Lost In Translation, Found Near Pueblo

Depending on which of three explanations you choose, you can spin a great story on the first tee box as to how Grandote, the name of this golf course in La Veta, just southwest of Pueblo, got its name.

One tale has it that Grandote (pronounced Gran-DOH-tay), a Tarahumare Indian prophet, thought life originated in the Cuchara Valley and the sun and rain gods lived in its neighboring mountain range.

Another legend suggests that Spanish conquistadors dubbed the enormous mountains grandíssimo (in Mexican the word is grandote) when they visited the valley in the 16th century.

A third possibility has its roots in mining, as the surrounding mountains are comprised of igneous rock, one of which is granodiorite.

Whatever the origin, all you have to do is take one step onto La Veta’s Grandote Peaks Golf Course—a grand par-72 collaboration between Tom Weiskopf and Jay Morrish—and you’ll understand why one of La Veta’s first white settlers pronounced in 1862: “This is paradise enough for me.”

Located 178 miles south of Denver and 17 miles west of Walsenburg, La Veta is about three hours away—and the last 10 miles puts an exclamation point on why you made the drive. “Here you have a championship golf course in a town of 700 people where there is one paved road, no stop lights, and only one stop sign to go through to get to the golf course,” says head golf professional Dawne Kortgaard. “I have played all over the world and this is one of the most spectacular places I’ve ever played.”

Kortgaard knows whereof she speaks. She competed for eight seasons on U.S. mini-, Asian and European tours, as well as on the LPGA Tour. “The scenery is impeccable,” she exclaims. “You look at the Spanish Peaks and then you also have the Sangre de Christo mountain range in the distance. I never get bored playing this course, especially in the latter part of September when all of the leaves are changing.”

Like the chefs on Food Network’s Iron Chef, Weiskopf and Morrish were given the commensurate ingredients to design a course: tee boxes, fairways, bunkers, water hazards, greens and trees—and what a tasty dish they prepared.

Playing 5,608 yards from the forward tees and 7,085 yards from the tips, the course boasts three distinct hole characteristics peppered about the two nines.

 Giving the course its “linksy” personality are numbers four, five and 17, which play 310, 478 and 458 yards respectively. Tight fairways on these holes are bordered tee to green by lumpy swales that provide nothing but miserable lies for those who stray. With nary a tree or bush in sight, the challenge comes from the swales, tall grass rough and stiff afternoon winds.

“Depending on whether or not the wind is blowing, the nines can play very differently,” says Kortgaard. “You have holes that give you the feeling you’re playing in Scotland or England, then all the sudden the course cuts back into the trees, you have the backdrop of the Spanish Peaks and then you’re back in the mountains.”

Mountain golf is the second element. Elevated tee boxes and steep drops to the fairways on the 570-yard par five 1st, the 386-yard par four 12th, the 212-yard par three 13th and the 528-yard par five 14th recall some of the wildest rides at Elitches. Even if you don’t plan on teeing off from the tips on the first hole, make a point to climb up to the tee box. The panoramic south-facing vista provides a Kodak moment that encompasses the Sangre de Christos and a rock spire called Goemmer’s Butte. The same holds true for 14, where the Sangre de Christos also loom.

 The rest of the course requires parkland navigation through fairways lined with cottonwood trees and dense vegetation. Streams either dissect or run parallel to a handful of fairways, and depending on pin placement, a small lake can come into play on holes nine and 18.

My vote for best hole on the front nine goes to the opener, but seven, a par three playing 157 yards, deserves props for its “in-your-face” view of the Spanish Peaks and the ego-boost you’ll get if your tee shot manages to carry the water, clear the railroad tie wall and dodge the back bunker.

The 595-yard par five 8th has a split personality in that its front half starts you in the trees and has you hitting a second (or third) shot towards a green that looks like one of those infinity edge swimming pools.

Minus the trees, it’s tough to see where the green begins and ends, so landing anywhere near the flag is iffy.

     Two par fours, the 426-yard 15th and 432-yard 16th get bragging rights for having the most trees tee to green on both sides of the fairway.

Given where the cottonwoods stand, the opening on 15 appears unduly intimidating from the tee box. Don’t let it fool you. You can hit driver or three-wood to a wide fairway, but avoid the stream and overgrown foliage tee to green down the right side.

Playing adjacent to 15, 16 takes you in the opposite direction, bringing water into play as you approach the elevated green.

“Holes number sixteen, seventeen and eighteen are what I’d call our Amen Corner,” says the head pro. “As far is back-to-back-to-back holes, they will make or break your round.” The par-four, par-four, par-five troika takes you in and out of the woods, ending with a three shotter that tightropes a pond to the right.

Greens fees for 18 holes range from $45 to $65, with an electric cart costing another $13 for 18 holes ($7 for 9).

To celebrate a good score—or to loosen up before your round— saddle up to the club’s bar for one of Dave’s tasty Bloody Marys.

Dave, who spent 10 years serving drinks at The Dog Bar in nearby Cuchara, makes his mix from scratch and a generous pour increases your appreciation for the homemade cocktail.

Acknowledging that all golf and no La Veta makes for a less memorable trip, make a point to browse town.

 If you are a history buff, you’ll enjoy the Francisco Fort Museum, the town’s first post office, which opened on the Plaza in 1871, and the La Veta Train Depot, which is listed on the National Register of Historic Places.

While you’re in town, stop into Charlie’s. Opened since 1937, the small grocery store also serves ice cream cones heaped with giant scoops, as well as thick milk shakes and floats.
The Main Street Diner is another must for breakfast or lunch, as is the Ryus Avenue Bakery, which is only open Tuesday, Thursday and Saturday.

If you like road trips, Highway 12, which runs adjacent to a stretch of the golf course, is designated as one of Colorado's Scenic and Historical Byways and is also a National Forest Byway.

A couple of rounds (and a few Bloody Marys) later, you’ll have fallen in love with this hidden gem, waggling your driver in tribute to Grandote (the man) for discovering such a perfect place for a golf course.

Kim D. McHugh, winner of the Lowell Thomas Award for travel writing, is a member of the Golf Writers Association of America and Rocky Mountain Golf Writers Association.

FOR A TEE TIME:

www.grandotepeaks.com
800-457-9986