Vina Vik 2013
With a deep red color, almost purple, its shades and fresh acidity, very present, invite us to many more years of storage. Its 23 months in a new French barrel provide it with a unique brightness with dried fruits and a subtle mocha, making this pleasant complexity to become a friend who opens the soul and spirit to share a new bottle.
Endless red fruit aromas, fresh but ripped, and spices that develop in each glass, providing an aromatic complexity that keeps the senses awake. A structured and elegant mouth, inherent to Cabernet Sauvignon, with velvety tannins, but firm in structure that provide a linear and long-lasting sensation with a pleasant half mouth, which makes it complex but friendly, while its ending invites to a new glass to continue enjoying this typical subtle and pleasant minerality own to Cabernet Franc.
Blend: 67% Cabernet Sauvignon, 17% Cabernet Franc, 14% Carmenere, 2% Merlot
Critical AcclaimAll Vintages
VIK’s vineyards encompass 11,000 acres dispersed across 12 valleys. This wine, first released with the 2011 vintage, took ten years of research to develop, including more than 4,000 deep-soil studies to find the right terroir. Weather stations were installed to determine planting locations and the ideal exposure levels to wind and sun. This vintage, a blend of 67% Cabernet Sauvignon, 14% Carménère, 17% Cab Franc, and 2% Merlot, is an intense creature with a satin entry that exudes luxury. Aromas of lavender and rhubarb are accented by alluring hints of spiced red tea. Generous and vivacious, this well-structured red possesses freshness and a bountiful maturity that will last for a decade or more. This is what Chile can deliver at its finest.
Stewy berry aromas are a touch soupy and herbal, with green notes and a hint of raisin. In the mouth, this is saturated, chewy and dense. Baked berry, black plum, cocoa and baking spice flavors finish steady but a touch flat. This is an excellent Chilean red by all standards, but one with limitations. Drink through 2025.
A blend based on Cabernet, made with grapes from Millahue, Cachapoal, that spends 23 months in barrels. Red with an orange meniscus, it offers blackberry jam, cassis, camphor, and a hint of cigar box on the mature-feeling nose. Velvety on the palate with soft tannins well-aged in the barrels, it flows smooth and flavorsome over the tongue. The lengthy finish hints at menthol and oak.
They used more Cabernet Franc in the cooler 2013 vintage for the blend of their flagship 2013 Vik, which for the first time does not contain any Syrah. It's 67% Cabernet Sauvignon, 17% Cabernet Franc, 13% Carmenere and 2% Merlot that matured in 100% new barriques for 23 months. It's 13.7% alcohol. However, I feel like the wine comes from a different oenological era, as there is a little more rusticity and more influence from the oak in the wine as well as quite high ripeness or sensation of ripeness in the fruit. In fact, when I asked about it, winemaker Cristian Vallejo explained that he calls 2013 "the year of change," when he understood the difference of their Cabernets with those from other regions. However, I think the change is more noticeable in 2014, as I tasted the 2014 next to this 2013. 54,000 bottles produced. It was bottled in October 2016.
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.
With an outstanding reputation for its bold reds, especially Cabernet Sauvignon, Syrah and Carmenere, the Cachapoal Valley spreads through the northern part of Chile’s Rapel Valley, with a continuous backdrop of the majestic Andes to its east. This region reaches as far north as the southern outskirts of the city of Santiago where it meets the famous region of the Maipo. The Cachapoal Valley produces no shortage of plum and berry dominated full-bodied reds with aromas and flavors reminiscent of mint, cocoa, spice or smoked meat.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended 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. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.