Recently, I had the opportunity to taste the 2021 vintage of VIK—yes, the one that received a 100-point score from James Suckling. If you’re looking for one of those gushing, overhyped wine pieces, this isn’t one of those. But if you want to know what it was really like to sit down and sip one of the most-discussed wines in Chile to date—with the person who exports it throughout Europe and Asia— then please, read on.
The tasting was hosted by Caroline Fanet, VIK’s export manager. She explained the wine, the estate, even their entire philosophy. And while I’ll get to the taste in a moment (it was memorable), what surrounded the wine—how it’s made, where it comes from, what they’re trying to do differently—was what really stuck.
“VIK 2021 is the first vintage to fully embody our three holistic innovations—Barroir, Amphoir, and Fleuroir.”
— Caroline Fanet
A Quick Recap: Who’s Behind VIK
VIK is the creation of Alexander Vik, the Norwegian-Uruguayan businessman, and his wife Carrie. The notion began in 2004 with an audacious aspiration: to not simply produce wine, but rather to produce some of the finest wine in the world. They eventually found themselves in Millahue, a wild tract in Chile’s Cachapoal Valley. They acquired 12,000 hectares (huge), but planted only 10% of that—the rest was untouched, which should tell you something already.
Their inaugural vintage was released in 2010. Fast-forward to today, and they’re not just making wine—they’re building a world: a winery, an art-filled hotel, and a philosophy of sustainability that seeks (note the keyword: seeks) to connect everything they might do to nature.
About That 2021 Vintage
The blend for VIK 2021 includes 77% Cabernet Franc and 23% Cabernet Sauvignon. It’s the first time Cabernet Franc has dominated their blend—and I’ll admit, it was exciting to see. Cabernet Franc can be a wallflower, but when done well, it gives structure and elegance without trying too hard.
What sets 2021 apart is that it is also the first vintage in which all three of VIK’s innovations:
Barroir: Their own barrels, French oak toasted with local Chilean wood.
Amphoir: Amphorae crafted from clay on their estate—yes, they dug up their own dirt and made wine pots with it.
Fleuroir: The most poetic of all—fermentation with indigenous yeast propagated from nearby wildflowers growing around the vineyard.
Sounds dreamy? It is. But is it necessary? That’s going to depend on how romantic you like your wine stories.
“It’s a harvest of color. Romantic? Yes. But also scientifically valid.”
— Caroline Fanet, on using yeast from local flowers during fermentation
The Actual Tasting: How the Glass Treated Me
Now let’s get into the wine. The bottle was opened the night before (Caroline said the fruit was more prominent when it was first uncorked), so we were tasting it in a somewhat more evolved stage. I would have loved to try it freshly opened—fruit notes tend to sing louder at that point. But even after a single day, here’s what I picked up:
Color: Deep ruby. Brooding and rich.
Nose: The first wave was spicy (black pepper, menthol, camphor). Toasted wood. Giving it more swirling brought incense, tobacco and discreet red fruit. There’s also something perfumey in there—dried flowers or maybe even lavender if you’re letting your mind run a little wild.
Palate: Soft. The tannins are polished, the acidity present but never harsh. It doesn’t punch—it whispers. It has depth and complexity, and a finish that lingers just long enough to make you sit back for a second.
What struck me most was how complete it felt. Not layered, but considered—each component serving a purpose, playing its part without stepping on one another.
“A full-bodied wine with super intensity and ultra-fine tannins that linger on and on…best ever.” — James Suckling, on VIK 2021
Not Just Wine—An Entire Production
What you quickly come to understand is that VIK has less to do with making wine per se than about building an ecosystem. The winery, designed by Smiljan Radic (of Serpentine Pavilion fame), features an underground barrel room cooled by a mirror of reflective water. The hotel? Each of its rooms is designed by a different artist. You don’t just stay in “Room 7”—you stay in The Hermes Room or Gravity Room.
It’s tempting to roll your eyes, but it really does work. VIK is designed to be an overall experience. And it draws a particular kind of crowd—people who partake in art, food, nature and wine as a form of living, not simply a drink.
At the Crossroads of Sustainability and Story
One thing I liked: They’re not just greenwashing. VIK is powered with 100% clean energy, has a negative carbon footprint and even constructed housing near the winery for workers so they don’t need to drive. They harvest at night (the daytime heat in Chile can be brutal), and their entire fermentation is spontaneous—nothing added on the yeast, thanks to the Fleuroir program.
Is it extreme? Maybe. Is it sincere? It felt that way.
“Holism is the connection of humans and nature, not separated, as one.” —Christian Vallejo, Chief Winemaker
So…Is It Worth It?
That depends.
If you’re buying wine for status—then yes, it has all of this: perfect score, artistic branding, eco buzzwords, exclusive availability. The bottle is priced close to SGD $200–240. Expensive but commensurate with other high-graded collectibles.
But if you’re looking to buy for the experience, for the storytelling in every glass—then VIK 2021 hits that sweet spot. It’s a wine that allows you to think, taste and even linger a bit.
Would I pop it open on a random Tuesday night? Probably not.
Would I take it to dinner where we’re going to talk about something qualitatively deeper than the food?” 100% yes.
Final Thoughts
VIK 2021 is a talkative kind of wine. It’s not the biggest, loudest, boldest or flashiest. But it remains—on the tongue, in your mind, and in the way you will recall it.
It’s elegant, somewhat mysterious and very much its own thing. And that, for me, is what great wine ought to be.
🍷
This tasting is organized by Wine Clique. For bottle purchase and/or allocations, please email them at [email protected].
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