineyards, Bonita Springs Vineyard Muscat, 2014.

Noelle Waite, division manager, Southern Wine & Spirits of Arizona: Dos Cabezas WineWorks, El Campo Blanco, 2013. Gallifant Cellars, Cabernet Sauvignon, 2012. Pillsbury Wine Co, Diva, 2013.

Michael West, restaurant manager, wine director, Core Kitchen & Wine Bar, Ritz-Carlton, Dove Mountain: Javelina Leap Vineyards & Winery, Cabernet Franc, 2014.

Cortney Wilson, assistant F&B manager, resident mixologist, District American Kitchen and Wine Bar, Sheraton: Callaghan Vineyards, Ann's, 2014.

Medals

Judges awarded gold, silver and bronze medals, either through a table consensus or through an average of individual judges' scores.

Gold Medals

Arizona Stronghold Vineyards, Buhl Memorial Vineyard Syrah Clone 383, 2014.
Arizona Stronghold Vineyards, DIYA, 2014.
Arizona Stronghold Vineyards, Tazi, 2013.
Bodega Pierce, Pandora, 2014.
Callaghan Vineyards, Ann's, 2014.
Callaghan Vineyards, Tannat, 2013.
Dos Cabezas WineWorks, El Campo Blanco, 2013.
Dos Cabezas WineWorks, Red, 2013.
Flying Leap Vineyards, Grenache FLV-Block 1, 2013.
Freitas Vineyard, Bellocchio, 2012.
Gallifant Cellars, Cabernet Sauvignon, 2012.
Golden Rule Vineyards, Black Diamond, 2013.
Javelina Leap Vineyards & Winery, Cabernet Franc, 2014.
Javelina Leap Vineyards & Winery, Prospectors Blend, 2014.
Merkin Vineyards, Chupacabra Blanca, 2014.
Page Springs Cellars, Counoise Rose House Mountain Vineyard, 2014.
Page Springs Cellars, Grenache AZ White Oak, 2013.
Page Springs Cellars, Vino del Barrio Blanca, 2014..
Pillsbury Wine Co., Diva, 2013.
Pillsbury Wine Co., Viognier, 2014.
Rune, Classic Syrah, 2013.
Rune, Grenache, 2013.
Rune, Viognier, 2013.
Rune, Wild Syrah, 2013.
Saeculum Cellars, Cabernet Sauvignon, 2013. Sand-Reckoner, Malvasia Bianca, 2014.
Sand-Reckoner, Rosé, 2014.
Zarpara Vineyard, Syrah, 2013.
Zarpara Vineyard, Viognier, 2014.

