Discover Arizona Wines: Tasting & Meet the Makers

Meet the Makers of Incredible Arizona Wines!

SipScout Craft Alcohol Membership Club – April 2024

As we eagerly anticipate the arrival of summer, it’s time to prepare your palate for the season ahead with our Discover Arizona Wines kit featuring beautiful wines! Elevate your wine experience at this Meet the Makers virtual tasting event, where you’ll have the incredible opportunity to meet the masterminds behind Arizona’s finest wines.

Delve into the world of wine craftsmanship with SipScout’s founder, Suzanne Henricksen, and certified sommelier, Evan Rothrock, as they guide you through an unforgettable journey of flavor and discovery. Hear directly from the passionate winemakers of our handpicked Arizona wine selections like Chateau Tumbleweed’s vibrant Picpoul Blanc, Page Spring Cellars’ aromatic Traminette, Omphalos Winery’s delicate Aglaé Rosé, and Bodega Pierce’s enchanting Pandora blend.

At Page Springs Cellars, we create wines that express the high desert character of the Arizona landscape. From grape to bottle, our process is imbued with the belief that growing grapes, making wine, and raising a glass cultivate friendships and unite communities. Here, we’re a family and all are welcome. 

Page Springs Cellars

pagespringscellars.com

Bodega Pierce is operated by two generations of award-winning Pierce Family winemakers with decades of international experience and accomplishments since 2010.  Bodega Pierce highlights wine made exclusively from 18 varietals grown at the family’s estate vineyard in the Willcox AVA.

Bodega Pierce

bodegapierce.com

Chateau Tumbleweed is a collaboration of four friends – two husband-and-wife teams – who, after working more than 30 combined years for other Arizona wineries, recently left their “day jobs” to focus on their own project. We have a great friendship, a penchant for absurdity and complementary skills.

Chateau Tumbleweed

chateautumbleweed.com

The ancient Greeks believed Earth’s epicenter was found at the merging point of two soaring eagles. There, the sacred Omphalos Stone was laid to mark the center of all things. At Omphalos Winery, we celebrate the convergence of expertise & artistry in crafting extraordinary wine from the finest Arizonian grapes. 

Omphalos Winery

omphaloswinery.com

Highlights

00:00 Welcome
05:30 Intro to the featured Arizona wine makers
11:30 Page Springs Cellars
26:30 Chateau Tumbleweed
42:15 Bodega Pierce
53:45 Omphalos Winery
1:03:00 Group Chat
1:13:00 Transition to live SipScout Happy Hour & Close

 

 

Bottles of craft beer, wine, and spirits

Are You A Craft Drink Explorer?

Do you want access to exclusive, hard to find, or lesser known craft alcohol like those we featured here?

Then you, my friend…are in the right place! Join the first and only rotating craft alcohol membership club to get each kit that goes along with our monthly SipScout party and join in on the fun!

Join SipScout

About Your Hosts

The Crafty Cask celebrates and supports craft alcohol makers through engaging consumer content, events, virtual tastings, and online education. We help craft enthusiasts drink better and craft makers market their brands better to build thriving small businesses that keep #TipplerNation drinking well!

Your hosts for this event, alongside the featured maker, are Suzanne Henricksen, Founder of The Crafty Cask and Evan Rothrock, sommelier, certified cider professional, mixologist, and bespoke wine tour guide.

Read the transcript

1
00:00:02,733 –> 00:00:04,600
welcome everyone

2
00:00:04,800 –> 00:00:09,900
hi there to our monthly SipScout party

3
00:00:09,900 –> 00:00:14,433
we are super excited for this month because Arizona

4
00:00:14,433 –> 00:00:15,666
alright baby

5
00:00:16,566 –> 00:00:19,466
and we live in Arizona now as most of you know

6
00:00:19,466 –> 00:00:20,700
so we’re super excited

7
00:00:20,700 –> 00:00:24,700
to share these great discoveries that we have found

8
00:00:24,700 –> 00:00:25,733
with all of you

9
00:00:27,766 –> 00:00:31,233
alright so let’s get started

10
00:00:31,233 –> 00:00:32,666
we’re getting lots of people joining

11
00:00:32,666 –> 00:00:34,866
which we are thrilled to see all of you

12
00:00:34,966 –> 00:00:36,066
welcome everyone

13
00:00:36,066 –> 00:00:38,633
for those of you who are new or not members yet

14
00:00:38,633 –> 00:00:41,066
I’m Suzanne I’m the founder of The Crafty Cask

15
00:00:41,066 –> 00:00:43,600
where we are all about celebrating and supporting craft

16
00:00:43,600 –> 00:00:46,300
alcohol makers like these incredible 4

17
00:00:46,300 –> 00:00:48,000
that we’re gonna introduce you to today

18
00:00:48,000 –> 00:00:49,800
and my name is Evan Rothrock

19
00:00:49,800 –> 00:00:54,233
I’m a sommelier certified cider professional um

20
00:00:54,233 –> 00:00:56,633
mixologist boozy enthusiast

21
00:00:56,633 –> 00:00:58,500
he’s your boozy boozy expert

22
00:00:58,500 –> 00:01:00,866
so while we’re certainly here to talk about wine today

23
00:01:00,866 –> 00:01:03,100
when we get into the happy hour portion later

24
00:01:03,166 –> 00:01:05,266
feel Bree to ask him any of your boozy questions

25
00:01:05,266 –> 00:01:07,233
and he can be your resource um

26
00:01:07,233 –> 00:01:08,766
so the way this runs again

27
00:01:08,766 –> 00:01:10,200
for those of you who are new to us

28
00:01:10,200 –> 00:01:13,933
this first 45 minutes or so probably

29
00:01:14,000 –> 00:01:15,700
we will be in webinar format like this

30
00:01:15,700 –> 00:01:18,400
where we will be letting all of our lovely makers

31
00:01:18,400 –> 00:01:19,866
who are here with us today

32
00:01:19,866 –> 00:01:22,800
thanks for being here thank you everyone Bree Tom

33
00:01:22,800 –> 00:01:25,366
Kris we will um will be sharing

34
00:01:25,366 –> 00:01:26,800
will be walking you through the tasting

35
00:01:26,800 –> 00:01:28,866
sharing a little bit about these wineries

36
00:01:28,866 –> 00:01:29,200
helping

37
00:01:29,200 –> 00:01:32,566
you understand the Arizona wine landscape a little bit

38
00:01:32,566 –> 00:01:33,600
and then um

39
00:01:33,600 –> 00:01:34,233
after that

40
00:01:34,233 –> 00:01:37,033
we will allow all of you to turn on your cameras

41
00:01:37,033 –> 00:01:39,500
turn on your mics kind of interact with everyone

42
00:01:39,500 –> 00:01:41,200
and have kind of a little happy hour

43
00:01:41,200 –> 00:01:42,700
after we taste through everything

44
00:01:43,466 –> 00:01:47,500
all right so let’s get started Evan

45
00:01:47,500 –> 00:01:48,566
do you wanna talk to us just about

46
00:01:48,566 –> 00:01:50,500
a little bit about Arizona wine

47
00:01:50,500 –> 00:01:52,033
and why we’re so excited about this

48
00:01:52,033 –> 00:01:54,666
this month being our Arizona hometown

49
00:01:54,666 –> 00:01:56,266
hometown boy sure

50
00:01:56,266 –> 00:01:57,433
uh so yeah

51
00:01:57,433 –> 00:01:59,800
we’re very excited to be featuring some lovely

52
00:01:59,800 –> 00:02:01,500
Arizona wines uh

53
00:02:01,500 –> 00:02:04,100
Arizona is my hometown or my home state

54
00:02:04,233 –> 00:02:06,500
and we are in my hometown of Cottonwood

55
00:02:06,500 –> 00:02:09,366
Arizona which is part of the Verde Valley

56
00:02:09,500 –> 00:02:12,266
and the Verde Valley American Viticultural Area

57
00:02:12,266 –> 00:02:13,066
one of the newest

58
00:02:13,066 –> 00:02:15,566
American Viticultural Areas in the country

59
00:02:15,633 –> 00:02:17,000
um and I have to say

60
00:02:17,000 –> 00:02:20,200
it just got named one of the newest American

61
00:02:20,200 –> 00:02:21,766
better cultural areas in the country

62
00:02:21,766 –> 00:02:22,900
right before we moved here

63
00:02:22,900 –> 00:02:24,033
it was like three months

64
00:02:24,033 –> 00:02:26,066
when we were moving from San Francisco to Arizona

65
00:02:26,066 –> 00:02:28,633
and back to his hometown and you know

66
00:02:28,633 –> 00:02:31,866
Evan being a sommelier trained in wine and doing all that

67
00:02:31,866 –> 00:02:33,666
his whole kind of career

68
00:02:34,000 –> 00:02:35,900
and then right before we were about to move home

69
00:02:35,900 –> 00:02:37,300
it was very serendipitous yeah

70
00:02:37,300 –> 00:02:38,866
it was like this is the newest AVA

71
00:02:39,200 –> 00:02:41,766
and so it’s really we’re thrilling yeah

72
00:02:41,766 –> 00:02:43,266
we’re thrilled to uh

73
00:02:43,266 –> 00:02:45,400
feature these wines and promote Arizona wine

74
00:02:45,400 –> 00:02:47,200
because I feel like there’s so

75
00:02:47,200 –> 00:02:49,233
much beautiful growth here

76
00:02:49,233 –> 00:02:51,100
and lovely wines

77
00:02:51,100 –> 00:02:55,266
and an opportunity for a lot of people to experience

78
00:02:55,266 –> 00:02:59,800
wines from growing conditions that are a little

79
00:02:59,800 –> 00:03:05,766
are common and difficult as you might surmise yourself

80
00:03:05,766 –> 00:03:06,966
um it’s

81
00:03:07,300 –> 00:03:08,566
if you haven’t been to Arizona

82
00:03:08,566 –> 00:03:12,500
it’s not rolling sand dunes and an occasional saguaro

83
00:03:12,800 –> 00:03:14,266
the diversity of the landscape

84
00:03:14,266 –> 00:03:18,633
and the topography of Arizona are vast and incredible

85
00:03:18,633 –> 00:03:20,000
and we have a lot of

86
00:03:20,000 –> 00:03:23,833
like remarkable growing conditions that while we are

87
00:03:23,833 –> 00:03:26,066
in some cases still learning

88
00:03:26,066 –> 00:03:26,633
um I

89
00:03:26,633 –> 00:03:28,666
I read or learned recently

90
00:03:28,666 –> 00:03:32,700
that we have the largest diversity of varieties

91
00:03:32,700 –> 00:03:34,566
of wine great varieties

92
00:03:34,566 –> 00:03:38,566
being grown in any state and perhaps in any country

93
00:03:38,633 –> 00:03:42,100
simply because of this um

94
00:03:42,300 –> 00:03:46,400
very innovation focused community

95
00:03:46,466 –> 00:03:49,766
um it’s finding out what grows best here

96
00:03:49,766 –> 00:03:51,233
can you go can you go Riesling

97
00:03:51,233 –> 00:03:53,766
can you grow arglionico what do you wanna grow here

98
00:03:53,766 –> 00:03:54,466
yeah um

99
00:03:54,466 –> 00:03:56,500
and that’s why it’s exciting too

100
00:03:56,500 –> 00:03:58,700
cause if you maybe tried Arizona wines

101
00:03:58,700 –> 00:03:59,900
you know 10

102
00:03:59,900 –> 00:04:01,200
15 years ago

103
00:04:01,900 –> 00:04:03,633
they were very different than they are now

104
00:04:03,633 –> 00:04:04,166
probably

105
00:04:04,166 –> 00:04:06,666
because there’s been a lot of experimentation going on

106
00:04:06,666 –> 00:04:07,433
here planting

107
00:04:07,433 –> 00:04:08,233
a lot of different things

108
00:04:08,233 –> 00:04:10,400
to figure out what is successful here

109
00:04:10,400 –> 00:04:13,500
what is what our Arizona’s varietals and things gonna

110
00:04:13,500 –> 00:04:14,366
gonna be you know

111
00:04:14,366 –> 00:04:16,800
and so we’re really excited to introduce you to

112
00:04:16,800 –> 00:04:18,500
a couple of unique varietals today

113
00:04:18,500 –> 00:04:21,366
that you likely haven’t had before um

114
00:04:21,366 –> 00:04:23,566
and some wineries that you like to have in heaven

115
00:04:23,566 –> 00:04:25,000
hopefully encourage you to come

116
00:04:25,000 –> 00:04:27,233
on out to the Verde Valley for a visit

117
00:04:27,233 –> 00:04:28,733
so you can visit a lot

118
00:04:29,100 –> 00:04:31,866
three of these wineries or head down near Tucson

119
00:04:31,866 –> 00:04:34,766
so you can kind of visit and follow us as well

120
00:04:34,766 –> 00:04:37,766
so and visit us hi yeah

121
00:04:37,766 –> 00:04:39,200
if you’re in the Verde Valley ever

122
00:04:39,200 –> 00:04:40,866
you always know to look us up and we’ll

123
00:04:40,866 –> 00:04:42,600
we’ll bring you around all the way with you

124
00:04:42,600 –> 00:04:44,400
great craft alcohol alright

125
00:04:44,400 –> 00:04:46,066
so as you all know um

126
00:04:46,066 –> 00:04:48,666
if you’ve been here before use the chat heavily

127
00:04:48,666 –> 00:04:50,366
please ask your questions

128
00:04:50,366 –> 00:04:51,400
ask you know

129
00:04:51,400 –> 00:04:53,766
put your comments in there while we’re talking

130
00:04:53,966 –> 00:04:55,833
and we will make sure that we feed your questions

131
00:04:55,833 –> 00:04:57,433
to the makers um

132
00:04:57,433 –> 00:04:58,200
but other than that

133
00:04:58,200 –> 00:05:00,433
I think we’re ready to get started with our first wine

134
00:05:00,433 –> 00:05:02,000
yeah all right

135
00:05:02,000 –> 00:05:05,366
we’re gonna start with Page Springs Traminet actually

136
00:05:05,366 –> 00:05:06,500
wait a minute hmm

137
00:05:07,566 –> 00:05:10,200
before we start right in sure

138
00:05:11,066 –> 00:05:11,933
oh yeah

139
00:05:13,366 –> 00:05:15,366
can you just tell us

140
00:05:16,100 –> 00:05:19,733
you know four or five sentences about who you are

141
00:05:19,833 –> 00:05:23,866
where you work and I don’t know a

142
00:05:23,866 –> 00:05:26,266
a fun anecdote about wine that you love

143
00:05:26,266 –> 00:05:28,333
or Arizona or whatever yeah

144
00:05:29,366 –> 00:05:30,166
really

145
00:05:30,833 –> 00:05:33,700
yeah so I’m Bree Nation

146
00:05:33,700 –> 00:05:36,500
I’m the assistant winemaker at Page Spring Cellars

147
00:05:36,500 –> 00:05:38,066
which is in Cornville Arizona

148
00:05:38,500 –> 00:05:41,300
I have been a part of this industry here in Arizona

149
00:05:41,300 –> 00:05:44,200
since 2012 um

150
00:05:44,200 –> 00:05:46,833
also an Arizona native which is a little unusual

151
00:05:46,833 –> 00:05:48,966
there aren’t too many of us that have stuck around

152
00:05:48,966 –> 00:05:52,400
so Evan and I are same same here

153
00:05:52,833 –> 00:05:54,666
um yeah

154
00:05:54,666 –> 00:05:57,233
I love Arizona wine I love the unique

155
00:05:57,233 –> 00:05:59,966
ability to work with so many different varieties

156
00:05:59,966 –> 00:06:01,433
that are grown all over the state

157
00:06:01,433 –> 00:06:03,900
as Evan and Suzanne talked about earlier

158
00:06:04,066 –> 00:06:06,733
we have so many different um

159
00:06:07,466 –> 00:06:10,200
small little ecosystems here in Arizona that

160
00:06:10,200 –> 00:06:13,800
that really drastically range in their temperature

161
00:06:13,800 –> 00:06:15,766
elevation um

162
00:06:15,766 –> 00:06:18,000
the diurnal shift your high

163
00:06:18,000 –> 00:06:19,766
high temperatures in the day

164
00:06:19,766 –> 00:06:21,166
and low temperatures at night

165
00:06:21,166 –> 00:06:21,500
and so

166
00:06:21,500 –> 00:06:25,100
we see so many different varieties being grown here

167
00:06:25,233 –> 00:06:25,766
of course

168
00:06:25,766 –> 00:06:29,033
they’re like probably 15 that are the most common

169
00:06:29,033 –> 00:06:30,500
but um

170
00:06:30,500 –> 00:06:31,266
it’s really cool

171
00:06:31,266 –> 00:06:33,166
to be able to work with so many different types of

172
00:06:33,166 –> 00:06:35,866
grapes grown in so many different types of ecosystem

173
00:06:35,866 –> 00:06:38,700
so it’s it’s exciting to be here at this time

174
00:06:39,466 –> 00:06:40,200
well thank you

175
00:06:40,200 –> 00:06:42,900
thanks for Tom how about you go next

176
00:06:43,000 –> 00:06:44,500
um my name is Thomas Messier

177
00:06:44,500 –> 00:06:47,533
I’m the vitner for Omphalos Wines

178
00:06:48,666 –> 00:06:52,600
we’re based in Wilcox but the wine

179
00:06:52,600 –> 00:06:55,300
I make the wine actually at um

180
00:06:55,800 –> 00:07:00,200
Custom Crush in Sonoita Deep Sky um

181
00:07:00,700 –> 00:07:06,666
excited about Arizona wine because it’s all just coming

182
00:07:06,800 –> 00:07:08,433
it’s keep growing and growing

183
00:07:08,433 –> 00:07:10,600
and turn around

184
00:07:10,600 –> 00:07:13,500
and there’s another person starting a new winery

185
00:07:13,566 –> 00:07:16,300
or a new label and it’s fun

186
00:07:16,500 –> 00:07:20,500
uh there are so many varietals that are available

187
00:07:20,500 –> 00:07:22,666
uh people are trying all

188
00:07:23,066 –> 00:07:24,700
all kinds of uh

189
00:07:24,700 –> 00:07:26,700
different grapes and how much fun that is

190
00:07:26,700 –> 00:07:29,033
that figure out whether to work

191
00:07:29,033 –> 00:07:33,000
it’s usually your vines that’ll be the limiting item

