SEASONING

I have a cool climate wine and would like to specify the most appropriate style of oak barrel…what do you suggest?

At A.P. John Coopers we provide Oak which is seasoned in the country of origin, that is either France or USA. Precipitation received during the seasoning process is normally higher than the average rainfall received at our cooperage site in the Barossa Valley, South Australia. The overseas seasoned oak used in a barrel provides for a soft oak integration suited to the finer/elegant wine styles and are available in American or French Oak Hogsheads and Barriques.

What is the benefit of using an ‘Australian seasoned’ barrel over an ‘overseas seasoned’ barrel?

Red and White wine from warmer wine regions boast styles of wine that can be rich and powerful and require oak strength to match. Just like Australian wines, Australian seasoned barrels are unique and provide a flavour profile which cannot be replicated anywhere else in the world. Available in French or American Oak in Hogsheads or Barriques. Please ask our experienced sales staff for further advice in this regard.

OAK ALTERNATIVES

I have a 5,000L (5kl) tank of cool climate Chardonnay and would like to add Oak for complexity. Given that this is my first attempt with Oak alternatives, how much do I require?

The answer depends on the oak alternative used and the desired out come for your finished wine.

Using toasted French or American Oak Chip (Oak Xtra)
- is generally used during fermentation to add oak complexity and assist with colour stabilisation, suggested application rate, 2-3g/L and suitable for use in a bag press.

Using toasted French or American Tank Plank
- an alternative to chip for fermentation but combines the added application of maturation in tank. Suggested application rate, .2m²/100L (or approximately equivalent to the extraction rate, 20% of a barrique)

Please ask our experienced sales staff regarding different methods of tank application.

I have a 5kL tank of Barossa Shiraz and would like to add oak for complexity and structure. Please suggest suitable alternatives and applications.

Toasted Oak Chip (Oak Xtra) – Generally used during ferment at an application rate between 4-6 grams/L. Adds instant oak complexity, binds and stabilises colour. Available in French and American Oak and suitable for use in a bag press.

Toasted Oak Plank – Can be used for ferment and maturation. Adds Oak complexity over a longer period of time, also binds and stabilises colour. Available in French and American Oak. The suggested rate would be 0.4m2/100L which is the equivalent to the Oak extraction - 40% of a barrique.

NOTES

Please note that A.P. John strongly advise our customers to consult our sales staff with regard to your specific requirements for the use of alternative Oak additive products, their application rates and seasoning regimes. Microclimate of vineyard, vintage variation and time specified with Oak can require an adjustment to rates and use of product as indicated above.

A.P. John supply a number of other products in addition to those mentioned above that provide Oak complexity but with differing sizes and surface to volume ratios. For more details on all of A.P. John’s alternative Oak additive products and their usage, please refer to the Products section of this site or ask our experienced sales staff for further information and advice.