Silver Medals

Alcantara Vineyards and Winery, Sauvignon Blanc, 2014.
Alcantara Vineyards and Winery, Syrah, 2012.
Arizona Stronghold Vineyards, Dayden, 2014.
Arizona Stronghold Vineyards, Bonita Springs Vineyard Muscat, 2014..
Arizona Stronghold Vineyards, Bonita Springs Vineyard Cabernet Sauvignon Pick 4 Free Run, 2014.
Arizona Stronghold Vineyards, Bonita Springs Merlot Pick 1 Free Run, 2014.
Arizona Stronghold Vineyards, Bonita Springs Vineyard Malvasia Bianca, 2014.
Bodega Pierce, Emotiva, 2014.
Bodega Pierce, Chardonnay, 2014.
Bodega Pierce, Malvasia Bianca, 2014.
Burning Tree Cellars, Jespersen Ranch Syrah, 2013.
Caduceus Cellars, Dos Ladrones, 2014.
Caduceus Cellars, Kitsuné, 2013.
Caduceus Cellars, Le Cortigiane Oneste, 2013.
Caduceus Cellars,Velvet Slippers Club: Viognier, 2014.
Caduceus Cellars, Marzo Rosé, 2014.
Callaghan Vineyards, Grenache, 2014.
Callaghan Vineyards, Grenache, 2013.
Carlson Creek Vineyard, Grenache, 2013.
Carlson Creek Vineyard, Syrah, 2012
Carlson Creek Vineyard, Riesling, 2013.
Chateau Tumbleweed, Rose, 2013.
Chateau Tumbleweed, Arneis, 2014.
Chateau Tumbleweed, Dr. Ron Bot, 2013.
Chateau Tumbleweed, Syrah, 2013.
Coronado Vineyards, Cabernet Sauvignon, 2013.
Coronado Vineyards, Syrah, 2013.
Deep Sky Vineyard, Constellation, 2013.
Deep Sky Vineyard, Aurora, 2014.
Dos Cabezas WineWorks, Sparkling Pink, 2014.
Dos Cabezas WineWorks, La Montaña, 2012.
Dos Cabezas WineWorks, Pink, 2014.
Dos Cabezas WineWorks, Aguileon, 2012.
Flying Leap Vineyards, Petit Verdot, 2013.
Four Eight Wineworks, Four Eight Red, 2013.
Four Tails Vineyard, Big Paw Syrah, 2013.
Freitas Vineyard, Mesa, 2010.
Gallifant Cellars, Rone Ranger, 2014.
Golden Rule Vineyards, Eureka, 2013.
Golden Rule Vineyards, Manzora Red, 2013.
Golden Rule Vineyards, Sangiovese, 2013.
Golden Rule Vineyards, Commonwealth, 2013.
Golden Rule Vineyards, Cobra Loma, 2013.
Golden Rule Vineyards, Lucky Prospector, 2013.
Javelina Leap Vineyards & Winery, Syrah, 2014.
Keeling Schaefer Vineyards, Three Sisters Syrah, 2012.
Keeling Schaefer Vineyards, Best Friends Viognier, 2013.
Kief-Joshua Vineyards, Magdelena, 2013.
Lawrence Dunham Vineyards, Syrah, 2012.
Page Springs Cellars ̧ Grenache Neutral Oak
Page Springs Vineyard, 2013.
Page Springs Cellars, Syrah Clone 470 Dos Padres Vineyard, 2014.
Passion Cellars, Malvasia Bianca, 2014.
Passion Cellars, Sauvignon Blanc, 2014.
Pillsbury Wine Co., WildChild White, 2013.
Pillsbury Wine Co., Petite Sirah, 2013.
Provisioner Wines, Provisioner Red, 2014.
Provisioner Wines, Provisioner White, 2014.
Saeculum Cellars, Viognier, 2014.
Salvatore Vineyards, Viognier, 2014.
Sand-Reckoner, Picpoul Blanc, 2014.
Sand-Reckoner, "7", 2012.
Sierra Bonita Vineyards, Hacienda, 2012.
Southwest Wine Center at Yavapai College, Viognier, 2014.
Southwest Wine Center at Yavapai College, Grenache, 2014.
Zarpara Vineyard, Origen, 2013.

