Oak in Winemaking UC Davis August 16 th, 2012. Oak Use What is the desired effect? –Wine structure and colour? –Small nuances to enhance wines natural.

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Presentation transcript:

Oak in Winemaking UC Davis August 16 th, 2012

Oak Use What is the desired effect? –Wine structure and colour? –Small nuances to enhance wines natural aroma and flavour? –Stylistic driver and differentiation of wines

Stylistic What is the characteristic style driver for the wine? –We drive to understand specific flavour and aroma attributes consumers are looking for: Vanilla Mocha Smoky Toasty Etc. Differentiation between brands

Oak Trials Screen different oaks via small scale trials –Tells us directionally if the wood has potential to hit the characters we are looking for –Get an idea of rate for style Dramatic differences in aroma, taste and texture Leverage 10-25K gal tanks (Valley Carboys) with same wine lots –Different rates, times and O2 regimes employed

Oak Aroma Profiles No Oak

Oak Aroma Profiles Oak 1

Oak Alternatives Trial 7

Oak with Similar Aroma Profiles 8

Distinctive Oak Alternatives 9

The Result of Our Years of Working and Testing Different Adjuncts…? Moved away from barrels Currently working with more than 40 types of oak Able to better meet quality and style targets Able to put wine into market earlier