Caduceus Cellars Ventura Room Offers Estate Wines, Farm-Driven Pairings

While touring the world with his bands – Tool, A Perfect Circle and Puscifer – Maynard James Keenan developed a taste for wine. Sampling varietals from renowned wine regions across the globe, he absorbed those influences and later brought them home to Arizona, translating them into vineyards, farms, restaurants and a private tasting room above Old Town Cottonwood known as the Ventura Room at Caduceus Cellars.

From the curved vantage point of the Ventura Room, guests look out over cascading vineyards. The setting enhances the luxury of the experience, which includes estate wine history, tastings and a three-course food pairing sourced from nearby Merkin Vineyards’ gardens, orchards and greenhouse – the agricultural arm of Keenan’s Verde Valley operations.

The Ventura Room Experience is a 90-minute event that includes a guided tour of the production facility, barrel room and surrounding vineyards, followed by a multi-course food and wine pairing.

“This is for people who want to do a deep dive into Caduceus Cellars wine,” said Evan Rothrock, wine educator, ambassador and sommelier.

“We discuss the history of our brand and Arizona wines,” he added. “The wines sold at the Ventura Room are not available anywhere else. A lot of these labels came from Maynard’s private cellar. Some go back to 2007 and haven’t been available for a long time.”

Through the past 20 years, Keenan’s winemaking has evolved toward wines that are lighter, brighter and more expressive.

“You can see that progression from 2012 to 2016 wines,” Rothrock said.

Among the highlights is Hilltop Pét-Nat, a naturally sparkling white crafted from Chardonnay and Malvasia Bianca using the ancient méthode ancestrale, in which the wine completes fermentation in the bottle.

“It is only sold here,” said Rothrock.

Chef Ryan Secakuku oversees the menu for the Ventura Room. “My dream has always been to cook with foods that come from our own farms, and I finally have that opportunity. They allow me to pair the wines with the foods, and it gives me the freedom to create.”

Guests say the experience blends culinary creativity with a sense of place.

“I’m blown away by the whole experience,” said Hopi Tribe Economic Development Corporation Human Resource Generalist Lindsey Susunkewa. “I was invited by Ryan; we’ve known each other since high school and it’s so cool to see how successful he has become. I love the vibe, and the food was delicious and the experience was amazing. I especially love that Chef Secakuku is incorporating native ingredients into his menu. He’s very precise with pickling and the different flavors that mix so well. I can’t wait to come back and bring my fiancée.”

“The Hilltop Petnat wine was my favorite and paired so beautifully with the scrumptious dishes that Chef Ryan prepared for us,” said Jacqueline Ryan of Camp Verde. “I wasn’t sure what to expect but the overall experience was very professional, fun and a great learning experience. The setting is very professional but relaxing and beautifully lighted. I recommend this for anyone wanting to learn more about Arizona wine, it’s worth every minute.”

Open Thursday through Monday by appointment, the Ventura Room requires at least 48 hours’ advance notice so the culinary team can source and prepare seasonal offerings. Priced at $269 per guest and limited to eight attendees, the 90-minute experience is designed to be intimate and immersive. VVBN

By V. Ronnie Tierney, VVBN

Caduceus Cellars Ventura Room is located at 760 Verde Heights Drive in Cottonwood, adjacent to Merkin Vineyards Hilltop Winery & Trattoria. For more information, visit caduceusvscventuraroom.com.