Our third 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.
Aromas of peach, apricot and lemon. Flavors of tropical fruit, citrus and cotton candy.
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 and is a Southwest aspect.
This wine was fermented in stainless steel tanks. Aged on the lees in tank for 3 months. The wine was bottled in January to preserve the bright fruit and floral notes.
2016 was quite wet in early spring making conditions challenging in the vineyard. July and August dried out and we saw good ripening and flavor development in both reds and whites. Merlot, Cab Franc and Chardonnay stood out.