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We did (still doing) a barrel fermentation on a Chardonnay this season and used TR-313. Very impressed at this early date with a great freshness and body result. We started with a 48 run with Prelude and then went all in with the TR-313. Oh, and much more nose than a prior Chardonnay done with another yeast. I've always found the nose lacking, maybe with some trace of H2S, on prior whites (and Roses) without TR-313. It's our go-to yeast now for whites, although CD's experiment here may necessitate another experiment in our winery! Cheers!

[QUOTE="4score, post: 851986, member: 28507"] We did (still doing) a barrel fermentation on a Chardonnay this season and used TR-313. Very impressed at this early date with a great freshness and body result. We started with a 48 run with Prelude and then went all in with the TR-313. Oh, and much more nose than a prior Chardonnay done with another yeast. I've always found the nose lacking, maybe with some trace of H2S, on prior whites (and Roses) without TR-313. It's our go-to yeast now for whites, although CD's experiment here may necessitate another experiment in our winery! Cheers! [/QUOTE]

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