Winemaking Spotlight: Chilean Carmenere
It’s been a rough week to say the least…. So I opened one of the special bottles I brought back from my trip to Chile to help me relax. Which of course got me thinking about the wine I want to make this year. After drinking the Envero Gran Reserva Carmenere I think I have found my blend – 90% Carmenere and 10% Cabernet.
Wine Tasting Notes:
“Red-violet in color, brilliant and vivid, our Apaltagua Gran Reserva Envero shows ripe blackberries, tobacco, and spices. It possesses a remarkable combination of ripe fruit notes and oak mixed with vanilla. Its flavor is juicy, full, and concentrated, highlighting the softness in the mouth and the raspberry and plum tannins with a touch of tobacco. It has a long and lingering finish.”
After enjoying this wine with my husband, he is totally on board with making it this spring season. So we discussed different ways to make Carmenere – things to consider, things to watch out for, and how to create the wine vibe we want. Below are some notes from our discussion on how we are going to attempt to re-create this bottle, as well as some information about where our Carmenere grapes come from.
FYI I have an alert on from Wine.com for when this wine becomes available to purchase in the US. If anyone is interested email me (cmusto@juicegrape.com) and I will share when I get the alert that it’s back in stock.
Winemaking Ideas:
Yeast: CSM
Why did we decide on CSM? This yeast was derived from Bordeaux and helps create intense aromatic profiles of berries, spice, and licorice. It also helps counteract and reduce vegetal aromas and flavors. CSM aids in adding complexity to the palate and pairs well with malolactic fermentation.
Malo: VP41
We have decided to use VP41 as our malolactic bacteria because it is known for steady fermentations and helps with wine structure. We will most likely co-inoculate in order to ensure that our malo completes sooner than later.
For more information about Timing your Malolactic Fermentation click here.
TA and pH levels in Chilean Carmenere
Personally adjusting TA and pH always makes me a little nervous. Who else is with me? Acidity can be a tough stylistic balance between sweetness and astringency. It is also essential in preserving and keeping your wine safe and age worthy. You want your must to be around 6-8 grams per liter for red wines. The pH is next in the balancing act which should be around 3.3 – 3.6 in red wines. Keep in mind if you have to do adjustments, like add acid, your pH will decrease. You want to make sure your pH is in the above range. It is more important for your pH to be within the right range than your TA. This is because your pH is critical to a good fermentation and avoiding bacteria and spoilage during aging. Below are a few articles you can check out to read up on pH and TA if you need a refresher. Also, we sell the best home winemaking book in my opinion called “Techniques in Home Winemaking” by Daniel Pambiachi. If you don’t already have it I would suggest ordering it. For more information on pH and TA I’ve referenced some articles below.
The Carmenere came in at a TA of .64 g/l and a pH of 3.84. So we adjusted the TA to 0.8 g/l and the pH to 3.56. This way our pH was in a stable range. Since we made adjustments last year, we are expecting to do a few adjustments to the must up front this season.
Watch Fermentation Temperatures
Our CSM yeast has great temperature range of 57F to 90F. Since we don’t have the best temperature control, I like the flexibility it offers. However, we will need to keep track of our temperatures every day and try to make sure that the must never goes over 85F because we do not want to burn off any positive aromas.
No Cold Soak
We aren’t going to do a cold soak because we don’t want to extract any extra pyrazines in the wine. Pyrazines are an organic compound in wine grapes that gives off flavors and aromas similar to green peppers.
Brix Levels in Previous Carmenere
The Brix levels are very important when working with wine grapes. You want to make sure that your yeast can handle the amount of sugar in the grapes. The Carmenere grapes from Chile are picked off of 18 year old vines. So there is always a range of Brix levels, and the age of these vines help create a lot of complexity and intensity in the wines. Old vines are my favorite! The CSM yeast can take up to 14% ABV so we are usually in the right range with how the grapes have arrived in the past; which is a maximum of 25 degrees Brix. In 2019 our Brix were 25.5.
Blend Decision
90% of Carmenere and 10% of Cabernet or make it 100% Carmenere. I’m not gonna lie, I’m not sure why this blend works so well but it does and I’m looking forward to duplicating it. However, there is a lot to consider here. We don’t have an aging vessel for 10% Cabernet, so we won’t be able to do a separate fermentation. We will have to do a field blend of all the grapes at once. If our cellar was bigger and we had more storage options, I would ferment the Carmenere and Cabernet separately, age them separately, and then blend before bottling.
