Three decades of high desert winemaking
Dos Cabezas WineWorks turns 30 this year, a significant milestone in Arizona wine country.
Since 1995, the Sonoita winery has helped define modern Arizona wine and mentored a new generation of winemakers.
Today, co-owners Todd and Kelly Bostock lead Dos Cabezas with a clear vision rooted in estate fruit and desert terroir. Together, they farm high-elevation vineyards, experiment with blends, and keep the focus on wines that taste distinctly Arizonan.
From state fair ribbon to Arizona wine pioneer
The story began when Army veteran Al Buhl moved from Virginia to southern Arizona and discovered local wine. He started experimenting at home, then entered a bottle in the state fair and earned a blue ribbon and $3.65. He and his wife, Ann, used that modest prize and additional savings to buy Arizona’s oldest vineyard in Willcox.
In 1995, Al released the first Dos Cabezas vintage and helped launch a new chapter for Arizona wine. Todd Bostock joined the winery as winemaker in 2002 and quickly leaned into the potential of high desert fruit. In 2006, Todd and Kelly purchased the winery, moved operations to Sonoita, and sharpened the estate-driven approach.
They strengthened vineyard programs, refined winemaking, and embraced collaboration with neighboring producers across the Sonoita and Willcox regions.
Two vineyards, one Arizona story
Dos Cabezas now farms about 40 acres across two high-elevation estate sites in southern Arizona. The Pronghorn Vineyard in Sonoita sits around 4,800 feet, with brown topsoil, gravelly loam, clay, and pockets of red clay.
The Cimarron Vineyard, near Kansas Settlement outside Willcox, sits around 4,300 feet with sandy, calcium-rich soils under open skies. Together, the vineyards support more than 30 grape varieties, from Garnacha and Tempranillo to Piquepoul blanc and Roussanne.
The team selects varieties that thrive under intense sun, big diurnal swings, monsoon patterns, and the high desert’s constant wind. Each harvest, they start with a vision for the wines, then respond to the vintage rather than forcing the fruit. They often co-ferment grapes, age wines on lees, and rely on large oak and concrete to preserve freshness and texture.
Every bottle aims to tell the story of the desert, with structure, energy, and clear expressions of site.
Innovation in the cellar and beyond
Dos Cabezas built a reputation for thoughtful experimentation long before canned wine or hybrid blends felt commonplace. The team embraced sparkling pink wines, co-fermented reds, and multi-variety whites that defy strict European-style templates. They also helped normalize Arizona wine in cans, starting with its playful Pink tallboy, a format Tucson Foodie covered early.
Still, the focus stays on quality. The winery keeps annual production around 5,000 cases, which allows careful attention. The result yields a lineup that ranges from fizz-forward Principrana to textured whites like Meskeoli and deeply savory reds. Across the board, the wines share a desert spine: bright acidity, sun-soaked fruit, and a firm sense of place.
Sustainability as a guiding principle
Sustainability sits at the center of the Dos Cabezas approach rather than on the margins of a marketing page. The team uses subterranean drip irrigation to conserve water and minimize evaporation in Arizona’s arid climate. They practice regenerative agriculture, planting fruit trees, mesquite, and native grasses, and integrating sheep into the vineyard ecosystem. These choices build soil health, support biodiversity, and create a resilient landscape that can handle heat and storms.
On-site, the Pronghorn Pizza program extends that ethos to the plate with a tight, ingredient-driven menu. The team grows some produce themselves and sources local cheeses, mushrooms, beef, eggs, vegetables, and 4-H meats when possible. The pies landed national attention when Phoenix Magazine named Pronghorn Pizza to its Top 100 Dishes in Arizona list. Here, a slice of pizza and a glass of estate wine represent a slice of southern Arizona’s food system.
Arizona wine on the national stage
National critics took notice of Dos Cabezas over the years and helped validate Arizona as serious wine country.
The San Francisco Chronicle named the 2009 El Campo to its Top 100 Wines list in 2012. In 2015, the Chronicle included Todd and Kelly among its “10 Winemakers to Watch,” the first honorees from outside California. James Suckling has rewarded multiple bottles with 90-plus scores, while Forbes spotlighted 2º Principrana among top sparkling wines worldwide. Sunset Magazine also named the winery’s canned wines among the best in their category, signaling quality in a casual format.
Perhaps most notably, the White House has poured Dos Cabezas wines at state dinners and stocked bottles in its cellar. A recent commemorative book, “Wine and The White House: A History,” even highlighted the winery’s role in those selections.
These honors mirror a broader shift, as Arizona wine regions like Sonoita gain national recognition and tourism momentum.
A leader in Arizona’s wine movement
The Bostocks craft their own wines and help shape how Arizona wine presents itself to the world. Through the Arizona Wine Growers Association, they work with peers to raise standards and advocate for the industry.
They share knowledge with rising winemakers, collaborate on events, and push for vineyard-first thinking across the state. Their leadership fits into a larger wave of wineries that showcase Arizona’s potential, from Los Milics to Willcox newcomers.
At the same time, they stay rooted in Sonoita, a region Wine Enthusiast recently called one of the “next Napa Valleys.”
Visiting Dos Cabezas in Sonoita
Wine fans can experience Dos Cabezas at the Sonoita tasting room on AZ-82, often as part of a broader wine weekend. Nearby wineries, scenic drives, and small-town spots make Sonoita and Elgin a quick but rich escape from Tucson.
For a deeper dive into the area, start with Tucson Foodie’s guide to Sonoita-Elgin wine country and tasting itineraries.
The Tucson Foodie Sonoita-Elgin Wine Passport also connects visitors with special offers at participating wineries across the region.
On-site at Dos Cabezas, guests can taste through the current lineup, explore the vineyards, and pair slices from Pronghorn Pizza. The winery remains Arizona-focused, channeling most of its bottles into local restaurants, retailers, and a loyal Wine Club. Club members receive first access to limited releases, seasonal pickup events, and regular time with the winemaking team.
In every setting, the same principle holds: every bottle tells a story of the high desert, resilient and expressive.
How the 30th anniversary looks ahead
This 30th anniversary feels less like a finish line and more like a launching pad for Dos Cabezas WineWorks. The winery continues to refine plantings at Pronghorn and Cimarron, seeking varieties that thrive under Arizona’s evolving climate.
It also keeps growing Pronghorn Pizza, NextDoor Casitas lodging, and collaborative events that blend food, wine, and desert culture.
As the next 30 years begin, the Bostocks look toward the same horizon their vines face each day in Sonoita.
