A Southern Arizona Experience.
Los Milics Vineyards isn’t merely a destination; it’s an experience.
Wine tasting isn’t new to Southern Arizona — there are many good wineries in the Sonoita/Elgin area. It is pleasant to flit from tasting room to tasting room, trying the offerings at each establishment. However, a visit to Los Milics is more than that, and their already heightened experience is about to get even better.
I recently met with Mo Garfinkle, co-owner of Los Milics, and I was struck by the unparalleled beauty of the land as I drove south. Mount Wrightson, to the west, was visible most of the way, its north side covered with snow. I love seeing snow in Arizona (from a distance). Eastward, as I approached, I could see a rugged land formation called “The Biscuit,” and I knew I was nearing my destination. Los Milics’ location at the base of The Biscuit makes for outstanding views.
Los Milics was conceived when Garfinkle and his wife, Stephanie, met Pavle Milic at a Scottsdale (Arizona) restaurant. She asked Milic, “What do you want to do when you grow up?” His response was quick and certain, “I’m going to own a vineyard.” That was the beginning. While Garfinkle had toyed with owning a vineyard in Tuscany or New Zealand, this Arizona opportunity was too perfect. They bought the bare grassland in Elgin and, a couple of months later, purchased an already-functioning vineyard in Elfrida (eastern Arizona) so they could get started with their winemaking.
“My vision is to create a remarkable Southern Arizona destination,” Garfinkle shared. “Northern Arizona gets all the attention.” Los Milics offers great wine, great food, and an overall great experience. In June, Los Milics will open nine casitas where guests can spend a few nights. The tasting room will become “The Biscuit” in the evening, serving a dinner menu that pairs beautifully with the wines. “The diversity of things you can do — from birdwatching, biking, and hiking, to visiting Tombstone, Bisbee, and Patagonia. We want to open people’s eyes to Southern Arizona. We want people to come here and experience the unwinding from the world they are living in. Everything is designed to focus on the service to the customer so that they can appreciate the surroundings, the food, and — of course — the wine.”
The wines at Los Milics are made from grapes that are grown in the Los Milics vineyards. Their wine is created with love, with careful attention from Milic and his vineyard team. “Wine making is both a science and an art,” said Garfinkle. “Science is science, but the art of blending grapes comes from a place within. Pavle and his team have a canvas, and they paint on that canvas and do an incredible job.” He adds, “As good as the wines are now, once all these vines mature, they will get much better.”
The grape varieties at the vineyards come from Croatia, Serbia, Italy, France, and Spain; Old World grapes from the Mediterranean. Los Milics’ wines are all beautiful blends using grapes that may be unfamiliar to many. People like to be enlightened about and introduced to wines and varieties with which they have not been familiar.
According to Garfinkle, “The soil here… you don’t tell the soil what to grow; it tells you.” After many soil samples, and consultations with people from whom they get their root stock, they chose their grapes, keeping in mind that, in Arizona, it’s not just the soil but the climate: not so much the heat as the monsoon rains that occur during harvest. “We are at an elevation of 5000 feet, and we are shielded from much adverse weather by the Mustang Mountains. At this altitude, we even get snow a few times a year in winter (when the vines are sleeping). It’s a wonderful climate for growing grapes and for our guests – we hardly ever reach 100 degrees in the summer and the nights cool down to a comfortable temperature. The diurnal temperature swings are most productive for excellent grape growing.” When asked about what new varieties they are considering, Garfinkle says, “We have an area we call The Sandbox, where we try to grow grapes that haven’t been grown here before.” If a new variety works, they will plant more.
A visit to the tasting room starts with a warm welcome from the Los Milics team. Reservations are strongly encouraged, especially on weekends when they can get more than 200 guests a day. You are taken to your table with two menus for your leisurely visit; no one is in a rush here, so don’t expect fast pours and a quick flip of the table. You are there to enjoy each wine — with food, should you choose — and savor the experience, not to mention the stunning views from the elegant tasting room or terrace. The serving staff is incredibly well-informed and will tell you about each wine as they pour. Shauna and Fanny, two of the servers I have encountered in my visits, are warm, friendly, and obviously love what they do. As Garfinkle notes, “Our staff is well-trained, but you cannot train someone in graciousness.”
