Winemaking at Flying Leap

Visitors often ask how we became winemakers—how we learned the craft, what kind of wines we make, and why we make them the way we do. The answer lies in a journey marked by experimentation, curiosity, and a deep commitment to understanding the land and fruit we work with.

In our early years, Flying Leap focused primarily on varietal wines, each made from a single grape variety. This period was critical to our growth—it allowed us to become intimately familiar with the grapes we’d planted, and to observe how each varietal responded to our unique Arizona terroir, vineyard microclimates, and seasonal conditions. These formative vintages were our classroom, offering firsthand insight into how each grape fermented, matured, and expressed itself in the bottle.

As our vines matured and our knowledge deepened, so did our winemaking approach. We began to explore how different wines could be blended to create complexity, balance, and entirely new flavor profiles. Today, Flying Leap produces mostly blended wines, a decision driven by the expanded access we now have to a diverse portfolio of wine grape varietals.

This evolution has allowed us to craft distinctive wines that are both expressive and unique, setting our offerings apart in a crowded market.

Another key part of our winemaking journey has been our exploration of aging media. During our years of experimentation, we diversified our cellar and aging program extensively—incorporating everything from crushed stone concrete tanks and stainless steel eggs to clay jars, traditional oak barrels, and chilled stainless steel tanks. Each vessel imparts a different character to the wine, and understanding these subtle influences has helped us fine-tune our process for each blend and vintage.

The Flying Leap style is not defined by tradition for tradition’s sake—it is shaped by a spirit of discovery, guided by experience, and rooted in the belief that great wines are crafted by listening carefully to the fruit and adapting thoughtfully to what it tells us.

The history of winemaking in Arizona is a tale of resilience, innovation, and the pursuit of excellence against the backdrop of an unforgiving desert landscape. While viticulture in the region dates to the Spanish missionaries who planted vineyards in the 16th century, it wasn’t until the late 20th century that Arizona’s modern wine industry began to take shape. In the 1970s, pioneering individuals, inspired by the success of California’s wine industry, ventured into the challenging terrain of Arizona to experiment with grape cultivation. Despite the arid climate, high elevations, and rocky soils, these early visionaries planted vineyards and persevered, determined to unlock the region’s viticulture potential.

Throughout the following decades, Arizona’s wine industry experienced periods of growth and setback as winemakers grappled with unique challenges. From the rugged terrain of Sonoita and Elgin to the high desert of Willcox and the Verde Valley’s lush landscapes, vintners across the state continued to push boundaries, experimenting with grape varieties and cultivation techniques suited to these respective terroirs.

Despite the odds, Arizona’s winemakers garnered recognition for their pioneering spirit and dedication to quality, earning accolades and acclaim on the national and international stage.

In recent years, Arizona’s wine industry has undergone a renaissance, with a surge of interest and investment propelling it to new heights of success and recognition. Advancements in viticulture, winemaking technology, and sustainability practices have further bolstered the state’s reputation as a premier winegrowing region. Today, Arizona is home to a vibrant community of winemakers, grape growers, and enthusiasts who celebrate the diversity and excellence of the state’s wines. With its rich history, diverse terroir, and pioneering spirit, Arizona continues to carve out a distinct identity in the world of wine, captivating palates and sparking curiosity with each bottle produced.