Considering your history with pinot noir, and your current varietal promiscuity, I would like to hear your thoughts on California terroir. It seems that you enjoy discovering and promoting some unique terroirs (Oakley, Gilroy), and yet also taking advantage of California's relative freedom to make interesting blends.
3) Retaining as much of the natural qualities of the grapes (especially fragrance) through minimal cellar treatment;
5) Paying particularly close attention to the old chestnut that wine is produced in the vineyard. We try to enact the appropriate cultural practices that will lead to the fullest expression of terroir and variety.
I guess, considering these items of your creed, I wonder how you determine that one unprecedented california expression of a grape (say, viognier), is a worthwhile pursuit, while another (say, pinot noir) is not. Of course, it is your fine palate, considered judgement, and native genius -- but what is it , exactly, that you're shooting for?
I have many more, less coherent questions that flow from this one, but thinking about your malvasia is too distracting.