Karen Barnes
 
April 4, 2012 | Wine, Wine Making, Wine News | Karen Barnes

Oak Infusion Spirals for Barrels

Vic is going to start using a great new invention in the cellar - oak nfused spirals that impart barrel characteristics into the wine in a shorter amount of time!

Spiral barrel packs replicate a barrel toasting gradient using a mix of four different toast levels. The result is a balanced quality on the nose and palate comparable to the aromas and flavors found in fine barrel-aged wines.

When inserted through the barrel bung hole the pack releases fresh, new-barrel, toasted oak aroma and flavor through its patented and space-efficient spiral-cut design with virtually all aromas and flavors fully extracted in six to eight weeks rather than eight to 12 months typically needed to extract from a new oak barrel. With continued contact in wine, flavors will further integrate into the wine and more rounded tannins will form.

Vic will be using both the Bordeaux Blend and Rhone type of spiral in his wines - and will be conducting taste tests for visitors between the wines - those that have received the treatment vs. those that have not! Want to get in on the test? Just visit the Tasting Room and ask to participate - we would love to hear your feedback!

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