A question about malolactic ferments came in...

A client asked about the viognier from Chile, and if we recommend doing a malolactic ferment. Everything of course is a question of style, but my preference would be to not do a malo.  The beauty of viognier is is gorgeous fruit nose, and every time I have done a malo, for all its benefits, I always seem to lose some of the great aromatics, regardless of teh strain of bacteria I choose.  So my vote is not, but feel free to please your preferences.  After all, that is the beauty of winemaking!