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 Oak often contributes significant flavor to wine. Finding the right oak character for the wine variety can truly raise the complexity and flavor to the next level. Historically this combination of wood and oak occurred as vintners use barrels as the most economical way to store their wine. While it is no longer a matter of economy, the tradition of aging wine in oak barrels has become an integral part of many vintners wine making techniques.
Oak barrels add complexity to wine in a variety of ways; during storage in a barrel, fruit flavors intensify, acidity increases, tannins are released into the wine and a host of flavors and aromas are picked up from the wood.
Our process starts with only the finest wines and perfectly conditioned barrels available. First we pair the type of wine (Example, Cabernet or Merlot) with the origin, and toast of the wine barrel. The barrels are sourced from France or the US. Each country produces oak barrels but they have different flavor components. After we select the right type of oak to use we must now select the right toast. The toast refers to the extent of toasting the inside of the barrel receives. A light toast would have much more subtle flavors where a dark toast would have strong burnt flavors.
As soon as the wine is done fermentation it is pumped into the desired barrel for long-term aging. The aging can take between 6-8 months. This process will result in bringing the very pinnacle of wine making to your home.
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