The menu of wines details a tasting of five. From visit to visit, the wines differ depending on what is available. I tasted Hannah’s (white blend), Sandra’s (rosé) and three red blends: Cay’s, Renato’s, and Oliver’s. It is notable that Hannah’s and Sandra’s recently won the 2024 Best White and 2024 Best Rosé in the Arizona Governor’s Cup, and Sandra’s won 2024 Best Wine in Arizona. I love them all, and Renato’s is the wine that really grabbed me at each visit. You can read more about Renato’s on the Provence WineZine.
A note about the wine names — all the wines, except one, are named for family members of Milic or Garfinkle. The one exception is Sandra’s; it is named for Arizona’s iconic judge, Sandra Day O’Connor.
If you prefer, you don’t have to partake in a five-flight tasting; you can simply order a glass (or a bottle for your table) to enjoy with your meal. A separate lunchtime menu, designed by Chef Ana Borrajo, offers a variety of small plates. Each item on the menu is designed to pair perfectly with all the wines offered that day. Menu items the days I visited includes a croque monsieur; a roasted beet salad; salmon rillettes; burrata with green beans, shaved fennel, carrots, and gigande beans; and a charcuterie board Barrajo calls the nosh platter. Her menu changes regularly. Borrajo, originally from Granada, Spain, is no stranger to Arizona diners, as she has had restaurants in both Phoenix and Bisbee (the latter a town in a canyon a little east and south of Los Milics). Chef Borrajo has shared her Salmorejo recipe (a tomato and bread soup) with me, along with a wonderful tapa recipe that uses the soup. See recipes below.
For those in the Phoenix area, Los Milics Vineyards has opened a tasting room in Old Town Scottsdale and has plans for one in Tucson (Spring 2025). Both tasting rooms will have food to pair with the wines. But, if you have the time, head down to Elgin, stay for a leisurely meal or for a few days and enjoy this sophisticated yet relaxing Southern Arizona experience.
~ David
Salmorejo is a traditional, humble Spanish dish that originated in the Andalusian countryside. Its flavor is reminiscent of gazpacho, but has a thicker and creamier consistency. It is a refreshing and flavorful dish that is popular throughout the country. Salmorejo is usually served as a starter or light meal, especially during the summer months in Spain. It can be served also as a sauce, or dip. “At Los Milics, we use the salmorejo as a spread on bread for our Jamón Serrano and Manchego Bruschetta,” says Chef Borrajo.
_____________________________
Developed and maintained by Inspiratech LLC.
Design by Themeshift.
Mimi Rippee
May 4, 2024 at 5:53 amBeautiful soup. I’ve not heard of it, so thank you. I want to taste that terrine and paté! Beautiful place to enjoy wine and scenery. What fun!
Cocoa & Lavender
May 5, 2024 at 12:10 amWe are lucky to have it in our back yard! Everything that comes from Ana’s kitchen is amazing!
Mad Dog
May 4, 2024 at 6:26 amThe flavour is in the terroir.
That looks like a beautiful restaurant – fabulous food and view, so no doubt the wine is excellent.
What a great way to serve salmorejo – I’ve only ever had it in a bowl (like your first picture) with bruschetta like bread, chopped egg and virutas de jamón.
Cocoa & Lavender
May 5, 2024 at 12:11 amThis use of salmorejo is the best. Our first encounter with Salmorejo was in Granada and it was serviced as a bruschetta-style tapa — slater the toasts with salmorejo, add an anchoa del cantabrico, and a little hard boiled egg and you were in heaven!
Barb
May 4, 2024 at 7:33 amExcellent post! Los Milics definitely sounds like a destination. The salmorejo and bruschetta make a beautiful presentation and sound delicious. The wine also sounds excellent, possibly almost as good as the fine wine you are enjoying in Paris.
Cocoa & Lavender
May 5, 2024 at 12:12 amThanks Barb — I really hope you can make it down someday. And, yes, the wines both here and there are pretty special!
Karen (Back Road Journal)
May 4, 2024 at 7:43 amIt sounds like it would make a delicious light meal for this summer.
Cocoa & Lavender
May 5, 2024 at 12:13 amIt is, Karen, and I love its versatility!
Gerlinde de Broekert
May 4, 2024 at 8:58 amWhat an interesting place. There are so many beautiful places in this world. We just have to find them. What a great meal.
Cocoa & Lavender
May 5, 2024 at 12:13 amAnd I intend to keep looking, Gerlinde!
Jill W Becker
May 4, 2024 at 10:07 amField trip!!!
Cocoa & Lavender
May 5, 2024 at 12:14 amIndeed!
