JC Cellars News
February 2nd, 2014
Wine & Spirits Magazine
The Isabel Dusi Vineyard sits along Highway 101 in Paso's Templeton Gap - which means that is gets some cooling influence from the Pacific. The vines here are 60 to 80 years old, dry farmed, the zin interrupted by an occasional vine of carignane. In 2011, these old vines delivered fruit with a heady ripeness that feels vigorous rather than jammy. A ping of acidity points the fruit toward black raspberry flavors, shot through with scents of black pepper, pine needles and smoke. A cooling layer of tannin keeps it on the rails and provides plenty of length. Have this on hand for roast leg of lamb - it's a beautiful example of what zin can do on Paso's sunny, rolling hills.
December 31st, 2013
JC Cellars' Ringing in the New Year with more scores on the 2011 wines with reviews from Robert Parker!
Words From The Man Himself:
Jeff Cohn, one of my favorite winemakers, consistently fashions personality-filled, pleasurable wines from well-known sources and intriguing micro-climates. He also puts together some fascinating blends as this tasting demonstrated - Robert M. Parker, Jr.
The 2011 Zinfandel Landy Sweetwater Springs Vineyard came in at 15.5% natural alcohol, so Cohn was clearly going for maximum ripeness even in 2011. It exhibits a slightly more late harvest character compared to the St. Peter’s Church cuvee, but it is a killer Zinfandel. An inky/ruby/purple color is followed by abundant black cherry and blackberry fruit intermixed with notes of graphite, spice box and earthy undertones. Full-bodied and opulent, this beautiful 2011 should drink well for 4-5 years. 92 Pts.
The black/purple-hued 2011 Syrah Buffalo Hill Rockpile Vineyard rivals the So Serine cuvee for color saturation. It possesses explosive aromatics of spice, pepper and incense, a full-bodied mouthfeel, a complete mid-section, and a long finish. A tour de force in a challenging year such as 2011, this serious Syrah is accessible now, but should drink well for a decade or more. 92 Pts.
Zinfandel has long been one of Jeff Cohn’s specialties, and his 2011 Zinfandel St. Peter’s Church Vineyard reveals a surprisingly dense, ruby/purple color as well as remarkable concentration and intensity (especially for a 2011), lots of briery, peppery, berry fruit intermixed with a touch of incense, and a full-bodied mouthfeel. This impressive effort is one of the top Zinfandels in this challenging vintage. Drink it over the next 4-5 years. 91 Pts.
The 2011 The Impostor, a modestly priced blend of Zinfandel, Syrah, Grenache, Mourvedre, Petite Sirah, Carignan and Roussanne, comes primarily from Sonoma. Another winner from Jeff Cohn, it offers lots of raspberry, black cherry and licorice-infused black fruits, an attractive, open-knit, round, juicy mouthfeel, medium to full body and a touch of wood. This delicious, hedonistically and intellectually pleasing red can be consumed over the next 4-5 years. 90 Pts.
Another 100% Syrah offering is the 2011 Syrah So Serine Rockpile Vineyard. As black as a moonless night, it possesses lots of sweet black raspberry and blackberry fruit with a floral underpinning that made me think of the hillsides of Cote Rotie in the Northern Rhone Valley. The wine possesses good tannin, a slight deficiency in fat and charm on the mid-palate, but a beautifully pure and exciting style. It is a success in this problematic vintage. Enjoy it over the next 7-8 years. 90 Pts.
The 2011 Grenache The Fallen Angel El Diablo Vineyard (100% Grenache) offers the lavender, pepper and kirsch characteristics that define this wonderful varietal that has come of age over the last decade. With good acidity and hefty, but well-hidden alcohol (15.3%), this tasty Grenache should drink well for 4-5 years. 89 Pts.
The 2011 Pinot Noir Lancel Creek Vineyard is an excellent effort in this tough year. Lots of earth, underbrush, black cherry and pomegranate fruit notes hit the palate with a luscious texture, medium body, good acidity for vibrancy, and a nice finish. There is nothing vegetal or angular about this complex, evolved, impressive Pinot. Drink it over the next 4-5 years. 89 Pts.
