Color - Deep rich red with violet undertones.
Nose - The nose is fine, complex and elegant. It reveals notes of black fruit, raspberry and crunchy small black berries associated with a few notes of violet, cherry, graphite, toasted notes as well as slight notes of saline minerality, spices and coffee.
Palate - Complex and appealing, French oak-barrel aging imparts a unique liveliness to the wine coupled with hints of nuts and a subtle touch of mocha on the finish. It is well-balanced, well-structured and offers a nice acidity. Furthermore, it expresses notes of fresh blackberry, raspberry and slight notes of cherry (in the background) associated with a few touches of figs, minerality (stones) as well as slight notes of violet, sweet spices and slight toasted notes. Tannins are fine, a bit grainy and well-made. Good length and persistence.
Food Pairing - Wagyu steak, herb-rubbed roasted lamb ribs.
Blend: Cabernet Sauvignon 56%, Carménère 32%, Cabernet Franc 5% and Merlot 4% and Syrah 3%
In 2004 Alex and Carrie VIK set out with the audacious goal of making one of the world’s best wines. After a 2-year scientific search, according to them, they found the best terroir in South America in Millahue (Cachapoal Valley) of Chile.
VIK vineyard was born amidst the foothills of the Andes mountains, within the Millahue Valley, named "Lugar de Oro" or "Golden Place" by the native Mapuche people: 4,300 hectares of astonishing Chilean wilderness where they planted over 327 hectares of vines.
VIK’s terroir offers a majestic and natural landscape composed of 12 valleys, each one with its own micro-climate, distinct exposures, all within a wind-tunnel cooled by Pacific coastal breezes and winds from high up in the Andes mountains that provide VIK with enormous complexity and exceptional variety.
