Red Wine Blends
VIK Presentation and Tasting Last Week at Vinum55 in Scottsdale -The Ultimate Chilean Wines!
During the year I only once or twice experience a wine/winery that is truly exceptional. VIK was one of those last week! Daley Brennan, Director of U.S. Sales, conducted the session which held everyone in awe while tasting these scrumptious wines.
The Winery
© The WineStatistics
The winery is in Millahue in the Cachapoal Valley in Chile. Founded in 2006 by Alexander Vik and his wife Carrie Vik, the owner’s goal was to produce the best Bordeaux style wine in the world having spent copious amounts of time in France. The winery is 11,000 acres with 900 acres under vines. The terrain is located between 300 to 3,100 feet elevation. While only planting their vines in 2006-2007, they were the first Chilean vineyard named the Best in the World in 2025. Their tag line is “Science and knowledge are our foundation, passion is our engine and wine is our expression of art“.
Photo from VIK Winery
Christián Vallejo, the winemaker has developed some unique methods to make his wines ultra-biodynamic. They include having their own cooperage on property importing stays from France and then toasting the barrels with local oak wood. Another idea he has implemented was to build amphoras using the local clay found in the vineyards. These are just two of many innovative methods implemented on the property.
Another intriguing point brought up during the presentation is when harvest comes around, they do not pick a row, the selectively pick grapes that meet the winemaker’s criteria for ripeness. This results in the same rows being picked many times over. While that seems easy to understand, it is extremely labor intensive. VIK employs 400 people to manage the vineyards and harvest, simply a number that is staggering!
Daley presented a lot of information on the winery, overnight accommodations, and restaurant on the property that can be reviewed on their website.
The Wines
Photo ©Michael Kelly
As we entered and were seated, each attendee was poured a 2025 La Piu Belle Rosé. It was clear and crisp using Sauvignon grapes and aged two months in barrel.
From this point onward the next five wines and tasting experience hit new heights in my ratings of each of them. All these wines will make my annual Best Wines Tasted in 2026, which only 2% of the two thousand wines tasted hold this distinction. I don’t believe in a single tasting that five wines tasted have ever made this level of excellence.
Photo ©Michael Kelly
The second wine was a 2023 Omega Cabernet Sauvignon with 87% being Cabernet Sauvignon grapes, 10% Carménère and 3% Syrah. The wine was aged 18 months in neutral barrels. The barrels were reused and shaved as part of their biodynamic purposed use.
Photo ©Michael Kelly
Next up was the 2022 Milla Cala Red Blend that received ratings of 97 and 96 points. A bit darker than the previous wine, with delightful rose boutique wafting from the glass. The wine was layered and provided endless layers of enjoyment. The tannins were a bit pronounced but did not take anything away from the experience. 50% was aged in neutral barrels and 50% in new French oak. A remarkable wine hitting all positive ratings on the eyes, nose, taste and finish.
Photo ©Michael Kelly
The 2022 La Piu Belle Red Blend. It was 81% Carménère with the balance being 14% Cabernet Sauvignon and 5% Syrah with all wines coming from their estate. This was a wine which Chile is known for being their premier wine, Carménère. Being a Carménère wine collector for years, this was the pinnacle of Carménère wines ever tasted. Tight tannins and velvety on each delightful sip. Ratings for this wine were 96 and 97 points from critics.
Photo ©Michael Kelly
Now the crème de la crème of the evening. Just when wine after wine exceeded all expectations, this 2021 VIK Red Blend blew even the previous wines away. This consisted of 77% Cabernet Franc, 23% Cabernet Sauvignon and was aged in 90% barrique barrels and 10% in clay amphoras from the estate. James Suckling rated it an astonishing 100% with its smoothness and silky tannins. While on my rating, besides getting all the positives scores, it received “double pluses” on the taste and finish. Can’t recall a wine receiving those marks in the last ten years! I noted that this Cabernet Franc did not have a typical pyrazine (bell pepper) note. Daley mentioned that this was due to canopy management. While not inexpensive, surprisingly an excellent value at $168/bottle. This was my favorite wine of the evening.