192
00:07:33,000 –> 00:07:34,800
for whether things grow well here

193
00:07:34,800 –> 00:07:38,600
but I think overall just doing well

194
00:07:40,400 –> 00:07:42,566
awesome thank you Tom

195
00:07:45,166 –> 00:07:45,966
Kris

196
00:07:47,033 –> 00:07:48,633
hi everyone I’m Kris Pothier

197
00:07:48,633 –> 00:07:50,600
I’m one of the owners of Chateau Tumbleweed

198
00:07:50,600 –> 00:07:53,833
we’re in Clarkdale which is one of the small towns uh

199
00:07:53,833 –> 00:07:55,833
in kind of the um

200
00:07:55,833 –> 00:07:57,533
culmination of the Verde Valley

201
00:07:57,666 –> 00:08:01,500
uh I’ve been working in wine since 2004 in Arizona

202
00:08:01,500 –> 00:08:04,200
and before that I was in the Pacific Northwest

203
00:08:04,200 –> 00:08:06,133
uh specifically in Oregon

204
00:08:06,400 –> 00:08:08,966
uh just drinking a lot of wine and serving it

205
00:08:09,033 –> 00:08:10,766
uh and that’s where I met my husband

206
00:08:10,766 –> 00:08:13,266
who’s the winemaker at Chateau Tumbleweed

207
00:08:13,433 –> 00:08:15,400
we’re in business with another couple

208
00:08:15,400 –> 00:08:18,200
and we were invested in with another um

209
00:08:18,200 –> 00:08:20,400
partnership that own vines

210
00:08:20,400 –> 00:08:24,633
uh we love making wine in this kind of climate

211
00:08:24,633 –> 00:08:26,266
and the thing that I like most

212
00:08:26,266 –> 00:08:29,100
toggling between the seller and sales uh

213
00:08:29,100 –> 00:08:29,866
and marketing

214
00:08:29,866 –> 00:08:35,466
is how fun it is to turn a naysayer into a

215
00:08:35,600 –> 00:08:37,700
a true fan and it happens a lot

216
00:08:37,700 –> 00:08:40,400
and um it feels really good cause uh

217
00:08:40,400 –> 00:08:42,300
I started in wine in Arizona

218
00:08:42,300 –> 00:08:44,533
when there were a lot more naysayers

219
00:08:44,566 –> 00:08:46,066
and there was a lot less wine

220
00:08:46,066 –> 00:08:49,833
so it’s a really fun and exciting time in Arizona wine

221
00:08:49,833 –> 00:08:52,800
and I’m so glad that you guys decided to um

222
00:08:52,800 –> 00:08:53,866
sip along

223
00:08:54,600 –> 00:08:56,233
awesome thank you so much Kris

224
00:08:56,233 –> 00:08:56,600
and Kris

225
00:08:56,600 –> 00:09:00,500
also designs the really fun labels for Chateau

226
00:09:00,500 –> 00:09:03,566
Tumbleweed where a lot of them have like the

227
00:09:03,666 –> 00:09:05,100
or I think all of them maybe press

228
00:09:05,100 –> 00:09:06,833
have the tumbleweed element incorporated

229
00:09:06,833 –> 00:09:08,100
a lot of times in the hair

230
00:09:08,100 –> 00:09:09,700
and cute little like hair mode

231
00:09:09,700 –> 00:09:11,800
they’re very fun labels we always enjoy those

232
00:09:11,800 –> 00:09:15,433
so creative creative as well awesome

233
00:09:15,433 –> 00:09:16,700
we have our first question

234
00:09:16,700 –> 00:09:18,766
I’ll let any of you who wanna answer it

235
00:09:18,766 –> 00:09:20,433
before we jump into our first tasting

236
00:09:20,433 –> 00:09:21,666
um green glass

237
00:09:21,666 –> 00:09:23,400
brown glass clear glass

238
00:09:23,400 –> 00:09:26,066
is it all cosmetic is it practical

239
00:09:26,100 –> 00:09:28,900
how do you choose between what color glass to put what

240
00:09:28,900 –> 00:09:30,333
what wine in

241
00:09:33,633 –> 00:09:36,533
I think it’s important to

242
00:09:37,966 –> 00:09:42,266
like for the rose it’s a Flint glass for opals

243
00:09:42,433 –> 00:09:44,066
but that way you can see the color

244
00:09:44,233 –> 00:09:45,166
I also

245
00:09:45,700 –> 00:09:49,066
I debate whether I wanna put my whites in clear glass

246
00:09:49,066 –> 00:09:51,900
too but I think I’d rather keep any

247
00:09:52,033 –> 00:09:53,100
you know anti green

248
00:09:53,100 –> 00:09:56,600
so it protects a little bit from the sunlight

249
00:09:56,600 –> 00:09:59,500
that kind of thing to the wine um

250
00:09:59,666 –> 00:10:03,066
the shape of the bottle is also quite the uh

251
00:10:03,100 –> 00:10:03,933
never ending

252
00:10:05,266 –> 00:10:07,400
question you know which type

253
00:10:08,833 –> 00:10:12,166
is there any differentiate between green and brown

254
00:10:12,233 –> 00:10:14,666
or is that really just cosmetic and what

255
00:10:14,700 –> 00:10:16,100
you know bottle you choose

256
00:10:17,000 –> 00:10:18,166
my understanding is that

257
00:10:18,166 –> 00:10:20,666
brown protects a little bit more than green

258
00:10:20,666 –> 00:10:22,833
which protects a little bit more than clear

259
00:10:22,833 –> 00:10:24,466
and what I say protect

260
00:10:24,700 –> 00:10:29,400
wine is sensitive to a host of different things

261
00:10:29,800 –> 00:10:31,766
UV rays is one of them

262
00:10:31,766 –> 00:10:35,966
and so the darker glass blocks more of those rays

263
00:10:36,233 –> 00:10:39,400
anybody else have any other thoughts insights

264
00:10:39,900 –> 00:10:41,266
I mean at Tumbleweed

265
00:10:41,266 –> 00:10:43,433
we often put whites in clear

266
00:10:43,433 –> 00:10:45,866
because we do want people to just drink them

267
00:10:45,866 –> 00:10:48,366
you know push them along and um

268
00:10:48,466 –> 00:10:51,033
we don’t really wanna promote age ability uh

269
00:10:51,033 –> 00:10:52,866
whereas with you know

270
00:10:52,866 –> 00:10:54,100
we use darker glass

271
00:10:54,100 –> 00:10:56,866
for reds that need to lay about for a while

272
00:10:56,866 –> 00:11:02,000
so it really is UV Protection in our opinion okay yeah

273
00:11:02,000 –> 00:11:04,666
if it doesn’t need to be in a protective bottle

274
00:11:04,666 –> 00:11:07,766
for a white that’s meant to be consumed young

275
00:11:08,666 –> 00:11:10,633
clear glass is less expensive

276
00:11:10,633 –> 00:11:13,300
so why would you spend the extra money

277
00:11:13,300 –> 00:11:14,966
to put it in a dark glass

278
00:11:14,966 –> 00:11:17,500
if you’re meant to consume it in a couple years

279
00:11:17,500 –> 00:11:19,566
make sense thanks for that question Jay

280
00:11:19,900 –> 00:11:20,566
all right Bree

281
00:11:20,566 –> 00:11:23,033
you want to kick us off with our first tasting

282
00:11:23,033 –> 00:11:25,066
from Page Springs

283
00:11:26,666 –> 00:11:28,033
yeah so um

284
00:11:28,033 –> 00:11:31,233
originally I think the prompt for this event was uh

285
00:11:31,233 –> 00:11:31,833
interesting

286
00:11:31,833 –> 00:11:34,333
white varieties that we’re working with in Arizona

287
00:11:34,366 –> 00:11:35,166
and

288
00:11:35,466 –> 00:11:37,700
I don’t know how many people have heard of Traminette

289
00:11:37,700 –> 00:11:38,400
um

290
00:11:38,400 –> 00:11:42,033
I as far as I’m aware and I could definitely be wrong

291
00:11:42,033 –> 00:11:44,666
I think we’re the only people growing it in Arizona

292
00:11:45,033 –> 00:11:47,500
um and feel Bree other winemakers

293
00:11:47,500 –> 00:11:50,366
if you happen to know of anybody else growing it no

294
00:11:50,366 –> 00:11:51,966
okay um

295
00:11:51,966 –> 00:11:54,300
tremen has a really interesting variety

296
00:11:54,300 –> 00:11:56,366
so this grape was actually created

297
00:11:56,366 –> 00:11:58,266
at the university of Illinois

298
00:11:58,266 –> 00:12:03,866
back in the 60s and originally it was um uh the

299
00:12:03,866 –> 00:12:07,700
the guy doing the crossbreeding was trying to get um

300
00:12:07,700 –> 00:12:11,500
a table grape that tasted like Gewürztraminer um

301
00:12:11,500 –> 00:12:13,600
this is a cross between 2 different grapes

302
00:12:13,600 –> 00:12:16,533
Gewürztraminer and Joannes Seyve

303
00:12:16,633 –> 00:12:19,300
which um is a super cold tolerant grape

304
00:12:19,300 –> 00:12:21,200
so you’ll see this uh

305
00:12:21,200 –> 00:12:23,700
variety being grown in Finger Lakes

306
00:12:23,700 –> 00:12:25,100
where you get region in New York

307
00:12:25,100 –> 00:12:27,300
Niagara um Illinois

308
00:12:27,300 –> 00:12:31,466
I actually Learned that it’s the state grape of Indiana

309
00:12:32,233 –> 00:12:35,100
um but we grow it at our Home Vineyard

310
00:12:35,100 –> 00:12:36,366
so um

311
00:12:36,366 –> 00:12:38,433
for those of you who haven’t visited our winery

312
00:12:38,433 –> 00:12:41,900
property we are in kind of a cool place

313
00:12:41,900 –> 00:12:46,133
and we have a creek that wraps around our Home Vineyard

314
00:12:46,233 –> 00:12:48,066
and what that encourages is

315
00:12:48,066 –> 00:12:49,800
for all of that cold air that comes in

316
00:12:49,800 –> 00:12:50,833
off of the water

317
00:12:50,833 –> 00:12:53,300
and then also because we’re at the bottom of a valley

318
00:12:53,633 –> 00:12:55,200
the cold air just kind of settles

319
00:12:55,200 –> 00:12:57,966
so that little Vineyard has been ripped up

320
00:12:57,966 –> 00:13:00,800
and replanted to several different varieties

321
00:13:00,800 –> 00:13:02,900
over the years trying to find something

322
00:13:02,900 –> 00:13:05,333
that can actually withstand the frost

323
00:13:05,700 –> 00:13:08,733
which is ironically one of our bigger problems here

324
00:13:08,900 –> 00:13:11,266
um and Traminette does really well

325
00:13:11,400 –> 00:13:14,933
um what I love about this wine personally from

326
00:13:15,300 –> 00:13:17,500
um from a flavor of perspective

327
00:13:17,500 –> 00:13:20,100
is that it has a really neat herbaceousness

328
00:13:20,100 –> 00:13:23,733
I get a lot of kind of hop terpene kind of smells to it

329
00:13:23,966 –> 00:13:25,300
um in the past

330
00:13:25,300 –> 00:13:27,700
it’s definitely come across as more of a eucalyptus

331
00:13:27,700 –> 00:13:29,066
driven herbaceousness

332
00:13:29,066 –> 00:13:30,900
but these past few years

333
00:13:30,900 –> 00:13:34,700
it’s really like thrown off this kind of um

334
00:13:34,700 –> 00:13:38,700
Citra Mosaic hop characteristic that is so unique

335
00:13:38,700 –> 00:13:40,300
there are no hops in this line

336
00:13:40,566 –> 00:13:42,333
um yeah

337
00:13:42,600 –> 00:13:43,833
Evan just remembered to me

338
00:13:43,833 –> 00:13:45,500
like it kind of smells like weed and it

339
00:13:45,500 –> 00:13:47,633
like it does it that really that hoppy

340
00:13:47,633 –> 00:13:50,566
weedy kind of nose is really fun

341
00:13:50,566 –> 00:13:52,033
but there’s also like a lush

342
00:13:52,033 –> 00:13:55,566
like melon undertone to it as well

343
00:13:55,566 –> 00:13:57,300
yeah yeah yeah

344
00:13:57,300 –> 00:13:59,033
so it’s not lychee fruit tale site

345
00:13:59,033 –> 00:14:01,100
there is not just cool temperature wise

346
00:14:01,100 –> 00:14:03,300
but it’s also very cool

347
00:14:04,900 –> 00:14:06,066
yeah patron sellers

348
00:14:06,066 –> 00:14:07,233
I mean you know

349
00:14:07,233 –> 00:14:08,366
all most of these

350
00:14:08,366 –> 00:14:10,600
they all have beautiful places that patron sellers

351
00:14:10,600 –> 00:14:12,166
right on the creek are great as well

352
00:14:12,166 –> 00:14:14,166
it’s a it’s a fun local

353
00:14:14,166 –> 00:14:16,166
Evan sister actually got married there

354
00:14:18,300 –> 00:14:19,200
yeah one of

355
00:14:19,200 –> 00:14:20,866
one of the last weddings

356
00:14:20,866 –> 00:14:22,666
that was actually allowed there

357
00:14:23,900 –> 00:14:25,200
yeah yeah

358
00:14:25,766 –> 00:14:29,400
does anybody have any questions about the wine itself

359
00:14:29,400 –> 00:14:30,500
or the winery

360
00:14:31,566 –> 00:14:33,800
so Jay has a question here

361
00:14:33,800 –> 00:14:34,033
that

362
00:14:34,033 –> 00:14:36,966
his understanding of Arizona is that it’s dry and hot

363
00:14:36,966 –> 00:14:39,233
and grapes are not native to the area

364
00:14:39,233 –> 00:14:41,366
so how does that affect the grape

365
00:14:41,366 –> 00:14:42,433
and does it change the taste

366
00:14:42,433 –> 00:14:44,600
if we’re growing grapes somewhere where they aren’t

367
00:14:44,600 –> 00:14:46,000
you know natively grown

368
00:14:46,233 –> 00:14:47,666
and then his second question is

369
00:14:47,666 –> 00:14:53,600
is Tuscany similar to Arizona in climate and you know

370
00:14:53,600 –> 00:14:55,266
latitude and things of that nature

371
00:14:56,033 –> 00:14:56,666
and anyway

372
00:14:56,666 –> 00:14:58,466
there’s a lot to impact there in the question

373
00:14:58,466 –> 00:15:00,233
um so

374
00:15:00,233 –> 00:15:02,100
common misunderstanding about Arizona

375
00:15:02,100 –> 00:15:03,633
from a growing perspective

376
00:15:03,633 –> 00:15:06,300
is that our issues would be dry and hot

377
00:15:06,600 –> 00:15:07,800
um typically

378
00:15:07,800 –> 00:15:12,400
it’s moisture at the wrong time of year and cold

379
00:15:12,400 –> 00:15:16,200
um we’ve had frost events as late as like the

380
00:15:16,200 –> 00:15:18,966
in the 20s of may um

381
00:15:19,033 –> 00:15:23,300
we’ve had bud break we’re probably 70% out now

382
00:15:23,300 –> 00:15:25,100
and we’re at the end of April

383
00:15:25,266 –> 00:15:29,066
so once our grapevines wake up from their dormancy

384
00:15:29,066 –> 00:15:30,166
over the winter um

385
00:15:30,166 –> 00:15:34,166
we’re really afraid for the first month or so

386
00:15:34,166 –> 00:15:35,800
about these little frost events

387
00:15:35,800 –> 00:15:37,800
that can just frost out our whole crop

388
00:15:37,800 –> 00:15:38,500
for those

389
00:15:38,500 –> 00:15:43,000
those vines that get hit for that whole vintage so um

390
00:15:43,666 –> 00:15:45,566
dry and hot also you know

391
00:15:45,566 –> 00:15:47,800
dry can be really good for grape growing

392
00:15:47,800 –> 00:15:50,266
during certain times of the

393
00:15:50,266 –> 00:15:52,000
the growing process um

394
00:15:52,000 –> 00:15:53,966
sometimes you want a little bit of a struggle

395
00:15:53,966 –> 00:15:55,800
it creates a little bit more um

396
00:15:55,800 –> 00:15:59,300
interesting organic compounds um

397
00:15:59,433 –> 00:16:04,600
but then the heat directly usually relates to sugar so

398
00:16:04,600 –> 00:16:07,633
um you have rapeness in sugar level

399
00:16:07,633 –> 00:16:10,900
but you also have maturity in phenolic

400
00:16:10,900 –> 00:16:12,466
tannic acidic

401
00:16:12,766 –> 00:16:15,400
other compounds that are not sugars in the grapes

402
00:16:15,400 –> 00:16:18,766
that are changing as the grapes are ripening um

403
00:16:18,766 –> 00:16:21,900
extreme heat will up to a certain point

404
00:16:21,900 –> 00:16:24,966
just encourage the grape to produce more sugar

405
00:16:25,266 –> 00:16:27,933
as that happens acid levels are falling

406
00:16:28,100 –> 00:16:31,500
and at a certain high temperature

407
00:16:32,066 –> 00:16:35,033
um the grapevines actually stop respiring all together

408
00:16:35,033 –> 00:16:36,266
and they just kind of shut down

409
00:16:36,266 –> 00:16:39,100
until it cools back off um

410
00:16:39,300 –> 00:16:39,600
so

411
00:16:39,600 –> 00:16:43,466
we always are looking for that perfect balance between

412
00:16:43,466 –> 00:16:47,100
um encouraging the Grapevine to mature

413
00:16:47,100 –> 00:16:49,600
with all of the interesting components

414
00:16:49,633 –> 00:16:51,133
maintain acid

415
00:16:51,433 –> 00:16:55,466
while not developing sugar is too quickly um

416
00:16:55,466 –> 00:16:58,233
and we almost never struggle with ripening our fruit

417
00:16:58,233 –> 00:17:00,933
here which is something that happens in other regions

