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RP15 Rockpile Dry Wine Yeast
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Description

Formerly known as VQ-15 Wine Yeast

RP-15 is a recently isolated Californian wine yeast strain that was selected from spontaneous Rockpile Syrah fermentations by Vinquiry in collaboration with winemaker Jeff Cohn. RP-15 wine yeast is a moderate rate fermenter with average nitrogen demands. Due to its' ability to develop a structured yet lush and balanced mouthfeel, RP-15 is ideally suited to making rich, concentrated reds. Initial winemaker feedback has indicated that RP-15 does well with emphasizing varietal flavor and red fruit character. In addition, with careful hydration and nutrients, RP-15 delivers good mineral and spice notes to wine. RP-15 is recommended for Syrah, Zinfandel, Cabernet Sauvignon and Merlot. Best results from 59 to 90 degrees F, with an alcohol tolerance to 16%.

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.

 

Community Q&A

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Browse 1 question Browse 1 question and 19 answers
Why did you choose this?
MoreFlavor Store
new yeast for reds
david p on Oct 12, 2018
Trying new yeasts. Was recommended
Brian K on Oct 11, 2018
new yeast for reds
david p on Oct 12, 2018
Making a Pinot Noir
Lisa M on Oct 11, 2018
Trying new yeasts. Was recommended
Brian K on Oct 11, 2018
Based suggestions in research, trying in Cab and Merlot
Jim S on Sep 19, 2018
MoreWine Yeast & Grape Pairing Info Sheet
Terry W S on Sep 12, 2018
Used for Syrah and ZIN for passed 2 seasons, very satisfied with the results
Dirk U on Sep 11, 2018
It’s a new yeast - let’s give it a try
Matthew R on Sep 6, 2018
My buddy switched to RP15 for his red wines. He has been pulling in some top awards in winemaking competitions. While many things go into a great wine, my buddy feels that this yeast is a major factor in his final product. Based on his experience, I will try it on my California Syrah to year.
Mark B on Sep 3, 2018
I like this yeast
Michael S on Aug 23, 2018
recommended by a wine maker friend for my style of wine
mark a d on Aug 23, 2018
enabled a vert robust fermebtation
Richard H on Aug 11, 2018
san francisco 1991
Joseph M. B on Jul 28, 2018
Excellent for Chelois and Marechal Foch hybrids
Mark T on Jul 25, 2018
Big reds
Stephen G on Jun 26, 2018
very good overall yeast
Mark P on May 17, 2018
I live by Scott Labs fermentation handbook my bible
Charles H on Mar 27, 2018
I like the way this works out on red wines
Dermid W on Mar 22, 2018
Great for Deep, bold reds, blends very well for a smoother full mouth
James B on Mar 20, 2018
Cab Franc, blend w/d21 test
Chris C on Feb 20, 2018
Making a Pinot Noir
Lisa M on Oct 11, 2018
Based suggestions in research, trying in Cab and Merlot
Jim S on Sep 19, 2018
Reviews

4.3 / 5.0
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Good flavors but had some H2S issues
I used this with and old vine zin and with syrah. The old vine zin developed a rubber sent after 4 months of aging. Cured it with a small dose of copper sulfate and Reduceless. However, I believe it was the RP15. Again tried RP15 with a split fermentation of Syrah. One primary with Syrah yeast and one with RP15. Rehydrated both yeasts according to the instructions/ morewine red wine manual. Followed dosing and nutrient schedule exactly. Noticed a HS2 sent after pressing only in the a carboy with RP15, not the Syrah yeast. Fermentation temps on either topped out at 80F. Cured with Noblese and a small dose of Reduceless. Both wines are very tasty, but I would probably be careful using RP15. I won't be using it again. I had never had a H2S problem prior to using RP15.
August 2, 2018
Purchased
9 months ago
work horse!!
I used this yeast for my fall 2017 cab- merlot blend and it did a fabulous job!! The air temps were in the upper 80s and the must got really hot, and fermentation went on as planned. Great !! would use again!!
January 27, 2018
Nice
I have had good success over three vintages using Rockpile with zinfandel, primitivo, merlot, grenache, and mourvedre. There have been no fermentation issues, and I have even run MLF concurrently (approximately halfway through primary) several times. It seems to really bring out dark and red berry, but where I find it differentiating itself the most is in the earthy and mineral aspects. It creates excellent mouthfeel and complexity. The description says something about bringing out varietal character, and would guess this is because of how it emphasizes the fruit and mineral notes.

I generally inoculate with much less yeast than recommended by the manufacturer. I do this for a longer lag time and somewhat slower fermentation. I do this with all my fermentations, but can't say I would recommend that others take this route. I mention it because it has not led to any issues with the Rockpile becoming stressed, sluggish, or stuck.
July 26, 2016