Beneath the vast skies of southern Arizona’s Willcox Bench, Chris Brinkmeyer and Bridget Hildebrand cultivate a dream called Skyhaven Wines. They share their take on a boutique winery while juggling full-time day jobs.
For now, Brinkmeyer and Hildebrand continue to balance their tech and wine worlds. They often meet in their kitchen between conference calls to trade vineyard updates. They nicknamed the kitchen “the breakroom” as a nod to juggling two jobs.
Brinkmeyer, an award-winning winemaker who studied viticulture and enology at Yavapai College, previously made wine at Pillsbury Wine Company. Meanwhile, Hildebrand is a high-tech marketing executive who brings branding savvy to the vineyard. She had once planned to buy a manor house in Europe for winemaking.
However, Brinkmeyer’s pitch to start Skyhaven offered a closer-to-home adventure she couldn’t pass up. They share a simple philosophy: let the grapes speak for themselves and never take shortcuts.
“We focus on quality in all things with a ‘less is more’ approach,” Brinkmeyer said.
In 2023, Brinkmeyer and Hildebrand planted their first vines on nearly 10 acres at the Willcox Bench. They knew this high-elevation region’s well-drained soils and dramatic day-night temperature swings would yield quality fruit. In fact, this high desert region produces nearly three-quarters of Arizona’s wine grapes.
“Grapes from this region carry a note you can’t find anywhere else,” Brinkmeyer said. “That’s the magic, the reason Skyhaven had to be here.”
The couple has planted French, Spanish and Italian grape varieties including Syrah, Sangiovese, Cabernet Franc and Grenache Blanc. They craft each wine to highlight the site’s distinctive climate and soil.
Additionally, Brinkmeyer lights up when discussing Syrah, a red grape he says can hold its own on the world stage. He is also fond of Viognier and Grenache Blanc for their unique flavor notes among the whites.
Hildebrand is especially excited to introduce Skyhaven’s Graciano, a spicy, aromatic Spanish varietal. She believes it will surprise those who usually reach for Pinot Noir.
In August, Brinkmeyer and Hildebrand opened a no-frills tasting room in a repurposed shed on their vineyard. Dubbed the “vit-shed,” the cozy space sits next to the tractor and immerses visitors in a working farm atmosphere. Visitors get an authentic peek at vineyard life. The casual setting reflects the couple’s “just make it work” spirit.
“It turns out people love the rustic, authentic experience,” Brinkmeyer said. “They identify with the scrappy side of our story.” Skyhaven invites the public to visit its “Ye Olde Tasting Room,” open from noon-5 p.m. every Saturday and Sunday for tastings.
Medieval inspiration runs through Skyhaven’s story. The couple shares a love of swords, castles and Renaissance fairs, which they weave playfully into their branding and events. They even adopted “#swordsandwine” as a personal rallying cry during the winery’s early days. Brinkmeyer emphasizes that the wine itself comes first, but the extras make visits memorable.
“We believe wine is part of a larger, immersive experience,” Brinkmeyer said. “The wine must be good, but we want to make it truly memorable and fun.”
Brinkmeyer and Hildebrand hope to help raise the profile of Arizona wine overall. Many people still need a nudge to discover the quality of local vintages. Meanwhile, initiatives like Tucson Foodie’s new wine passport encourage residents to explore Southern Arizona wineries. Skyhaven aims to be part of that rising tide.
From the beginning, the couple leaned on fellow vintners, neighbors and friends for support. Wine is about connection, and they see Skyhaven as a place for people to gather, share stories and be part of something bigger.
Looking ahead, the couple follows a ten-year plan they sketched out even before breaking ground. Not everything goes perfectly, but that roadmap guides their decisions and keeps their vision on track. They intend to build a dedicated winery and tasting facility. Eventually, they hope to add on-site guest cottages and even a bakery.
he winery will release its first white and rosé wines this spring. This expands a lineup that already includes popular varietals and unique blends. Brinkmeyer and Hildebrand want each new release to reward the curiosity of Arizona wine lovers. After long hours in the vines, they say an amazing Willcox sunset helps reset their spirit for another day.
For Brinkmeyer, seeing a customer’s look of surprise after tasting Skyhaven’s first wines is the ultimate reward.
“We put in the time and effort to ensure our wines were strong from the start,” he said. “We want to keep delivering that surprise.”
What inspired you both to start Skyhaven Wines, and why in Willcox Bench?
Chris: First and foremost, it all started with a love of wine. That passion led me to study viticulture and enology at Yavapai College, where I realized: ‘I can actually do this.’ From there, the planning began.
Bridget: When Chris and I met, it was clear we shared the same passions and goals for how we wanted to spend the second half of our lives. I was actually working with a financial advisor on a plan to move to Europe and buy a manor house with vineyard land. Chris’s pitch to make Skyhaven a reality was hard to pass up, and a lot closer to home. My mom is thrilled I stayed!