418
00:17:01,033 –> 00:17:03,466
so directly translated sometimes

419
00:17:03,466 –> 00:17:05,266
this can lead to a little bit higher alcohol

420
00:17:05,266 –> 00:17:07,900
wines in Arizona but not necessarily

421
00:17:07,900 –> 00:17:08,100
I think

422
00:17:08,100 –> 00:17:11,000
it just depends on the farming and the particular site

423
00:17:11,000 –> 00:17:13,700
and the variety um

424
00:17:14,200 –> 00:17:16,866
there are actually grapes native to Arizona

425
00:17:16,866 –> 00:17:19,466
there is Genus Arizonaca and um

426
00:17:19,466 –> 00:17:22,600
that grows around our watersheds um

427
00:17:22,600 –> 00:17:24,700
but it’s not really made into wine

428
00:17:24,700 –> 00:17:25,166
in fact

429
00:17:25,166 –> 00:17:29,566
I’ve never seen any fruit hanging really on them um

430
00:17:29,600 –> 00:17:31,266
I think the animals kind of clean it out

431
00:17:31,266 –> 00:17:33,000
if there were to have been any

432
00:17:33,000 –> 00:17:35,100
before we would ever see it on the hiking trails

433
00:17:35,100 –> 00:17:37,433
in the creek sheds um

434
00:17:37,433 –> 00:17:40,133
as that’s just been my experience

435
00:17:40,166 –> 00:17:42,066
yeah um yeah

436
00:17:42,266 –> 00:17:43,966
see you Bree yeah

437
00:17:43,966 –> 00:17:46,200
that’s great um yeah

438
00:17:46,200 –> 00:17:50,700
uh to kind of illuminate your second question there Jay

439
00:17:50,700 –> 00:17:52,800
is Tuscany similar to Arizona

440
00:17:53,300 –> 00:17:55,266
during certain times of the year

441
00:17:55,800 –> 00:17:57,266
yes um

442
00:17:57,266 –> 00:18:02,800
but overall Tuscany enjoys the Mediterranean climate um

443
00:18:02,800 –> 00:18:03,300
which

444
00:18:03,300 –> 00:18:08,833
overall is found on only 2% of the world’s land mass um

445
00:18:08,833 –> 00:18:10,900
and it is generally

446
00:18:10,900 –> 00:18:14,266
one of the most idealized places for growing grapes

447
00:18:14,266 –> 00:18:16,066
and it’s typified by

448
00:18:16,066 –> 00:18:18,066
I would say three major components

449
00:18:18,066 –> 00:18:23,933
um the general dryness during the growing season uh

450
00:18:24,200 –> 00:18:28,366
which means that during the swing from day to night

451
00:18:28,366 –> 00:18:29,700
the diurnal shift

452
00:18:29,700 –> 00:18:32,600
you see a pretty drastic temperature swing

453
00:18:32,600 –> 00:18:33,966
that’s actually pretty helpful

454
00:18:33,966 –> 00:18:37,100
we need the grapes to cool off at night um

455
00:18:37,100 –> 00:18:40,100
so that they can respirate

456
00:18:40,100 –> 00:18:43,000
and develop the other components that are important

457
00:18:43,000 –> 00:18:44,633
using the energy that they developed

458
00:18:44,633 –> 00:18:47,500
during photosynthesis during the day um

459
00:18:47,500 –> 00:18:49,866
so we probably won’t see grapes being grown in Phoenix

460
00:18:49,866 –> 00:18:51,600
anytime soon and that’s it

461
00:18:51,600 –> 00:18:52,833
and that’s a very important point

462
00:18:52,833 –> 00:18:54,666
most of the areas that we grow grapes in

463
00:18:54,666 –> 00:18:56,833
in Arizona are very high elevation

464
00:18:56,833 –> 00:18:58,600
that is one of the most notable components

465
00:18:58,600 –> 00:19:00,433
out of the grape growing regions in Arizona

466
00:19:00,433 –> 00:19:02,266
is that they are very high in elevation

467
00:19:02,266 –> 00:19:04,500
compared to most of the other notable

468
00:19:04,500 –> 00:19:06,300
wine growing regions in the country

469
00:19:06,300 –> 00:19:07,966
or I’m sorry I cross the globe

470
00:19:08,233 –> 00:19:10,366
uh with a couple of exceptions

471
00:19:10,366 –> 00:19:12,400
are notably around the Andes

472
00:19:12,400 –> 00:19:14,166
are in Chile and Argentina

473
00:19:14,166 –> 00:19:17,333
um the um

474
00:19:18,566 –> 00:19:22,633
shift from summer to winter is generally milder

475
00:19:22,633 –> 00:19:23,633
in the Mediterranean climate

476
00:19:23,633 –> 00:19:26,166
because they tend to be close to large bodies of water

477
00:19:26,166 –> 00:19:27,866
so you don’t get extreme hot

478
00:19:27,866 –> 00:19:29,433
and you don’t get extreme cold

479
00:19:29,433 –> 00:19:30,700
we get hot here

480
00:19:31,300 –> 00:19:33,466
but comparatively because we’re high elevation

481
00:19:33,466 –> 00:19:36,166
it’s mitigated to an extent

482
00:19:36,833 –> 00:19:40,333
we’re only 105 in the summer not 115 in the summer

483
00:19:41,966 –> 00:19:44,700
and the dryness is a big part of the reason that

484
00:19:44,700 –> 00:19:48,000
that’s okay because without humidity

485
00:19:48,000 –> 00:19:50,566
it is able to cool off a lot at night

486
00:19:50,566 –> 00:19:53,700
yeah humidity and moisture holds temperature

487
00:19:54,066 –> 00:19:56,100
so a place that’s very high in humidity

488
00:19:56,100 –> 00:19:57,400
doesn’t fluctuate as much

489
00:19:57,400 –> 00:19:59,600
and that’s that’s one of the most important

490
00:19:59,600 –> 00:20:03,466
and critical components um yeah cool

491
00:20:03,966 –> 00:20:07,400
anyone else have a something to chime in about Arizona

492
00:20:07,400 –> 00:20:08,800
right Tom

493
00:20:08,966 –> 00:20:09,900
I would like to uh

494
00:20:09,900 –> 00:20:14,900
just say that I know homepoint makers that have uh

495
00:20:14,900 –> 00:20:17,933
vineyards in their yards in Phoenix Chamber

496
00:20:18,166 –> 00:20:19,866
oh really cool

497
00:20:20,300 –> 00:20:24,800
it can 30 year old vines really

498
00:20:25,400 –> 00:20:26,033
but man

499
00:20:26,033 –> 00:20:28,666
how do they do that with it staying so hot at night

500
00:20:28,966 –> 00:20:31,466
but what happens is everything happens earlier

501
00:20:31,466 –> 00:20:32,366
you know you know

502
00:20:32,366 –> 00:20:33,166
because

503
00:20:33,666 –> 00:20:34,866
you know we’re talking about

504
00:20:34,866 –> 00:20:37,333
while we’re thinking about

505
00:20:37,500 –> 00:20:38,866
is it getting close through harvest

506
00:20:38,866 –> 00:20:39,900
and they’re already done

507
00:20:39,900 –> 00:20:42,666
they already did it early on because it’s so hot

508
00:20:42,666 –> 00:20:44,200
it just happens more quickly

509
00:20:44,200 –> 00:20:46,300
but it’s also small quantities of brick

510
00:20:46,300 –> 00:20:47,100
sure

511
00:20:47,466 –> 00:20:49,066
of course yeah

512
00:20:49,400 –> 00:20:52,000
pre prohibition

513
00:20:52,000 –> 00:20:54,666
like Phoenix had one of the larger industries

514
00:20:54,666 –> 00:20:56,966
but a lot of the response

515
00:20:56,966 –> 00:20:59,366
or any kind of write UPS that you can find about it is

516
00:20:59,366 –> 00:21:01,066
the wine was just garbage

517
00:21:01,066 –> 00:21:04,500
they were like fermentina great

518
00:21:04,500 –> 00:21:06,333
like Raisin type

519
00:21:07,100 –> 00:21:07,900
you know so

520
00:21:07,900 –> 00:21:09,700
but there was a huge industry

521
00:21:10,600 –> 00:21:14,133
interesting I don’t know that one of the hardest things

522
00:21:14,466 –> 00:21:17,866
uh for my understanding that exist in Arizona

523
00:21:17,866 –> 00:21:19,266
is the period of time

524
00:21:19,266 –> 00:21:22,766
when the grapes are coming to rightness

525
00:21:22,766 –> 00:21:24,800
uh the Verasian period

526
00:21:24,800 –> 00:21:27,633
because that’s when we have monsoons

527
00:21:27,633 –> 00:21:31,966
yeah and the moisture that that lends uh

528
00:21:31,966 –> 00:21:32,900
that you know

529
00:21:32,900 –> 00:21:35,900
you can’t do anything about as a great grower

530
00:21:35,966 –> 00:21:37,666
um can lead to

531
00:21:37,666 –> 00:21:38,933
lead to challenges

532
00:21:39,500 –> 00:21:42,666
if you have grapes and certain grapes

533
00:21:42,766 –> 00:21:46,033
tend to grow in clusters that are a lot denser

534
00:21:46,033 –> 00:21:47,733
and a lot more tightly packed

535
00:21:48,300 –> 00:21:51,566
and even within those bridles

536
00:21:51,633 –> 00:21:55,900
some clones are looser and some are tighter

537
00:21:56,000 –> 00:21:59,200
and if you get moisture in there and then it gets hot

538
00:21:59,200 –> 00:22:01,266
the next day or frankly

539
00:22:01,266 –> 00:22:05,500
30 minutes later after the monsoon storm moves on

540
00:22:05,566 –> 00:22:07,933
then you have this moisture that can lead to mold

541
00:22:08,233 –> 00:22:09,466
and that’s a big challenge to

542
00:22:09,466 –> 00:22:10,100
that

543
00:22:10,100 –> 00:22:12,433
you don’t really deal with in Mediterranean climates

544
00:22:12,433 –> 00:22:16,900
where you don’t see rainfall at all during the great

545
00:22:16,900 –> 00:22:18,433
most of the year yeah

546
00:22:18,433 –> 00:22:20,033
yeah cool

547
00:22:20,033 –> 00:22:21,066
yeah on that note

548
00:22:21,066 –> 00:22:23,800
to tremanette specifically

549
00:22:23,800 –> 00:22:28,366
is a little less prone to fungal pressure um

550
00:22:28,366 –> 00:22:31,666
certain varieties have more of an inclination toward it

551
00:22:31,666 –> 00:22:33,666
and a lot of that has to do with the

552
00:22:33,666 –> 00:22:36,933
the structure of the the cluster itself

553
00:22:37,066 –> 00:22:38,700
but also has to do with the density

554
00:22:38,700 –> 00:22:40,300
or the thickness of the skins

555
00:22:40,300 –> 00:22:41,866
so on a thinner skin variety

556
00:22:41,866 –> 00:22:43,866
you’re gonna have a little bit more of a struggle

557
00:22:43,966 –> 00:22:46,100
and with a thicker skinned variety

558
00:22:46,100 –> 00:22:47,933
you’re gonna have a little bit more Protection

559
00:22:48,500 –> 00:22:49,966
and thicker skins are helpful

560
00:22:49,966 –> 00:22:52,233
in places with really intense heat

561
00:22:52,233 –> 00:22:53,700
and sunshine too right

562
00:22:55,600 –> 00:22:56,933
I guess yeah

563
00:22:58,833 –> 00:23:01,466
Bree before we move on to our second um

564
00:23:01,466 –> 00:23:02,066
tasting

565
00:23:02,066 –> 00:23:06,066
tell us a little bit about Page Springs philosophy

566
00:23:06,066 –> 00:23:07,066
approach to wine

567
00:23:07,066 –> 00:23:09,966
you guys have a really large I feel like you

568
00:23:09,966 –> 00:23:11,266
you guys are one of the best to

569
00:23:11,266 –> 00:23:12,766
really experimented a lot

570
00:23:12,766 –> 00:23:14,966
you’ve tried a lot of different varietals

571
00:23:14,966 –> 00:23:16,733
you have a very big portfolio

572
00:23:16,900 –> 00:23:18,033
um so I don’t know

573
00:23:18,033 –> 00:23:19,566
tell us a little bit about you know

574
00:23:19,566 –> 00:23:22,466
page springs besides the tremen which is delicious

575
00:23:22,466 –> 00:23:23,966
yeah um

576
00:23:23,966 –> 00:23:24,566
yeah and tremen

577
00:23:24,566 –> 00:23:26,200
that’s honestly probably not one of the

578
00:23:26,200 –> 00:23:28,266
things you’ll find on our menu if you come visit

579
00:23:28,266 –> 00:23:30,833
unless you happen to be there during the release of it

580
00:23:30,833 –> 00:23:33,800
um we make um

581
00:23:33,800 –> 00:23:35,400
so many different way wines

582
00:23:35,400 –> 00:23:39,166
we make probably 50 to 60 different wines per year

583
00:23:39,433 –> 00:23:41,266
for our label and then

584
00:23:41,600 –> 00:23:43,833
our head wine maker also has his own label

585
00:23:43,833 –> 00:23:46,100
that we make there as well

586
00:23:46,100 –> 00:23:49,600
so we’re making 80 to 90 different wines a year uh

587
00:23:49,600 –> 00:23:53,633
we make apple wines and different grape wines uh

588
00:23:53,633 –> 00:23:56,166
we have a really really beautiful property

589
00:23:56,500 –> 00:23:59,300
we’ve been doing this for a long time so um

590
00:23:59,300 –> 00:24:01,333
the property and the

591
00:24:01,366 –> 00:24:05,500
the company have just grown incrementally over time um

592
00:24:05,500 –> 00:24:06,966
if you come visit our tasting room

593
00:24:06,966 –> 00:24:08,866
we have an incredible chef

594
00:24:08,866 –> 00:24:11,600
with a really delicious food menu uh

595
00:24:11,600 –> 00:24:14,000
we’ve got really beautiful Vineyard deck

596
00:24:14,000 –> 00:24:16,066
that you can sit out above the vines

597
00:24:16,066 –> 00:24:19,000
and we also have a creek deck right above Oak Creek

598
00:24:19,000 –> 00:24:20,666
which flows you around so

599
00:24:20,666 –> 00:24:22,666
you can hang out and listen to the water

600
00:24:22,666 –> 00:24:25,266
and have a little picnic charcuterie and some

601
00:24:25,266 –> 00:24:26,266
some wine

602
00:24:26,800 –> 00:24:28,833
or you can do a formal tasting up in our tasting room

603
00:24:28,833 –> 00:24:33,300
as well so we really have a lot to explore Bachi Court

604
00:24:33,300 –> 00:24:37,900
um large format chess out on the property horseshoes

605
00:24:37,966 –> 00:24:41,200
family friendly it’s just it’s a really um

606
00:24:41,700 –> 00:24:43,666
it’s a really beautiful place where um

607
00:24:43,666 –> 00:24:45,100
right in the riparian area

608
00:24:45,100 –> 00:24:48,766
so we have really great bird watching which I know um

609
00:24:49,166 –> 00:24:52,166
the Rothrock family is really into um

610
00:24:52,166 –> 00:24:54,600
we have bald eagles osprey

611
00:24:54,700 –> 00:24:56,300
um great blue herons

612
00:24:56,300 –> 00:24:59,733
and a whole flock of different types of Hawks

613
00:24:59,766 –> 00:25:01,866
so it’s it’s really nice

614
00:25:01,866 –> 00:25:03,566
and I encourage everybody to come visit

615
00:25:03,666 –> 00:25:06,566
absolutely stunning especially in the late afternoon

616
00:25:07,233 –> 00:25:09,166
yeah absolutely

617
00:25:10,066 –> 00:25:11,500
Evan will pull up some pictures

618
00:25:11,500 –> 00:25:12,400
and we’ll show some pictures

619
00:25:12,400 –> 00:25:16,366
maybe at the end when we get through of page frames

620
00:25:16,366 –> 00:25:16,833
because it is

621
00:25:16,833 –> 00:25:19,566
it is really quite beautiful and not necessarily

622
00:25:19,566 –> 00:25:19,966
you know it

623
00:25:19,966 –> 00:25:20,900
there’s lots of trees

624
00:25:20,900 –> 00:25:23,366
and it’s kind of lush because the creek is right there

625
00:25:23,366 –> 00:25:25,033
and so not necessarily what you’re thinking of

626
00:25:25,033 –> 00:25:26,333
when you’re thinking Arizona

627
00:25:27,100 –> 00:25:29,366
but that’s true of a lot of wineries out here

628
00:25:29,366 –> 00:25:30,566
you know there are some

629
00:25:30,966 –> 00:25:32,633
we’re lucky in the Verde Valley

630
00:25:32,633 –> 00:25:34,300
up kind of near Sedona

631
00:25:34,966 –> 00:25:36,866
because we do have a creek in

632
00:25:36,866 –> 00:25:38,833
a river that run right through here

633
00:25:38,833 –> 00:25:40,100
and so we have more kind of

634
00:25:40,100 –> 00:25:42,700
water plate than maybe other parts of Arizona do

635
00:25:42,700 –> 00:25:43,500
for sure

636
00:25:44,366 –> 00:25:45,500
yeah all right

637
00:25:45,500 –> 00:25:46,566
we’ll find some pictures and

638
00:25:46,566 –> 00:25:48,400
and throw some up in a little while

639
00:25:48,433 –> 00:25:49,900
um awesome

640
00:25:50,500 –> 00:25:51,833
what do you guys think of the traminet

641
00:25:51,833 –> 00:25:53,200
has anyone had traminet before

642
00:25:53,200 –> 00:25:54,966
I’m curious yeah

643
00:25:55,066 –> 00:25:55,866
we

644
00:25:56,666 –> 00:25:59,033
the first time we tried this was a few months ago

645
00:25:59,033 –> 00:26:00,433
I think and we were both just like

646
00:26:00,433 –> 00:26:02,166
oh man this is so interesting

647
00:26:02,166 –> 00:26:03,800
and I love the weightiness of it

648
00:26:03,800 –> 00:26:06,600
like I feel like sometimes whites are just like

649
00:26:06,600 –> 00:26:08,200
very light and crisp and like

650
00:26:08,200 –> 00:26:09,566
they kind of disappear on you

651
00:26:09,566 –> 00:26:11,466
whereas this like you

652
00:26:11,466 –> 00:26:13,166
know I can talk about this the same way

653
00:26:13,166 –> 00:26:14,300
even talk about a red one

654
00:26:14,400 –> 00:26:15,200
you know

655
00:26:16,200 –> 00:26:17,966
very fun um

656
00:26:17,966 –> 00:26:22,400
all right are we moving on to Chateau Tumbleweed

