Page Springs Cellars’ Eric Glomski is a champion for vintners, Arizona wines.
A painting of a viticulturist’s life goes far beyond the picturesque rows of groomed vines and trellises that eventually produce an alluring glass of fine wine. Behind the surface is a palette of backbreaking labor, stress and long hours.
Just like any farmer, or in this case, winegrower, the elements of nature determine your workday.
From locating the best rootstock to planting, to pruning, to bottling, other factors such as weather, viruses, fungal diseases, rodents and pests factor into the success of a winegrower’s stock. Sometimes a day’s work calls for ripping up and replanting vineyards when the varieties aren’t right.
“People tend to paint a rose-colored picture of winegrowing. They seem to omit the other 90% such as the long hours, backbreaking labor and all of the risk associated with farming,” said Page Springs Cellars owner Eric Glomski, who commonly starts his day at 4 a.m. “My wife, Gayle, and I are in our 50s and on the average, work 10-12 hours a day, six days a week. Sometimes seven. We literally bust our butts just to stay on top of it all.”
The hard labor, he notes, is the result of their commitment to making great wines. “I’m personally driven and love it, but there’s so much to do. It’s hard to find people who want to do this kind of work.”
Glomski finds joy in being in nature and watching the vines grow. “I love harvesting the grapes and tasting the wines and sharing them with others.”
The formula is this: “We have a talented winemaking team that I’ve trained, and we have a good finance administration department and tasting room, but to really take what we do to the next level artistically is all about growing grapes. If you don’t have great grapes, you’re not going to make great wine.”
And that means more hard work, like pruning all day.
Glomski is recognized as a valiant Arizona winegrower. Born in Boston, he studied ecology at Prescott College. After graduating, he founded a river restoration company. His introduction to winemaking began with growing apples, pears and peaches.
Pleased with his harvests, he decided to pursue winemaking and moved to California to work with the David Bruce Winery on a 45-acre estate in the Santa Cruz Mountains.
When Glomski returned to the Verde Valley, he is credited with not only proving that Arizona could be a valued appellation region, but also helps other vintners in the state produce great wine.
“I remember when Eric first purchased his property at Page Springs Cellars. It was nothing but an empty field with cows pasturing. I’m amazed by his energy and adaptability,” said Donna Glomski, Eric’s mom. “He is a perfect example of a Renaissance man, knowledgeable in so many areas. If he doesn’t know something, he’ll find an answer. When he was young, his brain was always going and looking forward to the next challenge.”
Gayle was excited to join Eric in the fields more, after their four children were raised.
“When Eric began his adventure, I volunteered and as the kids got older, I fell more in love with winegrowing,” she said. “I’m now full-time. It’s not easy watching someone build their dreams, building infrastructure and planting vines in Arizona. We’ve evolved a bit faster and bigger than I desired, but the passion just grabs you.”
Their business offers winery tours, massages, food in their bistro and a wine tasting room at Page Springs Cellars. In addition, they often provide live music and concerts, along with special events and an art gallery. Page Springs Cellars is open every day and invites guests to join the wine club.
“I love working here,” said Page Springs Cellars Wine Club Manager Cherene Nester. “It’s a dream come true for me. I came from Colorado and what drew me to the area was the farming and the practices that they do here to make wine. Working in this type of environment offers the full spectrum from seed to cellar. Eric is so humble and understands people. He puts himself in other’s shoes all the time and I appreciate that.”
Page Springs Cellars has about 50 workers, including a core group of 12 full-time employees.
“People romanticize winemaking, but it is really an exceptionally difficult job, especially when it becomes your livelihood,” said Donna. “Eric has an uncanny ability to be able to change into many hats at a moment’s notice. A respect for the land and the people around him is ever-present.”
For the last 10 years, Page Springs Cellars label has been sold at Whole Foods Market.
“Page Springs Cellars is 100% solar; we reclaim all of our wastewater with an advanced waste treatment system with artificial wetlands and we also reclaim all of our solid waste, everything from our winemaking process to our kitchen. The solid waste becomes compost, so with our philosophy, it was a natural fit for us to be in Whole Foods Market,” said Glomski.
Glomski has also worked at Echo Canyon Vineyards & Winery and later, Arizona Stronghold Vineyards, which his family now owns and operates. He also owns acres of vineyards in southeastern Arizona in the Chiricahua Mountains.
“We tasted the port that’s coming out and it’s fantastic. It’s finished with brandy and it’s beautiful,” said Navajo Nation Purchasing Director Kelly Dunagan-Johnson. “We love coming down here and enjoying the proximity to the river and the big trees and all the people that work here are so great. Plus, it’s a delight to meet Eric. We always bring guests here and visit Page Springs Cellars about six times a year.”
For more about Page Springs Cellars, visit www.pagespringscellars.com
LAST MOMENT OF NOSTALGIA
Most recently, I found myself reminiscing about the earliest vineyard and winery job I ever took in Arizona. I helped Echo Canyon (the first winery to open in Northern Arizona post-prohibition) with their first vintages prior to us opening Page Springs Cellars. I remember the beautiful, golden field that led up to our little house and the old-growth hackberry tree that hung a bench swing we all used to crowd onto, lazily swinging time away in the shade. This amount of leisure time isn’t part of my life these days, but that memory is very symbolic of the balance I seek again.
FAVORITE SONG
I like a lot of music. “Two of Us” by the Beatles, a Lennon/McCartney [song] is my favorite. It’s a story about being young and somewhat carefree. Beautiful song.
WHO I ADMIRE
I tend to admire people who are understated and humble. Richard Landis, a friend who is 93, is from an era of artists like Ansel Adams. Richard lives in Prescott and is one of the most amazing artists I’ve ever met. He has great values, lives close to the earth – he lived off the grid by Roosevelt Lake and hunted and fished for a while – and doesn’t seek out fame or glory.
MY SECRET TO SUCCESS
Being authentic and pursuing my passions have led me to success. I have faith that if you do what you love and love what you do, things will be provided. I’m not a financially wealthy person but I feel like I’m a super-rich person. I have a great family: a beautiful and loving wife and four amazing children. I have my physical health. I live in a place that I love in Central Arizona. I still have all my wits about me and enough money. I don’t need things and don’t have excess.
FAVORITE HOBBY
I love fly-fishing. I don’t do it enough and would love to do it more. I also love sea kayaking. My wife and I go down to the Sea of Cortez and see dolphins and sea lions and we bird watch. I love to do things that get me closer to nature. FBN
By V. Ronnie Tierney, FBN
Photo by V. Ronnie Tierney, Fresh Focuses Photography and Janelle Bonfield: Glomski is credited with helping other vintners in the state produce great wine and building Arizona’s reputation as a respectable wine region. He and his wife, Gayle, own Page Springs Cellars.