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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Description: S/ Cerevisiae - Selected for its ability to retain color and varietal character with nebbiolos. A fast starter with high alcohol tolerance and MLF compatibility. It also does well with Pinot Noir, Zinfandel and Barbera.
Reviewed By Leo Winemaker
This Barolo isolate is finding it's way into experimental wines, but the jury is still out among winemakers, and is not yet associated with any winners that I know of as of harvest 2005.
Larry Brooks, winemaker for several Southcoast Pinot Noir and Syrah winemakers advocates this yeast. He says it is a Barolo yeast, and his sense is that this yeast is for high tannin wines. Maybe it fines the wine, possibly due to high cell densities. Try the Pariso Springs wines from the 2005 vintage.
Reviewed By Joe Winery Owner
I have used this yeast, and BM45, both of which I enjoy. But this is a better yeast with respect to finishing fermentations, especially of higher sugar musts.