Photo ©Michael Kelly
The last of the most impressive five red wines this evening was the 2024 Stone VIK. This is their flagship wine comprising of 74% Cabernet Franc, 21% Cabernet Sauvignon and 5% Syrah. Christián used his complete arsenal in making this wine employing holistic, organic and biodynamic tools at his disposal. Berry aroma was heavenly and dark cherry was dominant on the palate with tannins being so subdued it was like liquid satin on the finish. The wine was aged eight months outdoors with the amphoras partially submerged in the soil. The wine was rated 98 points and could just as easily been rated 100 points also. The list price for this wine was $225/bottle.
Photo ©Michael Kelly
We concluded the evening with a Champagne from a vineyard purchased by the owners in France. The wine was a 2009 La Piu Belle Champagne. It was comprised of 70% Chardonnay and 30% Pinot Noir grapes. On the nose very strong aromas were present. While a solid champagne, my personal preference is one with Pinot Meunier also in the mix. Still a good and enjoyable Champagne.
Should the opportunity to taste, buy or visit VIK wines arise this is one that should be sought out! Thank you Vinum55 and Daley Brennan for the session.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
2023 Starfield Vineyards Miner’s Inch Blend – A Surprisingly Great Find
Photo ©Michael Kelly
Background
Starfield Vineyards sent out a bottle of their 2023 Miner’s Inch for an upcoming Zoom call with Tom and Rob Stinton, owners and winemaker for Starfield Vineyards. This was held on the winter solstice concluding the shortest sunlight day to the longest, with daylight expanding ending in the summer solstice. It was a metaphor for planning and renewal for the coming year.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
I was intrigued by the 2023 Miner’s Inch (named for a local mine in the Sierra foothills from the Gold Rush days) as it was either a “hodgepodge of varieties left over or creative genius”! The wine consisted of 30% Grenache, 17% Aglianico, 14% Tempranillo, 14% Petite Sirah, 9% Mourvedre, 9% Cinsault, 4% Roussanne all from El Dorado AVA. As I have previously expressed, I am not a big fan of “blends” yet have experienced some delish ones, this seems from reading the mix, a bit “far out”. Turns out it was wonderfully delicious.
Photo ©Michael Kelly
First on the eyes an iridescent red/maroon coloring that was beyond eye catching! I held a white paper towel behind it that only showed a portion of the color. Spice and floral notes on the nose combined with their Sierra Spice scents. On the palate is where this wine exploded with flavors coming primarily from Grenache, Aglianico, Tempranillo and Petite Sirah each being distinctly noted with each sip. Black and red berries, savory spices, smokiness, black pepper swirled happily in the mouth. The finish provided a bright acidity with checked tannins with a hint of a semi-sweet conclusion.
Only 208 cases produced and is sold for $38/bottle. SRP $38. They aged the wine for 18 months using 23% new French oak barrels and the balance being neutral barrels. This wine will make my annual list of Best Wines tasted for 2026 (Dec 16th, 2025, to Dec 15th, 2026). The conclusion is simply creative genius!
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
With such an all-inclusive blend, it was a bit of a shot in the dark which food to pair with the wine. Went with our chicken Pad Thai with a more spice than normal. The ingredients were fresh Udon noodles, virgin olive oil, minced garlic, cooked chicken, eggs, bean sprouts, sliced red bell pepper, green onions, peanuts and lime juice. The Pad Thai sauce included fish sauce, soy sauce, brown sugar, rice vinegar, siracha and creamy peanut butter!
Limes were plated to squeeze the juice over the top of the dish as well as ground peanuts and green onion slices. Accompanying the meal was a fresh garden salad. The meal was packed with a punch of flavor and warmth! The 2023 Miner’s Inch was a godsend. The wine was refreshing and quenched the palate from the heat of the meal. Every flavor in the dish found a partner in the wine blend!
Photo ©Michael Kelly
The other note on the finish was the “Sierra Spice” which Starfield Vineyards describes as being its sense of place amongst the trees on the property of “Ponderosa Pine, Cedar, Douglas Fir and combined with the mountain air of resin, bark and needles” from the trees. They sent me a test tube to inhale the aromatics.
The Winery
Photo from Starfield Vineyards
The winery was founded in 2012 by Tom and Rob Sinton with plantings of 31 acres on the hillsides east of Placerville, California in El Dorado County. They are located at 2759 Jacquier Road.