657
00:26:22,500 –> 00:26:25,466
Kris would you like to share with us

658
00:26:26,266 –> 00:26:28,566
your experience with this beautiful

659
00:26:28,566 –> 00:26:30,566
white wine people Blanc

660
00:26:30,600 –> 00:26:33,033
People Blanc which is one of my new favorite varietal

661
00:26:33,033 –> 00:26:35,333
since I’ve moved to Arizona I love People Blanc

662
00:26:36,700 –> 00:26:38,433
sure and I also want to um

663
00:26:38,433 –> 00:26:42,600
pre apologize because I think that as I’m presenting

664
00:26:42,600 –> 00:26:44,666
my husband and my dogs are gonna come

665
00:26:44,666 –> 00:26:45,433
I can just

666
00:26:45,433 –> 00:26:47,866
I can sense them and there’s gonna be barking

667
00:26:47,866 –> 00:26:50,500
so I’ll go in and out of mute um

668
00:26:50,500 –> 00:26:54,100
but you know how that reasons energy begets energy uh

669
00:26:54,100 –> 00:26:55,866
so this is a pickpool blanc

670
00:26:55,866 –> 00:26:57,833
the first time that we made pickpool blanc

671
00:26:57,833 –> 00:27:00,600
we got it from a the Cimarron Vineyard

672
00:27:00,600 –> 00:27:03,100
and we still continue to make Pit

673
00:27:03,100 –> 00:27:04,766
Pool Blanc from that Vineyard

674
00:27:04,900 –> 00:27:06,666
this is DOS Amigos Vineyard

675
00:27:06,666 –> 00:27:09,000
and it’s actually farmed by the same person

676
00:27:09,200 –> 00:27:10,866
and it would um

677
00:27:12,366 –> 00:27:14,433
be really important for me to explain him

678
00:27:14,433 –> 00:27:18,000
he is I think the godfather of Arizona fruit

679
00:27:18,233 –> 00:27:21,500
he doesn’t have a huge command of English

680
00:27:21,500 –> 00:27:23,466
and he will probably not be lifted

681
00:27:23,466 –> 00:27:26,700
and he is the best farmer in our state

682
00:27:26,700 –> 00:27:29,400
hands down you can walk with him through the vines

683
00:27:29,400 –> 00:27:31,600
and he will go like this

684
00:27:31,600 –> 00:27:34,066
and then he’ll go and find some

685
00:27:34,300 –> 00:27:36,000
a moldy cluster you know

686
00:27:36,000 –> 00:27:39,700
so he is just not only is he magic

687
00:27:39,700 –> 00:27:42,566
and he came here from Oregon with a dear Dick Erath

688
00:27:42,566 –> 00:27:44,233
which is even more interesting

689
00:27:44,233 –> 00:27:46,966
that Dick Giraffe came to Arizona

690
00:27:46,966 –> 00:27:48,400
and decided to plant the Vineyard

691
00:27:48,400 –> 00:27:51,400
and Wilcox that’s like fascinating and itself

692
00:27:51,466 –> 00:27:54,000
not only that but he left and went back to Oregon

693
00:27:54,000 –> 00:27:55,366
and left his talent

694
00:27:55,400 –> 00:27:57,766
and not only is his talent growing fruit in Arizona

695
00:27:57,766 –> 00:28:00,633
but he’s also training all of his children to go out

696
00:28:00,633 –> 00:28:01,533
and like

697
00:28:01,766 –> 00:28:03,233
put that magic into the vines

698
00:28:03,233 –> 00:28:04,833
in the southeast part of the state

699
00:28:04,833 –> 00:28:06,833
which is really hard to find talented

700
00:28:06,833 –> 00:28:09,666
amazing people because it’s not very populated right

701
00:28:09,666 –> 00:28:14,233
so one Albo one one of the best people I know

702
00:28:14,233 –> 00:28:15,966
that’s farming such beautiful fruit

703
00:28:15,966 –> 00:28:20,566
so this pit bull blanc we thought this vintage 22

704
00:28:20,566 –> 00:28:22,400
that we were gonna get 10 tons

705
00:28:22,766 –> 00:28:24,866
we ended up getting about six

706
00:28:24,866 –> 00:28:28,866
maybe a little less and it was extremely vigorous

707
00:28:29,033 –> 00:28:33,200
it was hard to get a read on what the bricks were

708
00:28:33,433 –> 00:28:35,666
we usually try to pull this so that

709
00:28:35,666 –> 00:28:38,500
it’ll be about 13% alcohol

710
00:28:38,800 –> 00:28:39,966
maybe a little more

711
00:28:40,033 –> 00:28:43,800
this is the ripest Pitbull blanc we’ve ever made

712
00:28:43,866 –> 00:28:46,566
and it was a really exciting mistake

713
00:28:46,566 –> 00:28:49,033
because usually you don’t get this round

714
00:28:49,033 –> 00:28:51,300
nectarine quality and uh

715
00:28:51,300 –> 00:28:52,300
it just showed us

716
00:28:52,300 –> 00:28:55,866
the Pitbull can ride through a little bit more alcohol

717
00:28:56,000 –> 00:28:59,466
and retain all of that cool acidity

718
00:28:59,466 –> 00:29:01,833
but have this really voluptuous

719
00:29:01,833 –> 00:29:03,866
beautiful nectarine

720
00:29:04,200 –> 00:29:07,066
stone fruit quality that usually is kind of devoid

721
00:29:07,066 –> 00:29:08,300
and Pitbull when you have it

722
00:29:08,300 –> 00:29:09,033
most of the time

723
00:29:09,033 –> 00:29:11,933
it’s got this kind of bright lemon lime

724
00:29:12,100 –> 00:29:15,266
soda pop sort of Bing to it um

725
00:29:15,366 –> 00:29:18,066
and it’s usually relatively light on the nose

726
00:29:18,066 –> 00:29:21,866
and this pit pool has a lot of nose to it uh

727
00:29:21,866 –> 00:29:23,500
it’s just really fun to work with

728
00:29:23,500 –> 00:29:26,833
it’s so easy to drink um and it also works

729
00:29:26,833 –> 00:29:29,800
when you have naysayers of white wines

730
00:29:30,066 –> 00:29:33,133
which is strange but I was that when I was young too

731
00:29:33,166 –> 00:29:34,866
you know they think they don’t like white

732
00:29:34,866 –> 00:29:38,333
and this is a really good kind of crossover grape

733
00:29:38,566 –> 00:29:41,166
along with VNA has kind of a light

734
00:29:41,166 –> 00:29:45,100
feminine quality to it that I really appreciate um

735
00:29:45,100 –> 00:29:47,100
my husband is a really good winemaker

736
00:29:47,100 –> 00:29:49,166
but he really excels in whites

737
00:29:49,166 –> 00:29:52,033
uh he has a fastidiousness

738
00:29:52,033 –> 00:29:54,766
and a cleanliness to his protocol uh

739
00:29:54,766 –> 00:29:56,900
and he really lets the fruit shine

740
00:29:56,900 –> 00:29:59,333
and so this is a great grape for him

741
00:29:59,366 –> 00:30:02,566
um and I if you don’t know it

742
00:30:02,566 –> 00:30:03,766
it’s really cool

743
00:30:03,766 –> 00:30:05,866
it’s known as the lip stinger in France

744
00:30:06,000 –> 00:30:07,666
it grows very well in Arizona

745
00:30:07,666 –> 00:30:09,500
has a relatively thick skin

746
00:30:09,766 –> 00:30:13,466
it harvests mid um time so it doesn’t usually um

747
00:30:13,466 –> 00:30:16,366
have a hard time through the monsoonal activity

748
00:30:16,466 –> 00:30:18,500
it comes off relatively easy

749
00:30:18,500 –> 00:30:20,666
I don’t see much damage on it

750
00:30:20,666 –> 00:30:22,500
um so it’s relatively hardy

751
00:30:22,500 –> 00:30:24,000
and the thing we like most about it

752
00:30:24,000 –> 00:30:27,500
is the acid that it carries with it um

753
00:30:27,500 –> 00:30:28,166
even this

754
00:30:28,166 –> 00:30:33,666
that 14+ alcohol had no acid problems whatsoever um

755
00:30:33,666 –> 00:30:36,033
which is really amazing because we tend to

756
00:30:36,033 –> 00:30:38,000
the higher the alcohol gets

757
00:30:38,066 –> 00:30:41,033
you know the more acid we precipitate out and it’s

758
00:30:41,033 –> 00:30:43,633
you know kind of sad because we don’t like soft wines

759
00:30:43,633 –> 00:30:44,633
when it’s this hot out

760
00:30:44,633 –> 00:30:47,200
it’s nicer to have some zing and um

761
00:30:47,200 –> 00:30:49,766
some focus and some backbone and structure

762
00:30:49,866 –> 00:30:51,600
uh so I hope you enjoy it

763
00:30:53,366 –> 00:30:54,500
yes I very much agree

764
00:30:54,500 –> 00:30:59,533
um beyonye is maybe my favorite white varietal

765
00:31:00,066 –> 00:31:03,500
and nevertheless I feel like

766
00:31:03,500 –> 00:31:10,600
I am perpetually disappointed by a lot of VMA producers

767
00:31:11,700 –> 00:31:13,666
at least stateside

768
00:31:13,666 –> 00:31:19,866
because they lack acidity and it becomes this tumbling

769
00:31:19,866 –> 00:31:23,900
unbalanced like chumpy won’t be thing

770
00:31:24,500 –> 00:31:25,300
it kind of

771
00:31:25,866 –> 00:31:28,233
it ends up tasting kind of like cold chicken

772
00:31:28,233 –> 00:31:30,566
which is super weird like why

773
00:31:32,900 –> 00:31:36,200
and when it’s done right I love it

774
00:31:36,200 –> 00:31:38,400
and so seeing people

775
00:31:38,400 –> 00:31:41,266
the way that Arizona producers are producing it

776
00:31:41,400 –> 00:31:45,300
um with that nervy acidity that is

777
00:31:45,300 –> 00:31:49,133
is capable of being there despite being high alcohol

778
00:31:49,266 –> 00:31:51,400
uh and still having those beautiful

779
00:31:51,400 –> 00:31:54,833
like stone fruit characteristics in those floral

780
00:31:54,833 –> 00:31:57,133
white floral notes um

781
00:31:58,000 –> 00:32:03,066
quickly becoming a a strong fan of yeah

782
00:32:03,066 –> 00:32:05,500
thanks to you in those small part why

783
00:32:05,500 –> 00:32:06,366
that’s awesome

784
00:32:06,966 –> 00:32:09,466
like why haven’t I heard of people Blanc

785
00:32:09,466 –> 00:32:11,066
before I moved to Arizona

786
00:32:11,066 –> 00:32:12,900
is it not really grown many places

787
00:32:12,900 –> 00:32:14,200
because I feel like you know

788
00:32:14,200 –> 00:32:17,033
I’m with a Somalia he knows a lot of wine

789
00:32:17,033 –> 00:32:18,500
I feel like I know more wine

790
00:32:18,500 –> 00:32:21,700
and so where is where is people Blanc

791
00:32:24,033 –> 00:32:25,833
but in Arizona but in Arizona

792
00:32:25,833 –> 00:32:27,400
it is a varietal line yeah

793
00:32:27,400 –> 00:32:29,166
I mean the it’s

794
00:32:29,166 –> 00:32:32,566
it’s native region in the southern Rome uh

795
00:32:32,566 –> 00:32:34,466
where it’s used in chateaunuth to pop

796
00:32:34,466 –> 00:32:36,500
it’s always winded okay

797
00:32:36,500 –> 00:32:39,466
so it’s so it’s more of a blending wine typically yeah

798
00:32:39,466 –> 00:32:41,800
I mean there are bridal producers

799
00:32:41,800 –> 00:32:43,233
but yeah there are

800
00:32:43,233 –> 00:32:44,266
but it’s there you know

801
00:32:44,266 –> 00:32:46,333
they’re harder to find than you would imagine

802
00:32:46,966 –> 00:32:49,700
when you go out hunting for other versions of it

803
00:32:49,700 –> 00:32:52,833
it’s harder to get your hands on again

804
00:32:52,833 –> 00:32:56,200
we have so many rivals in Arizona that are exactly that

805
00:32:56,200 –> 00:32:58,866
things that people haven’t seen the first time

806
00:32:58,866 –> 00:32:59,766
we see them as

807
00:32:59,766 –> 00:33:01,033
the first time we see them

808
00:33:01,033 –> 00:33:03,400
and then it’s up to us to make the wine

809
00:33:03,400 –> 00:33:06,233
and realize the beautiful potential for it

810
00:33:06,233 –> 00:33:09,066
and then like Harkin it to the world

811
00:33:09,066 –> 00:33:12,400
which is a strange and exciting um

812
00:33:12,400 –> 00:33:14,666
thing that we get to do you know

813
00:33:15,666 –> 00:33:19,100
and so equal a varietal line here in Arizona

814
00:33:19,100 –> 00:33:23,866
because the climate here helps it show off better

815
00:33:23,866 –> 00:33:25,700
whereas in other places that it’s grown

816
00:33:25,700 –> 00:33:30,066
it just like is better used as a bonding line or I mean

817
00:33:30,066 –> 00:33:32,266
I’m not sure if that’s the answer to it

818
00:33:32,266 –> 00:33:35,133
I think that there’s a lot of um

819
00:33:35,566 –> 00:33:39,066
hit a bit of historical stuffiness and um

820
00:33:39,066 –> 00:33:41,233
patterns that people um

821
00:33:41,233 –> 00:33:43,366
follow and so um

822
00:33:43,366 –> 00:33:47,633
we are lucky as we get our legs under us in the States

823
00:33:47,633 –> 00:33:50,900
to be able to experiment and say hey um

824
00:33:50,900 –> 00:33:54,433
we don’t have that like we don’t have that history

825
00:33:54,433 –> 00:33:57,066
so you know maybe we fumbled at first

826
00:33:57,066 –> 00:33:59,466
but now we have all the potential to

827
00:33:59,466 –> 00:34:02,600
I don’t I had some a a fourth generation

828
00:34:02,600 –> 00:34:05,166
all station winemaker in the tasting room one day

829
00:34:05,166 –> 00:34:06,866
and he was just so sad

830
00:34:06,866 –> 00:34:08,366
that he only got to work with Grenache

831
00:34:08,366 –> 00:34:10,066
blanc and a couple other varietals

832
00:34:10,066 –> 00:34:12,166
and he was just so excited

833
00:34:12,166 –> 00:34:16,666
with the idea that you could work with anything and um

834
00:34:16,666 –> 00:34:17,966
so it’s gonna

835
00:34:17,966 –> 00:34:20,233
always be something that happens in our state

836
00:34:20,233 –> 00:34:23,000
that we’re going to have to explain to people um

837
00:34:23,000 –> 00:34:25,233
like the headiness that they wanna gather around

838
00:34:25,233 –> 00:34:25,900
the bridal

839
00:34:25,900 –> 00:34:28,033
maybe they have to let go of and just be like okay

840
00:34:28,033 –> 00:34:29,733
I Learned it in Arizona right

841
00:34:29,766 –> 00:34:30,800
yeah yeah

842
00:34:30,800 –> 00:34:31,466
for sure

843
00:34:31,466 –> 00:34:34,533
and that’s the really fun thing for you to kind of

844
00:34:34,700 –> 00:34:36,166
think about um

845
00:34:36,166 –> 00:34:38,033
you know we all know sauvignon Blanc

846
00:34:38,033 –> 00:34:40,633
we all know Chardonnay we all know Cabernet Sauvignon

847
00:34:40,633 –> 00:34:41,800
we all know these things

848
00:34:41,800 –> 00:34:45,200
and winemakers are often rewarded

849
00:34:45,200 –> 00:34:48,500
if not demanded to make those wines

850
00:34:48,500 –> 00:34:51,166
you know because those are what sell those are proven

851
00:34:51,166 –> 00:34:53,300
we know that consumers like them

852
00:34:53,300 –> 00:34:56,266
but if you venture out of that

853
00:34:56,500 –> 00:34:59,233
and see something that you’ve never heard of before

854
00:34:59,233 –> 00:35:00,366
and try it

855
00:35:00,366 –> 00:35:03,433
like that’s the way you find exciting new things

856
00:35:03,433 –> 00:35:06,266
and there’s a whole world of wine out in front of us

857
00:35:06,266 –> 00:35:07,733
and that’s what I love about Arizona

858
00:35:07,966 –> 00:35:09,966
is that I feel like Arizona is

859
00:35:10,200 –> 00:35:10,700
you know again

860
00:35:10,700 –> 00:35:13,333
someone who’s been with a Somalia forever

861
00:35:13,466 –> 00:35:15,833
like feels like that we know a lot about wine

862
00:35:15,833 –> 00:35:17,900
I’m discovering new varietals here that I’m like

863
00:35:17,900 –> 00:35:19,300
oh my gosh I love people blanc

864
00:35:19,300 –> 00:35:21,233
whenever I see it on a menu here in Arizona

865
00:35:21,233 –> 00:35:22,766
I’m like I wanna try that

866
00:35:22,766 –> 00:35:25,400
that’s what I wanna know just a fun factory aside

867
00:35:25,400 –> 00:35:26,233
briefly Tom

868
00:35:26,233 –> 00:35:27,866
I know you had something to say

869
00:35:28,300 –> 00:35:32,366
there are basically 12 varietals

870
00:35:32,366 –> 00:35:39,166
that comprise 85% of wine production worldwide

871
00:35:40,266 –> 00:35:43,800
and there are 8,000

872
00:35:46,000 –> 00:35:47,800
types of grapes yeah

873
00:35:47,800 –> 00:35:48,800
that are out there

874
00:35:49,300 –> 00:35:53,100
so lots for you to just don’t restrain yourself Tom

