Azwinemj2015ariduswineco

Z Repurposing History and Making Some of Its Own

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Story by Kirstin Havice Photos courtesy of Aridus Wine Company

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Walking into Aridus Wine Company in Willcox, Arizona, you’d assume from its massive size, stateof-the-art equipment and sleek design that owners Scott and Joan Dahmer must have planned it this way from the beginning. That couldn’t be further from the truth. They actually started at the other end of the spectrum.

grenache rose

SYRAH CABERNET SAVIGNO ZINFANDEL MALVASIA BLANCA VIOGNIER “We didn’t wake up one morning and say, ‘let’s do this.’ This was not our business model. It’s been an evolution of how we got here,” explained Scott.

This evolution began many years prior in Healdsburg, California., a quaint town located in Sonoma County that is a mecca for both wine lovers and wine culture.

“It was just a really small town at the time. The whole culture back then revolved around harvest, vineyards and wineries.

Our kids even got days off school because of harvest,” he said.

When they moved there, though, they weren’t really into wine. White Zinfandel was the only type Scott would drink.

“As we became immersed in the wine culture there, we began to see we were missing out on so many other wines, and I think that’s what started to open our eyes. But still, even though we drove by all of these wineries each day and talked with the owners and winemakers in shops around town, we didn’t realize what a big deal it really was. It was only when we moved away that we understood we were in the middle of greatness and really appreciated the opportunity we had,” said Scott.

It wasn’t long after they moved to Arizona in 2001 that they learned about Arizona’s winemaking industry. They jumped at the opportunity to purchase land, but a custom crush facility was nowhere in the plans.

“We fell in love with the Turkey Creek area, which is about 40 miles from here, and bought 40 acres with a plan to plant grapes, build a house and a winery, and retire there,” said Scott.

Because they didn’t have a background in the industry, they hired a consultant from Napa Valley: Cary Gott, the father of winemaker Joel Gott. It wasn’t until they began working with him that the idea for a custom crush facility began to take shape.

Since they were going to put a fair amount of money into their small winery anyway, why not put it towards a custom crush model instead?

“Cary explained that we’d have more return on our investment while helping elevate the Arizona wine industry as a whole,” said Scott. “There were a lot of vineyards going in but not a lot of wineries. With a custom crush facility available, people wouldn’t have to put a winery on each vineyard.”

The Dahmers were open to the idea, but they weren’t necessarily envisioning a 32,000-square-foot facility with state-of-theart equipment.

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“That was Cary’s suggestion. He said we’d outgrow the winery on our vineyard in five years; that most people do. If we were going to do this, we should double the size at the very least or we’d regret it. Eventually, we’d grow into it. Judging from my conversations with other winery owners, that seems to be the truth,” said Scott.

It was around 2006 when they began looking at various properties. After seeing many wineries that would need renovation, they realized it would be most cost effective to purchase one where they could essentially start from scratch. Not long after they changed focus to a custom crush model, they found the building that houses Aridus today, just a few miles from downtown Willcox.

“This used to be an apple warehouse. It was a shell; just an open, insulated warehouse. There were no dividing walls, very little light and a lot of dead birds. It looked kind of rough. I had my doubts at the beginning, but I really liked the idea of taking something existing and repurposing it, giving it a second life,” said Scott.

It was 2009 when they started the process, pulling engineers and consultants from California and searching for a local architect who understood the needs and design of a winery. They went through several firms before partnering with Deutsch Architecture Group out of Phoenix due to their background in industrial complexes.

“It took about a year to get the construction drawings done and secure permits, but once construction began, it was done before we knew it. They started in January 2012 and we were open in August,” said Scott.

It seemed like a “win-win” all around. Not only was the structure easily transformed to fit their needs, but Deutsch was also awarded the 2014 Sustainability Award from the International Interior Design Association, Southwest Chapter. Because of Scott’s “former life” as a graphic designer, the honor was particularly rewarding.

“I’m glad that even people outside of the wine industry appreciate what we’re doing,” said Scott.

“With my design background, I really love presenting something old in a new way.

