2013 | VIK | Millahue

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.

Reviews:

• Wine Advocate: 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.

• James Suckling: Darker purple color in the center showing youthfulness. Aromas of blackcurrants, black chocolate, and balsamic. Medium to full body, fine tannins and a juicy finish. Nice tension. 67% cabernet sauvignon, 17% cabernet franc, 14% carmenere and 2% merlot.

Producer Information

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.

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