Alcantara Vineyards - Arizona Wine Growers Association

Well, harvest season is upon us. Summer 

seemed to go by too quick, but fall 

promises to be very exciting. There are 

so many exciting wine events that we can’t 

wait to attend including the 2 nd annual 

Arizona Wine Festival at the Farm. This is 

the Arizona wine industry’s “Main Event”. 

Put it on your calendar – November 6th. 

It proved to be THE wine event of the 

season last year. You won’t want to miss 

it this year! It seems Arizona wines are 

in fashion – you’ll find them poured at 

most of the major wine events this season. 

Check out our special event advertising section to learn more. 

We have a couple of exciting announcements in regard to the magazine. 

Starting with this issue, our magazine is now available for purchase on 

newsstands in 58 Barnes & Noble stores throughout southern California, Las 

Vegas and Arizona, as well as all of the Borders, Bashas’ and AJ’s throughout 

Arizona. We have also completely redesigned our website to be an even 

better resource for all things wine and food in Arizona. We have added 

social media integration, several blogs from industry experts and the ability 

for more interaction with our readers. All of our past, present and future 

magazine articles and content will be searchable online. Look for specials 

and discounts at your favorite wine and food locations. 

Many of you have probably heard about this by now, but for those that haven’t, 

Arizona wines made a very respectable showing at the “Judgment of Arizona” 

held on June 2nd at FnB Restaurant. Pitted against wines from similar regions 

around the world, Arizona wines took 3 of the top 5 spots in both the red and 

white categories, including the top white Callaghan’s Lisa’s Blend and the top 

red with Caduceus “Judith” Cabernet. The world is beginning to recognize 

Arizona as a legitimate contender with quality wines. 

Josh and I ran our first 5K in Sonoita as part of the Great Arizona Grape 

Stomp 5K Series. A fun and healthy fundraiser for the Arizona Wine 

Growers Association, it’s a unique way to explore wine country. The series of 

four “stomps” includes the three wine regions capping off with a final run in 

Downtown Phoenix to kick off Arizona Wine Week (to be proclaimed by the 

Governor of Arizona). Check it out at www.AZGrapeStomp.com. 

Be sure to check out our new website and follow us (AZVinesandWines) on 

Facebook and Twitter. Happy Harvest! 

Josh & Rhonni Moffitt 

Arizona 

Vines & Wines 

PUBLISHED BY 

Arizona Vines & Wines, LLC 

CONTRIBUTING WRITERS 

Robert W. Webb, Steve Ayers, Eric Glomski, 

Stacey Wittig, Christina Barrueta, 

Charleen “Bad Ass” Badman, Greg Gonnerman, 

Jay Bileti, Thomas Ale Johnson, Charlsy Panzino 

CONTRIBUTING PHOTOGRAPHERS 

Karl Mullins, Steve Ayers, Lyn Sims, 

Rhonni Moffitt, Thomas Ale Johnson, 

Greg Gonnerman, Janise Witt Photography, 

Ron Chilston Photography, Stacy Wittig, 

Paul Bigelow Photography, Nick Calderone, 

Michell Jonas 

ADVERTISING SALES 

Mike Kilpatrick - Northern AZ 

Vince Petroniero - Phoenix 

Jami Auerbach - Tucson 

Mandy Kirkendall - Southeastern AZ 

sales@arizonavinesandwines.com 

SUBSCRIPTIONS 

$19.95 for annual subscription 

Four issues 

subscriptions@arizonavinesandwines.com 

CONTACT THE PUBLISHER 

Josh & Rhonni Moffitt 

(480) 306-5623 

publisher@arizonavinesandwines.com 

ABOUT THIS MONTH’S COVER 

The cover photo was taken on 

July 19th, 2010 by Karl F. 

Mullings. Its a photograph of 

Alcantara Vineyards using a new 

technology called HDR, High 

Dynamic Range. Karl used five 

images, took the best qualities from 

each of those images and combined 

them into one. 

www.kfmdesigns.com 

NOW AVAILABLE 

ON NEWSSTANDS 

AT THESE FINE LOCATIONS 

4 

Arizona Vines & Wines - FALL 2010 ArizonaVinesandWines.com

8 Grape Perspectives 

Unique Perspectives on Wine in Arizona by Robert W. Webb 

10 Featured Winery 

Alcantara Vineyards by Steve Ayers 

12 Perceptions of AZ Wine 

by Eric Glomski 

14 VAGABONDING LULU 

Temecula Valley . . . by Stacey Wittig 

52 Sonoma by way of AZ 

by Cameron Smith 

56 you are the winemaker 

by Charlsey Panzino 

58 Wine In The City 

Where to enjoy wine in the city & beyond 

60 Chef’s Table 

Charleen Badman of FnB Restaurant 

16 Short Supply 

by Jim Wiskerchen 

18 Low Desert Viticulture 

by Greg Gonnerman 

46 Restaurant Spotlight 

The Parlor by Christina Barrueta 

48 events calendar 

Wine Related Fun Around the State 

62 Point of Brew 

by Thomas Ale Johnson 

64 The Hot & the cold of it 

By Jay Bileti 

66 

Quick Reference 

Easy listing of all Arizona wineries 

Tour Wine Country 

22 NORTHERN ARIZONA 

32 SONOITA/ELGIN 

40 SOUTHEASTERN ARIZONA 

Photo by Ron Chilston Photography 

Dragoon Mountain Vineyards

Iwas asked to reflect on my experience with the Arizona 

wine industry, having started my Arizona winery in May 

of 1980. The conclusion I came to was that I was 30 years 

too soon. 

RW Webb Winery was the first 

commercial winery to vint table wine 

in Arizona since prohibition. People 

told me that I was out of my mind. 

“What was I going to do, make wine 

out of cactus This is Arizona, not 

California.” “You’re just an ex-Navy 

pilot and a home winemaker with no 

formal training, who do you think 

you are” 

In 1980, Arizona was the country’s 

fifth largest producer of table grapes. 

Nobody was growing wine grapes 

because there were no wineries to 

sell them to. I figured we could grow 

wine grapes because the U of A had 

a test plot of wine grapes in a water 

harvesting project at Oracle Junction, 

AZ. Lo and behold, the grapes were of 

good quality. 

I figured if I built a winery, people 

would plant wine grapes. I was 

right. It just took 30 years for it to 

happen. Our first vintage was made 

with Cabernet Sauvignon from Paso 

Robles, CA. Due to ATF labeling 

regulations, I couldn’t put a vintage or 

an appellation other than “American” 

on our label. Our first label read 

“American Cabernet Sauvignon”. 

I subsequently learned that if I 

restricted sales to Arizona only, 

I could put a vintage on the label. 

State law at that time said that an 

Arizona winery could only sell wine to a distributor. You could 

not sell to anyone else - not to a restaurant, not to a store, not to a 

tasting room, only to licensed wine distributors. I hadn’t thought 

things through very well. 

What if no distributor wanted to buy my wine 1200 cases is a 

lot of wine to drink, even with the help of friends. Luckily, All 

American Distributors purchased all 1200 cases for $50,000. I 

thought I had died and gone to heaven - I was overjoyed. In 

1981 we produced 1500 cases of Cabernet from California. I 

also purchased twenty tons of Grey Riesling from Don Pedro 

Mahue, who had a vineyard in Sonora, Mexico (that’s a whole 

8 

GRAPE PERSPECTIVES: 

30 Years Too Soon 

by Robert W. Webb 

“ 

I figured if I built a winery, people would 

plant wine grapes . . . I was right, it just took 30 

years for it to happen. 

” 

story in its self). The Riesling was pretty good and All American 

Distributors bought it all. 

By 1982 there were a handful of crazy people who had planted 

grapes. Bill Staltari founded the second 

winery - San Dominique and Gordon 

Dutt founded the third - Sonoita 

Vineyards. It became apparent to us 

that we needed to get the law changed 

so that we could sell our wine direct, 

bypassing the 3-tier system or we 

would forever be at the mercy of the 

powerful distributors. That is when we 

founded the Arizona Wine Growers 

Association. Dr. Adrian Bozeman 

was our first president. I was on the 

original board as was Bill Staltari and 

Warren Brown. I can’t remember who 

else was on the board, but I wound up 

spending 16 years on it. 

Photo by Lyn Sims 

The liquor distributors are very 

powerful in our state and they did 

not want to let us change the law and 

bypass the 3-tier system. Since we 

were growing our own grapes, we 

were an Arizona agricultural product. 

As such, we allied ourselves with the 

Arizona agriculture lobby, which was 

a stronger lobbying force than the 

liquor lobby. Our rationale was that 

as farmers, we should be allowed to 

grow our grapes, process them and sell 

the product like any other agricultural 

commodity. Thus the Arizona 

Domestic Farm Winery statute 

was passed which regulated 

us outside the 3-tier system, 

allowing us to have tasting 

rooms, selling direct to the 

public and sell direct to anyone 

who had a valid liquor license. It also gave us the ability to hold 

“off premises” tastings. This is something that really helped create 

awareness of Arizona wines and RW Webb Winery in particular. 

I learned that to be successful as an Arizona winery you had to 

do more than make good wine. You had to make good wine out 

of Arizona fruit and market, market, market the wine. By the 

time I sold the winery in 1997, I had RW Webb wines in every 

supermarket chain in the state. 

I started looking for land for my vineyard in 1981. It had to have 

a good water supply, high elevation for cool nights, no Texas root 

rot and be affordable. I found what I thought was the perfect site 


in the Sulphur Springs Valley on the slope of the Dos Cabezas 

Mountains near Willcox, AZ. It met all of my criteria. I didn’t 

have any money, so I put together a general partnership with 

some investors to start the vineyard. We planted twenty acres 

in 1984. The name of the vineyard was “BW Vineyards” (that’s 

another story too). I had never farmed in my life - I learned. 

Eric Glomski owns that vineyard today and it is now called 

Arizona Stronghold Vineyards. I was amazed at what he has 

done out there. It’s very gratifying to see Sam Pillsbury, Dick 

Erath, the Carlsons and others establishing their vineyards on 

that slope. John McLaughlin, a little to the south but on the same 

slope, has put in a very serious vineyard. Coronado Vineyards 

is a little farther north of Willcox. On the east side of the valley 

Keeling Schaefer Vineyards is doing a great job. I understand 

there are a lot more than that and even more coming. The point 

is that the Arizona wine industry is exploding all over our state. 

I never dreamed that we would have over forty wineries in our 

state. The more vineyards there are, the better the wines will be. 

This will give the wine makers more grapes to choose from to 

make the best varietal and blended wines possible. 

When we were making wines in 80’s and 90’s, we had very few 

options or choices of grapes. I was 30 years too soon. 

By the way, on May 26, 2010, I planted a two-acre test vineyard, 

14 varietals and 27 different clones for a total of 675 vines at 

6,905 ft elevation. It is located 300 miles south of the border in 

Mexico, at the top of the Sierra Madre Mountains. Yeah, I know 

I’m crazy (but that’s another story).

FEATURED WINERY: 

Alcantara Vineyards 

A confluence of passion & practicality 

By Steve Ayers 

Alcantara Vineyard and Winery sits above and 

adjacent to the confluence of Oak Creek and 

the Verde River. 

It is a fitting site. 

Aside from the fact that is a place of uncompromising 

beauty, home to desert nesting bald eagles and a piece 

of real estate that was once the stomping ground of 

the ancient Sinagua culture, the very idea that Bob 

and Barbara Predmore chose to build their vision of 

paradise at a confluence is more than serendipitous. 

It is…fitting. 

Alcantara is in many ways a confluence. It is a 

confluence of the unique and different characters of 

its owners. It is confluence of ideas and ideals. And 

it is a confluence of the community that surrounds 

it. 

To know Alcantara, to understand what it is all about 

and how it came to pass that a Tuscan farmhouse 

now stands on a 

limestone ledge 

overlooking the 

river, is to know 

the couple who 

have made it what 

it is. 

Bob Predmore 

spent nearly 

40 years in the 

c o n s t r u c t i o n 

business, a good 

deal of that time 

building high 

tech, state of the 

art semiconductor 

factories across 

the globe. 

He is an engineer 

by training. He is 

a man who thinks 

linearly by nature. 

He sees life’s 

challenges from 

the perspective 

of someone who 

believes in the power of intellect. To him, vineyards and the winemaking process 

are chemical reactions—little different from what takes place in the clean 

rooms of semiconductor plants, except perhaps for the fact that vineyards and 

winemaking are played out against a backdrop of natural beauty as opposed to 

that of corporate blandness. 

Bob Predmore is all about soil characteristics and Brix levels. He is data driven. 

But, where Bob is the mind and body of Alcantara, Barbara is the heart and 

soul. 

For the forty years that Bob Predmore plied his trade, Barbara tended to the 

family and home—all the time considering what might be if you had the good 

fortune to create, from scratch, a place in this world that was filled with the spirit 

of community, with music, good food, good wine and, most of all, friends and 

family. 

Barbara sees vineyards and winemaking as a way of life—as a way of getting in 

touch with world around you. Vineyards are a good and decent way to steward 

the land. Wine is the sun, the earth, and the sky distilled in hues of red and pink, 

yellow and gold, violet and amber. 

Barbara is all about art and beauty. She is driven by an unrelenting passion to 

make a better world. 

Photography by Janise Witt 

10 


As Bob has methodically built the physical structures at Alcantara 

and continues on his path to a new identity as a winemaker, 

Barbara spends her days nurturing the vines and in her spare 

time spreading a gospel of sustainability, reverence for the land 

and the belief that the human spirit can do whatever it sees fit to 

do, to anyone who will listen. 

“Alcantara is Barbara’s passion,” says Bob, “for almost 40 years, 

my career took precedence. Now it’s her turn. And that’s fine 

with me. I love what’s happening here.” 

Altogether, the Predmore’s property encompasses 83 acres of a 

gently sloping and predominately north facing hillside. Along 

with the Tuscan style farmhouse that serves as the tasting room, 

offices and residence, and the 18 acres of vines, there is a new 

winery building that reflects their commitment to the land and 

to the community. 

“We built it to be ‘green.’ And we built it using local people,” 

Barbara is quick to note. 

That prevailing philosophy of giving back to the community that 

supports them, is also true of the new wedding chapel down the 

hill that is currently under construction. The same will be true 

of the home they have planned for a high point on the property 

and, when the time is right, the Tuscan village with shops and 

restaurants and overnight “wine cottages” that will sit directly 

above the confluence. 

With 16,000 vines, including a dozen or more varietals, Alcantara 

is the largest vineyard in the Verde Valley, and, as of just a few 

months ago, the home of the valley’s largest grove of olive trees. 

They make wines for every taste. 

“I call Alcantara my Shangri La,” says Barbara, “But really what 

we are creating here is a lifestyle that we hope spills over to the 

entire Verde Valley. It is a great start but nowhere near its full 

potential.” 

Olive Trees 

The Predmores did not miss the fact that the Verde Valley 

lies on the same latitude as the Middle Eastern cradle of 

wine grapes, such historic wine growing regions as Syria, 

Lebanon, Iraq and Iran, when they chose it as the perfect 

spot to plant a vineyard. 

But in addition to grapes, these regions are also the lands 

from which olive trees began their life on earth. 

Bob and Barbara have not overlooked that fact either. 

Taking advantage of that fact, Alcantara’s vineyard now 

sports a scattered grove of 200 olive trees, some varieties 

for oil, some for eating, and some for both. 

“It’s another element in agrotourism that I believe is the 

future of the Verde Valley. Local 

foods are coming into their own. 