Possibly do a little French oak
The winemaker who made this Carmenere aged it in 60% American and French oak barrels and 40% in stainless steel tanks. Considering we don’t have a large set up and multiple storage vessels we’ve decided to use French oak chips. This is because we enjoy the notes that French oak gives to the wine – vanilla, cedar, butter, cream soda, toasted bread, graham cracker, and marshmallow. Also, the wine we enjoyed had very silky tannins; usually attributed to French oak additions. Silky tannins are also attributed to micro-oxidation from aging in a barrel. If that doesn’t work we might utilize some Noblesse to help soften the tannins in the future.
Racking and Filtering Thoughts
We talked about racking the wine 3-4 times and to splash rack when we do for at least the first 2 rackings, if we are getting a rotten egg smell. We will most likely use a course filter 4 months after malo has completed and a medium (polish) filter week before bottling. Many people are nervous about filtering red wines, thinking it will strip wine of color. Don’t be concerned, it only takes out sediment and it really cleans up the wine.
Cellar bottles for 6 months
This is what the winemaker did with his wines, so we are going to try to do this with ours. Although the wine geek in me wants to drink it right away and maybe drink one bottle a month for “research purposes” (of course) to see the change and differences time in the bottle makes. But we will cross that bridge when we get to it. As for the types of bottles we will most likely use the CWA-018. I like the antique green color and the height gives more of a reserve style feel to the wine in my opinion. Also, we will use colmated corks as we will want to try to do some aging trials.
Viticulture Information:
Chile’s wine growing success is due to the cooling influences they receive from the Pacific Ocean, the Andes Mountains, and the warm and plentiful sunshine. Their warm Mediterranean climate allows for grapes to fully ripen and avoid fungal diseases. There is a current called the Humboldt Current that flows up from Antarctica, along the Chilean coast, and the cool air is pushed inland by the wind patterns. This cooling effect helps cool off the grapes during those sunny days. Colchagua and Curico Valley both benefit from this ocean influence; which allows these regions to produce grapes from fertile soil for wines that are gaining premium reputations.
Arrival Estimates:
The Chilean grapes and juices should start arriving in late April, early May. Once the grapes are harvested we will have more details.
Grapes Available from Chile:
Cabernet Sauvignon, Cabernet Franc, Carmenere, Malbec, Merlot, Petite Verdot, Pinot Noir, Syrah, Chardonnay, Pinot Grigio, Sauvignon Blanc, and Viognier.
Juice Available from Chile:
Cabernet Sauvignon, Cabernet Franc, Carmenere, Malbec, Merlot, Petite Verdot, Pinot Noir, Syrah, Chardonnay, Pinot Grigio, Sauvignon Blanc, Viognier, and Muscat.
For more information on how to make Chilean Carmenere check out my 2019 vintage recipe here. For more information on how to order your grapes and juices please email cmusto@juicegrape.com or call 877-812-1137.
I hope you and your family are safe and healthy during these challenging times!
Sincerely,
Christina Musto
How to Make Carmenere Wine from Chile
Carmenere is a grape with a very “peppered” history. It has its roots in Bordeaux as it was widely planted in the Medoc region of France by the Ancient Romans. It was often times used as a blender, like Petit Verdot, and is considered one of the original six Bordeaux grape varieties. There is a legend that says Carmenere is actually a clone of Cabernet Sauvignon as both grapes share a similar lineage. In 1855 Carmenere cuttings were brought over to Chile, and for a long time Chilean Carmenere was mistaken for Merlot vines! It wasn’t until the 19th century that they were able to distinguish between the two. Both grapes are now used in 50/50 blends, producing delicious fruit forward wines.
Now Carmenere is considered a bold standalone grape and wine. Deep crimson in color, with bold dark berries on the palate, this wine is made for the adventurous. Chile has become one of the top Carmenere producing regions. This is because Chile has minimal rainfall, and soils composed of volcanic-alluvial, sand, clay, and decomposed granite. Carmenere flourish’s here. MWG’s Carmenere grapes and juices are sourced from the Colchagua and Curico Valleys in the heart of Chile. The micro-climates throughout these valleys allow Carmenere to mature to its full potential.
Flavor Profile:
Blackberry jam, ripe raspberry, baking spices, plum, and at times – vanilla, licorice, green pepper, and black pepper.