875
00:35:53,100 –> 00:35:54,133
what we gonna say

876
00:35:54,366 –> 00:35:57,800
I was just gonna say that a lot of the blending

877
00:35:57,800 –> 00:36:00,466
grapes that are blended in other regions

878
00:36:00,466 –> 00:36:03,000
other in Arizona

879
00:36:03,766 –> 00:36:07,366
we’ll try it as a single bribe like for example kumois

880
00:36:07,900 –> 00:36:09,566
yeah yeah

881
00:36:09,866 –> 00:36:11,700
and then people tried it oh

882
00:36:11,700 –> 00:36:12,566
what is this you know

883
00:36:12,566 –> 00:36:15,600
it’s like you get really surprised and pretty good

884
00:36:16,300 –> 00:36:18,433
that’s fun and that’s

885
00:36:18,433 –> 00:36:21,000
that must be so fun for white you guys as winemakers

886
00:36:21,000 –> 00:36:21,566
right like

887
00:36:21,566 –> 00:36:23,300
that’s really fun to be able to experiment

888
00:36:23,300 –> 00:36:26,000
because that’s something that we keep from winemakers

889
00:36:26,000 –> 00:36:27,766
we’ve had on previous you know

890
00:36:27,766 –> 00:36:30,566
events where it’s like they love making wine

891
00:36:30,566 –> 00:36:32,566
but at a certain point in your wine making career

892
00:36:32,566 –> 00:36:34,400
you kind of get stuck in the routine

893
00:36:34,633 –> 00:36:36,433
you know you kind of get stuck in the like

894
00:36:36,433 –> 00:36:39,666
make this guy be so bored right yeah

895
00:36:39,666 –> 00:36:43,133
bored I can’t imagine what it’s like to only make pino

896
00:36:43,800 –> 00:36:45,266
yeah you know what I mean

897
00:36:45,566 –> 00:36:47,166
I would love to work with great Pino

898
00:36:47,166 –> 00:36:50,666
but I don’t I don’t wanna really do that

899
00:36:50,666 –> 00:36:52,200
like sure

900
00:36:52,766 –> 00:36:53,900
I’d be so bored

901
00:36:54,500 –> 00:36:57,433
it’s true and I think that when we first started

902
00:36:57,433 –> 00:37:00,166
there were so many times that we’d have like

903
00:37:00,466 –> 00:37:04,166
psalms and writers come in and ask that same question

904
00:37:04,166 –> 00:37:05,400
that would kind of make you cringe

905
00:37:05,400 –> 00:37:08,033
like not even ask it more

906
00:37:08,033 –> 00:37:09,100
state it and say

907
00:37:09,100 –> 00:37:12,166
Arizona needs to figure out what they’re good at

908
00:37:12,566 –> 00:37:14,066
and I think that when we were young

909
00:37:14,066 –> 00:37:15,466
it felt uncomfortable

910
00:37:15,466 –> 00:37:17,266
like maybe we were doing something wrong

911
00:37:17,266 –> 00:37:19,100
and I think that now that we know

912
00:37:19,300 –> 00:37:20,400
we’re legitimately

913
00:37:20,400 –> 00:37:22,633
making a lot of really cool varietals

914
00:37:22,633 –> 00:37:25,366
making interesting wines and people wanna drink them

915
00:37:25,366 –> 00:37:27,500
that we don’t even hear that question anymore

916
00:37:27,500 –> 00:37:28,966
you know cause we’re like

917
00:37:29,000 –> 00:37:32,266
the thing that we are as advocates for varietals

918
00:37:32,266 –> 00:37:34,366
massive amounts of varietals and

919
00:37:34,366 –> 00:37:36,366
and maybe as climate changes

920
00:37:36,366 –> 00:37:38,000
and people can’t grow

921
00:37:38,100 –> 00:37:41,066
all these single varietals that they’re used to

922
00:37:41,066 –> 00:37:42,633
we will become um

923
00:37:42,633 –> 00:37:44,366
a harbinger or a helper

924
00:37:44,366 –> 00:37:45,300
for people

925
00:37:45,300 –> 00:37:48,566
who need to start exploring different varietals

926
00:37:49,100 –> 00:37:50,566
yeah that’s an exciting idea

927
00:37:50,566 –> 00:37:51,633
that’s a really great point

928
00:37:51,633 –> 00:37:53,166
Kris because I mean

929
00:37:54,633 –> 00:37:57,700
some of the most long long lasting

930
00:37:57,700 –> 00:38:00,066
oldest wine regions in the world

931
00:38:00,633 –> 00:38:02,366
Bordeaux for example

932
00:38:02,500 –> 00:38:04,300
just in the last few years

933
00:38:05,033 –> 00:38:08,966
began to allow the inclusion of great bridals

934
00:38:08,966 –> 00:38:10,966
that had never been included there before

935
00:38:10,966 –> 00:38:12,766
because they’re recognizing that

936
00:38:12,766 –> 00:38:15,366
the changing landscape due to climate change

937
00:38:15,400 –> 00:38:16,600
means that

938
00:38:17,600 –> 00:38:20,766
you know in 15 years and 50 years

939
00:38:21,066 –> 00:38:22,900
are we going to be able to continue to grow

940
00:38:22,900 –> 00:38:25,266
the grapes that were currently growing here

941
00:38:25,500 –> 00:38:28,400
and Napa’s feeling the same way

942
00:38:28,400 –> 00:38:30,200
is it gonna get too hot here

943
00:38:30,233 –> 00:38:34,133
the fact that you can now be producing um

944
00:38:35,566 –> 00:38:37,533
this might be going out on a limb

945
00:38:37,833 –> 00:38:40,100
but champagne

946
00:38:40,400 –> 00:38:45,766
adjacent quality wines in the United Kingdom

947
00:38:48,266 –> 00:38:52,266
the world is changing and at Arizona

948
00:38:52,266 –> 00:38:54,500
being at the forefront of this discovery

949
00:38:54,500 –> 00:38:56,000
and this innovation

950
00:38:56,000 –> 00:38:58,800
and this revelation of grapes that have been

951
00:38:59,066 –> 00:39:02,400
previously only been used as blending grapes

952
00:39:02,400 –> 00:39:03,766
is super exciting

953
00:39:03,766 –> 00:39:07,266
cause it’s not gonna just continue to stay the same

954
00:39:07,266 –> 00:39:08,633
yeah yeah

955
00:39:08,633 –> 00:39:11,533
and then to echo what was said earlier to about

956
00:39:11,600 –> 00:39:14,100
you know when when this industry started here

957
00:39:14,100 –> 00:39:16,466
which was really not that long ago

958
00:39:16,666 –> 00:39:17,000
you know

959
00:39:17,000 –> 00:39:21,066
it was let’s try it and see if it works here and if not

960
00:39:21,066 –> 00:39:22,500
we’ll try something different

961
00:39:22,500 –> 00:39:26,200
and that’s how we’ve ended up with this plethora of

962
00:39:26,200 –> 00:39:29,833
of little different varieties to work with

963
00:39:29,833 –> 00:39:32,766
in different areas even in different vineyards

964
00:39:32,766 –> 00:39:35,000
grown in different parts of the state

965
00:39:35,200 –> 00:39:37,700
so expressively different from one another

966
00:39:38,000 –> 00:39:39,766
and you know it’s the Wild West

967
00:39:39,766 –> 00:39:40,266
and I think that

968
00:39:40,266 –> 00:39:43,300
we should just continue on our trajectory and

969
00:39:43,300 –> 00:39:46,266
and do what we do however we wanna do it

970
00:39:46,300 –> 00:39:49,400
as long as we’re doing it with passion and care

971
00:39:49,800 –> 00:39:51,266
I like that that should be a good

972
00:39:51,266 –> 00:39:53,600
like moniker for the Arizona wine industry

973
00:39:53,600 –> 00:39:55,333
like it’s the Wild West

974
00:39:55,400 –> 00:39:58,566
don’t tell me what to do or you could try

975
00:39:58,566 –> 00:39:59,600
but you’re not gonna win

976
00:40:00,700 –> 00:40:04,000
and I think the point about experimentation and like

977
00:40:04,000 –> 00:40:06,066
figuring out what grows here

978
00:40:06,066 –> 00:40:09,300
like I think it’s valid because there is you know

979
00:40:09,300 –> 00:40:11,166
even a Napa and Sonoma

980
00:40:11,800 –> 00:40:13,766
there are wineries making things

981
00:40:13,766 –> 00:40:15,766
but like that doesn’t grow here

982
00:40:15,766 –> 00:40:17,266
like why are you making that

983
00:40:17,266 –> 00:40:19,066
you know you’re forcing it to grow here

984
00:40:19,066 –> 00:40:22,366
it’s not that good like you just know that it’s popular

985
00:40:22,466 –> 00:40:26,700
um and so I think it’s an interesting yeah

986
00:40:26,700 –> 00:40:27,300
and like

987
00:40:27,300 –> 00:40:29,266
you have to experiment and figure out what grows here

988
00:40:29,266 –> 00:40:31,100
to then get really good at the things that grow well

989
00:40:31,100 –> 00:40:33,033
here and they’ve been doing the same thing

990
00:40:33,033 –> 00:40:36,000
over and over again for over a century there and

991
00:40:36,000 –> 00:40:36,500
and you know

992
00:40:36,500 –> 00:40:41,833
there’s certainly a healthy couple dozen handfuls of uh

993
00:40:41,833 –> 00:40:44,266
forward looking wineries that are growing

994
00:40:44,266 –> 00:40:45,600
things like Trusso Cree

995
00:40:45,600 –> 00:40:50,800
and Chargame Noir and Cabernet Pfeiffer uh

996
00:40:51,000 –> 00:40:52,966
where they could probably make a lot more money

997
00:40:52,966 –> 00:40:54,800
if they just kept making you know

998
00:40:54,800 –> 00:40:56,666
Pinot Noir and Chardonnay

999
00:40:56,666 –> 00:40:58,933
Chardonnay and Cabernet Sauvignon

1000
00:40:59,033 –> 00:41:02,466
but they realized that that’s not necessarily

1001
00:41:04,366 –> 00:41:05,500
I don’t know

1002
00:41:06,700 –> 00:41:10,066
tenuous or I mean it is tenuous for long term

1003
00:41:10,266 –> 00:41:13,166
partially because the consumer I mean

1004
00:41:14,700 –> 00:41:16,866
the younger generation to my experience

1005
00:41:16,866 –> 00:41:18,066
my understanding

1006
00:41:19,100 –> 00:41:22,500
they don’t want to drink their dad’s Cavoignet

1007
00:41:22,500 –> 00:41:23,200
Sauvignon

1008
00:41:23,200 –> 00:41:27,266
or their mom’s Chardonnay that you eat a steak with

1009
00:41:27,400 –> 00:41:30,600
to drink it or like it’s Butterball yeah

1010
00:41:30,600 –> 00:41:33,866
they they want the different the newness

1011
00:41:33,866 –> 00:41:35,700
so they can put on TikTok

1012
00:41:35,700 –> 00:41:38,000
haha it’s TikTok

1013
00:41:38,000 –> 00:41:40,033
even then giving any never try

1014
00:41:40,033 –> 00:41:42,133
yeah blah blah blah

1015
00:41:42,166 –> 00:41:47,700
like giving them ample fodder to promote Arizona wine

1016
00:41:47,700 –> 00:41:49,066
like have you ever tried Arizona wine

1017
00:41:49,066 –> 00:41:50,066
like that’s great

1018
00:41:50,066 –> 00:41:50,900
yeah it’s lovely

1019
00:41:50,900 –> 00:41:52,466
it’s so good I love it

1020
00:41:52,466 –> 00:41:54,566
yeah for sure um

1021
00:41:55,800 –> 00:41:56,800
thank you Kris

1022
00:41:58,066 –> 00:42:00,400
my pleasure yeah yeah

1023
00:42:00,700 –> 00:42:03,366
please feel Bree to continue charming among us

1024
00:42:03,366 –> 00:42:06,933
uh we’re gonna talk a little bit about this next line

1025
00:42:07,100 –> 00:42:10,600
which is Pandora from Bodega Pierce

1026
00:42:10,600 –> 00:42:11,366
and unfortunately

1027
00:42:11,366 –> 00:42:13,066
Michael Pierce was planning on being here

1028
00:42:13,066 –> 00:42:14,866
but he had a last minute conflict

1029
00:42:14,866 –> 00:42:16,366
and he’s not able to be here

1030
00:42:16,366 –> 00:42:18,733
so we’re gonna we’re gonna cover for him

1031
00:42:21,033 –> 00:42:25,133
so Pandora is a white blend

1032
00:42:25,966 –> 00:42:27,866
let me pull up my do you know what the bridals are

1033
00:42:27,866 –> 00:42:31,100
I have this is 56% pinotree

1034
00:42:31,100 –> 00:42:36,833
um 33% Sauvignon Blanc and 11% Malvasia Bianca

1035
00:42:36,833 –> 00:42:37,300
and Malvasia

1036
00:42:37,300 –> 00:42:40,200
Bianca is another one that you see here in Arizona

1037
00:42:40,200 –> 00:42:41,400
quite a bit I agree

1038
00:42:41,400 –> 00:42:42,300
yeah definitely

1039
00:42:42,600 –> 00:42:43,800
let’s hope you know agree

1040
00:42:43,800 –> 00:42:46,466
um Sauvignon Blanc to an extent

1041
00:42:46,633 –> 00:42:49,366
this is the blend that they’ve been making

1042
00:42:49,366 –> 00:42:52,533
I think from the outset at Bodega Pierce

1043
00:42:52,666 –> 00:42:54,500
and um

1044
00:42:57,066 –> 00:42:58,566
this one’s a little bit richer

1045
00:42:58,566 –> 00:43:00,066
a little bit more full bodied than

1046
00:43:00,066 –> 00:43:01,500
I think a lot of that comes from

1047
00:43:01,500 –> 00:43:03,900
the heavy amount of pinot gree

1048
00:43:03,900 –> 00:43:08,633
you got a lot more apple and kind of just Orchard fruit

1049
00:43:08,633 –> 00:43:10,466
hairs ripe hair

1050
00:43:10,766 –> 00:43:12,366
a lot for me um

1051
00:43:12,366 –> 00:43:13,800
the mall this year comes through in the floral

1052
00:43:13,800 –> 00:43:15,166
components uh

1053
00:43:15,166 –> 00:43:15,900
I’m sorry I

1054
00:43:15,900 –> 00:43:19,033
usually don’t like to talk a lot about what I smell

1055
00:43:19,033 –> 00:43:21,400
on a wine and uh

1056
00:43:21,400 –> 00:43:23,666
influence you this I I

1057
00:43:23,666 –> 00:43:26,200
I like to call it the Somali Shane

1058
00:43:26,700 –> 00:43:27,700
he’s just like no

1059
00:43:27,700 –> 00:43:29,566
no I don’t wanna bias you

1060
00:43:29,666 –> 00:43:31,033
we like it we like it

1061
00:43:31,033 –> 00:43:31,966
tell us what you’re smelling

1062
00:43:31,966 –> 00:43:33,233
tell us what you’re tasting that’s

1063
00:43:33,233 –> 00:43:35,333
that’s fun um

1064
00:43:36,166 –> 00:43:38,566
the Sauvignon Blanc acidity comes through a lot from

1065
00:43:38,566 –> 00:43:43,466
in the back palate it leaves a little bit more like

1066
00:43:43,466 –> 00:43:45,600
voluptuous and weighty

1067
00:43:45,900 –> 00:43:51,533
than maybe my personal palette wants

1068
00:43:51,666 –> 00:43:53,500
but the way that it ends

1069
00:43:53,500 –> 00:43:56,466
it really pulls it back together for me

1070
00:43:56,466 –> 00:44:01,300
whereas I really love witty voluptuous whites

1071
00:44:01,300 –> 00:44:01,633
like

1072
00:44:01,633 –> 00:44:05,500
that’s kind of my jam as I’m always looking for that um

1073
00:44:05,500 –> 00:44:08,166
with the exception of more Loan Malone to Bergonya

1074
00:44:08,166 –> 00:44:10,133
I feel like that’s witty hmm

1075
00:44:11,166 –> 00:44:12,100
no sorry

1076
00:44:12,100 –> 00:44:13,566
I love melon the book on you

1077
00:44:13,833 –> 00:44:15,300
I know um

1078
00:44:15,300 –> 00:44:16,700
but like I feel like

1079
00:44:16,700 –> 00:44:18,766
especially I think since I’ve moved to Arizona

1080
00:44:18,766 –> 00:44:21,033
I’m drinking a lot more whites and ROS

1081
00:44:21,033 –> 00:44:21,633
sure um

1082
00:44:21,633 –> 00:44:23,266
because it’s hot here or I’m sure

1083
00:44:23,266 –> 00:44:26,100
or I’m chilling my reds more and that’s a fun thing too

1084
00:44:26,100 –> 00:44:27,500
to take your light reds

1085
00:44:27,500 –> 00:44:31,000
and chill them down a little bit more um

1086
00:44:31,000 –> 00:44:34,766
and so but I really love weighty

1087
00:44:34,800 –> 00:44:36,100
conversational

1088
00:44:36,100 –> 00:44:39,166
red wines that have all this nuance in them

1089
00:44:39,166 –> 00:44:40,500
and so when I find a weighty

1090
00:44:40,633 –> 00:44:42,800
kind of voluptuous weight

1091
00:44:43,066 –> 00:44:44,666
that I can talk about a little bit more

1092
00:44:44,666 –> 00:44:46,466
that there’s more nuance and more things going on

1093
00:44:46,466 –> 00:44:47,700
and I really enjoy that

1094
00:44:48,466 –> 00:44:50,800
and on top and I think people discount whites

1095
00:44:50,800 –> 00:44:52,300
um back to

1096
00:44:52,300 –> 00:44:53,066
I forget who was saying

1097
00:44:53,066 –> 00:44:55,033
and I think maybe Kris was saying earlier that

1098
00:44:55,033 –> 00:44:55,600
you know

1099
00:44:55,600 –> 00:44:57,700
people come in and say they’re not really into whites

1100
00:44:57,700 –> 00:45:00,066
and I feel like a lot of wine drinkers think

1101
00:45:00,300 –> 00:45:02,633
I’m a real wine drinker I’m a red wine drinker

1102
00:45:02,633 –> 00:45:05,966
you know that’s real wine drinkers drink red wine and

