Calling out bad barrels

[Eric_Keating]

For my Cabs, Malbecs, and Merlots I have had great results from Seguin Moreau, St. Martin, and Taransaud.

[John_Cabot]

@Brian Loring

We’ve had really good luck with the Seguin Moreau French pinot barrels. Usually very high-toned spice from them. No dill.

But I am starting to lean more towards Rousseau Video, Remond Allier, Ermitage Allier/Bertranges (mixed staves), Meyrieux, and Francois Freres 3 year Bertranges.

Different forests on the Seguins? WTF?

McPrice pulled me an 08 Syrah(Larner) sample on a new Meyrieux barrel. Wow! Beautiful flavors, though very strong- you must have to use a relately small percentage of these barrels- but I was sold.

[John_Cabot]

@John Cabot

@Brian Loring

We’ve had really good luck with the Seguin Moreau French pinot barrels. Usually very high-toned spice from them. No dill.

But I am starting to lean more towards Rousseau Video, Remond Allier, Ermitage Allier/Bertranges (mixed staves), Meyrieux, and Francois Freres 3 year Bertranges.

Different forests on the Seguins? WTF?

McPrice pulled me an 08 Syrah(Larner) sample on a new Meyrieux barrel. Wow! Beautiful flavors, though very strong- you must have to use a relately small percentage of these barrels- but I was sold.

What kind of characters do you get from Ermitage barrels- I here a lot of people like them for Syrah as well.

[Brian_Loring]

We use the standard Center of France Burgundy barrel. Not sure why the difference.

The Meyrieux barrels are monsters, so we do use only a small portion of them on the Pinot. We’re also using them on our Cabernet / Mourvedre project - and they kick ass on those varieties. Tons of chocolate!

The Ermitage give us some high-toned spice… more than SM and less than the Rousseau Video. The Video barrels are really slutty that way The Ermitage also can bring some caramel notes - like we see from Remond.

[John_Cabot]

I tried some D&J Center in 08 and was really pleased with the spice and the way it really accented the fruit of the Syrah/Vio co-ferm.

[Todd_Hamina]

I buy FF, Allary, and DeFerrari (which is Oregon Barrel Works, but with French wood coopered in McMinnville).

I like, but not enough; Damy, Sirugue and Saury.

Have dropped Rousseau, Remond and Cadus.

No love for Billon, Mercurey, D&J and most American oak.

[Merrill_Lindquist]

Can a Cab girl reply with a first post? When the tonnage came in so high with the 2005, I was sent scurrying (yeah, it’s a good word) for an additional barrel. I found a Nadalie available, and I grabbed it. Nadalie is now part of my barrel line-up. I do not want 100% Nadalie, but I do like what it adds to my wine’s profile.

[Terence_T-Bone_Livingston]

Just tasted all 143 '08 barrels last Thursday. Actually got some dill aromas and flavors from our small amount of '08 Marcel Cadets.

Like Brian, we also have good luck with Seguin Moreau.

And dropping Bel Air.

Really love the purity and fruit aspect on older barrels (04 / 05).

Very interesting working with different coopers / barrel age / in Pinot. Always an interesting and learning experience.

[John_Cabot]

Anyone ever try any of the FF Hungarian oak barrels that Mel Knox sells? Sounds pretty good.

What other Hungarian/EE barrels have you guys tried and liked or didn’t?

[John_Cabot]

@Merrill Lindquist

Can a Cab girl reply with a first post? When the tonnage came in so high with the 2005, I was sent scurrying (yeah, it’s a good word) for an additional barrel. I found a Nadalie available, and I grabbed it. Nadalie is now part of my barrel line-up. I do not want 100% Nadalie, but I do like what it adds to my wine’s profile.

Hi Merrill,
Great to see you over here.

Allier or Nevers on the Nadalie? We have used both in the past and been really pleased with them as well- also Taransaud- great combo for Cab, Merlot, and Franc- even some older barrels(3-5yr) for our Zins- as I’m not a fan of much oak on Zin.

[Merrill_Lindquist]

@John Cabot

@Merrill Lindquist

Can a Cab girl reply with a first post? When the tonnage came in so high with the 2005, I was sent scurrying (yeah, it’s a good word) for an additional barrel. I found a Nadalie available, and I grabbed it. Nadalie is now part of my barrel line-up. I do not want 100% Nadalie, but I do like what it adds to my wine’s profile.

Hi Merrill,
Great to see you over here.

Allier or Nevers on the Nadalie? We have used both in the past and been really pleased with them as well- also Taransaud- great combo for Cab, Merlot, and Franc- even some older barrels(3-5yr) for our Zins- as I’m not a fan of much oak on Zin.

Thanks for the welcome, John. My client/friend Professor Vastola suggested I check in over here, and I have been lurking for a bit. I am not sure on the Nadalie - it is stored offsite. I took whatever they had as there was a barrel shortage in 2005. I have since just ordered additional barrels saying “give me what I got last year.” Paperwork shows it to be Bordeaux export French oak blend medium toast.

[Linda_Baehr]

@John Cabot

Anyone ever try any of the FF Hungarian oak barrels that Mel Knox sells? Sounds pretty good.

What other Hungarian/EE barrels have you guys tried and liked or didn’t?

We use both the Kadar and Trust Hungarian bbls. I like the Kadar better- usually M+ toast. It seems like a lot of Zin producers like Hungarian. I’ve never tried it on another variety other than Zin, though.

[Randy_Sloan]

@Peter Cargasacchi

Every now and then you find a new barrel that is corked. They happen, make sure you find them before you put wine in them.

We had that happen for the first time in 2008 with a barrel from a very well known cooperage that we have used for many years. They bought back the barrel, paid us generously for the ruined wine, and are giving us a credit for another new barrel this vintage. Or I guess I should say, their insurance company did all that. Other than the fact that we’ll have less 08 Butterdragon to release, it worked out pretty well. I don’t have to sell that wine now.

[Linda_Baehr]

@Randy Sloan

@Peter Cargasacchi

Every now and then you find a new barrel that is corked. They happen, make sure you find them before you put wine in them.

We had that happen for the first time in 2008 with a barrel from a very well known cooperage that we have used for many years. They bought back the barrel, paid us generously for the ruined wine, and are giving us a credit for another new barrel this vintage. Or I guess I should say, their insurance company did all that. Other than the fact that we’ll have less 08 Butterdragon to release, it worked out pretty well. I don’t have to sell that wine now.

We had that happen with a Berger barrel before my time here at Peachy. We don’t get them any more.

[Kristen_Murphy]

@John Cabot

Anyone ever try any of the FF Hungarian oak barrels that Mel Knox sells? Sounds pretty good.

What other Hungarian/EE barrels have you guys tried and liked or didn’t?

Eeek, I’ve never had good luck w/ wines from Hungarian or Slovakian oak. I find it to be way to harsh on the palate. What are some thoughts on this?

[John_Cabot]

@Kristen Murphy

@John Cabot

Anyone ever try any of the FF Hungarian oak barrels that Mel Knox sells? Sounds pretty good.

What other Hungarian/EE barrels have you guys tried and liked or didn’t?

Eeek, I’ve never had good luck w/ wines from Hungarian or Slovakian oak. I find it to be way to harsh on the palate. What are some thoughts on this?

Wow, I’ve never experienced this. We’ve been using hungarian oak for the last five vintages and have been really pleased with them. What cooperage/ toast levels were the barrels you are reffering to?