One of the less expensive wines in this portfolio is the 2011 Smoke and Mirrors, a blend of Syrah, Zinfandel, Petite Sirah, Grenache, Cabernet Sauvignon and Carignan from Sonoma. At first I thought this might be an homage to our DC legislators. It is simply a creative blend offering lots of raspberry and black cherry fruit intermixed with notes of licorice and lavender. The enticing bouquet is followed by a juicy, succulent, round, full-bodied beauty with a Mediterranean-like personality. Think of it as a Rhone Ranger that offers the reality of good winemaking combined with excellent fruit sources. Drink it over the next 2-3 years. 89 pts.
The opaque purple-colored 2011 Syrah Haley Rockpile Vineyard (100% Syrah) is loaded with intoxicating aromas of blackberries, white flowers and an underlying wood component. The complex aromatics are followed by a wine with a big framework and foundation, but perhaps a slight deficiency in charm and flesh on the mid-palate. Nevertheless, it is pure and ripe, and if it fills out, it will merit an even higher score. It should drink well for 5-6 years. 88+ Pts.
Made from old vine Carignan, the 2011 Broken Compass (15.2% alcohol) is a classic Carignan, which I always find rustic and uncivilized. It is capable of considerable interest, especially when it’s young and not yet had a chance to get even more gnarly. This good, solid effort displays lots of red and dark fruits, plenty of loamy, dusty soil undertones, and the gritty character often found in Carignan. Drink it over the next 4-5 years. 87 Pts.
November 5th, 2013
This week’s focus is on recommended values from across the Golden State, including zesty Zinfandel blends, refreshing Rhône-style whites and a handful of distinctive rosés. The wines are appealing for their quality and wallet-friendly prices, but are also approachable now, making them good candidates for a relaxed dinner or impromptu get-together.
Zinfandel producers sometimes add a touch of Petite Sirah to their wines to add color and structure, but Saracina winemaker Alex MacGregor takes it a step farther, adding 25 percent Petite in the Atrea Old Soul Red. Meanwhile, Jeff Cohn, of JC Cellars, uses Rhône varieties such as Syrah and Grenache in his Zin blend, Smoke & Mirrors.
California vintners have been making strides with white Rhône grapes, and several blends in this selection are anchored by Grenache Blanc. In the best examples, the grape can produce full-bodied wines with refreshing acidity, as seen in the striking Côtes-du-Rôbles Blanc from winemaker Gary Eberle. The Flux Blanc, meanwhile, is a blend of Grenache Blanc and Roussanne from Cabernet winemaker Mark Herold.
Rosé fans can find smoky and spicy versions from Flux and Eberle here as well. The Grenache-based wines from Anglim and Groundwork will be harder to track down, but offer good bang for the buck.
JC CELLARS Smoke & Mirrors California 2011 Score: 90 | $25
A fun quaff, zesty and jammy, but focused and restrained. This is loaded with black raspberry, toasty vanilla, licorice and bitter chocolate flavors. Zinfandel, Syrah, Petite Sirah and Grenache. Drink now through 2020. 600 cases made.
July 2nd, 2013
Large Format Barrels
The big and small of it all
by Jeff Cohn
July 2nd, 2013
Originally printed November 2003
The Art of Using Way Too Many Barrels
by Cyril Penn
Winemakers often experiment with various types of oak barrels, blending wine aged in the barrels together so as to add flavor and complexity without overpowering the wine with oak. It's hardly a new concept: Yet Rosenblum Cellars winemaker Jeff Cohn has taken experimentation with oak barrels to a new level--some might say he has taken his enthusiasm for barrels to an extreme. "It got out of hand and I never looked back," said Cohn.
He selects barrels from more than 40 cooperages while making 53 different wines for Rosenblum Cellars (and another 10 wines for his own JC Cellars label). Each wine is treated as a separate entity with its own "barrel program." Thirty cooperages, for instance, are used just in the process of making Rosenblum's Rock Pile Zinfandel.
When Cohn joined Rosenblum Cellars eight years ago, the winery used barrels from a handful of cooperages. Slowly but surely, Cohn added barrels to the mix, and as time went by, he was given free reign to add additional cooperages.