Map courtesy of https://uscountymaps.com/el-dorado-county-map-california/
The names of the wines, especially their new labels starting with the 2023 vintages, highlight the history of the region from the Gold Rush with wine names as Miner’s Inch and Rising Hope. These two are for a nearby mine.
The winery produces 17 varieties of wines comprising of mostly Rhone varieties (66%) and Italian (30%) and a few Spanish varieties. The vineyards have been farmed using sustainable and fish-friendly farming since their inception.
The winery name, Starfield, refers to “Star Fields”, sites where in their words “fruit develops the optimal balance of aroma, flavor and texture”. They also consider what they refer to as Sierra Spice, the aroma and taste characteristics that come from the western facing forests surrounding the vineyards. The local trees are Ponderosa Pines, Cedars and Douglas Firs and their oils provide earthy and woodsy forest aromatics from their oils.
Sláinte,
Michael Kelly
2022 LVVC Blend from Wood Family Vineyards
Photo ©Michael Kelly
Background
Photo ©Michael Kelly
What is LVVC? LVVC stands for Livermore Valley Vintners Collective a group of winemakers in Livermore Valley who showcase what can be achieved solely with Livermore grapes. Each year a “framework” of grape selections and percentages are announced. Each of the participating wineries make their wines according to the strict framework (usually one varietal with a percentage) and up to several grapes with a minimum and maximum percentage. This allows each winery to have “similar expressions” of the blend yet allowing individual creativity.
Photo ©Michael Kelly
This year’s requirement was to have a min/max of 35-40% Cabernet Sauvignon and balance being up to five varieties with no more than 25% of any other. The wineries participating this year for the 2022 release were: Fenestra Winery, JMC Cellars, Las Positas Vineyards, Page Mill Winery, Rosa Fierro Cellars and Wood Family Vineyards. The percentage each chose are listed in the above picture.
This year’s release event was held at the Bankhead Theater in Livermore on May 22, 2025.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Wood Family Vineyards blend was 35% Cabernet Sauvignon, 25% Zinfandel, 25% Grenache, 10% Syrah and 5% Petite Sirah. All the blends this year were a combination of Bordeaux and Rhone varieties which proved interesting to pair with food. More below on that subject.
In previous vintages, it was very easy to taste and disseminate each varietal, but this year was a bit more difficult. The Zinfandel was easy with ripe berries, black pepper and spiciness. The Grenache was light and its berry driven fruit was tucked away behind the bolder Zinfandel. The Syrah provided body and dark fruits of blackberries and blueberries. The Petite Sirah added a boldness to the wine as well as tannins and dark fruit.
A very enjoyable drinking wine with both boldness and subtle nuances to be discovered in each sip.
The 2022 LVVC from Wood Family currently goes for $45/bottle. It came in at 14.7% alcohol and was aged in 50% new oak barrels for 19 months. A wine to be consumed stand alone or with very selective meals.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with dry rubbed pork tenderloin drizzled with Cherry Pepper sauce. The dry rub consisted of brown sugar, smoked paprika, garlic powder, onion powder, sea salt, black pepper, Italian seasoning and a pinch of chili powder. Accompanied by a baked Russett Potato, sauteed zucchini with tomatoes and onions. A fresh garden salad with cherry tomatoes, purple onion, apple slices and pepitas.
The wine with its variety of grapes worked wonderfully with the bold flavors of Zinfandel with spicy notes surrounding each bite with fruit. The Cabernet and Petit Sirah with its tannins and bold flavors and adding texture to the meal. The flavorful seasonings were simply symbiotic to the spices of the dry rub. The Grenache stood up nicely to the pork’s richness. And the Syrah’s intensity also worked hand in hand with the smokiness of the pork’s dry rub.
The Winery
Photo ©Michael Kelly
Many stories on Wood Family Vineyards have been written and I would suggest the following links to get a better understanding of the winery and wines offered.
https://californiawinesandwineries.com/2025/01/20/2022-wood-family-vineyards-big-wood-zinfandel/
https://californiawinesandwineries.com/2024/08/23/2022-wood-family-vineyards-chardonnay/
These links will help provide you the breath, scope and award-winning wines offered by Wood Family Vineyards.
Sláinte,
Michael