High Museum Atlanta Wine Auction

For Vallejo, wine has been a way to express his thoughts, feelings and personality, a way to share a deeper connection with others. Some people say that it’s an art, but for Vallejo, it’s the only form of art where there are two composers: nature and the winemaker.

Cristian’s story as a winemaker began at the Undurraga Winery in 1996 as a cellar hand and assistant winemaker. He used his time there to learn about the wine creation process from start to finish. In 1997, he worked at Portificia Universidad Católica de Chilé. While there, Cristian worked in viticulture with students and got involved in other wineries’ projects, such as the “Pueblo Antiguo winery,” where he and his students used ampelography to identify the different varieties (Cabernet Sauvignon, Carmenère and Merlot) in the vineyards.

Vallejo then worked as an assistant winemaker at Valdivieso in Maule Valley in 1998 where they made a variety of whites including Sauvignon Blanc and Chardonnay. After the 1998 vintage, Cristian began working at TerraMater. While there (until 2007), Vallejo worked with consultants like David Morrison, Nick Butler and Patrick Valette. He created two ranges of fine wines: “Unusual” and “Mater” blends. The first was created in 2003 and was a blend of Cabernet Sauvignon, Carmenère, Shiraz and Zinfandel. The second, “Mater,” had those same varieties with Sangiovese. During this time, Vallejo was the first Chilean winemaker to produce high-end Zinfandel.

In between, Vallejo spent time in the United States at Franciscan Estate. Quintessa wine was crafted there and Vallejo made it a priority to learn more about one wine in particular—the Mighty Zin. Cristian also worked in Spain in 2001 and became an assistant winemaker at Clos Montblanc in the Barberà del la Conca region. His next journey led him to Château Margaux in 2003 where he worked with Paul Pontallier and Philippe Bascaules. This experience taught him how to create elegant, fine wine while learning French and making great friends that remain close today.

Vallejo fell in love with France and decided to go back in 2004 to work at Léoville Poyferré with Didier Cuvelier and his family. Two years later, he joined them to work at Château Le Crock in Saint-Estèphe. In 2005, Vallejo felt called to Saint-Émilion and worked at Château Berliquet. During that year, he also went to Italy to learn about Pinot Grigio at Cantina Toblino with Lorenzo Tomazzoli. He returned in 2006 to help with their viticultural management.

The next challenge began in November 2007 when he met Alex and Carrie Vik. At the time, they had 30 hectares planted and 400 people working; that is when Vallejo saw so much potential. When Alex and Carrie invited him to be part of the team, he was confident there was enormous growth slated for the terroir with its different valleys, varying solar exposures, diversity of altitude and soils. All of this added up to one thing: complexity. He knew at that time a great wine would be crafted there.

Now that he and his fantastic team have planted the whole vineyard (323 hectares) and have built the winery and hotel, VIK is on its way to becoming one of the world’s finest wineries.

At VIK, three amazing wines are offered—each with its own artistic complexity that intersect at one common point: elegant and well-balanced tannins.

Vallejo, Alex and Carrie Vik pioneered the region and were the first to develop the DO Millahue. Now, they are working on two new projects: “Amphoir and Barroir.” These are both intended to showcase their terroir in the purest way possible. The word “Amphoir” comes from amphoras and terroir because they are making the amphoras using the clay on their property. The name “Barroir” is derived from barrel and terroir because they toast the French oak barrels using their own oak from the property.

Vallejo’s robust experiences around the globe have made him a well-rounded winemaker who is enthusiastic about networking, innovating, and fostering his passion for wine.