"If you don't experiment, you will never achieve greatness," said Cohn.
Cohn uses French oak, American oak, barrels from Australia, Hungary and Russia, and more, with seemingly infinite variations: most Rosenblum wines are made with a combination of new and older oak from a variety of manufacturers to ensure subtlety and balance without dominant flavors. This year, Cohn introduced six new cooperages to his winemaking regimen and will likely keep working with five of them.
Each barrel used for white wines at Rosenblum Cellars is individually inoculated with a yeast type, for which Cohn now uses eleven different yeasts.
Determining the right combination of ingredients to best express the characteristics of a wine depends on the varietal, the vineyard, historical data and the winemaker's own knowledge. Over the years, Cohn has identified flavors he associates with different barrels, selecting barrels in order to highlight flavor components of the grapes he is working with.
"My philosophy is that when you're cooking you don't just use salt and pepper do you?" said Cohn, who earned a culinary degree before pursuing winemaking. "When you eat food, you don't want to taste the herbs, you want it to all come together and be one. By using different barrels, you don't get a footprint of a particular cooper--you get background flavor coming through."
Cohn said coopers have continued to improve since he started at Rosenblum eight years ago. "We used to soda ash our American oak here to soften them because they were so harsh," he said. "Now you have these incredible barrels. American oak is different than French. I won't say French is better--it depends on what you are trying to achieve. You can't get out of American what you can get out of French and vise-versa."
Cohn has been working closely with Seguin Moreau and with Tonnellerie Radoux to design barrels specifically for Zinfandel and for Syrah, an ongoing project.
He is also very pleased with Seguin Moreau's U-Stave barrels, which now account for 20 percent of Rosenblum's barrel purchases. They incorporate U-shaped grooves (10 mm wide by 5 mm deep) carved lengthwise on the inside of the barrel staves and heads to increase the interior surface area of the barrel. (see, Wine Business Monthly, November 2002). "I wouldn't put 100 percent of my wine into those barrels, it would be too much. I like cheesecake, but you can only eat so much cheesecake."
During the 2002 Barrel and Barrel Alternatives Symposium held at Cohn's alma matter, Fresno State Univesity, Cohn presented the following list detailing some flavor characteristics for barrel types and yeast varieties used in the production of Rosenblum wines.
Barrels & Yeasts
Oak Flavor Characteristics
The following flavor characteristics can at best be considered generalizations and are the personal thoughts and opinions of the winemaker.
Nevers: Contributes a spicy, almost cinnamon like flavor, although it can initially seem aggressive in tannin if not toasted enough.
Vosges: Offers a sweet, subtle vanillin aroma that complements a fruity character. Above all, it offers a softer texture on the palate.
Allier: Releases its perfume slowly with finesse, and seems to have a spicier oak component. It is well suited to red and white wines.
Tronçais: Located in Allier, it releases its perfumes ever more slowly, and offers a high level of finesse on the palate. It is typically the tightest grained French oak, which explains its slower rate of extraction.
Oregon: Very toasty, resinous, caramel, coffee, spicy and herbal. It is slightly more phenolic than French oak.
Missouri: Big flavors of vanilla, lemon and spice.These barrels can also show an herbal side if not dried or toasted properly.
Pennsylvania: Tight grain, very reminiscent of French oak but with more coconut and vanilla extraction.
Virginia: Coconut, vanilla and cinnamon extract fast into the wine but over time integrate extremely well. Gives the wine finesse and mouthfeel.
House: Each cooperage has their own house style. Some heavier and some lighter than others.
Medium: The most neutral of the toast levels, allows for good oak extraction and less of the sweet flavors of the medium plus and heavy toast.
Medium Plus: Extraction of vanilla, coconut and the barrel contributes more intensity on the sweet flavors.
Heavy: Rich and very intense--you need a wine that can handle all the flavors and extraction of tannins this barrel contributes to a wine. In the Rosenblum programs, we have increased our quantity of heavier toasted barrels due to the richness and power our wines achieve.
