Q: Was the writing going on while you were touring with Tool? Are you able to do that? A: It's just a matter of taking one piece and listening to it, taking notes. And then at some point, you let it marinate for a while, and then you dig in. You've got to remember, there's also harvest every year from July to October. That's where we do a lot or most of our recording. A lot of it was done last year. And then, we mixed it this year. Some things were still lingering in the beginning of the year.
But we tracked most of it from harvest into the later months of the year. A: Well, I'm not a delicate flower. You make the adjustment. So what are we gonna do? Are we just gonna take this opportunity to unplug and kind of step back and reevaluate everything?
I'm still dealing with the residual effects. But it was ugly. I survived it, but it wasn't pretty. So I definitely had to deal with that. A: Um I kind of didn't want to run around screaming it. But it's real. And there's after-effects. I had to go through some major medications to undo the residual effects. Still coughing. There's still lung damage. A: Several of my friends, too.
Very not old people, young people, in shape, runners, who contracted it as well. And they're still dealing with some of the after-effects. I lost a few family members. A: Well no. I still have the cough. Every other day, I have these coughing fits because my lungs are still damaged at the tips. And I just got over the inflammation that was going on with my wrist and hands.
I had an autoimmune attack on my system in the form of, like, a rheumatoid arthritis. Basically, from what I understand, it attacks weird spots and it's random. So that's what I got. That was my prize. Q: That is awful. A: Yeah, I mean, if we just knew more. That's always the paradox, right? You want to know more. You want to do things. And then when you go out to find out, you end up being sick laughs and having to go home.
There's so much information out there, some of it not accurate, so you don't really know how to react. I would love to go out on tour. We talked about the similarities between vineyards in Arizona and Mendoza, which share a similar altitude and latitude. We talked about his idea of putting a skin- contact Vermentino in cans. The waiter turned out to be a fan and managed an impressive display of professionalism, remaining just about impassive until Maynard was out of the room.
His wine and music are both public products invested with private meaning. It had never occurred to me to eat flowers out of the ground before. This is my Charlie Bucket moment. I got the golden ticket.
Time to eat everything in sight. The thing you can pass on. And we put all these flowers on salads. The purple ones, the yellow ones. The truck stops at an empty lot on a residential street corner.
So this will be our gelato spot. You pull up and order some fucking smoothie or a soft serve cone or a banana split. I imagined a crew of Oompa Loompas materializing and building an ice cream stand while singing. That fantasy was broken by a jarring reality.
Did he just say vacation? It's hard to imagine him ever on one. Turns out he took one recently. Army, is the winemaker and owner of Caduceus Cellars and Merkin Vineyards, with acres under vine throughout the state. He is the owner, winemaker, and founder of the Arizona based wine makers Co-Op — Four Eight Wineworks, and a founding board member of the Arizona Vignerons Alliance, a quality control and winegrowers data collection collective.
He has been a participating member of the Arizona Winegrowers Association since Keenan, 54, was born in Ohio, and grew up in West Michigan working in and on the local orchards and farms.
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