Condor Cabernet Sauvignon

Millaman was founded in Curicó with a deliberate focus on old-vine parcels, and the Condor Cabernet Sauvignon draws from vines averaging around 30 years of age — roots deep enough in the valley's alluvial gravel-over-clay soils to pull genuine concentration without irrigation dependency.

Curicó sits at the southern end of Chile's Central Valley, where the Andes-to-Pacific temperature swing is pronounced: warm afternoons drive phenolic ripeness while cool nights preserve the acidity that keeps the wine from going flat.

Fermentation takes place in stainless steel to lock in primary fruit, followed by aging in French and American oak — a combination that layers vanilla and cedar over the dark plum core without overwhelming the varietal character. The Condor tier is designed for approachability at release, so oak contact is kept moderate rather than extended.

What separates this expression within the Millaman range is the old-vine sourcing — a rarity in a category where most Cabernets rely on young, high-yield blocks. Drink now through 2027 for the fruit-forward profile; decanting 30 minutes opens the mid-palate.