Limited Reserve Cabernet Sauvignon

Millaman, founded in the Curicó Valley in the early 2000s, built its Limited Reserve tier around the valley's older Cabernet Sauvignon blocks, where a continental climate — hot days, cold Andean nights — slows ripening and preserves natural acidity. The Curicó

Valley sits at roughly 220–350 metres elevation, with soils shifting between clay-loam and iron-rich red clay that stress the vine just enough to concentrate berry character without sacrificing freshness.

The Limited Reserve undergoes oak aging in French and American barrels, lending structure and a cedary backbone to the wine's core of blackcurrant and dried herb. What separates this expression from entry-level Chilean Cabernet is the deliberate site selection within Curicó — a subregion often overshadowed by Maipo and Colchagua yet capable of producing Cabernet with genuine grip and savory depth.

The wine drinks well on release but rewards 2–4 years of cellaring, during which the tannins integrate and the fruit profile shifts toward dried plum and tobacco leaf.