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Clos Dry Wine Yeast
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Clos is a new yeast strain that was recently isolated in 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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4.7 / 5.0
3 Reviews
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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
1 month 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