We sourced all this wood for the doors from old barns and homes in Willcox; just heaps of weathered wood that was falling down. It’s like a piece of history, displayed in a different way.”

Aridus sits on 17 acres of land with the winery totaling 32,000 square feet. One of the most noticeable features in addition to

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its size is the seamless organization and flow of its setup. The grapes are unloaded and weighed on the covered crush pad, which is situated outside on the northernmost end

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Grapes are unloaded and weighed on the covered crush pad, which comprises about a third of the building’s total space. This is also where the grapes are sorted.

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of the building and comprises about a third of the total space. This is also where the grapes are sorted.

“The table vibrates and the grapes jump in front of you so you can take out anything you don’t want: overripe, under-ripe, leaves, caterpillars,” Scott explained.

While red varietals generally head to the Diemme Kappa de-stemmer first and then spend time in the fermentation tanks before pressing, white varietals go right into the Diemme bladder press.

The “bladder” is constructed similarly to an airbag and is mounted down the center of the press. It slowly fills with air, rotates, and fills a little more to intensify the press. This cycle continues depending on how much juice the client wants, generally taking about two hours from start to finish.

“The press can hold up to six tons. Depending on the style the client wants, we can program how much juice to get out of each lot. It’s important because the best quality juice comes out of the first press, what’s called a ‘first run.’ The more you press, the lower the quality. The less you press, the less juice you get. We can stop it and separate it if the client wants the first run put in one tank and the rest in a separate tank.

There are all kinds of possibilities,” Scott explained.

Heading inside, the fermentation room sits right next to the crush pad and is about equal in size. There are around 20 fermentation tanks of varying sizes, ranging from large tanks that hold three to five tons of grapes, medium tanks for two to three tons, and small tanks for one ton.

“It’s hard to judge how many tons clients are going to bring in. In California or Washington, it’s AZWINE lifestyle . com lIfEstylE. com com AZWINE lIfEstylE

The GAI bottling line is the largest and fastest in the state and can bottle up to 220 cases in an hour, which is about five to eight per minute. “It’s an all-inclusive ride, from empty bottle to label,” explained owner Scott Dahmer (above).

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bottle that it doesn’t look like a cap. If corks are used, the foils are adhered without the use of chemicals or glue.

“It’s made and manufactured in Italy. They build it there, put it together, run it, take it all apart, and ship it to the U.S. I bought it through Prospero Equipment in Windsor, California. I could probably own two Ferraris for the price of this machine.

When you see it running, you think it’s going to be noisy with all the glass and machinery, but it’s just amazing how smoothly it runs. It’s a dance; it really is,” said Scott.

While the bottling machine may be a dance, running the custom crush facility from grape to bottle is an even larger dance; one that’s choreographed by Aridus’ wine-

maker, Mark Phillips, with the help of cellar hand, Dan Nicholson, who worked in custom crush for 13 years in Napa Valley.

Mark is the winery’s newest addition, coming from Justin Winery in Paso Robles, California. When he first heard about the job, he had two free tickets to fly anywhere and thought, why not? He was skeptical about the Arizona wine industry to say the least, so it certainly was a “shot in the dark.”

“I was really amazed by the facility. This is just a winemaker’s dream, to have a place this big with all of this state-of-the-art equipment. I started tasting the wines and thought, ‘these are really good! What is up with this? How did I not know that you had wines like this out in Arizona?’ ” recalled Mark. “When Scott offered me the job, I couldn’t resist. It was a great promotion for me, and I really felt I had the skill sets Scott was looking for.”

One of the most desirable skill sets on par with winemaking is being able to communicate well with clients.

“Since the beginning, my biggest priority has been open communication, figuring out what the client needs from us and what we can offer him. I want to make sure the clients have realistic expectations about what they’re going to get from the whole process,” explained Mark.

Clients are offered two options. They can choose an all-inclusive contract that covers all consultation, winemaking, labs and bottling for a set price (excluding march

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common to have 10, but Arizona is still growing, so right now people bring around two to four tons with two tons being the average. We might need to invest in additional small tanks,” said Scott.

