Santa Alicia Millantu Bordeaux Blend 2006 Front Label
Santa Alicia Millantu Bordeaux Blend 2006 Front Label

Santa Alicia Millantu Bordeaux Blend 2006

  • RP91
750ML / 14.5% ABV
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  • WE91
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750ML / 14.5% ABV

Winemaker Notes

Santa Alicia Millantu is a deep and intense red color. Complex, with intense aromas of prunes and dries fruits balsamic tones of toasted wood and vanilla. On the palate, this blend is has round and sweet tannins, with a supple and very persistent finish.

Blend: 48% Cabernet Sauvignon, 34% Cabernet Franc, 18% Carmenere

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
Santa Alicia’s 2006 Millantu is made up of 48% Cabernet Sauvignon, 34% Cabernet Franc, and 18% Carmenere. A glass-coating opaque purple, it gives up a reticent nose of cedar, spice box, cinnamon, sage, violets, blackcurrant, and blueberry. Round, ripe, and surprisingly forward, this is an elegant effort that can be enjoyed now but can be cellared for several years.
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Santa Alicia

Santa Alicia

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Santa Alicia, South America
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In 1954, on fertile lands close to the capital of Chile, an important politician and businessman, Mr. Maximo Valdes, founded the vineyard "Houses of Pirque". With extensive experience in the wine business, he begins planting Cabernet Sauvignon, Merlot, Sauvignon Blanc and Chardonnay.

After half a century and four generations, the Valdes family has turned these vineyards in the best example of love for the land, and perfection in the quality of its products.

Today, identified as "Santa Alicia", as a way of honoring the women that in each generation carry this name, the vineyard continues with its tradition of excellence and prestige, expressed in each bottle are the decades of experience, high technology, and the privileged fruit which results from a marvelous environment.

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One of South America’s most important wine-producing countries, Chile is a reliable source of both budget-friendly wines and premium bottlings. Spanish settlers, Juan Jufre and Diego Garcia de Cáceres, most likely brought Vitis vinifera (Europe’s wine producing vine species) to the Central Valley of Chile some time in the 1550s. But Chile’s modern wine industry is largely the result of heavy investment from the 1990s.

Long and narrow, Chile is geographically isolated, bordered by the Pacific Ocean to the west, the Andes Mountains to the east and the Atacama desert to the north. These natural borders allowed Chile to avoid the disastrous phylloxera infestation in the late 1800s and as a result, vines are often planted on their own rootstock rather than grafted (as is the case in much of the wine producing world).

Chile’s vineyards vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt Current. While historically focused solely on Pisco production, today this area finds success with Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on Pinot Noir, Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata make excellent Riesling, Chardonnay and Pinot Noir.

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines, modeled after the Right Bank, are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure.

Perfect Food Pairings for Bordeaux Blends

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secrets for Bordeaux Blends

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

HMIHM14MILLR6_2006 Item# 119638

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