The SacBee's MikeDunne has an interesting article
GreekInCalif
on the growing of Assyrtiko and Moschofilero by AimeeSunseri at NewClairvaux in Vina/TehamaCnty in Calif. As expected, DarrellCorti has his fingers in this pot. Aimee is a member of the Nichelini family and makes their wine, I believe.

"Why Not?" Darrell says to planting Greek varieties at NewClairvaux. I would assert that it is totally stupid to plant Assyrtiko at NewClairvaux when we know that SauvBlanc and PetiteSirah grow perfectly well there. Why grow Assyrtiko when you can get that from Santorini and at a cheaper price. It makes no rational sense at all. Pure hubris, plain and simple.

Also in the article, Mike mentions that JoshBendick/Holly'sHill has made a Picpoul that has dry hops added to it during fermentation. Sounds pretty exotic. And that they have made a skin-contact Roussanne. Something that Donkey&Goat has been doing for yrs w/ their StoneCrusher. Both wines I'd love to try.

Tom