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RP15 is the yeast of choice for winemakers seeking to craft powerful, fruit-driven red wines with structured tannins and bold character
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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
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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.
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Fruit-Driven Aromatics: Boosts expressions of blackberry, black cherry, and plum, enhancing depth and richness.
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Enhanced Tannin Structure: Promotes smooth, well-integrated tannins for improved mouthfeel.
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Alcohol Tolerance: Effective up to 16% ABV, providing stability for high-alcohol wines.
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Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), allowing for versatile fermentation conditions.
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Medium to High Flocculation: Contributes to clarity and stability post-fermentation.
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Low SO₂ Production: Minimizes sulfurous off-flavors, preserving fruit purity.
Applications:
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Cabernet Sauvignon: Elevates boldness and structure while enhancing dark fruit notes.
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Zinfandel: Highlights spicy characteristics with deep berry undertones.
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Syrah & Petite Sirah: Enhances complexity with intense fruit and structured tannins.
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Merlot: Brings forward lush plum and cherry while smoothing tannins for a balanced finish.
Flavor Profile:
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Dark Fruits: Prominent expressions of blackberry, black cherry, and plum.
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Spice and Earthiness: Accentuates subtle hints of black pepper, tobacco, and cedar.
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Smooth Tannin Integration: Balances structure with a rounded mouthfeel.
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Aging Potential: Supports long-term aging, improving depth and complexity over time.
Guidelines:
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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.
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Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and tannin extraction.
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Nutrient Addition: Supplement with yeast nutrients, particularly in high-Brix musts, to support strong fermentation.
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Fermentation Temperature: Maintain between 64°F and 86°F to maximize fruit expression and tannin development.
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Extended Maceration: Suitable for long maceration periods to boost color intensity and mouthfeel.
Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.
Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.
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