A monthly look at Arizona wine with Valley dining impresario Pavle Milic.
I wrote about Greg Gonnerman, the founder of Laramita Cellars, back in 2018.
To nudge your memory, Gonnerman didn’t take a traditional path to winemaking. Although he grew up on a farm, his early career was in technology. It wasn’t until 2005, after wine tastings at AZ Wine Company in Scottsdale, that he discovered a passion for wine. What began as a hobby – making his first batch from Welch’s grape concentrate – grew into something much more. Gonnerman started planting vines in his backyard and those of friends and family, and by 2012, he was ready to take the leap into commercial winemaking.
His search for a vineyard site led him to Willcox, Arizona. With advice from Arizona winemakers like Kent Callaghan and Sam Pillsbury, he selected varietals like Viognier, Petite Sirah and Sangiovese, all of which have flourished in the Arizona terroir.
Laramita Cellars officially launched in 2016 with the help of celebrated winemaker Rob Hammelman of Sand-Reckoner Vineyards. While Gonnerman manages the vineyard and makes key blending decisions, Hammelman oversees day-to-day winemaking. This partnership has led to a range of acclaimed wines, including a standout Pinot Noir – a true rarity in Arizona. Which is the new chapter in his story.
Gonnerman’s approach to Pinot Noir is particularly innovative. To overcome Arizona’s heat, he uses a technique called “crop forcing.” This involves pruning the vines twice a year and delaying fruit development until cooler months, typically October and November. The result is a cool-climate style Pinot Noir with bright acidity. Meanwhile, his whole-cluster inclusion style leads to grippy but well-integrated tannins.
If you’re intrigued about Arizona Pinot Noir, look no further.
Laramita Cellars
6223 E. Cattle Dr., Willcox
480-560-2605, laramitacellars.com