Olives as oil or as eating olives are 

a perfect fit for what is already 

happening. And they are a part of 

good life we are looking 

for,” says Barbara. 

“The Verde Valley has the potential to challenge Napa Valley, 

perhaps not in size, but definitely in stature. It takes vision. But 

perhaps more importantly, it takes coming together.” 

Alcantara is the manifestation of Barbara’s passion and Bob’s 

practicality. They hold it as an example of what can be done when 

two very differing approaches are applied to a common cause. 

It is, after all, what a confluence is all about. 

Steve Ayers is a full time journalist for the Camp Verde Bugle and the Verde 

Independent newspapers. He has lived in the Verde Valley for almost 20 years 

and written extensively on its wine industry. 

7500 Alcantara Way 

Verde Valley, AZ 

(928) 649-8463 

www.AlcantaraVineyard.com 

Photo by Steve Ayers 

Photo by Steve Ayers 

ArizonaVinesandWines.com Arizona Vines & Wines - fall 2010 11

Perceptions of Arizona Wine 

By Eric Glomski, Arizona Winemaker 

In the past several months I have been travelling throughout 

the United States and Canada promoting Arizona wines to 

everyone from small mom-and-pop wine shop owners to 

internationally renowned restaurants. My travels have landed me 

with our southwestern neighbors in Dallas, Austin, Houston and 

San Antonio; I have gazed up at the Rockies from Denver, taken 

sea planes to Vancouver Island, been rained on in Seattle and 

Portland, and blown off my feet in Chicago. I have spent way too 

much time in cabs in Manhattan 

only to get on a plane so I could 

wade through the thick, hot air 

in Atlanta. As you might expect, 

the most common question 

(aside from recent immigration 

law inquiries…) took on the 

form of “how can you grow wine 

in the desert . . . isn’t it too hot” 

Equipped with a topographic 

map that was color coded to 

represent summer highs and 

an arsenal of wine – I set out to 

reverse people’s perceptions that 

our state’s wines would be overripe, 

flabby, too high in alcohol, 

listless and innocuous. 

In the beautiful city of 

Vancouver, British Columbia 

I had the luck of being able 

to compare and contrast the 

issues that Okanagan wine 

growers of B.C. face. Their 

biggest perceptive challenge 

with the consumer (other than 

the markups associated with the 

heinous alcohol taxes in B.C.) is 

that most people assume it is too 

cold to up there to grow grapes. 

Touché! Interestingly, many of 

the pros I met pointed out that 

heat was their biggest problem. I found this ironic because, at 

least in my experience, cold is one of Arizona’s biggest challenges. 

Fascinating – here we have two challenges that present polar 

opposites to the popular understanding of these up-and-coming 

regions. Most importantly, when these folks tried our Arizona 

wines, they loved them! We have dozens of accounts in B.C. now 

and interest in our wines is growing steadily. 

Another interesting visit was Manhattan, New York. Having just 

come from Dallas where our lighter, more elegant wines were 

viewed as wimpy (it’s gotta’ go with a big steak if it’s gonna’ fly 

in Dallas), I didn’t know what to expect from what many view 

as “the capital of wine and food sophistication” in our country. 

After spending several days visiting restaurants and wine shops 

as well as being honored by having our wines poured at a dinner 

with Chef Michael Corrino at the James Beard House, I left 

with renewed excitement about our small southwestern wine 

industry. I also left with a new perception of New York. To my 

surprise, just about every account I visited took on our wines. 

As interesting was what they took. In total contrast to Dallas, 

New Yorkers’ wanted the lighter, higher acid, more elegant 

offerings. This not only made sense 

in the context of food pairings, but 

it was also apparent that palates 

there were much more influenced 

by Europe than by California and 

the New World. All I can say is that 

Arizona is going strong in the Big 

Apple! 

Atlanta and Athens Georgia were also 

very interesting stops. Whenever 

I visit a particular market, I always 

talk about Arizona geography, but I 

also talk about the “idea” of Arizona 

wine. In a number of states, I have 

found that wine enthusiasts have 

tired of California wines. There has 

been a more-than-plentiful supply for 

some time – or dare I say, a glut. In 

contrast, Arizona is relatively young, 

fresh and exciting. Obviously, what is 

in the bottle counts and is incredibly 

important, but when it comes down 

to it, people are looking for a story 

– a story that connects them with a 

place and with other people. They 

want contrast, connection and 

culture. People also don’t just buy 

wines for themselves, they buy wines 

to share, and they buy wines to share 

something unique and storied. To 

me, Georgia exemplified this. I can’t 

tell you how many times someone said to me “I love your wines, 

son, but all this stuff about pioneering, the Apache, water supply, 

elevation . . . well that’s just a great story!” We do have a great 

story in Arizona and we should be proud of it. 

Now that our Arizona wines are in 30 states and two Canadian 

provinces, I can only say that Arizona is making its mark. 

Throughout my journeys I hear recollections of wine drinker’s 

visits to Arizona. Callaghan and Dos Cabezas come up 

frequently and I am starting to hear people expounding on rare 

little finds like Pillsbury and Keeling-Schaefer. Pretty exciting! 

Despite lousy economics the Arizona wine industry is growing 

and bucking the trend. 

12 


Dfairway. 

Vagabonding LuLu 

Temecula Valley - Southern California Wine country 

Article & Photos by Stacey Wittig, Travel Writer 

o you like surprises I do. When driving at night past the golf course 

near my home in northern Arizona, I am pleasantly surprised when 

inky, humped shadows turn into elk munching peacefully on the 

I like the unpredictably of Arizona 

sunsets. Would we so admire the hot 

reds, fuschias and purples if they were 

visible from our decks at every setting 

of the sun 

Just the thought of a surprise birthday 

party terrifies me. But I love being 

blown away by unexpected complexity 

in a first taste of an unpretentiouslypriced 

wine. 

I like surprises and so I am liking 

Temecula Valley Southern California 

The sea mist against the granite mountains 

gives Temecula its name. 

Wine Country. I didn’t do much research before coming, but I did look at a map. 

I envisioned Temecula as a flat expanse of dull, plowed agricultural lands. From 

all my travels to grape-growing regions, I should have known better. Grapes are 

best grown on rolling hills that provide drainage and optimal sunlight. But on 

the two-dimensional, beige-colored map flattened on my dining room table, 

Temecula looked … beige and flat. 

Now in Temecula, I’m caught unaware by tall, rolling hills striated by grapevines 

with backdrops of dramatic granite-bespeckled mountains. Here horses, golfers 

and grapes live in harmony. Lush green hills around golf courses and horse 

properties are dotted with squat olive trees accented occasionally by spires of 

Olympic cedars pointed to the heavens. The brilliant pink and red rose gardens 

spilling with ample blossoms skirt the edges of robust vineyards and daze me 

with their heady fragrance. This looks like the land of milk and honey to me. 

The wine region gets its name from the American Indian word meaning “where 

the sun breaks through the mist”. And as wine aficionados know, sun + mist 

= remarkable grape-growing environs. Hot days cooled by Pacific sea breezes 

flowing through a strategic mountain notch make this unique microclimate a 

winemaker’s heaven. 

Southern California’s long growing season with harvests starting in August and 

extending through December produces grapes with a big fruit-forward taste. 

In the whites you smell peach and tropical fruits while the reds thrill with bold 

berry tastes. 

You could take the easy route and experience this wine country with prepackaged 

wine tours. But I recommend a customized tour from the knowledgeable 

and friendly folks at Grapeline Wine Country Shuttle www.gogrape.com or 

WINEormous www.wineormous.com. They’ll bring a lot of fun and information 

to the party. Ask them to include Leonesse Cellars, Ponte Winery and Hart 

Family Winery. Walk the rows of carefully pruned vines, scrape the Temecula 

soil from your soles and then enjoy top-notch dining. 

Local foods are an integral part of Temecula’s dining scene. 

Southwest Riverside County has the highest number of boutique 

farms per capita than any other in California. 

This morning, my taste buds did summersaults over Chef Tim 

Nallck’s Crab Benedict (crab cakes and hollandaise) and Pork 

Chop Katsu at Journey’s End located in the at the Four-Diamond 

Pechanga Resort. Breakfast for two about $50. Rooms $99-$359 

per night. www.pechanga.com 

Dinner at Thornton Winery amazed with simple, gourmet 

cuisine. “Over the years I’ve learned to get back to the simple 

things … three or four ingredients so you can taste what you are 

supposed to taste,” says Chef Steve Pickell, who worked in DC, 

New York City, Chicago and LA before returning to southern 

California. This fall the winery hosts its 22 nd annual Champagne 

Jazz Series showcasing nationally renowned jazz artists. $240- 

$360 for two includes reserved table seating, three-course 

gourmet meal and wine. www.thorntonwine.com 

Don’t miss the Temecula Olive Oil Ranch located out of town 

near the old Butterfield Overland Stage route. Co-owner Tom 

Curry grows and 

harvests varieties 

of olives that 

were first brought 

to California 

by Spanish 

missionaries in 

the late 1700s. 

Not much has 

changed in 

this ranching 

country since the 

last stagecoach Vintner Jim Hart of Hart Family Winery describes 

the differences in pruning processes. 

rolled through. 

Meander through the wind-pollinated olive groves or sit at the 

outside tasting bar and learn the difference between a buttery, 

nutty late-harvest olive oil and the grassy-flavored new-harvest 

oil. This authentic boutique farm experience is available by 

appointment only. $15 per person. www.temeculaoliveoil.com 

Temecula Creek Inn and its 27-hole golf course is a locals’ 

favorite. Corner suites overlook lush golf fairway from two 

walk-out sliding glass doors opening to wrap balconies. 

These spacious junior suites offer plush bedding, wet bars and 

refrigerator areas. $149-$269/night. Or splurge for the threebedroom, 

two-bath Creekside Suite with full, gourmet kitchen 

for $399-$799/night including a private putting green and party 

patio. www.temeculacreekinn.com 

Charming Sal Giuliano, Executive Chef at Temecula Creek Inn’s 

Temet Grill creates outstanding dishes inspired by locally-grown 

foods and local vineyards. Chef Sal’s award-winning brunch is 

worth booking a late flight out of either San Diego or Orange 

County Airport. 

14 

Stacey “Vagabonding Lulu” Wittig is a freelance travel writer based in Northern 

Arizona. Learn more about her travel adventures at www.vagabondinglulu.com. 


Short Supply 

By Jim Wiskerchen, My Wine Helper 

As I sip on an unnamed Arizona Syrah, it reminds me of 

how much progress Arizona wine quality and the industry 

in general has achieved in just a few short years. In many 

ways it feels like just yesterday that Arizona wines were practically 

ignored by consumers, wholesalers, wine retailers, restaurants 

and wine critics alike. Today, however, there is a genuine interest 

in Arizona made wines. All summer long my events featuring 

Arizona wines have been filled with consumers eager to educate 

themselves on what our state has to offer. 

Starting in about 2003, the Arizona wine industry had in influx 

of new talent. These new players all had a passion and dedication 

to making great wines from the soils of Arizona. These pioneers 

initially survived mainly by sourcing fruit and juice from 

California, as their own newly planted vineyards took root and 

started to produce. It can often take upwards of four years after 

planting a grape vine before it is a successfully producing plant. 

It wasn’t until late in 2007 that we started getting some serious 

media attention about our wines and some favorable press about 

how good the wines were becoming. 

The Arizona wine industry produces a drop in the bucket as 

compared to the rest of the world. Most Arizona wineries sell 

their limited production wines out of their tasting rooms, which 

also act as their production facilities. If you want the good 

Arizona wines you have to drive to see them and then purchase 

them directly. The wineries could continue to sell all their wines 

this way, but they do recognize the potential growth opportunity 

by making an allocated amount of their production available for 

the retail and restaurant markets. 

Every day I am out on the front lines battling to promote and 

educate consumers about Arizona wines. One of the biggest 

issues I see facing our young, boutique industry is supply. Not 

only do we need more wine grape vineyards planted in the state, 

we also need more wine for the retail market. With all the recent 

success and interest in our Arizona wines, it has also brought 

with it a demand for wines made from Arizona grapes. Several 

years ago most consumers could have cared less where the 

wineries got their grapes; this is no longer the case. 

To give you an idea of how much growth the Arizona wine 

industry has seen in recent years, in 2006 we had something like 

12 bonded wineries, now in 2010 we have 45. Many of the new 

wineries don’t have vineyards of their own or have just planted 

vineyards that aren’t yet producing. Many of the established 

Arizona wineries I work with own less than 10 acres of vines. 

The rest of their production is sourced fruit either from within 

or outside the state. In 2010 most vineyards lost a significant 

amount of grapes due to frost. Arizona grown grapes have all of 

a sudden become a hot and valuable commodity with 45 wineries 

competing over less than 700 acres of fruit in the entire state. As 

with many industries prices are dictated by supply and demand. 

If the demand keeps rising and the supply doesn’t, consumers 

will have even less availability and the prices will continue to 

increase. The solution is more investment in Arizona vineyards, 

plain and simple. 

The next time you find an Arizona wine that you enjoy, make 

sure you buy a case of it because the next time you go back for 

more it most likely will be sold out. 

Jim Wiskerchen is the owner of MyWineHelper.com, a company that specializes in 

promoting and marketing Arizona wines. If you are a local restaurant or specialty 

wine retailer that would like to support Arizona wines please contact him for a free 

consultation at Jim@MyWineHelper.com. 

For information on events featuring Arizona wines you can join Jim’s wine tasting group 

at Meetup.com/blue-tooth-wine-society/. 

Pillsbury Wine Co.

Low Desert Viticulture 

(Yes, it’s Possible!) 

Article and Photos by Greg Gonnerman 

“Y 

ou can’t grow wine grapes in the desert.” You’ve likely heard that 

before; perhaps you’ve even said it; but is it true As a reader of 

this magazine you likely know that the higher deserts are nearly 

perfect for growing wine grapes, so the question really is “can you grow grapes 

in the lower deserts” Yes, you can. 

Desert viticulture provides a few advantages and a number 

of challenges. While we have no worries about damaging 

frosts, our moderate winters don’t provide the cold weather 

necessary to ensure a sufficient dormancy period. This can 

contribute to problems with uneven ripening and poor fruit 

quality. Under our omnipresent sun, grapes can desiccate 

(become raisins), get sunburned, and ripen too quickly. 

Elevated daytime temperatures are obviously a problem, 

but warm nightly lows are an even bigger issue as they can 

greatly reduce acidity. While hot weather normally drives 

Brix levels (sugar) very high, vines in the hottest parts of 

Arizona can become heat stressed and stop adding sugar to 

the ripening grapes. Our high temps and incredibly low 

humidity do provide one distinct advantage; several 

plant diseases that constantly bedevil grape growers back 

east are almost unheard of here. Most of the challenges 

with desert viticulture can be addressed through proper 

varietal selection or modified viticultural or wine making 

practices. 

Many desert grape growers go astray when selecting 

varieties. They are certainly in good company though, since 

many commercial wine grape growers in the hottest parts 

of California have been making the same mistake for years. 

Varieties like Pinot Noir and Merlot are examples of what 

not to plant. These grapes need cooler growing seasons 

to show at their best. Better varieties to consider include 

Tempranillo and Syrah, among others. Generally varieties that are well suited 

to our climate are reasonably vigorous, have above average acidity, or thick 

skinned berries. Varieties traditionally grown in southern Europe are good 

candidates for a desert vineyard. 

