Cabernet Franc: 77%

Cabernet Sauvignon: 23%

:contentReference[oaicite:3]{index=3}

Origin: Millahue, Cachapoal Valley

Soil: Deep, porous decomposed granitic soils with excellent drainage

Climate: Temperate Mediterranean climate with marine influence moderating temperatures

:contentReference[oaicite:4]{index=4}

After a long, dry winter, the season began with a cool-to-warm spring followed by a cooler-than-average summer.

Cooler conditions between January and harvest allowed optimal ripening, preserving aromatic intensity.

This resulted in wines with tension, freshness, pronounced acidity, and exceptional balance.

:contentReference[oaicite:5]{index=5}

• 90% aged for 26 months in Barroir French oak barrels

• 10% aged in Amphoir clay vessels (estate clay)

• Native yeasts from VIK’s Fleuroir program

Alcohol: 14.6%

pH: 3.65

Total Acidity: 5.51 g/L

Residual Sugar: 3.6 g/L

:contentReference[oaicite:6]{index=6}

Nose: Perfectly ripened red and black fruits layered with spice, white and black pepper, and subtle blue floral notes

Palate: Elegant mouthfeel with firm yet finely polished tannins, vibrant energy, and refined linear structure

Structure: Dynamic, tense, with pronounced acidity and great length

Finish: Ethereal, mineral-driven with graphite notes and exceptional persistence

:contentReference[oaicite:7]{index=7}

100 Points – James Suckling

100 Points – Gilbert & Gaillard

Double Gold – Gilbert & Gaillard International Challenge

:contentReference[oaicite:8]{index=8}

Serving Temperature: 16–18°C

:contentReference[oaicite:9]{index=9}

• Premium steaks and Wagyu
• Lamb and game dishes
• Truffle-based dishes
• Aged cheeses

BBPH pairing ideas: Wagyu ribeye, lamb rack, truffle dishes.