Clos Dry Wine Yeast

I've been making wine from grapes since 1995 and began trying this yeast last year and this current harvest. I have frankly been overwhelmed with how this performs and I am contemplating (for the first time) why I would use anything other than CLOS in red wine. this yeast 1) has almost perfect fermentation kinetics, 2) works across a wide range of temperatures (unlike RP15), 3) enhances the body of wine compared with other strains, 4) enhances the amora and complexity of wine compared with other strains, 5) produces wines with very full tannin structure, 6) very MLF compatible, 7) able to ferment to dryness even high prix wines. The taste/aroma profile that comes from this yeast is very varietally faithful and multi-dimensional -wines are complex but readily recognizable as the variety. This yeast also provides excellent results across a huge range of grape varietals -I've tried it with Grenache, Cabernet Franc, Syrah, Zinfandel, Nero d'Avila and Barbera. I'd say you can get away with just this yeast and GRE (for bright fruity wines) and that's all you need!