"THE BEAN" & "BARREL ON A ROPE"

From the "Stavin" people, these are the only kind of barrel alternatives
that we have found to be equivalent to aging in an oak barrel.
Of course, barrel alternatives do not condense nor micro-oxygenate
the wine as barrels do. However ours do supply the
oak flavor/aroma equivalent of being in a new barrel.

The secret is the real oak fire-toasted "gradient" found only in our oak inserts.
 All other chips, cubes, and staves parts on the market are
oven toasted completely through, resulting in just a one-dimensional,
simplistic toastiness.
What you want from a barrel is the whole
gradient of roasting that provides the sweet caramel, honey, vanilla,
almond, coffee, and chocolate flavors/aromas.

This, plus 30 months naturally seasoned oak,
is what you get from our oak "Beans" and the "Barrel on a Rope" 

Dose per 5 gallons wine: Try 2.5 oz for 2 months for strong oak intensity
or .5 oz. for 2 months for a more subtle background hint.

Less for longer is always preferred for complete penetration and extraction.
Taste and smell regularly until you get the oak influence that you want.

These are 6 (about 12" long) new stave pieces, linked together with food-grade nylon zip ties, for easy insertion into and removal from a winery size, 60 gal., barrel. One end has a stainless steel eye hook that hangs from the barrel bung.
(sorry, too large for glass carboys)

They are custom toasted, using real oak fire, to either a "Rhone" style (equivalent to "Medium Plus" barrel toasting) that is a delicate/subtle balance of toast, vanillin, and spice flavors and aromas.

Or, for a more intense vanillin and toastiness, use the "Bordeaux" style (equivalent to "Medium Plus" barrel toasting).
You get a conservative, not overwhelming, amount of extraction in 2-3 months.
That's equivalent to ~ 3 months in a new, tight grain, 60 gallon French Oak Barrel.

Use in non-new to neutral barrels to add just the right touch of "new oak".

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