Yeast Suggestions:
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CSM: Reduces vegetal aromas, brings out intense complex flavors of berries, spice, and licorice.
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D254: Brings out fruit flavors such as berry, plum, and mild spice
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BDX: Promotes soft tannins, secures color, and ferments at low temperatures
Making Chilean Carmenere:
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Crush your grapes into your fermentation vessel.
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Add your pectic enzyme or color pro and let the must warm up overnight.
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Please Note: we DO NOT suggest doing a cold soak on the Chilean grapes. They have traveled very far already, and it is better for your flavor profile if they do not sit on the skins for extra contact time. This can cause further extraction of methoxypyrazine (green bell pepper).
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After 24 hours take your Brix, TA, and pH measurements. Make adjustments if needed.
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Once your must has hit the temperature required by your selected yeast, you can pitch your yeast.
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Fermentation tannins can be added at this point. We suggest adding Tannin FT Rouge and Opti-Red when making Carmenere.
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If you are using additional yeast nutrients you will want to add them at the right time as well. Fermaid O is added at the beginning of fermentation (1 day after you set your yeast). Fermaid K is added at 1/3 depletion of Brix. Follow the directions on the yeast nutrient packages.
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After you have made your adjustments and added your yeast, cover you fermentation vessel with a sheet or cheese cloth. This will allow gases to release during fermentation, but protect the must for outside microbes and fruit flies.
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Every day during fermentation punch down your must at least three times a day, take your Brix measurement, and temperature measurements. It is recommended to record these values each day.
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You want to make sure your Brix levels are dropping and are having a healthy fermentation. You also want to monitor your temperature levels. If your temperature levels get too high you might “burn off” some aromas, and if your temperature levels get too low you might get a stuck fermentation.
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When your hydrometer reaches 0.90 you are at dryness
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We suggest adding Malolactic culture to your Carmenere. It will help convert the harsh “green apple like” acid to “creamy like” acid, producing a more supple mouthfeel.
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There are three time periods you can add Malo. We suggest adding your Malo 24-48 hours after fermentation has started. You can purchase a Chromatography test to check that Malo has completed.
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When you hydrometer reaches a brix of -2 – 0 (SG of .990 to 1.000) your are at dryness and can press your must.
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Once your juice has been transferred into your aging vessel make sure to check your wine and airlock weekly. Be sure it is topped off.
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Rack every 1-2 months.
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Bottle after 8-12 months or transfer into oak for more aging.
Recipe by Winemaker Christina Musto
For more information on making wine, please visit our website at www.juicegrape.com and our Facebook Page for real time harvest updates. Our Chilean wine grapes arrive in late-April and early-May. If you are interested in making an order please email sales@juicegrape.com or give us a call at 877-812-1137 to discuss this season’s harvest.
PS- Check out MWG’s trip to Chile from 2018. Lots of great history information about the region! Click here to read more..
Details from our Trip to Chile
As the grapes begin to harvest we reflect back on the amazing trip that we had in Chile. Check out our Chilean itinerary below. Anyone up for a trip to Chile? Because we can’t wait to go back and visit!
Day 1: Colchagua
As we drove through the Colchagua Valley I couldn’t help but feel like I was back in Napa driving down the Silverado Trail or HWY 29. Lush vineyards surrounded us on either side of the highway. Each winery we passed was just as majestic as or more than the next. A blissful start to our trip.
We stopped at few wineries that day before we visited our vineyards for research purposes ;). The first winery we stopped at was Lapostelle’s Clos Apalta winery. This winery calls itself “French in essence, Chilean by birth”. A striking winery that is 100% gravity fed. They have over six levels in the winery. Each with a specific fermentation or aging purpose. The tasting room is on the second to last floor and is so cold they offer blankets for patrons when tasting wine in their cave like room. Directly below the tasting room is the proprietor’s personal cellar, with over 1000 bottles of wine. Quite the collection. This was one of the more interesting tasting experiences we’ve had.
For the rest of the day we visited our Colchagua Vineyards and they were incredible! The Colchagua Valley is known for growing bold red wines, such as Carménère, Cabernet Sauvignon, Cabernet Franc, and Syrah. It has a mediterranean climate and is located along the southern end of the Rapel Valley. This topography creates a climate that receives around 23.3 inches of rainfall per year and little to no rainfall during their summer months. This helps keep the grapes safe close to harvest and ensures that the grapes are fighting for water therefore creating a more intense fruit. The soil is made up of sand, decomposed granite, and clay. Another great indicator of quality viticulture. These soil components soak up acidity and help create a more balanced wine grape to work with.
