Arizona is a Southwestern state known for its varied topography, flora, and fauna, stretching from arid deserts to snowcapped mountains. It's not necessarily known as a prolific wine-producing region in the eyes of many people, but the fact is that there is a long history of viticulture here. Similar in temperature and geography to Spain and Southern France, it should really come as no surprise that the state’s winemakers aren’t only succeeding—they are in fact thriving.

There are now approximately 150 wineries in the state across three different regions, a number that has doubled over the past decade. Arizona’s intense climate has become its biggest viticultural strength instead of a hindrance. Most of the vineyards are set at high elevations (4,000 to 5,000 feet is common), resulting in some of the most dramatic diurnal temperature shifts in the country. Vintners have used intelligent irrigation strategies to mitigate water scarcity, like capturing the moisture from summer monsoons, and have planted grapes that respond well to the intense sunshine. 

The extensive growing season contributes to whites with balanced acidity, such as Viognier, Malvasia Bianca, and Chardonnay, and full-bodied reds that pack a punch made with robust  varieties like Syrah, Mourvedre, Tempranillo, and Grenache.

The History of Arizona Wine

There are reports of winegrowing in the Arizona territory as far back as the 16th century, when Spanish missionaries settled in the area’s southern regions. By the late 19th century, the territory of Arizona had a burgeoning wine industry, supplying settlers in the Phoenix area and Central Arizona. In particular, the Verde Valley was singled out for its potential to support vineyards after Henry Schuerman founded a successful winery in Oak Creek in the 1880s. 

Arizona was on track to become a substantial player in the American wine industry, but Prohibition brought that upward trajectory to a sudden stop. The state’s viticulture was left in the dust for almost 70 years, until soil scientist Dr. Gordon Dutt planted experimental grapes in 1972. He recognized the potential in Southeastern Arizona, not far from where the Spanish had planted vineyards hundreds of years before, and created the state’s first modern commercial wine vineyard, Vina Sonoita. 

The Three AVAs

Arizona’s three regions are at high elevation, meaning there are significant diurnal temperature swings—90 degree days are not uncommon, while the temperature can dip into the low ‘50s by nightfall. However, the regional similarities end there. 

Sonoita, usually referred to as Sonoita/Elgin, is just a couple of hours south of Phoenix. This was Arizona’s first AVA, getting its official designation in 1984. Nestled between four different mountain ranges at an elevation of 5,000 feet, Sonoita has an arid, hilly landscape with soils that are an alluvial mix of limestone and volcanic fragments. Wild grasses mix with flowering Red Yuccas and endless blue skies here, and Arizona’s famous sunsets are particularly spectacular set against the vineyards. 

A little over an hour northeast of Sonoita is Willcox, Arizona’s second AVA established in 2016. The town of Willcox is historic, with several 19th century buildings and museums marking its Old West past. Tasting rooms now occupy the historic brick buildings across from the old Railroad Park, which once housed mercantile centers. Willcox is home to the majority of Arizona’s vineyards, a broad basin composed of loamy soils set at approximately 4,500 feet. Miles of flat, scrubby desert landscape extend towards the distant Chiricahua mountains, where nights bring endless stretches of stars. 

A couple of hours north of Phoenix in Central Arizona is the Verde Valley AVA, the most recent of the three that was established in 2021. This is high country where Fremont cottonwood trees and Arizona sycamores sway in the wind, with vineyards set at around 3,800 feet. The area is named after the Verde River, so the sedimentary deposits found here are unsurprising. But the soils also contain volcanic remnants. Most visitors don’t realize that nearby Hackberry Mountain and House Mountain are just two of hundreds of volcanoes—most but not all extinct—that cover Central and Northern Arizona. Look for a heavy basaltic influence here, and clay derived from volcanic ash as well as limestone.

The Arizona Wine Community

“Generosity of spirit is the first thing that comes to mind,” said Arizona vintner and noted wine writer Pavle Milic about the local community. “When my wife and I first moved to Sonoita and Elgin, everyone offered counsel, advice, and a helping hand.” It’s a theme often repeated—fellow winemakers are here to help because there is a belief that a rising tide raises all ships. Not only that, but they all face the same unique struggles. “When you add in the challenges like spring frosts, hail, monsoon rains, or javelinas (wild creatures from the pig family who are perfectly content to eat grape leaves and wreck irrigation lines), it just makes that spirit even more impressive,” said Christina Barrueta, contributing editor to The Somm Journal. “Winemakers here experiment, they adapt, they persevere, and they do it while supporting and looking out for each other.”

