Brett’s first release – five wines, maybe six – will drop just as this issue hits your doorstep.
Pav On JuicePav on Juice: Winter “Downtime”
Pavle MilicDecember 26, 2025
Although the 2025 harvest wrapped up for most Arizona winemakers back in September and October, the work doesn’t stop – it just moves indoors.
Pav On JuicePav on Juice: Harvest Post-Mortem
Pavle MilicNovember 5, 2025
A monthly look at Arizona wine with Valley dining impresario Pavle Milic.
Pav On JuiceWhy Arizona Wine Country is Not Trying to be the Next Napa
Pavle MilicSeptember 11, 2025
We’re not vying to be the next Napa. We’re just trying to be ourselves. And isn’t that a worthy goal?
A monthly look at Arizona wine with Valley dining impresario Pavle Milic.
WinePav on Juice: Cactus Cru
Pavle MilicNovember 5, 2024
A monthly look at Arizona wine with Valley dining impresario Pavle Milic.
2022 is here, and it’s fitting to reflect as we commence another year. Back in 2004, while driving south on Napa Valley’s Silverado Trail after helping at Neyers Vineyards with my friend Tadeo Borchardt, I whispered to myself that one day I would be involved in the world of making wine. Was I mollifying my own existential anxiety over the future by dreaming the impossible? Perhaps. “Be careful what you wish for,” the saying goes....
Desert DigestPav on Juice: The Meading Room
Pavle MilicFebruary 19, 2020
One of my favorite rituals every morning before heading to work is doing The New York Times mini crossword puzzle, which always puts my brain in the right place. One recent clue read: Ancient alcoholic beverage enjoying a 21st-century resurgence. The answer came to me quickly: “mead” – probably because I drive by a meadery every day on Highway 82 in Sonoita. Traditionally made from honey, water and yeast, mead is considered the oldest beverage...