Bronze Medals

Arizona Stronghold Vineyards, Bonita Springs Vineyard Gewurztraminer, 2014.
Arizona Stronghold Vineyards, Mangus, 2013.
Arizona Stronghold Vineyards, Nachise, 2014.
Bodega Pierce, Petite Sirah, 2014.
Burning Tree Cellars, Spanish Springs Chardonnay, 2012
Caduceus Cellars, Velvet Slippers Club: Aglianico, 2013.
Caduceus Cellars, Nagual del Marzo, 2013.
Caduceus Cellars, Velvet Slippers Club: Malvasia Bianca, 2014.
Callaghan Vineyards, Ruth's, 2014.
Callaghan Vineyards, Caitlin's, 2013.
Callaghan Vineyards, Dry Grenache Rose, 2014.
Carlson Creek Vineyard, Rule Of Three, 2012.
Coronado Vineyards, Riesling, 2013.
Coronado Vineyards, Conquistador Red, NV.
Coronado Vineyards, Two Heads Red, NV.
Deep Sky Vineyard, Orbit, 2013.
Deep Sky Vineyard, Nebula, 2014.
Dos Cabezas WineWorks, El Norte, 2012.
Flying Leap Vineyards, Solo, 2014.
Gallifant Cellars, Chardonnay, 2013.
Javelina Leap Vineyards & Winery, Cabernet Sauvignon, 2013.
Javelina Leap Vineyards & Winery, Legacy Zinfandel, 2014.
Javelina Leap Vineyards & Winery, Rock Slide, 2013.
Keeling Schaefer Vineyards, Little Block Petite Sirah, 2013.
Keeling Schaefer Vineyards, Two Reds Grenache, 2012.
Keeling Schaefer Vineyards, Keeling Brothers Shiraz, 2012.
Lawrence Dunham Vineyards, Petite Sirah, 2012.
Lawrence Dunham Vineyards, The Signature Petite Sirah, 2012.
Merkin Vineyards, Chupacabra, 2014.
Page Springs Cellars, Mertis Ap, 2013.
Passion Cellars, Heaven's Half Acre, 2013.
Pillsbury Wine Co., Symphony, 2014.
Pillsbury Wine Co., Chardonnay Reserve, 2014.
Pillsbury Wine Co., Symphony Sweet Lies Reserve, 2014.
Pillsbury Wine Co., Shiraz Guns and Kisses, 2013.
Pillsbury Wine Co., Chardonnay, 2014.
Rune, Chardonnay, 2013.
Salvatore Vineyards, Lacrime di Risate, 2013.
Sierra Bonita Vineyards, Hacienda Blanca, 2012.
Sierra Bonita Vineyards, Cabernet Sauvignon, 2012.
Sonoita Vineyards, Sonora Blanca, NV.
Sonoita Vineyards, Petite Sirah, 2012.
Southwest Wine Center at Yavapai College, Syrah, 2014.
Southwest Wine Center at Yavapai College, Petite Sirah, 2014.
Su Vino Winery, Chardonnay, NV.

AZ winemakers take flight with rocker's help (The Republic | azcentral.com)

Mon, 14 Sep 2015 20:45:31 GMT

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Acquiring the desire to make wine is much easier than acquiring the equipment to do so.

Kim Koistinen, who had both that desire and a head for numbers, had penciled out exactly how large that gap was.

Four years ago, she and her husband, along with another married couple, shared a dream of starting their own winery. The other three focused on the immediate expenses — grapes, barrels and bottles. But Koistinen took it upon herself to calculate just how much money they would need in the long term to be an independent winery.

The more numbers she crunched, the more daunting it seemed.

“I was planning it out to the point where it’s almost pointing (to) you can’t do it, so give it up,” Koistinen said.

She recalled this while standing behind the bar at the Chateau Tumbleweed tasting room, the independent winery that the four friends had dreamed about.

It was the first hour the tasting room off Highway 89A in Clarkdale had opened. It was before noon, but already one customer had come in. “Part of this doesn’t feel real,” said Kim’s husband, Jeff Hendricks, sitting on a couch waiting for the second customer of the day.

Chateau Tumbleweed was able to go from an idea to a stand-alone business, thanks in part to a wine cooperative designed to lower the financial barriers for ambitious Arizona winemakers.

Keenan's idea

The Four Eight Wineworks co-op was the brainchild of Maynard James Keenan, who released the first wines from his own Caduceus label in 2004.

Keenan entered the wine business as a second career. His first career was a lucrative one as a Grammy-winning musician. Keenan fronts the bands Tool, A Perfect Circle and Puscifer.

He was just as busy in the Arizona wine industry. Besides the Caduceus label, Keenan co-founded the Arizona Stronghold label with Eric Glomski of Page Springs Cellars. That partnership dissolved in 2014, but the effort let Keenan meet a bunch of talented young professionals who worked for Stronghold and Page Springs.

None of them were successful rock musicians or retired executives living off their nest eggs. They were, by and large, young.

None had the kind of bankroll required to start a winery — where the grapes, barrels and bottles are just part of a costly process that also requires equipment to crush fruit, let it ferment in tanks and fill and label bottles. Equipment varies, but in all it can cost hundreds of thousands of dollars.

Keenan knew that each of the winemakers he knew had the desire to strike out on their own. And he also knew the state’s industry would be better off if they did.

“We are far from saturated,” Keenan said, comparing the 94 licensed wineries in Arizona to the thousands in California. Having more quality winemakers around tends to lift up everybody’s game, he said.