Days 2-3: Curico Valley
The hospitality in Chile was something we have never experienced before. The people were so kind and accommodating. First, we rode on horseback around the Chardonnay vineyard. Not being very good at horseback riding this was a little nerve wrecking, but we were able to make it around the vineyard (barely). Besides the stress of being on a horse the views were gorgeous and it was quite the way to take in the vineyard views.
Curico is place where many wineries and growers work with large producers. They have high-end equipment with state of the art technology; but at the same time there are family wineries and growers who create incredible boutique wines using a combination of old world tradition and a few new world winemaking practices. You can see the combination of new and old just by driving down the street. You not only pass fancy cars, but every once in a while you’ll pass a horse and buggy. Yes that is correct. Many people ride horseback throughout the area rather than drive cars. Curico has been a wine grape growing region since the 1800s and you can see the incredible history of the wine region as you drive down the street.
The wines from our grower’s personal winery were delicious! Sebastian and Manuela make a great father/daughter team when it comes to winemaking. Their wine label is called “Correa Albano” and the Sauvignon Blanc was so fruit forward and bright. I couldn’t get enough of it. Especially on such a hot summer day, it was the perfectly refreshing and complex Sauvignon Blanc. The Carmenere was unlike anything I’ve ever tasted. It had a “dusty” almost “napa-like” nose to it. It was full of delicious dark fruits with soft and rich tannins. This wine has inspired me to try to make Carmenere again. I am hoping the new CSM yeast will get me close to this flavor profile. One of things Manuela touched on was the importance of temperature during fermentation for both white and red wines. She said she is meticulous about monitoring temperature during her primary fermentations and it is one of the keys to her winemaking success.
After tasting some our grower’s wines we sat down for a true Chilean lunch and the food was delicious! Our growers were incredibly kind and prepared a few authentic Chilean dishes for us to enjoy (keep an eye out for some recipes to hit the blog soon). It was a feast of delicious Chilean produce, spices, and flavors, which was followed by a barrel tasting where Sebastian and Manuela let us try some of their aged red wines. They used multiple yeasts and are starting to think about blending the different oaks.
As our 5 hour lunch and tasting came to an end we went to see more of the vineyards, and let me tell you, this car ride was epic. It was to a point where we didn’t think our rental car would make it over the rocks and through the brush. I felt like I was on a jungle safari in a car that was about to crumble underneath us with each bump we hit. We went from a beautiful roadside vineyard of Malbec and Merlot, up a large hill rocky hill to Cabernet Sauvignon, through a jungle forest that opened up to a gorgeous Syrah and Cabernet Sauvignon vineyards. It felt like we discovered a vineyard oasis. It was Sebastian’s father’s favorite vineyard. You could tell it held a special place in his heart.
Day 4: Viña Alpatagua
The next winery we visited was Viña Alpatagua. The winemaker gave us an insider’s tour of the tank area, barrel room, and bottling line. It is a winery that is full of creativity and passion. The level of precision that is taken with each wine was very apparent, as was how creative the winemaker was. The winemaker, Pablo Barros, infused their sparkling wine with pomegranate juice from their estate pomegranate trees. It was a delicious addition to an already delicious sparkling wine.
Most of their wines were appellation focused. We tried wines specifically from Curico and Colchagua. Most of the vines that they worked were very old, some up to 70 years old! My favorite wines were the Pomegranate infused sparkling, the Carmenere, their Cabernet Sauvignon, and Riesling. This winery creates wines of great distinction. A must see if you are in Chile.
Day 5: Santiago
On the last day of our trip we enjoyed some delicious Pisco with some of our hosts, Alfredo and Suzanne. Alfredo and Suzanne are kind enough to take video, photos, and give us up to date harvest information. We are very lucky that they are so willing to give us information so quickly and efficiently. Alfredo and his family are a big part of why we are able to bring in such high end grapes from Chile.
Since it was our first time trying Pisco, they took us to a Pisco bar in downtown Santiago. This bar had some delicious ways to try it. They had over 30 different cocktails centered on the authentic, grape-based liquor. What a way to leave Chile! The next morning we reluctantly headed back to the US. An incredible trip with so many great memories, new knowledge, and media to share with our winemakers back home.
