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Bordeaux Red Dry Wine Yeast
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A French isolate used extensively in California and Australia and maintained at UC Davis as strain UCD-725. Highly recommended for production of quality red wines. Able to ferment between 64 and 86 degrees F and up to 16% alcohol. Low volatile acid production. Medium-rate fermenter with low hydrogen sulfide production. Does not really add to the mouthfeel of a wine, rather it focuses on the structural components. Minimum color loss in red wines with enhanced flavor and aroma of the wine. This is one of the yeasts that MoreWine uses in the production of the majority of our red wines. In past vintages, BDX has continuously been shown to excel not just with the Bordeaux varietals, but with Zinfandel and the Rhone one's, as well.

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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5.0 / 5.0
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Used on Cellar Craft Mountain Red Cab
Really enjoyed the change this yeast made in my wine. Wine is only 18 months, yet can tell a distinct favor change. Have made this kit 6 times. This is my go to wine kit. As my skills improve so does the wine. This leaped the taste of the kit in my humble opinion.
Also used in a Cellar Craft Amarone, first attempt at this wine. Unable to give change review, however another excellent wine.
May 14, 2014