ICV-D80 was isolated by Dominique Delteil of the ICV in 1992 from the Cote Rotie area of the Rhone Valley. In addition to its' ability to enhance tannin structure, it's know for being able to ferment musts high in sugar and polyphenols. With proper nutrition, aeration and fermentation temperatures below 82 degrees F, ICV-D80 will ferment up to 16% alcohol. ICV-D80 brings high fore-mouth volume, big mid-palate mouthfeel and intense fine grain tannin to reds. It is one of the best strains for contributing big tannin volume in a blend. ICV-D80 is characterized by concentrated, dark fruit, smoke and a licorice finish. When blended with wines fermented with ICV-D254 or Syrah, wines fermented with ICV-D80 bring more tannin intensity to the blend. In short, this yeast is truly great for the structural support it can bring to a wine. However, if the winemaker is looking for highlighted fruit and ethereal top-notes as well, it often may not be the best choice when using a single strain in the vintage. Therefore, it may help to think of it as usually needing a companion strain to help bring everything to a finished wine.
S. cerevisiae • cerevisiae
- Isolated by the ICV in 1992 from the Côte Rôtie area of the Rhône Valley in France for its ability to ferment musts high in sugar and polyphenols.
- Given proper nutrition, Lalvin ICV D80® is a rapid starter with moderate fermentation rates. It has been known to have an alcohol tolerance of up to 16% (v/v) when the fermentation is aerated and the temperature is maintained below 28°C(82°F).
- On the palate it creates high fore-mouth volume, big mid-palate mouthfeel, an intense, fine-grain tannin sensation and a long lasting licorice finish.
- Selected for its ability to bring out differentiated varietal aromas by reinforcing the rich concentrated flavors found in varieties such as Zinfandel and Syrah.