As the plane took off and I settled in for the long flight home I couldn’t help but reflect back on the incredible people we met. They are kind and caring families who truly love what they do. You can see the passion they have for the wine industry, their families, and the people they work with. They said, “Wine is made in the details… If people work in a good way it takes a direct effect on the wines.” I couldn’t agree more. It was an incredible trip and we feel so very fortunate that we are able to work with such amazing growers and their families.
Winemaker Spotlight Interview with Manuela Astaburuaga
Winemaker Spotlight Interview with Manuela Astaburuaga
How did you get started winemaking?
I’m the 5th generation viticulturist in my family so I was born between tanks and vineyards. When we were kids we played hide and seek in the tanks of the winery and we rode a bicycle among the vineyards.
When I finished the school, I decided to study Agriculture because I love the nature and live in the countryside, then in my last year of university I went to Australia to do my first vintage and I loved it. After I started to work with my family and I decided to go to France to do a Master in viticulture and Oenology.
What I love the most about Oenology is that most of the time there is a family tradition behind it. In my case my father founded the company Viña Correa Albano in 1991 but my grandfather, great grandfather, … also had their own winery Viña Astaburuaga.
Who were your wine mentors?
My mentors where my father and grandfather. My grandfather was one of the first to broker of wine in Chile and one of the first to export wines. We also have photos of the first exportation where you can see the boats with tanks full of wines.
I really don’t pay attention to the winemakers. I love to taste different wines from different wineries, valleys and countries, but I never pay attention who was the winemaker, for me is a team job.
What do you look for when you make wine? What is your general winemaking philosophy?
The most important thing is have good quality grapes. A healthy grape, free of disease, means we can start making a good wine.
In white wines the expression of aromas and acidity is really important, so we try to have long fermentations at low temperature.
In reds, the wine aging is the most important for me. It is necessary to have the micro oxygenation to soften the tannins and it is very important to limit the oxidation to preserve the fruity aromas that come from the grape.
What is the most difficult aspect of making wine? What’s your biggest challenge as a winemaker?
The first thing is to have good quality grapes, for that we have to work all year.
In viticulture/oenology we say that we never have two equal years so for me the biggest challenge is to know how to react quickly in different situations as a rain or excessive heat for example can cause challenges.
What bottles of wine in your cellar are you most excited about?
A few weeks ago, we were sorting out and we found samples of our first exportation of wine. We opened a bottle and it was really good so now that we found the bottles we take care of them the most. Also, I have a box of 12 bottles of my grandfather’s wine from my year of birth that he gave to my parents at my baptism and I’m waiting for a special occasion to open it.
I don’t have any favorite wines but for me the history behind the wine is very important, we cannot compare a big Chateau of Bordeaux with unlimited means with a small producer with all the adversities of nature.
In general, I enjoy more a wine from a small producer with a tradition behind them, than a wine from a big winery.
What’s your philosophy on Oak and Wine?
For me the most important is oxygen in aging the wine, the barrels have porosity so they give a micro-oxygenation to the wine which is very important to the complexity and the maturation of tannins.
I use barrels, but I always try to not exaggerate because I prefer to preserve the fruity aromas over those gave from the oak.
Are you filtering your wines?
Yes and no. We have a tangential filter which is very good in preserving the quality. For our premium line, which has a minimum of 8 months in the barrel we will not filter.
Are there any new winemaking techniques or tools you’d like to experiment with?
We are thinking about implementing the pulsair system in our winery, so we don’t have to us the remontage method and limit the oxidation.
What’s been your greatest challenge as a winemaker?
The generational change.
Any advice for a new home winemaker?
Have patience. We cannot rush the aging and to have complexity, sucrosity and soft tannins are important and take time.
Also, you have to have in mind that the oxygen can be the best friend or the worst enemy in the aging. Is important to have micro-oxygenation to help the maturity of wine but if it is not controlled, he can oxidize some components and be harmful to the final quality.
If you had to pick one wine to drink for the rest of your life what would it be?
I cannot pick only one wine, for me the wine depends the occasion and is important to change and try different wines.
What’s your favorite wine region?
I don’t have a favorite region but I loved the whites of Alsace and the Cabernet Franc of Saumur Champigny.
What would people be surprised to know about you?
I am shy and I have a very bad memory, that’s why I can never remember the names of the winemakers and wineries I have tasted (that’s why I always write my tasting notes).
