Bordeaux isolate recommended for cabernet sauvigon, cabernet franc and merlot. Good extraction of tannins and retention of colour, predominant aromas in wine are of berries, spices and licorice. Low metabolism of L-malic. SO2 production about 10mg/l, acetic acid 0.3g/l and ferments to 14 percent (v:v) alcohol. Killer active, medium rate fermenter at 15 to 32°C.