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RP15 Rockpile Dry Wine Yeast
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Description

Formerly known as VQ-15 Yeast

RP-15 is a recently isolated Californian strain that was selected from spontaneous Rockpile Syrah fermentations by Vinquiry in collaboration with winemaker Jeff Cohn. RP-15 is a moderate rate fermenter with average nitrogen demands. Due to its' ability to develop a structured yet lush and balanced mouthfeel, RP-15 is ideally suited to making rich, concentrated reds. Initial winemaker feedback has indicated that RP-15 does well with emphasizing varietal flavor and red fruit character. In addition, with careful hydration and nutrients, RP-15 delivers good mineral and spice notes to wine. RP-15 is recommended for Syrah, Zinfandel, Cabernet Sauvignon and Merlot. Best results from 59 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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Why did you choose this?
MoreFlavor Store
very good overall yeast
Mark P on May 17, 2018
I like the way this works out on red wines
Dermid W on Mar 22, 2018
very good overall yeast
Mark P on May 17, 2018
I live by Scott Labs fermentation handbook my bible
Charles H on Mar 27, 2018
I like the way this works out on red wines
Dermid W on Mar 22, 2018
Great for Deep, bold reds, blends very well for a smoother full mouth
James B on Mar 20, 2018
Cab Franc, blend w/d21 test
Chris C on Feb 20, 2018
I live by Scott Labs fermentation handbook my bible
Charles H on Mar 27, 2018
Great for Deep, bold reds, blends very well for a smoother full mouth
James B on Mar 20, 2018
Reviews

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work horse!!
I used this yeast for my fall 2017 cab- merlot blend and it did a fabulous job!! The air temps were in the upper 80s and the must got really hot, and fermentation went on as planned. Great !! would use again!!
January 27, 2018
Nice
I have had good success over three vintages using Rockpile with zinfandel, primitivo, merlot, grenache, and mourvedre. There have been no fermentation issues, and I have even run MLF concurrently (approximately halfway through primary) several times. It seems to really bring out dark and red berry, but where I find it differentiating itself the most is in the earthy and mineral aspects. It creates excellent mouthfeel and complexity. The description says something about bringing out varietal character, and would guess this is because of how it emphasizes the fruit and mineral notes.

I generally inoculate with much less yeast than recommended by the manufacturer. I do this for a longer lag time and somewhat slower fermentation. I do this with all my fermentations, but can't say I would recommend that others take this route. I mention it because it has not led to any issues with the Rockpile becoming stressed, sluggish, or stuck.
July 26, 2016