TRENDS IN DINING: LDV WINERY
Wine Philosophy and Fun By Bob Stearnes, Epicurean
A midlife crisis is not always a crisis. It can in fact be an opportunity for a dream to come true. A second act you may say. This second act came to fruition for the dynamic duo of Peggy Fiandaca and her husband Curt Dunham. This dream come true is LDV Winery. After very successful careers in consulting, professional community and strategic planning, Peggy and Curt decided 17 years ago to follow their passion for outstanding wines and purchased a twenty acre estate under the breathtaking shadows of the Chiricahua Mountains. There were 5 key locational factors needed for the location to be perfect for wine growing. There had to be a mountain environment that gave a 30 degree temperature difference between daytime and night time temperatures. Plenty of water, superior drainage and volcanic soil. And most importantly, no previous commercial agriculture. All of this nestled at an elevation of 5000 feet. The absence of any previous agriculture is important because all of the wines produced at LDV are completely vegan. Yes, vegan. There isn’t any manure used as fertilizer so that no animal based products are left to leech into the grapes. LDV Winery produces single varietals only and when they began their journey, they were aware that new plants generally need 4-5 years to produce a commercial crop. To their amazement they sent a wine to Wine Spectator just a short 2 years into the process and it received a score of 87 deeming the wine “plush” as the ultimate compliment! The winery produces only Syrah, Petite Syrah and Grenache. A limited amount of their white variety Viognier is also available. Their commitment to exquisite wines is evident in the attention to detail the phenomenal wine making skills of Curt Dunham impart. Single cordon pruning results in less product but abundantly flavored grapes. Endless combinations of French Oak, Neutral Oak and Stainless Steel barrels result in complex and dreamy wines. The
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wines are also very low in sulfites as no fining agents, eggs etc. are used to reduce sediment. The wines are also “racked” to remove sediment every 60 days where the wine is removed, barrels cleaned and sterilized, and returned to their barrels to finish out the aging process. The tasting room in the Riverfront district of Scottsdale was opened roughly 5 years ago after the first location on 1st and Goldwater couldn’t sustain enough traffic. The attention to detail and the excellent and knowledgeable staff are attentive and friendly. There are also options for charcuterie and delicious chocolates. As Peggy says, “We strive to be the first drink of the evening, not the last.” Drop in for one of the most unique wine tasting experiences and drink in the history of a winery that unlike most wineries does the entire process on premises. There are no imports, no exports. They never buy plants and are still using the original vines they started with 17 years ago. Upon seeing almost identical soil in France the winemaker asked how long they had been producing. When they answered 15 he excitedly asked “Generations!?” “Years” they responded. If you ask me, generations of this spectacular winery wouldn’t be enough but luckily for all of us, it is