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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 as part of final blending component
or very rich, powerful style Chardonnay |
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MEDIUM
GRAIN
• Medium level of oak aromatic
• Medium level of tannins
• Benefits are expected with prolonged storage times (over
12 months). Lighter whites may require less time for desired oak
uptake
• Halfway between broad and fine grain. With lees stirring,
complex nutty, butterscotch and apricot flavours can be expected
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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 most classic white varietals. Prolonged
periods (18-24 months) of aging, with lees stirring is the key to
achieving finesse and maximising the benefits of this grain profile
• Light, integrated flavours that can be noted are - toasted
grain, hazelnut, honey and even hints of tropical fruits |
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BROAD
TOAST
•
More oak definition, more up front, stronger oak flavours can be
expected
• Less final complexity - can overpower lighter wines
• Lower levels of vanillin |
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MEDIUM
TOAST
• Softer oak definition
• Moderate levels of vanillin
• Good complexity through conversion of wood-sugars, butterscotch,
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 - burnt chocolate, smoke, hay and slight toasted coconut |
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