Marian Jensen
May 4, 2024 at 11:17 amLove Salmorejo and love this post! We weren’t familiar with the tasting room in Scottsdale–and we look forward to making a visit (maybe with an overnight) to the vineyards. Thanks, David!
Cocoa & Lavender
May 5, 2024 at 12:14 amIt would be so easy for you to go there to try the wines, Marian!
Or come down here and get the while experience!
angiesrecipes
May 5, 2024 at 4:48 amWhat a great looking soup! I love those bruscheta too, esp. the Jamón Serrano :-))
Cocoa & Lavender
May 5, 2024 at 10:53 pmThe combination is really wonderful. When we were in Spain, they served the salmorejo as a sauce to go on toasts with anchovies — that was exquisite.
Chris Allen
May 5, 2024 at 4:50 amIn awe of your vast knowledge and joy of writing, photography, culinary cuisine, wines, travel and hospitality! Thanks for sharing and enriching our lives, David.
Cocoa & Lavender
May 5, 2024 at 10:54 pmThanks, Chris — I feel so fortunate that I can turn my passions into a post-retirement career of sorts! I love it!
Ronit
May 5, 2024 at 11:05 amFascinating story about the vineyard.
The soup looks so tasty. The Spaniards make such wonderful dishes with the simple combination of tomatoes and bread. 🙂
Cocoa & Lavender
May 5, 2024 at 10:55 pmThere is a third soup, Ronit, which I plan to share soon. It honestly blew me away! Stay tuned.
Inger
May 6, 2024 at 6:26 amGuess I need to put wine tasting on my list for when we next return to Arizona! Gorgeous pictures David!
Cocoa & Lavender
May 12, 2024 at 2:19 amDefinitely! When you both come back, we’ll take a drive down.
Marcelle
May 7, 2024 at 8:40 amVisiting this beautiful winery looks like a great way to spend an afternoon, David. It looks like they had a great crowd that day. We really need to head out west sometime soon, grown up excursions are getting a bit easier now that the kids are giants lol Thanks for featuring Los Milics so we know it’s there. This bruchetta is perfect for summer 🙂
Cocoa & Lavender
May 12, 2024 at 2:17 amIt’s a wonderful experience, Marcelle… I hope you get out here someday to enjoy it.
Raymund
May 7, 2024 at 6:40 pmLos Milics Vineyards truly sounds like a hidden gem nestled in the stunning landscapes of Southern Arizona. It’s more than just a winery; it’s an immersive experience crafted with passion and dedication. From the breathtaking views of Mount Wrightson to the warm hospitality of the staff, every aspect seems meticulously designed to offer guests a memorable escape. I can only imagine the joy of savoring their award-winning wines paired with Chef Ana Borrajo’s delectable creations. It’s evident that Los Milics Vineyards is not just about wine; it’s about creating moments of pure bliss and discovery. Cheers to unforgettable experiences and exquisite wines! 🍷🌄
Cocoa & Lavender
May 12, 2024 at 2:17 amI wish it were close enough for you to visit, Raymund!
Pauline McNee
May 8, 2024 at 11:45 pmWhat a beautiful part of the world David, you are so fortunate to have it in your very own backyard. The soup looks delicious and I love the idea of spreading it on the toast first before the ham and cheese, so Spanish. All of the tasting plates look absolutely delicious. I enjoyed reading about your visit immensely, thanks for sharing.
Cocoa & Lavender
May 12, 2024 at 2:13 amI think that is what I love about travel, Pauline. Every place in the world has something special about it. That makes it unique. I hope you get a chance to make the soup that you enjoy it.
Jeff the Chef
May 11, 2024 at 6:34 pmI have to confess that I’m not a big wine guy. I go more for cocktails. I think someone should do cocktail and small plate pairings! I have feeling I could find a cocktail to go with this bruschetta.
Cocoa & Lavender
May 12, 2024 at 2:07 amI can’t imagine someone hasn’t already figured that out, Jeff! But if they haven’t, maybe you should be the one to do it! Me? I’m much prefer wine with appetizers, and the meal!
Frank | Memorie di Angelina
May 12, 2024 at 7:17 amI had the pleasure of having salmorejo while in Andalusia last year. I can attest to how delicious it is.
And I also recently learned that you can grow wine in rather arid environments. We visited wineries around San Miguel de Allende of which there are now quite a few. The wines were really excellent.