American Oak Fans & Staves
Quality American Oak.
Two Toast Options.
The A.P. John Coopers Missouri Fans are available in two different toast options, providing options for winemakers.
The ‘fan’ pack can be used during alcoholic and malolactic fermentations as well as for maturation applications. The A.P. John ‘fans’ offer a surface-to-volume ratio that provides the winemaker with optimum control over the regulation of the transference of oak flavours and characteristics.
Our packs have been designed for easy installation across small, medium and large tanks (from 1000L upward). Experience with A.P. John ‘fans’ indicates applications of between one and three square metres per 1000 litres of wine delivers the integration sought by most winemakers.
Complete with stainless steel wire and carabiner (snap hook) for securing to existing rings, lugs or the tank lid. A.P. John packages ‘fans’ to ensure freshness and to keep packaging materials to a minimum, however we can pack to suit your individual requirements. No assembly is required.
Please contact our experienced sales team for more information about oak types and application rates to suit your specific requirements.
Convection Oven Toast:
Complex toast with hints of caramel sweetness. Showing lots of mid palate development with vanilla and malt. Best for wines that might benefit from a sweet, rich flavour contribution.
Traditional Fire Toast:
More subtle aromatics than the convection toast. Moving into the sweet brown spice and vanilla spectrum. The fine oak tannins are firmer, more linear and structural. Best-suited to wines that already have good fruit sweetness but require structure and complexity.
The oak is sourced from Central Missouri – along the high-ridge growth areas. Generally, the soils have a thick layer of limestone substrate.
Average rainfall: 990mm pa
Elevation average: 400 metres
The oak is seasoned at the mill for two winters, where it receives an annual precipitation of 1600mm (plus snow) prior to shipment to our cooperage in the Barossa. The oak then spends another two-to-six months in our seasoning yard for further conditioning, which further enhances the unique properties, and to stabilise the moisture content.