This is Winemaker Stephen Barnard's favorite V2 to date. The color of the wine is quite pale and is 100% clear. There is some dissolved CO2 in the wine and some gas will disperse once you pour it into the glass.
The nose is vibrant and pungent with aromas of freshly cut apples, wet stone, citrus fruit, passion fruit and some flinty components.
The palate is quite light, but overall is lively and bright [due to the acidity in the wine]. There is great minerality in the mid palate which is descriptor describing not fruit, non-herb or non-spice notes [think of a chalk board or the smell of the ocean].
There is a lot of bright green flavors in the wine [pear, melon, apple]. Overall this is a fantastic drinking wine that pairs well with simple clean flavors in food. This could be laid down for up to 3 years but will drink best I think from a year or so on.
The viognier portion of this wine was machine harvested August 30th while the Verdejo was hand picked 5 days later on September 4th. The two lots were processed and made separately before blending took place after primary fermentation.
Both the Viognier and Verdejo were lightly pressed, with only light to medium press fractions used. Fermentation took place in tank with the addition of yeast [Vin 13] and both lots were finished within 2 weeks of inoculation. At that point the blend was decided upon and the separate lots were racked and blended.
During maturation, no stirring of the tank took place. We really wanted to ensure the acidity of the wine came through and we ere less concerned with building texture and palate weight. Prior to bottling, the wine was both protein and cold stabilized, before being sterile filtered. We decided to fine the wine with PVPP [polyvinylpolypyrrolidone], which is a synthetic polymer that can soften polyphenols and reduce astringency in wine.
At that point additional citric acid was added. The wine received an additional sulfur addition and was bottled January 31st 2020