In 2004, Alex & Carrie Vik set out with the ambition to make one of the world's best wines. After a two-year scientific study, an architectural competition & 4, 300 hectares of Andean wilderness, they now create some of the finest reds in Chile. A previous vintage of the Milla Cala was once featured in Decanter's Best 100 Wines in the World. This has lush flavours of strawberry, plum, vanilla & coffee. Decant for an hour before serving at 16 degrees with roast lamb or cellar for up to a decade.