Master Winemaker 100: Cristían Vallejo
The chief winemaker at Vik tells db about using every aspect of terroir, his dream barbecue and switching up his reading list.
For Vik chief winemaker Cristián Vallejo, winemaking is “the only form of art where there are two composers: nature and the winemaker”. His own vinous journey began in 1996 with work as a cellar hand at Viña Undurraga, followed by stints at fellow Chilean wine producers Valdivieso and TerraMater, where he became chief winemaker. During this time, Vallejo took the opportunity to travel, working in the Napa Valley, Penedès in Spain, Italy and at several Bordeaux properties, including Château Margaux. In 2007, Vallejo met Alex and Carrie Vik, who invited him to join the team at their young winemaking venture. Together they have worked to realise the potential of DO Millahue and are currently focused on two projects, Amphoir and Barroir, using clay and oak from the property to extend terroir expression to the estate’s amphorae and barrels.
What job did you imagine yourself doing when you were seven years old?
I dreamed of becoming an F1 pilot, like Alain Prost and Ayrton Senna – my great heroes in the pits.
Who first led you down the winemaking career path, and how?
My family owns a property where we grow wine grapes, including Sauvignon Blanc, Pinot Noir and Pinot Grigio, but I’m the first winemaker in the family. Wine was always present during meals and discussions. However, it was when I realised that wine is an expression of terroir in a bottle, shaped by individual interpretation, that I was inspired to become a winemaker.
What’s the most recent lesson this job has taught you?
Patience, because winemaking requires a deep understanding of terroir, and that takes time.
If you were a wine, what would your back label say?
Open your mind and soul; this elegant wine will take you on an amazing journey where tannins speak, aromas sing and colour paints. This intellectual story of feelings and senses will transport you to an incredible place in nature.
What’s the last book you read?
I consistently read one book in Spanish and one in English. The first is John Grisham’s The Rooster Bar, and the second is his La Herencia (Sycamore Row). I always look for books that will make me like reading and take me to new places while selecting a book.
What’s the last live music performance you saw?
U2, in Chile. Such a great band and wonderful songs like Where The Streets Have No Name or Pride (In The Name Of Love).
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What frustrates you most about the world of wine?
Nothing. The wine world is the most connected world between nature and all of us.
Which sustainability initiative are you most proud of, and why?
Our circular winemaking approach represents the pinnacle of vinification, utilising only what your terroir offers without intervention. It embodies organic, biodynamic and sustainable practices all at once, which is what makes a terroir truly unique: barroir, amphoir and fleuroir.
If you could change one thing about your wine region, what would it be?
That’s exactly what winemaking is all about: make the best expression of that place as it is. That’s what you have to understand and share with everyone.
Which winemaker do you most admire, and why?
Paul Pontallier from Château Margaux. His interpretation of terroir and his unique approach to managing tannins for expression were exceptional. Additionally, he had a passion for teaching, and I was fortunate to work with him and gain invaluable knowledge.
Which missing skill do you most wish you possessed?
If I had to choose, it would probably be the ability to master multiple disciplines like Leonardo da Vinci. He had an incredible range of knowledge and creativity across science, art, engineering and anatomy. I believe everyone has unique potential, but if I could develop a skill like his, it would be the capacity to integrate creativity and knowledge across different fields in such a groundbreaking way.
What’s your idea of a perfect holiday?
My perfect holiday would involve a delightful barbecue in a beautiful natural setting, surrounded by family and friends. Picture a sunny day with lush greenery, the sound of laughter, and the aroma of grilled delicacies filling the air. To enhance the experience, we would enjoy a selection of exquisite wines from different regions, each adding its unique flavour and story to our gathering. Sharing delicious food, heartfelt conversations and creating cherished memories together in nature would make for an unforgettable holiday.
What is the most pressing personal or professional ambition you’d like to fulfil?
My most pressing ambition is to create a lasting impact through my work, ensuring that what I do is genuinely useful to others. I strive to develop initiatives and projects that not only advance my professional goals, but also enrich the lives of those around me. Whether it’s through education, sustainable practices or community engagement, I want my contributions to foster positive change. Ultimately, my ambition is to leave a legacy where my efforts resonate with others, inspiring them and making a meaningful difference in their lives.
What would your final meal be? And what would you drink with it?
If I could choose my final meal, it would be a perfectly cooked, medium-rare filet mignon. The tenderness and rich flavour of the meat would be elevated by a glass of Cabernet Franc, as its elegant notes of red fruit and subtle herbal undertones complement the dish beautifully. If Cabernet Franc isn’t available, I would gladly opt for a classic Cabernet Sauvignon instead, with its bold character and full-bodied profile that pairs perfectly with the filet. This combination would not only satisfy my palate, but also create a memorable and indulgent experience, celebrating the pleasures of fine dining and the joy of savouring great flavours.
