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WI ne MAKI n G Rockpile Ranch yeast isolated W inemaker Jeff Cohn ex - periments with a lot of yeasts. About eight years ago he isolated a yeast from Rockpile Ranch vineyard in Sonoma County that subse- quently became com- mercially available. "I was looking to work with Syrah yeast and do something special for JC Cellars," Cohn says. "With the help of Vinquiry, I was able to have my own liquid isolate." The yeast, now known as RP15, had a lot of benefits, Cohn adds. "First, it fer- mented up to 17º ethyl alcohol," he says. "Second, it highlighted black cherry as- pects of fruit. Third, it really focused on the mineral as- pects of all fruit. "Finally, it came from the Rockpile AVA. Many Zinfandel producers were looking for some- thing new to try, and Rockpile Zin- fandel was very popular at the time. Even though this yeast was isolated from Syrah, it was the perfect companion for Zinfandel." Lallemand, he says, put the yeast into dry format. It's now available through Scott Labs. L.D. different results but also adds layers of complexity to the finished product. W&V: You're using more concrete fer- mentors these days. How does that affect your yeast selection? Cohn: I find yeasts that are more fruit- driven, like the Syrah yeast, are a better match than ones that are more mineral- driven. You do not need more vigorous yeast with cement. In fact, we usually get warmer ferments that hold out longer and go dry faster. W&V: Do you use nutrients for your fermentations? Cohn: I do use a selection of nutrients. I start the yeast up with Go-Ferm. The next day, if I see activity (a cap), I will add DAP. At 21º Brix, I will add Fermaid. This com- bination or cocktail of nutrients seems to do the trick and gets the wine to dryness. W&V: Most of your wines have more than 15% alcohol. Do you ever have problems with wines that don't ferment to dryness? Cohn: Most of my wines are above QualityStainless_Apr05 15%, and 95% of the time I do not have issues. But when I do, I re-inoculate with (Uvaferm) 43 or Fermachamp toward the end of fermentation. If I see I am having more difficulties, I add Williams-Selyem yeast, and this usually does the trick. 3/9/05 11:12 AM Page 1 PREPARING WINE for bottling QUERTANIN® LINE QUERTANIN®, QUERTANIN® SWEET , QUERTANIN® INTENSE, QUERPLUS Various preparations of stave wood quality ellagic tannins, extracted from oak heartwood. Depending of the level of extraction, QUERTANIN® products enhance the wine mouthfeel and palate length, protect wine with regards to oxidation, emphasize the aromatic profile with developing the overall complexity of the wine. • Professionally crafted • Perfomance guaranteed • Custom designs & features • Quick & competitive pricing • Repairs & modifications • Special application tanks • Stainless winery equipment • Tanks in stock for immediate shipping from 500 to 10,000 gallon capacity Quality Stainless Tanks 510 Caletti Avenue • Windsor, CA 95492 LAFFORT USA Phone: 707.837.2721 • Fax: 707.837.2733 Toll-Free: 877.598.0672 www.qualitystainless.com winetanks@aol.com 40 Wines & Vines APRiL 201 1 LAFFORT VINTAGE 2011 Quality - Value - Experience Quality Stainless Tanks Fabricated Stainless Cooperage Custom