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R2 was isolated in the Sauternes region of Bordeaux by Brian Croser of South Australia. In addition to enhancing esters and mouthfeel, it has excellent cold temperature properties and will ferment as low as 50 degrees F, making it ideal for Icewine production. However, if it does not get proper nutrients it can tend to produce VA and H2S. For this reason, hydration with GO-FERM and the addition of Fermaid K is definitely recommended to optimize its' potential. R2 helps produce intense, direct fruit style whites by liberation of fruity and floral fermentative aromas. R2 also helps to enhance the varietal chacter by an enzymatic release of bound aroma precursors. It is recommended for aromatic white varieties such as Sauvignon Blanc, Riesling, Gewurztraminer, Chenin Blanc, Vidal, and Seyval. It is classified as a Saccharomyces cerevisiae bayanus. Best results from 50 to 86 degrees F, with an alcohol tolerance to 16%.