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Milla Cala 2017 - Vik


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Has just been released and already scored 94 pts by James Suckling!


Why do we love it?

Milla Cala Vik is an impressive red wine with dense structure and awesome balance. Suffice it to say that every year it appears on lists of the best wines of Chile and its ratings are breathtaking. The vintage of 2017 has just been released and already scored 94 pts by James Suckling.

The vineyards of Vik Winery in Chile are at number 8 of the best vineyards in the world for 2021. The wild and at the same time green landscape that surrounds them is breathtaking. Meanwhile, the ideal conditions for the perfect ripening of the grapes give top class wines. One of them is Milla Cala. In essence, the creator's goal was to create an exuberant Bordeaux blend in Chilean territory. Throughout the process, they followed the steps of the great Chateau of Bordeaux and this is something that you can taste in every sip. The blend consists of 62% Cabernet Sauvignon, 15% Cabernet Franc, 13% Carmenere, 6% Merlot, and 4% Syrah. The harvest is done by hand and then a very careful sorting follows. Only the best grapes give their juice for Milla Cala and then the wine is fermented and matured for 20 months in French oak barrels. The result is juicy and rich and leaves no one unmoved.

Combine Milla Cala Vik with striploin strictly Medium rare and live the ultimate gastronomic experience!






Tastes Like

Milla Cala Vik has deep ruby color and intoxicating aromas of cherry jam, plum, blackberry, red currant, tobacco, vanilla, chocolate, cigar, violet and cedar.

In the mouth it has rich body, moderate (+) acidity and moderate but ripe tannins. Ripe red and black fruits are mixed with notes of tobacco, spices, eucalyptus, tea and bell pepper.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14%
Origin Chile
Variety Cabernet Sauvignon, Cabernet Franc, Carmenere, Merlot, Syrah
Aromas Cherry jam, plum, blackberry, red currant, tobacco, vanilla, chocolate, cigar, violet, cedar
Bottle Size 750ml
Barrique 20 months
Serving temperature 16°C
Aging 8 years
Closure Φελλός
Organic No



Excellent pairing with T bone wagyu, veal spare ribs with soya - honey glaze, wild boar cacciatore

Roast beef with sweet potato puree and gravy

For the Roast Beef
-1200 g Beef fillet
-1 clove of garlic
-10 g dried mushrooms
-30 g butter
-20 g olive oil
-1 tablespoon peppercorns
-1 sprig of rosemary
-2-3 thyme sprigs
-Sea salt

For the sweet potato puree
-1000 g red sweet potatoes
-100 ml. milk cream
-50 ml. milk
-40 g butter
-3-4 sage leaves
-½ teaspoon white pepper
-Sea salt

For the gravy
-300 ml. beef stock
-10 g dried mushrooms
-1 teaspoon flour
-20 g brown sugar
-2 tablespoons of Worcestershire sauce
-25 g butter
-1 large orange
-Freshly ground pepper

For the sweet potato puree
Bake sweet potatoes by wrapping them in baking sheet and baking them at 200 ° C for as long as needed (about 1 hour).

Pierce them with a fork to see if they are cooked, then peel them, mush them up and keep them warm.

Boil the milk and cream along with the leaves of sage over low heat, remove the leaves and add the sweet potatoes. Then season well, taste it and correct the seasoning.

Mix and after you remove it from the fire, add the butter.

For the Roast Beef
Band the fillet with a string or ask the butcher to do it.

Grind in the multi the dried mushrooms, peppercorns, herbs and some salt. Preheat the oven to 200 ° C and in a hot saucepan sauté the fillet on a very high heat.

When it gets a nice color from all sides put it on a roasting grill and below it put a baking pan.
Brush the fillet with butter and spread the mushroom-herb mixture evenly.

Bake the fillet in the lower shelf of the oven for about 50 minutes at 200 ° C, for a medium baking. If you want your fillet well done, continue for about 15 minutes. For rare, cook it for only 35 minutes.

Once you remove the fillet from the oven, wrap it well with foil, leaving it to rest for at least 40 minutes before serving.

For the gravy sauce
Soak the mushrooms in the stock for as long as possible.

In a thick bottom pot, place the butter and once it is melted, add the flour, by stirring continuously until it gets an amber color, then lower the heat to the minimum.

Add the broth after removing the mushrooms and all other ingredients.
Stir continuously until the sauce thickens, taste it and, if necessary, add more salt.

Serve the sliced roast beef, with sweet potato puree and gravy on top.

Eva Monochari

food Blogger


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