There’s something magical about autumn in the Verde Valley. The air cools, the light softens, and the farms that surround Cottonwood offer up their harvests. The Merkin Vineyards Hilltop Winery & Trattoria culinary team, led by James Beard Award semifinalist Chef Brett Vibber, has introduced a new way to celebrate the flavors grown across Merkin’s orchards, farms and greenhouses.
The Caduceus Ventura Room offers a by-appointment-only, 90-minute private dining session, vineyard and facility tour, and access to a bottle list not available anywhere else. Many of the selections date back to 2004, making the Ventura Room a treasure trove for collectors and serious wine lovers. Reservations are limited to eight guests per seating and are available Thursday through Monday at 11 a.m., 1:30 p.m. and 4 p.m.
Merkin Vineyards has also introduced a limited number of openings to its coveted Velvet Slipper Wine Club. Membership offers quarterly deliveries of up to six bottles, with perks available online and in person at the Caduceus Cellars tasting room in Jerome. Each tier is personally curated by owner-winemaker Maynard James Keenan. Prices start at $150 and range up to $450 per shipment, depending on the level.
There’s also the new menu, transporting guests into the season from the first bite. House-made burrata arrives with Merkin Orchards apple butter, freshly baked focaccia and Sicilian olive oil. The Orchard Apples & Artichokes dish is a study in contrasts: roasted artichokes, silky sunchoke purée, 18-month prosciutto, mojo picón and Marcona almonds. Le Verdure showcases turnips and radishes, locally grown pickled carrots, greenhouse tomatoes, fall squash and cashew butter.
“This is the time of year where the farm really shows off,” Chef Vibber said. “We get to play with everything from earthy root vegetables to late-season fruits and build plates that feel like fall in Arizona. Every dish tells a story of what’s growing right now just a few miles from where you’re sitting.”
Pasta lovers will gravitate toward the Squash Bucatini, a bowl of autumn comfort complete with acorn squash purée, sage, parmesan and house-made bucatini, with 18-month prosciutto woven throughout.
The Sweet Potato Gnocchi sneaks in seasonal squash alongside fried sage and cream sauce. The Tuscan Ribeye – 24 ounces of bone-in wagyu – arrives with roasted garlic, sun-dried Italian plum tomato, cipollini onion, rosemary and aged balsamic. Beyond the food, Merkin is expressing its appreciation for the community. Verde Valley residents can now receive a 10 percent discount on food purchases by presenting proof of residency.
With its menu, exclusive experiences and a renewed focus on the community, Merkin Vineyards Hilltop Winery & Trattoria is making autumn feel like the perfect time to plan a visit. Learn more at merkintrattoria.com.
