Viogner, Marsanne, Roussanne

[cgallamo]

Hey all,

Got buckets from winegrapesdirect, the plan is to ferment separate and try different blends after clearing. Any ideas or past experience with yeasts for these varieties?

 

[George_A]

For Côtes du Rhône, wines http://www.lallemandwine.com/north-america/products/catalogue/ No experience though

 

[cgallamo]

George - thanks for the note. After researching online I went with:

viogner BA11, Rousanne – QA23, Marsanne D47

In the middle of fermentation at the moment.

 

[Johny99]

I’ve happily used QA23 and D47 for my Viognier. Hope they are fantastic!

 

[Boatboy24]

I've used BA11 and QA23 on Viognier. Both came out very nice, though the QA23 is better. I don't know that its due to the yeast though.

 

[cgallamo]

Hi all - thanks for the notes. At least I'm not off in uncharted territory. The BA11 batch had a little odor on day 3. It seems to be dissipating with yeast nutrient and lots of stirring. I just read it is a nutrient hungry variety. Hope I caught it in time.