“So it’s the idea of nurturing talented guys and just kind of having a small army of people going out into the universe pimping Arizona (wine), to let people know about it.

“The only way we can do that is to help each other.”

A problem solved

Keenan figured he could help by letting the winemakers use the equipment in the building where he was making his Merkin Vineyards wine, especially the expensive pieces like the press, the de-stemmer, the bottling line and holding tanks. He also has a forklift.

A cooperative arrangement seemed the best idea, Keenan said, one in which each winery takes turns on the equipment, but makes their wine themselves.

One problem: Such a rotating use in one location was not specifically allowed under Arizona state law.

That was resolved in the 2014 legislative session. A so-called omnibus bill introduced by the liquor industry resolved several issues, including allowing ceramic beer growlers, allowing wineries to distill spirits and raising production limits on microbreweries. One paragraph allowed what was called “alternating proprietorships.”

Two or more licensed wineries could share a location, under the law, with each having sole responsibility for its own winemaking.

Wines produced at the co-op are poured at the Four Eight Wineworks tasting room, located in a historic bank building in downtown Clarkdale, a town on a historic highway between Cottonwood and Jerome. The tasting room allows each winery to get their bottles to the public, generating both interest and cash flow. Without that outlet, upstart wineries sell through weekend festivals — a hit-or-miss proposition at best.

Keenan opened the tasting room in 2013, before the law was changed. His first clients made wine under Keenan’s Caduceus license. With the change in the law, which went into effect in July 2014, Four Eight now runs as a true cooperative.

It is housed in a former meat processing plant in Camp Verde. Now, growers process grapes instead. Along the walls are spots where tenants can store barrels, as well as yeasts and small-scale equipment. Boundaries are marked with bursts from a spray-paint can.

A nod to that tool is on the bottles of white and red Four Eight Wineworks wines – also poured at the tasting room – and listed as a collaboration of all member wineries.

Current tenants are Saeculum Cellars and Iniquus Cellars. Both labels’ winemakers, Michael Pierce for Saeculum and Tim White for Iniquus, had worked at Arizona Stronghold.

Keenan said there is no time limit on how long winemakers can be part of the co-op. “If we had eight guys making 1,000 cases each or less under that roof forever, great,” he said. But once wineries get to making 2,000 or 3,000 cases a year “it’s probably time to start saving your pennies and open your own place.”

Which is exactly what happened to Chateau Tumbleweed.

Getting a start

Tumbleweed had been the first tenant at Four Eight. Its winemaker is Joe Bechard, who was a winemaker at Page Springs Cellars.

Bechard moved to Arizona from Oregon to work as a reporter at a Sedona newspaper. He was covering a county meeting, and on its agenda was the approval of a winery in Cornville. Bechard said he approached the applicant, Glomski, about doing a story on the winery. That evolved into Bechard quitting journalism and getting hired at Page Springs.

His wife, Kris Pothier, worked part time at the tasting room of Page Springs.

They soon met a couple, Koistinen the number-cruncher and Hendricks, transplanted Californians who also took jobs at Page Springs: Koistinen in the office, Hendricks in the vineyard.

The four friends would often be “hanging out late at night,” Pothier said, “talking about what it would be like to make wine on our own.” That was about when Koistinen, who had made business plans for Arizona Stronghold, started crunching the numbers further.

The four could continue forging ahead, she said, but it would mean continuing their full-time jobs while devoting their off hours to this hobby, in the hopes it would eventually pay off.

“I think it would have taken three or four years like that,” she said. Had the four been able to sustain the effort, maybe they could have shown enough sales for a bank to lend them funds. “Still, you usually need 20 to 30 percent down yourself,” she said. “It would have been a long run.”

Enter Keenan with a plan to do an end-around that long run.

Keenan didn’t want winemakers like Bechard to feel they needed to move to California or another wine-growing area to gain experience and save money.

“We knew that there had to be a way to make this thing work,” Keenan said. “We wanted to have people who already had experience, already had talent and provide them with a space to get their thing going, get off the ground.”

