the Pavle Milić show

025: Brett Wagner's Rancho Castillo

Rancho Castillo Winery | Brett Wagner | Arizona Wine | Sonoita-Elgin AVA Brett Wagner didn't arrive in the Sonoita-Elgin wine region by accident. He's been drawn to the high grasslands of southern Arizona since childhood, and after a decade in law enforcement, four years making wine at Flying Leap Winery, stints with James Callahan at Deep Sky and Autumn Sage, and a winemaking role at Twisted Union — he's finally doing it under his own name. In this episode, Pavle Milic sits down with Brett Wagner, founder and winemaker of Rancho Castillo Winery, a new Arizona winery launching its first commercial release in July 2026 out of Sonoita, Arizona. Brett talks about his path into winemaking, the influence of mentor James Callahan, his UC Davis viticulture and enology training, and the unconventional decision to start a construction company to fund his wine dream. They discuss Brett's winemaking philosophy — neutral oak, varietal-driven, blending as craft — his fruit sources across the Sonoita-Elgin AVA and Willcox AVA, and a lineup anchored by Tannat, Blaufränkisch, Graciano, Petit Verdot, Chenin Blanc, and a dark, structured rosé. Rancho Castillo Winery is currently offering private barrel tastings by appointment. Public tasting room opening anticipated July 2026. Follow updates at Rancho Castillo Winery on Facebook. Topics: Arizona wine, Sonoita-Elgin AVA, Willcox AVA, independent winemaker, Tannat, Blaufränkisch, Graciano, natural winemaking, small production winery, Arizona wine country, new winery 2026, Pavle Milic, Pav on Juice.

024: Kikin' the Dirt with Kent Callaghan

About four years ago, I wrote a blog post about Kent Callaghan—Arizona wine pioneer, longtime winemaker, and one of the people who helped shape the conversation around what wine from this place could become. Re-reading it now, the piece still feels completely evergreen. I wanted to share it with you because Charleen and I are doing a winemaker dinner with Kent this coming Wednesday, and it seemed apropos to exhume the post and let it breathe again. Kent’s perspective, his body of work, and his place in Arizona wine still feel deeply relevant. The best part of the original post is really the interview, which you can find here: https://pavlemilic.com/f/the-real-deal [https://pavlemilic.com/f/the-real-deal]

023: La Agricultura Regenerativa con Raj Parr (Español-Doblada por Eleven Labs)

El reconocido enólogo Raj Parr se une a nosotros en Wine World para compartir su extraordinario recorrido desde las vibrantes calles de Calcuta hasta los viñedos de California. Con el sueño de convertirse en chef, Raj se topó con el mundo del vino casi por casualidad, iniciando así un camino que redefiniría la enología estadounidense. Al recordar sus colaboraciones con figuras influyentes de la industria como Larry Stone y Michael Mina, Raj revela cómo sus primeras aspiraciones culinarias florecieron en una pasión por la pureza y la expresión del lugar en la elaboración del vino. Su transición a la industria vitivinícola lo llevó a cofundar Sandy y Domaine de la Côte, marcando un momento decisivo tanto en su carrera como en el panorama vinícola en general. Nuestra conversación se desarrolla para revelar las colaboraciones literarias de Raj con el escritor Jordan McKay, ofreciendo una mirada a sus obras “Secrets of the Sommelier” y “The Sommelier's Atlas of Taste”. Profundizamos en sus motivaciones para dejar la bulliciosa escena de los restaurantes y abrazar una vida más serena —aunque igualmente desafiante— entre las viñas. A través de proyectos como Evening Land, Raj ha realizado contribuciones significativas al mundo del vino, abrazando la magia de la hospitalidad y el encanto del viñedo. Su historia dibuja un retrato de transformación, guiado por una profunda conexión con la naturaleza y el arte atemporal de la vinificación. En este episodio escucharás: • El recorrido de Raj Parr desde Calcuta hasta California, pasando de aspirante a chef a reconocido enólogo. • Sus colaboraciones con figuras influyentes de la industria y la fundación de Sandy y Domaine de la Côte. • El énfasis en prácticas agrícolas sostenibles y holísticas en Fallon Farms, en Cambria. • La integración de ganado, incluidos perros maremma y ovejas, para la gestión del viñedo. • La exploración de los desafíos y recompensas de dejar el mundo de la restauración para dedicarse a la vinificación. • El compromiso de Raj con la creación de vinos que reflejen el terruño y su enfoque innovador dentro de la enología estadounidense.

