ENOLOGIX'S 100-POINT WINEMAKING RATINGS
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Description: German Yeast developed at Assmanhausen on the Rhine for Pinot Noir. Is this a good yeast for Pinot Noir. Is it a good yeast for aging Pinot Noir sur lies. Maybe?
Category:Yeast(List all Categories) Manufacturer: Assmanhausen, Germany
Submitted By: Larry Brooks, winemaker, Enologist
Total Reviews: 2
Reviewed By Leo Winemaker
As far as I can tell this is a slow fermenter with a high growth rate, i.e. high cell density; probably to allow it to work at low temperatures, i.e. in the 52ºF range.
Reviewed By Larry Enologist
this yeast has been used by many wineries with some success. Recently in tasting a comparison with this and RC212 on Dijon 115 from Edna Valley the Assmanhausen blew the RC212 away. I am beginning to think that yeast choice needs to be specific to appellation and clone. the D115 makes pretty weak wine in this appellation and the Assmanhausen brings up it's only strong suit which are the fruit/floral aromatics. I would not however use this yeast on a beefier clone like Pommard or D777