Keenan sent Bechard to the Carlton Wine Studio in Oregon, by all accounts the first wine co-op in the country, to do some research. Eric Hamacher opened the co-op in 2002. Since then, he said, about three dozen wineries have rotated through.

“At its core, the idea of sharing equipment is extremely practical,” Hamacher said.

Growing together

One lesson Keenan and Bechard grasped was how important the chemistry is among the co-op members. At Four Eight, Keenan said, existing members will get a say on new members.

“If the consensus is that guy’s not fun to work with, we don’t want him in the space,” Keenan said. “It has to be people that get along.”

Keenan said all co-op members need to come with a business plan. They need to show how they intend to keep making wine year over year, and how they plan to sell it. Keenan said he doesn’t want them to solely rely on sales from the tasting room in Clarkdale.

So far, a collegial spirit has existed at Four Eight. At harvest time, members help each other out with the labor of processing grapes. And there have been few battles over scheduling the use of equipment. A general manager runs the winery to referee disputes.

The winemakers pay a fee for use of the equipment — based on how much wine they produce — and make their own business- and winemaking decisions. Each produces a unique product.

Pothier said Chateau Tumbleweed still had expenses after joining the co-op. But they were in the mere thousands, not the hundreds of thousands.

Chateau Tumbleweed saw quick growth. It went from producing 65 cases in 2011, its first year, to a planned 1,200 cases this year. The wine also earned top honors at the 2015 San Francisco Chronicle Wine Competition, the largest in the United States.

And it attracted attention from the Petznick family, owners of one of Arizona’s biggest and oldest agriculture

businesses. The Petznicks own the historic D.A. Ranch in Cornville, where it planted a vineyard. The family hired Bechard to make the wines for the D.A. Ranch label. The Petznicks also invested in Chateau Tumbleweed, accelerating the winery’s move toward independence.

This year, Chateau Tumbleweed bought a building along Highway 89A, a few miles from both the Four Eight tasting room and the row of tasting rooms in Old Town Cottonwood. It started moving its barrels out of the Four Eight winery and into its own space. It also had the new equipment delivered — its own tanks, de-stemmer and bottling line. It wouldn’t be needing the co-op’s anymore.

Taking flight

Opening day brought a crush of small details. Pothier printed out small tags to place by the display of T-shirts. Koistinen tried to figure out a price for wines by the glass, an oversight on the menu. Hendricks was on the phone with Google trying to convince them that he was indeed a co-owner and that the winery had a new phone number and address.

Bechard walked through the temperature-controlled barrel room and winery, and the outdoor pad where grapes will be brought in for initial crushing and processing.

“It will get small fast,” Bechard said. “I hope that problem comes.”

Just four years after producing their first bottle, the four are planning for an ambitious future. They might build more cold storage around back. Or an expanded tasting room. They are eyeing the parcel next door. And they are looking for land to plant their own estate vineyard.

Meanwhile, the departure of Chateau Tumbleweed left space to fill at the co-op.

The newest member will be Oddity Wine Collective. It is made up of three friends — Aaron Weiss, Bree Nation and David Baird — who met at the wine program at Yavapai College in Clarkdale. The oldest of them, Weiss, is 30.

But their spray-painted spot will be in a smaller area. Baird said the trio plan on growing the winery slowly. All three plan to keep their day jobs. For Baird, that is as the manager of the Four Eight Wineworks tasting room.

Baird said even though the three will pay a fee to use the winery equipment, he sees Keenan’s co-op as a “philanthropic idea to stimulate this industry.” Oddity plans to start small, releasing 250 cases of wine – one white and three reds – in the fall of 2016, Baird said.

“We want to strike while the iron is hot,” Baird said. “We have the opportunity to not only be on the ground floor of the co-op, but this industry itself is in its infancy. We want to get in on it while we can and make a name for ourselves.”

Maynard James Keenan Backs Chateau Tumbleweed, a New Arizona Wine (Phoenix New Times)

Thu, 30 Jan 2014 20:43:00 GMT

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There's no exact formula for starting your own wine company. You could buy land and plant grapes, but then you'd need a place to make the wine. Or you could have the winemaking facility, but you'd need the fruit. Or you could have none of those things but the burning desire to make wine. The basics are access to well-grown grapes, a facility to process, age, and bottle the wine and the moxy to go out and sell it. Chateau Tumbleweed certainly has those basics covered.