The next big question was where. We researched land across Arizona, but everything kept pointing us back to the Willcox Bench. It truly produces the state’s best fruit, thanks to its unique terroir — well-drained soils, high elevation, and ideal weather for vines. And then there’s the flavor: grapes from this region carry a note you just can’t find anywhere else in the world. That’s the magic, and the reason Skyhaven had to be here.
At the heart of it, I was looking for an adventure (and a fellow adventurer!), and this one found me. I never imagined I’d be doing the farming myself, but that’s become part of the journey.
How would you describe your winemaking philosophy in just a few words?
Chris: Our philosophy is simple: let the grapes speak for themselves. We believe in quality in all things, never taking shortcuts, and embracing a ‘less is more’ approach. By focusing on the details and respecting the fruit, we are confident that we will make wines that are authentic, balanced, and true to Arizona.
What do you hope people take away from their first sip of a Skyhaven wine?
Chris: (1) Approachable, not pretentious. (2) Yummy, easy to drink. (3) Surprise! This is really good!!
Chris, how has your engineering background influenced your approach to viticulture and enology?
Chris: Engineering and architecture practices map nicely to the wine-making process and provide structure around a vineyard. Having a vision and long-term goals are paramount to long-term success. Engineers are typically individuals who have both strong technical and artistic skills. Winemaking is both a highly cerebral activity and a sensory-building effort. I think that appeals to both sides of my engineering nature.
What makes the soils and climate of Willcox Bench distinctive compared with other Arizona wine regions?
Chris: The soils on the Willcox Bench are incredible — well-drained, loamy, and perfect for vines. The specific type of soil here is called Sonoita gravelly loam, and if you overlay a soil survey map, you’ll see most of the vineyards clustered right on it. That soil contributes to a distinctive note you’ll find in wines from this area. Equally important is the climate. The day-to-night temperature swing can reach nearly 40 degrees, which allows the grapes to recover from the heat of the day and develop balanced acidity and flavor. It may be a remote location, but the combination of soil and climate produces fruit of such quality that it made our decision to put down roots here an easy one.
Which varietals are you most excited about right now, and why?
Chris: For reds, Syrah always has me excited for Arizona wine. It holds its own on the world stage. I really enjoy trying different things with Syrah, especially in blends and co-ferments. If you have a Skyhaven Syrah, you will know it. That said, we have many exciting varietals that we are eager to share.
Viognier is an easy callout for a white, which I won’t argue; it’s my favorite. Another one that I would bring attention to is Grenache Blanc. It is similar to Vio, but with a nice caramel/butterscotch note that makes it wonderful. We will have both on our menu. There is a lot of anticipation for that one.
I’ll let Bridget talk to Graciano, but it is sleeper varietal that has a nice cult following.
Bridget: I’m so excited for our Graciano! I’m forever grateful that my partner-in-wine made room for a varietal that’s more my favorite than his. For people who usually reach for something familiar like Pinot Noir, I think they’ll find Graciano to be a fantastic alternative. It’s often described as “spicy, aromatic, and fresh.” I just want people to think, this is amazing, whether they’re kicking back with a glass on a Wednesday night or pairing it with a great meal.
Both of you balance full-time professional careers alongside running Skyhaven. How do you manage the demands of vineyard life?
Chris: It is a constant struggle to balance time for our careers, the vineyard, and the wines. You cannot be above asking for help and finding support from your wine industry buddies. Long days are the norm. You need a partner you can lean on. There are many difficult days, and without that, there’s no way we would be able to make it.
Bridget: Balancing full-time professional careers with running Skyhaven is definitely a challenge. It’s a lot of hours, and it’s changed our lives in big ways. But we’ve learned that discipline and teamwork make it possible. We try hard not to let one world spill over into the other. We often meet in our kitchen, AKA “the breakroom,” in between conference calls to check in for updates on the “other job.” Chris absolutely has it right that being good teammates is vital: knowing when to lean on each other, divide responsibilities, and celebrate the little wins. At the end of the day, vineyard life demands commitment, but it also rewards us with the satisfaction of building something meaningful together. That makes the long hours worth it.
Bridget, how does your experience in marketing shape the way you tell Skyhaven’s story and connect with customers?
Bridget: After 30 years of building and positioning corporate brands, creating one for us has been both liberating and surprisingly challenging. In the corporate world, you’ve got brand guidelines, tone-of-voice rules, and entire teams weighing in. With Skyhaven, it’s just us. Every choice, from the label design to the voice of a blog post, is personal. That intimacy makes the work harder in some ways, but far more rewarding.
We’re just getting started and still feeling our way. It’s not easy to hold a big-picture vision in your head and then translate it into practice. That’s a challenge and a joy! The fun part is bringing all my experience — messaging, positioning, event production, branding, demand generation — into a project that reflects our own personality, story, and passion for what we’re building here in Willcox.
