What are your preferred yeast strains and how have the results been for you? Would be great to read actual winemaker’s opinions of different yeast since manufacturer writeups make em all sound perfect. I’m straying from my ‘go-to’ RC212 and going with d-80/d-254 combo on Malbec this spring to blend back later. But I’m basing this off of the makers recommendation. I’m interested to hear about them all. The non h2s Renaissance yeasts, the acid removing strains, strains very nutrient needy etc.. All insight is helpful. The good, the bad, and the ugly.