Wineries in Drexel Heights


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  • Charron Vineyards
    Crafting wines culled from the fertile fields of southern Arizona, Charron Vineyards has a penchant for producing quality whites and reds thanks to its high altitude, cool night temperatures, and lush fields of wine-bottle plants. Guests visit the welcoming, pet-friendly estate to walk along the 4 acres of mature grapevines and learn the intricate details of making fine wines such as their signature white merlot and smooth French-style rosé. The staff also hosts tastings on the scenic open deck and in the glass-enclosed tasting room, during which guests sip fruity whites and complex reds as they gaze at the breathtaking Santa Rita and Empire mountain ranges. Located about a half hour south of Tucson, guests are always welcome to pack a picnic lunch and enjoy the extensive tasting menu of wines offered by the bottle or glass.
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    18585 S Sonoita Hwy.
    Vail, AZ US
  • Wilhelm Family Vineyards
    Spread out on 20 acres of fertile land—with traits comparable to Rioja in Spain, France's Rhone region, and Saturn's seventh ring—Wilhelm Family Vineyards yields an assortment of grapes. Perched on the Sonoita plain at nearly 5,000 feet elevation, the vineyard resides in a cool, grassland climate above the desert. Winemaker Karyl Wilhelm, who has completed U.C. Davis's renowned Winemaker's Certificate Program, produces wines such as the tempranillo-based Kevin's Choice, an award-winning blend named after her pilot husband. Each bottle of wine leaves the grounds with a stamp of approval in the form of Karyl's signature, which is written directly on the bottle in eye-catching metallic ink. Guests who enter the tasting room enjoy a warm welcome from a 95-pound weimaraner named Chancellor, who muses over the earthy notes of his rawhide bone while patrons sample the winery's selection of red, white, semisweet, dessert, and seasonal wines. As veterans of the first Gulf War, Karyl and Kevin celebrate each Veterans Day by offering a Patriot Salute Zinfandel-based wine with a label designed by renowned artist and pilot, Jim Laurier. The winery, which also hosts weddings, graduation parties, and other catered events, uses vegan-friendly practices, makes its wines with low sulfite additions, and recaptures water to use in the vineyard.
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    21 Mountain Ranch Dr.
    Elgin, AZ US
  • Sonoita Vineyards Winery
    As the oldest continually operating winery in Arizona, Sonoita Vineyards has had plenty of time to hone its craft. Its enduring success is partly due to its hillside location, which, although lovely for humans, is even better for grapes. Nestled on a south-facing slope, the 30 acres of vineyards are protected from much of the area's harsh weather and supplied with plenty of water by root-guarding berms. This setting has proven ideal for 10 varieties of grape vines, whose fruit becomes Sonoita Vineyards' 12 wines and whose stems and leaves go back into the soil to fertilize more grapes. These vintages include crisp, sparkling whites and an earthy blend of merlot, cabernet sauvignon, and syrah grapes. Perhaps the popular vintage is the cabernet sauvignon, which is so celebrated that it's been served at a presidential inauguration gala and used to christen every new vice president. The flavor profiles of these wines come to life during staff-guided group tastings and wine flights in the tasting room. These tastings aren't the bar's only attractions: the wine-production facilities are visible from the bar, and visits during the late-summer harvest season provide a glimpse into the winemaking process as it happens. Meanwhile, an outdoor portico offers a space for picnics and views framed by mountain ranges.
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    290 Elgin Canelo Rd.
    Elgin, AZ US
  • Kief-Joshua Vineyards
    Spiraling from the soil of 60 acres of vineyards across two locations, Kief-Joshua Vineyards’ grapes go through a kind of natural internship before transforming into complex, aromatic wines via traditional winemaking methods. Having eliminated herbicides and pesticides in the vineyards, Kief-Joshua’s winemakers embrace old school practices start to finish, right down to the barrel aging of many of their wines and the Gregorian chants that ferment the grapes. Specializing in dry, full-bodied varietals, the vineyard’s rustic tasting gives visitors the chance to sample glasses of petit verdot or chardonnay. A variety of tastings are available, from public sips to private tours; more advanced tastings involve up to a dozen samples.
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    370 Elgin Rd.
    Elgin, AZ US
  • Flying Leap Vineyards
    Winemaking and viticulture shaped much of the young lives of Flying Leap Vineyards' founding partners: Mark Beres grew up and worked his first vineyard jobs in the wine-growing region of southeastern Washington, and Marc Moeller is the product of generations of Swiss winemakers. Their experiences make for a potent combination of artistry and science when it comes to crafting their own wine. They use only grapes that are lab certified, well adjusted for planting in the Arizona loam, and able to sit patiently for still lifes. This sophisticated fusion is evident at the winery's two tasting rooms, where guests can purchase their favorite vintages and excite their palates with sampler flights.
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    342 Elgin Rd
    Elgin, AZ US
  • Catalina Barbeque Co. and Sports Bar at Starr Pass
    Barbecuing meat is an art: too much heat, and the meat burns; not enough, and it's lacking in flavor. But as a competitive barbecuer and certified barbecue judge, it's the artistic medium of choice for Chef Danny Perez. He's so passionate about the process, in fact, that he built the menu and atmosphere at Catalina Barbeque Co. & Sports Bar around true competition-style barbecue. The team here doesn't take that term lightly—"competition-style" means cooking proteins low and slow. Chef Perez and the five other certified barbecue chefs on staff stoke fires with fragrant mesquite as well as pecan wood. The meats themselves marinate in spices for 24 hours before hitting the smoker, where they develop flavor thanks to the smoke, seasonings, and liberal applications of Piloncillo blend BBQ sauce. The final products—pulled pork shoulder, beef brisket, and, of course, ribs—arrive at the table after about 12 hours of cooking, perfectly tender and ready to be paired with the restaurant's local-brewed beer or whiskey.
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    3645 W Starr Pass Blvd.
    Tucson, AZ US

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