Any Down side to double distilling brandy with a reflux?

[Norwest]

Hi,

Just got about 10 gallons of chardonnay/Viognier from from my friend who owns a winery. The wine has had no added sulphites so I need to run it ASAP before it gets funky. I do not have time to do a slow run suitable for making cuts so I am thinking of doing a quick run and pulling off everything down to 40% or so and doing a spirit run when I have more time. I am using a reflux flute Besides the extra effort are there any down sides to doing 2 rounds of distillation for Brandy? I ran my last batch of Brandy too fast and got smearing and had to recombine the cuts to do a spirit run.

Thanks,

Norwest