• RHÔNE 2226™ is the perfect choice for winemakers aiming to craft bold, structured Rhône-style wines with exceptional depth, color, and aging potential
• Whether you're perfecting a classic GSM blend, refining a robust Syrah, or aging a powerful Zinfandel, RHÔNE delivers unmatched character and complexity in every vintage
• Elevate the boldness and complexity of Rhône-style wines

LALVIN RHÔNE 2226™ is a robust wine yeast strain specifically selected to enhance aromatic intensity, color extraction, and tannin structure in classic Rhône-style red wines. Renowned for its ability to amplify dark fruit, spice, and earthy undertones, RHÔNE 2226 brings out the full-bodied character and layered complexity expected from Syrah, Grenache, Mourvèdre, and blended GSM styles. Perfect for winemakers seeking to craft expressive, age-worthy reds with remarkable depth and balance.

• High Polyphenol Extraction: Enhances color intensity and tannin structure, contributing to long-lasting hues and bold mouthfeel.

• Aromatic Complexity: Promotes intense expressions of blackberry, plum, black cherry, and hints of spice.

• Alcohol Tolerance: Ferments up to 17% ABV, ensuring complete attenuation even in high-Brix musts.

• Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), maximizing flavor extraction and aromatic development.

• Low H₂S and SO₂ Production: Ensures clean, pure fruit expression with minimal off-flavors.

• Short Lag Phase & High Fermentation Vigor: Initiates fermentation rapidly and maintains consistent kinetics.

Applications:

• Rhône Reds: Perfect for Syrah, Grenache, Mourvèdre, and GSM blends, bringing out deep fruit expression and firm tannins.

• Full-Bodied Reds: Ideal for Zinfandel, Malbec, and Petite Sirah, where bold structure and layered complexity are desired.

• Barrel-Aged Wines: Exceptional for wines destined for oak aging, enhancing notes of spice, leather, and toasted oak.

• Fortified Reds: Performs exceptionally well in Port-style and Amarone-style wines, supporting high alcohol levels and fruit concentration.

Flavor Profile:

• Dark Fruit Dominance: Bold expressions of blackberry, black cherry, and plum create a rich, fruit-forward profile.

• Spice & Earthiness: Subtle layers of black pepper, anise, and leather add depth and complexity.

• Silky Tannins: Promotes smooth, well-structured tannins, providing excellent aging potential.

• Deep Color Stability: Supports anthocyanin preservation, resulting in vibrant, long-lasting color.

Usage:

• Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.

• Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.

• Nutrient Addition: Supplement with yeast nutrient to enhance fermentation kinetics and prevent sluggish behavior.

• Fermentation Temperature: Maintain between 59°F and 82°F to optimize polyphenol extraction and aromatic preservation.

• Extended Maceration: Ideal for long maceration periods to extract deeper color, tannin complexity, and aromatic richness.