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

Pavle MilicDecember 5, 2022
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This time of year – harvest season – is imbued with reflection for the team at Los Milics Vineyards. Each vintage brings a new story and perspective. Precipitation coupled with harvest is not something desirable, but for better or for worse, part of the winemaking milieu here in Arizona. (Thanks for nothing, monsoons!) We had a very wet August both in Sonoita and at Jenny’s Vineyard located in Elfrida, and were forced to make picking decisions based on getting fruit under the roof before more rain came. In other words, the picking window closed into a two-week period. Fast and furious.

I was asked the other day about my favorite lot of 2022 – the best grapes I crushed, in other words. Well, if I had to pick, we made a small lot of Petit Verdot sprinkled with a little Cabernet Franc in amphora (a clay vessel) made in Oregon by Andrew Beckham. The wine shows gravitas and textural density, normally typical of the varietals, but the amphora gives this lot a lift of freshness and purity of fruit that is simply alluring.

I would be remiss to not mention the fact that we finally cut the proverbial red ribbon at the tasting room. It was almost five years ago that we commenced conversations with the folks from Chen + Suchart Studio about our project. From ephemera to reality, the building alone is worth the drive down valley to take a gander.

That, and the food, which brings me to Ana Borrajo, who oversees The Biscuit, our tasting room kitchen. Ana has been in the Arizona food world for the last 20 years. After running her own restaurant called Sapna – where Bacanora is now – she then decided to move to Bisbee, where she ran her eponymous Ana’s Seasonal Kitchen. Luckily for us, she decided to scale back from ownership, and now forms part of our team. So come on down and let us fuss all over you, while you enjoy the jewel that is Sonoita and Elgin.

423 Upper Elgin Rd, Elgin


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