Finer Wine Kit Best yeast for Pinot Noir?

[BernardSmith]

Just acquired a Pinot Noir kit that came with EC 1118. I have BM45; QA 23 and D47. Which yeast would you pick?
Thanks

 

[sour_grapes]

MoreWine! suggests BM45:

Pinot Noir
• AMH: Enhances clove and nutmeg spicy elements, complex with good red fruit flavours and aromas. Colour friendly, some mouthfeel and structure, as well.
• RC212: Ripe berry, bright fruit and spice. More structure than mouthfeel, with good colour retention.
• BM45: Big mouthfeel and jam along with some earthy and spicy elements. Good colour stability and helps to minimize vegetative characters.
• RP15 (VQ15): Emphasizes red fruit, along with spice. In addition, colour stability, increased mouthfeel and agreeable tannins are also contributed.
• ICV-GRE: Brings fresh red fruit foreword along with good mouthfeel. Also effective for reducing herbaceous and vegetal notes in under-ripe fruit. Useful as a blending component.
• W15: Normally for German whites, when used in a Pinot W15 will give bright fruit focusing on berry notes as well as contribute mouthfeel.

BM45 requires sufficient nutrients, but I imagine a kit would be fine.

 

[BernardSmith]

Thanks, sour_grapes. I have plenty of nutrient. No problem adding some