Saturday, October 6, 2018 -
We awoke at 6:45AM to a cold and dark room with no electricity and no running water. Cal slipped into his jeans and I donned a Vik robe with my slippers and we walked to the nearby office. The nearby town of St Vincente's was entirely without power and the Vik generator was not working. We got dressed and the power came back up shortly so we headed for coffee and breakfast.
8:30AM a breakfast of Huevos Benedictinos with salmon and poached egg on toasted croissant. The restaurant featured a honeycomb drip with fresh honey over your cereal or yogurt and fruit.
We awoke at 6:45AM to a cold and dark room with no electricity and no running water. Cal slipped into his jeans and I donned a Vik robe with my slippers and we walked to the nearby office. The nearby town of St Vincente's was entirely without power and the Vik generator was not working. We got dressed and the power came back up shortly so we headed for coffee and breakfast.
8:30AM a breakfast of Huevos Benedictinos with salmon and poached egg on toasted croissant. The restaurant featured a honeycomb drip with fresh honey over your cereal or yogurt and fruit.
For 2 years Alexander Vik, a Norwegian entrepreneur, gathered a team of oenologists, climatologists, geologists, viticulturalists and agronomists to search South America. In 2006, he chose the best terrain with optimal climatic conditions for grape growing and purchased 11,000 acres in Chile.
Lunch was veal sirloin, Chilean sea bass, and mussels with asparagus with creamed cauliflower, and salad with quinoa.
Lunch was accompanied by the Pui Bella wine, desert and coffee.
After our walk, we returned to sit on the swings in the front of the hotel to cool off while tea was served at 5:00PM. We then rested, worked on photos and dressed for dinner at 8PM. Another wonderful meal and wine.