Tubac Golf Resort & Spa offers you the option of a Hosted Bar or a Cash Bar to entertain your guests with a variety of Beverages, Cocktails, Beer & Wine.
The Bartender/Bar Charge per station is $125.00, which will be waived with minimum sales of $750.00 per bar.
The Hosted Bar is charged on consumption based on the actual number of drinks consumed with the addition of tax and 20 percent service charges.
The Cash Bar is for your guests to purchase drinks individually with tax and service charges included. The hosting party is responsible for the bartender/bar charge for a cash bar.
| Item | Hosted Bar | Cash Bar |
|---|---|---|
| Sodas | $2.50++ | $3.00 |
| Domestic Beer | $4.00++ | $5.00 |
| Imported Beer | $5.00++ | $6.00 |
| Well Brands | $6.00++ | $7.50 |
| Call Brands | $7.00++ | $8.50 |
| Premium Brands | $8.00++ | $9.50 |
| House Wine | $8.00++ | $9.50 |
Vintages are subject to change without notice.
La Terre: Chardonnay, Merlot & Cabernet Sauvignon
or
The following wines may be purchased at the below rate.
The ☼ symbol indicates an Organic produced wine. The † symbol indicates a Biodynamic produced wine.
| Zardetto Prosecco, Italy NV | 42 |
| Piper-Heidsieck Brut, Reims NV | 56 |
| Perrier-Jouët “Fleur” Champagne ’99 | 185 |
| Beringer, White Zinfandel, CA ’07 | 32 |
| Clean Slate, Riesling, Germany ’07 | 32 |
| Brancott, Sauvignon Blanc, NZ ’07 | 32 |
| Bridlewood Viognier, Central Coast ’07 | 34 |
| Pighin, Pinot Grigio, Italy ’06 | 40 |
| Conundrum, California ’06 | 53 |
| Kendall-Jackson, California ’06 | 36 |
| Sonoma-Cutrer, Russian River ’07 | 42 |
| Bouchard “Bourgone Blanc” France ’05 | 48 |
| Rombauer, Cameros ’06 | 60 |
| Cakebread, Napa ’06 | 69 |
| Kistler “Les Noisettiers”, Russian River ’06 | 110 |
Père & Fils “Patriarche” Bourgogne, France ’03 |
40 |
| Rodney Strong, Russian River ’06 | 42 |
| La Crema, Sonoma Coast ’06 | 48 |
| Dutton Goldfield, “Dutton Ranch” Russian River ’06 | 70 |
| Argyle “Nuthouse” Willamette Valley ’04 | 96 |
| Kenwood “Yulupa”, California ’05 | 32 |
| ☼Bonterra “Organic”, Mendocino ’05 | 40 |
| Nelms Road, Washington ’05 | 44 |
| Raymond “Reserve”, Napa ’04 | 56 |
| Stags Leap, Napa ’04 | 75 |
| Twomey, Napa ’03 | 95 |
| Duckhorn Estate, Napa ’04 | 125 |
| Rutherford Ranch, Napa ’05 | 36 |
| Sebastiani, Sonoma ’05 | 40 |
| Merryvalle “Starmont”, Napa ’05 | 46 |
| Robert Mondavi, Napa ’05 | 56 |
| †Long Meadow Ranch, Napa ’03 | 72 |
| Frogs Leap, Napa ’04 | 82 |
| Jordan, Alexander Valley ’03 | 98 |
| St. Clement “Oroppas”, Napa ’04 | 120 |
| Silver Oak, Alexander Valley ’03 | 135 |
| Etude, Napa ’03 | 160 |
| Beringer “Private Reserve”, Napa ’02 | 200 |
| Caymus “Special Selection”, Napa ’05 | 300 |
| Wishing Tree, Shiraz, Australia ’06 | 36 |
| Campo Viejo Tempranillo “Reserve”, Rioja Spain ’03 | 40 |
| Seghesio Zinfandel, Sonoma ’06 | 40 |
| Ruffino “Ducale” Chianti Classico Reserve ’05 | 40 |
| Penfolds “Bin 128” Shiraz, Coonawarra ’04 | 44 |
| Bodegas “Faustino I Gran Reserva”, Rioja ’96 | 50 |
| Luigi Righetti, Amarone, Veneto Italy ’04 | 52 |
| Grant Burge “Holy Trinity”, Barossa ’02 | 58 |
| Gaja “Promis” CA’Marcanda, Tuscany ’05 | 78 |
| Spencer-Roloson “La Herradura” Syrah, Napa ’03 | 82 |
| St. Supéry “Élu” Napa ’03 | 85 |
| Chateau St. Jean “Cinq Cepages”, Sonoma ’03 | 120 |
| †Quintessa, Napa ’05 | 205 |
| ☼Heitz “Marthas Vineyard” ’00 1.5 Liter “Magnum” | 400 |
Vintages are subject to change without notice.