While 200 tons is the most Aridus has processed in one harvest so far, the winery is set up for a total of 700 tons, with room to add additional tanks on the crush pad.

“This is our total man cave,” Scott joked as we headed into the temperature controlled barrel room, the next and largest room of the winery.

“As you see, we have a lot more room to expand.”

It’s cavernous, echoing with the hissing of a humidifier that helps to reduce the natural evaporation of wine through the barrels, which is especially important in a dry climate like Arizona. Barrels sit on either side, red on one and white on the other, and are laid out in rows for each client. While Aridus supplies most of the equipment, clients are responsible for providing their own barrels.

“It’s like a chef with her tools,” explained Scott.

“There are all kinds of wood, cooperages, and areas, so it’s a very personal choice. It’s important for each client to pick their own. The same goes for the bottling supplies.”

The far south end of the winery houses the GAI bottling line, the largest and fastest in the state.

It can bottle up to 220 cases in an hour, which is about five to eight per minute. It’s an all-inclusive ride, from empty bottle to label. This machine can bottle using corks, screw caps and a second type of screw cap that marries so seamlessly with the

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barrels, barrel racks and bottle supplies, as mentioned barrels, barrel racks and bottle supplies, as mentioned before), or theyracks can opt a-la-carte services such as lab barrels, barrel barrel racks andfor bottle supplies, asor mentioned barrels, and bottle supplies, as mentioned before), they can opt for a-la-carte services such as lab work.

Rather than having to send samples to California before), or they can opt for a-la-carte services such ashaving lab to send samples to California before), or they can opt for a-la-carte services lab work.

Rathersuch thanas for a full analysis, complete the to process in work.

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Arizona Yet, machine. even within these options are variances. Aridus recognizes thatwithin each client different needs, preferences and Yet,even even within thesehas options are variances.

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“We want to make sure we’re distinguished between tionand andunderstanding understandingbetween betweenboth both“We parties imperative. tion parties imperative. wantisisto make sure we’re distinguished between clients.

They make their own decisions about how the wine “Wewant wantto tomake make sure we’re distinguished between “We sure we’re distinguished between clients. They make their own decisions about how the wine isclients. made,They so even though the are all made here atwine this They make theirown ownwines decisions about how the wine clients. make their decisions about how the is made, so even though the wines are all made here at this facility, they’re going to taste different.

I know it’s a challenge made,so soeven eventhough thoughthe thewines winesare are allmade made here atthis this isismade, all here at facility, they’re going to taste different. I know it’s a challenge for the winemaker, but client is treated individually, ” facility, they’regoing going toevery tastedifferent. different. know it’saachallenge challenge facility, they’re to taste know it’s forIIthe winemaker, but every client is treated individually,” explained Scott. for the winemaker, but every client is treated individually, for the winemaker, but every client isexplained treated individually, ”” Scott.

Mark added, have one client explained Scott. “We’re very flexible. We explained Scott.

Mark added, “We’re very flexible. We have one client who processes redsvery at her wineryWe buthave doesn’t have Mark added,her “We’re very flexible.

We have oneher client Mark added, “We’re flexible. one client who processes reds at her winery but doesn’t have the tank space for the whites, so she brings them here.

Anwho processes processes her her reds reds at at her her winery winery but doesn’t doesn’t have who have the but tank space for the whites, so she brings them here. Another client made his wine at another facility but brought While 200 tons is the most Aridus has processed in one harvest so far, the winery is the tank space for the whites, so she brings them here.

Anthe tank space for the whites, so she brings them here. other client made hisAnwine at another facility but brought While is the most processed in one harv set up for a total of 700 tons, with room to200 addtons additional tanksAridus on thehas crush pad. itother hereclient to putmade in barrels for aat offacility monthsbut and then client made his wine wine atcouple another facility but brought other his another brought While 200 tonsis isthe thethen mostAridus Aridushas has processed inone one harvest sowith far,the the winery While tons most processed in so far, winery isis additional ta set up for a total ofharvest 700 tons, room to add it here to put in barrels for a couple of200 months and bottle.

