VIK 2011 | Magnum

Millahue Valley, Chile

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“A harmonious blend of Cabernet Sauvignon (55%), Carmenere (29%), Cabernet Franc (7%), Merlot (5%), and Syrah (4%) delivers an engaging impact of red and black fruit aromas. With time in the glass, a plethora of herbs and other savoury notes emerge to join the primary berry fruit. The suave oak – this wine has spent two years in new French barrels – is beautifully intrgrated. Supple, fine tannins allow immediate enjoyment, but a decade of cellaring will reap rewards. Powerful yet elegant. Drink 2016-2025.” Michael Apstein for Decanter Magazine, January 2016 (2010 vintage).

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Millahue Valley


Cabernet Franc, Cabernet Sauvignon, Carmenere, Merlot, Shiraz / Syrah

Vik is situated in the Millahue Valley (the place of gold) on the northern slope of the Apalta Valley, 200km 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. 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 was harvested 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.