After years of conceptualizing, while at the same time working in the wine business in Arizona, two husband-and-wife pairs finally realized their dream of making their own wine in 2011. Chateau Tumbleweed was born. They don't own any land and they don't have their own facility but they made it happen anyway.

Joe Bechard and his wife, Kris Pothier, ended up here from Eugene, Oregon. Bechard landed a job as a journalist in Sedona and ended up covering the northern Arizona wine business. Writing about it turned into working in it, and now Bechard is not only the winemaker for Chateau Tumbleweed but also the manager of the co-operative winemaking facility Four8 Wineworks. Meanwhile, Porthier handles Shipping and Receiving for Caduceus Cellars, while doubling as chief marketer for Chateau Tumbleweed.

The other husband-and-wife team is Kim Koistinen and Jeff Hendricks. Koistinen handles the finances for Page Spring Cellars. Hendricks is the director of vineyard operations for Page Springs, essentially the head grape grower. They landed here after escaping the tech rat race in San Francisco.

A winemaker, a grape grower, a marketing guru, and a finance wiz, if that's not an all-star team I don't know what is. Couple all that expertise with a well-funded patron of sorts then you have, at least one formula, for a really successful wine label.

That well-funded patron is Maynard James Keenan, founder of Caduceus Cellars and Merkin Vineyards as well as the backer of Four8 Wineworks. Four8 is a co- operative winemaking facility in Clarkdale, where young, underfunded aspiring winemakers can make wine for relatively cheap while being surrounded by a supportive community of like-minded folks. Some of those folks include Maynard or Tim White of Iniquus, two of the most well-known winemakers in Arizona. Not bad company if you're trying to learn the tricks of the trade of winemaking. Call it an incubator of talent for Arizona winemaking.

Chateau Tumbleweed began with three barrels of the 2011 whole-cluster fermented merlot while Joe was working for Alcantara Vineyards. Three barrels is basically just under 300 cases. They made 500 cases in 2012, and promptly doubled their production in 2013 to 1000 cases.

They make seven wines, sourced from myriad sites around Arizona and Luna County, New Mexico. The Whole Cluster Merlot comes from right there in Yavapai County. Wild Will E. Cox is a blend of Grenache, Syrah, Tempranillo all from Cochise County as well as a bit of Carignan and Mourvedre from New Mexico. Admiral Star Sailor is a blend New Mexican Syrah, Carignan, and Mourvedre, with a little Cochise County Grenache thrown in. The Bigness is 100 percent single vineyard Tempranillo from the Dragoon Mountain Vineyard in Cochise County. Uncle Tannat is 95 percent Tannat and 5 percent Tempranillo from the same Dragoon Mountain Vineyard. Lil' Frankie is 50/50 Cabernet Franc and Petit Verdot from Cochise County. And my favorite of theirs is the Arneis which is 90 percent arneis from the aforementioned Dragoon Mountain Vineyard with 10 percent Malvasia Bianca from New Mexico blended in.

Due to the byzantine and archaic distribution laws here in Arizona, Chateau Tumbleweed is currently distributed thanks to Caduceus' license. The entire lineup can be purchased at the Four8 Wineworks tasting room in Clarkdale or at Enchantment in Sedona. Tarbell's is carrying Uncle Tannat and the Arneis in its retail store, as well as pouring some others in its wine bar. For a fun Valentine's Day, head up to the Four8 tasting room for Chateau Tumbleweed Night and taste barrel samples of the 2013 vintage.

Arizona's wine business is growing by leaps and bounds thanks to risk takers like the folks at Chateau Tumbleweed, and well-funded supporters like Maynard James Keenan. But the other reason is because of those of us who relish in being a part of a young, energetic, local industry that is producing darned good juice. Join me in welcoming Chateau Tumbleweed into the mix.

When I'm not writing this column or reading vintage charts to my daughter, you can find me pouring wine at FnB.