Each is unique. setup upfor foraatotal totalof of700 700tons, tons,with withroom roomto toadd addadditional additionaltanks tankson onthe thecrush crushpad. pad. it here here to to put putclient in barrels barrels for aa”couple couple of months months and then then it in for of and bottle.

Each client is unique.” set In addition to making clients’ Aridus has its own label. When you When Aridus first opened, they processed 40 tons bottle. Each Each client client isis unique. unique. bottle. ”” wines, In addition to making clients’ wines, Aridus has its own label. When you When Aridus first opened, they pr askIn whatto he’s most proud it goes back to what motivated him toyou buy of fruit.

InAridus 2013, first that opened, number jumped to 200 tons, and InScott addition to making clients’of, wines, Aridus has itsmost own label. When When you When Aridus opened, they theyof processed 40 tons tons addition making clients’ wines, Aridus has its own label. processed 40 ask Scott what he’s proud of, it goes back to whatWhen motivated himfirst to buy fruit. In 2013, that number jumpe his acres in Turkey Creek in of, the place.

2014 came in at 150 tons.

Despite the dip, which heand ask40 Scott what he’s most most proud of,his goes back to what motivated him to buy of fruit.

In 2013, that number jumped to 200 tons, andtons. Despite the ask Scott what he’s proud ititfirst goes back to what motivated him to buy of fruit.

In 2013, that number jumped to 200 tons, 40 acres in Turkey Creek in the first place.

2014 came in at 150 know sounds cliché, I’m really happy with my wines. They’re exactattributes toin clients still having cases todip, sellwhich from he the his“I40 40 acresitin in Turkey Creekbut in the the first first place.

2014 came in at 150 tons.

Despite the dip, which he his acres Turkey Creek in place.

2014 came at 150 tons.

Despite the “I know it sounds cliché, but I’m really happy with my wines. They’re exactattributes to clients still having cases ly the style itIitwanted. previous Scott still is confident in theto “I know know sounds”cliché, cliché, but but I’m I’m really happy with my my wines. They’re They’re exactexactattributesyear, to clients clients still having cases cases topotential sellyear, fromfor the is confident in th “I sounds happy with attributes to having sell from the lyreally the style I wanted. ” wines. previous Scott Aridus introduced its first vintage in 2012 with a Chardonnay and Syrah. custom crush to grow exponentially. ly the style I wanted. ” previous year, Scott is confident in the potential forgrow exponentially. ly the style I wanted.” previous year,and Scott is confident incustom the potential for Aridus introduced its first vintage in 2012 with a Chardonnay Syrah. crush to They’ve since releasedits a 2013 Viognier, a2012 2013with Malvasia Bianca and soon “I think it’s in its infancy because people are still Aridus introduced its first vintage vintage in 2012 with Chardonnay andwill Syrah. custom crush towill grow exponentially.

Aridus introduced first in aa Chardonnay and Syrah. custom crush to grow exponentially.

They’ve since released a 2013 Viognier, a 2013 Malvasia Bianca and soon “I think it’s in its infancy because p add a 2013 Syrah, Malbec, Zinfandel and Cabernet Sauvignon.

They’re also learning how to plant, and it takes three to five years to They’ve since since released released aa 2013 2013 Viognier, Viognier, 2013Syrah, Malvasia Bianca and will willand soon “I think think it’s it’s in its its infancy infancy because because people are still still They’ve 2013 Malvasia Bianca and soon “I in people are add aaa2013 Malbec, Zinfandel Cabernet Sauvignon.

They’re also learning how to plant, and it takes th planning for the release of a 2014 Grenache Rosé, one that Scott is particularly produce a crop.

But they’re on the ground, ” he said. add aa 2013 2013 Syrah, Syrah, Malbec, Malbec, Zinfandel Zinfandel and Cabernet Cabernet Sauvignon.

They’re also Rosé, one learning howisto to plant, and and itit takes takesproduce three to toafive five years tothey’re on the gr add and Sauvignon.

