Dominique Delteil selected ICV-D21 from a Languedoc terroir known for producing wines with stable color, intense fore-mouth, mid-palate tannin structure, and a fresh aftertaste. Unlike most wine yeasts, ICV-D21 both contributes polysaccharides and retains higher acidity, which can be useful when working with warm-climate fruit. These attributes also inhibit the development of cooked jam and burning-alcohol sensations in highly mature and concentrated Cabernet Sauvignon, Merlot and Syrah. During fermentation, ICV-D21 produces very few sulfide compounds even at warmer temperatures, which allows the expression of the fruit to remain fresh while reducing the potential for herbaceous characters developing in the wine. This could be useful in situations where temperature control may be less than ideal. When combined with wines fermented with various yeast chosen for their structure and complexity (ex: ICV-D254 and ICVD80), wines fermented with ICV-D21 excel at being able to bring bright, fresh-fruit back to a blend and serve as a great "focusing element". D-21 serves in this capacity for both reds and whites. We have used this yeast as part of our own Cabernet Sauvignon program and have been really happy with it. Best results from 60 to 86 degrees F, with an alcohol tolerance to 16%.
Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.
Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.
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