For our 2016 vintages, we purchased fruit from El Dorado County in California and rapidly shipped the tonnage to our winery on property. We produced the same varietals we planted on the vineyard – Viognier, Petite Sirah, Malbec, Sangiovese, and Tempranillo – and crafted them in the same style.
For the 2017 harvested, we wanted to get fruit closer to home and represent the terroir of Southern Arizona. Luckily, most of the fruit grown in Arizona comes from nearby Cochise county and we plan to purchase as much fruit as possible from our home state.
Pictures from Our Vineyard
Types of Grapes Used in Our Wines
Malbec as dark purple in color with aromas of damsons, tobacco, garlic, and raisin. The wines tend to have juicy fruit notes with violet aromas
Tempranillo wines are ruby red in color, while aromas and flavours can include berries, plum, tobacco, vanilla, leather and herb
Viognier wines are well known for their floral aromas, and terpenes. There are also many other powerful flower and fruit aromas which can be perceived in these wines.
Petite Sirah produces dark, inky colore wines that are relatively acidic, with firm texture and mouth feel; the bouquetd wines that are relatively acidic, with firm texture and mouth feel; the bouquet has herbal and black pepper overtones, and typically offers flavors of blue fruit, black fruit, plums, and especially blueberries.
Sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavors when aged in barrels. Sangiovese often has a flavour profile of sour red cherries with earthy aromas and tea leaf notes. Wines made from Sangiovese usually have medium-plus tannins and high acidity.
Malvasia bianca which is characterized by its deep color, noted aromas and the presence of some residual sugar. Malvasia wines are characterized by their heavy body that is often described as “round” or “fat” and soft texture in the mouth. Common aroma notes associated with Malvasia include peaches, apricots and white currants.