Our second vintage of the favorite VX2! Composed 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 with a number of summer dishes including Thai Chicken Tacos
Aromas of Peach, mandarin, and orange creamsicle. Flavors of lemon zest, apricot and honeysuckle.
Vineyard sits at ~900' elevation. Southeast aspect, with 10% grade. Rocky soil comprised of shale, limestone and clay.
Fruit was destemmed then pressed off. Juice allowed to settle in tank over night then racked and fermented in tank. The Vidal and Viognier portions were fermented separately then blended together 1 month prior to bottling.
2015 was a good vintage in Virginia with consistently warm, dry weather throughout the growing season. The fruit came in with good phenolics, and balanced chemistry. Whites were picked about 2 weeks earlier than previous years, but with optimal ripeness. Reds came in with excellent flavors and sound skin integrity.
Food Pairing Notes