Vik 2010

Composition

56% Cabernet Sauvignon, 32% Carmenere, 5% Cabernet Franc, 4% Merlot, 3% Syrah.

Alcohol: 13.9 % Vol

Reducing Sugars: 3.02 gr/lt

PH: 3.66

Total Acidity: 5.17 gr/lt in C4H6O6

VINEYARD NOTES

Vik is situated in the Millahue Valley (the place of gold) on the northern slope of the Apalta Valley, 200 Kilometers south of Santiago. The vineyard is densely planted, with 7,518 to 10,000 plants per hectare and six different rootstocks chosen, depending on the characteristics of the terroir, such as type of soil, climate and sun-exposure by parcel.

Spring 2009 saw lower than average temperatures except for the months of October and December and 30% less overall rainfall. These lower temperatures affected flowering in November and resulted in decreased final yields. Annual plant development was helped by the sunny weather experienced during the second half of December and resulted in only a 10-day delay.

January and February had cool days and nights with daily fresh breezes from the Pacific Ocean preserving the freshness of the fruit and thereby keeping sugar levels low resulting in lower alcohol content for the wine. A strong earthquake also marked 2010 at the end of February, which did not affect the production of the wine.

At VIK, the team harvests manually by night when the grapes are cooler to avoid bruising the grapes as they go through the process of sorting and crushing.

We harvested

  • Cabernet Sauvignon: April 21 to 27
  • Carmenere: April 27 to May 13
  • Syrah: April 17
  • Cabernet franc: April 26
  • Merlot: April 19

VINIFICATION AND VINTAGE NOTES

The grapes were handpicked and carefully transported to the winery in 10 kilogram baskets. At the winery the grapes were carefully inspected on a triple sorting table, where a team of 35 skilled women selected the grapes by removing any extraneous plant material or imperfect fruit that could impact the quality of the wine. Following this inspection, the grapes were sent by gravity to the stainless steel tanks for the alcoholic fermentation. This was performed solely with native yeast with the maceration process taking five weeks.

The malolactic fermentation occurred in new French oak barrels made by Cooperage, Seguin Moreau, Demptos, Sylvain and Randoux. VIK 2010 was aged for 23 months in this new oak and racked every three months. A slight filtering was done just before bottling on April 3, 2010.

 

TASTING NOTES

Color: Intense red. Still very bright but beginning to turn into a deeper, brick color.

Aromas: On the nose VIK 2010 is complex and intense, with notes of red raspberries and cherries, harmoniously blended with hints of tobacco and light floral notes.

Palate: The palate opens up to flavors of mixed red fruits accompanied by sweet spices, hazelnut and touches of balsamic.

General: Firm in structure and elegant in style, find-grained tannins reveal a soft yet vivacious finish.

Decanting for 2 hours is recommended before enjoying.