1. Laffort Technical Winemaking Representative – Central Coast
Marcy Mallette
Laffort Technical Winemaking Representative – Central Coast

2. LAFFORT PLANT DEDICATED TO OAK FOR OENOLOGY BORDEAUX

3. XTRAFORT EXPERTISE Oak origin selection
Oak seasoning (minimum 24 months)
MANAGEMENT Process
CONTROL Traceability
Oak contaminants (TCA, etc)
Oak compounds
GUARANTY Reproducibility of the profiles
Enological Codex conformity

4. NOBILE
The Range 7 & 12 mm

5. HEATING INDUSTRIAL TOOL

6. HEATING INDUSTRIAL TOOL

8. NOBILE The Range18 mm Why 18 mm ? « Soft Oak » Process:
Intensity
Dimension of the staves : 910 x 60 x 18 mm
Surface of contact : 0,144 m²
Weight : 600g
Origin : French Oak
Why 18 mm ?
The thickness of the stave influence the volume
and amplification in mid-palate.
Staves 18 mm : Amplitude ++++
« Soft Oak » Process:
Pre-heating which allows to optimize the process of toasting of the staves.

9. NOBILE The Range18 mm 18-XBASE 18-XTREME 18-DIVINE Stave PROCESS
LEVEL OF TOAST
NOSE
MOUTH
Stave
18-XBASE
Convection
Soft & long
Fruity, without toasting notes
Respectful of the fruit.
Full & Volume.
18-XTREME
Homogeneous
Medium Plus Toast
Strong oak intensity.
Roasted & mocha characters.
Enhance aromatic expression of ripe fruit. Sweetness with mocha & roasted coffee notes.
18-DIVINE
Gradient
of toast
Slow & long
Fruity with complex toasted aromas.
Bring texture. Extends the fruit until a complex final.

10. Convection and Infrared
NOBILE
Positioning by process
Stave FRESH
Stave SENSATION
Stave INTENSE
Stave 18-XBASE
Stave 18-XTREME
Convection
Stave 18- DIVINE
Stave REVELATION
Stave AMERICAN REVELATION
Infrared
DOSAGE :
7 mm 1 to 4 staves/hL
12 mm 0,5 to 2 staves/hL
18 mm 0,5 to 3 staves/hL
Stave ELITE
Convection and Infrared

13. Laffort – Nobile Contacts
Central Coast –Monterey, SLO, Santa Barbara Marcy Mallette NAPA Jillian Johnson Sonoma Lindsey Otis Central Valley Matt Ridge