Viogner, Marsanne, Roussanne

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cgallamo

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

viogner BA11, Rousanne – QA23, Marsanne D47

In the middle of fermentation at the moment.
 
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.
 
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.
 

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