The Buzz: Back in 2001, developers raised a few eyebrows when they bulldozed a $15 million golf course designed by Greg Norman before anyone got a chance to play it. Today, no one questions the decision when they visit the club that replaced the original Norman design.
Mirabel, situated on more than 700 pristine acres of Sonoran Desert at 3,000 feet above the Valley of the Sun is a high-end private club that ranks among the best in Arizona with its combination of amenities, breathtaking views, service, impeccable conditions and course designed by famed architect Tom Fazio. And that doesn’t even take into account the best beef jerky to ever grace a golfer’s palate (more on that later).
Fazio’s design, nestled in the gently undulating landscape, skillfully blends holes with the natural terrain, taking full advantage of contours and stunning backdrops, while preserving playability. Unlike the ill-fated original Norman design called Stonehaven, which had just 42-acres of turf and was deemed far too difficult for the average golfer, Mirabel provides enough room to tee it high and hit it long, then places a premium on approach shots to bent-grass greens that are meticulously maintained and among the best in the state.
Fazio also designed in variety with eight sets of tees that can be played in 11 combinations on the par-71 layout, ranging from 5,096 to 7,147 yards. From the tips, it is rated at 73.1 with a slope of 138. Those tee positions, which have minimal forced carries, give the course appeal to all levels of golfers, including LPGA Tour star Cristie Kerr, who is among Mirabel residents.
The club is member-owned and offers equity and non-equity golf and social memberships. As a whole, the Mirabel community says “luxury,” from the Titleist Pro V1 practice balls neatly stacked on the driving range to the custom homes designed by some of the Southwest’s leading architects. Residents here also enjoy a comprehensive fitness center, clay tennis courts, a resort-style pool, spa treatment rooms and salon services. The Desert Lodge Clubhouse, reminiscent of Frank Lloyd Wright designs, spans 32,000 square feet, and serves up some of the finest cuisine in the Valley. In fact, some members might tell you they belong to a five-star restaurant surrounded by a golf course.
Perhaps the most memorable holes are back-to-back when you make the turn. No. 10 is a 444-yard par 4 from the back tees playing slightly downhill toward Pinnacle Peak, where the approach shot to the green is through a narrow neck with large bunkers left and right, and the only water hazard on the course wraps around the left side. The 11th is the signature hole, a 178-yard par 3 with a stunning view, looking directly at Pinnacle Peak, over a valley to a risk-reward green. The safe play is left because if you miss the green on the right, your shot gets swallowed up by an area known as the “snake pit,” commonly resulting in a double bogey.
The 18th, a 460-yard par 4, is deceiving in that the fairway offers more room than it appears. The approach is up a hill toward that awesome clubhouse, where patrons form a stadium-style gallery as you finish your round.
But to many, the best holes are the ones with stations where they can stock up on “Mirabel Signature Beef Jerky” prepared by the club’s chef, using marinated choice beef flank steak. Roger Clemens and Michael Jordan are among fans of the tender, tasty treats. In fact, when Clemens pitched for the Yankees, he had a standing order for 32 pounds a month to be delivered to Yankee Stadium at a cost of $30 a pound. Trust us, the jerky and the golf facility are both something to chew on.