-Yeast: 2016 

W15 (Added to take over Steinburg)- not invasive, not major ester producer, tendency to produce glycerol at certain temps, not really effecting mouthfeel.  Produces a more viscous mouthfeel and sensation.  Good control of fermentation.  Good at showing varietal character.  

228 Steinburger (Starter yeast) - Geisenheim: Sensitive, doesn't compete well, does not create a lot of fruit esters.  Good at providing varietal characteristics.  Esters remain only about six months, so trying to limit those.  Turpines, are varietal drivers, enzymatic action cleaves to these turpines so that aromatics release.

Style: 2016 - Hot summer, wet fall.  Good ripening.  More botrytis provides honey characteristics.  Drought stress provides more petrol and atypical aging (too fast).