Days are spent wine tasting and exploring the vineyard on foot, bicycle, or horseback with the wonderful huaso (horseman), Nano. One thousand of the 11,000 acres are sewn with vines — demanding a workforce of 400 people since almost everything is done by hand — and the grapes take the form of five varieties: Cabernet Sauvignon, Carmenere, Merlot, Syrah and Cabernet Franc.
Viña Vik has a “zero kms” policy meaning that produce comes from local providers in the surrounding region. There are no menus and every meal is different. It may be, for example, mushroom soup with blue cheese and cured ham made on the estancia, followed by waghu beef with risotto, courgettes and bacon, then red berries in créme ingles for dessert.
Chef Rodrigo Acuña Bravo, a Chilean who has worked in Canada and most recently held court at Lapostolle just down the road, collects flowers and herbs from the surrounding hills, sources seafood from Pichelemu on the coast (just 60km away) and gets much of the meat from the estancia, including rabbit. No less than 70 percent of ingredients come from the Vik organic kitchen garden.