1103
00:45:06,033 –> 00:45:09,500
but there are so many incredible whites out there now

1104
00:45:09,500 –> 00:45:11,800
where as I feel like 10 20 years ago

1105
00:45:12,600 –> 00:45:15,666
it was like something on blog Chardonnay

1106
00:45:15,666 –> 00:45:17,433
like they were fine it was okay

1107
00:45:17,433 –> 00:45:18,166
but it was just like

1108
00:45:18,166 –> 00:45:19,766
you were drinking white because you were hot

1109
00:45:19,766 –> 00:45:21,233
and that’s why you were drinking white

1110
00:45:21,233 –> 00:45:24,466
whereas now it’s like there are incredible yeah

1111
00:45:24,466 –> 00:45:25,866
I mean variety between them

1112
00:45:25,866 –> 00:45:29,100
I can’t tell you how many master somalias

1113
00:45:29,100 –> 00:45:31,300
I’ve met and had conversations with

1114
00:45:31,633 –> 00:45:36,966
that defy the perception that like one um

1115
00:45:37,800 –> 00:45:39,900
white wine is for novices

1116
00:45:39,900 –> 00:45:44,200
red wine is experiential sweet wines are for novices

1117
00:45:44,200 –> 00:45:49,366
dry wines are for those who are experienced

1118
00:45:49,666 –> 00:45:51,900
the number of master somalias

1119
00:45:51,900 –> 00:45:55,900
who claim their favorite varietal

1120
00:45:55,900 –> 00:45:58,533
favorite type of wine to be Riesling

1121
00:45:59,600 –> 00:46:01,700
it’s it’s disproportionate

1122
00:46:01,700 –> 00:46:04,000
it’s remarkable yeah

1123
00:46:04,666 –> 00:46:07,000
yeah so get into whites is what we’re saying

1124
00:46:07,233 –> 00:46:09,566
this is the summer for you to get into whites

1125
00:46:09,566 –> 00:46:12,366
deep and really embrace them

1126
00:46:12,366 –> 00:46:14,300
and experiment with them and play with them

1127
00:46:14,300 –> 00:46:16,033
and these are great examples

1128
00:46:16,033 –> 00:46:18,633
um in the absence of Michael Pierce

1129
00:46:18,633 –> 00:46:20,000
the uh

1130
00:46:21,000 –> 00:46:24,566
now founder the winemaker of Bodega Pierce being here

1131
00:46:24,566 –> 00:46:25,533
um

1132
00:46:26,233 –> 00:46:29,466
we would like to spend just a couple minutes

1133
00:46:29,466 –> 00:46:32,100
letting the rest of the panelists

1134
00:46:32,100 –> 00:46:36,133
talk a little bit about the southwest wine center

1135
00:46:36,666 –> 00:46:40,400
uh who Michael Pierce is the president of

1136
00:46:40,600 –> 00:46:43,033
and the role that glasses were drinking out of

1137
00:46:43,033 –> 00:46:43,633
you may not see

1138
00:46:43,633 –> 00:46:45,466
we don’t often drink out of branded glasses

1139
00:46:45,466 –> 00:46:47,500
but these are Southwest Wine Center glasses

1140
00:46:47,500 –> 00:46:50,166
and the role that the Southwest Wine Center has played

1141
00:46:50,166 –> 00:46:53,200
in the development of wine

1142
00:46:53,200 –> 00:46:56,400
in Arizona if any of you would like to chime

1143
00:46:56,400 –> 00:46:59,066
and say anything about the Southwest Farm Center

1144
00:46:59,066 –> 00:47:00,466
and Michael Pierce

1145
00:47:00,466 –> 00:47:03,000
and just a preemble that before they jump in

1146
00:47:03,166 –> 00:47:07,866
so there’s Yaba Pi College here in the Verde Valley

1147
00:47:07,866 –> 00:47:08,066
and so

1148
00:47:08,066 –> 00:47:12,700
Yaba Pi College has a bit of culture and analogy

1149
00:47:12,700 –> 00:47:16,000
kind of program that wine makers can go through to

1150
00:47:16,000 –> 00:47:17,400
to learn all about it

1151
00:47:17,666 –> 00:47:19,900
and then there’s the Southwest Wine Center

1152
00:47:19,900 –> 00:47:22,133
which is essentially a winery

1153
00:47:22,200 –> 00:47:24,166
and they also have a tasting room

1154
00:47:24,300 –> 00:47:27,966
for graduates of the program

1155
00:47:27,966 –> 00:47:28,700
um and

1156
00:47:28,700 –> 00:47:30,066
and other winemakers as well

1157
00:47:30,066 –> 00:47:32,433
other winemakers get into the Southwest Wine Center

1158
00:47:32,433 –> 00:47:33,600
I’m not sure let’s learn

1159
00:47:33,600 –> 00:47:36,433
but Tom is a graduate of the Southwest Wine Center

1160
00:47:36,433 –> 00:47:38,400
Bree has been involved with it as well

1161
00:47:38,400 –> 00:47:39,033
and so it’s it’s

1162
00:47:39,033 –> 00:47:41,566
it’s it’s a gem here in the Verde Valley

1163
00:47:41,566 –> 00:47:42,633
that we are very proud of

1164
00:47:42,633 –> 00:47:46,666
wine education in the southwest

1165
00:47:46,666 –> 00:47:47,866
yeah my understanding yeah

1166
00:47:47,866 –> 00:47:49,800
so teaching people how to make wine and make great wine

1167
00:47:50,500 –> 00:47:51,800
so the Southwest Wine Center

1168
00:47:51,800 –> 00:47:54,133
those really the um

1169
00:47:54,566 –> 00:47:56,166
blackboard for the students

1170
00:47:56,166 –> 00:47:57,766
those are all student made wines

1171
00:47:57,766 –> 00:48:00,433
they’re doing all the vitic culture

1172
00:48:00,433 –> 00:48:03,666
the analogy and you’re learning the ropes

1173
00:48:03,966 –> 00:48:04,766
so

1174
00:48:05,433 –> 00:48:06,366
and then I know

1175
00:48:06,366 –> 00:48:09,633
they also sell grapes from their Vineyard

1176
00:48:09,633 –> 00:48:12,300
to other wineries I’m not sure exactly which ones

1177
00:48:12,300 –> 00:48:14,700
but they can and um

1178
00:48:15,066 –> 00:48:17,466
all the wines are it’s the students

1179
00:48:17,466 –> 00:48:19,800
it talk about innovation and ideas

1180
00:48:19,800 –> 00:48:23,000
like some comes up with an idea they’re doing need

1181
00:48:23,000 –> 00:48:24,966
and over the years they’ve done that

1182
00:48:24,966 –> 00:48:25,666
and hey

1183
00:48:25,666 –> 00:48:28,433
let’s try sparkling wine and they tried doing that

1184
00:48:28,433 –> 00:48:31,000
um but so they’re always trying

1185
00:48:31,666 –> 00:48:33,633
it’s the students that are doing students hey

1186
00:48:33,633 –> 00:48:36,600
I want to try this method and I’ll try it out

1187
00:48:36,600 –> 00:48:37,800
so it’s kind of fun

1188
00:48:38,966 –> 00:48:39,766
yeah

1189
00:48:41,366 –> 00:48:43,800
and so it’s actually really cool

1190
00:48:43,800 –> 00:48:46,033
because the three of us that are here today

1191
00:48:46,033 –> 00:48:48,466
on the panel and then Michael who’s not with us

1192
00:48:48,466 –> 00:48:52,266
um we all have a lot of intermingling

1193
00:48:52,266 –> 00:48:54,933
ways that this industry has funneled us

1194
00:48:55,233 –> 00:48:57,300
on similar trajectories or

1195
00:48:57,300 –> 00:48:59,666
you know we’ve cross paths with each other

1196
00:48:59,766 –> 00:49:01,066
um you know

1197
00:49:01,066 –> 00:49:01,900
back I was

1198
00:49:01,900 –> 00:49:02,600
one of the first 10

1199
00:49:02,600 –> 00:49:04,666
graduates from the Southwest Wine Center

1200
00:49:04,900 –> 00:49:07,866
and we didn’t even have the actual wine center there

1201
00:49:07,866 –> 00:49:08,300
yet so

1202
00:49:08,300 –> 00:49:11,966
I actually had to beg other local winemakers

1203
00:49:11,966 –> 00:49:13,800
to get my working hours in

1204
00:49:13,800 –> 00:49:16,466
in the winery and that was Joe Bashard

1205
00:49:16,700 –> 00:49:18,666
um Chacha Tumbleweed

1206
00:49:18,666 –> 00:49:22,866
Kris’s partner and um Michael

1207
00:49:22,866 –> 00:49:23,666
Pierce

1208
00:49:23,700 –> 00:49:28,033
had just started teaching anology at Yavapai College

1209
00:49:28,033 –> 00:49:30,866
for the Southwest Wine Center program

1210
00:49:31,900 –> 00:49:35,133
right as I was exiting the program and graduating

1211
00:49:35,366 –> 00:49:38,700
um and Tom was coming in then and taking classes

1212
00:49:38,700 –> 00:49:40,266
and then a student uh

1213
00:49:40,266 –> 00:49:43,133
founded club was formed called the Grand Crew

1214
00:49:43,500 –> 00:49:48,233
and so we’ve all had these different ways that are

1215
00:49:48,233 –> 00:49:50,400
paths of all crossed um

1216
00:49:50,400 –> 00:49:55,633
Michael and Kris both a long time ago worked

1217
00:49:55,633 –> 00:49:57,300
and Joe Bashard all worked at Page

1218
00:49:57,300 –> 00:49:59,533
Spring Cellars a very long time ago

1219
00:49:59,900 –> 00:50:02,433
and then there was a winery co op collective

1220
00:50:02,433 –> 00:50:06,633
where we all made wines at the same time together

1221
00:50:06,633 –> 00:50:08,866
I used to have my own label with a couple of partners

1222
00:50:08,866 –> 00:50:09,800
as well

1223
00:50:10,500 –> 00:50:12,966
the Oddity Wine Collective and you know

1224
00:50:12,966 –> 00:50:17,800
we were all Shelter Tumbleweed and Michael Pierce’s uh

1225
00:50:18,300 –> 00:50:21,366
Saculum Cellars label and Bodega Pierce

1226
00:50:21,366 –> 00:50:22,733
when he got going

1227
00:50:23,066 –> 00:50:25,966
we were all working together in the same facility

1228
00:50:25,966 –> 00:50:28,633
so it’s really cool how um

1229
00:50:28,633 –> 00:50:32,900
the Arizona wine community is really um

1230
00:50:33,433 –> 00:50:36,700
a community we’ve all worked together over the years

1231
00:50:36,700 –> 00:50:38,800
in different ways and capacities

1232
00:50:38,800 –> 00:50:40,633
and um

1233
00:50:40,633 –> 00:50:43,433
I think we’ve all just kind of grown up with each other

1234
00:50:43,433 –> 00:50:46,266
and in the wine world and it’s been really cool

1235
00:50:46,500 –> 00:50:48,766
to see the evolution of certain things

1236
00:50:48,766 –> 00:50:49,600
over time

1237
00:50:50,366 –> 00:50:51,400
yeah yeah

1238
00:50:51,400 –> 00:50:52,633
it’s been real it’s really great

1239
00:50:52,633 –> 00:50:53,366
and I have to say

1240
00:50:53,366 –> 00:50:55,800
even when I lived in Napa for a little while

1241
00:50:56,500 –> 00:50:59,300
you know some industries are very competitive

1242
00:50:59,366 –> 00:51:01,800
where they’re like if you ask them

1243
00:51:01,800 –> 00:51:03,266
oh who’s your other favorite

1244
00:51:03,266 –> 00:51:03,766
and they’re just like no

1245
00:51:03,766 –> 00:51:05,466
no but in the wine industry

1246
00:51:05,466 –> 00:51:06,166
people are like oh

1247
00:51:06,166 –> 00:51:08,400
go to this winery go to that winery

1248
00:51:08,400 –> 00:51:08,966
and so like

1249
00:51:08,966 –> 00:51:11,633
I feel like that’s a wine industry thing a little bit

1250
00:51:11,633 –> 00:51:15,000
but here in Arizona it’s taken to the next level

1251
00:51:15,066 –> 00:51:17,466
it really is like everyone knows everyone

1252
00:51:17,466 –> 00:51:18,766
everyone supporting everyone

1253
00:51:18,766 –> 00:51:20,433
everyone wants everyone to be successful

1254
00:51:20,433 –> 00:51:21,466
like and so

1255
00:51:21,466 –> 00:51:24,700
it’s just a really fun time to be in Arizona

1256
00:51:24,700 –> 00:51:27,200
and in the wine industry um

1257
00:51:27,200 –> 00:51:30,866
and so if you’re planning a summer vacation again

1258
00:51:30,866 –> 00:51:32,500
come visit us maybe uh

1259
00:51:32,500 –> 00:51:34,933
maybe a fall vacation late spring

1260
00:51:35,566 –> 00:51:37,300
early fall yeah yeah

1261
00:51:38,566 –> 00:51:40,033
come on out in July no

1262
00:51:40,033 –> 00:51:41,200
don’t seriously

1263
00:51:43,600 –> 00:51:45,000
awesome I just want

1264
00:51:45,000 –> 00:51:46,266
I wanted to say that

1265
00:51:46,266 –> 00:51:49,400
Michael Pierce is a really hard working person

1266
00:51:49,400 –> 00:51:51,400
and a very um

1267
00:51:52,000 –> 00:51:54,166
uh concise teacher

1268
00:51:54,166 –> 00:51:56,833
and he’s really given a lot of knowledge to people

1269
00:51:56,833 –> 00:51:58,000
and he’s really um

1270
00:51:58,000 –> 00:51:59,733
spent a lot of sweat on that

1271
00:51:59,900 –> 00:52:02,533
and his wine making is really delightful

1272
00:52:02,633 –> 00:52:04,366
and if you’re trying this white

1273
00:52:04,466 –> 00:52:06,800
um there’s a component in it

1274
00:52:06,800 –> 00:52:08,433
that’s the malvacy of Bianca

1275
00:52:08,433 –> 00:52:10,933
that is so familiar to Arizona

1276
00:52:11,200 –> 00:52:13,566
it’s like a little bit green on the nose

1277
00:52:13,566 –> 00:52:16,400
but it kind of goes into grapefruit pith on the mouth

1278
00:52:16,433 –> 00:52:18,300
sure and it mingles really well

1279
00:52:18,300 –> 00:52:20,466
with the soft block that he put in there

1280
00:52:20,466 –> 00:52:21,666
and um

1281
00:52:21,700 –> 00:52:23,433
it might seem fat at first

1282
00:52:23,433 –> 00:52:24,766
but if you give it some time

1283
00:52:24,766 –> 00:52:27,266
it’s actually pretty racy

1284
00:52:27,433 –> 00:52:29,033
and it’s very well executed

1285
00:52:29,033 –> 00:52:30,033
so um

1286
00:52:30,033 –> 00:52:31,000
hats off to Michael

1287
00:52:31,000 –> 00:52:34,700
he’s always sneaky and working his butt off

1288
00:52:34,766 –> 00:52:37,166
he’s a great guy I definitely agree

1289
00:52:37,166 –> 00:52:40,033
this is like a this is like a fun conversational line

1290
00:52:40,033 –> 00:52:41,466
because as I mentioned

1291
00:52:41,466 –> 00:52:43,500
like at my perception initially on the

1292
00:52:43,500 –> 00:52:45,100
on the attack is like

1293
00:52:45,633 –> 00:52:50,800
it’s very round and the malicea shines through there

1294
00:52:50,800 –> 00:52:53,666
on the back palate you get that floral brightness

1295
00:52:53,666 –> 00:52:55,866
that levity um

1296
00:52:55,866 –> 00:53:01,566
and the acidity also like tailors it in very nicely

1297
00:53:01,566 –> 00:53:03,933
like it it becomes

1298
00:53:04,266 –> 00:53:05,600
it becomes a different

1299
00:53:05,600 –> 00:53:08,466
a different thing as you swallow it

1300
00:53:08,466 –> 00:53:11,266
than it is on the initial impression

1301
00:53:11,400 –> 00:53:12,966
yeah it’s a good story

1302
00:53:13,066 –> 00:53:14,266
good work Michael

1303
00:53:14,300 –> 00:53:15,366
yeah yeah

1304
00:53:15,366 –> 00:53:16,433
for sure yeah

1305
00:53:16,433 –> 00:53:17,600
the beautiful one

1306
00:53:18,633 –> 00:53:21,333
it actually it has a really cool um

1307
00:53:22,266 –> 00:53:25,200
almost like a white pepper spice on the finish

1308
00:53:25,400 –> 00:53:28,800
that lingers them on the palette for quite some time

1309
00:53:28,800 –> 00:53:30,666
yeah yeah

1310
00:53:31,233 –> 00:53:32,233
yeah it

1311
00:53:32,233 –> 00:53:34,066
that that is kind of hanging out here

1312
00:53:34,066 –> 00:53:35,400
it’s more down here

1313
00:53:35,400 –> 00:53:37,400
like it’s even past the back of my tongue

1314
00:53:37,400 –> 00:53:38,900
it’s almost like we’re cool

1315
00:53:38,900 –> 00:53:40,766
yeah we like sits

1316
00:53:43,966 –> 00:53:46,600
I love it all right Tom

1317
00:53:48,266 –> 00:53:51,166
we have our one rose which I have to say Tom

1318
00:53:51,166 –> 00:53:54,233
before you even start the first time I tasted this rose

1319
00:53:54,233 –> 00:53:55,700
I mean I’ve had a lot of rose

1320
00:53:55,700 –> 00:53:57,266
especially again living in Arizona

1321
00:53:57,266 –> 00:53:59,766
you drink a lot of rose a this is

1322
00:54:01,033 –> 00:54:03,466
I love this rose so Tom

1323
00:54:03,466 –> 00:54:04,566
tell us about it

1324
00:54:05,166 –> 00:54:07,600
okay so um

1325
00:54:08,500 –> 00:54:09,800
this will say it’s

1326
00:54:09,800 –> 00:54:12,466
kind of like getting off the white side of things

