ENOLOGIX'S 100-POINT WINEMAKING RATINGS
Read our "consumers'" reviews of ideas and supplies being recommended or sold to California winemakers below. Reviews are comprised of both a numeric score between 50 and 100 points and written reviews by our users. No guarantee is made as to the accuracy or reliability of the information (please see our Copyright).
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Lalvin Rhône L2056®: For structure, color and spiciness
Description: This was to so-called 'restart' yeast, is it for making luxury Bordeaux varietals back in the 1990s, that saw much experimentation with Pinot Noir producers. Lalvin Rhône L2056®: For structure, color and spiciness L2056 was selected by the ITV for its ability to maintain varietal fruit aromas and flavors of Côtes du Rhône varieties. “It demonstrates good alcohol tolerance as well as low SO2 and VA production over a wide temperature range. L2056 is a quick to moderate rate fermenter with a relatively high nutrient requirement. L2056 benefits greatly from good nutrition practices, maintains good color stability and is excellent for forward fruit style reds.”—Dave Elliot.
Reviewed By Steve Winemaker
I used this yeast a few years ago for rhone varietals with little success. The fermentations were hot and very fast with poor extraction. It is not a yeast for luxury winemaking.
Reviewed By Leo Winemaker
I have worked with this yeast with many Pinot Noir winemakers, and now with Lancaster. The yeast is one of the most prolific growers, cell density is excessive. This yeast is a candidate in my opinion for stuck fermentations. It's is useful to Pinot Noir and other winemakers who need to generate ALOT of heat during fermentation. By example D254 is ferments just as well at lower density, making less heat?. Maybe. L2056 actually decolorized wines, by fining we assumed, in extensive experiments at Acacia when Larry Brooks was running the show.