White Wine Barrels
Allary: For late harvest wines (white). Creamy mouthfeel and a focus on tropical fruits with subtle hints of butterscotch and French vanilla in the background. Exotic but not overpowering.
Barrel Associates American Water Bent: Vanilla bean sautéed in creamy butter and lightly sprinkled with cinnamon and brown sugar. This barrel gives a perception of roundness to the front palate and appears to intensify the finish.
Barrel Builders Budipesti: Creamy vanilla, but also very floral--the barrel adds intensity and roundness to the mid-palate with just a touch of nutmeg and brown sugar. The Budipesti barrel integrates very nicely with the wine and seems to have the richness of American and the finesse of French while never overpowering the fruit of the wine.
Bernard: Adds layers of sweet honey and creamy butterscotch without overpowering the fruit. We use this barrel to add depth to the wine.
Berthomieu: Elegance and very subtle. This barrel seems to create richness and depth while producing a feeling of sweetness and rounding out any rough edges. Highlights the floral components of the wine.
Billon: Spiced apple pie filling in a cinnamon crust pie shell. Rich and creamy with hints of brown sugar and clove. Produces a wine full of aromatics and very intense on the palate.
Cadus: Shows off the fruit aspect of the wine like a stereo system amplifier. Vibrant and intensely rich, complex. Adds roundness and focuses the mid palate.
Damy: Very soft and floral. Never pushes too hard and always in the background. Hints of vanilla and cinnamon in the mouth, but the accent is always on the fruit.
Dargaud/Jaegle: Apple and spice! Brings intensity and roundness to the palate that has to be tasted to be understood. One of our favorite producers for the white wine program.
Dargaud/Jaegle Marcel Cadet: Subtle hints of cinnamon and apple spice. Highlights the tropical fruit aspect of all white wines. Intense mid-palate and finish on all whites. Even at heavy toast levels this barrel never overpowers.
Demptos American: Lemon custard with hints of nutmeg and vanilla beans weave in and out of the white wines both in the aromatics and palate.
Doreau: Exotic in its combination of smoky nuts, caramel and butterscotch aromas and flavors that seem to highlight the darker aromatics and flavors of Chardonnay. Very rich and creamy and works well as a blending tool to add a fleshy component to the wine.
Francois Freres: Smoky, rich creamy flavors. The barrel integrates well with the wine, but also lends itself to being very powerful, as well as the attention grabber of the program.
Gillet: A behind the scenes type barrel. Very elegant and shy in its extraction of flavors even when heavy toasted. Sweet, floral and very intriguing. Gillet barrels also help to create fuller mouth feel while staying elegant and balanced. A very pure fruit barrel.
Lafitte American: American wood air dried in France and coopered in France. Overpowering by itself, but as a component it is perfect. A very Rubenisque barrel with flavors and aromatics of butterscotch, toasted nuts and vanilla beans. Really pushes the flavors of the wine into the tropical fruit zone.
Meyrieux: Made especially for Condrieu (Viognier) but goes perfectly with other white wines. Soft and delicate but subtle complexities that are intriguing and enticing. Integration of silky cinnamon and clove that allows the wine to show its elegant side. Only 2,000 barrels made a year. Most cooperage houses make 50 barrels a day!
Meyrieux Martin: Produced by the apprentice from the Meyrieux cooperage. A bit more subdued than Meyrieux. Highlights the mid-palate in whites and amplifies the tropical fruits in Viognier, honey and almonds in Marsanne and citrus notes in Chardonnay.
Nadalie American Virginia: The very tight grain from Virginia adds the finesse of a French barrel, but with all the creamy vanilla and coconut for which American oak is known.
Radoux Appalachian American: Emphasis on vanilla and spice with additional richness to the aromatics, this barrel adds structure and roundness to the mouth feel.
Rousseau: Rich creamy components that integrate well with the fruit and add a hint of white chocolate sweetness. Amplifies the tropical fruit flavors of all the whites.
Seguin Moreau American: Vanilla! Vanilla! Vanilla! Just a hint of coconut and clove. A barrel which can be a combination of power on the aromatics and finesse on the palate. The Jackie O. of American cooperage.