1327
00:54:12,466 –> 00:54:14,400
where these are red grapes that are

1328
00:54:15,833 –> 00:54:20,400
um used to make this rose so I’ll post winery

1329
00:54:21,433 –> 00:54:22,966
this is a glay rose

1330
00:54:23,166 –> 00:54:26,900
and a glay was my great grandmother’s first name

1331
00:54:27,100 –> 00:54:29,533
so it’s kind of hard to find me

1332
00:54:31,466 –> 00:54:33,033
how many how many people have a grandmother

1333
00:54:33,033 –> 00:54:34,966
they know great grandma

1334
00:54:35,166 –> 00:54:38,033
so this is done with the Sandy a method

1335
00:54:38,033 –> 00:54:42,433
so we bleed off juice when we’re sending them

1336
00:54:42,433 –> 00:54:44,600
grapes through the stemmer

1337
00:54:45,800 –> 00:54:49,033
and then we pull that off and we ferment them

1338
00:54:49,033 –> 00:54:50,733
I ferment them separately

1339
00:54:52,166 –> 00:54:56,133
so this is a blend of 20% pizzera

1340
00:54:56,666 –> 00:55:04,466
40% Malbec 27% Grenache and 13% my bedroom um

1341
00:55:04,466 –> 00:55:05,966
but they were fermented individually

1342
00:55:05,966 –> 00:55:09,466
this is all wild fermentation um

1343
00:55:09,766 –> 00:55:12,466
and then at the end we blended I blended it together

1344
00:55:12,466 –> 00:55:17,133
my keep saying we wife is involved to Teresa um

1345
00:55:17,500 –> 00:55:21,066
and came up with this and I was thinking it was like

1346
00:55:21,266 –> 00:55:23,600
this is fourteen and a/2 percent alcohol

1347
00:55:23,766 –> 00:55:27,800
which is a little too high for rose when I said oh

1348
00:55:27,800 –> 00:55:29,300
I don’t wanna you know

1349
00:55:29,300 –> 00:55:31,966
moderate it bring bring the alcohol down

1350
00:55:31,966 –> 00:55:35,666
just do it so I left it at what it is um

1351
00:55:35,666 –> 00:55:36,600
the grapes

1352
00:55:37,400 –> 00:55:39,233
the teacher are in the mall back

1353
00:55:39,233 –> 00:55:42,133
come from one Alba’s son G

1354
00:55:42,500 –> 00:55:45,066
who has a Vineyard right next to his dad’s

1355
00:55:45,066 –> 00:55:46,966
which is across the street from where

1356
00:55:46,966 –> 00:55:48,400
where my property is

1357
00:55:49,700 –> 00:55:50,766
and then the Gornache

1358
00:55:50,766 –> 00:55:53,466
and my bedroom were from Golden Rule

1359
00:55:54,300 –> 00:55:55,300
their Vineyard

1360
00:55:57,566 –> 00:55:59,300
gonna play about this um

1361
00:56:01,233 –> 00:56:02,966
I don’t know I think it’s kind of fun

1362
00:56:03,100 –> 00:56:04,066
I know

1363
00:56:05,166 –> 00:56:07,133
I think it’s very fun Tom

1364
00:56:08,266 –> 00:56:10,500
it had like a candied strawberry nose

1365
00:56:10,500 –> 00:56:12,366
like this honey like

1366
00:56:12,966 –> 00:56:13,800
yeah

1367
00:56:13,800 –> 00:56:18,766
but also like there’s like this stinging bass to it

1368
00:56:20,466 –> 00:56:21,866
yeah it’s so fun

1369
00:56:24,033 –> 00:56:25,466
yeah I kind of get the um

1370
00:56:25,466 –> 00:56:28,866
the the Breeze dried strawberries that you get in like

1371
00:56:28,966 –> 00:56:32,600
um like in cereals or like granola pack

1372
00:56:34,000 –> 00:56:34,866
yeah

1373
00:56:36,800 –> 00:56:38,633
and it is honeyed too yeah

1374
00:56:38,633 –> 00:56:40,900
but I feel like you usually get honeyed in rose

1375
00:56:40,900 –> 00:56:41,766
very often

1376
00:56:44,000 –> 00:56:45,333
little butterscotch

1377
00:56:46,866 –> 00:56:48,633
yeah butterscotch and like

1378
00:56:48,633 –> 00:56:52,400
and like dried orange peel and like odds

1379
00:56:52,400 –> 00:56:58,033
it’s so much more diverse in the profile of the aromas

1380
00:56:58,033 –> 00:56:59,166
in the flavors

1381
00:56:59,366 –> 00:57:03,366
and you might get from a lot of the more traditional

1382
00:57:04,233 –> 00:57:05,700
I don’t even know traditionals

1383
00:57:05,700 –> 00:57:10,666
the right word but like the Rosades that are

1384
00:57:12,200 –> 00:57:18,000
so pale and basically kind of insipid and innocuous

1385
00:57:18,000 –> 00:57:19,566
yeah where it’s just like

1386
00:57:19,566 –> 00:57:24,333
here’s a hint of cranberry and a little zip

1387
00:57:24,600 –> 00:57:31,466
and then it’s done like having a rose that is

1388
00:57:33,800 –> 00:57:34,866
and like yeah

1389
00:57:35,000 –> 00:57:37,000
like draws your attention to it

1390
00:57:37,000 –> 00:57:39,233
like I want to talk to you

1391
00:57:39,233 –> 00:57:42,266
yeah what are you saying is really fun

1392
00:57:42,433 –> 00:57:44,000
it’s it thank you

1393
00:57:44,000 –> 00:57:46,366
Thomas is you’re welcome

1394
00:57:46,366 –> 00:57:47,166
yeah

1395
00:57:47,633 –> 00:57:49,633
when you do it as these guys know

1396
00:57:49,633 –> 00:57:52,366
you put it together and you keep your fingers crossed

1397
00:57:52,366 –> 00:57:53,400
you I hope this is

1398
00:57:54,700 –> 00:57:57,300
so you

1399
00:57:57,300 –> 00:58:02,200
you fermented all the components of these separately

1400
00:58:02,666 –> 00:58:05,900
yes and then blended all four of those bridals

1401
00:58:05,900 –> 00:58:09,800
together as Rose a instead of co fermentation

1402
00:58:10,166 –> 00:58:13,100
correct because I let it off

1403
00:58:13,100 –> 00:58:14,766
you know as going through right

1404
00:58:15,966 –> 00:58:18,466
we would separate we could have dumped it all together

1405
00:58:21,100 –> 00:58:25,366
I feel like that’s a lot of diligence for a wine that

1406
00:58:25,466 –> 00:58:27,700
for many wineries is kind of

1407
00:58:29,000 –> 00:58:32,500
a Passover a leftover you know

1408
00:58:32,500 –> 00:58:34,300
you bleed off some juice and be like okay

1409
00:58:34,300 –> 00:58:36,233
we’ll make a rose out of that yeah

1410
00:58:36,233 –> 00:58:42,100
but to take the time to have a Sonia bleed off of this

1411
00:58:42,100 –> 00:58:44,733
and this and this and blend this

1412
00:58:44,766 –> 00:58:45,600
and then

1413
00:58:46,000 –> 00:58:49,600
take the time to reassemble them into something

1414
00:58:49,600 –> 00:58:51,466
that has this

1415
00:58:52,400 –> 00:58:54,533
frankly like a little bit more

1416
00:58:56,166 –> 00:58:59,400
structure and presence yeah

1417
00:58:59,400 –> 00:59:00,466
um

1418
00:59:01,600 –> 00:59:03,200
we’re smitten yeah

1419
00:59:03,200 –> 00:59:05,266
there are there are many Rosades that make us stop

1420
00:59:05,266 –> 00:59:06,700
and have a conversation and

1421
00:59:06,700 –> 00:59:09,100
and this is one of them and we yeah

1422
00:59:09,100 –> 00:59:12,000
we think it’s really fun tell us about your journey

1423
00:59:12,000 –> 00:59:15,566
a little bit to becoming a wine maker

1424
00:59:15,566 –> 00:59:18,566
in Southwest Wine Center and on Fall US Winery

1425
00:59:18,566 –> 00:59:19,500
and what that means

1426
00:59:19,500 –> 00:59:21,400
and give us a little bit of your story

1427
00:59:21,400 –> 00:59:23,566
yeah years ago

1428
00:59:23,700 –> 00:59:27,166
um I was involved in a restaurant drinking wine

1429
00:59:27,166 –> 00:59:29,800
but I was involved in a restaurant with some partners

1430
00:59:30,300 –> 00:59:34,366
and so I want to be the kind of the wine guy here

1431
00:59:36,066 –> 00:59:39,900
but after that I started making wine at home

1432
00:59:40,266 –> 00:59:41,500
so I was

1433
00:59:42,066 –> 00:59:43,666
you know trying out different things as well

1434
00:59:43,666 –> 00:59:44,766
how does this really work

1435
00:59:44,766 –> 00:59:46,766
you know I really wanted to know how it work

1436
00:59:46,966 –> 00:59:48,500
so I started with fruit wines

1437
00:59:48,500 –> 00:59:51,000
because it couldn’t get grapes so I did

1438
00:59:52,766 –> 00:59:56,600
peaches and pears and apples and I don’t know

1439
00:59:56,600 –> 00:59:59,500
name a fruit and I I I did it um

1440
00:59:59,500 –> 01:00:02,000
I even did things like uh

1441
01:00:02,000 –> 01:00:04,566
I made an orange wine out of oranges

1442
01:00:05,033 –> 01:00:07,900
grapefruits that kind of thing too um

1443
01:00:07,900 –> 01:00:09,866
and then one of the more fun ones was

1444
01:00:09,866 –> 01:00:11,333
I did the tomato wine

1445
01:00:12,400 –> 01:00:15,600
which was kind of fun that one like an award right

1446
01:00:15,600 –> 01:00:17,600
like wasn’t it yeah

1447
01:00:17,600 –> 01:00:18,833
for the emerging winemakers thing

1448
01:00:18,833 –> 01:00:20,733
yeah yeah

1449
01:00:20,900 –> 01:00:23,066
tomato you guys tomato wine

1450
01:00:23,233 –> 01:00:24,266
yeah well

1451
01:00:24,266 –> 01:00:25,466
what happened was I was at

1452
01:00:25,466 –> 01:00:29,133
I was at the school and Michael Pierce was

1453
01:00:29,666 –> 01:00:30,866
he was my boss at the time

1454
01:00:30,866 –> 01:00:32,333
that I was working in the wine center

1455
01:00:32,500 –> 01:00:34,133
driving the forklift deck and stuff

1456
01:00:34,466 –> 01:00:35,000
he said hey

1457
01:00:35,000 –> 01:00:37,766
can you do a presentation to the master gardeners

1458
01:00:38,300 –> 01:00:41,000
and you know I’m making wine

1459
01:00:41,000 –> 01:00:44,900
so I went up there and started talking about yeah

1460
01:00:44,900 –> 01:00:46,900
your sugar in the east and all that stuff

1461
01:00:46,900 –> 01:00:47,300
and they said

1462
01:00:47,300 –> 01:00:51,400
you can make wine out of anything just about

1463
01:00:51,633 –> 01:00:53,866
and one of the ladies register

1464
01:00:53,866 –> 01:00:54,700
he said oh

1465
01:00:54,700 –> 01:00:55,933
how about tomatoes

1466
01:00:56,400 –> 01:00:59,100
and I had never I didn’t do it yet and I said

1467
01:00:59,100 –> 01:01:00,633
oh yeah you can make it up tomatoes

1468
01:01:00,633 –> 01:01:01,800
so the next day

1469
01:01:01,866 –> 01:01:07,966
went to the Ranchero Food Center down in Mesa

1470
01:01:08,233 –> 01:01:11,300
I got like 50 pounds of tomatoes and and I said

1471
01:01:11,300 –> 01:01:12,700
all right let’s see if this really works

1472
01:01:12,700 –> 01:01:14,933
so I didn’t want to light it for me

1473
01:01:15,700 –> 01:01:19,966
that tomato wine was doable when I had to

1474
01:01:19,966 –> 01:01:21,300
I had to see if it would work

1475
01:01:21,300 –> 01:01:25,100
close one and then bottles of that

1476
01:01:25,600 –> 01:01:27,200
I do have some bottles left over

1477
01:01:27,200 –> 01:01:29,866
that was my question exactly yeah

1478
01:01:29,866 –> 01:01:31,366
Evans been dying to

1479
01:01:31,700 –> 01:01:34,033
Evan has been saying is for as long as I’ve known him

1480
01:01:34,033 –> 01:01:34,400
like

1481
01:01:34,400 –> 01:01:36,900
if you’re ever gonna make wine out of another fruit

1482
01:01:36,900 –> 01:01:41,366
other than grapes like tomatoes have acidity at least

1483
01:01:41,433 –> 01:01:43,766
you know the appropriate amount of acidity

1484
01:01:43,866 –> 01:01:46,333
and the only thing I can think of is tomatoes

1485
01:01:47,033 –> 01:01:48,200
yeah um

1486
01:01:48,266 –> 01:01:52,100
I made two batches first batch was only a gallon

1487
01:01:52,100 –> 01:01:53,100
that was the one

1488
01:01:53,666 –> 01:01:54,366
and then the next one

1489
01:01:54,366 –> 01:01:58,666
I did like kind of five or six gallons in a carboy um

1490
01:01:59,200 –> 01:02:03,100
so it’s fun and I think the other one that um

1491
01:02:03,966 –> 01:02:05,566
was kind of interesting was

1492
01:02:05,566 –> 01:02:07,866
I made a pirate camp of wine

1493
01:02:08,366 –> 01:02:10,066
oh yeah whoa wait

1494
01:02:10,066 –> 01:02:12,133
is that pirate camp the poisonous

1495
01:02:12,166 –> 01:02:14,900
that’s what everybody says but high levels

1496
01:02:16,366 –> 01:02:19,700
it’s 600 on a list of the most poisonous things

1497
01:02:19,700 –> 01:02:22,133
and you got to eat like a ton of it okay

1498
01:02:22,800 –> 01:02:26,000
so don’t don’t drink a case of it of the wine no

1499
01:02:27,900 –> 01:02:30,200
it’s concentrated but

1500
01:02:32,700 –> 01:02:33,966
but um

1501
01:02:35,233 –> 01:02:36,033
your boss was

1502
01:02:36,033 –> 01:02:39,933
one of the judges at the Emerging Winemakers

1503
01:02:40,166 –> 01:02:42,900
and he took a bottle with him when he left

1504
01:02:43,766 –> 01:02:45,000
but he really liked it

1505
01:02:46,066 –> 01:02:47,866
if you have a bottle that you’re willing to open

1506
01:02:47,866 –> 01:02:50,266
with us I think we’re all curious yeah

1507
01:02:50,266 –> 01:02:52,266
next time you come up to the Birdie Valley no

1508
01:02:52,266 –> 01:02:55,166
we’ll drive down there or we’ll come to you and well

1509
01:02:55,666 –> 01:02:57,700
that’s right true story

1510
01:02:57,700 –> 01:02:59,700
I can attest the year that he won

1511
01:02:59,700 –> 01:03:02,266
there was a large patio party at Tumbleweed

1512
01:03:02,266 –> 01:03:03,800
Post the winning

1513
01:03:03,866 –> 01:03:07,066
and Tom shared a bottle and it was delicious

1514
01:03:07,066 –> 01:03:08,366
oh yeah oh

1515
01:03:08,366 –> 01:03:09,466
you had it well

1516
01:03:09,466 –> 01:03:10,500
I had it yeah

1517
01:03:10,500 –> 01:03:13,733
but this is long ago I can barely remember

1518
01:03:14,800 –> 01:03:17,266
I also wonder if you wonder how the ages of the bottle

1519
01:03:17,266 –> 01:03:20,266
cause there’s not the only places that have a tomato

1520
01:03:20,266 –> 01:03:21,800
or a pilot camp that you don’t

1521
01:03:22,066 –> 01:03:24,666
oh yeah we’ve been Asians for 15 years now

1522
01:03:26,000 –> 01:03:28,166
so fun I love it

1523
01:03:28,166 –> 01:03:31,100
that experimentation that is happening in Arizona

1524
01:03:31,100 –> 01:03:31,866
you guys yeah

1525
01:03:31,866 –> 01:03:33,066
these are the people

1526
01:03:33,266 –> 01:03:35,866
these are the people that are like

1527
01:03:36,566 –> 01:03:42,533
at the helm of creating what Arizona is going to be

1528
01:03:42,766 –> 01:03:46,600
and we’re so excited to show off what they’re doing

1529
01:03:46,600 –> 01:03:51,133
right now and encourage them to continue to

1530
01:03:52,366 –> 01:03:55,400
make strides and make waves yeah

1531
01:03:55,400 –> 01:03:58,566
um gosh yeah

1532
01:03:58,566 –> 01:03:59,500
exciting new stuff

1533
01:03:59,500 –> 01:04:01,700
I’m so excited to be back in my hometown

1534
01:04:01,700 –> 01:04:04,866
and know all of you and encourage

1535
01:04:04,866 –> 01:04:07,966
and promote what all of you are doing

1536
01:04:08,800 –> 01:04:10,900
and that’s a lot to say for Evan because I have to say

1537
01:04:10,900 –> 01:04:12,633
when we first decided to move back here

1538
01:04:12,633 –> 01:04:14,000
he was like I don’t know

1539
01:04:14,000 –> 01:04:16,933
we’re moving back to my hometown of Cottonwood

1540
01:04:17,033 –> 01:04:19,000
and he he always used to say when I

1541
01:04:19,000 –> 01:04:23,200
when I grew up there was only one stop light in town

1542
01:04:23,200 –> 01:04:25,833
haha so he like

1543
01:04:25,833 –> 01:04:26,500
you know it’s

1544
01:04:26,500 –> 01:04:28,400
it’s a thing and it’s really

1545
01:04:28,400 –> 01:04:29,700
it’s amazing how much it’s grown

1546
01:04:29,700 –> 01:04:32,566
even since I first came here four years ago

1547
01:04:32,566 –> 01:04:34,200
or whatever it was um

1548
01:04:34,200 –> 01:04:36,800
the strides that are being made with the wine and

1549
01:04:36,800 –> 01:04:37,833
and other areas too

1550
01:04:37,833 –> 01:04:41,200
beer in Phoenix the beer scene in Phoenix is amazing

