Lalvin Rhone 4600 Yeast (500g)

This yeast produces a high level of fatty acid ethyl esters, which tend to promote aromatics described as apricot and tropical fruit. When fermented cool (13.5C), these esters can be quite high, well above sensory thresholds. Lalvin Rhone 4600‚is a high polysaccharide producer and Australian experience indicates a high glycerol producer, hence offers a round, full mouthfeel. The wines tend to be described as having good weight‚. This roundness tends to diminish bitterness so is a good choice for Rhone white varietals (such as Marsanne, Roussanne, Viognier) and Chardonnay. Although Lalvin Rhone 4600 does not enhance the varietal character of Sauvignon blanc or Semillon, this yeast does bring fatness and balance along with light aromatic ester notes as a good blending component.