Vina Vik 2013
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Suckling
James -
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Enthusiast
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Robert
Product Details
Your Rating
Somm Note
Winemaker Notes
With a deep red color, almost purple, its shades and fresh acidity, very present, invite us to many more years of storage. Its 23 months in a new French barrel provide it with a unique brightness with dried fruits and a subtle mocha, making this pleasant complexity to become a friend who opens the soul and spirit to share a new bottle.
Endless red fruit aromas, fresh but ripped, and spices that develop in each glass, providing an aromatic complexity that keeps the senses awake. A structured and elegant mouth, inherent to Cabernet Sauvignon, with velvety tannins, but firm in structure that provide a linear and long-lasting sensation with a pleasant half mouth, which makes it complex but friendly, while its ending invites to a new glass to continue enjoying this typical subtle and pleasant minerality own to Cabernet Franc.
Blend: 67% Cabernet Sauvignon, 17% Cabernet Franc, 14% Carmenere, 2% Merlot
Professional Ratings
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Tasting Panel
VIK’s vineyards encompass 11,000 acres dispersed across 12 valleys. This wine, first released with the 2011 vintage, took ten years of research to develop, including more than 4,000 deep-soil studies to find the right terroir. Weather stations were installed to determine planting locations and the ideal exposure levels to wind and sun. This vintage, a blend of 67% Cabernet Sauvignon, 14% Carménère, 17% Cab Franc, and 2% Merlot, is an intense creature with a satin entry that exudes luxury. Aromas of lavender and rhubarb are accented by alluring hints of spiced red tea. Generous and vivacious, this well-structured red possesses freshness and a bountiful maturity that will last for a decade or more. This is what Chile can deliver at its finest.
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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.
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Wine Spectator
Powerful and well-structured, with medium-grained tannins and firm acidity supporting the plum and dried berry flavors. The minerally finish shows mature elements. Cabernet Sauvignon, Carmenère, Cabernet Franc, Merlot and Syrah.
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Wine Enthusiast
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. This is an excellent Chilean red by all standards, but one with limitations. Drink through 2025.
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Robert Parker's 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.
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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.