Stonevik, Viña VIK 2023
James Suckling 98 (2024); Descorchados 97 (2024); Vinous 92 (2024)
Mix any six bottles and you pay the Any 6+ price at checkout — no code needed.
£10 tracked UK delivery, however many bottles.
We pack and send twice a week, Wednesdays and Fridays, by Royal Mail Tracked 48.
Members pay £123.20 — £30.80 less on this bottle. Membership is £120 a year and carries the EDKA Promise. Membership terms
Why this wine
VIK is a purpose-built estate in Millahue, where the owners bought 4,000 hectares and planted only the small fraction that soil mapping justified. Cabernet Franc-led and firmly structured. Chile's most ambitious wine project, and priced against Napa rather than against Chile.
At a glance
- Grape
- Cabernet Franc 77%, Cabernet Sauvignon 19%, Carménère 4%
- Region
- Valle de Cachapoal, Chile
- Alcohol
- 14.50%
- Body
- Full
- Acidity
- Medium
- Tannins
- High
- Sweetness
- Dry
- Drink
- Exceptional Longevity (15-50+ Years)
- Pairs with
- Red Meat, Cheese
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.