Originally from Spain but more widely grown in the south of France, Carignan tends to be between light– and medium-bodied, and it resembles a richer and spicier Pinot Noir. It is late-budding, vigorous, and hearty.

Counoise produces quite reliably in the stony soil and intense sun of southern Arizona. The color of grape is a gorgeous translucent purple-red, and it has a vibrant, spicy character with flavors of blueberry, strawberry, plum, and cassis. Secondary notes of anise have also been described in some varietals.

Graciano is normally blended into wines like Rioja to add color and depth of flavor. On its own, its rich, opaque color is arresting. The vine in our vineyards tends to be an overachiever, producing rich, opulent wine. Like in Spain, we use it for blending when another member of the cellar needs some gravitas.

Most Grenache comes from the Rhône Valley in France, where it produces high-alcohol rich reds. In our vineyards, we allocate some blocks to be used for rosé, and we pick those grapes early to benefit from their higher acidity. We age it in 500-liter Puncheons and our concrete egg to keep the integrity of the fruity character.

Brought by Spanish settlers to the American Southwest in the early 1500’s, Malvasia Bianca is believed to have Greek origins, with some claiming it was first seen on the island of Crete. This grape is characterized by its golden color; its honey, peach, and almond aromas; and its tropical notes. It has a round, soft texture in the mid-palate, and it is versatile enough that it can be used either as an aperitif or at the end of a meal.

Marsanne is one of the world’s rarest grapes and it is prized for its character, complexity, and balance. It can deliver the deep, creamy texture that fans of Chardonnay often love, yet its aroma and flavor profile can easily appeal to fans of Sauvignon Blanc. Marsanne thrives in moderate to warm climates and is known for its lemon, stone fruit, lemongrass, lime, and honeysuckle notes. Pair Marsanne with any seafood dish like shellfish or oysters.

Monastrell originated in Spain centuries ago and is primarily used as a blending grape. It likes warm, dry climates and has small, thick-skinned berries – the textbook combination for making wines with intense color and flavor. Monastrell’s meaty, herby aromas are very distinctive, as are its strong tannins.

If Beaujolais were considered the perfect bistro wine, then Montepulciano would be the perfect pizzeria wine. Montepulciano wines are appreciated for their soft flavors and strong color pigments. Gentle tannins and low acidity create a medium-bodied wine that can be ready to consume soon after bottling, though Montepulciano also ages nicely. We planted our vines in 2019 and from the start they took to the land, showing precocious growth.

Originating in the southwest of France, Petit Manseng has in its DNA an uncanny ability to retain acidity, yielding whites that are both zippy and structured. Petit Manseng is texturally similar to a rich Chardonnay, but without the weighty and cloying attributes. It also makes for a great blending companion to wines that need some additional lift and texture.

Normally utilized as blending grape in Bordeaux, Petit Verdot is bold and tannic, with flavors reminiscent of baked plums and ripe cherries with herbaceous notes. Petit Verdot wines tend to have a dense, dark appearance. The ratio of juice to skin in these small berries accounts for the high level of tannins. These vines do exceptionally well in the sandy loam soil common in southern Arizona.

Originating in the Rhône Valley of France, Syrah produces some of the darkest and most full-bodied wines available. Called Shiraz in Australia, Syrah is a fruit-forward grape that gives notes of blackberry and blueberry, as well as pepper and vanilla. Syrah’s moderate levels of tannin and acidity deliver excellent structure to blends, and it produces wine that pairs excellently with rich spiced meats such as lamb shawarma and barbecue.

Tannat is a powerful red varietal which boasts some of the highest polyphenols (antioxidants) of all red wines. Well-suited to growing in southern Arizona, Tannat produces wines with juicy flavors and a dense and generous finish.

Arizona’s Tempranillo grapes are a great bridge between the Old and New Worlds. Our Tempranillo maintains some earthiness and minerality from its European roots in the background but leans more toward the lively, fruity, and refreshing expressions common in the Americas.

This heavier grape produces deeply-pigmented red wines with an intensely fruity character. These are bold, powerhouse wines, and contribute to some of the most concentrated ones you’ll find in Italy. It is often soft and needs very little aging, though it can cellar well for up to 10 years. You’ll notice that in our vineyard, our Teroldego vines are vigorous and reach for the sky.

A white grape with a great texture and concentration of flavor, Vermentino imparts refreshing acidity and attractive aromas of peach, lemon peel, and dried herbs, as well as a whiff of saline minerality.

Grown in Montenegro, Vranac produces dense, deeply-colored red wines with flavors and aromas which range from sour cherry, blackberry, and blackcurrant to chocolate, mint, and vanilla. It is no surprise that Vranac is translated to ‘Black Stallion,’ giving a good indication of the wine’s character. Think of it as a Zinfandel on steroids.