Vina Vik Milla Cala 2016
Milla cala 2016, a wine that reflects its terroir in its purest form. The Cabernet Sauvignon seduces with a firm structure, delivering aromas of red fruits, with velvety, somewhat tense tannins, which dance on the palate. At the same time, the Merlot grants a silky sensation, while the Cabernet Franc offers a unique elegance and minerality, inviting the Carmenere to fill the middle mouth with its black fruits, such as blackberries and plums, creating an attractive and enveloping volume. Likewise, inspiring aromas of fresh spices, together with a balanced acidity, create a nervous wine with an unforgettable and long finish. In turn, the Syrah offers friendly blue notes that evoke flowers such as lavender and violet, complemented with notes of dried fruits and a touch of moka from the French barrels that sheltered this wine for more than 20 wise months.
Blend: 67% Cabernet Sauvignon, 17% Carmenere, 11% Merlot, 4% Cabernet Franc, 1% Syrah
Critical AcclaimAll Vintages
Milla Cala is the entry point wine from VIK, although it still sells at an ambitious price. Produced from a blend of Cabernet Sauvignon with 33% Carmenère, Merlot, Cabernet Franc and Syrah, it's fresher than the 2015, reflecting the cooler vintage. Leafy, fine and smooth, with textured tannins and sweet red berry fruit. 2020-26
The entry-level wine here is the 2016 Milla Cala, a blend of 67% Cabernet Sauvignon, 17% Carmenere, 11% Merlot, 4% Cabernet Franc and 1% Syrah, percentages that change with the vintage. 2016 was a cold and rainy year that resulted in a wine with 13.8% alcohol. The grapes were harvested at night and had a five-day cold soak before fermenting with indigenous yeasts. Malolactic was in barrel, and the élevage lasted 20 months. I was surprised because the initial sensation was of a Syrah, and the wine only has a very small percentage of the grape; the smoky and meaty notes must come from other grapes, not from the Syrah. As the wine sat in the glass and got warmer, it turned spicier. It's juicy and has the oak nicely folded into the fruit. To me, it has the lightness and the expression of Cachapoal, in a style that's easy to drink and quite versatile for the table. 96,000 bottles produced. It was bottled in August 2018.
Berry, raisin and vanilla aromas open this blend of Cabernet Sauvignon, Merlot, Carmenère, Syrah and Cabernet Franc. On the palate, this is thick and dense, with grabby tannins. Herbal berry and cassis flavors finish with notes of green herbs common to many 2016 Chilean reds. Drink through 2025.
A blend of two-thirds Cabernet from Millahue, Cachapoal, aged for 20 months in French oak. The cold year makes itself felt on the ripe nose of fresh and jammy plums, cassis, black pepper and herbs plus rich hints of oak. Juicy with active tannins, good body and a bold finish, this is a complete wine.
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.