If you weren’t making wine what would you be doing?
I really have no idea!
Carmenere, Cabernet Sauvignon, and Malbec Numbers
Hello Winemakers!
We hope everything is fermenting along well! Below are some numbers were able to take on the grapes yesterday. Cheers and Happy Fermenting! 🙂
pH= 3.55, TA= 4.27, Brix 21.5
pH= 3.85, TA= 3.31, Brix =23.5
pH= 3.95, TA = 4.25, Brix = 23.2
Video from Chile!
As the Chilean grapes start arriving….Here is a video from our grower – Correo Albano Vineyards – talking about the history of his vineyard, the region of Curico, and the 2017 Harvest. Cheers to 5 generations of growing the best wine grapes of Chile!
2017 Chilean Wine Harvest Update
2017 Chilean Harvest:
2017 was a fantastic growing season up until the other day. As many of you might have heard on the news massive fires broke out in Chile. The fires have been a devastating blow to the Chilean people. However, The Curico Valley and the Southern regions of Colchagua Valleys were thankfully not affected. Unfortunately other Chilean wine growing regions such as the Maipo Valley were greatly affected by the fires and might not be able to produce vintages this year. We encourage everyone to donate to the Red Cross to aid in the relief of these fires.
The growing season for the Curico and Colchagua Valley’s was a hot and dry one. Expect wines with great character, intense flavors, complexity, and distinction. We should be receiving grapes around the same time as last year, maybe a little earlier for the whites. The first white grapes will be picked at the end of February. Carmenere will be in shorter supply this year as the demand has gone up for this grape, so put your orders in early!
The wines of Chile – along with the winemakers and vineyards that produce them – have had some profound transformations in the past 30 years. Grape growers have successfully determined which varietals thrive in their vineyards, have experimented with unique trellising systems, and explored interesting new areas for planting. The wines now have a head start because of the wonderful grape quality.
Musto Wine Grape Company, LLC. has been importing quality Chilean wine grapes for over 10 years. We have developed long lasting relationships in Chile and are constantly growing and developing the program. The vineyards are located between the Andes Mountains and Pacific Ocean. Therefore, the vines have excellent growing conditions for perfect ripeness and complexity thanks to the ocean breeze and Mediterranean climate.
The Curico Valley has been a wine grape growing region since the 1800’s and is located about 115 miles south of Santiago in the Central Zone of Chile. It is known as the “Heart of the Chilean wine industry”. Curico has the perfect fertile soil and is best known for its micro climates and the ability to grow over 30 different wine grape varieties. Situated along the Guaiquillo River and nestled between mountains on its east and west sides, Curico’s Mediterranean climate and unique topographical features helps to create some of the finest wine grapes in South America.
The climate in the valley is characterized by morning fog and wide day-night temperature fluctuations. Climatic conditions in some parts of the valley favor wines with higher acidity, such as white varieties including Chardonnay, Sauvignon Blanc, Vert and Gris. High quality Cabernet Sauvignon, Syrah, Merlot, and Carménère grapes are sourced from warmer areas of the valley, such as Lontué, particularly when produced from ancient vines.
Terroir: Sandy, clay, decomposed granite, volcanic-alluvial
Grape Varieties Available: Cabernet Sauvignon, Cabernet Franc, Carmenere, Malbec, Merlot, Petite Verdot, Pinot Noir, Syrah, Chardonnay, Pinot Gris, Sauvignon Blanc, Viognier
Juice Varieties Available: Cabernet Sauvignon, Cabernet Franc, Cabernet-Merlot Blend, Carmenere, Malbec, Merlot, Petite Verdot, Pinot Noir, Syrah, Chardonnay, Pinot Gris, Sauvignon Blanc, Viognier, Muscat
Yeast Pairings for Chilean Wine Grapes
Yeast Pairings for Chilean Wine Grapes
Cabernet Sauvignon: BM45, BM4X4, D80, RC212, D254
Cabernet Franc: BM45, RP15, D254, D80, BDX
Petite Verdot: BM4X4, D80, D254
Chardonnay: QA23, VIN13, D47, COTE DES BLANCS
Pinot Grigio: 71B, VIN13, QA23, R2
Sauvignon Blanc: VIN13, QA23, R2, D47, V1116
Which yeast will you use? 🙂
Also, don’t forget to watch our Youtube Video on “Yeast & Stuck Fermentation”
Cheers! And Happy Winemaking!
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