Cotes du Rhone isolate for production of full bodied barrel fermented Chardonnay. Killer active, alcohol tolerant to 14 percent (v:v) with optimum temperature range 15 to 35°C. Best results are obtained at around 20°C. When left on lees, enhance aroma and flavour is obtained. A complex polysaccharide formed during yeast growth gives and enhanced mouth feel.