What yeast Beckstoffer Merlot and Cabernet Sauvignon?
2010 August 26
My good friend and club member Paul Gatti is an accomplished winemaker. We converse often and he shared with me that he intended to use MT yeast with his Beckstoffer Grapes this year. I can tell you that Paul leans very heavily towards to make a French Bordeaux style wine rather then a New World Parker Style wine. Me too. It is natural that he would be attracted to this yeast. Knowing last year’s YAN from Georges III were low and the desire to use the least amount of inorganic nitrogen , I have my reservations about using a yeast that has medium to high nutrient requirements. Your thoughts and your choices with explanation are appreciated.
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Yo Gene!
I am amped up to get these grapes! Based on the success you and the GUYS had last year, I am really looking forward to working with them!…A big shout out goes to Frank Musto and everyone at MnM for getting these grapes! WOW!—Thanks! I know how you miss those Central Valley grapes Gene… Maybe next year. I actually used that MT yeast with the 2008 McKenzie merlot, and am very happy with the results. 12 day ferment. Steady Eddie all the way to dry. No spikes or sluggishness. 2 additions of fermaid K , and that was it. I think this yeast gives a really nice structure to the wine. Also, 5 months in new french oak helped too. It will be fun to have everyone get together and taste all the merlots. looking forward to it.
Gotta love this Guy
I will use BDX because I used it last year with my GIII and I have a 10 year supply! I personally am a fan of icv d-254 and icv d-80. When it comes to the sensory qualities of yeast I tend to discount and disregard those. I am concerned about max alcohol, nutrition needs, and temp parameters, and tannin extraction. The volatile esters that some of these yeasts highlight will probably get blown off during your final racking, if not before.
Another yeast that I used in the past and I liked was RC 212, that is, I liked it until I got a stuck ferment.
I do agree that BDX is a good way to go. There are other alternatives but the parameters you mention drive my selection process as well. Rc 212 is in the same category as Montrachet with me. Stay Away! Just to mention it is a good idea to bump up 10% on yeast quantity if it is in its second year.
I agree with you about the RC-212. I should have been more clear on the RC-212 – I do NOT recommend this yeast at all.
Here is a link I am sure most of you have:
http://www.lallemandwine.us/products/yeast_chart.php
It was clear to me. LOL
Did you componsate for RC212 high nuetrient demands? (suplemented it with 200-250 ppm YAN)