Yeast suggestions for the following grapes via Manuela Astaburuaga

Published April 19, 2018 | By cmusto

Yeast suggestions for the following grapes via Manuela Astaburuaga. Manuela is the enologist at “Correa Albano” and has studied in both France and New Zealand. Her family also owns many of the vineyards we source from.

Sauvignon Blanc – For the SB the most important thing is the yeast that express the thiols aromas. Try VIN13 to bring out such thiol aromas like tropical fruits.
Carmenere & Merlot – Try a yeast that expresses the black fruits like CSM
Cabernet Sauvignon –You want the fruit and earthiness to shine. Try D254, BM4X4, or CSM. Maybe think about blending yeasts for more complexity!
Pinot noir – RC 212 is one of the best yeasts for Pinot Noir.

Manuela’s Favorite Blend: Merlot-Carmenere

Why does Sauvignon Blanc wine taste so good from Chile? (According to Manuela)

“The different temperature between day and night is very important to the aroma expression, we have that kind of climate in our Valley (Curicó) so our SB is very aromatic and with a good acidity. We ferment at 58-50ºF to preserve the aromas.”