Clos Dry Wine Yeast

Clos Dry Wine Yeast

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Clos is a yeast strain isolated from the Priorat region of Spain. Clos was chosen for its ability to re-enforce structure while emphasizing aromatic complexity and mouthfeel. Sweet red fruit (cherry), with pepper and chocolate notes are typical of what Clos brings to a fermentation. With hot climate/high Brix fruit, Clos is a great choice for its high alcohol tolerance (17%), low Nitrogen needs and short lag phase. Clos also does well with higher fermentation temperatures (max 95 F) and shows a good compatibility with MLF. Highly recommended for Syrah, Petite Syrah, Grenache, Tempranillo and Carignane.

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.

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Use with Tempranillo and Zinfandel
Larry J on Sep 17, 2020
for Grenache
Ralph W. Benitez on Aug 18, 2020
Use with Tempranillo and Zinfandel
Larry J on Sep 17, 2020
Recommended by a friend
Brooke M on Sep 10, 2020
for Grenache
Ralph W. Benitez on Aug 18, 2020
for Grenache
Ralph W. Benitez on Aug 18, 2020
experimenting with different yeasts
Bradley M on Aug 17, 2020
Good for Toms Pinot zs
Zachary S on Jul 17, 2020
works great with petite sirah
Michael D. J on Jun 17, 2020
Needed it to make my Granfather's Church Wine recipe - hope it's the right king of yeast!
Adam A on Jun 9, 2020
This has worked well in Malbec, I'm trying it in Tempranillo.
Chris F on Nov 13, 2019
For Structure
Holger H on Oct 23, 2019
For Structure
Holger H on Oct 23, 2019
making grenache
cheryl d on Oct 22, 2019
Used this wine last year worked great tasted great
jason p on Oct 22, 2019
Search Scott labs for syrah and chambourne for high alcohol
Frank P J on Oct 10, 2019
Made great wine in the past
Douglas P on Sep 21, 2019
Having been using successfully for several years
Mark P on Sep 18, 2019
I'm making grenache.
Terry S on Sep 16, 2019
using for malbec grapes and from my research it should be good with this variety
nicola m on Sep 13, 2019
Picked this for my Petite Verdot
Erin O on Aug 28, 2019
Works great, and very easy to use.
E.J. Z on Aug 28, 2019
Another yeast used for years. Good flavors, mouth feel
Woody R on Aug 28, 2019
As a blend with ICVD254 for Chianti
James B on Aug 28, 2019
temperature and varietal characteristics
Allan S on Aug 28, 2019
worked well last year
Ryan B on Aug 28, 2019
It's a beast with high gravity mead.
Brian K on Jul 8, 2019
Love this one for full complex wine
Del Long on Sep 6, 2018
intend to make a full bodied red from a cab sauve and petit veerdot blend and this yeast helps produce the desired wine style.
Dean T on Jul 11, 2018
Because Carvin Wilson said it was the bomb
Nathan K on Apr 4, 2018
Ted B on Mar 22, 2018
Recommended by a friend
Brooke M on Sep 10, 2020
for Grenache
Ralph W. Benitez on Aug 18, 2020

4.7 / 5.0
10 Reviews
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1 Star
Cold soak grapes
Cold soaked grapes at 55F for 3 days, added yeast with Go-firm at 60F, fermentation has taken off at 68F
User submitted image
Added Sep 15, 2020
September 15, 2020
2 months ago
Anticipate using this yeast for future meads.
Clean fermentation on a berry mead. Finished in 4 days. Great aromatics and rich flavor.
Berry Mead in process.  Great taste and aromatics.
Berry Mead in process. Great taste and aromatics.
November 27, 2019
1 year ago
Clos yeast
Very good yeast. Fermented evenly steady. Will judge wine quality in a year or so.
October 4, 2019
1 year ago
Clos Œufs
Being in the central valley of california, we purchased this yeast strain because of it’s higher abv tolerance. Last year it put off noticeable so2 (on both our red and rose) as our warehouse smelled like rotten eggs, even with using a regimen of yeast nutrients such as GoFerm and Fermaid K, all while keeping our fermentation temps below 86°F. We tried it again this year (because we were ultimately able to blow-off the so2 last year and liked the mouthfeel it contributed to the wine) and sadly, we are having the same reaction. Next year we are going back to Rockpile.
September 25, 2019
over 2 years ago
Perfect for Canada
Used first time this year for Californian Zinfandel & Primitivo. Fermentation started at 13 C (55 F) and at moderate speed finished in seven days. So far I am very happy with color and aromatics.
September 20, 2019
1 year ago
Great for tempranillo
Never had a bad batch of tempranillo using this yeast.
July 23, 2018
over 2 years ago
CLOS a truely great yeast
I found myself with an over-ripe late harvest syrah. There had been some puckering and dehydration of berries and after harvest I was shocked to get a brix reading of 31. Yes, thirty-one brix. Watering back could be done to get me back in the realistic range, all the water would not make for a very good final wine. I solved my problem my mixing in a good bit of low brix. low ph grapes from another vineyard. A bunch of 31 brix cut with some water and some 22 brix grapes dragged me down enough that I had about 27.5 to 28 brix must.
That is when I went to the CLOS and crossed my fingers. I hoped for a full ferment, no stopping, no stressed yeast and something I could work with after all was done. The CLOS did the whole job. It fermented to dry. It left no residual sugar, and yes I tested for sugar. It did not stop. And it did not get stressed and produce sulfur. I did take action to avoid stuck ferment and that might have been part of my success. But the end result is a darn fine, high alcohol, big mouth feel, dense-deep red violet wine that I am pretty proud of. So, yes, if you are considering CLOS. I recommend that you try it.
February 2, 2018
over 2 years ago
Reliable and refreshing.
Clos has fermented several batches for me and I have been very pleased with the fermentation and the flavors.
January 24, 2018
over 2 years ago
Hold on tight!
Used to ferment a high YAN (350) lot of Lodi Tempranillo. Fruit was clean and came it at 24.9 Brix. Cold soaked for 3 days then inoculated with GoFerm Protect. Fermentations had very short lag and just took off in a blaze. Mid fermentation temps rose into low-mid 90s and began exhibit some off aromas, so additional punch down was added to get some more oxygen introduced. Overall yeast performed very well, with nice varietal expression. Just make sure you get nutrients in quick, and watch the temps to avoid stressed yeast or cooked aromas.
September 20, 2016
This fall (2013) I used Clos for both my 100% Barbera and my Bordeaux Blend (70% Cab Sauv, 15% Merot, 15% Malbec). It started quickly and has gone to completion. I also provided the fermentation with two feedings of Fermaid.

October 5, 2013