Surrounded by wide-open skies and mountain views, Los Milics Vineyards feels like a hidden pocket of the Sonoita-Elgin wine country. It’s the kind of place that makes slowing down easy. The new casitas sit right in the middle of the vineyard, where the sunsets are unforgettable and the morning light pours in through floor-to-ceiling windows. A king-sized bed that lowers from the ceiling might just be the coolest feature of all, one of several thoughtful design details that make a stay here stand out.
The most recent addition to the Los Milics experience, though, is happening in the kitchen. The winery’s co-founders, Pavle Milic and Mo Garfinkle, welcomed Trevor Routman in May as director of Culinary Operations and executive chef of The Biscuit, the vineyard’s restaurant named as a nod to Mt. Bruce, the mountain it proudly faces. A veteran of respected kitchens including Pa’La in Phoenix and Source in Gilbert, Routman brings a fresh, ingredient-focused approach grounded in Arizona’s seasonal bounty.
“There are so many producers, ranchers, and farmers in the Sonoita area,” says Routman. “I am excited to forge new partnerships and source as closely to the area as we can.”
Routman grew up in Northbrook, Ill., where food was central to family life. He learned to cook alongside his grandmother and parents, inspired by classic chefs like Jacques Pepin and Julia Child. After culinary school, Routman honed his skills at James Beard Award-winning Lula Café in Chicago’s Logan Square, where he unwittingly served the owners of Los Milics a bucatini with feta, brown butter garlic, and cinnamon.
“That dish could have come straight from Trevor’s station,” Milic says, amused by how their culinary paths crossed long before coming together at Los Milics. “It feels incredibly serendipitous.”
In his expanded role, Routman will develop menus for Los Milics’ tasting rooms in Elgin and Scottsdale, with two more locations planned for Tucson in 2025 and 2026. He will also create dinner menus for The Biscuit.
“This is an incredible opportunity,” says Routman. “My ambition is to cook food that makes people happy, grow the team, and drive Los Milics Vineyards into a new era.”
Dining at The Biscuit is just one part of the full Los Milics experience. For years, one of the biggest challenges in the Sonoita-Elgin wine region has been the lack of nearby lodging, making overnight stays difficult. The vineyard is now changing that with nine architecturally striking one-bedroom suites that opened in 2024.
Interiors of each casita are natural and modern, mimicking the design of the winery and tasting room, using expansive glass and clean lines to create an open space that connects visitors to the surrounding landscape. Thoughtful touches include a Murphy bed for additional guests, a Nespresso machine, and private patio offering unobstructed views of the Mustang Mountains and Mt. Bruce. A daily continental breakfast is delivered directly to the casitas, and the accommodations are ADA compliant and pet-friendly.
A stay in a casita feels like stepping off the grid without giving up any comfort. It is quiet, remote, and surrounded by stars, but with luxury linens and boutique wine. The walk through the vines to and from dinner at The Biscuit, lantern in hand, adds a quiet and nostalgic kind of magic to the whole experience.
This high-end lodging and dynamic culinary program comes as national attention shines on the region. In May 2025, Wine Enthusiast named Sonoita as one of five wine regions “vying to become the next Napa,” citing its high-elevation vineyards, cooler climate, and growing community of winemakers. As Arizona’s oldest designated American Viticultural Area (AVA), the Sonoita-Elgin region may still be building its name and infrastructure, but it is clearly on its way, with Los Milics at the forefront.
For more information, visit LosMilicsVineyards.com.
423 Upper Elgin Rd.
Elgin, AZ 85611