Guest Blog submission by Roger Naylor

Grapes, like people, need to overcome a little adversity to develop true character. If everything comes too easy for them they simply grow up to be grapes. Maybe they get a chance to pursue a career as jelly, juice or raisins but that’s as far as they go. Yet under the right conditions, grapes can mature into fine wine.

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Sedona and the Verde Valley offer the ideal location and climate to develop award-winning wines. The serenity of Sedona today belies its violent past when fierce volcanoes towered over the landscape. What remains is a layer of rich volcanic soil blanketing hillsides above the creeks and streams providing exquisite settings for vineyards. Dramatic temperature swings—warm days and cool nights—coaxes the complexity and intense flavors from the small fruit. These are the traits coveted by winemakers who then work their magic.

Juniper Bar & Grille_Cheers

Thanks to the burgeoning wine industry, visitors can spend languid afternoons exploring lush vineyards just outside of town. Tasting rooms pour Syrahs, Zinfandels, Chardonnays and more. Restaurants proudly stock an array of local wines to pair with meals—full-bodied reds and lean crisp whites.

Green Wisteria grow free on this pathway to Page Springs Vineyards & Cellars

Most important of all, everything slows down for good wine. You stop and taste and savor. Wine gives you permission to relax. It keeps you in the moment. And sitting in Sedona with a glass raised, toasting a vibrant sunset is exactly the kind of moment to hold onto ever so tight.

Couple creekside

Grapes have discovered what everyone else already knew: Sedona is the perfect place to grow and flourish and to become the best possible version of themselves they can become.

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