After the almost non-existent yields of 2015, we were thrilled to see 50% more fruit in 2016.  Unfortunately, 50% of not very much still is not very much.  Our first lot of the year, the fruit was picked on August 22nd at 21.9 Brix.  Unlike most of our other whites that are whole-cluster pressed, we destemmed this fruit and let the juice soak for four hours on the skins to increase aromatics.  The must was then pressed and the juice was fermented in all stainless steel for two months at low temperatures.  Fined only with bentonite clay