Pav on Juice: Making of a Winery, Vol. VI

Pavle MilicApril 15, 2021
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Last time I wrote about Los Milics Winery was back in September of 2020 – after the hurricane known as “harvest.” Construction on our winery in the Southern Arizona town of Elgin was completed and my wife, Carla (pictured), and I processed 36 tons of fruit by ourselves. From our vineyard a few miles away in Elfrida we got some beautiful Graciano, Grenache and Mourvèdre. However, the Tempranillo from that site was not yielding the usual amount. We experienced two early autumn freezes, and Tempranillo is not cold-hearty at all – a lot of buds did not turn to fruitful shoots. So we went on the hunt to purchase more fruit.

For the last 20 years, Sergio Sanchez has been taking care of a farm in Pearce that grows plants for a few nurseries up in Phoenix. Sanchez noticed a couple of acres on-site that weren’t being used, so he asked the owner if he could plant some vines. When I first saw the vineyard, I was taken by how well-manicured and vigorous those plants looked. It was obvious what this guy did for a living. From Sanchez’s site we added some Graciano and Grenache to our harvest, and entered the cellar phase of the winemaking ordeal – crushing and fermenting, until the wines are fully dry – finishing in late October. We’ll start bottling those 2020 wines this December.

Meanwhile, I’m happy to report that starting March 1, you can come Thursday-Sunday to the winery between 11 a.m.-4 p.m. My wife and I would love to pour the fruit of our labor for you and your loved ones.

Los Milics Vineyards and Winery
423 Upper Elgin Rd., 707-293-8480
Instagram: @losmilicsvineyards


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