Drought tolerance isn’t really a consideration for desert viticulture; if you 

want grapes, you have to provide ample water. From veraison (color change) 

to harvest each vine may require up to thirty gallons per week. This may seem 

like an enormous 

amount of water, 

and possibly a 

questionable use of 

our limited water 

resources, but keep 

in mind this is just 

for a few months of 

the year. For most 

of the year vines 

require little more 

water than common 

landscaping plants. 

An irrigation system 

is essential for the 

There’s room in almost any landscaping plan for a vine placed by itself. health of a desert 

18 

vineyard. Many hobbyists will attempt to water their 

vines by hand with a hose, but this rarely works out. 

Distractions of various types come up which interrupt the 

scheduled watering, leaving vines with insufficient water. 

It’s also difficult to gauge how much water is being applied 

when it’s running 

out of a hose. The 

consistent results and 

deep watering achieved 

with drip emitters is 

well worth the time 

and trouble it takes to 

install a system. 

Many experienced 

gardeners who are 

unfamiliar with 

growing grapes 

will suggest providing 

shade for vines or 

using a misting system 

to cool them through 

evaporation. Although 

completely contrary to 

conventional wisdom, 

the shade idea may 

have some merit. There 

is some anecdotal 

evidence that suggests 

that a small amount 

of shade improves 

both vigor and fruit 

quality. Misting vines may not be advisable though, as the 

increased humidity would likely foster fungal diseases. 

You may think that you don’t have room for vines, but 

there are many options in an urban setting. 

In other parts of the country many train grape vines on 

large arbors that may extend over a seating area. This 

creates a shady retreat that would be welcome in any 

climate, especially ours. If you want table grapes this may 

be fine, but if you want wine grapes, this trellising approach 

is not advisable. Most wine grapes would struggle to 

produce that much vegetative growth while producing 

fruit of reasonable quantity and quality. If you want to 

grow vines for shade or decoration, there are sterile (nonfruit 

bearing) varieties that should do well here, but if you 

want the best wine grapes possible, you’re better off going 

with a conventional trellis design. 

While the challenges we face with viticulture in the 

lower deserts would likely make commercial wine grape 

production impractical, if you want to grow grapes and 

make a little wine at home there’s nothing stopping you. 

An unused side yard, an excellent location for a compact urban vineyard. 

Greg Gonnerman is an amateur grape grower and winemaker in 

Mesa, Arizona, and he’s also a founding member of AZ Wine Makers 

(www.azwinemakers.com) 


THE 

COLLECTOR'S 

SOURCE 

Voted Sedona’s Best Gallery! 

LOCAL & REGIONAL ARTISTS 

CHANGING EXHIBITIONS 

SCULPTURE GARDEN 

JEWELRY 

FINE ART FURNITURE 

1st FRIDAY ARTIST RECEPTIONS 

Tony Curtis 

Original Paintings & 

Hand Embellished Prints 

David DeVary 

Original Paintings & 

Fine Art Prints 

Star York 

Bronze Sculpture 

390 N. State Route 89A s Sedona, Arizona 86336 s 928.204.1765 s www. GoldensteinArt.com 

Fine Wine Fine Art 

Sedona Gallery Association 

Our galleries will surprise you! 

Representing the 15 finest galleries in Sedona 

Special monthly event: 1st Friday Gallery Tour 5-8pm 

Make us part of your wine country tour. 

www.SedonaGalleryAssociation.com or 928.282.6865

Alcantara Vineyards 

Alcantara Vineyards is a dream venture created 

by Owner Barbara Predmore. Barbara and her 

husband Bob started the vineyard to provide 

their family and partners the opportunity to work 

and develop a vineyard community and winery, 

making wines that are comparable to the best of 

California and Europe. Barbara had spent four years of research and diligence 

using the best consultants from the University of Arizona and UC Davis, as well 

as support from her family at the noted Martin-Weyrich Vineyards in Central 

California. Alcantara Vineyard is perched on 87 acres of sloping terrain off the 

Verde River and Oak Creek. The Tuscan Farmhouse serves as the tasting room, 

where they host the many friends and guests that visit from around the globe. 

Check out their “green” winery building when you visit! Explore their website at 

www.alcantaravineyard.com. 

Echo Canyon 

Jon Marcus, a former attorney from Detroit, bought 32 

acres of fertile land just outside Sedona. About 100 years 

ago, Echo Canyon was home to a farm that produced fruits 

and vegetables for the mining camps in Jerome. Nestled along the banks of the 

pristine Oak Creek, the rock-walled vineyards have produced wines that rival 

the finest made anywhere. Varietals include Syrah, Merlot, Cabernet, Cabernet 

Franc and Zinfandel. Also check out Jon’s other venture Crop Circle Winery in 

Willcox. For more info go to www.echocanyonwinery.com. 

Caduceus Cellars 

Maynard James Keenan created this label for his northern Arizona vineyards, 

Merkin Vineyards. One day while sipping some fine wine on his patio in the 

hills of Jerome, Arizona, he realized that the climate in the area was similar to 

the climates where some of his favorite wines were produced. Why not grow 

a vineyard here When asked about the type of wine he intended to grow, he 

answered, “My art and music has been described as ‘thick, dense, 

rich complex, engaging, emotional, and spiritual,’ by those 

who are fans. And an ‘acquired taste’ for those kind others who 

are not.” He felt that Arizona aligned with this description 

and that they were a match made in heaven. “Surely these 

qualities will be reflected in the wine that Arizona will present 

to us”. (Oh, did we forget to mention he is the lead singer for Tool). His 

wines can be purchased at select retail outlets as well as their tasting room in 

Jerome. Also available online at www.caduceus.org. 

Juniper Well Ranch Vineyards 

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

Skull Valley just minutes from Prescott. Their delicious handmade wines will 

delight you as you enjoy a glass on their 

Fiesta Patio or a bottle in a charming 

and private log cabin in front of a 

cozy fire. Their high altitude vineyards 

boast Tempranillo, Petite Sirah, Cabernet Sauvignon & Sauvignon Blanc. 

www.juniperwellranch.com 

22 

Arizona Vines & Wines - FALL 2010 

Oak Creek 

Vineyards 

Deb Wahl, owner of Oak Creek 

Vineyards & Winery, has heard 

many times that “good wine 

grows on gentle slopes with a river nearby” which is why 

her vineyard is located near beautiful Sedona, across from 

Oak Creek. In the higher elevations of the property, they 

grow Syrah & Merlot and in the lower portion they produce 

Zinfandel and Chardonnay. There is great sun exposure and 

currently they have approximately 4000 plants on just over ten 

acres. They produce full-bodied flavorful reds and lean whites 

in small batches, giving individual attention to each barrel. 

Visit www.oakcreekvineyards.net to learn more! 

Javelina Leap 

Winery 

Javelina Leap Vineyard & Winery 

is located just ten miles outside the scenic town of Sedona, 

adjacent to the green belt of lower Oak Creek, across from an 

Audubon bird sanctuary and state fish hatchery. The property 

was part of the historic ranches in a valley known as Page Springs 

for its abundance of natural springs. The estate vineyards are 

on the slopes of an ancient volcano. These soils lend intense 

characters of minerals, earth and fruit to the wines produced 

here. The owners and winemakers Rod and Cynthia Snapp 

welcome you to their newly remodeled tasting room that is 

fashioned after a turn of the century western saloon. Many 

accolades and media attention have been given to the wines 

they produce here. They ask that you share these handcrafted 

wines with your friends and loved ones. The tasting room is 

open daily from 11am till 5pm. For more information visit 

their web site at www.javelinaleapwinery.com. 

Javelina Leap Vineyard

Granite Creek Vineyards 

From a love of 

the land sprang 

a relationship 

with grapes that 

culminated in 

superb, award winning, living wines with no added sulfites. 

Granite Creek Vineyards was founded in 1974 when owners 

Kit and Robin Hoult planted grapevines and began the 

36-year legacy of Arizona’s first and only Certified Organic 

Vineyard. Dedicated to environmental stewardship, 

Granite Creek Vineyards is a scenic environment to enjoy 

the ambiance of the vineyard’s rural roots. Relax with 

picnics and great live music on this historic 100-year-old 

Arizona farmstead that has been nurtured to become sips 

of the enduring pleasures of fine wine. To learn more visit 

their website at www.granitecreekvineyards.com. 

Freitas Vineyards 

Freitas Vineyard is hidden away on the 

outskirts of Cottonwood, AZ. It’s a small 

vineyard, the dream of Ray Freitas. She 

planted the 3 1/2 acre vineyard, located near 

the Verde River, in 2000 and has been tending 

her vines since. Her mission is to produce 

fruit forward wines, well balanced in flavor, 

color and aroma in order to stimulate and enhance your wine 

tasting experience. Ray calls her Malvasia “Sunlight in a bottle”. 

Freitas Vineyard produces only estate grown wines, utilizing 

the European tradition. You can taste Ray’s wines at Pillsbury 

Wine Co. NORTH in Old Town Cottonwood. For more 

information visit www.freitasvineyard.com. 

Page Springs Cellars 

At Page Springs Cellars the goal is to create 

delicious wines that express the unique 

character of the landscape. They trust that 

their wines and winemaking convey their 

philosophies concerning family, education 

and living life to the fullest. Owner and 

Winemaker Eric Glomski feels strongly that growing grapes, 

making wine and raising a glass is a cultural ritual that fosters 

friendship, brings together families and unites communities. 

“Good wine is not strictly the esoteric fare of nobility. Wine is 

for the people.” Not only does Eric have a vineyard in northern 

Arizona, he owns two additional vineyards in Willcox, AZ, 

including Arizona Stronghold, a second venture with Maynard 

James Keenan. Eric’s vision is at the forefront of bringing 

Arizona wines onto the national stage! Learn more about their 

wines and events at www.pagespringscellars.com. 

24 

Sycamore Canyon 

Winery 

Sycamore Canyon Winery is located on the banks 

of Oak Creek just south of Sedona. Their mission 

statement is to create the finest quality wines available 

anywhere in the world. The location of the vineyard 

was chosen because of the perfect microclimate for 

growing grapes: plenty of sunshine, clean water and 

a cold breeze that comes down from the Mogollon Rim which cools the grapes 

off every evening. All of their custom wines can be sampled at the Art of Wine 

located in Sedona at the Hyatt Piñon Pointe Shopping Center. They are open 

seven days a week. www.artowine.com 

San Dominique 

An Arizona original, San Dominique is nestled at 

4600 feet, in the hills south of the Verde Valley. 

Atop a hill, just off the freeway, you can’t miss the 

winery and tasting room. Also passionate about garlic, you’ll find garlic flavored 

“everything” here - even wine! San Dominique is home to Bill Staltari, cellarmaster 

and garlic purveyor. Winemaking has been a tradition in Bill Staltari’s family, 

stemming back to Calabria, Italy where his father, Joseph, learned the art from his 

father, who in turn was taught by his father and his father’s father . . . through five 

generations. Be sure to visit Bill next time you’re passing through. His website is 

www.garlicparadise.com. 

Bitter Creek Winery 

Jerome’s newest wine venture. An avant-garde 

ambiance of artwork in a first-class gallery showing 

some of the area’s finest artists, is the place to be 

for a wine tasting. Their vintner invites you to 

experience all of his Nouveau varieties while watching the panoramic view across 

the Verde Valley with Sedona Red Rocks in the distance. You will encounter a 

grand selection of unique, special press and hard to locate varietals. Their vineyard 

has 52 different varieties from cuttings taken from exceptional vineyards in Europe 

and the US. They aim to please even the pickiest palate. Once you’re here, you 

won’t want to leave! Open daily from 11am to 6pm. For more information please 

visit their site www.bittercreekwinery.com or just stop by! 

Painted Lady Vineyard 

In Skull Valley, the Painted Lady Vineyard grows Gewurztraminer 

grapes organically, without the use of toxic chemicals. Their 

one-acre vineyard, originally planted in 2006, was harvested 

for the first time on August 31, 2009. This was supplemented 

with Gewurztraminer grapes from southern Arizona to create 

the first totally Arizona grown Gewurztraminer wine the 

Painted Lady Vineyard has offered. The farming life still has its 

surprises (some good, some not) but optimism runs high! In 

the meantime Eric Glomski of Page Springs Cellars, their winemaker, continues 

to perfect the Painted Lady Vineyard Gewurztraminer, fermenting all the sugar 

out of the wine creating a beautiful dry Alsace-type wine. To learn more call at 

(928) 442-9831 and check out their website at www.paintedladyvineyard.com. 


Great Food 

Fine Wine 

Craft Brewed Beer 

Espresso & Coffee 

Live Music 

Local Art 

FEATURING 

ARIZONA WINES FROM: 

Page Springs Cellars, 

Arizona Stronghold and 

Caduceus Cellars 

928.717.0009 • 142 N. CORTEZ • PRESCOTT, AZ 

www.ravencafe.com

Painted Lady Vineyard 

Burning Tree Cellars 

Burning Tree Cellars is the brainchild of Corey 

Turnbull. Alongside friend and partner Mitch 

Levy, Corey has been working to make this 

dream a reality for the last two and a half 

years. Burning Tree specializes in small batch, 

meticulously maintained, boutique wines. All the wines will have 

names such as The Lotus, The Dragon, The Peasant, and so on with 

collaborating Tarot Card labels created by good buddy and local tattoo 

artist Rick Wyckoff. Not only is the wine delicious, the bottles are 

practically works of art. The first release, 2007 The Lotus, is now 

available exclusively at the Arizona Stronghold Vineyard Tasting 

Room located in downtown Cottonwood. For more information - 

www.burningtreecellars.com. 

Arizona Stronghold 


Eric Glomski and Maynard Keenan purchased 

the historic Dos Cabezas Vineyards in early 

2007 and renamed the Willcox vines Arizona 

Stronghold Vineyards. They believe that the soils and climate at the 

vineyard stand up to the finest in the world, feeling strongly that their 

wines express, first and foremost Arizona, and secondarily the grapes and 

hands of the vignerons involved. Their desire is to bring Arizona to the 

national wine stage, promoting their wines as value and quality based. 

They believe that great wine doesn’t have to be expensive; it doesn’t have 

to be pretentious; and it shouldn’t be hard to find. It just has to be great 

and it has to be made by people that care. The Stronghold vineyard is 

nearly planted out at 80 acres. They also recently acquired the Bonita 

Springs Vineyard adding another 40 acres of vines and another 120 

acres for potential expansion. Their tasting room recently opened in 

Old Town Cottonwood, in northern Arizona. To learn more visit their 

website at www.azstronghold.com. 

26 

Pillsbury Wine 

Company 

Sam Pillsbury, noted filmmaker, started 

his dream project in 2006 with 100 acres 

of prime desert vineyard land in the Willcox Bench area of Kansas 

Settlement in Willcox. Sam’s dream was to celebrate the local terroir 

. . . an Arizona Chateauneuf, a sustainable Rhøne vineyard producing 

premium quality hand-made 100% Arizona boutique wines, and 

ultimately an architecturally stunning wine village with 27 dwellings, 

a Winery, Spa and Restaurant serving food grown organically on the 

land. 

The bare land is now a showpiece 100% Sonoita soil vineyard, the 

first three wines won stellar reviews and are in some of the best 

restaurants and resorts in the state, and the next architectural stage 

is underway. Pillsbury Wine Company NORTH just opened in Old 

Town Cottonwood, a place where you can taste Sam’s wines, view 

stunning art and visit with other Arizona wine lovers. Learn more at 

www.pillsburywineco.com. 

