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BROAD
GRAIN
• Higher level of oak aromatics early
• Early uptake of oak flavours into wine
• Stronger and more overt flavours and oak aromas in a shorter
period
• More up front - suited to bigger, more robust red varietals
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MEDIUM
GRAIN
• Medium level of oak aromatics
• Medium level of tannins
• Moderate wine storage time required to reach desired oak uptake
• Halfway between broad and fine grain, providing good uplift
of oak flavours for medium to heavy bodied red wines |
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FINE
GRAIN
• High level of oak tannins
• More subtle and slower uptake of oak flavours
• Tightens wine structure, providing a seamless new dimension
• Less overt - suited to both lighter and robust reds. Prolonged
periods (18-24 months) of aging wine in this oak is the key to achieving
finesse and maximising the benefits |
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BROAD
TOAST
• More
oak definition, more up front, stronger oak flavours can be expected
• Less final complexity
• Lower levels of vanillin |
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MEDIUM
TOAST
• Softer oak definition
• Moderate levels of vanillin
• Good complexity through conversion of wood-sugars, slight cedar
wood, cigar box flavours can be expected |
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FINE
TOAST
• Oak
definition can be reduced
• Higher levels of vanillin
• Introduction of wide range of complex flavours can occur such
as - chocolate, licorice, and slight toasted coconut |
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