Now for part two of Wine Barrels 101.
One important aspect of a wine barrel is the tightness of the grain. Different grains will produce different results when used in wine. A tighter grain will have a slower extraction of flavor and tannin, whereas a medium grain barrel will allow for quicker extraction. We use barrels with a variety of grain types, often using different grain types within the same wine. By keeping in mind the impacts of each grain type, and the origin of the oak, we can decide on the proper use of oak in each wine. It is important to use oak as you would a spice when cooking; you want to enhance the wine without having the oak dominate. Case in point: the 2007 Thatcher Bay Cab.
In our 2007 Thatcher Bay Vineyard Cab, we used a mix of French, Romanian, and American oak. The French oak was a mix of tight and medium-tight grain, the Romanian was tight grain, and the American oak was medium grain. The French oak contributes structure and mouth-feel in the form of silky tannins, and enhances the complexity of the wine while extending the finish. The Romanian offers firmer tannins, mainly in the mid-palate, which serve to lift the fruit and adds a touch of spice. The American oak is much more imposing, which is why it was used in a smaller amount than the other two. It adds fullness to the palate, and just a touch of toasty vanilla on the nose. Overall, 60% new oak was used in this wine.
Brent Amos, Wine Maker
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