In the serene vineyards of Los Milics nestled in Elfrida, Arizona, a skilled crew diligently harvests grapes under the faint illumination of the starlit sky. As the dawn breaks over the Chiricahua Mountains to the east, a profound silence takes over. The harvested grapes are then transported an hour west to the Los Milics winery in Elgin.

Born into Yugoslavian and Colombian lineage, Pavle Milić adopted hospitality career early on while assisting at his parents’ restaurants in Arizona, and later venturing into winemaking across the vineyards of Napa Valley. Upon returning to his home state in 2009, Milić established FnB, a restaurant with renowned chef Charleen Badman, known for its season-driven cuisine and an impressive shelf of Arizona wines.

The Los Milics winery sits amidst the lush Sonoita American Viticultural Area, a unique ecosystem surrounded by the Mustang and Santa Rita mountains and the most lush desert in North America. Cultivating 17 diverse grape varieties including Grenache, Syrah, Tempranillo, and a Montenegran native called Vranac, this winery truly reflects Milić's roots and affinity for the unusual.

The ability to "stand on the shoulders" of local winemakers and adapt to the region’s nuances is what sets Milić's winemaking prowess apart. From the robust durability of Petit Manseng grapes thriving in the monsoon season to the finicky Grenache, each grape imparts a distinctive character, adding to the richness of the wines. Grenache, showcased in Los Milics' award-winning Ita’s rosé, exemplifies Milić's unique approach to winemaking.

The Los Milics experience extends beyond winemaking to encompass a beautiful tasting room placed heartily within the estate overlooking breathtaking monoliths. Delightful casitas derived from shipping containers offer cosy accommodations leading back to the core of Los Milics – its tasting room and onsite restaurant, The Biscuit.

Heading the restaurant is chef Trevor Routman, curating wine-friendly menus ranging from the simplistic beauty of a potatoes and tomatoes salad to the ham-infused Pollo al Chilindrón. Classic cocktails and a diverse range of benchmark wines round out the culinary offerings. As Milić assures, “In a 20-mile radius, I promise you, you’re not going to find another Vesper Martini, or Negroni, or glass of Raveneau Chablis”.

In the midst of expanding its wine production and tasting room along with launching exquisite lodging options, Los Milics aims for "operational homeostasis" in a relentless pursuit to evolve the Arizona wine narrative.

Milić acknowledges wine pioneers like Julia Stotz Todd and Kelly Bostock of Sonoita for their influence in his winemaking journey. He also highlights other notable Arizona winemakers such as Kent Callaghan and James Callahan, recommending some special house blends from their cellars. The hidden gem of Queen of Cups boutique winery in Patagonia with its low-intervention winemaking is also a must-visit according to Milić.

The Arizona wine industry stands relatively young but shows immense promise through the work of visionaries like Milić. As he ponders atop his vineyard under the wide Arizona sky, he sees how it all pieces together, concluding, "We’re trying to provide an additional story in that whole trajectory of Arizona wine."