1551
01:04:41,233 –> 01:04:43,200
the cocktail scene in Phoenix is amazing

1552
01:04:43,200 –> 01:04:47,033
like there’s a lot of really amazing stuff going on

1553
01:04:47,033 –> 01:04:49,733
and just continues percolating yeah

1554
01:04:49,833 –> 01:04:50,800
yeah and it’s in it

1555
01:04:50,800 –> 01:04:52,900
you know Arizona is not a place that people think of

1556
01:04:52,900 –> 01:04:54,466
when they think of crack alcohol

1557
01:04:54,800 –> 01:04:55,966
you know people yeah

1558
01:04:56,200 –> 01:04:58,800
people think of craft beer and they think of like yeah

1559
01:04:58,800 –> 01:05:01,000
her Austin like these other places

1560
01:05:01,000 –> 01:05:03,200
but it’s I’m telling you wow

1561
01:05:03,966 –> 01:05:05,300
because we’re here no

1562
01:05:05,300 –> 01:05:06,800
cause we’re here yeah

1563
01:05:07,100 –> 01:05:09,233
I have one more question for Tom

1564
01:05:09,233 –> 01:05:11,500
before we move into the happy hour sure

1565
01:05:11,500 –> 01:05:12,700
um Tom

1566
01:05:12,700 –> 01:05:14,100
because you’re so new

1567
01:05:14,200 –> 01:05:16,466
where can everybody find your wine

1568
01:05:16,466 –> 01:05:17,766
oh good question

1569
01:05:18,300 –> 01:05:19,133
it’s hard

1570
01:05:19,800 –> 01:05:24,400
I have some wine up in Cottonwood at Eden

1571
01:05:25,500 –> 01:05:29,266
and I also have the mall back over at Vina Zona okay

1572
01:05:30,166 –> 01:05:33,800
and then I have your summon Phoenix at

1573
01:05:35,100 –> 01:05:36,300
Beckett’s table

1574
01:05:37,633 –> 01:05:42,100
that’s a great restaurant and then mostly I do fairs

1575
01:05:42,100 –> 01:05:42,900
you know

1576
01:05:43,400 –> 01:05:47,566
the wine fair festivals and so

1577
01:05:48,500 –> 01:05:51,300
and I have a taster on Wilcox that’s by appointment

1578
01:05:51,300 –> 01:05:53,366
because it’s because I’m never there

1579
01:05:54,833 –> 01:05:58,366
so it’s hard you know

1580
01:05:59,000 –> 01:06:02,100
giant presence in Arizona

1581
01:06:02,433 –> 01:06:05,800
but I’m trying bunch of wine if you come to Sonolia

1582
01:06:05,800 –> 01:06:08,133
I got there’s some some restaurants there

1583
01:06:08,666 –> 01:06:09,766
well Tom

1584
01:06:09,866 –> 01:06:11,400
I would say

1585
01:06:12,033 –> 01:06:15,866
and I think Suzanne would agree wholeheartedly

1586
01:06:15,866 –> 01:06:19,433
Beckett’s table great restaurant yeah

1587
01:06:19,433 –> 01:06:20,100
if you’re gonna be

1588
01:06:20,100 –> 01:06:22,766
if you’re gonna be somewhere in Phoenix

1589
01:06:23,900 –> 01:06:27,266
that is a great place wonderful placement

1590
01:06:27,266 –> 01:06:28,500
I’m so happy for you

1591
01:06:28,500 –> 01:06:32,500
and I know that Eden is going to show off your brand

1592
01:06:32,966 –> 01:06:34,300
beautifully yeah

1593
01:06:34,300 –> 01:06:37,600
Eden’s great as well for sure Bree food

1594
01:06:37,766 –> 01:06:39,833
may I say one thing you were saying

1595
01:06:39,833 –> 01:06:41,266
this is a misconception

1596
01:06:41,266 –> 01:06:43,100
that has been bothering me for years

1597
01:06:43,100 –> 01:06:45,766
and it has to do with the wholesale

1598
01:06:45,900 –> 01:06:47,700
and where wines are placed in

1599
01:06:47,700 –> 01:06:51,666
the idea that we actually treat rose like a

1600
01:06:51,666 –> 01:06:54,733
like a just an extra yeah

1601
01:06:54,966 –> 01:06:58,166
for Chateau Tumbleweed Rose is the No. 1

1602
01:06:58,166 –> 01:07:00,533
hardest thing that we make every year

1603
01:07:00,633 –> 01:07:01,900
and it drives me crazy

1604
01:07:01,900 –> 01:07:03,400
that everyone wants it really fast

1605
01:07:03,400 –> 01:07:04,966
they only want it really young

1606
01:07:04,966 –> 01:07:06,666
and they never want it to age

1607
01:07:06,766 –> 01:07:09,933
like it’s a really important part of our program

1608
01:07:09,966 –> 01:07:11,833
we take up so much tank space

1609
01:07:11,833 –> 01:07:13,600
we take up so much time

1610
01:07:14,066 –> 01:07:16,300
it has to have a really slow ferment

1611
01:07:16,300 –> 01:07:19,500
or else it starts to throw stinky sulfides

1612
01:07:19,666 –> 01:07:22,766
it’s like so tender and so vulnerable

1613
01:07:22,766 –> 01:07:24,800
and we work our asses off on it

1614
01:07:24,800 –> 01:07:26,966
and it’s really weird that somehow

1615
01:07:26,966 –> 01:07:30,266
it got twisted in the sales end of things

1616
01:07:30,800 –> 01:07:32,500
for people to believe that it’s just kind of

1617
01:07:32,500 –> 01:07:35,466
a toss away like especially in Arizona

1618
01:07:35,466 –> 01:07:37,466
we work really hard on rose

1619
01:07:37,666 –> 01:07:40,366
and I’d love to have everyone’s help

1620
01:07:40,366 –> 01:07:42,200
changing that misconception

1621
01:07:42,200 –> 01:07:44,233
cause it’s so important to us

1622
01:07:44,233 –> 01:07:47,766
and it’s really like such a beautiful um

1623
01:07:47,766 –> 01:07:49,666
way to drink wine anyway

1624
01:07:50,100 –> 01:07:52,166
that was such a good point

1625
01:07:52,766 –> 01:07:54,166
it’s so true like we

1626
01:07:54,166 –> 01:07:56,433
every year we spend so much more care

1627
01:07:56,433 –> 01:07:58,000
and attention to detail with our rose

1628
01:07:58,000 –> 01:07:59,466
than any other program

1629
01:08:00,166 –> 01:08:01,500
and it’s it is

1630
01:08:01,500 –> 01:08:05,233
it’s so easily flawed like if you don’t

1631
01:08:05,233 –> 01:08:07,400
if you don’t treat it delicately

1632
01:08:07,400 –> 01:08:10,600
it can easily just go the wrong way very quickly

1633
01:08:10,866 –> 01:08:13,200
and so we do have to spend a lot of extra care

1634
01:08:13,200 –> 01:08:15,000
and attention to make these

1635
01:08:15,033 –> 01:08:16,666
really delicious rose

1636
01:08:16,666 –> 01:08:18,266
that are you know

1637
01:08:18,266 –> 01:08:22,366
either fruit forward or very live and aesthetic

1638
01:08:22,366 –> 01:08:24,900
you know whichever way you’re taking it

1639
01:08:24,900 –> 01:08:27,366
they’re somehow more fragile than their red

1640
01:08:27,366 –> 01:08:28,966
or white counterparts

1641
01:08:29,200 –> 01:08:31,900
with a little consistent and super education point

1642
01:08:31,900 –> 01:08:33,100
that is is lost

1643
01:08:33,100 –> 01:08:34,433
and I think part of the very solid

1644
01:08:34,433 –> 01:08:35,300
thank you Kris

1645
01:08:35,300 –> 01:08:38,000
and I think part of the reason it’s been lost is I

1646
01:08:38,000 –> 01:08:39,666
I always like tease people

1647
01:08:39,666 –> 01:08:42,100
I’m like do you remember white Zin

1648
01:08:43,200 –> 01:08:45,100
for sure it has a really bad

1649
01:08:45,100 –> 01:08:47,966
it has like history what people

1650
01:08:48,000 –> 01:08:49,500
and people don’t realize that

1651
01:08:49,500 –> 01:08:51,466
rose is technically

1652
01:08:51,466 –> 01:08:53,666
made in the same approach that White Zin was

1653
01:08:53,666 –> 01:08:57,000
but like now we’ve figured out how to make it well

1654
01:08:57,166 –> 01:08:57,800
you know but there

1655
01:08:57,800 –> 01:08:59,633
I think I think the problem is

1656
01:08:59,633 –> 01:09:00,600
there’s still a lot of

1657
01:09:00,600 –> 01:09:04,200
wineries out there that do consider it just like

1658
01:09:04,633 –> 01:09:06,800
an extra money maker off of the

1659
01:09:06,800 –> 01:09:09,233
off lead and that’s more common

1660
01:09:09,233 –> 01:09:11,500
and that’s when you go to the big booze brands

1661
01:09:11,500 –> 01:09:13,633
if you’re buying rose from the big booze brand

1662
01:09:13,633 –> 01:09:14,833
that tends to be more common

1663
01:09:14,833 –> 01:09:17,400
whereas if you buy rose from craft brands

1664
01:09:17,500 –> 01:09:20,566
they are making a decision to make a rose

1665
01:09:20,766 –> 01:09:22,600
and they’re putting the care and attention into it

1666
01:09:22,600 –> 01:09:23,700
not also yeah

1667
01:09:23,700 –> 01:09:25,700
like everything craft is that way

1668
01:09:25,700 –> 01:09:29,033
and like Tom help shine a light on this dialogue

1669
01:09:29,033 –> 01:09:31,600
but every single thing that you try at a craft place

1670
01:09:31,600 –> 01:09:33,366
is that way so yeah yeah

1671
01:09:33,366 –> 01:09:35,600
you know it’s redone it for me to like beat on it

1672
01:09:35,600 –> 01:09:37,466
it’s just truth yeah

1673
01:09:37,466 –> 01:09:39,100
yeah and at the same time

1674
01:09:39,100 –> 01:09:44,666
like even craft producers might make frankly

1675
01:09:44,866 –> 01:09:51,500
really exceptionally delicious Sonia Rosays and

1676
01:09:52,966 –> 01:09:54,233
nevertheless

1677
01:09:54,233 –> 01:09:57,133
they’re harvesting the fruit that they’re picking

1678
01:09:57,633 –> 01:10:00,066
with a mindset that they’re going to do that

1679
01:10:00,066 –> 01:10:05,066
as well as making the red wine that it was harvested

1680
01:10:05,066 –> 01:10:06,466
and intended for

1681
01:10:07,466 –> 01:10:11,800
there are also producers that are picking fruit earlier

1682
01:10:12,266 –> 01:10:16,533
with the intention of making rose with direct pressing

1683
01:10:17,666 –> 01:10:19,300
and then leaving

1684
01:10:20,033 –> 01:10:22,100
you know a portion of the fruit

1685
01:10:22,100 –> 01:10:23,400
however much it is

1686
01:10:23,433 –> 01:10:25,800
out there for the red wine they’re gonna make

1687
01:10:25,833 –> 01:10:28,000
um and

1688
01:10:29,433 –> 01:10:31,466
I I totally agree Kris

1689
01:10:31,466 –> 01:10:37,200
like the the denigration of this idea of Sonia

1690
01:10:37,200 –> 01:10:39,266
which initially was

1691
01:10:39,466 –> 01:10:42,300
I feel like in my experience in the wine world

1692
01:10:42,866 –> 01:10:44,433
seen as like oh

1693
01:10:44,433 –> 01:10:45,933
that’s really cool

1694
01:10:46,633 –> 01:10:50,600
this is why because the way that Sonia

1695
01:10:51,100 –> 01:10:56,900
for those of you who are maybe not familiar Sonia Wine

1696
01:10:58,500 –> 01:11:01,666
was initially done to

1697
01:11:03,066 –> 01:11:06,566
further concentrate the red juice

1698
01:11:06,566 –> 01:11:09,766
that was left for production of red wine

1699
01:11:09,766 –> 01:11:12,833
you would bleed off excess juice

1700
01:11:12,833 –> 01:11:15,633
so that the skins of the red wine

1701
01:11:15,633 –> 01:11:17,566
fruit could further macerate

1702
01:11:17,566 –> 01:11:20,500
and provide more concentration and flavor

1703
01:11:20,633 –> 01:11:23,900
for the red wine that it was an initially attendant to

1704
01:11:24,566 –> 01:11:27,366
and then the 20% that you would bleed off

1705
01:11:27,433 –> 01:11:29,333
that you should just pour down the drain

1706
01:11:29,833 –> 01:11:31,466
and so

1707
01:11:32,033 –> 01:11:37,133
reevaluating what would otherwise be drain water yeah

1708
01:11:39,500 –> 01:11:43,866
to something that’s delicious but moreover

1709
01:11:44,866 –> 01:11:48,233
reevaluating the fact that not all rose wine is

1710
01:11:48,233 –> 01:11:49,066
that even

1711
01:11:49,066 –> 01:11:52,100
when you come to understand that

1712
01:11:52,466 –> 01:11:56,366
rose wine can be just song 8

1713
01:11:56,366 –> 01:11:58,633
but there’s a lot of rose wines that

1714
01:11:58,633 –> 01:11:59,900
intentionally made as rose

1715
01:11:59,900 –> 01:12:01,266
and they’re picked earlier

1716
01:12:01,266 –> 01:12:02,466
and they do have

1717
01:12:02,700 –> 01:12:04,600
maybe a little bit extended maceration

1718
01:12:04,600 –> 01:12:07,966
so you do get a little bit of extra texture

1719
01:12:07,966 –> 01:12:09,033
from the skins

1720
01:12:09,033 –> 01:12:12,266
and that’s deliberate is supposed to like

1721
01:12:12,266 –> 01:12:15,066
this is an afterthought um

1722
01:12:15,100 –> 01:12:16,433
thank you yeah

1723
01:12:16,433 –> 01:12:18,866
and that’s yeah that’s important to

1724
01:12:18,866 –> 01:12:21,633
there are quality intentional rose out there

1725
01:12:21,633 –> 01:12:24,700
and there are like I’m trying to just make a buck

1726
01:12:24,700 –> 01:12:26,633
and sell all the offshoots

1727
01:12:26,633 –> 01:12:28,600
rose out there um

1728
01:12:28,600 –> 01:12:31,300
and I feel like the rose all day trend

1729
01:12:31,666 –> 01:12:32,866
kind of like

1730
01:12:32,866 –> 01:12:35,466
encouraged all the winemakers to make rose

1731
01:12:35,466 –> 01:12:36,300
when in fact

1732
01:12:36,300 –> 01:12:38,866
they weren’t really excited to be making it

1733
01:12:38,866 –> 01:12:42,633
stop it so but this is this is one and honestly

1734
01:12:42,633 –> 01:12:46,633
all of all of these brands make incredible rose

1735
01:12:46,633 –> 01:12:48,400
that you want to drink all summer

1736
01:12:48,400 –> 01:12:50,833
you’re not just like it’s hot out

1737
01:12:50,833 –> 01:12:52,500
therefore I need a rose and I don’t

1738
01:12:52,500 –> 01:12:55,233
I like to drink rose at Thanksgiving because we’re

1739
01:12:55,233 –> 01:12:56,833
rose is one of the best wines

1740
01:12:56,833 –> 01:12:59,266
with Turkey and all of the spread

1741
01:12:59,500 –> 01:13:00,300
for sure you can

1742
01:13:00,300 –> 01:13:04,733
especially something that’s complex and like layered

1743
01:13:05,000 –> 01:13:08,133
like thank you Tom

1744
01:13:09,633 –> 01:13:10,866
for getting at this top point

1745
01:13:10,866 –> 01:13:13,366
I love it totally yeah

1746
01:13:13,366 –> 01:13:14,166
and it’s so cool

1747
01:13:14,166 –> 01:13:17,600
this this rose opened up so deliciously

1748
01:13:17,600 –> 01:13:20,766
it’s so it’s really hot it’s more delicate than it was

1749
01:13:20,766 –> 01:13:21,800
it’s so nice

1750
01:13:22,566 –> 01:13:23,366
good job

1751
01:13:24,166 –> 01:13:26,966
Yay thank you everyone

1752
01:13:27,000 –> 01:13:29,933
I’ve already promoted everyone to panelist

1753
01:13:29,966 –> 01:13:31,166
welcome to the party

1754
01:13:31,866 –> 01:13:33,166
keep throwing there yeah

1755
01:13:33,166 –> 01:13:35,066
so that we can have the whole crew here

1756
01:13:35,066 –> 01:13:38,566
everyone who wants to turn their mics on

1757
01:13:38,566 –> 01:13:41,000
turn their cameras on chat with us

1758
01:13:41,000 –> 01:13:41,766
hi friends

1759
01:13:41,766 –> 01:13:43,500
we see a lot of familiar faces

Until next time… Drink craft and drink the world. Cheers!

Join the conversation!

Submit a Comment

Your email address will not be published. Required fields are marked *

Whiskey tasting glass icon

Download our free tasting guide

Learn how to taste like a pro no matter what you're sipping on. Join Tippler Nation and get your free download now.

 

Upcoming Events

Watch related videos

February Bourbon Tasting & SipScout Party
Bourbon Tasting, Meet the Makers, & SipScout Party

Bourbon Tasting, Meet the Makers, & SipScout Party

For this month's Bourbon Tasting & SipScout party we're joined by 5 craft Bourbon makers for a deep dive into American's spirit, a tasting of six unique and incredible bourbons, stories from legends in the industry, great guest questions, and more...

This month our SipScout members are sipping on:

1) Tamar Distillery’s Low Gap Bourbon
2) Kings County Straight Bourbon
3) Sonoma County Distilling Company’s California Bourbon
4) Oregon Spirit Distillers Straight Bourbon
5) Mad River Distillers Burnt Rock Bourbon
6) Savage & Cooke Burning Chair Bourbon

Keep Exploring The Craft

Attend an Event

Make a Cocktail

Attend an Event

Get notified about in-person events

Thanks, we'll let you know when we have upcoming in-person events!