Description

In 2004 Alex and Carrie Vik started a two year quest to find the best terroir in South America they settled in Millahue in the Cachapoal Valley south west of Santiago. Buying 4,300 hectares of wilderness spread over 12 valleys where they planted 327 hectares of vines.

A multitude of microclimates and terroirs give real complexity and the cooling influence from winds funnelled in from the coast and down from the Andes give balance.

Chief Winemaker Cristian Vallejo, ex of Chateau Margaux oversees Vik’s viticulture and viniculture. The stunning Omega Cabernet is a blend of Cabernet Sauvignon 88%, Carmenère 10%, Syrah 2% hand picked and fermented in Stainless steel with their natural yeast. After fermentation and malolactic conversion, the wine spends 12 months in a combination of used barrels, recycled barrels and ‘barroir’, French barrel toasted with oak foraged from their own forests, they hope to make barrels from their own oak trees in time.