Our first pick of the year on August 31st, this 67-year-old vineyard continues to be one of my favorites but oh how I wish it produced more fruit.  From approximately 1.3 acres we received a miserly 1.4 tons.  That makes for some expensive fruit!  Rather than going into press as all whole cluster (typical for whites), we destemmed the fruit and soaked it in tank for 4 hours to enhance the aromatics and improve press yields.  Fermentation was stopped at 3.6 g/L residual sugar, below sensory threshold but enough to offset the Gewürztraminer phenolics.  No malolactic fermentation and aged in all stainless steel.