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Phoenix New Times: Best Things I Ate in 2015

Once again the Sparkling Pink makes a splash in the Phoenix New Times.  Listed in the category of "10 Best Things I Ate in 2015," while not actually a food, we're happy to to have Sparkling Pink included among the dishes.  

From the article:  "Sparkling Pink from Dos Cabezas WineWorks: I'm happy to say I was there when Dos Cabezas celebrated the release of its rosé at FnB several years ago, and again when the winery debuted its sparkling rosé at Devoured last year. The best part about the sparkling rosé was that it came in 16-ounce cans — cans illustrated with a painting by Leonard Bianco (father of local chef Chris Bianco) that was given to his wife, Francesca, on their wedding day in 1959. The wine itself was excellent for a summer day, crisp and lightly sweet with notes of strawberry, and in high demand almost as soon as it appeared on restaurant menus. By April you could find the precious cans of bubbly bliss only at a few local restaurants, but it should be back next year. And this time, we'll all be ready to pounce."

 

Jefferson Cup Award Winners

Dos Cabezas 2012 La Montaña and 2012 Àguileòn take home the Jefferson Cup for Red Vinifera Wine.  See the full list of winners here:  The Jefferson Cup Invitational

"Although many expect California to dominate the awards, Jefferson Cups were won by eight other states: Arizona, Kansas, Michigan, Missouri, New Jersey, New York, Texas and Washington State. California never dominated, with two Cups compared to Missouri’s nine Cups, New York’s six Cups and Michigan’s three Cups. Having never won before, New York’s Wagner Winery won two Cups; Arizona’s Dos Cabezas Wine Works won two Jefferson Cups as well. Frequent winners shone too: Missouri’s Stone Hill Winery won three Jefferson Cups and Ladoga Ridge Winery won two Cups. Michigan’s St. Julian Winery and Washington’s Brian Carter Cellars won two Cups as well."

 

A Guide to Arizona Wine - The Virgin Atlantic Blog

Ben Winstanley of The Virgin Atlantic Blog on Arizona Wine

"The quiet industry of Arizona’s winemakers is producing increasingly excellent, under the radar wine. In the arid desert a hundred-odd miles south of Phoenix, a climate that doesn’t lend itself to viticulture, crops of Cabernet Sauvignon, Viognier and other grape varieties have overcome the elements to produce plump, juicy reds and crisp whites. This is robust wine, blood of the scorched earth it comes from, and perhaps the most under-appreciated product of any American terroir."

Bostock Family on Winemaking in Sonoita

Arizona Republic's Richard Ruelas writes:

"But this is also the actual road Bostock took on his way to becoming a winemaker. Nine years ago, armed with little more than confidence and a rudimentary knowledge of the trade, he started taking this route to the vineyard, little knowing he would soon have control over the entire operation."

Read the entire article here.

 

Phoenix Magazine Names Sparkling Pink Best Wine in a Can

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.

2013 Meskeoli Makes Stuart Pigott's Riesling Revelations List

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."

Stuart Pigott Interviews AZ Winemakers

An exerpt From Stuart Pigott's Arizona Wine Diary: Unsung Winemaker Heroes of the South 

“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.

Best of Phoenix: Dos Cabezas Sparkling Pink in a Can

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.