I just wanted to take a moment and update you all to the barrel
that I bought and am using. I bought an American “medium +” 5 gallon barrel. It
actually holds about 4.5 gallons. This has worked out well, since my 5-6 gallon
batches I am able to put a gallon or two to the side and work back if the kit
gets overoaked (which is very easy to do in such a small barrel).
The first wine I added to the barrel was a Selection
Crushendo Montagnac Viewx Chateau D’oc. I made the wine suing an extended
maceration technique. So the wine going in was already, very good.
It was in the barrel for about six weeks. I tested it at
four and could taste the oak. It was good at four weeks, and I decided to let
it go a little longer since I had some wine separated that was not oaking.
I could taste the oak very strongly after six weeks.
Although, I believe it would have been fine after bottling for a year or so. I
was surprised at how much wine was actually missing from the barrel when I went
to remove the wine. There was probably about 350ml more empty than when I
filled it up. I guess the angels were in my wine room taking their share.
I really can’t say what the taste will turn into. I have
noticed in the past that when it has an oak taste that taste will change. For instance,
I have another wine that has a very strong Vanilla taste that I attribute to the
oak. I’m hoping this oak will turn into a good taste. Ultimately, right now if
I had to classify the taste. I would say sort of a ‘nutty’ burnt earthy flavor.
That may not sound good, but with the cherries and mouth feel of this wine, it
really adds a complexity that I have paid a lot of money for in commercial wines.
As I emptied the barrel, I washed it out with a touch of
sanitizer and reloaded it with another wine. I am looking towards another 8
weeks of letting it age. I will probably be buying another barrel in the end of
this year. Not to mention the flavor I feel is better than the oak spirals I am
accustom to using, I am looking forward to when I can actually age a wine for a
year or more in a barrel in order to get the micro-oxygenation. Ultimately, I
plan to age a port for 10+ years when the barrels become neutral
I would also like to mention that enjoyment of having the ‘look’
of a barrel. I know it’s not necessarily cost efficient, but from things I have
read in forums that is no comparison to what one can gain from fermenting, or
aging in a barrel. I will try and update everyone on the progress of my next
wine that is oaking now. Until then, cheers and good drinking.
-Ryan
that I bought and am using. I bought an American “medium +” 5 gallon barrel. It
actually holds about 4.5 gallons. This has worked out well, since my 5-6 gallon
batches I am able to put a gallon or two to the side and work back if the kit
gets overoaked (which is very easy to do in such a small barrel).
The first wine I added to the barrel was a Selection
Crushendo Montagnac Viewx Chateau D’oc. I made the wine suing an extended
maceration technique. So the wine going in was already, very good.
It was in the barrel for about six weeks. I tested it at
four and could taste the oak. It was good at four weeks, and I decided to let
it go a little longer since I had some wine separated that was not oaking.
I could taste the oak very strongly after six weeks.
Although, I believe it would have been fine after bottling for a year or so. I
was surprised at how much wine was actually missing from the barrel when I went
to remove the wine. There was probably about 350ml more empty than when I
filled it up. I guess the angels were in my wine room taking their share.
I really can’t say what the taste will turn into. I have
noticed in the past that when it has an oak taste that taste will change. For instance,
I have another wine that has a very strong Vanilla taste that I attribute to the
oak. I’m hoping this oak will turn into a good taste. Ultimately, right now if
I had to classify the taste. I would say sort of a ‘nutty’ burnt earthy flavor.
That may not sound good, but with the cherries and mouth feel of this wine, it
really adds a complexity that I have paid a lot of money for in commercial wines.
As I emptied the barrel, I washed it out with a touch of
sanitizer and reloaded it with another wine. I am looking towards another 8
weeks of letting it age. I will probably be buying another barrel in the end of
this year. Not to mention the flavor I feel is better than the oak spirals I am
accustom to using, I am looking forward to when I can actually age a wine for a
year or more in a barrel in order to get the micro-oxygenation. Ultimately, I
plan to age a port for 10+ years when the barrels become neutral
I would also like to mention that enjoyment of having the ‘look’
of a barrel. I know it’s not necessarily cost efficient, but from things I have
read in forums that is no comparison to what one can gain from fermenting, or
aging in a barrel. I will try and update everyone on the progress of my next
wine that is oaking now. Until then, cheers and good drinking.
-Ryan
