ICV D21 Yeast - Dry Wine Yeast

ICV D21 Yeast - Dry Wine Yeast

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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 55 to 90 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.

Community Q&A

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Browse 1 question Browse 1 question and 46 answers
Why did you choose this?
MoreFlavor Store
Making dry wine
Dusty T on Oct 4, 2019
Doing a field blend that D21 works with all 3
John R on Sep 26, 2019
Making dry wine
Dusty T on Oct 4, 2019
Recommended by The Home Winemaking Channel
Charles P on Sep 30, 2019
Doing a field blend that D21 works with all 3
John R on Sep 26, 2019
Zinfandel Royale
Ian P on Sep 21, 2019
Doing Cab Franc
Paul G on Sep 10, 2019
Recommeded by Home winemaking Channel
James P on Sep 9, 2019
Grapes need yeast to create wine
Adam S on Sep 6, 2019
previous use
Helge A on Sep 3, 2019
Stated to be useful in hotter climates for reds and roses
Nicola Helm on Aug 31, 2019
Recommended by another wine maker
Valued C on Aug 30, 2019
Works great, and very easy to use.
E.J. Z on Aug 28, 2019
To blend with GRE for my merlot
James B on Aug 28, 2019
Always a good choice for bold reds and never a stuck fermentation
Smits H on Aug 28, 2019
white grape wine
Randal W on Aug 28, 2019
Following directions in a article I read here
Eric S on Jul 29, 2019
good for dark berries and high temps.
E. S on Jun 4, 2019
Excellent yeast for Merlot
John J H on Apr 16, 2019
Very versatile yeast that does well in different conditions
Jason F on Mar 18, 2019
I’m taking a mead making class
Theresa M M on Jan 11, 2019
For mead
Russell W on Dec 31, 2018
I like the brand, and it gets good ratings.
Ibrahim H on Oct 25, 2018
Trying new yeasts.
Brian K on Oct 11, 2018
Was out of yeast
Joni S on Oct 1, 2018
fermenting characteristics
Dino V on Sep 21, 2018
Based suggestions in research, trying in Cab and Merlot
Jim S on Sep 19, 2018
Trying a new yeast. Supposed to take warmer temperatures better than D47
Alex Long on Sep 12, 2018
Seems like a good choice for desired style of wine.
Salvatore G on Sep 3, 2018
Have used the last three batches with good results.
James S on Aug 27, 2018
I like the fermentation rate and the flavors that I get from it, especially for Cabernet Sauvignon.
Chris M on Aug 21, 2018
This was substituted for ICVD80.
Jane C on Aug 16, 2018
Good for warm-climate grapes. In AZ.
Ronald S W on Aug 14, 2018
good past experience
Valued C on Aug 4, 2018
Suggested as good for Malbec
Douglas H on Jul 25, 2018
DJ C on Jul 17, 2018
D21 produces clear, bright fruit with floral overtones.
Michael F W on Jul 7, 2018
Use in blending
Stephen G on Jun 26, 2018
There's not supposed to be any fusels under 70*
Joseph C on Jun 5, 2018
trying new yeast with same type of winf
Don R on May 8, 2018
For mead experiments
William J Q on May 2, 2018
To ferment meads and ciders
matthew g on Apr 24, 2018
Because of your yeast guide
Christopher A on Apr 13, 2018
Produces fruit clarity
Michael F W on Mar 6, 2018
James R on Feb 28, 2018
Ethyl Heptonate
Valued C on Feb 20, 2018
Cab Franc, blend w/RP15 test
Chris Crawford on Feb 20, 2018
live in a hot climate, which this yeast is great for
Kenneth Aaron T on Feb 6, 2018
Recommended by The Home Winemaking Channel
Charles P on Sep 30, 2019
Zinfandel Royale
Ian P on Sep 21, 2019

4.8 / 5.0
9 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
I used this in an all juice blueberry wine and mead. Very good yeast.
All juice blueberry Melomel
All juice blueberry Melomel
April 1, 2019
6 months ago
great yeast works quick and gives great taste.ct
December 31, 2018
10 months ago
D21 Dry Wine Yeas
Arrived with no damage
December 2, 2018
10 months ago
Slow starter but vigorous fermenter
User submitted image
Added Aug 8, 2018
August 8, 2018
1 year ago
Response from MoreFlavor
August 8, 2018
Zach R Staff
Great yeast for mead, especially if you lack temperature control.

Pete "Oskaar" Bakuli?
June 25, 2018
1 year ago
D-21 is the real thing
If I feel that my wine has everything, in the right amounts, in the grapes I started with, then I hope to use a wine that will express just that. I like to choose D 21 to say what the grapes are already saying and not try to lay in another layer of content.

And if I do wish from the get-go to do a blend, I may well use it for fermenting to that end point as well.
February 2, 2018
1 year ago
Great yeast
This yeast worked well for my project. It activated quickly when started dry and gabe me the alcohol content I wanted. I will use it again.
January 27, 2018
1 year ago
Great for Cab
I have used this strain for 3 years in a row now, and it had always been perfect. I have used it for Cab S and Merlot grapes coming from CA, and after trying a few others I have finally stick to ICV-D21. My only problem is that it cost me more in shipping than the yeast price, and it's produced in my city!
September 18, 2017
Great stuff
The yeast that has been attributed to have been used by Brother Adam of Belfast Abbey, it has not been widely available for some time except here at MoreWine! I used a starter for a 12 gallon batch of melomel (mead) with fruit and fruit juices about 35 hours before pitching into a must at SG 1.095 with added nutrients. Incredibly, the SG dropped to 1.007 within about 5 days. There was residual bitterness, perhaps from the pineapple juice, which was the major component of this batch. Have also used it in other recipes that resulted in more typical fermentation times ranging from 15 days to 28 days. It is also good in 'traditional' meads of just honey, water, and yeast.
January 25, 2014