From Phoenix Magazine's Best of...
Best Arizona Wine in a Can
Dos Cabezas Canned Pink
“Pink in a can” developed a cult following in a nanosecond, wiping out the limited supply in a matter of months. Dos Cabezas’ sought-after rosé became even more desirable after Todd and Kelly Bostock put it in aluminum and added bubbles. Inspired by a camping trip, canned Pink – at a whopping 14 percent alcohol content – is 16 ounces and meant for sharing – and, sadly, all gone until next spring, when the couple plans to quadruple production.
From Pigott's Blog:
"How could a blend of Picpoul Blanc, Viognier, Roussanne, Albarino, Muscat, Malvasia and Riesling from Arizona taste any good? Winemaker Todd Bostock’s ‘Meskeoli’ not only taste great, but it also tastes as if blending this seriously weird mix of grape varieties was the most natural thing on earth to do. When I first tasted it in the appropriately named Asylum Restaurant of the Grand Hotel of Jerome, Arizona this October the earth moved. It took some time from me to move from a state of wonder to thinking more logically about this wine. Then it struck me that together the Riesling (15%), Albarino, Muscat and Malvasia (3% each) formed a silver thread of mineral freshness that was perfectly interwoven with the richness of the Viognier (25%) and the Roussane (13%), the Picpoul Blanc (38%) filling out the middle. Somehow this mad melee of grapes also results in a serious complexity of aroma. Riesling blends are seriously cool and this wine shows why!
This magnificent piece of Riesling madness costs just $28 direct from Dos Cabezas."
“All the beautiful stuff comes from the edge of disaster,” came just before we sat down for lunch yesterday after a tour of the Bostocks’s Sonoita vineyard. That made straightforward sense after what he’d told me about the problems the’d had with raccoons, deer and lightning. I mean in addition to the problems of frost, hail and rain discussed in yesterday’s blog posting. That means that winemakers either go under or they find creative ways to deal with this multidimensional adversity. And together the Bostocks’ have done that in way that leaves me breathless, but which a regular visitor to their beautiful tasting room in Sonoita will not necessarily get, that is unless they decide to ask the kind of questions I do.
From the Phoenix New Times:
How could one possibly improve on Dos Cabezas' pink rosé? Why, by adding carbonation and putting it in a 16-ounce can, of course! We think that Sparkling Pink just might be better than the original, with a crisp effervescence and hints of green strawberry, grapefruit, and elderflower. It pairs with creamy cheeses, sweet confections, and spicy Southwestern fare, proving itself a wine of many applications. Without food, Sparkling Pink's clean and refreshing finish make it a great companion for poolside sipping, outdoor excursions, or even floating the Salt River. Best yet, its 16-ounce serving size makes it perfect for sharing.
Todd & Kelly are honored to be included in the San Francisco Chronicle's 2015 "Winemakers to Watch"... you can read the full article online here.
From the article:
"American wine is having its well-deserved moment of confidence. Our current generation of winemakers has found a particular sweet spot between diversity and quality, and The Chronicle’s 2015 class of Winemakers to Watch perfectly reflects that.
You may notice some changes this year. The main one: We’ve doubled the size of the group, from five to 10. There’s so much talent right now that it was important to broaden our roster. (In some cases, we are resurfacing talents who’ve appeared in our pages over the past year.) The net effect, hopefully, is to give you more names and wines to seek out.
I lobbied for this expansion in part because of the other change. For the first time, our annual list includes winemakers from outside California: Kelly and Todd Bostock of Arizona’s Dos Cabezas, and Scott and Dana Frank of Oregon’s Bow & Arrow.
In part, this simply matches the full West Coast scope of our Top 100 Wines — and a broader spirit of innovation on this coast. But it also reflects these couples’ crucial work in defining, or redefining, their local wine cultures.
The Franks dared to ask whether Pinot Noir, and Burgundy, should be Oregon’s only inspirations. The Bostocks have advanced not only Arizona wine quality but also its accessibility. Local wine on tap in Phoenix? Now a thing."