Vik 2009


The year 2008, after a particularly rainy winter, enabled us to have excellent humidity at the beginning of the season. We started irrigating much later; the budding of our plants began September 15 and the blossoming was on November 5.

These excellent conditions accompanied us until the second half of November when the blossoming started with warm weather and no rain which enabled us to have a very good fertilization and a good production. The following stage was the selection of the best located grape clusters and a good quantity of berries. We then thinned the leaves to create an air tunnel in order to obtain more light on the clusters and a better maturation.

Our harvest took place April 8-23 for the Cabernet Sauvignon and May 8- 11 for the Carménère. It was a 100% manual harvest, in 10kg bins and precisely according to the grapes' ripeness, enabling us to divide the land according to maturity.

Finally after a month of vinification and post-fermentative maceration, we put each lot in barrels for the malolactic fermentation.

Tasks Dates (cycle)  
Pruning season 15 Jun 15 Aug
Fasten 01 Jul 05 Sep
Trimming the stock 20 Oct 29 Dec
Trimming the branches 15 Nov 29 Dec
Fencing 10 Nov 29 Dec
Thinning 04 Jan 30 Jan
Defoliation 15 Jan 26 Feb
Cut back 15 Nov 30 Jan


  • Blend percentages: 63% Carménère y 25% Cabernet Sauvignon, 1.5% Cabernet franc, 0.2% Merlot and 0.3% Syrah.
  • Vinification in 8000 liter tanks.
  • Pre-fermentative maceration from 5-6 days at 8°C.
  • Alcoholic fermentation with natural yeast at 28°C.
  • Post-fermentative maceration from 7-15 days according to varietal and tasting.

On June 2, 2009, each batch was put in new French oak barrels from Seguin Moreau, Demptos, and Sylvain. They were racked every three months to remove the wine's sediment and to oxygenate it.

After 18 months in barrels, we made the final mix of Vik 2009 before a mild filter to bottle our wine on January 13 2011.



VIK 2009 is a wine for long-term aging, but can be enjoyed early-on based on its quality, maturity and smooth tannins, the freshness of its fruit, elegance in its structure and the perfect balance between tannins, fruit, and freshness. Its aromas remind one of red fruits recently picked from the orchard. Forest fruits are also very present, such as blackberry and blueberry, leaving room for ripe fruits such as plum, and dried fruits such as almond and walnut.

The structure is pleasant with round tannins and a long persistence with an oily and generous palate, always smooth, balanced in all aspects, certainly elegant prompting you to want another glass.