SKU: 28183261609

Vina Vik Winery Stone Vik 2024

Sale price$179.95 Regular price$199.95
Save 10%

Pay in installments of $49.99 with ShopPay, AfterPay and Klarna

Shipping Estimate
USA
  • USA
  • CAN

Ships within 48 hours · Estimated delivery Aug 22 - Aug 27

Promo Codes Available:

For Your Every Summer RSVP, with Code: SUMMER15

Description

Vina Vik Winery Stone Vik 2024Het was 2004 toen Alex en Carrie Vik hun project te starten om een van de beste wijnen ter wereld te gaan maken. Alex stelde een team samen van oenologen, geologen, klimatologen en agronomen om dat ideale terroir te vinden voor een uitzonderlijke rode wijn. ze zochten in Uruguay, Argentini en Chili naar een terroir met alle elementen die nodig zijn om die perfecte druif te produceren om die wijn van wereldklasse te produceren. Bijna twee jaar later

Het was 2004 toen Alex en Carrie Vik hun project te starten om een van de beste wijnen ter wereld te gaan maken. Alex stelde een team samen van oenologen, geologen, klimatologen en agronomen om dat ideale terroir te vinden voor een uitzonderlijke rode wijn. ze zochten in Uruguay, Argentinië en Chili naar een terroir met alle elementen die nodig zijn om die perfecte druif te produceren om die wijn van wereldklasse te produceren. Bijna twee jaar later stelde het team een gebied van 11.000 acre (4.400 hectare) voor van overwoekerde boomgaarden, struikgewas en wildernis in Millahue, of de “Plaats van Goud” zoals genoemd door de inheemse Mapuche-bevolking, twee uur rijden ten zuiden van Santiago de Chile.

Na enkele jaren onderzoek werden in 2006 de eerste hectare wijngaard aangeplant. In 2007 haalde Alex en Carrie een bak expertise binnen met het aanstellen van een chief wijnmaker. De in Chili geboren Cristián Vallejo heeft over de hele wereld wijn gemaakt – hij werkte voor de iconische wijnmaker van Bordeaux Château Margaux, Napa Valley en verschillende Chileense wijnhuizen. Na zijn periode in Bordeaux verkaste Cristian naar het ons zeer bekende Clos Montblanc in noord oost Spanje.

In 2007 werd ook begonnen met de bouw van een van de meest spectaculaire wineries ter wereld. Dit architectonische hoogtepunt en tevens hypermoderne wijnmakerij is ontworpen door de Chileense architect Smiljan Radic. Het ontwerp is state-of-the-art, zeer duurzaam, technologisch creatief en een verbluffende visuele ervaring

De wijngaarden profiteren van een uniek microklimaat met zonnige dagen, koele nachten en een veelzijdige bodem, wat zorgt voor druiven van uitzonderlijke kwaliteit.

De wijnen van VIK staan bekend om hun elegante balans, diepte en complexiteit. Het wijnhuis richt zich op blends waarin onder andere cabernet sauvignon, carmenère en syrah een belangrijke rol spelen. Dankzij een combinatie van innovatieve wijnbouwtechnieken en respect voor duurzaamheid biedt VIK wijnen die zowel krachtig als verfijnd zijn.

Bij VIK rijpen de wijnen op Frans eikenhouten vaten die men zelf produceert en toast met gebruik van lokaal hout. Dit noemt men bij VIK de Barroir techniek.

Elke fles VIK is een weerspiegeling van Chileense topkwaliteit en een waardevolle aanvulling voor de liefhebber van premium wijnen.

Shipping Notes
  • Free Standard Shipping on $100+ Orders to the USA.
  • Except Preorder products are shipped in 48 hours.
  • Delivery to the USA:
  1. Standard Shipping : 3-10 business days
  • If time is of the essence, please consider selecting expedited delivery for faster service.
Exchange/Return Notes
  • We offer a 30-day return/exchange service after receiving.
  • Final sale items are not eligible for returns or exchanges.
  • To process your return/exchange, please contact us at [email protected]
  • Please click here for more details>>> Return & Exchange Policy
SKU: 28183261609