La Terre: Chardonnay, Merlot & Cabernet Sauvignon
or
The following wines may be purchased at the below rate.
The ☼ symbol indicates an Organic produced wine. The † symbol indicates a Biodynamic produced wine.
| Codorniu Original Cava, Spain NV Crisp, dry full-bodied, true Spanish style |
8 |
| Beringer, White Zinfandel, CA ’07 Red berries, citrus, floral and melon |
8 |
| Clean Slate, Riesling, Germany ’07 Peach, ripe apricot and subtle citrus |
8 |
| Brancott, Sauvignon Blanc, NZ ’07 Passion fruit, grapefruit, melon and pear |
8 |
| Pighin, Pinot Grigio, Italy ’06 Crisp with floral notes of peach and lemon |
10 |
| Concha y Toro Casillero del Diable, Spain ’07 Tropical fruit, crisp apple, oak and butter |
8 |
| Kendall-Jackson, California ’06 Mango, pineapple, apple and mild oak |
9 |
| Bouchard “Bourgone Blanc” France ’05 Crisp and clean green apple, pear, herbs and mineral |
12 |
| Père & Fils “Patriarche” Bourgogne, France ’03 Blackcurrant, cherry, raspberry, soft leather and velvety |
10 |
| La Crema, Sonoma Coast ’06 Hints of coffee, clove, dried herbs, soft tannins |
12 |
Kenwood “Yulupa”, California ’05 |
8 |
| ☼Bonterra “Organic”, Mendocino ’05 Cherry-berry, dark plum and soft earth |
10 |
| Rutherford Ranch, Napa ’05 Raspberries, red plum, mocha and toasted oak |
9 |
| Sebastiani, Sonoma ’05 Jammy blackberry, tobacco, raisin and oak |
10 |
| Robert Mondavi, Napa ’05 Cassis, blackberry, spice, truffle and cedar |
14 |
| Campo Viejo Tempranillo “Reserva”, Rioja Spain ’03 75% tempranillo, 15% graciano, 10% mazuelo 18 months in French oak and American oak, 18 months in bottle Strawberry, cherry, touch of spice, vanilla and toasted oak |
10 |
| Penfolds “Bin 128” Shiraz, Coonawarra ’04 Currant, blackberry, spice and soft smoke |
11 |
| Seghesio Zinfandel, Sonoma ’06 Raspberry, cherry, spicy and sweet oak |
10 |
| Ruffino “Ducale” Chianti Classico Reserve ’05 Raspberry, ripe red cherry, earthly, smooth finish |
10 |
| Deinhard Beeren Auslese Riesling, Germany Rich sweet honeyed apricots, melon, peach and floral |
7 |
| Bonny Doon Muscat Vin de Glaciere ’06 “Ice Wine” peaches, butterscotch and toasted nuts |
12 |
| Fonseca “Bin 27” Ruby Port, Portugal Black currant, cherry, caramel, raisin and intense finish |
7 |
| Dows 20 year Tawny, Portugal Dried fruit, almonds, walnuts, raisin and spice |
14 |