Hi all. I've been using a new 20L (approx 5.5 gallon) medium toast Vadai barrel to cycle through 4 batches of unoaked Sonoma Cabernet Sauvignon from last years harvest.
First 5 gallon batch received 4 weeks in barrel, second batch went 6 weeks. I'm currently on batch #3 and plan on 10 weeks in barrel. All of course dependent on taste.
Do those of you who use Vadai barrels, or any new barrels for that matter find they are "neutral" after 3 batches? I ask because I would like to go back and run batch #1 and #2 through the barrel again for some added concentration, but certainly don't want to risk over oaking. I just feel it could use more.
Looking for some experienced guidance! Thanks
Pete
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First 5 gallon batch received 4 weeks in barrel, second batch went 6 weeks. I'm currently on batch #3 and plan on 10 weeks in barrel. All of course dependent on taste.
Do those of you who use Vadai barrels, or any new barrels for that matter find they are "neutral" after 3 batches? I ask because I would like to go back and run batch #1 and #2 through the barrel again for some added concentration, but certainly don't want to risk over oaking. I just feel it could use more.
Looking for some experienced guidance! Thanks
Pete
Sent from my iPhone using Wine Making