Chilean Winery’s Geothermal-Aged Wines Score 98 Points, Driving Nature-Centric Winemaking

Vik Winery, a pioneering Chilean estate nestled in the Millahue Valley at the foot of the Andes, is redefining sustainable viticulture and wine production through an innovative approach that merges geology, art, and natural processes. The winery’s latest creation, Stonevik, is aged in handcrafted clay amphorae half-buried in a mountaintop forest, leveraging geothermal energy from a unique geological formation to create what it describes as “the ultimate natural wine.” This unconventional method, rooted in a collaboration between winemaker Cristián Vallejo, geologists, and traditional Mapuche healers, positions Vik as a trailblazer in environmentally conscious winemaking.

The project began with the Vik family’s 2004 quest to identify the world’s premier terroir for producing Bordeaux-style wines. After a two-year search, they settled on the Millahue Valley, a 12-valley ecosystem cooled by Pacific breezes and Andean winds. The estate’s circular production model—where every material, from barrels to amphorae, is sourced on-site—eliminates external inputs. In 2018, winemaker Vallejo pioneered the use of “barroir” barrels, combining French oak with toasted Chilean wood to embed the terroir into the wine. Stonevik, however, represents the next evolution: a wine aged entirely in nature, with amphorae placed in a ring of ancient oak trees intersected by a geothermal fault line. This natural electromagnetic field, identified by both geologists and indigenous healers, influences the aging process, according to the winery’s team.

Stonevik’s production is limited to 800 cases annually, reflecting the complexity of its aging process. The amphorae, arranged according to astronomical alignments, rest in the forest until the Southern Hemisphere’s summer solstice, when the wine is bottled. The 2023 and 2024 vintages, aged less than a year with no additives or filtration, earned 98-point scores from wine critic James Suckling—a rare achievement for such a minimal-intervention wine. This success underscores the potential of geothermal energy in winemaking, challenging conventional methods that rely on temperature-controlled cellars and chemical interventions.

The estate’s commitment to sustainability extends beyond the vineyard. The winery, designed by architect Smiljan Radic, features a subterranean structure with a translucent roof that minimizes energy use, while the adjacent luxury hotel and art-driven retreats highlight the Viks’ holistic vision. By integrating circular production, geothermal aging, and artistic expression, Vik is not only crafting wines but reimagining the entire wine industry’s relationship with the environment. Alexander Vik, the estate’s founder, emphasizes that each vintage improves as the vines mature, signaling long-term potential for the region’s wines to gain global acclaim.

Analysts suggest that Vik’s model could inspire a broader shift toward nature-centric winemaking, particularly as climate change pressures traditional regions. The estate’s use of geothermal energy, combined with its no-intervention philosophy, aligns with growing consumer demand for sustainable and authentic products. By closing the loop on production and harnessing natural forces, Vik demonstrates that innovation in winemaking need not come at the expense of environmental stewardship. As Stonevik gains traction among critics and collectors, it may signal a new era for the global wine market—one where terroir is not just a backdrop but an active participant in the craft.