Following an established Bonterra custom, we’ve layered a little Muscat into the blend, adding to the exciting aroma of this wine.  We followed our usual style of fermenting in both stainless (70%) and barrel (30%), with no malolactic fermentation.  The wine is in oak for 8 months to gain a note of vanilla.  Increasing use of stainless and cold fermentation provides ever fresher and decidedly forward fruit that leaps from the glass.