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, as well as 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 across the Carpathian Mountain basin.
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. After taking delivery, the oak spends another four-to-six months conditioning, to stabilise the moisture content in our cooperage facilities, which further enhances the unique properties.
| Type | Capacity (L) | Weight (kg) | Surface Area (m2) | Height (cm) | Head Diameter (cm) | Bilge (cm) | Stave Thickness (mm) |
|---|---|---|---|---|---|---|---|
| Hogshead | 300 | 58.5 | 2.9 | 105 | 61 | 76.5 | 25 |
| Puncheon | 475 | 68.5 | 3.6 | 111.5 | 75 | 91.5 | 25 |
* Dimensions & Weights are based on average barrel specification.
A maximum of 10.5% moisture content is maintained throughout manufacture. This is the natural moisture content experienced across South Eastern Australia which ensures minimal shrinkage and provides exceptional sealing properties resulting in negligible leakage. Our barrels are not water tested prior to shipping.
