Our current vintage of the favorite VX2! Cmposed of 25% Viognier and 75% Vidal Blanc, the VX2 was fermented in tank and bottled young to retain its youthful fruit characteristics. Aged on the lees for 5 months and a hint of residual sugar makes this a very versatile wine which can be enjoyed on its own or enjoyed with a number of summer dishes.
Aromas of white blossom, peach and citrus. Flavors of candied lemon, dried apricot and lime.
The Vidal and Viognier were picked and processed separately. The fruit was whole cluster pressed, juice collected and allowed to settle in tank over night. Then the juice was racked and inoculated with a hybridized yeast to produce an aromatic and austere wine.
One vineyard sits between 900' and 1200' elevation. Southeast aspect, with 10% grade. Rocky soil comprised of shale, limestone and clay. The other is a similar elevation but is comprised of green stone and quartz with a Southwest aspect.
2017 was a very high quality vintage with higher than normal yields. The growing season was hot and dry allowing for optimal ripening and acid retention in both red and white cultivars. Fruit was picked 10-14 days earlier than the previous vintage and came in with ideal physiological and chemical ripeness.