They’re also learning how plant, three years planning for the release of a 2014 Grenache that Scott particularly crop.

Butto looking to bottling.

Mark added, is a relatively young winemaking area. planningforward for the the release release of aa 2014 2014 Grenache Grenache Rosé, one one that Scott Scott isis particularly particularly produce crop.“This But they’re they’re on the the ground, ” he he said. said. planning for of Rosé, that produce aa crop.

But on ground, looking forward to bottling.

Mark ”added, “This is a relatively you “It’s wonderful. young. It only came in September but the looking forward to toIt’s bottling.

Mark added,“This “Thisisisaarelatively relativelyyoung youngwinemaking winemakingarea. area. looking forward bottling. added, “It’s wonderful. It’s young. It only came in SeptemberMark but the color is beautiful and ityoung. tastesItItamazing, so in I think we’re going to “It’s wonderful. wonderful. It’s It’s young. only came in September but the “It’s only came September but the color is beautiful and it tastes amazing, so I think we’re going to bottle it.beautiful We’re really release it, ” hethink said. we’re color isis beautiful andexcited tastestoamazing, amazing, so think we’reexcited going to toto release it,” he said. color and itit tastes going bottleso it.IIWe’re really Aridus has three tasting rooms: one in downtown Willcox, one bottle it.

We’re really excited to release it, ” he said. bottle it. We’re really excited to release it,” hehas said.

Aridus three tasting rooms: one in downtown Willcox, one in Aridus Old Town (itsrooms: newestone location), and another at the Aridus hasScottsdale three tasting tasting rooms: inTown downtown Willcox, one location), and another at the has three in downtown Willcox, inone Old Scottsdale (its one newest custom crush facility used mostly for industry tastings. in Old Old Town Town Scottsdale Scottsdale (its (its newest newestcustom location), and another at the in location), and another at the crush facility used mostly for industry tastings.

But even with theirused own mostly label and multiple tasting rooms, the custom crush facility used mostly forBut industry tastings. custom crush facility for industry tastings. even with their own label and multiple tasting rooms, the Dahmers’ focus still remains on providing Arizona with a stateBut even with their own label and multiple tasting rooms, theon providing Arizona with a stateBut even with their own label and multiplefocus tasting the Dahmers’ stillrooms, remains of-the-art custom crush facility.

People haven’t been growing grapes for long, so there’s defiDahmers’ focus focus still still remains on providing providing Arizona with a stateDahmers’ remains on Arizona with a stateof-the-art custom crush facility.

People haven’t been growing grapes for “Once my vineyard is up and running, that fruit is basically all I’m going to nitely ahaven’t learning curve, but I think so much momenof-the-art custom custom crush crush facility. facility.

People haven’t been growing grapesthere’s forlong, long, sothere’s there’s defi-but I think ther of-the-art been growing for so defi“Once my vineyard is up and running, that fruit isPeople basically all I’m going to grapes nitely a learning curve, produce for my label.

I just want to keep it small.

My business model from the tum in the right direction.

There are a lot of people buying “Once my my vineyard vineyard isis up up and and running, running, that fruitlabel. basically all I’m I’m goingitto tosmall. Mynitely nitely learning curve, but thinkthere’s there’s sothe much momen“Once isis basically all aalearning curve, so much momenproducethat for fruit my I just want to going keep business model frombut theIIthink tum in right direction. There are a l ground always going be custom I’mMy never going model to outgrow itthe up land in this area, planting the right kind varietals and produceup forismy my label. justtowant want to keepcrush. small.

My business fromcrush. tum in the right direction.

There areup lot ofof people buying produce for label.

II just to keep ititup small. business from the tum in the right direction. are aalot of people ground is always going tomodel be custom I’m never going to outgrow it There land in this buying area, planting the right k or start refusing clients, ” said Scott. treating their vineyards better.the It’sright a work in of progress, but I ground up isis always always going to be be custom custom crush.

I’m never going to outgrow it up land in this area, planting the right kind of varietals and ground up going to crush.

