Episode 2: Jerome and Verde Valley Wine Trail

The adventure continues from Tucson trail rides to ghost hunting in Jerome's Grand Hotel, vineyard wine tasting and a mouth-watering dinner in Sedona. Presented by Arizona Office of Tourism

Released on 9/15/2015

Transcript

00:00
(Catch and Release by Matt Simon)
00:04
♫ There's a place I go to
00:06
♫ Where no one knows me
00:09
♫ It's not lonely
00:11
♫ It's a necessary thing
00:13
♫ Steady on down the line
00:16
♫ Lose every sense of time
00:18
♫ Take it all in and wake up that small part of me
00:21
♫ Day to day I'm blind to see
00:23
♫ And find how far
00:26
♫ To go
00:27
♫ It gets into your body
00:29
♫ Goes right through your blood
00:31
♫ We can tell each other secrets
00:33
♫ And remember how to love
00:36
♫ Da-da dum da-dum-dum-dum
00:39
♫ Da-dum-dum-dum
00:43
The ranch was founded in the early 1800s
00:45
and been family owned since the early 1950s
00:48
and dude ranches since the early 1920s.
00:51
Here in Arizona, we are surrounded by mountains.
00:54
To the left is the Saguaro National Park East
00:56
and then the Rincon and Catalina Mountains
00:58
also surround us.
00:59
We sit on 845 acres of our own land.
01:02
We are surrounded by 66,000 acres of National Park.
01:08
We do outdoor barbecues two nights a week.
01:10
Breakfast rides two mornings a week.
01:12
It really is an experience for everyone
01:15
and a great place to visit.
01:16
And sausage?
01:17
Yep.
01:18
Hot sauce.
01:19
And tortillas
01:20
The ranch eggs?
01:21
Yeah!
01:21
Would it be possible to my eggs right there?
01:23
Ah, yep!
01:26
And it was just the beginning of our life
01:27
here in Arizona.
01:28
(Instrumental music from Catch and Release by Matt Simons)
01:54
Hey, everyone!
01:54
Welcome to SaltRock!
01:56
[Chelsea] Thanks! Hey!
01:57
Welcome to Sedona!
01:58
Not nerdy.
01:59
Woo! This plate was good!
02:00
How was your haunted hill town experience?
02:01
[Chelsea] We've been dying to know!
02:03
[Zach] So in Jerome,
02:04
we went kind of through the mountains,
02:06
really cool red rock views
02:08
that opened up to the hotel.
02:11
We're at the top of the town here,
02:12
so you're only several blocks from downtown Jerome.
02:16
We have a Mine Museum.
02:17
We have the State Park and that's just out of town.
02:20
[Zach] The Hotel used to be a hospital
02:23
and seeing the hallways and like all the creepy lighting,
02:27
instruments like clamps and scalpels,
02:29
[Chelsea] that's creepy. Oooo!
02:30
[Gabe] Did you see a ghost?
02:32
I was trying to get something on my camera.
02:34
Have you had some experiences?
02:35
Um, I've had things happen that I can't really explain.
02:39
[Zach] People have to book there I think,
02:42
like a year in advance.
02:42
[Gabe] Would you stay there?
02:43
Yeah!
02:45
Pardon my flame, guys.
02:49
That's so great!
02:51
[Chelsea] Here we go, I'll get some oil. Oh, yeah!
02:53
That perfume, that's Sedona pine.
02:56
So these are king oyster mushrooms,
02:57
really crunchy, really mean, very delicious.
03:00
[Wes] That was amazing!
03:01
[Gabe] Umm!
03:03
But I want to hear about,
03:04
I want to hear about the vineyard.
03:06
I want to hear about what I missed out
03:07
and what you guys did.
03:08
[Chelsea] It was gorgeous
03:10
and it was 10 degrees cooler.
03:12
There's like a creek beside it.
03:14
It was just amazing!
03:15
You felt like you were in Tuscany or something.
03:17
I know it doesn't really look like the desert
03:18
where we are,
03:19
but if we were to walk 10 minutes that way,
03:21
it absolutely would.
03:22
We're in a really unique little spot here.
03:23
How do you make a really crisp wine
03:25
in a climate like this?
03:26
We're really glad you asked that question.
03:27
Many of our vineyards, actually technically
03:30
are cool climates because they are in valleys,
03:32
and you know, when you're in the desert,
03:34
the temperature variation from day to night
03:36
is so different.
03:37
[Gabe] Right.
03:38
[Marissa] Our two biggest farming challenges,
03:39
believe it or not, are frost and too much rain.
03:42
Wow! That's crazy.
03:43
Which is exactly the opposite of what you would think.
03:44
I would not expect that.
03:45
Yep!
03:46
[Gabe] I thought it was just great!
03:47
We got to walk through the vineyard,
03:47
we got to taste the grapes like as they're maturing
03:49
and as they're getting sweeter.
03:51
Gabe was really excited about tasting the wine
03:53
out of the barrel though.
03:54
Yeah, wine out of the barrel.
03:55
[Chelsea] You taste the wine out of the barrel.
03:56
This is one of our favorite wines in the cellar.
03:58
This is a pretty geeky wine.
04:00
It is a Grenache from our Colibri Vineyard,
04:03
which is down south.
04:03
We thought, why not treat it
04:05
like the best Pinots in the world.
04:06
Definitely more complex and more depth, multi-dimensioned.
04:09
Yeah.
04:10
It's great!
04:11
[Zach] You saw the whole process.
04:12
And we saw the bottling process at the end,
04:14
which was really, really cool!
04:15
[Wes] It shows like the bottle going
04:16
through the whole process.
04:17
The wine gets put into it and like corking it.
04:19
Put the foil on.
04:20
[Zach] Put their own labels on there?
04:21
[Wes] Yeah, and they have labels that wrap on it.
04:22
[George] We even helped put the wine bottles in ...
04:25
[Chelsea] We packed three boxes.
04:26
The um, the boxes, yeah!
04:27
[Gabe] Signed them.
04:28
[George] Yeah!
04:29
[Zach] Really? Yeah! (laughs)
04:30
[George] We packed them with tape really well.
04:31
It was great!
04:32
[George] Yeah, it was cool!
04:33
It was great!
04:34
When in Rome, when in Arizona.
04:35
[Chelsea] When in Arizona.
04:37
[Gabe] When in AZ.
04:38
All right!
04:39
So before we part ways, guys.
04:41
Let me taste one more wine.
04:41
Does that sound good to you guys?
04:44
[Gabe] It is hot right now.
04:46
[Chelsea] Thank you so much!
04:47
[George] Yeah!
04:48
Yeah, and I just want to thank you guys for coming out.
04:51
[Crowd] Cheers!
04:52
[Luke] Thank you guys!
04:53
[Marissa] Thanks for coming!
04:54
[Gabe] Thank you for having us.
04:55
Guys, we are now on the entrées
04:58
and we've got a free-range chayote chicken breast,
05:01
again marinated in those wonderful Southwest,
05:04
curry-like spices.
05:05
The swordfish is West Coast citrus-grilled.
05:09
[George] So good!
05:10
[Chelsea] This is.
05:11
[Wes] hMuch better than it was last night.
05:13
Like unbelievable!
05:14
[Gabe] This swordfish is cooked perfectly.
05:15
Thank you.
05:16
♫ Take it all in and wake up that small part of me
05:20
♫ Day to day I'm blind to see
05:23
♫ And find how far
05:25
♫ To go
05:27
♫ It gets into your body
05:29
♫ And it flows right through your blood
05:31
♫ We can tell each other secrets
05:34
♫ And remember how to love
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