- Cepages :
- Cabernet Sauvignon: 55%
- Carménère: 29%
- Cabernet Franc: 7%
- Merlot: 5%
- Syrah: 4%
- Alcohol : 13.9 Vol.
- Reducing Sugars : 3.02 gr/lt
- PH : 3.66
- Total Acidity : 5.17 gr/lt in C4H6O6
Vineyard and vintage notes
A high precision viticulture
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 by parcel, depending on the characteristics of the terroir, such as type of soil, climate and sun-exposure. July 2010 was colder than normal which delayed seeding by 10 days. September through January continued to be colder than average. We experienced lower average sunshine per day in December and January, which enabled the fruit to keep its freshness, concentration of aromas and elegance. February brought hot and sunny weather, which was very helpful in insuring good phenolic maturation in the late-ripening varietals of Cabernet Sauvignon, Syrah and particularly Carménère. March and April brought rainfall and clouds that encouraged slow maturity of the fruit. In summary it was a cool year with a higher than normal rain fall and a subsequent low yield. As a result the wine has great color, acidity, fruit intensity and very good balance. 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.
Cabernet Sauvignon was harvested April 4-26th, Carménère April 27th to May 6th, Syrah on April 8th and 11th, the Cabernet Franc on April 11th and 12th and the Merlot on April 10th.
The grapes were hand picked and carefully transported to the winery in 10-kilogram baskets where 35 women inspected them on a triple sorting table. The women removed any extraneous plant remnants and imperfect grapes that could affect the final quality of the wine, leaving only the best grapes. These grapes were then sent by gravity in small-volume stainless steel tanks for the alcoholic fermentation.
The alcoholic fermentation was performed with only native yeast and the maceration lasted for 5 weeks. The malolactic fermentation was done in all new French oak barrels fabricated by Cooperage Seguin Moreau, Demptos and Sylvain. VIK was aged in these barrels for 23 months with racking every 3 months.
VIK was slightly filtered just before bottling on April 5, 2013
Color: Ruby red, still very bright, deep.
Aromas: Red fruits aromas (strawberry, raspberry) in perfect harmony with the vanilla aromas of the wine. The wood respects perfectly the evolution of the wine aromas. A balanced wine that is very subtle with a big aromatic freshness.
Palate: A highly fresh attack, silky, very thin with elegant tannins and long persistence and round tannins.
General: A harmonious wine, balanced with an elegant persistence. Possessing the real pleasure of a Grand Vin de Bordeaux with the added pleasure of an exceptionally modern aromatic freshness. Presents with no excess, perfectly balanced. The tannins complete the aromatic range delicately.
An exceptional wine close to the Bordeaux wines concept but more dynamic with a larger aromatic range and fruitier but never with excess.
The wine is discovered to have a multitude of perfumed aromatic ranges while at the same time possessing a beautiful structure that is not too heavy.