Vina Vik 2016
-
Suckling
James -
Enthusiast
Wine -
Spectator
Wine -
Parker
Robert
Product Details
Your Rating
Somm Note
Winemaker Notes
Blend: 74% Cabernet Sauvignon, 26% Cabernet Franc
Professional Ratings
-
James Suckling
This is a superb red with blackberry, asphalt and fresh herbs, like thyme and bay leaf. The palate is so refined and polished with linear and fine tannins that run the length of the wine. The finish goes on for a very, very long time. 76% cabernet sauvignon and 24% cabernet franc. Great wine. Beautiful now but will go on for decades.
-
Wine Enthusiast
Light notes of almond and prune blend with hints of chocolate on the nose of this Cabernet Sauvignon-based blend. It's a well-balanced red that has a silky texture supporting dried fruit, chocolate and espresso flavors with hints of peppercorn. Firm, supple tannins and vibrant acidity support the palate leading to a long finish.
-
Wine Spectator
Powerfully focused and direct, with plenty of dried savory herbal accents to the red berry and cherry compote flavors, showing underbrush accents on the fresh, mineral-filled finish. Cabernet Sauvignon and Cabernet Franc.
-
Robert Parker's Wine Advocate
I tasted some back vintages I had not tasted, like the 2016 Vik, from the coldest year in recent times. It has aromatics similar to those I found in the 2018, also a cooler year. It was produced with Cabernet Sauvignon and 24% Cabernet Franc, and they still used a high percentage of new barrels, 65% then, which has been gradually reduced. It has 14.1% alcohol and comes through as quite aromatic and expressive, lush and full-bodied, with abundant, fine-gained, slightly dusty tannins.
Other Vintages
2017-
Suckling
James -
Spectator
Wine -
Enthusiast
Wine -
Parker
Robert
-
Panel
Tasting -
Suckling
James -
Spectator
Wine -
Enthusiast
Wine -
Parker
Robert
-
Panel
Tasting -
Suckling
James -
Enthusiast
Wine -
Spectator
Wine -
Parker
Robert
- Decanter
-
Suckling
James -
Enthusiast
Wine -
Spectator
Wine
-
Enthusiast
Wine -
Suckling
James -
Spectator
Wine
-
Suckling
James
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.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Well-regarded for intense and exceptionally high quality red wines, the Colchagua Valley is situated in the southern part of Chile’s Rapel Valley, with many of the best vineyards lying in the foothills of the Coastal Range.
Heavy French investment and cutting-edge technology in both the vineyard and the winery has been a boon to the local viticultural industry, which already laid claim to ancient vines and a textbook Mediterranean climate.
The warm, dry growing season in the Colchagua Valley favors robust reds made from Cabernet Sauvignon, Carmenère, Malbec and Syrah—in fact, some of Chile’s very best are made here. A small amount of good white wine is produced from Chardonnay and Sauvignon Blanc.