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.
A touch more lifted and high-toned than the 2025 vintage tasted alongside, the 2024 Stonevik is a lovely, expressive wine that, for all intents and purposes, functions as if it came from a different producer than the rest of the portfolio. It is a blend of Cabernet Franc, Carmenère and Cabernet Sauvignon that undergoes malolactic conversion in barrel before completing its élevage in amphora, resulting in a marked increase in vibrancy, transparency and authenticity from front to back. Aromas of dark fruits, fresh herbs, underbrush and purple flowers mark the nose, followed by a silken, buoyant mouthfeel and a cleansing, pleasantly ethereal finish framed by refined tannins.
There's a deep mineral and loam base to the Szechuan pepper–accented core of raspberry and currant, which offers nice richness against the dried mushroom and gravelly undertones. Finishes with fine, slightly chalky tannins while lingering around the core flavors. Cabernet Franc, Cabernet Sauvignon and Carmenère. Drink now through 2038. 600 cases made, 200 cases imported.
Winery Notes
Crafted from a blend of 77% Cabernet Franc, 19% Cabernet Sauvignon, and 4% Carménère, STONEVIK reflects our deep commitment to our holistic approach, using the best practices of regenerative, organic, and biodynamic winemaking.
What makes STONEVIK truly unique is its aging process: fermented in our Barroir oak barrels for one month, then aged in nature in seven handcrafted amphorae made from VIK’s own clay half buried in the earth.
These amphorae are arranged in a sacred mandala at 1,000 meters above sea level in La Roblería, surrounded by century-old oak trees, where the wine rests untouched by human hands until the southern summer solstice.
The result is a dark ruby wine with layered aromas of crushed terra cotta, earth, graphite, blackberry, and wild herbs.
On the palate, it’s full-bodied yet agile, with refined tannins and a juicy finish touched by chocolate.
This is a limited release and our most natural expression to date—bold, soulful, and unlike anything we've ever made.
