Hungarian Oak Barrels
Hungarian oak – both Quercus Petraea and Quercus Robur – is sustainably sourced from a variety of forests across the Carpathian Mountain basin.
Ideally suited to medium-bodied wines including Tempranillo and Sangiovese, as well as an alternative option for Shiraz and Chardonnay.
This barrel contributes attractive brown spice, with subtle toast aromatics. The palate exhibits spice with savoury tannins that respects fruit with mid palate depth. Ideally suited to medium-bodied wines, including Tempranillo and Sangiovese, but also working on Shiraz and Chardonnay.
We toast this barrel utilising an evolution of our proprietary ‘SFT’ method to enhance the micro climatic and organoleptic properties of this oak to further liberate the specific characters that this barrel expresses.
Hungarian oak – Quercus Petraea and Quercus Robur – is sustainably sourced from a variety of forests throughout Hungary.
Oak seasoned for 36+ months in Hungary receiving more than an average precipitation of 650mm pa prior to shipment to our cooperage in the Barossa Valley, South Australia. The oak then undergoes another two-to-four months of conditioning and stabilising moisture contents in our cooperage facilities to enhance the oak’s unique properties.