Vina Vik Milla Cala 2014
Milla Cala 2014 is an intense wine with a complex and elegant bouquet, exciting the senses in an unforgettable journey of aromas and flavors: fresh but ripped fruits such as strawberry, blackcurrant, strawberry, and blackberry, along with plums and almonds, complemented with a touch of black and white pepper, and subtle coffee notes from the French barrels. In the mouth, it stands out by its freshness and balanced acidity, which creates a nervous wine, tense with round and subtle tannins, but also with structure and firm body, leaving a pleasant and long end. The Cabernet Sauvignon captures the attention on this assembly, while Cabernet Franc brightens it finely. In turn, the Carménère touch provides volume to the mixture with black fruits and spices, balanced and framed by the floral notes of the Syrah.
Blend: 55% Cabernet Sauvignon, 27% Carmenere, 12% Syrah, 4% Merlot, 2% Cabernet Franc
Critical AcclaimAll Vintages
Milla Cala is VIK’s introductory wine, made in a lighter, fresher style. Combining Cabernet Sauvignon with Syrah, Carmenère, Merlot and Cabernet Franc, it’s a floral, refined, grassy red with fine texture, stylish coffee bean oak and impressive palate length. 2018-24. Alcohol: 14%
In 2004, Alexander Vik, a Norwegian entrepreneur, proposed the creation of a world-class vineyard to produce a unique wine. A holistic vineyard creating world class wines, located on 11.000 acres of Chilean nature, and featuring an architecturally exceptional winery, restaurant and retreat. “Science and knowledge are our foundation, passion is our engine and the wine is the expression of our Art” The viti-vinicultural concept at VIK is based on the technique of optimizing each stage of grape growing and wine production, with an important focus on science and technology, all of which is adapted to each of our valleys in order to achieve the optimum maturity levels in our fruit and to create the best wine.
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.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.