Maple & Ash
California heavyweights meet Burgundy royalty in Arizona
Scottsdale · Scottsdale · American, Steakhouse · Visit Website ↗
Reviewed April 5, 2026
Wingman Metrics
First Impression
The wine list at Maple & Ash hits like a Greatest Hits album for serious California and Burgundy collectors — Screaming Eagle, Harlan, DRC, all present and accounted for. It's the kind of list that makes you put your phone down and actually read. A Best of Award of Excellence since 2020 isn't hype here; the list earns it.
Selection Deep Dive
With 400–600 selections, this is a proper deep-dive list anchored in California cult Cabernet and the grand appellations of Burgundy and Tuscany. Harlan Estate, Shafer Hillside Select, Peter Michael, and Kistler give the California side real range beyond just the trophy names. Italy shows up strong with Sassicaia, Ornellaia, and Antinori Tignanello — not just token Super Tuscans, but a coherent through-line. Domaine Leflaive Puligny-Montrachet and the shadow of DRC mean the white Burgundy and Pinot side aren't just filler; they're reasons to show up.
By the Glass
Twenty to thirty-five by-the-glass options is generous for a steakhouse of this caliber, and the range spans $15 to $50 per pour — so yes, you can spend real money on a single glass and feel fine about it. The glass program skews toward accessible crowd-pleasers at the lower end, with a few elevated pours for guests who want to drink well without committing to a bottle. We'd love to see more rotation here, but what's on offer is consistently solid.
Antinori Tignanello — $150–$200 (bottle estimate based on program range)
In a list loaded with $500+ California trophies, Tignanello is the move — Sangiovese-led, complex, age-worthy, and priced like a wine rather than a status symbol. It holds its own against a bone-in ribeye without requiring a second mortgage.
Domaine Leflaive Puligny-Montrachet
Everyone's here for the Cabernet, which means the white Burgundy section is criminally overlooked. Leflaive is one of the benchmark producers in Puligny — elegant, mineral, and serious — and it'll make the Wagyu tartare or lobster bisque sing in a way no California Chardonnay quite manages.
Caymus Vineyards Special Selection Cabernet Sauvignon
Look, Caymus is fine. But at steakhouse markup prices, you're paying a premium for a label that moves at every mid-tier restaurant in America. With Shafer Hillside Select and Peter Michael on the same list, there's zero reason to settle here.
Shafer Hillside Select Cabernet Sauvignon + Dry-aged bone-in ribeye
Hillside Select is dense, structured Stags Leap Cabernet with the kind of dark fruit and iron grip that was basically designed for dry-aged beef. The ribeye's fat and char balance the wine's tannins perfectly — this is the platonic ideal of a steakhouse pairing.
🔥 The Bottom Line
Maple & Ash is the rare steakhouse where the wine list is as much a reason to show up as the beef. It's expensive — bring your appetite and your credit card — but with a named sommelier team, a 400+ bottle deep list, and the full California-Burgundy-Tuscany trifecta represented at the highest level, it absolutely earns the Rager.
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