2021, Viña VIK Milla Cala, Viña VIK
Mix any six bottles and 15% comes off at checkout — no code needed.
At a glance
- Grape
- Cabernet Sauvignon 68%, Carménère 16%, Syrah 7%, Merlot 5%, Cabernet Franc 4%
- Region
- Cachapoal Valley, Chile
- Alcohol
- 14.00%
- Body
- Medium to full
- Acidity
- Medium
- Tannins
- Medium
- Sweetness
- Dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Red Meat, Game, Cheese
Why this wine
The estate's second wine, a Bordeaux blend from the same vineyards and the same team. Approachable earlier and a third of the price. The sensible way to see what the fuss is about.
Our advantages:
Description
How it tastes
A captivating blend from Millahue, expressing red and black fruit in perfect harmony with spice, mineral depth, and the floral grace of Syrah. Established in 2004 by Alex and Carrie Vik, Viña VIK was born from a vision to craft world-class Chilean wines rooted in scientific precision and artistry. The estate spans 4,400 hectares in Millahue — meaning “Place of Gold”—nestled in the foothills of the Andes. After extensive research involving climatologists, geologists, and viticulturists, 327 hectares were planted with premium varieties across diverse microclimates. Winemaker Cristian Vallejo champions a minimal-intervention approach, using natural fermentations to showcase terroir purity. Ranked 2nd in the World's Best Vineyards 2024, VIK is celebrated for its balance, elegance, and architectural brilliance. Cabernet Sauvignon 68%, Carmenère 16%, Syrah 7%, Merlot 5%, Cabernet Franc 4% ' a masterful estate blend reflecting the full diversity of Millahue terroirs. Deep ruby-red with violet hues, reflecting concentration and youthful vibrancy. Elegant aromas of red cherries and blackberries layered with spice, graphite, and subtle floral notes of violet and wild herbs. Silky and refined, with layers of redcurrant, cassis, and plum interwoven with black pepper, cedar, and a mineral core. Fine-grained tannins lend structure, while fresh acidity ensures precision and length. Medium to full-bodied, combining volume with elegance and seamless texture. Vibrant and well-balanced, providing energy and focus throughout the palate. Can be enjoyed now or cellared for 10–12 years to reveal added complexity and tertiary evolution. Exceptional with roast beef, venison, or lamb seasoned with rosemary and thyme; also pairs beautifully with aged hard cheeses. Serve at 16–18°C to enhance aromatic complexity and texture. Contains sulphites. Information provided to the best of our knowledge at time of publication and subject to change by vintage.
The producer
Food and drinking
Good with red meat, game and cheese. Ready now, and will hold for a few years yet.