Our Annual Maturation report will be released soon. But why is barrel maturation so important, and how does it affect red wine?
Oak is a contentious topic in wine circles. Being “over-oaked” or “under-oaked” is frequently debated, but ultimately oak’s role should never dominate nor be shy.
The presence of oak barrels at a wine farm is more than just the tradition, craftsmanship and romance of the industry. Their use is one of the most influential techniques in winemaking to deliver complexity, longevity and depth.
However, given the multiple factors that shape a wine, wood should enhance the structure and complexity without overpowering or underwhelming the wine’s intrinsic character. Too much oak masks the terroir and the fruit-driven character of the grape varietal. Equally the wrong choice of wood will deliver a fairly uninspiring wine.
There is little point in carefully selecting vineyard blocks, nurturing grapes and handling them gently in the cellar, only to be left with an over- or under-wooded wine.
For centuries wood has been used to store and transport alcohol, especially for long sea voyages. The use of clay amphorae and palm barrels by the ancient Egyptians and Mesopotamians paved the way for the emergence of oak barrels.
Over the years winemakers took advantage of the happenstance discovery that time in barrel enhances a wine’s structure and texture. By the 19th century, coopers perfected the craft and winemakers better understood how oak species, toasting levels, and barrel sizes affected wine.
French, Hungarian and American oak have become the industry standard due to their tight grain which minimise leaks and controls oxygen exposure, whilst imparting subtle flavours of tobacco, sweet spice, cedar and vanilla, and refining the wine.
Barrel size, age and the time spent in wood plays a significant role in the final wine. New oak can naturally dominate and for this reason winemakers usually select used barrels or a combination of new and older barrels for less overt woody flavours. The newer and smaller the barrel, the stronger the oak influence. A 225-litre barrique will have more impact than a 500-litre due to a higher percentage of the wine being in contact with wood. A once- or twice-used barrel will round and soften the wine whilst integrating the flavours.
Different levels of oak toasting can contribute to a variety of aromas – light toasting preserves the natural oak flavours imparting subtle spice while heavy toasting delivers aromas of caramel and vanilla.
The right choice in wood delivers tremendous mouthfeel and intensity without adding weight or noticeable oak flavour. The perfect balance lies in wood contact that enhances the fruit rather than competing with it.
While traditional barrel ageing remains at the core of premium winemaking, winemakers the world over have embraced evolving techniques to refine the maturation process. This includes wood alternatives and clay vessels such as amphorae (which create texturally rich and vibrant wines), as well as maturing different cultivars in various vessels before blending, to create wines that celebrate both tradition and innovation.
Despite innovations, oak barrels remain a timeless symbol of tradition and craftsmanship in winemaking. Their presence at wine farms signals winemakers’ pursuit of crafting wines that is unmistakeably true to the cultivar and its sense of place.