James Suckling Revealed Great Scores for VIK Wines:
Our icon VIK got 98 points and is the highest-scoring wine tasted from Chile this 2022.
Renowned wine critic James Suckling, through his office in Hong Kong, has given our wines great scores. In its well-known ranking of wines from Chile, he has especially highlighted VIK 2019, our icon, as the best Chilean wine he has tasted in its 2022 annual tasting.
“The 2019 VIK is silky and complex with a voluptuous expression of currants and sweet berries with some high-grade, creamy oak, the wine is not shy on Chilean cabernet’s racier characteristics – in this case, sun-dried tomato leaf or red chili pepper, which knit well with the notes of currant and chocolate”.
La Piu Belle 2019 got 96 points: “Complex and refined with red chili pepper, currants and cedar, as well as a savory tobacco note and a balsamic edge. This is seamless and polished, underscored by ultra-fine, almost ethereal tannins, before a lengthy finish. 44% carmenere, 41% cabernet sauvignon, 14% syrah and 1% merlot. Drink or hold”.
Milla Cala 2019 achieved 94 points: “Red-chili chocolate with sweet currants, fresh gooseberry leaves, roasted spices and a nice, racy roasted-tomato note. Quite refined,
silky and polished on the palate with a mixture of black and red berries. 61% cabernet sauvignon, 23% carmenere, 8% syrah, 7% cabernet franc and 1% merlot. Drink or hold”.
James Suckling also highlighted VIK’s wine innovations, such as the Barroir concept, which takes the concept of terroir to its purest. This is a pioneer process in Chile and the world. “Vallejo is also developing his “barroir” concept to bring a sense of place to the oak aging process by using local oak trees to toast the barrels coming from France. With the help of Jean Luc Sylvain of the Tonnellerie Sylvain, Vallejo believes that the “barroir” process also gives the precision they want from micro-oxygenation and the subtle flavors from barrel aging.”
Want to know more about "Barroir" watch the video here: https://www.youtube.com/watch?v=pG5FMDgNn1M