Rhône Whites Style Guide

Rhône Whites Style Guide

Varietal Aromatics
Grenache blanc White fruits, floral and mineral notes
Marsanne Roasted nuts, white fruits, spice and floral notes
Rousanne Floral, white and yellow fruits, spice and roasted nuts
Viognier White peaches, spice, roasted nuts and floral notes

Style Guide Overview

  • Vineyard
    • LalVigne Aroma™ (LA) increases glutathione as well as the precursor for 3MH (tropical/citrus) giving elevated and stable aroma compounds. This foliar spray is used twice. Once at 5% veraison and again 10-14 days later, the dosage is 1.21 kg/acre (2.7 lb/acre) each time.
    • Harvest, Transportation and Pre-Fermentation
      • Harvest date and process control is critical to flavor development, optimization and wine style
      • Optimizing flavor and aroma
      • Extracting the flavor pre-cursors from the grape skins can be achieved using 10-20 g/ton of Lallzyme Cuvee Blanc™ and giving a skin contact time of 6-8 hours. If skin contact is not desired Scottzyme® Cinn-Free or Pec5L can be used for settling.
      • If any moldy aromas are present, then 40 g/hL (3.3 lbs/1000 gals) of Nutrient VitEnd™ or 30 mL/hL (1.1L/ 1000 gals) of Inocolle may help.
      • Avoiding oxidation is key with Rhône-style white wines
      • To scavenge quinones (pre-cursor for oxidation) use 30 g/hL (2.5 lb/1000 gals) Glutastar™
      • To scavenge oxygen, add 5 g/hL (0.42 lb/1000gals) of FT Blanc™, FT Blanc Soft™ or FT Blanc Citrus™
      • Fermentation Protocol
        • See chart below
        • Post-Fermentation
          • Avoid ML (unless desired) and the oxidation of the volatile aromatics. Add 20 g/hL (1.67 lb/1000 gals) of Pure Lees Longevity +™ to scavenge oxygen, thereby protecting color and aromas. Bactiless™ 20 g/hL (1.67 lb/1000 gals) or Lysovin 30-50 g/hL (2.5-4 lb/1000 gals) can be used for bacterial stability. Consider the use of a β-glycosidase (Scottzyme® BG or Rapidase® Revelation Aroma) to reveal any bound varietal aromatic compounds.

Fermentation Protocol

Step Nutty or Spicy Style Floral Style Yellow Fruit Style White Fruit Style
Inactivated Yeast for Aroma & Color Protection Add 30 g/hL (2.5 lb/1000 gals) Glutastar™ directly to pressed juice
Pre-Fermentation Solids Goal 80 – 120 NTU’S 80 – 120 NTU’s 60 – 100 NTU’s 60 – 100 NTU’S
Non-Saccharomyces Yeast Biodiva™ can be used to enhance aromas and mouthfeel. Laktia™ can be used to increase freshness and acidity.
Rehydration Nutrient Add 30 g/hL (2.5 lb/1000 gals) Go-Ferm Protect Evolution™
Yeast Strain at 25 g/hL (2 lb/1000 gals) 58W3™, CY3079™ or ICV 254™ ICV D21™ or R2™ Exotics Mosaic™ or Rhône 4600™ DV10™ or ICV GRE™
If hydrogen sulfide production is a concern, try ICV Okay™ (59-75°F)
Fermentation Temperature (adapt per yeast strain) 55-68°F 56-78°F 56-75°F 56-75°F
Nutrient Regime at 2-3 Brix Drop* Fermaid K™ 25-50 g/hL (2-4 lb/1000 gals) Fermaid O™ 20-40 g/hL (1.7-3.3 lb/1000 gals)
Inactivated Yeast at 2-3 Brix Drop Opti-WHITE™ 25-50 g/hL (2-4 lb/1000 gals) if mouthfeel enhancement is desired
Nutrient Regime at 1/3 Brix Drop* Fermaid O™ 10-40 g/hL (0.83-3.3 lb/1000 gals) Stimula Chardonnay™ 40 g/hL (3.3 lb/1000 gals) Stimula Chardonnay™ 40 g/hL (3.3 lb/1000 gals) Fermaid O™ 10-40 g/hL (0.83-3.3 lb/1000 gals)

*Additional nutrition may be required to secure the fermentation depending on starting YAN, sugar and individual yeast strain requirements.