Viña Vik

Alexander and Carrie Vik, Norwegian entrepreneurs, founded Viña Vik in 2004 and acquired 4,300 hectares in the Cachapoal Valley in 2006. The first vintage was produced in 2009, and both the winery and hotel buildings were completed in 2014. Chilean architect Smiljan Radić designed the winery, while Uruguayan architect Marcelo Daglio designed the hotel. The estate sits within the Millahue Valley, a name the Mapuche people translated as 'Lugar de Oro,' meaning Golden Place.

• Founded 2004 by Alexander and Carrie Vik; land acquired 2006
• First vintage: 2009; winery and hotel completed: 2014
• Winery designed by Chilean architect Smiljan Radić
• Hotel designed by Uruguayan architect Marcelo Daglio

The estate occupies 4,300 hectares in the Cachapoal Valley within Chile's O'Higgins Region, yet only 327 hectares are planted with vines. The soils are of granitic origin, deep and porous with excellent drainage. A warm Mediterranean climate is moderated by Pacific coastal breezes and Andes mountain winds, producing 12 distinct microclimates across the property. High-density planting at 10,000 vines per hectare encourages vine competition and concentration.

• Granitic, deep, and porous soils with excellent natural drainage
• 12 distinct microclimates across 327 planted hectares
• Mediterranean climate moderated by Pacific breezes and Andes winds
• High-density planting at 10,000 vines per hectare throughout the estate

Viña Vik takes a holistic, minimal-intervention approach throughout the winery. Grapes are hand-harvested at night to preserve freshness and fermented exclusively with native yeasts. The estate operates its own barrel-making facility, producing custom oak barrels on site. Two proprietary aging techniques set the winery apart: Barroir uses century-old oak barrels, while Amphoir uses clay amphorae made from local soils. Organic viticulture and minimal chemical intervention underpin all farming decisions.

• Night harvesting and native yeast fermentation only
• On-site barrel-making facility for custom oak production
• Barroir aging in century-old oak barrels
• Amphoir aging in clay amphorae sourced from local soils

The flagship wine is VIK, a Bordeaux-style blend made from Cabernet Sauvignon, Carmenère, Syrah, Cabernet Franc, and Merlot. The portfolio also includes Milla Cala, La Piu Belle, and La Piu Belle Rosé. Chardonnay and Pinot Noir are also planted on the estate. The STONEVIK 2024 natural wine received 98 points from James Suckling, demonstrating the estate's range across both blended and natural wine styles.

• Flagship VIK is a Bordeaux-style blend led by Cabernet Sauvignon and Carmenère
• Portfolio brands: Vik, Milla Cala, La Piu Belle, La Piu Belle Rosé
• STONEVIK 2024 natural wine scored 98 points by James Suckling
• Plantings include Cabernet Sauvignon, Carmenère, Syrah, Cabernet Franc, Merlot, Chardonnay, and Pinot Noir

Beyond wine, Viña Vik operates as a luxury destination retreat. The 22-room hotel is clad in titanium, aluminum, and steel and features rotating art installations throughout. Two restaurants serve guests: Pavilion at the winery and Milla Milla at the hotel. An organic culinary garden, a wine spa, and the surrounding 4,300-hectare nature reserve complete the experience. The combination of world-class wine and architectural ambition contributed directly to the estate's 2025 ranking as the World's Best Vineyard.

• 22-room luxury hotel clad in titanium, aluminum, and steel with art installations
• Two restaurants: Pavilion (winery) and Milla Milla (hotel)
• Wine spa and organic culinary garden on property
• Surrounding 4,300-hectare nature reserve forms the broader estate