Oak and tasting

Since we have been making wine, we have never been big fans of oak. We look for subtle oak – not over the top. We rarely use more than 25% 1 year old oak for our wines and never new barrels. It isn’t that we don’t appreciated oak – instead, we want the terroir to show through on our wines not the cooper.

Even with our restrained approach, people seem to taste more oak in our wines then we do. I suspect it is because of our wines are more precise and always have reasonable acid levels. The acid brings out the oak? Perhaps we will have to experiment in the future and see what we think…

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