Isolated from an indigenous fermentation of pinot noir at Tyrrell’s Vineyards, Pokolbin, NSW. Used mainly for white wines. Killer sensitive. Medium rate fermenter, optimum fermentation temperature 15 to 30°C to 14 percent (v:v) alcohol. Used in Australia, California, Spain and France where T306 is yeast of choice for delicate contribution of flavour and aroma to white wine.