So many oak options...

Our efforts over the past decade have resulted in an oak treatment that creates a sophisticated, well-balanced red Bordeaux blend through careful flavor and structural development.

The premium French oak from 150-200 year old trees provides exceptional quality tannins and aromatic compounds. The tight grain structure releases flavors slowly and evenly, while the three-year air seasoning removes harsh tannins, creating smoother integration. Medium-plus toast with untoasted heads delivers complex vanilla, spice, and toasted notes without overwhelming the fruit character.

The 20-month aging protocol is particularly strategic. The initial 14 months in new oak allows maximum extraction of desirable compounds—vanilla, clove, and cedar flavors, plus structural tannins that add backbone and aging potential. The wine also undergoes micro-oxygenation through the barrel staves, softening tannins and developing color stability.

The final 6 months in neutral barrels is crucial for integration. This prevents over-extraction while allowing the oak flavors to marry seamlessly with the fruit. The wine develops tertiary flavors and achieves better balance between wood and fruit characteristics.

The cooperage selection—Bossuet, Vicard, and Sansaud—represents top-tier French oak known for elegant, refined flavor profiles rather than aggressive wood character. This treatment results in a complex wine with layered aromatics, structured tannins, enhanced aging potential, and the classic elegance expected from premium Bordeaux blends.​​​​​​​​​​​​​​​​