Jerome Winery 

Jerome Winery was built on the side 

of Cleopatra Hill between Prescott and 

Sedona in the historic town of Jerome, 

featuring over 30 uniquely handcrafted, 

individually distinct wines. The vintner’s philosophy is to create 

wines that are enjoyable for the novice and the connoisseur alike. The 

owner learned the art of wine-making by training as an apprentice 

under master winemakers throughout the United States and Europe. 

Wine varieties include Pinot Grigio, Mourvedre, White Zinfandel, 

Syrah, Muscat, Zinfandel, Sparking Wine, Cabernet Franc, Cabernet 

Sauvignon, 15-yr-old Port and others that are soon to be added! In 

addition to the Jerome Winery, they have 100 acres of vines planted in 

southeastern Arizona, the Dragoon Mountain Vineyards. For more 

info please visit the website at www.jeromewinery.com. 

Cellar Dwellers 

Cellar Dwellers Wine Company was started by two childhood friends, 

Chris Babin and John Scarbrough. With enthusiastic fervor, a love of 

winemaking and Arizona, Chris and John have set out to create great 

Arizona wines that are hip, fun and accessible to all wine lovers. The 

first label being launched is Tarantula Hawk, a 2008 Zinfandel. 

Inspiration for the wine label comes from the Arizona landscape and is 

created by a local artist Todd “soup” Matyas. The company is dedicated 

to community, perfecting their wines and 

contributing to the growing Arizona wine 

industry. 

The 2008 Tarantula Hawk will be available 

soon in tasting rooms and restaurants in 

Northern Arizona. Look for it. 


1 Granite Creek Vineyards 

2515 Road 1 East - Chino Valley 

(928) 636-2003 

granitecreekvineyards.com 

Fri–Sun: 1-5 

2 Jerome Winery 

403 Clark Street - Jerome 

(928) 639-9067 

jeromewinery.com 

Mon-Thurs: 12-5 

Fri-Sun: 11–5 

3 Caduceus Cellars 

158 Main Street - Jerome 

(928) 639-WINE 

caduceus.org 

Sun-Thurs: 11–6 

Fri-Sat: 11–8 

4 Bitter Creek Winery 

240 Hull Street - Jerome 

(928) 634-7033 

bittercreekwinery.com 

Daily: 11-6 

5 Pillsbury Wine Company North 

1012 N Main Street - Cottonwood 

(928) 639-0646 

pillsburywine.com 


Fri-Sat: 11-9 

Sun: 12-6 

6 Arizona Stronghold 

1023 Main Street - Cottonwood 

(928) 639-2789 

azstronghold.com 

Mon/Thurs/Sun: 12-7 

Tues/Wed: 12-5 

Fri/Sat: 12-9 

7 Alcantara Vineyard & Winery 

7500 Alcantara Way - Verde Valley 

(928) 649-8463 

alcantaravineyard.com 

Daily: 11-5 

8 Page Springs Cellars 

1500 Page Springs Road - Cornville 

(928) 639-3004 

pagespringscellars.com 

Daily: 11-6 

9 Oak Creek Vineyards 


(928) 649-0290 

www.oakcreekvineyards.net 

Daily: 10-6 

10 Javelina Leap Vineyard 


(928) 649-2681 

javelinaleapwinery.com 

Daily: 11-5 

11 Art of Wine/Sycamore Canyon 

101 N. Hwy 89A #B-9 - Sedona 

(877) 903-WINE 

artowine.com 


Sat-Sun: 10-8 

12 San Dominique Winery 

I-17 & Cherry Road (Hwy 169) - Camp Verde 

(602) 549-9787 

garlicparadise.com 

Daily: 10-5 

13 Juniper Well Ranch 

10080 W Tough Country Trail - Skull Valley 

(928) 442-3415 

juniperwellranch.com 

By Appt Only

Where to stay in Northern Arizona - B&Bs, RV resorts, hotels and high 

end resorts. Check out videos of the area on www.Sedona.TV. Also check out 

Cottonwood Chamber of Commerce at www.cottonwoodchamberaz.org.. 

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

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

The Lodge at Cliff Castle Casino (800) 524-6343 

cliffcastlecasino.net 

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

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

 

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

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

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

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

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

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

Apple Orchard Inn (800) 663-6968 appleorchardbb.com 

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

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

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

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

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

Enchantment Resort (928) 282-2900 enchantmentresort.com 

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

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

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

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

Junipine Resort (800) 742-7463 junipine.com 

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

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

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

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

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

Luna Vista B&B (800) 611-4788 lunavistabandb.com 

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

Page Springs B&B (928) 634-4335 pagespringsbandb.com 

The Penrose B&B (888) 678-3030 thepenrose.com 

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

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

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

Where to eat . . . There are many great 

dining choices in Sedona and the Verde 

Valley. These places cross the spectrum from casual 

to elegant . . . and they pour Arizona wines! 

• The Asylum 

(928) 639-3197 

 

• Barking Frog Grille 

(928) 204-2000 

• Belgian Jenny’s (928) 639-3141 

• Cowboy Club 

(928) 282-4200 

• Cucina Rustica (928) 284-3010 

• Dahl & Diluca (928) 282-5219 

• El Portal Sedona 

(928) 203-9405 

• Elote Café 

(928) 203-0105 

• Enchantment’s Yavapai Room (800) 826-4180 

• Fork in the Road Bistro (928) 284-9322 

• Fourno’s (928) 282-3331 

• Garland’s Lodge 

(928) 282-3343 

• Heartline Café 

(928) 282-0785 

• Joey Bistro (928) 204-5639 

• Judi’s (928) 282-4449 

• L’Auberge de Sedona (928) 282-1661 

• Manzanita Inn 

(928) 634-8851 

• Oak Creek Brewery 

(928) 282-3300 

• Reds at Sedona Rouge (928) 203-4111 

• Relic’s (928) 282-1593 

• Savannah’s (928) 282-7959 

• Stakes & Sticks (928) 204-7849 

• Troia’s (928) 282-0123 

What else is there to do . . . Here are a few 

ideas! This is just the tip of the iceberg . . . 

• Sedona Adventure Tours 

“Water to Wine Tour” & Assorted Wine Tours 

(928) 204-6440 | sedonawinetours.com 

• Sedona Wine Country Tours 

Wild Women Tours plus lots more . . . 

(928) 554-4075 | sedonawinecountrytours.com 

• Verde Valley Olive Oil Traders 

Olive Oil Tasting! 

(928) 634-9900 | vvoliveoil.com 

• Massage in the Vineyard 

At Page Springs Cellars 

(928) 649-9907 | dancinghandsmassage.net 

30 


Rancho Rossa Vineyards 

Rancho Rossa Vineyards is one of the largest family-owned wineries 

in the Sonoita area. They specialize in Ultra-Premium varietal 

bottlings from their 22 acres of estate plantings, using only 100% 

estate-grown fruit in their 

wines, the only winery in the 

area to do so. Their first vines 

were planted in 2002 and 

their second vineyard was 

planted in 2003. Rancho 

Rossa will donate $0.10 to 

the American Cancer Society for every bottle of wine sold. Please 

visit the website at www.ranchorossa.com to learn more. 

Charron Vineyards 

Wilhelm Family Vineyards 

In 2003, Kevin and Karyl Wilhelm bought 20 beautiful acres of rolling 

Sonoita-Elgin wine-growing land to begin their winemaking dream. 

Today Wilhelm Family Vineyards is planted with seven different varietals, 

including Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, Petite 

Verdot, Tempranillo and Albarino. Other Spanish and Rhone varietals are 

currently being explored. Along with their wines, the Wilhelm’s 6,000 sq. 

ft. winery is available for custom crush processing operations, barrel storage 

and small individual lot winemaking. Karyl, their resident winemaker, has 

completed studies at U.C. Davis in the Winemaking Certification program. 

She prefers time-honored winemaking styles with patient guidance to 

nature’s best. Please visit www.WilhelmFamilyVineyards.com for the 

most current information about tasting hours, 

wine selection, and winery facility availability. 

Make sure you add Wilhelm Family Vineyards to 

your wine tour list. Come meet the family, sample 

their wines, and perhaps even try your harvesting 

and winemaking skills at their facility. 

Dos Cabezas WineWorks 

Dos Cabezas WineWorks has been producing wines in Arizona since 1995. 

Their award-winning wines have even been served at the White House. The 

winery was originally located on 80 acres near Willcox, 

Arizona. Just after the harvest of 2006, winemaker 

Todd Bostock purchased the winery with the help of 

his wife Kelly and his parents Frank and Paula. The 

winery was moved to Sonoita, close to the vineyard the 

family planted in Elgin in 2003 - Pronghorn Vineyards. 

They have since opened a tasting room at the winery and look forward to 

seeing you there soon! Visit them at www.doscabezaswinery.com. 

Callaghan Vineyards 

Located in the rolling oak-dotted hills of southeastern Arizona, 

at an elevation of 4800 feet, Callaghan Vineyards produces 

rich, complex red and white wines from its 25-acre vineyard. 

Mediterranean and Spanish varietals - Petit Verdot, Petite Sirah, 

Tempranillo, Mourvedre and Grenache - are the basic building 

blocks for their red blends, while Viognier and Riesling are blended 

for the estate wine. They soon will also 

include Marsanne, Roussane and Malvasia 

Bianca. From their first vintage in 1991, 

their wines have received many accolades 

from the most respected wine writers/ 

publications in the world. Please visit 

them at www.callaghanvineyards.com. 

Kief-Joshua Vineyards 

Kief-Joshua Vineyards is a small family 

business on 20 acres in beautiful Elgin. The 

first planting was in 2003 and currently they 

have about ten acres under vine, consisting 

of eight different varieties: Tempranillo, 

Mourvedre, Petit Verdot, Cabernet Franc, 

Zinfandel, Riesling, Semillon and Viognier. The winemaker, Kief 

Manning, pursued viticulture studies in Australia, where he earned 

both a graduate and undergraduate degree in Viticulture and 

Enology. He practices traditional winemaking methods of minimal 

interference, open fermentation and barrel aging. He has also been 

practicing biodynamic growing procedures in the vineyard since 

2006. Kief-Joshua Vineyards is a winery defined by family, passion 

& enthusiasm, with a commitment to winemaking that will exceed 

expectations. www.kj-vineyards.com. 

32 


3248 HWY 82 

Sonoita, Arizona 85637 

520.455.5141 

Open for tasting 

Thursday - Sunday 

10:30 - 4:30 

DosCabezasWineWorks.com

Canelo Hills Vineyard & Winery 

Canelo Hills Vineyard and Winery is a family-owned and operated winery 

established in 2003 by Tim and Joan Mueller. Joan grows the grapes 

for the wine Tim makes, and daughter Kathryn does the marketing. 

They have six acres planted and are 

currently bottling Syrah, Riesling, 

Tempranillo, Zinfandel, Sangiovese 

and Chardonnay. Every April they 

host the Canelo Hills Wine & Farm 

Festival, where you can taste wines from Southern Arizona wineries, meet 

the winemakers and buy local farm products. All their wines are made 

on-site from 100% Arizona fruit. Canelo Hills Vineyard’s own 2008 

Malvasia won the Arizona Wine Grower’s Cup Overall Best White for 

2009! Learn more about them or about their many events throughout 

the year by visiting their website at www.canelohillswinery.com. 

Charron Vineyards 

Charron Vineyards is a small boutique winery producing hand-crafted 

Arizona wines. The winery’s signature White Merlot is made from grapes 

that are hand picked from mature vines grown at an elevation of 4023 

feet. The long warm summer days, cool nights and Empire Mountain 

terroir sets their Merlot grapes apart. Milton and Susan Craig invite 

you to taste their wines while enjoying the 

spectacular views of the Santa Rita and Empire 

Mountains. They are located in Vail, 3/4 of a 

mile off scenic highway 83 between Tucson and 

Sonoita. The tasting room is open Friday - Sunday 

10AM to 6pm and weekdays by appointment. 

Please visit their website for more information. 

www.charronvineyards.com. 

Sonoita Vineyards 

Dr. Gordon Dutt, owner and founder of Sonoita Vineyards, is a retired 

soil scientist from the University of Arizona. As part of a research project 

back in 1973, he established an experimental vineyard on the red, acidic 

clay of the Babacomari Ranch in Southern Arizona. The success of that 

vineyard and the quality of the wines from those grapes led to the planting 

of a commercial vineyard in 1979, the first in the Sonoita-Elgin area. 

Sonoita Vineyards’ winery opened in 1983 with a first-vintage production 

of 300 gallons. Today Winemaker Fran Lightly is producing nearly 4000 

cases (9500 gallons) per year from 10 different grape varieties including 

Colombard, Sauvignon Blanc, Pinot Noir, Syrah, Merlot and Cabernet 

Sauvignon. Over 90% of this production is 

sold through a beautiful and spacious tasting 

room, gift shop and special events facility 

with picturesque views of hillside vineyards, 

rolling grasslands and scenic mountain 

ranges. This facility is open daily (except 

major holidays) from 10AM to 4PM. Visit 

www.sonoitavineyards.com for more info. 

Lightning Ridge Cellars 

After their first trip to Tuscany, Ron & Ann Roncone decided the 

wine they’d make would be based on their Italian heritage. Lightning 

Ridge Cellars, a small family winery, was established in 2005. It 

represents years of personal 

endeavor from the ground 

up. The old world style 

of wines they make are 

simply the wines they enjoy 

most. Their estate wines are 

proudly made from classic 

Italian varietals: Sangiovese, 

Nebbiolo, Montepulciano, 

Primitivo, Malvasia and Muscat Canelli. Located at 5,100 ft. 

elevration, their vineyards enjoy long warm summers and cool 

nights to provide the perfect combination for rich, full-bodied 

wines. They welcome you to their Tuscan-themed winery and tasting 

room. www.lightningridgecellars.com 

Village of Elgin Winery 

The Village of Elgin Winery emphasizes terroir. They stomp the 

grapes, use natural yeasts, hand craft and use only new wood casks. 

The winery accents small-lot red, white and 

rosé wines ranging from single varietals such 

as Sauvignon Blanc, Cabernet Sauvignon and 

Sangiovese to traditional blended delights. Each 

wine is handcrafted by the winemakers/owners 

Gary and Kathy Reeves. The Village of Elgin 

Winery is home to the WORLD renowned 

Tombstone Red which has spawned three other wines including a 

seven-year-old Cabernet Sauvignon named Tombstone Gunslinger 

and two whites, Tombstone Rain and Tombstone Showdown. Their 

Dry Rosé was the Rosé category Best of Class at the Governor’s 

Choice. Please visit them at www.elginwines.com. 

Four Monkey Wines 

Four Monkey Wines, one of Arizona’s new 

wineries, produces quality wines at reasonable 

prices; the four wines retail for under 

$11/bottle. The winery produces the Playful 

Monkey, a Cabernet Sauvignon and a 2007 

Governor’s Choice Wine Competition Silver 

Medal Winner. The other three wines are the Sinful 

Monkey, the Naughty Monkey and the Cheeky 

Monkey—encompassing two reds and two whites, 

all representing individual personalities. For tastings visit the Village 

of Elgin Winery. Learn more at www.fourmonkeywines.com. 

34 


1 Charron Vineyards 

18585 South Sonoita Hwy 

(520) 762-8585 

charronvineyards.com 


Daily by Appt. 

8 

2 Dos Cabezas WineWorks 

3248 Hwy 82 

(520) 455-5141 

doscabezaswinery.com 

Thurs–Sun: 10:30-4:30 

3 Wilhelm Family Vineyards 

21 Mountain Ranch Drive 

(520) 455-9291 

wilhelmfamilyvineyards.com 


Daily by Appt. 

