• RP15 is the yeast of choice for winemakers seeking to craft powerful, fruit-driven red wines with structured tannins and bold character
• 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
• 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.

• Fruit-Driven Aromatics: Boosts expressions of blackberry, black cherry, and plum, enhancing depth and richness.

• Enhanced Tannin Structure: Promotes smooth, well-integrated tannins for improved mouthfeel.

• Alcohol Tolerance: Effective up to 16% ABV, providing stability for high-alcohol wines.

• Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), allowing for versatile fermentation conditions.

• Medium to High Flocculation: Contributes to clarity and stability post-fermentation.

• Low SO₂ Production: Minimizes sulfurous off-flavors, preserving fruit purity.

Applications:

• Cabernet Sauvignon: Elevates boldness and structure while enhancing dark fruit notes.

• Zinfandel: Highlights spicy characteristics with deep berry undertones.

• Syrah & Petite Sirah: Enhances complexity with intense fruit and structured tannins.

• Merlot: Brings forward lush plum and cherry while smoothing tannins for a balanced finish.

Flavor Profile:

• Dark Fruits: Prominent expressions of blackberry, black cherry, and plum.

• Spice and Earthiness: Accentuates subtle hints of black pepper, tobacco, and cedar.

• Smooth Tannin Integration: Balances structure with a rounded mouthfeel.

• Aging Potential: Supports long-term aging, improving depth and complexity over time.

Guidelines:

• 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.

• Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and tannin extraction.

• Nutrient Addition: Supplement with yeast nutrients, particularly in high-Brix musts, to support strong fermentation.

• Fermentation Temperature: Maintain between 64°F and 86°F to maximize fruit expression and tannin development.

• Extended Maceration: Suitable for long maceration periods to boost color intensity and mouthfeel.

Download the PDF

Download the PDF