Vik StoneVIK 2024 is a precise, cerebral Chilean red built around Cabernet Franc, offering floral aromatics, cassis, herbs, wet stone and blueberry notes. Full-bodied yet finely etched, with fresh tannins and a long, mineral finish, it’s an elegant, amphora-aged wine that emphasizes purity, balance and intellectual depth.

James Suckling | JS 98
Published: Apr 3, 2025

This is a pristine, floral expression from VIK. With time, the aromas of cassis, tapenade, Mediterranean herbs, paprika and blueberries come up more, with a touch of wet stones. Full-bodied, but it seems less fleshy than 2023, which makes it a more precise wine, with good, fresh, fine tannins. Long and stripped down. This must be the most intellectual wine from VIK. Fermentation in stainless tanks and then malolactic in 100% new oak barrels for about five weeks before aging in amphorae outside on the mountain of Los Mineros, which is about 1,000 meters of altitude. 74% cabernet franc, 21% cabernet sauvignon and 5% carmenere. Drink or hold.

Vikwine.com

Pure Cabernet Franc, Cabernet Sauvignon and Carménère grapes grown on the VIK estate, using the best practices of holistic, organic, and biodynamic traditions, are fermented in native VIK toasted oak barrels for one moon. The wine is then aged in seven handmade native VIK clay amphoras, three for the Universe and four for the Earth.

They are aligned according to astronomical principles around a mandala in a natural electromagnetic energy field. The amphoras are semi-buried in our mountaintop La Robleria forest, protected by the towering oak trees and eagles flying above. There STONEVIK yields to the wisdom of the forest and each summer solstice nature gives us a pure and exceptional wine.

Technical Specs

Brand: VIK
Wine Name: Stone VIK
Producer: Viña VIK
Wine Type: Red Wine
Country: Chile
Region: Cachapoal Valley
Subregion: Millahue
Appellation: Cachapoal Valley
Vintage: 2024
Grape Varieties: 74% Cabernet Franc, 21% Cabernet Sauvignon, 5% Carménère
Alcohol Content: 14.1% ABV
Bottle Size: 750 ml
Style: Dry, Full-Bodied Red Blend
Fermentation: Native VIK toasted oak barrels
Ageing: Handmade clay amphoras, semi-buried in the La Roblería forest
Soil: Deep, porous decomposed granite
Residual Sugar: 3.8 g/L
Total Acidity: 5.17 g/L
pH: 3.58
Production: Limited to approximately 14,000 bottles

Serving Temperature: 16–18°C
Serving Suggestion: Serve at 16–18°C in a large Bordeaux-style wine glass. Decant for around one hour to allow the wine's aromatic layers and structure to open.
Decanting: Approximately 1 hour
Drinking Window: 2026–2042, depending on storage conditions

Food Pairing:  Excellent with grilled ribeye, roast lamb, venison, wood-fired beef, herb-crusted pork, roasted mushrooms, truffle dishes and aged hard cheeses.