The aroma is very concentrated. Jasmine, magnolia and honeysuckle are strongly impressing, and fruity notes such as lychee and tangerine support these aromas. The mouthfeel is waxy and tannic, with a weight that leads to an uplifting and concentrated feeling. The impression of banana and pineapple leads to a mineral feeling, making this a full-fledged yet enjoyable Muscat wine. This wine is made from Muscat grapes planted in the mid-90s at a high altitude vineyard near the village of Murphy in the Sierra Foothills AVA. The soil is schist on top and limestone on the subsoil. The vineyard is owned by Matthew Rorick, owner and winemaker of Forlorn Hope, and his family. The high age of the vines, the altitude, and the incredibly rocky and rugged terroir naturally control the yield, resulting in small bunches of small berries. All the grapes are hand-picked and lightly pressed without skin maceration. The juice is transferred to small stainless steel tanks where it is fermented naturally by the power of indigenous yeasts. When the alcoholic fermentation is over, it is transferred to old barrels to promote malolactic fermentation. Then, just before bottling, a small amount of sulfite is added. Cruse Wine Co. and Ultramarine are the California brands that are currently attracting the most attention from around the world. Michael Cruse, the owner and winemaker of these two brands, majored in biochemistry at UC Berkley, and after graduating, he learned winemaking from a scientific perspective at SutterHome and Starmont. He has never received any formal winemaking education, and taught himself all about wine science through trial and error and on-site experience, and founded Cruse Wine Co. and Ultramarine in 2013. Just three years later, he was selected as Winemaker of the Year by the San Francisco Chronicle, and was in the spotlight as a maverick in the California wine industry. The "Cruse Wine Co." brand produces wines with the pure fruitiness and transparency that are unique to California, as well as a strong structure and a highly sensitive flavor, while the "Ultramarine" brand produces fragrant, handmade sparkling wines from a single vineyard and a single vintage, inspired by Champagne's Recoltant Manipulant. Even star-ranked restaurants in the United States only allocate a few bottles per year, and it is a popular wine that many sommeliers and wine buyers are desperate to get their hands on. As if symbolizing California wine in an age of diversity, they create complex, unique, and fresh wines without being bound by traditional styles or grape varieties. They actively use word-of-mouth and social media as marketing tools, and are making a leap into the world as an up-and-coming winemaker who will lead the next generation.