Seguin Moreau Champagne: 205 liters instead of the normal 225 liter barrel. This barrel allows a lot more lees contact to occur, thus resulting in a richer and creamier wine. Coconut, vanilla bean and English cream are found in both the aromatics and palate.
Seguin Moreau Chateau d'Yquem: The focus is bright fruit. Enhances the tropical fruit flavors and aromatics of the whites. Adds depth and fleshiness to the palate.
Seguin Moreau Montrachet: Big rich and fat. Layers upon layers of complexities are achieved from these barrels. Very tight grain, thus it takes at least nine months to strut their stuff. Elegance!
Sirugue: Pure fruit expressions with subtle smoky vanillin and bread fresh from the oven aromas. This barrel accentuates all areas of the palate without becoming overbearing and intrusive. Highlights tropical and lemon components of white wines.
Trieul: This barrel is overpowering and very hard initially, but with six months of aging and consistent lees stirring, the wine and barrel begin to integrate and become very complex. This is not a stand-alone barrel when using it with Chardonnay, but as a blending component, it will produce a wine of terrific complexity.
World Cooperage Cote d'Or: Toasted Almond and hints of creamy coconut are both present in aromatics and flavors with just a touch of Hazelnut in the flavor. Elegant and very distinct in its presence. Multi-layered and very much a mid-palate barrel.
Red Wine Barrels
Barrel Associates-American Water Bent: Big-time vanilla, but integrates well with reds. Best used as a blending component. Rich, creamy caramel sneaks up in the finish to add depth and clarity to mid-palate and finish.
Berthomieu: Used in Zinfandel, Cabernet and Merlot. Brings a high tone to the wine and focuses a bright fruit aspect. Soft and very elegant with subtle roasted coffee bean and floral components.
Billon: Spicy vanilla with subtle cherry cream soda aromatics and flavors. This barrel accentuates the briary fruit of Zinfandel, the exoticness of Syrah and the intense black currant of Cabernet.
Boussuet: Used in only Merlot. Even at heavy thoast, this barrel is fruit driven and creates enormous richness in the front apalate.
Demptos LB Syrah: Toasted almond and delicate vanilla are the focus of aromatics and flavors. This barrel improves the mid palate and finish when using it for cool climate syrah, and more on the front palate and finish on warm climate Syrah. A very slow integrator that allows the complexities of the barrel to show at different phases of the aging process.
Ermitage: As the name suggests, these barrels are designed with the Rhône valley in mind. This barrel enhances the darker aspect of Syrah, including black cherry, black pepper and a soft smoky character with hints of cedar.
Francois Freres: Intense aromas and flavors of chocolate and French vanilla bean. Softens the hard tannins and really rounds the wine. This barrel never loses focus that the fruit is what matters.
Francois Freres Oregon American: First year in use, so a bit hard to tell. So far we find them to be a bit hard, aggressive, but very aromatic. Aromas and flavors toasted marshmallow and toasted wood shavings with hints of freshly cut cedar are very apparent.
Gamba: French oak brought to Italy, where it is air dried and coopered. These barrels are used in Zinfandel, where they come across very toasty, resinous and herbal but in a very exotic way. These barrels highlight the darker fruit aspects of the wine and seem to work the front, mid and back palate of all the wines. Although I would not say these are barrels of finesse, I would say they are great blending tools to add complexity and dimension to full bodied Zinfandels.
Gillet: A behind the scenes type barrel. Very elegant and shy in its extraction of flavors even when heavy toasted. Sweet, floral and very intriguing. Gillet barrels also help to create fuller mouth feel while staying elegant and balanced. A very pure fruit barrel.
Heinrich Australian American: Tight grain Missouri Oak that is air dried in the Barossa Valley of Australia, coopered in Australia and shipped back to the USA. Very floral and fruit focused. The barrel amplifies the blackberry and cherry aromatics of wine while laying a thick coat of vanilla cream on it. While it gives great texture and mouthfeel to the wine, it sometimes appears to follow in the mid-palate. This is a great barrel for Shiraz, hot climate Syrah and Zinfandel.
