Vivid clarity with a light straw hue. The nose is fresh with aromas of green melon and stone fruit, while also quite herbaceous. After aeration the nose shifts to something slightly more tropical. Light and focused the palate remains true to the incredibly acidity that V² is known for. Initially the flavors are slightly green, but the Viognier character starts creeping through showcasing more tropical and honey tones. The wine has a slight creaminess unlike years past due to the influence of the 12% oak fermentation and ageing. A wine that could lay down for a year or two but also provides immediate enjoyment.
The fruit for this wine was sourced from the block in front of the estate, grown on clay soils. After machine harvesting the fruit, it was transferred to press and the juice run off to tank. After the juice was sufficiently clarified, it was racked into tank and the balance into one neutral French oak barrel. Primary fermentation completing in 21days. After primary, the wine was sulfured to prevent secondary fermentation and retain the natural acidity. The wine was aged on fine lees for 6 months being stirred every 2 weeks. Prior to bottling, the lots were blended together and cold stabilized. The wine was sterile filtered and bottled March 11th.
246 cases produced.