In 2004, Alex and 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 and 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 and coffee. Decant for an hour before serving at 16 degrees with roast lamb or cellar for up to a decade.