Intermedio (Eastern Europe blend): Spicy and very aromatic. Doesn't integrate well at an early age but in time should prove to be a nice blending component. A nice front palate and finish are its best attributes.
Lafitte American: American Oak air-dried in France and coopered in France then shipped back. Lots of coconut, vanilla and a touch of herbs. Gives mouth feel and roundness to the wine. In small quantities, this can be the perfect component barrel, but too much of a good thing is overpowering. Lafitte feels the microorganisms and weather conditions of France are much different then America and thus feel it to be an important part of the air drying practices.
Martine: Produced by the apprentice from the Meyrieux cooperate. This barrel is a bit more subdued than the Meyrieux, but also adds more roasted characteristics (roasted herbs d'Provence) than the Meyrieux. Great integration with Syrah and Petite Sirah. Always fascinating to smell and taste wines from these barrels--very pretty.
Mercier: Slams into the wine like a freight train for the first 4 months, but then Chocolate, creamy cherry, caramel and roasted nuts start to be present and become a beautiful package. A front and mid-palate barrel used in the Bordeaux program and some Zinfandels.
Meyrieux: This barrel was especially designed for Syrah. We use this in both the Petite Sirah and Syrah programs and are beginning to use them in Zinfandel. Spicy, rich, smooth and always perfect integration. Creates roundness and softness to even the biggest wines. In a word, finesse. One of Rosenblum's favorite barrels, but extremely difficult to obtain.
Nadalie American Pennsylvania: Big time vanilla, roasted nuts, caramel and subtle hints of butterscotch are both in the aromatics and palate. This barrel gives incredible mouth feel, we are talking big mouth feel, but never overpowering and it always stays focused.
Nadalie American Virginia: Turn the volume up on the fruit. Soft vanilla wrapped in cinnamon, clove and nutmeg are a component, but they never overpower the fruit aspect of the wine. This barrel actually intensifies the fruit as the wine ages and focuses the spice character of the wine.
Radoux Appalachian American: Vanilla and cinnamon toast aromatics and hints of creamy coconut. The wood is very tightly grained thus releases these components very slowly, creating a wine with finesse, but also with structure.
Rousseau: Dark chocolate with a cream sauce on puff pastry. This exotic barrel highlights the dark fruit aspect of a wine while imparting a dark chocolate with cream sauce on puff pastry flavors and aromatics.
St. Martin: Very similar to Vicard but a little more subdued and focused on the mid palate of the wine. Vicard and St. Martin complement each other and work together well.
St. Martin Oregon: Very toasty, resinous and loaded with caramel and fresh ground French roasted coffee. Very close to French oak but with a bit firmer tannin level. Really stabilizes the color of a wine plus adds structure to the mid palate.
Saury: Used mostly in the Syrah, Petite Sirah programs and a few Zinfandels. Gives a roundness and softness to the hard spots of a wine without influencing the structure. Very subtle in its extraction and never overpowering. Appears to highlight the front and mid palate of a wine the most.
Seguin Moreau American U-Stave: Dark chocolate with hints of roasted coffee bean in a very rich and seductive smoky oak package. One must see this barrel to believe it.
Seguin Moreau French Heads American barrel: All the richness of American oak with subtle nuances of finesse from the French heads. The use of heavy toast allows this barrel to produce great smoky dark chocolate aromas and flavors with subtle cinnamon and brown sugar in the background. This barrel adds depth and structure to the blend, and is best with Zinfandel and Syrah.
Sirugue: This is a new barrel for us so the jury is still out. We can say so far that this barrel is adding finesse and subtle aromatics of exotic spice and roasted herbs. Very intense.
Taransaud: Rich dark chocolate with smoky roasted coffee beans with hints of caramel and butterscotch. Adds incredible richness and mouth feel. Perfect for the big Bordeaux blend.
Tonnelleries De Corrize Water-Bent Barrels: A perfect combination with Syrah and Petite Sirah--highlights the black fruits, lavender and violets of this varietal. Always subtle in its expression in the wine and gives a silky round mouthfeel.
