ALL THINGS OAK
Off the back of a very successful 2022 harvest; the largest we have had in many years, our winemaker Alex has invested in premium new oak.
For the last 5 years we have been ageing a percentage of our white wines, sparkling base wines, and red wine in high quality neutral Burgundian oak barrels. This year, paired with the warmer 2022 vintage and the resulting riper Chardonnay and Pinot noir fruit, Alex has decided to introduce some carefully selected new oak barrels from Tonnellerie Radoux.
The purchase of new oak is a very important decision for any winery. New barrels are a winemaking tool which when introduced carefully add complexity to a wine and can improve quality. Charred oak contributes flavours like vanilla, coconut, caramel, clove and cinnamon, contributes wood tannins, and also allows a slow interaction of oxygen with the wine. There are many options which will directly impact the resulting wine:
Grain size
These barrels come from protected forests in the centre of France and the Vosges areas. The specific species is Sessile oak (Quercus petraea) which grows slowly and has a tight grain particularly suited to the aging of wines. The tight grain of this wood slows the micro-oxidation rate during the ageing process and ensures the aromatic quality of the grapes are preserved.
When the tree is chopped down it is then processed into planks, left outside exposed to the sun, wind and rain for around three years to “season”. This drying process in the open air helps reduce the level of tannins in the wood.
Barrel size
The classic size for Burgundy or Bordeaux barrels is 225-228L. This year for this new oak in the winery we opted for larger format 500L barrels. The impact of these barrels on the finished wine is reduced compared to the smaller formats. In large formats there is less internal surface area of wood touching the wine per L. The result is a slower micro-oxidation rate and lower overall oak flavour impact. This larger format of oak preserves the delicate cooler climate English Pinot and Chardonnay fruit quality, carefully building texture and mid-palate without overpowering the variety expression.
Toasting level
When new barrels are made a winemaker can order the inside of them to be burnt to a specific level. From low toast to a very charred toast. This year we opted for Evolution R toasting inside the barrels. Radoux does this by lowering the temperature and lengthening the “bousinage (toasting)” period. This method of toasting provides a balance between the wood and the wine, resulting in smooth tannins and sweetness on the palate.