I’m never going to outgrow it up land in this area, planting kind varietals and or start refusing clients,” said Scott. treating their vineyards better. It’s a wor think there is so much potential in Willcox and this area. ” or start start refusing refusing clients, clients,”” said said Scott.

Scott. treatingtheir theirvineyards vineyardsbetter. better.It’s It’saawork work in progress, butII potential in Wil or treating progress, but thinkin there is so much It isthere this very that the facility isand supporting think there sopotential muchpotential potential inWillcox Willcox and thisarea. area. think isisso much in this ”” It is this very potential that the faci and helping to move along.

While its name is Latin for thisvery verypotential potentialthat thatthe thefacility facility supporting ItItisisthis isissupporting and helping to move along. While its “dry, Aridusto has donealong. the opposite; has made the for inand”helping helping to move along.

Whileits itsitname name Latin and move While isisLatin “dry, ” Aridus hasfor done the opposite; it dustry more lush.

No longer do people have to drive two “dry,””Aridus Aridushas hasdone donethe theopposite; opposite; hasmore madelush. theinin“dry, itithas made the dustry No longer do peopl to three hours to reach the nearest custom crush facility dustrymore morelush. lush.No Nolonger longerdo dopeople people havehours todrive drive two the nearest cu dustry have to two to three to reach in Deming, N.M., nor do havecustom to sendcrush samples off to tothree threehours hours toreach reach thethey nearest custom crush facility to to the nearest facility in Deming, N.M., nor do they have to California analysis.

And these areto examples inDeming, Deming,for N.M., nordo do they have toonly sendtwo samples offto to And these are in N.M., nor they have send samples off California for analysis. of Aridus’ impact.

WhatAnd started out for thetwo Dahmers as a California foranalysis. analysis.

And these are only two examples California for these are only examples of Aridus’ impact. What started out fo dream to own 40 acres, wine and retire has turned ofAridus’ Aridus’ impact.

Whatmake started outdream forthe the Dahmers asaa make wine an of impact.

What started out for as toDahmers own 40 acres, into a venture that is changing the face of Arizona wine. dream to own 40 acres, make wine and retire hasthat turned dream to own 40 acres, make wine into and aretire has turned venture is changing the fac “I alike the idea we’re making history here,”wine. said into aventure venture thatthat changing theface face of Arizona wine. into that isischanging the Arizona “Iof like the idea that we’re making h Scott.

“We’re starting new, almosthere, like””pio“I like like the idea idea thatsomething we’re making making history here, said something new “I the that we’re history said Scott.

“We’re starting neers.

I find that very exciting. ” Scott. “We’re “We’re starting starting something something new, new, almost like pioScott. almost neers.

I findlike thatpiovery exciting.” neers. II find find that that very very exciting. exciting.”” neers.

Aridus Wine Company Aridus Wine Company 145 N Railview Ave. Aridus Wine Company Company Aridus Wine 145 N Railview Ave. 1126 Haskell Ave. 145 N NNRailview Railview Ave. 145 Ave. 1126 N Haskell Ave. Willcox, AZ 85643 In addition to making clients’ wines, Aridus has its own label and introduced its 1126 N Haskell Ave. 1126 N Haskell Ave. Willcox, AZ 85643 In addition to making clients’ wines, Aridus has its own label and introduced its AridusWineCo.com first vintage in 2012.

Willcox, AZ AZ 85643 85643 Willcox, In addition addition to to making making clients’ clients’ wines, wines, Aridus hasin its2012. own label label and and introduced introduced its its AridusWineCo.com In Aridus has its own first vintage AridusWineCo.com AridusWineCo.com first vintage vintage in 2012.

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When you ask Scott what he’s most When youhe’s askmost Scott what When you ask Scott what proud of, it goes proud back toof,what it goes back to w proud of, ithim goestomotivated back to what motivated buy his 40him acres to buy his motivated him toin his 40 acres in Turkey Creek inbuy the first place. . .” the fir Turkey Creek in in Turkey Creek in the first place. . .”

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