022: Ursa's Aaron Lopez

Wine World is back on Congress in downtown Tucson after a sabbatical to open the Los Milics restaurant and tasting room. This return episode stays local—because Ursa is next door at 110 E. Congress. Pavle sits down with Chef Aaron to unpack the genesis story behind Ursa and the path that shaped it. Aaron grew up in Calexico, a small California–Mexico border town where culture, family, and hard realities coexist. After high school he moved to Los Angeles chasing music, played bass in punk bands, and later opened an Echo Park art gallery. When art didn’t pay the bills, a barback job pulled him into hospitality, and he fell for the intensity of service. Farmer’s markets and unfamiliar produce sparked a fascination with transformation—how a raw product becomes something new—so he started staging in kitchens. He chose Le Cordon Bleu Pasadena as something he could earn, then sharpened his chops in Los Angeles kitchens that prized creativity. In 2016, a reset took him to Oahu, where hiking and a different pace helped him rebuild. Hawaii also brought June into his life—his now-wife and partner, who had never worked in restaurants but became essential to Ursa. Later, time in Austin and Southwest road trips pulled them back toward the desert. With foraging guides and a camera, they cataloged native plants and flavors and asked a bigger question: what does the Southwest taste like when you stop defaulting to the usual ingredients? That inquiry became Ursa: a tasting-driven restaurant built around heritage and monsoon crops, fermentation, and a bar program with cocktails and NA drinks made from native ingredients. Aaron shares how Ursa first opened in El Centro on a shoestring, why it had to evolve, and how they opened in downtown Tucson at record speed. Pour a glass and settle in. www.ursadesert.com 110 E Congress Street Tucson, AZ 85701 IG: @ursa_az

021: Regenerative Farming with Raj Parr

Renowned winemaker Raj Parr joins us on Wine World to share his extraordinary journey from the vibrant streets of Calcutta to the vineyards of California. With dreams of becoming a chef, Raj stumbled upon the world of wine, setting him on a path that would redefine American winemaking. As he recounts his collaborations with industry giants like Larry Stone and Michael Mina, Raj unveils how his early culinary aspirations blossomed into a passion for purity and place in winemaking. His transition into the wine industry saw him co-found Sandy and Domaine de la Côte, marking a pivotal moment in his career and the broader wine landscape. Our conversation unfolds to reveal Raj's literary collaborations with writer Jordan McKay, offering insights into their penned works, "Secrets of the Sommelier" and "The Sommelier's Atlas of Taste." We delve into his motivations for leaving the bustling restaurant scene for the calmer, yet challenging, life among the vines. Through ventures like Evening Land, Raj has made significant contributions to the wine world, embracing the magic of hospitality and the allure of the vineyard. His narrative paints a picture of transformation, guided by a deep connection to nature and the timeless art of winemaking. In this episode, you will hear: * Raj Parr's journey from Calcutta to California, transitioning from aspiring chef to renowned winemaker. * Collaborations with industry giants and the founding of Sandy and Domaine de la Côte. * Emphasis on sustainable and holistic farming practices at Fallon Farms in Cambria. * Integration of livestock, including Maremma dogs and sheep, for vineyard management. * Exploration of the challenges and rewards of leaving the restaurant scene for winemaking. * Raj's commitment to creating wines that reflect terroir and his innovative approach to American winemaking. Follow and Review: We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts [https://podcasts.apple.com/us/podcast/wine-world/id1656710125]. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com [https://emeraldcitypro.com/] Let them know we sent you.