4 Rancho Rossa Vineyards 

32 Cattle Ranch Lane 

(520) 455-0700 

ranchorossa.com 

Fri–Sun: 10:30-3:30 

5 Callaghan Vineyards 

336 Elgin Road 

(520) 455-5322 

callaghanvineyards.com 


6 Canelo Hills Winery 


(520) 455-5499 

canelohillswinery.com 


7 Kief-Joshua Vineyard 


(520) 455-5582 

kiefjoshuavineyards.com 

Daily: 11-5 

8 Village of Elgin/Four Monkey 


(520) 455-9309 

elginwines.com 

Daily: 10-4 

9 Sonoita Vineyards 

290 Elgin Canelo Road 

(520) 455-5893 

sonoitavineyards.com 

Daily: 10-4 

10 Lightning Ridge Cellars 

2368 Hwy 83 

(520) 678-8220 

lightningridgecellars.com 

Fri–Sun: 11-4

Where to stay . . . When traveling to wine country it’s a great 

idea to make a weekend of it and have time to enjoy the area 

you are visiting. Here are some great places to stay while visiting your 

favorite wineries in Sonoita. 

So n o i t a/El g i n 

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

www.casitadoleche.com 

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

www.haciendasonoita.com 

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

www.XanaduRanchGetAway.com 

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

www.sonoitainn.com 

 

Rain Valley Bed & Breakfast ....................(520) 456-2911 

Canelo Stone Cottage. .........................(303) 384-0471 

www.vrbo.com/90775 

Rainbow’s End Bed & Breakfast .................(520) 455-0202 

www.rainbowsendbandb.com 

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

www.crowncranch.com 

Rancho Milagro Bed & Breakfast ................(520) 455-0380 

www.milagroranch.com 

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

www.whispersranch.com 

Pa t a g o n i a 

Roadrunner Retreat ........................... (360) 455-0220 

www.southernarizonavacationrentalhomes.com 

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

www.spirittreeinn.com 

 

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

www.theduquesnehouse.com 

The Enchanted Garden ........................(520) 604-0070 

www.enchantedgardenaz.net 

Casita Frontera Guest Cottage. ..................(520) 604-6762 

www.lafronteraaz.com/id60.html 

La Palomita de Patagonia .......................(520) 394-2036 

Painted House Studio. .........................(520) 394-2740 

Red Mountain Guest House ....................(520) 394-2977 

www.redmtncottage.com 

Where to eat . . . You’ll find everything from pizzato-go 

to fine dining. Here are a few choices . . . 

keep in mind that none of the wineries serve meals (you’ll 

find some snacks at a few) - so plan ahead, bring some 

sandwiches and have a picnic! 

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

• Canela Bistro.....................(520) 455-5873 

• Cafe Sonoita .....................(520) 455-5278 

• Gathering Grounds ................(520) 394-2097 

• Grasslands Natural Foods Bakery ....(520) 455-4770 

• Home Plate ......................(520) 394-2344 

• Viaggio Italiano...................(520) 455-5282 

• Ranch House Restaurant............(520) 455-5371 

• Sonoita Crossroads Cafe ............(520) 455-0040 

• Velvet Elvis Pizza .................(520) 394-2102 

• Wagon Wheel Restaurant & Saloon ...(520) 394-2433 

What else is there to do . . . Sonoita is an area with 

a lot of charm. Horse ranches cover the countryside 

as well as Alpaca farms. Patagonia has a distinctive character 

and is a great town to visit. Here are some fun ways to enjoy 

the area . . . 

Square Top Alpacas - (520) 455-4600 

www.squaretopranch.com 

 

Arizona Horseback Experience - (520) 455-5696 

www.horsebackexperience.com 

Try their “Wine Tasting Ride” 

Arizona Sunshine Tours - (520) 803-6713 

www.arizonasunshinetours.com 

Wine Country Tours 

Studio Gallery & Lodging . . . . . . . . . . . . . . . . . . . . . . (520) 394-2978 

Cross Creek Cottages ..........................(520) 400-7230 

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

www.dospalmasaz.com 

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

www.circlez.com 

Patagonia Oaks - A Birder’s Haven ...............(410) 527-0304 

Sa n t a Cr u z Co u n t y 

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

www.haciendacorona.com 

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

www.patagoniaview.com 

38 

This photo was taken by Nick Calderone the night before the 

Sonoita 5K Grape Stomp. Image was taken at 11:20pm at f3.5, 

18mm with a 30 second exposure, ISO 640 

www.myreelstories.com 


Colibri Vineyards 

Before Bob Johnson became a plant scientist, his 

wife Mickey, a physician, and he spent most of 

their adult lives in the medical field. One spring 

morning in 1995, 

he discovered 

a restless apple 

orchard with 

wonderful rows of 

trees arm in arm. This land “called to him”. As 

he stood surveying the buildings and grounds, 

his gaze caught sight of a beautiful stone arch up 

on a hilltop, carved thousands of years ago by 

combined forces of nature. Without hesitation, 

he and his wife purchased the property, named it 

Colibri and began to create their dream. 

August of 2003 marked a spectacular first harvest 

with their friends and family. Since then their 

vines are producing exceptional wines, better than 

they could have ever imagined. We encourage 

you to visit their website for more information 

at www.colibrivineyard.com. 

Carlson Creek 


Carlson Creek Vineyard is dedicated to the production 

of fine wine from Arizona. We are family owned and 

operated. Although we are a young company, we are 

filled with a passion 

for the grape vine. 

Our vineyard’s 

elevation provides 

a perfect climate for growing wine grapes. All of us at 

Carlson Creek Vineyard hope you will come and visit 

us in our new Willcox tasting room. Learn more by 

checking out our website at www.carlsoncreek.com. 

Crop Circle 


Jon Marcus’ vision for the 80 acres 

of land in Willcox at his Crop Circle 

Vineyard and Winery is to have a 

completely green, solar, biodynamic 

farm, producing not only grapes for wine, but various 

foods such as nuts and fruits. A new way of thinking, 

he is utilizing Mayan Circle planting techniques for 

the vines. There will also be plenty of pasture space 

provided to allow animals on-site. The winery and 

antique-themed tasting room facility is twice the size of 

that at his Echo Canyon Vineyard in Sedona. 

40 

Fort Bowie Vineyards 

Fort Bowie Vineyards & Orchard Products features the freshest and 

finest products. Currently the Orchards produce Pecans, Walnuts, 

Peaches and Cherries. A variety of nut products including specialty 

roasted Cinnamon Sugared Pecans, Salted and Roasted Pecans, 

Chocolate Pecan Clusters and Pecan Oil can be purchased at their 

store year round. The Vineyards produce a unique diversity of wines 

ranging from their famous Arizona Sweet Water, a sweet white dessert wine, to their Pecan 

Delight, a distinctive sparkling wine with the essence of pecans. Fort Bowie Vineyards recently 

introduced a new line of Chocolate Wine Sauces and Wine Truffles. Wine tasting is offered 

daily. Find out more at their website at www.fortbowievineyards.net. 

Coronado Vineyards 

Keeling Schaefer 


At 5000 feet above sea level, the summer climate 

of warm, sunny days and cool, high desert nights 

combines with the unique rhyolite volcanic soils to 

create wine with special characteristics. We produce 

estate grown and bottled wine on our 21 acres of vineyards located on Rock Creek on the western 

slope of the Chiricahua Mountains in far southeastern Arizona. We live on the estate, a little 

wine ranch on the side of the mountain, a quiet place far from the city, where one’s life plays 

out along with the wine season. The winery and vineyard are not open to the public, however, 

we do accept visitors by appointment. Our new tasting room in Historic Downtown Willcox 

is open Thursday - Sunday 11-4. 520.824.2500 or www.keelingschaefervineyards.com 

Cimarron 

In the shadow of the Chiricahua Mountains 

at 4300 ft., lies the fertile Kansas Settlement 

farmland. Oregon pinot pioneer Dick Erath 

chose this unique site to plant his Cimarron 

Vineyard. Planting traditional grapes alongside 

unique varietals, Erath plans to create wines to 

please the most discerning palate while retaining 

Arizona’s unique terroir. His first vintage was released through select Fox Restaurant 

locations and future releases will be available through the tasting room at Dos Cabezas 

WineWorks in Sonoita. 

Nestled between the majestic Mt. Graham and Dos Cabezas 

mountains in the Coronado National Forest, a unique wine 

tasting experience awaits you. Managing owners, Mark and Jacque 

Cook, and their partners dreamed of owning a beautiful winery 

and producing outstanding wines for many years. On November 

18th, 2006 that dream became a reality with the Grand Opening 

of Coronado Vineyards. Coronado Vineyards presents nine unique 

wines, from a sweet white table wine to a dry red wine. 

The winery and on-site vineyard offer the perfect setting for a private 

event. With full catering services and a warm and inviting staff, your 

special event is sure to be one to remember. Come experience all that 

Coronado Vineyards has to offer; an adventure awaits. www.coronadovineyards.com 


For Downtown Willcox 

Tasting Rooms 

From I-10 take exit 340 

Right on Rex Allen Drive 

Right on N. Haskell Ave. 

Left on E. Maley St. (Hwy 186) 

1 Crop Circle 

3052 N. Fort Grant Road 

(520) 384-3022 

Sat & Sun: 10-5 

From I-10 exit 340 

North on Fort Grant Road 

2 Gallifant Cellars Tasting Room 

108 N. Railroad Avenue 

Opening Soon 

3 Keeling Schaefer Tasting Room 

154 N. Railroad Avenue 

(520) 766-0600 

keelingschaefervineyards.com 

Thurs–Sun: 11-5 

4 Carlson Creek Tasting Room 

115 Railview Avenue 

(520) 766-3000 

carlsoncreek.com 

Thurs–Sun: 11-5 

5 Coronado Vineyards 

2909 E. Country Club Drive 

(520) 384-2993 

coronadovineyards.com 

Mon–Sat 9:30-5:30 

Sun: 10-4 


Follow signs to Tasting Room 

6 Fort-Bowie-Vineyards 

156 N. Jefferson Street 

(888) 299-5951 

fortbowievineyards.net 

Mon–Sat: 8-4 

Sun: 10-3 


6th Street to Jefferson Street – turn left 

7 Keeling Schaefer Vineyards 

10277 E. Rock Creek Lane 

(520) 824-2500 


By Appointment Only 

8 Colibri Vineyards 

2825 W. Hilltop Road 

(520) 558-2401 

colibrivineyard.com 

By Appointment Only 

9 Lawrence Dunham Vineyards 

13922 S. Kuykendall Cutoff Road 

lawrencedunhamvineyards.com 

Opening Later This Year

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

enjoy meeting some great people and staying in a beautiful 

environment - you’ll love it! 

• Sunglow Guest Ranch ..........(520) 824-3334 

www.sunglowranch.com 

• Cochise Stronghold B&B................(520) 826-4141 

www.cochisestrongholdbb.com 

• Copper Queen Hotel (Bisbee) ............(520) 432-2216 

www.copperqueen.com 

• Dos Cabezas Spirit & Nature Retreat B&B .(520) 384-6474 

www.doscabezasretreat.com 

• Down By The River Bed & Breakfast .......(520) 720-9441 

www.downbytheriverbandb.com (St. David) 

• Dreamcatcher Bed & Breakfast ...........(520) 824-3127 

www.vtc.net/~kirk 

• Grapevine Canyon Ranch ...............(520) 826-3185 

www.gcranch.com 

• Letson Loft Hotel (Bisbee)...............(520) 432-3210 

www.letsonlofthotel.com 

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

• Strawbale Manor Bed & Breakfast.........(888) 414-3077 

www.bbonline.com/az/strawbale 

• Triangle T Guest Ranch .................(520) 586-7533 

www.triangletguestranch.com 

Where to eat . . . 

• Coronado Vineyards 

Mon, Thurs, Fri & Sat Dinner beginning at 5PM 

(520) 384-2993 

• Sunglow Ranch Cafe 

Delicious & healthy serving natural, organic & local foods 

(520) 824-3334 (reservations required) 

• Big Tex BBQ 

Dine in a railroad car! 

(520) 384-4423 

• El Ranchero 

Fine Mexican Restaurant 

(520) 384-2660 

• Some of the B&Bs also serve dinner if requested. 

What else is there 

to do . . . 

• Apple Annie’s 

(520) 384-2084 | www.appleannies.com 

• Visit Chiricahua National Monument 

www.nps.gov/chir/ 

• Kartchner Caverns State Park 

(520) 586-2283 

• Amerind Foundation Museum 

(520) 586-3666 | www.amerind.org 

• Hike Cochise Stronghold 

www.cochisestronghold.com 

• Tour the Rex Allen Museum 

www.rexallenmuseum.org 

44 

Keeling Schaefer Vineyards 


Rubee’s Restaurant Spotlight . . . 

The Parlor Pizzeria - A Retro & Rustic Pleasure 

By Christina Barrueta 

F 

irst impressions portend good things to follow at 

The Parlor Pizzeria. Approaching the entrance, 

an herb and vegetable garden runs the length of 

the walkway, promising fresh ingredients. An outdoor 

fireplace for cool winter evenings divides the shaded patio 

with misters for warm summer days. The Parlor Pizzeria 

stands at the site of a mid-century beauty parlor and great 

care has gone into the renovation, repurposing existing 

materials and preserving much of the design aesthetic. The 

cozy bar takes advantage of reclaimed wood in surfaces 

and ceilings, while a wall in the dining room features a 

retro concrete starburst sunscreen original to the building. 

There’s no mystery as to why this family-owned – father 

and son, Dan and Aric Mei – restaurant is a local favorite. 

This inviting pizzeria offers reasonable prices and a hip yet 

rustic atmosphere, with food to match. 

A pizza counter with beauty parlor stools is a prime spot to 

watch the wood-fired brick oven turn out fragrant pies with 

a puffy, blistered crust. Feeling creative Check off the “Make 

Salsiccia Pizza 

Your Own” menu to choose toppings from four categories: 

Proteins such as apple-wood smoked bacon, calamari or 

roasted chicken; feta, gorgonzola, or ricotta cheese; fresh 

arugula, artichokes, or grilled 

vegetables; herbs such as 

sage, cilantro, or rosemary. 

Want the decision made for 

you Choose one of the nine 

signature pizzas. I love the 

earthiness of crimini and 

oyster mushrooms on the 

Funghi with goat cheese, 

truffle oil, and a sprinkling of 

minced chives. The Salsiccia 

with grilled radicchio, sage, 

and tangy grape saba wins 

Meat & Cheese Selection 

me over with “Parlor Blend” sausage specially made by Schreiner’s 

using Aric’s grandfather’s recipe. If you’re lucky, there may be a 

seasonal addition. One recent summer special was topped with corn 

puree, spicy crème fraiche, cilantro, and smoky roasted chiles. 

The make-your-own option extends to cheese and charcuterie. On 

one visit, we shared prosciutto, sopressata, and speck (a cold-smoked 

prosciutto), along with a blue-veined Shropshire, bucherolle goat 

cheese, and mozzarella made in-house, all arranged on a wooden 

pizza peel with wedges of grilled rosemary flatbread and ramekins of 

basil pesto and peperonata. The delicious sweet-tart peperonata was 

especially good. I wanted to eat it by the spoonful and, in fact, I did just 

that with creamy bucherolle. Fritto misto delivered light, crispy rock 

shrimp and calamari with romesco, a classic Catalan sauce of pureed 

chiles, tomatoes, and thickened with nuts; here they use almonds. 

