It's harvest time here in the Napa/Sonoma area (early this year). I'm going
to be making some premium Zin and Cab as I do every year. I usually use
Pasteur Red, Montrachet, and/or a couple more recent strains with very good
and consistent results. However, I'm just checking to see if anyone has any
better yeast suggestions, i.e. what yeasts are used in $100+ bottles?. The
local wineries here in the Napa Valley often use their own strains. Would
it be worthwhile to try some of theirs which produced pleasing results? Has
anyone made a yeast start from a bottle they really enjoyed?

Let me know. Thanks!

-Rob