Barrels, bins, & tanks!

It’s full steam ahead for vintage ‘23 and cellars are buzzing with the sound of fermentation. So, what’s the next step? Deciding which type of vessel to age this year’s harvest in.

And though we’re not sure how to feel about the premature halloween decor at the grocery store or the PSL advertisements, we are looking forward to sharing some bottles that have been getting us in the autumnal spirit!

Aging Vessels

There’s no shortage of vessels available to age wine in. In this weeks featured content piece, we’re going to briefly review some of the most popular vessels and their intended impact.

Oak

The most popular and well known of aging vessels is oak barrels and it might come as a surprise how much there is to consider when choosing a barrel. There are 3 main types of oak: American, French, and eastern European (Slovenian tends to be most popular). French oak barrels command the highest price points.

At your last wine tasting you likely heard your host say something along the lines of, “Aged in 50% new French oak.” When a wine is described as a percentage of “new oak” this means that 50% of the wine was aged in brand new oak barrels and the other 50% in neutral oak barrels, which had been previously used. The new oak barrels will impart particular characteristics on the wine such as secondary aromas like vanilla, clove, coconut, coffee, and smokiness.

The level of oak used on wine varies both by the winemaker’s style and the varietal. Oak barrels that are used for Port wine may be used for many generations to avoid any strong oak flavors, whereas a strong Napa Valley Cabernet may use 100% new oak barrels.

The size and toast level of the wood used for the barrels also change the profile of the wine. A larger barrel has less surface area contact with the wine contained in it when compared to a smaller barrel. So if a winemaker wants to impart a stronger oak profile, then a smaller, heavily toasted barrel will be used.

Stainless Steel

Stainless steel is the most neutral of aging vessels. The goal with stainless steel is the exact opposite of aging wine in oak. In fact, the goal is to impart no flavor at all to the wine. Instead, the winemaker is trying to allow the wine to express itself in its most true form. Many white wines utilize stainless steel tanks for fermentation to achieve a crisp and clean profile. Some winemakers may choose to mix stainless steel wine with an oak aged wine to increase complexity.

Perhaps the main advantage to using stainless steel is the ability to control oxidation. In a barrel, the wine is naturally exposed to small amounts of oxygen. But in a tank, the wine can be entirely protected from the air and the rate of oxidation can be controlled more directly by the winemaker.

Concrete

The use of concrete vessels is an old world method for aging wine, still used today. The effects of concrete vessels are somewhere between those of oak and stainless steel. Because concrete is porous it allows a small amount of oxygen to seep through to the wine. Therefore, concrete accomplishes a similar effect as oak (oxidation and mouth feel) without imparting the oak flavors. Concrete tends to preserve the purity of a varietal like stainless steel, while still developing texture.

Uncorked

Kinero “In Vain” White Blend

This one (as shown in the picture) is best for those first couple weeks of fall that are still warm enough to for the pool by the day, but chilly enough to turn on the fire pit come sunset. It’s an old vine white blend comprised of 51% Viognier, 36% Chardonnay, and 13% Chenin Blanc, all from Paso Robles. While Kinero’s current releases are sold out online, you can still find this bottle at The Good Land Wine Shop in Goleta and we are keeping our eyes peeled for the release of the next vintage!

Nose: lemon peel, green apple

Palette: minerality, Lemonhead candy, Asian pear

Pairs well with: chicken or veggie korma

Kleemeier Riverbench Pinot Noir

Axel Kleemeier is one of the assistant winemakers at Storm Wines and a rising talent among Santa Barbara County winemakers. This particular Pinot Noir is sourced from Riverbench Vineyard in Santa Maria, which is typically known for its spice and vegetable flavors.

Nose: rose petals, cranberry, spice

Palette: raspberry

Pairs well with: beef stew

Available at: Clean Slate Wine Bar in Solvang

What’s happening?

• Winemaker Happy Hour with Cadre: Region. in San Luis Obispo is hosting a winemaker happy hour with Cadre owner John Niven. The tasting includes 3 wines and oysters. The happy hour is Wednesday, September 27th and tickets are $35 for the tasting.

• Brecon Estate at Paso Wine Merchant: Join Brecon Estate’s winemaker and founder Damien Grindley at Paso Wine Merchant on Wednesday, September 27th from 5-7 PM. Taste through 4 different wines for $30. No advance purchase necessary.

• Dinner with Foxen Wines: To kick off Vintner’s weekend (More info. in next week’s issue!), join Foxen Wines for a dinner hosted at Pico in Los Alamos on October 13th. Expect a three course dinner paired with Foxen Wines. Tickets are $90 per person.

Cheers!

Issue #18