Treuil: This barrel is overpowering and very hard initially, but with six months aging of a new wine, it starts to integrate and becomes very special. Bordeaux blends and powerful Zinfandels do incredibly well in Treuil. They add depth, structure, and intensity in the mouth feel and pump up the volume in the aromatics.
Vicard: Chocolate! Chocolate! Chocolate! Loaded with bittersweet chocolate and a hint of milk chocolate in both the aromas and flavors. The perfect barrel for Cabernet and for BAZ ( Big A-Zin). Rich and intense and full of toasty flavors that integrate so well that it is easy to make great wine.
World Cooperage Cote d'Or: Works very well in Syrah--An "in the background" barrel that allows the fruit of the wine to show itself while lightly lacing it with satiny vanilla and roasted herbs d'Provence.
White Wine Yeast Types
AC: A Loire Valley isolate strain is used to lower the acidity perception while emphasizing the fruit and mineral aspect of the fruit.
BA11: A Portuguese isolate used to express richness and mouthfeel. Amplifies tropical fruits and the vanilla aspects of the cooperage.
CY3079: A Burgundy isolate. This yeast produces a wine with heavy yeast flavors and aromas when left on the lees. These flavors are described as toasted bread, honey, hazelnut and almond. With extended sur lees aging, the wine becomes much more full bodied with emphasis on the front palate.
DV10: A Champagne isolate. Produces a wine of intense aromas and mouthfeel. Emphasis is on tropical fruits and accents of honey and spice. This is also one of our favorite yeasts at Rosenblum Cellars.
D47: A Rhône Valley isolate. Used for the production of full-bodied, barrel fermented white wines. When wines are left on the lees, enhanced aromas and flavors are obtained. One of our favorite yeasts at Rosenblum Cellars.
GRE: A Rhône isolate whose main focus is on fruit aromas and flavors also allows the flavor of each barrel type to come through.
ICVD254: A Rhône Valley isolate. This yeast produces a wine with pear, pineapple, smoke, hazelnut and almond character. A very good blending component.
MO5: A Loire Valley isolate. Brings the fruit and mineral qualities out in the wine, becoming more intense as it ages on the lees.
QA23: A Portuguese isolate. This yeast emphasizes and amplifies the fresh, fruity aspects of the wine, thus allowing the tropical fruit, apples and pears to be very prominent.
T306: An Australian isolate from the Hunter Valley. This yeast is used for fruit focused whites. When left on the lees at least 9 months, substantial mouthfeel is added to the mid-palate and the finish becomes more focused.
UCD 595: Champagne Region. Adds brightness to the aromatics and richness to the mouthfeel.
Red Wine Yeast Types
BM45 (Brunello de Montalcino of Italy): Slow fermentor, allows some native Brunello de Montalcino yeast to bring complexity to the beginning of fermentation before the BM45 yeast population begins this yeast promotes the bright flavors and aromas of cherries, also expressing the terroir of the fruit. A hot fermentor, this extracts high intensity of color and flavors.
BRL97: Isolated from the Barolo region of Italy. Used for long aging, color stability and structure of red wines. Adds depth and darker flavors and aromas.
D80-Rhône: White pepper, black pepper and loads of spice. Hot fermentor, great extraction of color, flavor and tannins. Promotes the darker flavors of the grape; black cherry, blackberries and wild raspberries.
ICV D-21: Isolated from the from the soils of vineyards in the southern Rhône valley. Produces wine with subtle tones of earth, gamey, meaty, and white peppercorns aromatics and flavors.
SYRAH-Rhône: Black fruits, spice, licorice and great extraction of color are the attributes of this yeast. Ferments to 15 percent ETOH with no problem.
T73: Isolated from the Valencia area of Spain. Enhances both aromas and flavors of red wines produced in hot climates. Used for higher sugar reds.
UVAferm 43: Used to restart stuck fermentations. Adds spice and roundness to the mouthfeel and opens aromatics on hot-weather wines.
WILLIAM SELYEM-Martinelli Jackass Vineyard, Sonoma CA: The heavy hitter. Ferments everything to dryness. 18 percent ETOH--very neutral in flavor expression. Allows the natural fruit to come through. wbm