| Barrel Maintenance |
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Heinrich Cooperage can offer broad grains right through to fine grains. We source our American Oak from the Missouri Ozarks, and our French Oak from the centre forest. By offering a range of grain profiles to our clients, the winemaker is able to specifically tailor their oak requirements.
All of our oak is seasoned for at least 24 months. The colder and wetter winters of France and Missouri provide better seasoning conditions than Australia, therefore most of the oak seasoning takes place in the country of origin. Heinrich is one of the very few cooperages to provide a barrel specification which includes seasoning length. Many other cooperages will season for only 6-14 months before coopering.
The coopering of the barrel has a significant effect on its performance, and at Heinrich, we are proud of the quality of our coopering process. Most important is the oak selection and toasting.
Production takes place at our Tanunda cooperage in the Barossa Valley, where we utilise the best cooperage machinery from Australia and Europe. Traditional techniques are maintained wherever possible - however, we are not a slave to tradition. At Heinrich, we will continue to blend tried and true practices with a quality focus and bold innovation.
All cooperages claim they make the best barrels - we invite you to come and visit our cooperage and see for yourself.