Arancini arrived as three golden bread crumb-coated, fontina-filled 

rice balls sitting in a pool of pomodoro with the perfect touch of 

garlic and a gentle chili kick. Another highlight was a bruschetta 

special. Making use of summer’s bounty, grilled bread was topped 

with sweet corn and summer squash, punctuated with the saltiness of 

ricotta salata, and garnished with a drizzle of romesco. 

Frito Misto 

Salads range from a classic Caesar to a heartier 

grilled steak panzanella with mixed greens and 

focaccia croutons. On one visit, we polished off 

a beet salad of arugula strewn with multicolored 

roasted beets, slivers of fennel, cubes of avocado, 

and anchored by a disk of walnut-encrusted goat 

cheese. Four juicy Parlor Burgers are offered, 

including one with bacon and gorgonzola mixed 

into the patty, all with ingredients piled high on an 

airy house-made bun with a smear of garlic aioli. 

Sandwiches also showcase quality ingredients 

and fresh baked bread. An Italian Deli Grinder 

46 


Roast Beet Salad 

is stuffed with a 

generous stack 

of Italian meat 

and cheese - 

m o r t a d e l l a , 

s o p r e s s a t a , 

salami, capicollo, 

and provolone 

– accented with 

h o u s e - m a d e 

giardiniera (pickled vegetables spiked with chiles). The Duck Club 

is a winner with tender slices of roast duck layered with apple 

wood-smoked bacon and a bright red wine-tomato jam (especially 

nice with a glass of Arizona Stronghold Mangus). Each comes with 

a choice of salad or french fries, and I love the oregano vinaigrette 

on fresh red leaf lettuce, seeded cucumbers, and cherry tomatoes, 

while the crispy fries dusted with parmesan are addictive. 

Like most of the made-from-scratch menu, all pastas are made inhouse. 

While I have yet to try such tempting dishes as spicy seafood 

linguini or mozzarella risotto, I already have a couple of favorites. 

I can’t help 

but be drawn 

Cavatelli Siciliano 

to the rich 

and meaty 

Pappardelle 

B o l o g n e s e 

with Pecorino 

cheese and 

rosemary oil 

tossed with 

wide ribbons 

of silky pasta. 

On the other 

end of the spectrum is the distinctive Cavatelli Siciliano, a chorus 

of flavors with a colorful jumble of semolina cavatelli, artichokes, 

olives, orange segments, and arugula, all topped with a mound of 

preserved Sicilian tuna. 

Be sure to leave some room to try decadent desserts such as a 

personal-sized cheesecake with a pistachio crust crowned with 

balsamic-marinated diced strawberries, or the warm stonefruit- 

ricotta zeppoles (Italian fritters) rolled in spiced sugar 

and served with a dipping duo of salted caramel sauce and 

strawberry rhubarb jam. 

But there’s more to The Parlor than the food. Special attention 

is paid to the beer selection (16 on draft), wine list, and craft 

cocktails muddled with fresh herbs from the garden. A 

Fresh Herb Garden must-try is the Black 

Velvet Sage with gin, 

blackberries, and 

lime juice topped 

Berkshire Pork Belly 

with shimmering 

drops of sage oil. A 

treat can be found 

on Tuesday and 

Wednesday nights 

when The 

Parlor offers 

a reserve 

wine by-theglass 

with an 

entrée special 

created to 

accompany it. 

A recent duet 

was a 2007 

Federalist zinfandel paired with meltingly tender glazed 

Berkshire pork belly braised in red wine, slices interspersed 

with sweet grilled plums, and perched on a salad of fresh 

summer beans (locally from Maya’s Farm) with whole grain 

mustard vinaigrette. Just wonderful. In addition to the printed 

menu, check the chalkboard for daily food, cocktail and wine 

specials. One weekend I was delighted to see a Pillsbury 

chardonnay, which was especially nice with the fritto misto. 

Blending a setting of retro simplicity with Italian-rooted 

cooking, friendly service, and a warm casual atmosphere, this 

family-owned spot has a bustling neighborhood vibe that is 

welcoming to all who stop in and visit. 

Photo by Monica Castillo 

Stonefruit Zeppole 

The Parlor Pizzeria 

1916 E Camelback Rd. 

Phoenix, AZ 85016 

602.248.2480 

www.TheParlor.us 

Christina Barrueta is an avid Chowhound, passionate about food, 

wine and spirits. A transplant from Boston, she loves finding new 

locations to whet her appetite. You may follow her as Rubee on 

Chowound.com or @Rubee100 on Twitter. 


EVENTS CALENDAR 

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

SEPTEMBER EVENTS 

• 9/4 10am-3pm Phoenix Cooks Benefiting Phoenix Children’s Hospital PhoenixCooks.com 

• 9/5 3:30pm 

Page Springs Cellars Harvest Festival PageSpringsCellars.com 

• 9/11 2pm-4pm A Taste of Arizona at Cheuvront MyWineHelper.com 

• 9/15 4pm-7pm Phoenix Public Market & Urban Wine Bar - Complimentary AZ Wine Tasting MyWineHelper.com 

• 9/17-20 

Yoga & Wine Retreat at Sunglow Ranch with John Salisbury and Anton Mackey DragoonMountainRetreat.com 

• 9/18 7am 

The Great Arizona Grape Stomp 5K - Willcox AZGrapeStomp.com 

• 9/18 4:30pm-6pm Canelo Hills Winery Winemaking and Wine Tasting Class CaneloHillsWinery.com 

• 9/24 6pm-9pm Ronald McDonald House: Grape Expectations RMHCTucson.org 

• 9/24-26th 

Page Springs Cellars Annual Punch Down Contest PageSpringsCellars.com 

• 9/25 6pm-9pm Cooks & Chords Benefiting National MS Society AZA.NationalMSSociety.org 

• 9/25&26 11am-4pm Sedona Community Fair and Wine Festival SedonaWineFest.com 

• 9/25&26 11am-5pm Village of Elgin’s 28th Anniversary Harvesting of the Vines Festival ElginWines.com 

• 9/30 6pm-8pm Down Under Wines Presents AZ Wines & Cheese MyWineHelper.com 

OCTOBER EVENTS 

• 10/2&3 

Cottonwood’s Rhythm & Ribs ci.Cottonwood.az.us/ribs2.php 

• 10/2 6:30pm-11pm Rendez-Zoo: An Evening of Conservation and Cuisine PhoenixZoo.org/Rendezzoo/ 

• 10/2 6pm-10pm A Fall Release Benefiting Casting for Recovery at Studio Vino TwoGalsEvents.com 

• 10/3 1pm-6pm Farmer Chef Connection at the Montelucia with Arizona Wines fcc.eventbrite.com 

• 10/6 6:30p-8:30p Fired Up Grill - Oak Creek Vineyards Winemaker Dinner MyWineHelper.com 

• 10/7 

Rock Bottom Brewery-Desert Ridge: Oak Creek Vineyards Winemaker Dinner MyWineHelper.com 

• 10/9 4pm-7pm Vintage Bisbee: Wine Tasting & Culinary Delights BisbeeRotaryClub.org 

• 10/13 4pm-7pm Phoenix Public Market & Urban Wine Bar - Complimentary AZ Wine Tasting MyWineHelper.com 

• 10/16 

Cottonwood 2010 AirFest: Wine, Food, Planes & Music CottonwoodAZ.gov 

• 10/16 11am-7pm Northern Arizona Wine & Food Festival NorthernAZWineFest.com 

• 10/16&17 10am-5pm Willcox Wine Festival AZWineFestival.com 

• 10/17 6pm-9pm Uncorked & Unplugged Benefiting Boys & Girls Clubs of Greater Scottsdale UncorkedAndUnplugged.org 

• 10/22-24 

Crave AZ 2010 CraveArizona.com 

• 10/28-31 

Tucson Culinary Festival TucsonCulinaryFestival.com 

• 10/29&30 

9th Annual First Press Weekend of Wine FirstPressArizona.com 

• 10/30 8am 

The Great Arizona Grape Stomp 5K - Downtown Phoenix AZGrapeStomp.com 

NOVEMBER EVENTS 

Granite Creek Vineyards - Every Saturday “Fall Wine, Music & Picnic Series” - GraniteCreekVineyards.com 

• 11/5 

Thunderbird Artists: Carefree Art & Wine Festival ThunderbirdArtists.com 

• 11/5 6pm 

Celebration of Arizona Wine Growers Reception at Quiessence AZWineFestivalattheFarm.com 

• 11/6 1pm-5pm Arizona Wine Growers Festival at the Farm AZWineFestivalattheFarm.com 

• 11/11-14 

Yoga & Wine Retreat at Sunglow Ranch with John Salisbury and Anton Mackey DragoonMountainRetreat.com 

• 11/13 10am-4pm Sonoita Vineyards St. Martin’s New Release Festival SonoitaVineyards.com 

• 11/14 11am-5pm Old Town Cottonwood’s Walkin’ on Main ci.Cottonwood.az.us/wom.php 

• 11/18-21 

Dos Cabezas Cosecha Festival DosCabezasWinery.com 

• 11/19-21 

Thunderbird Artists: Fine Art & Wine Festival at City North ThunderbirdArtists.com 

• 11/20&21 10am-5pm Sonoma Showcase of Wine, Food & Music at Vistancia SonomaShowcaseFestival.com 

48 


Sonoma by Way of Arizona - Sonoma Showcase Festival 

By Cameron Smith 

As a Canadian born writer and bon vivant I’ve often traveled to Phoenix to 

escape my snowy perch in the rocky mountains of Alberta. So travel…and 

Phoenix…are both things I love. 

Once the frost has arrived in Canada I’m beckoned to head south to the 

warmth and hospitality of Arizona. Its people have always welcomed 

snowbirds of all ages to share the beauty and wonder they have come to 

accept as an everyday experience. 

As a Jazz journalist and 

wine buff I’ve had the 

opportunity to travel the 

world and experience 

some of the most 

memorable moments 

of my life. Whether 

sharing a bottle of 

merlot and conversation 

with Quincy Jones 

at the Montreux Jazz 

Festival in Switzerland, 

or imbibing a leisurely 

al fresco chardonnay 

with Al Jarreau I can 

honestly say that Jazz… 

and wine…are two of 

my favorite past times! 

I have a hunch more of 

those “once in a lifetime 

moments” will be 

unfolding at the Sonoma 

Showcase at Vistancia in Peoria, Arizona in late November! Vistancia will 

serve as the host of this spectacular two day event…fusing boutique wines 

with jazz, art, cuisine and people. Located in North Peoria, Vistancia is an 

award winning master planned community by Shea Homes and Sunbelt 

Holdings, managed to perfection by Capital Consultants Management 

Corporation. From the open air grand entry to its desert foliage and 

breathtaking design, every detail of the property is managed exquisitely, 

creating an atmosphere of casual elegance. 

I traveled there to personally inspect the event site and I must tell 

you the grounds and architecture is stunning. A natural rolling 

grass amphitheater and lush manicured lawns framed by the soft 

lines of Vistancia’s bold architectural profile. It’s the perfect canvas 

for this emerging festival masterpiece. I give you my promise that 

this event is destined to be the signature lifestyle wine and jazz 

event of the fall for one simple reason…the passion and genuine 

warmth of the event’s producer Sonoma wine maker and fine 

artist Ken Schilling. 

With his home in Peoria and his winery in Sonoma Ken’s roots run 

deep in the region. His family, including his beautiful children, 

live in Scottsdale (for the most part)… and his vines…well… they 

52 

Kenneth Schilling, winemaker & artist 

live in Sonoma, home to the world renowned grapes 

that bountifully bring forth Ken’s signature boutique 

collection of wines. Ken wanted to bring some of 

Sonoma’s best boutique winemakers to his home town 

so he’s assembled twelve of the “best kept secrets” in 

Sonoma, these are wines that you just can’t find unless 

you find yourself in Sonoma at the winery’s front door. In 

addition to the wines, Ken’s invited some of the regions 

finest celebrity chefs for cooking demonstrations and 

wine pairing ideas along with one hundred artisans 

whose art, sculpture, paintings and creations populate 

a teeming art and strolling space that unfolds atop a 

carpet of sumptuous greenery around the perimeter of 

the festival. 

It doesn’t stop there . . . Ken has enlisted Jazz superstars 

to perform on the showcases state of the art outdoor 

concert stage! Sax super talent Euge Groove who 

continues to tour with Tina Turner and Joe Cocker, 

sax man Eric Darius, a blazing entertainer whose new 

CD “On a Mission” is riding the top of the charts, plus 

Paris born gypsy jazz guitar genius Marc Antoine and 

Canadian jazz and soul superstars Sillan and Young. If 

you yearn for a weekend of incredible wine, weather 

and song and an entertainment experience that will 

rival anything in the world, this is probably the place 

you need to be. There are VIP tickets available that 

include the tasting of some eighty boutique Sonoma 

wines, celebrity chef and artist meet and greets as 

well as access to private VIP areas with their own 

live entertainment and first class services. General 

admission tickets start at $27.50 per day (in advance) 

with full wine tasting versions at just $49.50 so you can 

enjoy a full day of festival entertainment along with the 

wine tasting at an affordable price. 

I can assure you that I’ll be there to spend some time 

savoring the cuisine and the jazz, learning about the 

wine makers, tasting their artistry and discovering 

firsthand what the Sonoma Showcase 

at Vistancia is all about! 

The event takes place Saturday and 

Sunday November 20 and 21 at 

Vistancia Village, 29701 N. Sunrise 

Point Peoria, AZ 85383 

For more information of the event and 

to purchase tickets on line just go to 

www.sonomashowcasefestival.com or 

www.ticketforce.com 

Cameron Smith is a freelance Jazz journalist, 

broadcaster and contemporary artist. 


YOGA 

WINE 

NATURE 

JENN CHIARELLI 

JULIE BLEW 

Connect with nature at its source for three full days and nights at the Sunglow Ranch in Arizona’s unparalleled 

Chiricahua region. This “Sky Island” is truly an oasis surrounded by the desert below. Inhale the wine, taste nature, 

and enjoy the freedom of the senses during this yoga and wine experience presented by Dragoon Mountain Retreat 

along with Sunglow Ranch and Keeling Schaefer Vineyards. We look forward to connecting with all of you under the 

planets, stars, moon, and Milky Way (seen with the naked eye) so divine in the night sky at Sunglow Ranch. 

DRAGOON MOUNTAIN RETREAT PRESENTS YOGA, WINE, AND HIKING RETREATS AT SUNGLOW RANCH 

Anton Mackey and John Salisbury September 17-20 

Julie Blew and Jenn Chiarelli November 11-14 

Pricing between $450-$750 based on shared occupancy. 

Accommodations, all meals and yoga included. 

Call Jami Auerbach at 602-740-3007 to sign up for either retreat, or 

to book your very own yoga retreat, girls getaway, or private event. 

DRAGOONMOUNTAINRETREAT.COM

Special Advertisement Section 

Where You Are the Winemaker 

By Charlsy Panzino/Photos by Paul Bigelow Photography 

The idea of winemaking usually conjures up images 

of Italian women stomping around grape-filled vats. 

The reality of commercially available wines today is 

not quite so romantic. Fortunately, the Valley offers 

places where you can get “hands on”, creating your 

own wine without the hassle and mess of trying to 

do it at home. 

