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Researched by our team from producer and independent sources — not supplied by the seller.
Milla Cala is a red blend from Viña VIK in the Millahue valley, part of Chile's Cachapoal Valley in the wider Rapel/O'Higgins region. VIK's own product page gives the blend as 68% Cabernet Sauvignon, 16% Carmenere, 7% Syrah, 5% Merlot and 4% Cabernet Franc, with the composition shifting by vintage — the 2022 bottling is listed at 66% Cabernet Sauvignon, 23% Carmenere, 7% Syrah and 4% Merlot.
The estate sits on deep, porous decomposed granitic soils with good drainage, under a temperate Mediterranean climate whose maximum temperatures are moderated by marine influence. Fruit is hand-harvested and fermented naturally with no added yeasts; the wine
is then matured in French oak, with VIK's page citing 20 months in barrel and retailer sheets for the 2022 citing 18 months in the estate's own toasted 'Barroir' barrels.
The result is a Cabernet-led, Bordeaux-shaped Chilean red carrying Carmenere's darker, plummier register underneath, framed by oak rather than dominated by it. VIK describes it as an assemblage paying homage to the meeting of new world and old, and the wine is bottled as vegan.
Viña VIK was created by Norwegian-born Alexander Vik and his wife Carrie Vik, who acquired roughly 4,300 hectares in the Millahue valley of Chile's Cachapoal Valley. The producer's own site dates the founding to 2004 with the stated goal of making one of the world's best wines, while other accounts place the land acquisition in 2006.
Over 327 hectares were planted to vine across a property containing twelve valleys, each with its own microclimate and exposure, cooled by Pacific breezes and winds off the Andes. Millahue was known to the Mapuche as 'Lugar de Oro', or Golden Place. Cristian
Vallejo is chief winemaker, overseeing both viticulture and winemaking, with hand harvesting and fermentation by native yeasts, and ageing in a mix of new and used French oak.
The cellar was designed by Chilean architect Smiljan Radic, winner of a 2007 international competition, and is roofed in a distinctive white fabric canopy intended to limit its visual impact on the landscape. Milla Cala sits alongside VIK, La Piu Belle and La Piu Belle Rosé in the house range.
Grilled ribeye with chimichurri
The wine's Cabernet-led tannin and 18-20 months of French oak stand up to charred beef fat, while chimichurri's parsley and garlic echo the savoury, herbal edge Carmenere brings to the blend.
Northern Thai grilled pork neck with jaew dipping sauce (คอหมูย่างน้ำจิ้มแจ่ว)
Charcoal-grilled pork neck is fatty and smoky rather than fiery, and the jaew's toasted rice and tamarind meet the wine's dark fruit; the chilli here is moderate and dipped to taste, so a tannic red copes if the sauce is used sparingly.
Aged Manchego with quince paste
The nutty salt of a hard sheep's cheese softens Cabernet tannin, and the quince picks up the wine's ripe plum register without fighting the oak.
Product information compiled from producer, importer and reference sources.
Cachapoal Valley Cabernet-led blend with dark fruit, cedar, and peppery spice—structured for red meat and aged cheese.
VIK Milla Cala is a Cachapoal Valley proprietary red blend anchored by 68% Cabernet Sauvignon, with supporting Carmenere, Syrah, Cabernet Franc, and Merlot. The 2021 vintage expresses dark plum and blackcurrant primary fruit, layered with cedar and black pepper from the Cabernet and Syrah components.
Secondary cocoa and spice notes emerge from conventional winemaking, while tertiary tobacco and leather complexity suggest careful aging potential. Medium-full body and medium-high tannin structure make this wine food-friendly across grilled red meat, braised beef, and lamb preparations.
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