Vina VIK, Omega Cabernet Sauvignon, Millahue, Valle de Cachapoal

A charming blend with notes of ripe dark fruits, strawberry and a hint of spice, enveloping the complex and perfectly balanced palate with subtle, rounded tannins and a pleasant, unforgettable finish.

Producer Note

Viña VIK was established by Alex and Carrie Vik in 2004, who had a vision to create world-class vineyards, producing exceptional wines. After two years of scientific research, they acquired 4,400 hectares in the foothills of the Andes Mountains in Millahue, in the Cachapoal Valley. The name Millahue, translating to "Place of Gold" in Chile's indigenous language, aptly captures the essence of their chosen location. With a dedicated team of winemakers, climatologists, geologists, vine growers, and agronomists, they meticulously developed an exceptional terroir and planted 327 hectares of carefully selected varieties. Winemaker Cristian Vallejo follows a minimal intervention approach, with hand-harvesting and natural fermentations to ensure each wine showcases this outstanding terroir and his wines are elegant, voluptuous, complex and balanced. Viña VIK is ranked second among the World’s Best 10 Vineyards.

Vineyard

Situated within the valley's interior, the vineyard benefits from a rich tapestry of diverse terroirs and microclimates. Each parcel features unique exposures, tempered by coastal breezes, which intricately crafts complexity in the resulting wines. The vineyards are planted across 12 small valleys, totalling 327 hectares. More than 6,000 soil analyses were conducted to match clonal selection of rootstock and varieties. The soil types include colluvial, alluvial, sand, clay, and gravel stone, each imparting a distinctive characteristic to the resulting blend. The Cabernet Sauvignon, Carménère and Syrah vines are planted at the high density of 10,000 vines per hectare, with 12 bunches per vine. 50% of the vineyards are massale selection and 50% are from carefully selected clones. The vines are sustainably cultivated and hand-harvested at optimum maturity

Winemaking

The grapes were carefully sorted and vinified in the gravity fed cellar. Fermentation took place with wild yeasts in small, temperature controlled stainless steel tanks of 18,000 litres, followed by malolactic conversion. The wine was aged in French barriques for 12 months in a combination of used barrels, recycled barrels and ‘barroir’, barrels that were made at the VIK winery

Tasting Note

A charming blend with notes of ripe dark fruits, strawberry and a hint of spice, enveloping the complex and perfectly balanced palate with subtle, rounded tannins and a pleasant, unforgettable finish.

Grape

Cabernet Sauvignon 88%, Carmenère 10%, Syrah 2%