One such place is Studio Vino in Tempe, a winery 

that specializes in allowing you to become your own 

winemaker and create your own unique wine. There 

are six steps involved in the process, starting with a 

tasting of different wine varietals or types of grapes, 

such as Chardonnay or Cabernet Sauvignon. Studio 

Vino produces 15 varietal specific wines and based 

upon popular demand, they will soon introduce a 

line of fruit-infused blends. Aspiring winemakers 

are encouraged to visit the winery to sample wines 

by the glass or a flight of several different wines, and 

the studio sells wine by the bottle to take home. This 

gives them the chance to taste before they make, to 

learn what they like and don’t like in a wine. 

After choosing your favorite wine, the vintner will guide you through 

the process of making your own. Starting with grapes which come 

from highly reputable 

growers in California 

located in regions 

such as Lodi, you’ll 

have a chance to 

blend, mix and test 

the juice. Along the 

way, you’ll learn a bit 

about wine making, 

including what a 

hydrometer is used 

for and how wines 

are clarified. You’ll also have a chance to select your own oaking style. 

Whether you like a buttery chardonnay or a smoky shiraz, different oaks 

are available for you to create a wine that suits your palate. The final 

step on your first visit is the addition of yeast to start the fermentation 

cycle. The rest of the wine making process, including racking to clarify, 

is completed by Studio Vino. Three months later, when your wine is 

ready, you’re invited back to bottle, cork and label the wine. 

Owner Kari Zemper says she and her husband visited a make-yourown-wine 

location in the Valley and they really enjoyed the process, 

especially the end result – which was a collection of personalized wine 

they gave away as holiday gifts. That experience inspired her to open up 

her own winery. She thought, “I could get really excited about doing this 

every day”. Kari says the goal of Studio Vino is to provide a unique and 

memorable experience by giving visitors the opportunity to learn about 

wine tasting and wine making. 

Christina Bernardo, 26, got married last June in Hawaii, but she wanted 

to have another reception for her friends and family in the Valley. 

Bernardo and her husband have always appreciated wine, and they 

decided to have their reception party at Studio Vino. 

“It’s not just a wine bar or a place where you go 

for happy hour. It’s the whole process.” she says. “It 

was a lot of fun to be able to share the winemaking 

process with our friends who helped select the wine 

we were going to make.” They made a Cabernet 

Sauvignon and a Viognier and served them at their 

wedding reception in bottles with a special label 

commemorating their union. “Wine is something 

you create,” she says. “It’s just a fun process that we 

will forever remember. We made this wine that we 

not only drank at our reception, but are able to drink 

throughout our marriage.” 

Lisa Amato, 44, is the vice president and branch 

manager of Integrity 1 st Mortgage and has hosted 

several winemaking events at Studio Vino. Amato 

has used these events as opportunities to host her 

best clients for customer appreciation and continues 

to receive extremely positive feedback from her 

guests. “What I really like about it is during the 

tasting, it’s not just a tasting like, ‘Here, taste this.’ 

It’s very conversational and educational,” Amato says. “You get a lot of 

information about the different wines to help you with the selection.” 

Amato says her favorite part is being involved in the entire process. “I 

like being able to, at the end of it, have this bottle of wine and give it as 

a gift or enjoy it at home and say, ‘I made this wine.’” 

As for the cost, the average prices range from about $13-$16 per bottle. 

When you come back, you are encouraged to use the winery to plan 

your own bottling party. They’ve also added a new tasting bar and 

are excited about the new line of interesting and unique fruit-infused 

wines. 

Between making your own wine, bottling, corking and labeling, Kari 

jokes that Studio Vino is like Build-A-Bear for adults. And with the 

guidance and expertise of the Tempe winery’s vintners, it’s about that 

easy. 

PUBLISHER’S NOTE: 

Enjoy making your own wine in locations around the Valley including: 

Studio Vino in Tempe, Casavino in Fountain Hills and Su Vino in Scottsdale. 

Their contact information can be found on page 58. 

56 


Wine in the city 

PHOENIX - NORTH 

Cave Creek Wines . . . see ad page 55 

cavecreekwines.com (602) 482-8600 

25 Degrees at City North 

25degreesrestaurant.com (480) 502-1125 

Copa Habana Wine 

thecopahabana.com (602) 993-6800 

Magnum’s Cigar Wine Spirits 

magnumscigarwineliquor.com (602) 493-8977 

Press Coffee, Food & Wine 

presscoffeefoodwine.com (480) 419-6221 

Vino 100 

vino100phoenix.com (480) 502-8466 

Whole Foods Market 

wholefoodsmarket.com (480) 515-3700 

Wine Styles - Paradise Valley 

winestyles.net (480) 922-4771 

PHOENIX - CENTRAL 

Bar Bianco 

pizzeriabianco.com (602) 528-3699 

Bombay Spice Grill & Wine Bar 

bombayspice.com (602) 795-0020 

Bombero’s Cafe & Wine Bar 

vabeneaz.com (602) 687-8466 

Cheuvront Restaurant & Wine Bar 

cheuvront.biz (602) 307-0022 

District 

districtrestaurant.com (602) 817-5400 

Lola Tapas 

lolatapas.com (602) 265-4519 

The Parlor Pizzeria 

theparlor.us (602) 248-2480 

Phoenix Urban Grocery & Wine Bar 

foodconnect.com/phoenixmarket (602) 493-5231 

Portland’s 

portlandsphoenix.com (602) 795-7481 

POSTINO winecafe (602) 852-3939 

POSTINO Central (602) 274-5144 

postinowinecafe.com 

Sportsman’s Fine Wines 

sportsmans4wine.com (602) 955-WINE 

Switch Wine Bar - Phoenix 

switchofarizona.com (602) 264-2295 

WEST VALLEY 

Grazie Pizzeria - Buckeye 

grazie.us (623) 853-1717 

Ground Control - Goodyear 

groundxcontrol.com (623) 935-2604 

The Tasting Room - Peoria 

tastingroomaz.com (623) 455-4100 

WineStyles - Peoria 


58 

WINERIES 

Studio Vino - Tempe . . . see ad page 54 

studiovino.com (480) 897-1800 

SCOTTSDALE 

5th & Wine 

arcadiafarmscafe.com (480) 941-5665 

Arcadia Farms Cafe & Wine Bar 

5thandwine.com (480) 699-8001 

Casavino - Fountain Hills 

casavinowinery.com (480) 816-8466 Armitage Bistro 

Kokopelli - Chandler (480) 792-6927 

armitagewine.com (480) 502-1641 

kokopelliwinery.com 

AZ Wine Co. 

azwineco.com (480) 423-9305 

Su Vino 

Bacchus Wine Made Simple 

suvinowineryaz.com (480) 994-8466 

bacchusaz.com (480) 368-1743 

Cafe Forte 

EAST VALLEY 

Arrivederci - Ahwatukee 

cafeforte.com 

Centro Paninoteca 

(480) 994-1331 

azitaly.com (480) 759-9292 

centropaninoteca.com (480) 443-7162 

Caffe Boa - Ahwatukee 

Cru Fine Wines 

caffeboa.com (480) 893-3331 

crufinewines.com (480) 222-4098 

My Wine Cellar - Ahwatukee 

Crush’d Wine Bar 

no website 

(480) 598-WINE 

crushdwinebar.com (602) 445-6176 

Va Bene - Ahwatukee 

Crust Pizza & Wine Cafe 

vabeneaz.com (480) 706-4070 

crustscottsdale.com (480) 948-3099 

Cork - Chandler 

Enotria Land of Wine 

corkrestaurant.net (480) 883-3773 

landofwine.com (480) 513-3086 

D’Vine Wine Bar & Bistro - Chandler 

Grapes Pizza & Wine Bar 

dvinebistro.com (480) 482-5550 

azitaly.com (480) 922-8787 

The Living Room - Chandler 

Grazie Pizzeria (DC Ranch) 

livingroomwinebar.com (480) 855-2848 

grazie.us (480) 538-8466 

Pesto’s Pizza & Wine Bar - Chandler 

Grazie Pizzeria (Old Town) 

pestospizza.com (480) 821-0035 

grazie.us (480) 663-9797 

Whole Foods Market - Chandler 

Javino’s 

wholefoodsmarket.com (480) 821-9447 

javinos.com (480) 315-9900 

Grapeables - Fountain Hills 

Kazimierz World Wine Bar 

grapeables.net (480) 816-5959 

kazbar.net 

(480) WINE-004 

Down Under Wines - Gilbert 

Oakville Grocery 

downunderwinesandbistro.com (480) 705-7131 

oakvillegroceryarizona.com (480) 596-8200 

Romeo’s Euro Cafe - Gilbert 

Phoenix Wines 

eurocafe.com (480) 962-4224 

phoenixwine.com (480) 948-9202 

Vine Expressions - Gilbert 

Sportsman’s Fine Wines 

vineexpressions.com (480) 663-0730 

sportsmans4wines.com (480) 948-0520 

Boa Bistro - Tempe 

Rare Earth Coffee & Wine Bar 

boabistro.com (480) 981-2000 

rareearthwine.com (480) 513-6252 

Razz’s Restaurant & Wine Bar 

razzsrestaurant.com (480) 905-1308 

D’Vine Wine Bistro - Mesa 

dvinebistro.com (480) 654-4171 

Il Vinaio - Mesa 

ilvinaio.com (480) 649-6476 

Sun Devil Liquors - Mesa 

no website (480) 834-5050 

Caffe Boa - Tempe 

cafeboa.com (480) 968-9112 

La Bocca - Tempe 

laboccapizzeria.com (480) 967-5224 

Taste of Tops - Tempe 

topsliquors.com (480) 967-2520 

Rhythm & Wine 

rhythmandwine.com 

coming soon 

Terroir Wine Pub 

terroirwinepub.com (480) 922-3470 

The Cove Trattoria 

thecovescottsdale.com (480) 951-8273 

Uncorked 

uncorkedwinebar.com (480) 699-9230 

Village Wine Cellar 

vwcaz.com (480) 556-8989 


Wine in the city 

NORTH VALLEY 

AZ Wine Co. - Carefree 

azwineco.com (480) 488-6203 

Brix Wine Spot - Cave Creek 

brixwinespot.com (480) 575-9900 

Cartwright’s - Cave Creek 

cartwrightssonoranranchhouse.com (480) 488-8031 

Cave Creek Coffee Co. & Wine Bar 

cavecreekcoffee.com (480) 488-0603 

Cellar 13 - Carefree 

no website (480) 437-1313 

Tonto Bar & Grill - Cave Creek 

tontobarandgrill.com (480) 488-0698 

Wild Vines - Anthem 

wildvines.net (623) 465-0010 

FLAGSTAFF 

Brix Restaurant & Wine Bar 

brixflagstaff.com (928) 213-1021 

Cuvee 928 Wine Bar & Cafe 

cuvee928winebar.com (928) 214-WINE 

The Wine Loft 

no website (928) 773-9463 

WineStyles 


TUCSON 

Armitage Wine Lounge Cafe 

armitagewine.com (520) 682-9740 

CataVinos 

catavinoswines.com (520) 323-3063 

Core Kitchen & Wine Bar 

ritzcarlton.com (520) 572-3000 

The Dish Bistro & Wine Bar 

rumrunnertucson.com (520) 326-0121 

Enoteca Pizzeria & Wine Bar 

enotecarestaurant.com (520) 623-0744 

Feast 

eatatfeast.com (520) 326-9363 

Hacienda del Sol 

haciendadelsol.com (520) 529-3500 

Maynard’s Market 

maynardsmarkettucson.com (520) 545-0577 

Pastiche 

pasticheme.com (520) 325-3333 

Zona78 

zona78.com (520) 888-7878/296-7878 

PRESCOTT 

Raven Cafe 

ravencafe.com (928) 717-0009 

Bin 239 

bin239.com (928) 455-3855 

Jazzy’s Wine Bar 

jazzyswine.com (928) 776-8886 

Veritas Int’l Wine Institute & Wine Cellar 

thebistrorh.com (928) 771-2566 

Rustica Bistro & Wine Bar 

rusticabistro.com (928) 772-2726 

SEDONA & BEYOND 

Grapes - Jerome 

no website (928) 639-8477 

Dahl & Diluca A’Roma - Village of Oak Creek 

a-romasedona.com (928) 284-1556 

L’Auberge Wine Bar - Sedona 

lauberge.com (800) 905-5745 

Made In Arizona - Sedona 

madeinazsedona.com (928) 282-0707 

Wild West Wines - Sedona 

no website (928) 282-5136

Chef’s Table 

Local chef’s recipe paired with an Arizona wine 

Pheasant & Pork Paté 

Provided by Chef/Owner Charleen “Bad Ass” Badman of FnB Restaurant in Scottsdale 

MARINADE 

1 lb. pheasant (or duck) breast, cut into 1” strips 

3 cloves garlic 

2 Tbsp Grand Marnier 

2 Tbsp extra virgin olive oil 

3 fresh bay leaves 

Place all ingredients in a bowl, toss together and 

marinate overnight. 

1 lb. ground pork 

3/4 lb. pork fat 

1/4 lb. chicken livers 

2 eggs, beaten 

1 Tbsp. fresh thyme, chopped 

1/2 tsp. ground clove 

REMAINING INGREDIENTS 

1/2 tsp. ground ginger 

1/4 tsp. nutmeg 

1/4 tsp. smoked paprika 

4 1/2 tsp. kosher salt 

1/3 c. shelled salted pistachios, coarsely chopped 

3 Tbsp. green peppercorns, cracked 

7-8 slices bacon 

DIRECTIONS: Marinade pheasant as directed. Remove bay leaves from marinated pheasant. Grind pheasant, pork fat and chicken livers with KitchenAid 

grinder attachment or in a Cuisinart. In a separate bowl mix ground pork, eggs, herbs, spices, salt, nuts and peppercorns. Add ground pheasant 

mixture to bowl. Line a loaf pan with bacon. Place in a loaf pan and cover with foil. Place in a water bath* and bake for 2 hours at 325 degrees or until 

internal temperature reads 155 degrees. Remove from the water bath, place a foil wrapped cardboard strip on the top of the paté, resting a 14-oz. 

can on top. Chill on a tray for three hours or overnight. Invert paté mold onto a long platter, then remove it. With a serrated knife cut paté into 1/2” 

slices. Arrange grilled bread on platter and serve with mustard and cornichons. 

*Water Bath: Place the loaf pan in a larger pan, adding warm water until the inner pan 

is covered halfway up the sides. 

By Chef/Owner Charleen Badman 

Recommended 

Pairing: 

Keeling Schaefer Vineyards 

2007 Syrah 

FnB Restaurant 

7133 E Stetson Drive 

Scottsdale, AZ 85251 

(480) 425-9463 

www.FnBRestaurant.com 

60 Arizona Vines & Wines - Winter 2009 

ArizonaVinesandWines.com

“I would highly recommend Michell 

Jonas. She is very talented, both 

artistically and technically. Her 

photos can be found throughout most 

Arizona Vines and Wines issues. 

Publisher, Arizona Vines and Wines

Point of brew 

The Tale of Craft Beer in Cans 

Article & Photo By Thomas Ale Johnson 

O 

nce upon a time, there was a little boy (over 21) who was 

always ready for a beer adventure. He was a fearless friend 

to every sort of fermented fellow including Pranqster, 

Dirty Old Man, and even Old Numbskull. Beers that had been 

labeled as evil - like the proud warriors Skull Splitter, Arrogant 

Bastard Ale, Damnation & Mephistopheles’ Stout - were among 

his closest companions. Yet, there were beers he refused to drink, 

ne’er-do-wells that came in strange metal containers called cans. A 

legend told of a diabolical king who had turned all these beers to 

fermented corn & rice water. 

