I would appreciate any recommendations for my 2004 Riesling and Gewurztraminer. I have generally used EC1118 in the past but would be interested in a strain that preserves fruitiness and varietal character. The wines will not be barrel-aged and I will try to prevent ML fermentation.
Also, for my barrel-aged and ML fermented 04 Chardonnay, I have generally used EC1118 on my Chardonnay as well. Any recommendations on something different this year.
Thanks for any assistance.
Glen Duff
I like Epernay 2 (Cotes des Blancs) for Riesling, but it can be a slow fermenter, especially in colder temps. Really preserves fruitiness and varietal character. Easy to halt the fermentation before dryness as compared with others. If you are looking to go completely dry, consider Lalvin R2 for either the Riesling or Gewurz.
I have also used 71B for a Gewurz that was high in malic and didn't want ML. 71B "consumes" some of this malic and helps soften the wine if it is high in malic acid.
Have fun experimenting...
Forgot to mention a yeast for the Chardonnay. CY3079 is excellent for barrel fermented Chards w/batonnage.
Also consider White Labs new yeast: WLP727 Steinberg-Geisenheim Yeast This yeast is German in origin, and produces substantial fruit and ester characteristics. Perfect for Gewürztraminer and Riesling.
Thanks Brad and Bill,
Good suggestions and I will consider your input.
Cheers,
Glen Duff Rockwood, > Also consider White Labs new yeast: WLP727 Steinberg-Geisenheim Yeast
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