magine if I took some fruit from the Top Cream section of my estate vineyard, and instead of doing the full Burgundian stylistic expansion with it, I fermented it in stainless steel at a nice cool temperature to lock in its fruit and minerality. Imagine if I borrowed from the Burgundian recipe just a little malolactic fermentation to balance the fruit's natural acidity with richness. What would one call such a wonderful thing? Well, here at the winery we call it "Baby Cream". No it does not have the world class dimension that the Top Cream has. But it does have rip roaring fruit with a mouthwatering finish that goes forever. If you call the winery and ask for Baby Cream, they'll know what you're talking about.