Because of his avoidance of this fabled insipid blandness, his merry 

adventures continued without perturbance for many years. Then 

one fateful day he faced a challenge that shook him to the core. In 

the beer fridge at Duck and Decanter there was a strange looking 

object crouched in the corner 

and, lo, it was a can! “Who is this 

pretender amongst these noble 

corked bottles”, the boy asked. 

The can quickly answered, “My 

name is Dale, son of Dale.” The 

boy retorted, “Why are you here, 

Dale You’re a canned beer.” 

Dale proudly answered, “I’m a 

pale ale!” 

Everything the boy knew was 

in question. Was it possible for 

a pale ale to exist in a can Still 

fearing this was some kind of 

trick to get him to drink corn 

water, the boy opened the can 

and poured it into his glass. It 

looked safe, it smelled quite 

good, he tasted it, and it was 

good! He drank Dale’s Pale Ale 

and they were friends from that 

moment on. 

As you may have already 

guessed, that little boy (over 21) was me. Years have passed since 

my acceptance of the can as a worthy vessel for craft beer. After 

believing that no self-respecting brewer would send their beer 

out in public ‘dressed like that’, I found the opposite to be true. 

It took a real self-respecting brewer to make a leap like this. A 

typical craft beer drinker would be skeptical of any can, and your 

standard canned beer drinker either wouldn’t pay the price or 

would be shocked and disturbed at the intense flavor inside if he 

did indeed drink its contents. 

I now search out craft beer in cans because of the many conveniences 

cans provide for outdoor activities. Cans are not as safe as glass 

for long-term storage, but there are many positives. Cans are 

light in weight and can be crushed to a smaller size for the 

hike back. Cans are dark inside, keeping one of the greatest 

enemies to beer flavor -light- completely out of the beer. 

Aluminum cans are great thermal conductors, are very thin 

and thus have a lower thermal mass than glass bottles, so you 

can cool the beer a little faster. Cans are cheaper, too. If you’d 

like to pay for your beer and not so much for the container, 

cans win again. 

Contrary to popular belief, modern cans do not contribute a 

metallic taste to beer. They are lined inside so the beer never 

even contacts metal. There are several big beers like Double 

IPA’s and Russian Imperial Stouts in the 9% to 11% ABV 

range available in cans. The variety available in cans is getting 

very impressive. Recently I 

learned of a canned Braggot 

(honey beer) from Nebraska. 

There are even cans available 

that can store wine safely 

with all its complex acidity 

and high alcohol. 

Keep in mind that I’m not 

advocating drinking these 

beers from a can when you’re 

home or near a glass. As 

each can of Surly (a favorite 

of mine from Minnesota) 

says, “BEER FOR A GLASS, 

FROM A CAN”. You won’t 

get as much enjoyment from 

a beer you can’t see and 

smell, but if you’re hiking or 

biking, wouldn’t you prefer 

the muted greatness that 

comes directly from a can 

over no greatness at all I 

know I would. 

Now that you know my story and how I developed my 

appreciation for craft beer in cans, you won’t be surprised 

by what I’m about to tell you. In May I was at Four Peaks 

Brewing in Tempe enjoying a special release of Hopsquatch 

when I noticed something amazing: Kilt Lifter in cans! Yes, 

I’ve reached a point where I’m excited to see a beer don this 

casual attire, because I know an adventure is brewing and this 

beer is built to travel. 

Thomas is an accomplished all-grain brewer, third-year winemaker, amateur 

microbiologist & professional graphic artist, copywriter and SEO specialist. 

62 


FEATURED BREWERY 

Four Peak Brewing Company 

www.FourPeaks.com 

Built in 1892, the historic red brick edifice that houses the 

brewery provides a unique setting to try some well-crafted 

Arizona beer. Four Peaks always has an interesting cask ale 

available and there’s a great variety in the beer list. On my 

last visit to Four Peaks, Hop Knot IPA was the cask offering. 

Although it tastes different each time I try it, I’ve always enjoyed 

the Hopsquatch Barleywine and sometimes it has been truly 

amazing. 

I have long enjoyed Kilt Lifter and 8th Street Ale in bottles. 

SunBru Kölsch and Kilt Lifter Scottish Style Ale are now 

available in cans. I’m told that more beers will be available in 

cans in the future. Four Peaks cans are starting to arrive at some 

Arizona stores and golf courses too. 

Four Peaks is currently expanding to double their capacity in 

order to increase their beer selection and production. If you 

can’t find Four Peaks beer at your local store or golf course, you 

should start asking them to carry it. 

The Tempe brewery is well worth the visit with good food and a 

vibrant atmosphere. Or if you’re in the north end of the Valley, 

try their Scottsdale location, Four Peaks Grill & Tap. 

Four Peaks Brewing Company 

1340 East 8th Street 

Tempe, AZ 85281 

(480) 303-9967 

Four Peaks Grill & Tap 

SE Corner of 

Frank Lloyd Wright & Hayden 

480.425.7439 

Open Daily 11AM-2AM (10AM Sundays) 

CRAFT BREWERIES 

BJ’s Brewhouse 

www.BJsBrewHouse.com 

Dave’s Electric Brewpub 

www.DavesElectricBrewPub.com 

Four Peak Brewery 

www.FourPeaks.com 

Gordon Biersch 

www.GordonBiersch.com 

Oggi’s Pizza & Brewing Co. 

www.Oggis.com 

NORTHERN AZ 

Barley Brothers 

www.BarleyBrothers.com 

Beaver Street Brewery 

www.BeaverStreetBrewery.com 

Flagstaff Brewing Company 

www.FlagBrew.com 

Grand Canyon Brewing Company 

www.GrandCanyonBrewingCo.com 

Lumberyard Brewing Company 

www.LumberYardBrewingCompany.com 

Mogollon Brewing Company 

www.MogBrew.com 

Mudshark Brewing Company 

www.MudsharkBrewingCo.com 

Oak Creek Brewing Company 

www.OakCreekBrew.com 

Oak Creek Brewery & Grill 

www.OakCreekPub.com 

Prescott Brewing Company 

www.PrescottBrewingCompany.com 

PHOENIX METRO 

Sun Up Brewing 

www.SunUpBrewing.com 

San Tan Brewing Co. 

www.SanTanBrewing.com 

TUCSON METRO/SOUTHERN AZ 

Barrio Brewing 

www.BarrioBrewing.com 

BJ’s Brewhouse 

www.BJsBrewhouse.com 

Four Gentle Ben’s 

www.GentleBens.com 

Nimbus Brewing Company 

www.NimbusBeer.com 

Old Bisbee Brewing Company 

www.OldBisbeeBrewingCompany.com 

Thunder Canyon Brewery 

www.ThunderCanyonBrewery.com 

Papago Brewing 

www.PapagoBrewing.com 

Rock Bottom Brewery 

www.RockBottom.com 

Sleepy Dog Brewing 

www.SleepyDogBrewing.com 

Sonoran Brewing 

www.SonoranBrewing.com 


THE HOT AND COLD OF IT 

By Jay Bileti, International Wine Master 

You’re in a restaurant and have just selected a wine to go with 

what promises to be an exciting meal. It is likely that you 

are paying a bundle for that wine, as much as three times its 

wholesale price, so you have every right to expect it to be at 

its best. The winemaker was very careful through every step of 

its production and the restaurant should have made sure that 

it was properly stored, wine being a perishable product. The 

wine is poured for your approval and it disappoints. It’s not bad 

enough to refuse it but you are clearly not getting your money’s 

worth. This happens constantly, by some estimates 30% of the 

time. Often it is due to the wine being served at the wrong 

temperature. 

There is a tired old rule-of-thumb that says “serve red wines 

at room temperature and white wines chilled.” The operative 

word here is “old.” Old homes in Europe, where this advice 

probably came from, were not equipped with central heating 

and room temperature was typically 55°- 60°. These old homes 

were also without efficient refrigerators that maintain a constant 

temperature of 34°. They had iceboxes where the temperature 

varied with distance from the ice. Following the rule-of-thumb 

today, in our modern hi-tech buildings, will have us serving red 

wines too warm and white wines too cold. 

First, let’s make sure that the tasting process is clear. About 

80% of what most people think of as taste is actually smell. We 

“taste” only five things – sweet, sour, salt, bitter and umami. If 

you want to test this, try to taste wine or food the next time you 

have a head cold. The subtle flavors and nuances in food and 

wine actually come from our smell receptors, delivered through 

a channel at the back of our throats. When we smell something 

what we are actually doing is analyzing the gases that emanate 

from whatever we are trying to smell – no gas, no smell. In 

the case of wine the two things that control the gases 

that evaporate from it are exposed surface area and 

temperature. To increase the exposed surface area 

we use wine glasses with big globes and wet the inner 

surface of the globe by swirling the wine. Similarly, by 

varying the temperature of the wine we can control 

the amount of gases available to smell. 

If wine is served too cold, as we find with white wines 

in many restaurants, there is very little evaporation 

and the wine has little aroma. In our mouth the 

frigid liquid numbs the taste receptors in the tongue 

and mutes the taste sensation. We generally end up 

swallowing the wine before it warms up in our mouth 

enough to evaporate and reach our smell receptors. 

We simply don’t enjoy what the wine has to offer. 

If the wine is served too warm, as we find with red 

wines in many restaurants, the smell is actually 

amplified. This accentuates any minor flaws in the 

wine and the alcohol will tend to dominate. You may actually 

notice an irritation in your nose which comes from more gas than 

your sensitive smell receptors can handle comfortably. When 

you taste a wine that is served too warm you lose the refreshing 

nature of a cool drink as well as delivering too much gas to your 

smell receptors. The wine will taste “hot”, the result of alcohol 

dominating the experience. 

Ideal serving temperatures for wines vary, just as wine preferences 

do. Some people like their wines a little cooler, some a little warmer. 

Here are some general guidelines for various wine types: 

Full bodied red wines (Cabernet Sauvignon, Bordeaux, etc.) . . . . . . . . . 58°- 65° 

Light bodied red wines (Pinot Noir, Beaujolais, etc.) . . . . . . . . . . . . . . 55°- 63° 

Full bodied white wines (Chardonnay, Burgundy, etc.) . . . . . . . . . . . . 45°- 53° 

Light bodied white wines and rosés (Riesling, Sauvignon Blanc, etc.) . . 43°- 50° 

Sparkling and dessert wines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43°- 46° 

What do you do when you’re in that restaurant When the label 

is presented to you for approval, reach out and touch the bottle. 

With a little practice you will know if the wine is too warm or 

too cold. If it’s too warm, request an ice bucket. The waitperson 

may give you an odd look if it’s a red wine, but that’s fine. They 

won’t be drinking it. Depending upon how warm the wine is, 

5-10 minutes in the ice should be enough to get it in the proper 

range. If the wine is too cold you can warm it up in your glass 

by wrapping your hands around the globe, Then decline the use 

of an ice bucket. Don’t be shy – you are buying the wine and are 

entitled to enjoy all it has to offer. That means serving it at the 

proper temperature. 

64 


Quick Reference to Arizona Vineyards & Wineries 

For Tasting Room addresses, please see individual map pages 

Alcantara 

Verde Valley - 928.649.8463 

alcantaravineyard.com 

Arizona Stronghold 

Cottonwood - 928.639.2789 

azstronghold.com 

Bitter Creek 

Jerome - 928.634.7033 

bittercreekwinery.com 

Burning Tree 

Cottonwood - 928.639.2789 

burningtreecellars.com 

No r t h e r n AZ 

Caduceus 

Jerome - 928.639.WINE 

caduceus.org 

Javelina Leap 

Cornville - 928.274.0394 

javelinaleapwinery.com 

Oak Creek 

Cornville - 928.649.0290 

oakcreekvineyards.net 

Echo Canyon 

Page Springs - 928.634.8122 

echocanyonwinery.com 

Jerome 

Jerome - 928.639.9067 

jeromewinery.com 

Page Springs Cellars 

Cornville - 928.639.3004 

pagespringscellars.com 

Freitas 

Cottonwood - 928.639.2149 

freitasvineyard.com 

Juniper Well Ranch 

Skull Valley - 928.442.3415 

juniperwellranch.com 

Painted Lady 

Skull Valley - 928.442.9831 

paintedladyvineyards.com 

Granite Creek 

Chino Valley - 928.636.2003 

granitecreekvineyards.com 

Juniperwood Ranch 

Ash Fork - 602.971.8586 

reunioncamp.com 

Pillsbury Wine Co. 

Cottonwood - 928.639.0646 

pillsburywineco.com 

San Dominique 

Camp Verde - 602.549.9787 

garlicparadise.com 

Sedona Woman Wine 

Sedona 

sedonawomanwine.com 

Sycamore Canyon 

Sedona - 877.903.WINE 

artowine.com 

Ph o e n i x 

Casavino 

Fountain Hills - 480.816.8466 

casavinowinery.com 

Kokopelli 

Chandler - 480.792.6927 

kokopelliwinery.com 

Studio Vino 

Tempe - 480.897.1800 

studiovino.com 

Su Vino 

Scottsdale - 480-994-8466 

suvinowineryaz.com 

So n o i ta Ar e a 

Callaghan 

Elgin - 520.455.5322 

callaghanvineyards.com 

Four Monkey 

Elgin - 520.455.9309 

fourmonkeywines.com 

Sonoita 

Elgin - 520.455.5893 

sonoitavineyards.com 

Canelo Hills 

Elgin - 520.455.5499 

canelohillswinery.com 

Kief-Joshua 

Elgin - 520.455.5582 

kiefjoshuavineyards.com 

Village of Elgin 

Elgin - 520.455.9309 

elginwines.com 

Charron 

Vail - 520.762.8585 

charronvineyards.com 

Lightning Ridge 

Elgin - 520.455.5383 

lightningridgecellars.com 

Wilhelm Family 

Elgin - 520.455.9291 

wilhelmfamilyvineyards.com 

Dos Cabezas WineWorks 

Sonoita - 520.455.5141 

doscabezaswinery.com 

Rancho Rossa 

Elgin - 520.455.0700 

ranchorossa.com 

SE Ar iz o n a 

Carlson Creek 

Willcox - 520.766.3000 

carlsoncreek.com 

Erath’s Cimarron 

Willcox 

Colibri 

Portal - 520.558.2401 

colibrivineyard.com 

Fort Bowie 

Bowie - 888.299.5951 

fortbowievineyards.net 

Coronado 

Willcox - 520.384.2993 

coronadovineyards.com 

Keeling-Schaefer 

Willcox - 520.766.0600 


Crop Circle 

Willcox - 520.384.3022 

Lawrence Dunham 

Pearce - 520.82.GRAPE 

lawrencedunhamvineyards.com 

Up c o m in g 

No r t h e r n AZ 

Clear Creek 

Iniquus Cellars 

Cellar Dwellers Wine Co. 

So n o i ta /El g i n 

Casa Verde 

Hannah’s Hill 

Venado Cola Blanca 

Asmundson Family 

Aridus Wine Company 

Becker’s Pecan Ranch 

Broken Glass 

Gallifant Cellars 

Golden Rule 

Odyssey Cellars 

So u t h Ea s t e r n AZ 

Ruby Sunrise 

Sándor 

Sand Reckoner 

Sierra Bonita 

Soaring Spirits Vineyard 

Tombstone 

Wayward Winds Winery 

Zarpara

Alcantara Vineyards - Arizona Wine Growers Association

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