There are dozens of worthy wineries all across the state, but start with these Arizona producers that are worth cellaring (that is, unless you choose to drink them now).

Caduceus Cellars + Merkin Vineyards

Known outside of winery circles as the frontman for the progressive metal bands Tool and Puscifer, Maynard James Keenan has spent decades as one of the biggest and most visible advocates for Arizona wines. Keenan sources fruit from across the state and has several vineyards in Verde Valley, which he championed tirelessly to become an AVA. Guests can go to the Merkin Vineyards Trattoria in Cottonwood or a tasting room in the funky town of Jerome to experience what Keenan has been crafting since 2004. 

Keenan has two separate labels, Caduceus and Merkin, focused on Spanish and Italian wines. Merkin has more blends, like the Shinola collection that features grapes from the Al Buhl Memorial Vineyard near Willcox and includes Sangiovese, Barbera, and Montepulciano. Caduceus leans more towards single-vineyard grapes. These are powerful, structured wines, so don’t be shy about holding them back for a few years. The wait will be worth it.

Los Milics Vineyards

As a restaurateur, magazine columnist, and podcaster, Pavle Milic has spent years educating the locals about the bounty of wines outside their front door. Working the front of the house in California kitchens helped fuse the idea of weaving local wines and food together. Upon returning to Arizona, he and chef Charleen Badman opened Scottsdale’s FnB in 2009, focusing on local ingredients and an Arizona-only wine program. In 2014, he created Los Milics, a wine collaboration with Dos Cabezas, before finally planting vineyards of his own in 2018 in Sonoita with partner Mo Garfinkle. 

Los Milics specializes in Mediterranean varieties like Syrah, Grenache, and Vermentino. But it also dabbles in more tannic varieties like Tannat, Teroldego, and Vranac for a blend Milic calls Mo’s. “Three behemoths,” he said, “that will need at least a couple of years to hit their stride and allow the tannins to soften.”

Callaghan Vineyards

If there’s a godfather of Arizona wines, there’s a case to be made that Elgin’s Kent Callaghan fits the bill. “Kent is a stalwart of Arizona juice, a true north star,” said Milic. Established in 1990, Callaghan Vineyards has been leading the charge for cultivating grapes in the state’s challenging environment, a pursuit born out of trial and error. They found success with varieties like Petit Verdot, Grenache, and Graciano. And by 1992, Callaghan was crafting wine with fruit grown on the estate. 

The honors arrived soon after with wins at Missouri’s Jefferson Cup Invitational and the San Francisco Chronicle Competition, where last year their 2022 Aglianico took home gold. Their wines have been served at the White House on four different occasions. The winery remains one of the state’s standard-bearers. “The Estate Graciano and Tannat are particularly age-worthy,” wrote Barrueta.

Dos Cabezas WineWorks

Say the names “Todd and Kelly” in local Arizona wine circles and everyone knows who you’re referring to, no last name needed (though, for reference, it’s Bostock). Todd joined as winemaker for Al Buhl’s Dos Cabezas in 2002. And in 2006, the Bostocks took over the winery and relocated to Sonoita, planting two high-elevation vineyards to varieties that include Tempranillo, Mourvèdre, and Syrah. They’ve also never been afraid to try new things, making sparkling wines, blends inspired by the Rhone Valley and Spanish wines, and co-ferments. They were also the first Arizona winery to produce canned wines, and run the best pizzeria in southern Arizona.

Todd and Kelly have been recognized nationally, including as Winemakers to Watch by the San Francisco Chronicle, and their wines have also been served at the White House. Perhaps what’s more impressive is the recognition they receive from heavy hitters in their own backyard. “Back in May of last year,” said Milic, “we hosted a winemaker dinner where Todd wanted to demonstrate how Malvasia Bianca ages. He poured a 2021 that had aromatically morphed from its usual tropical notes into something more savory—almost spearmint-driven—and decidedly serious in tone. It was a beautiful reminder that Arizona whites, when given the chance, can evolve in compelling and unexpected ways.”