Our white blend- grenache blanc, muscat alexandra and macabeo is prgressing quite nicely as well. You can imagine with the diversity of grapes in the blend, simply choosing one yeast for the lot may not be the best strategy. I elected to use one strain of yeast , which has high ester production, and a second yeast with a greater ability to free bound terpendes, making their aromas part of the nose as well. Now, I can tell you which strains I used, but really, part of winemaking should be a voyage of discovery, so if you are intruiged bythis, do a bit of your own research. Of course, if you do have questions, contact me via the form, and I will answer as best as I can!
The batch was broken in two, and will be "put back together" after the wines have settled, and I will see the key differences in the two lots. I may elect to keep some of each separate, while doing a blend of what I think the best proportions of the two lots are.