How it tastes Blackberry with earthy mushroom, graphite and a herbal hint of sage. Full-bodied, the tannins tightly layered into a velvety texture, and a long, intriguing finish with chocolatey tones. Cabernet Franc 77%, Cabernet Sauvignon 19%, Carménère 4%. The producer Alex and Carrie Vik spent two years on scientific research before buying 4,400 hectares in the Andean foothills at Millahue — "place of gold" — in the Cachapoal Valley in 2004, then planted just 327 hectares where the mapping justified it. Winemaker Cristian Vallejo works with minimal intervention, hand-harvesting and natural fermentation; VIK was named best vineyard in South America in the 2025 World's Best Vineyards awards. Stonevik is the estate's most natural wine: hand-picked at night from the Pan de Azúcar, Cerro al Medio and Boquerón plots with zero applications in the vineyard, fermented in the estate's own "barroir" barrels — new French oak toasted with wood from fallen oaks on the property — and aged in seven amphorae made by local craftspeople from clay dug more than six metres down on the estate, arranged like a sundial in the native forest. Food and drinking Good with roast lamb, venison, wild mushroom dishes and aged cheeses. Drinking now with a long decant, and built to age for 15 years or more. Serve at 16–18°C. Suitable for vegetarians and vegans.