As a high-tech marketer, I’m always focused on user experience. Marketing software, customer connection can feel abstract. With wine, it’s immediate and tangible. Do people feel the love and excitement we’ve poured into it? Dang, I hope so! There’s a lot of pride and passion and hard work in this.
Tell me about the “vit-shed” tasting room. How does that space reflect the spirit of Skyhaven?
Chris: Lol! The ‘vit-shed’ definitely reflects our ‘just make it work’ spirit. I like to think of myself as a bit of a MacGyver; I can make just about anything work. You have to be willing to pivot, and the vit-shed is proof of that. It wasn’t our original plan for a tasting room, but we needed a way to share our wines, and that was the resource at hand.
In this business, you make countless decisions without always having the perfect answer. The vit-shed became our solution, and it turns out people love the rustic, authentic experience. They identify with the scrappy side of our story, and that makes the space feel even more connected to the spirit of Skyhaven.
What has been the biggest challenge so far in building Skyhaven from scratch?
Chris: The biggest challenges have definitely been the cost and the sheer number of hours in the day. We knew it would be expensive, but I don’t think anyone can ever be fully prepared for the actual number. Fortunately, we’ve both been well-employed, which helped us ride out the early years, and now we’re beginning the transition to having a cash flow — something that makes the financial side feel a little lighter.
As for the vineyard itself — wow, it’s a lot of work. At the end of the day, two people can only do so much. But that’s also part of what makes it meaningful: every vine and every bottle reflects the time, effort, and commitment we’ve put in together.
Bridget: What he said! I’ve never written such big checks in my life!
And it is indeed an insane amount of hard work. The vines don’t care if you “aren’t feeling it.” The enormity of the project can be overwhelming. Thankfully, the amazing sunsets here at Skyhaven do help reset the spirit for another day.
You mention blending medieval inspiration (swords, castles, and ren faire) into the vineyard’s story. How does that come to life in your branding and visitor experience?
Chris: We are, in a word, passionate. This is a blending of our passions. We believe that wine is part of a larger, immersive experience. I think people enjoy having escapes and trying new things. I don’t want our wine to be gimmicky; the wine must be good. But part of the experience goes beyond just the wine. We want to make it truly memorable and have fun!
Bridget: Even before we moved from Phoenix to start Skyhaven in earnest, there were plenty of ups and downs. In our texts, we started using #swordsandwine (and the sword and wine emojis) as a kind of rallying cry for both celebration and perseverance. To me, wine is both comforting and celebratory, so the spirit of ‘swords and wine’ really resonates. Beyond that, castles, chivalry, and a touch of Renaissance Faire-like revelry add to the playfulness. And let’s just say we already have quite a collection of medieval gear ready to put to use.
What role does community play in the Skyhaven story?
Chris: Community is everything. There is no Skyhaven without it. From the beginning, we’ve leaned on the support of fellow vintners, neighbors, friends, and family who’ve encouraged us and helped us along the way. Wine, at its heart, is about connection, and we love how it brings people together — whether that’s in the vineyard, at the tasting table, or around a dinner with friends. For us, Skyhaven isn’t just about making wine; it’s about creating a space where people can gather, share stories, and be part of something bigger.
As a young vineyard, what are your long-term goals for Skyhaven Wines?
Chris: We started Skyhaven with a ten-year plan, and even before we put the first shovel in the ground, we spent years mapping it out. Not everything has gone exactly according to plan, of course, but having that roadmap has been invaluable. It guides our decision-making and keeps our day-to-day work aligned with our long-term vision.
Our next big step will be building a dedicated winemaking and tasting room facility. Beyond that, as the brand continues to grow, we’d love to expand with on-site cottages for guests, and maybe even a bakery. It’s all about creating a place where people can slow down, connect, and enjoy the full Skyhaven experience.
How do you see Arizona’s wine industry evolving, and what role do you hope to play in it?
Chris: Awareness is always such a challenge. The wines being made here are outstanding, but the task is getting people to take a chance and discover that for themselves. Bridget and I want to play an active role in changing that, helping to raise the profile of Arizona wine, not just our own label. We’re not shy about putting ourselves out there, and our hope is that by getting noticed, we also shine a light on the quality and potential of the entire Arizona wine industry.
What can visitors expect from Skyhaven in the next few vintages? Any surprises or innovations on the horizon?
Chris: The early feedback has been incredibly encouraging. Most people don’t expect much from a first vintage, but we put in the time and effort to make sure our wines were strong right from the start. Watching the look of surprise on a customer’s face when they taste them has been one of the most rewarding parts of this journey, and we want to keep delivering that experience.
Our lineup includes several recognizable varietals that people know and appreciate, but we’re also introducing some new ones that may be unexpected. This spring, we’ll release our first white and rosé, which I’m especially excited about. Arizona wine drinkers are naturally curious. They’re generally willing to go out of their way to explore something unique, and we want to make sure that effort is always worth it.
Skyhaven Wines is located at 5405 E. Patriot Trail, Willcox, AZ 85643. For more information, visit skyhavenwines.com.
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