- RP15 is the yeast of choice for winemakers seeking to craft powerful, fruit-driven red wines with structured tannins and bold character
- Whether perfecting a Cabernet Sauvignon, enhancing the richness of Zinfandel, or deepening the complexity of Syrah, RP15 consistently delivers boldness, clarity, and exceptional flavor intensity
- Enhanced fruit intensity and structured tannins for bold red wines
RP15 is a powerful red wine yeast strain specifically selected for its ability to amplify fruit intensity while supporting structured tannin development. Ideal for crafting big, full-bodied reds, RP15 promotes deep color extraction and emphasizes rich, dark fruit aromatics. Its robust fermentation kinetics ensure complete attenuation, even in high-Brix musts, delivering wines with vibrant complexity and age-worthiness.
- Fruit-Driven Aromatics:Boosts expressions of blackberry, black cherry, and plum, enhancing depth and richness.
- Enhanced Tannin Structure:Promotes smooth, well-integrated tannins for improved mouthfeel.
- Alcohol Tolerance:Effective up to 16% ABV, providing stability for high-alcohol wines.
- Temperature Range:Performs optimally between 64°F (18°C) and 86°F (30°C), allowing for versatile fermentation conditions.
- Medium to High Flocculation:Contributes to clarity and stability post-fermentation.
- Low SO₂ Production:Minimizes sulfurous off-flavors, preserving fruit purity.
Applications:
- Cabernet Sauvignon:Elevates boldness and structure while enhancing dark fruit notes.
- Zinfandel:Highlights spicy characteristics with deep berry undertones.
- Syrah & Petite Sirah:Enhances complexity with intense fruit and structured tannins.
- Merlot:Brings forward lush plum and cherry while smoothing tannins for a balanced finish.
Flavor Profile:
- Dark Fruits:Prominent expressions of blackberry, black cherry, and plum.
- Spice and Earthiness:Accentuates subtle hints of black pepper, tobacco, and cedar.
- Smooth Tannin Integration:Balances structure with a rounded mouthfeel.
- Aging Potential:Supports long-term aging, improving depth and complexity over time.
Guidelines:
- Rehydration:Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
- Pitch Rate:Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and tannin extraction.
- Nutrient Addition:Supplement with yeast nutrients, particularly in high-Brix musts, to support strong fermentation.
- Fermentation Temperature:Maintain between 64°F and 86°F to maximize fruit expression and tannin development.
- Extended Maceration:Suitable for long maceration periods to boost color intensity and mouthfeel.
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