These are exciting times for Colorado’s wine industry. And much of that excitement is being created by the vision, hard work, and bold experimentation of a new generation of Colorado winemakers.

Colorado’s modern wine industry began in the 1970s when grape vines were reintroduced into the Grand Valley after having been ripped out during Prohibition in the early 1900s.   Some of the first participants in this new era of Colorado winemaking were enthusiastic investors from the oil and gas industry, and energetic wine hobbyists.

Over the next 30 years, grape growing and wine making were marked by trial and error, and unpredictable results. The pioneers of this era were learning about winemaking on the job in one of the harshest climates imaginable.

In contrast, today’s new generation of winemakers has access to much more information about the Colorado terroir; and they’ve had the opportunity to work under some of the founding members of Colorado’s wine industry.

In my conversations with winemakers throughout the state, I’ve discovered that the next generation is less inclined to feel a need to imitate the formidable California style of wine (in fact California’s sweeter, more high-alcohol wines are often referred to as “flabby”). These winemakers are more open-minded and genuinely excited about what Colorado’s unique terroir has to offer.

For this article, I spoke to three winemakers who champion a distinctly Colorado style. Their passion is to create wines that express the unique characteristics brought on by soil, sun, and high altitude. Wines made by this new breed of winemaker have been recognized within Colorado – and in some cases also by wine aficionados nationally and internationally.

Every wine that we offer from this place has to be at that grand level – it’s the spirit of the winery, the romance of it. Our wine has to be able to sit with any wine, from anywhere.

Joe Buckel, Sutcliffe Vineyards

CARLSON VINEYARDS, East Orchard Mesa, Palisade

At 33, Garrett Portra carries a lot of responsibility on his shoulders, including a new baby and the recent acquisition of one of the oldest and best-known wineries in Colorado, Carlson Vineyards. “The biggest challenge for me” stated Portra, who started as winemaker at Carlson’s in 2011, “is that Mary and Parker Carlson created something very successful. People immediately wanted to know if there would be changes. I told them yes – but ‘in addition to’ and not ‘instead of.’”

Portra has no reservations about the quality of Colorado wine, and envisions having a more hands-on relationship with the wines he creates, from vine, to grape, to bottle. While it is quite common for winemakers to purchase grapes from other growers, Portra’s plan for the coming year is to create “two Estate Wines with grapes grown exclusively from Carlson’s vineyards”. In this way he’ll be able to oversee every aspect of the production and interact on a daily basis with the growers. “I can get my hands dirty and pick the grapes exactly when I want to.”

His thoughts on today’s wine drinker? While an older generation might have heard Cabernet Sauvignon and immediately thought France or California, “Millenials are more open-minded,” stated Portra “its cool to drink Colorado now!”

SUTCLIFFE VINEYARDS, Cortez

Near the Canyons of the Ancients, in southwest Colorado, lies Sutcliffe Vineyards – a remote estate which produces wines that are, ironically, perhaps better known in New York City or London than in Colorado. In 2008, winemaker Joe Buckel joined Sutcliffe, moving from Sonoma Country where he had worked at the illustrious Flowers Vineyard, as well Rutz Cellars, and B.R. Cohn Winery.

“I was shocked at the growing conditions” in this high altitude desert region of Colorado, Buckel, now 44, admitted, “how dry it is, how much water is needed.”

Additionally, there was the challenge of creating a wine that could match the vision of the winery’s founder, John Sutcliffe. Inspiring but demanding, Sutcliffe has had decades of experience managing or investing in some of the top restaurants and resorts in the US. “Every wine that we offer from this place has to be at that grand level – it’s the spirit of the winery, the romance of it,” Buckel explained. “Our wine has to be able to sit with any wine, from anywhere.”

What are the particular characteristics that make Colorado wines unique? “The whites have more minerality”; and “the UV rays at high altitude make the grape skin thicker, making the tannins in reds smoother”. Buckel added, “The acidity of Colorado wines gives a good balance. It’s a great attribute. California wines can go past their prime and be flabby, so the wine doesn’t seem focused, it just sits there, doesn’t finish well.”

Time spent in the vineyard is critical, according to Buckel. “I want to work really closely with the growers, to get these guys to think about what I am trying to do. Then, the most important decision you get to make in the whole process is when to pick the grapes.”

Recently Buckel had the opportunity to troubleshoot a few problem areas in the vineyard with legendary winemaker Warren Winiarski. Winiarski, a longtime fan of Colorado wines, founded Stag’s Leap Wine Cellars which produced the Cabernet Sauvignon that was judged the best red wine at the historic Paris Wine Tasting Competition of 1976. “Warren really enjoyed the wine” Buckel reported with pleasure, “and his comments were very insightful.”

In 2014 The Wine Enthusiast awarded a 90-point rating to three Sutcliffe varietals: a Merlot, a Syrah, and a Cabernet Franc.

TWO RIVERS WINERY, Grand Junction

One of the first Colorado wines I ever tried was from Two Rivers Winery – back then I was shocked that a Colorado wine could be so good. So it was a pleasure to connect with Brandon Witham, 39, who this year takes the reins as winemaker at Two Rivers, the family wine business where he has worked since he was 25 years old.

I asked Witham how he felt about taking on the role of winemaker at such an established winery. “We are fortunate to live at a time when there is a tremendous amount of quality information and technology available for winemaking in general,” he answered. “Furthermore, there are several folks here in the Colorado wine industry who are in it together, actively share knowledge, and help each other out. It is a good community”.

Like Portra and Buckel, Witham favors “the elegant wine flavors that can be achieved with grapes grown at altitude.” He added “As we broaden our understanding of our unique terroir, I think different areas will become known for certain grape varieties and wine styles, which will be exciting for all involved!”

His take on the future of Colorado wines? “Colorado wines keep getting better and better, so pull those corks!”