Big and complex, this rich red has a wealth of baking spice and licorice notes, plus an undercurrent of toasted coconut accents that cling to the ripe, concentrated core of fig, cassis and blackberry. Offers just enough fresh acidity to keep things in check, while the core flavors fan out around ripe, chewy tannins and a note of kirsch. Cabernet Sauvignon and Cabernet Franc. Drink now through 2032. 3,000 cases made, 500 cases imported.

The 2019 Red Blend is 77% Cabernet Sauvignon and 23% Cabernet Franc from Millahue, 100% of the wine spent 24 months in oak barrels, 50% new. Garnet red in the glass. The complex, expressive, oaky nose offers sour cherry liqueur, rosemary and garrigue over a bed of dried flowers and graphite. Juicy on the palate with polished, finely grained tannins, this is a balanced wine with a refined texture and long-lasting, balsamic finish. Compared with the old, ripe, oaky Viks (up to 2014), this style is much more precise and winning.

Made with Cabernet Sauvignon and Cabernet Franc grapes from the beautiful Millahue Valley, this is a wine with elegant silky tannins. Rich notes of oak add layers of flavor to its complexity. Red berries and hints of chocolate nib blend with sweet spices on the firm midpalate. The leafy finish is long and delightful.

A blend of 77% Cabernet Sauvignon and 23% Cabernet Franc, the 2019 Vik fermented after a cold soak, went through malolactic in barrel and matured for 26 months in French oak barrels, 55% of them new. It has 14.7% alcohol, a little riper than the 2018 I tasted next to it, and also kept some residual sugar, 3.59 grams. 2019 was a warmer and drier year than 2018, and the wine is a little more closed and less aromatic. The wine is full-bodied with generous tannins and some oak-related flavors that might need a little more time in bottle. It finishes quite dry, and the sugar is not noticeable. 25,000 bottles produced. It was bottled in November 2020.