Chile

VIK (2012)

Product Information

Country: Chile

Area: Cachapoal

Wine style: Red

Varietal: Carmenere, Syrah, Cabernet Franc, Cabernet Sauvignon, Merlot

Style: Dry

Producer: VIK Winery

Serving Temperature(℃): 16-18

Size: 750ml

9228818
In stock
+
 
¥14,320
(¥15,752 Including tax)

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Description

Tasting Note
Very bright and deep ruby red. Redfruits (strawberry, raspberry) in perfect harmony with secondary aromas from the barrel. The wood perfectly respects the evolution of the aromas of the wine. A balanced wine that is very subtle with a great aromatic freshness. A fresh attack, silky, very thin, with elegant and round tannins with long persistence. A very elegant well balanced wine. Vik 2012 has characteristics similar to the great wines of Bordeaux, but with more freshness, more fruit, more dynamic with high precision of tannins without excess. The wine has great structure and body that deliver an exquisite mouthfeel on the palate.

Food Matching
Stewed stew; chorizo steak; roast beef; Corvina; steak; Cheese (Caerphilly, Gloucester, Chester, Rockefort, Picon bejes, Parmesano, Brie, Cabrales, Gruyere.)

Alc : 14%

Terroir/Vinification

Terroir/Vinification
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. We harvest by night and we transport all the grapes by gravity. The pre-fermentative maceration is at 8°C during 5 to 6 days and the alcoholic fermentation is with five daily pump-overs to extract the color and the tannins. In the same manner, we perform a post-fermentative maceration between 7 to 15 days. The blending is a process of assembling wines from many different blocks and varietals to fulfill the oenologists vision for the wine and is completed through constant tasting over many months. Once finished, it is returned to the barrel until the oenologist determines the moment for bottling.

 

Accolades