Discover Niche Categories That Outsell

Top-Converting Item to Boost Your Average Order

4.2 ★★★★★
Based on 9 reviews
Sort
Highest Rating
Newest First
Oldest First
Product Reviews
C
Verified Purchase
Compgenius44
San Leandro, US
★★★★★ 5
Found answers to some of the questions I have had for many years!
Format: Kindle
I have known that we have at least one spirit guide. My spirit guide literally saved my life in 1977. Had I not listened to him, I would not be here right now. Four acquaintances of mine were killed a few days later and I would have been with them.
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on April 15, 2025
L
Verified Purchase
leslie self
Pawtucket, US
★★★★★ 5
This is the best medium ship book
Format: Kindle
I love this book because it's not just a bunch of stories. It tells you what and how to do!
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on February 15, 2025
C
Verified Purchase
Customer
Birmingham, US
★★★★★ 4
Concise Book
Format: Paperback
I had read and felt her energy from her other book, Astral Travel for Beginners, and I loved that book! So, I bought this book. This book feels less personalized for me and more general but if you want a quick and concise book on this topic you might like that. I think a book of approximately 100 pages would be more reasonably priced at $7 versus $10 as well.
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on November 19, 2024
M
Verified Purchase
mah jongg lady
Battle Creek, US
★★★★★ 5
Great book!
Format: Paperback
I absolutely love this book! This is a very simple book but incredibly informatively written. Thoroughly enjoyed it!
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on March 4, 2025
H
Verified Purchase
historybuff87
Cuba, US
★★★★★ 5
Flavor-packed and accessible recipes
Format: Hardcover
This book delivers. It is structured sensibly, with categories for Snacks, Salad, Carbs, Surf & Turf, Chicken, Veg, Sandos (sandwiches), Breakfast, and Sweets. The ingredient lists are broken down by category, making it easy to identify the produce, dairy, protein, and pantry ingredients you need to assemble, and ingredient prep is thankfully built into the recipe directions, rather than the ingredient lists, so there's no time wasted as you cook. The recipes are mouth watering and have relatively short but impactful ingredient lists, and are written in an accessible voice that helps the reader learn why certain choices were made. For example, the recipe for "Shells, peas & buttermilk" instructs: "Stir in a small handful of grated pecorino—this isn't a cheese sauce, so don't go too crazy here. We want to really taste the peas and mint—the cheese is there more as seasoning. The sauce should still be quite loose and brothy." These small notes help the home cook understand what the final outcome should look and taste like, beyond just the ingredient list and measurements. And the videos and audio cook-along notes are an entertaining addition that make you feel like you have Molly cooking alongside you in your kitchen—definitely an innovation over the many other cookbooks I own. As Molly notes in the foreword, the recipes are all purposefully balanced with hits of fat, acid, and (for some) spice. Most of the recipes are not exactly healthy—many call for butter, cheese, heavy cream, and/or oil—but after cooking a few recipes already, I can say that these ingredients pay off in the final product. There are a large volume of recipes in this book, which I prefer over more minimal books—you'll probably find something that sounds good to you. Recipes that stood out to me include Sizzled [store-bought] Dolmas with Yogurt and Brown-Buttered Pine Nuts; Sizzled Seedy Tomato Salad; Marinated Zucch & Mozz with Fried Sunflower Seeds; Drunken Cacio e Pepe; Grandma Pizza with Morty-D & Peperoncini Pesto [using store-bought pizza dough]; Broken Noodle Bolognese; Rigatoni with Creamed Leeks & Chive Bread Crumbs; Crispy Orecchiette with Spicy Sausage & Collard Ragu; Tangled Leek Pizza; Rarebit Mac 'n' Greens [why does a rarebit mac & cheese not exist already? brilliant]; Skirt Steak with Juicy Tomatoes & Salsa Macha; Crispy Salmon with Coconut Rice & Crackle Sauce; Hot Sauce-Braised Short Ribs with Winter Squash; Miso-Braised Chicken & Leeks; Chile-Braised Half Chicken with Caper Chimichurri; One Pot Chicken Mujadara; Curried Lentil & Sweet Potato Pot Pie; Spicy Green Fregola with Spicy Yogurt; Dilly Beans [canned white beans] & Burrata with Frizzled Shallots; Spicy Coconut-Smothered Green Beans; Sunken Drunken Apple Cake; Black Sesame Rice Pudding Brulee; Maple Ricotta Munchkins; Baklava Ruffle Pie... I could go on. IMO this book is an improvement over Cook This Book, which featured good basic recipes but fewer innovative flavor combinations. I have fairly specific standards for recipes I actually want to cook—they should be doable within 30-60 minutes, include mostly ingredients I already have on hand, and promise better flavors than I could come up with myself—and nearly every page in my copy is dog-eared, which says a lot. A minor note: The serif retro header font is difficult to read, the font size of the recipe text is small, and the page margins should be larger. But it's worth breaking out your readers.
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on October 17, 2023

recommand products