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
Led by sturdy tannins, a determined structure and a rich, earthy sweetness define this blend of 68% Cabernet Sauvignon, 15% Merlot, 9% Carménère, 5% Syrah, and 3% Cab Franc, boosting notes of blackberry and bittersweet dark chocolate. Dark and deep flavors of truffle and creamy fennel come in mid-palate. A spicy, minty ripeness on the finish leaves you wanting more. [Note: This Tasting Panel score is correct, but the varietal makeup they state is incorrect.]
Led by sturdy tannins, a determined structure and a rich, earthy sweetness define this blend of 68% Cabernet Sauvignon, 15% Merlot, 9% Carménère, 5% Syrah, and 3% Cab Franc, boosting notes of blackberry and bittersweet dark chocolate. Dark and deep flavors of truffle and creamy fennel come in mid-palate. A spicy, minty ripeness on the finish leaves you wanting more.
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.
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.
Well-regarded for intense and exceptionally high quality red wines, the Colchagua Valley is situated in the southern part of Chile’s Rapel Valley, with many of the best vineyards lying in the foothills of the Coastal Range.
Heavy French investment and cutting-edge technology in both the vineyard and the winery has been a boon to the local viticultural industry, which already laid claim to ancient vines and a textbook Mediterranean climate.
The warm, dry growing season in the Colchagua Valley favors robust reds made from Cabernet Sauvignon, Carmenère, Malbec and Syrah—in fact, some of Chile’s very best are made here. A small amount of good white wine is produced from Chardonnay and Sauvignon Blanc.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend 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.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.