Barrels.

RED WINE BARRELS

Barrel Associates American Water Bent
Petite Sirah, Zinfandel

Big-time vanilla but integrates well with reds. Best used as a blending component. Rich, creamy caramel sneaks up in the finish to add depth and clarity to mid-palate and finish.


Barrel Associates Deep Toast
Zinfandel

Nice vanilla components; does not integrate as well as the water bent barrels at first but in time actually seems to bring the darker aspects of the wine out. The black cherry and more brambly components of Zinfandel become highlighted.


Belair
Cabernet Sauvignon, Merlot

A Bordeaux barrel that highlights the creamy components of Cabernet Sauvignon and adds fatness to Merlot. This barrel integrates very fast into the wine and never appears to overpower the fruit. As a blending component, it seems to fill in where other barrels are lacking.


Berthomieu
Cabernet Sauvignon, Merlot, Zinfandel

Used in Zinfandel, Cabernet and Merlot. Brings a high tone to the wine and focuses a bright fruit aspect. Soft and very elegant with subtle roasted coffee bean and floral components.


Billon
Cabernet Sauvignon, Syrah, Zinfandel

Spicy vanilla with subtle cherry cream soda aromatics and flavors. This barrel accentuates the briary fruit of Zinfandel, the exoticness of Syrah and the intense black currant of Cabernet.


Bordelaise
Cabernet Sauvignon, Merlot

A Bordeaux barrel that adds roundness and a sweet white chocolate component to our Bordeaux program. A barrel that demonstrates nice structure and highlights the aromatics without pushing too hard. A nice cinnamon spice that is very enticing.


Boussuet
Cabernet Sauvignon

Used in only Merlot. Even at heavy toast, this barrel is fruit-driven and creates enormous richness in the front and finish of the palate. Subdued but very focused.


Boutes
Cabernet Franc, Cabernet Sauvignon, Merlot

Used in our Bordeaux program. Adds delicate layers of chocolate roasted oak and smoke that remind you of a puff pastry filled with smoked beef and a light cream sauce. The mid-palate and finish are accentuated by using this barrel.


Chalufour
Cabernet Franc, Petite Sirah, Syrah

Lavender and violets and subtle hints of vanilla soar from wines aged in these barrels. We love to use these in Syrah, Petite Sirah and Cabernet Franc. This barrel adds such elegance, finesse and integration of oak and wine that it is amazing.


Cooperage Consulting, Carved and Grooved
All reds

Very similar in design to Seguin Moreau, but the flavor profiles are very different. This is a little more aggressive in the mid-palate but a touch more elegant in the nose.


Damy
Petite Sirah, Syrah, Zinfandel

Adds softness, mid-palate mouthfeel and floral aromatics and flavors at the same time. This barrel is always in the background of the wine but never overpowers it. Subtle vanilla and just a hint of clove adds to the delicate complexity of the wine.


Dargaud/Jaegle
Petite Sirah, Syrah, Zinfandel

The VictoriaÌs Secret of barrels. Soft and elegant with a satiny mouthfeel. Has just enough cinnamon and spice to keep you intrigued without covering the beautiful fruit.


Dargaud/Jaegle Marcel Cadet
Syrah

Sweet almonds and black cherry are expressed in all wines it has been used in. Subtle wood tannin with just a hint of sandalwood. This barrel seems to take a bit longer to integrate in reds than in whites.


Dargaud/Jaegle Vallurine
Petite Sirah, Syrah

Fire bent, not water bent as the other barrels. This produces a wine that is very fruit-forward and adds depth to the mid-palate and finish. Adds layers to a wine with hints of smoke and black pepper.


Demptos American
Petite Sirah, Syrah, Zinfandel

Lemon custard and hints of nutmeg and vanilla beans weave in and out of the red wines, both in the aromatics and palate.


Demptos American, Extra Smoke
Petite Sirah, Syrah, Zinfandel

The extra smoking process has actually integrated the sweetness of the lemon custard and vanilla, and provided a richer and more intense wine. As a blending component, this will provide a nice, layered component to Zinfandel and Syrah from warmer climates.


Demptos LB Syrah
Syrah

Toasted almond and delicate vanilla are the focus of aromatics and flavors. This barrel improves the mid-palate and finish when using it for cool-climate Syrah, and more on the front palate and finish on warm-climate Syrah. A very slow integrator that allows the complexities of the barrel to show at different phases of the aging process.


Demptos Smoked Heads, (American) Burgundy Shaped
Petite Sirah, Syrah, Zinfandel

Adds depth and richness to the final wine (mostly in the front and back palate), be it Zinfandel or Syrah. It seems to add even more complex aromas to Petite Sirah while it tends to tone down the mid-palate of this grape variety. As a blending component, it seems to highlight the aromas and flavors of other barrels while toning down its attributes.


Ermitage
Petite Sirah, Syrah

As the name suggests, these barrels are designed with the Rh�ne Valley in mind. This barrel enhances the darker aspect of Syrah, including black cherry, black pepper and a soft smoky character with hints of cedar.


Francois Freres
Cabernet Sauvignon, Merlot, Petite Sirah, Syrah, Zinfandel

Intense aromas and flavors of chocolate and French vanilla bean. Softens the hard tannins and really rounds the wine. This barrel never loses focus that the fruit is what matters.


Francois Freres Oregon American
Zinfandel

First year in use so a bit hard to tell. So far we find them to be a bit hard, aggressive but very aromatic. Aromas and flavors of toasted marshmallow and toasted wood shavings with hints of freshly cut cedar are very apparent.


Gamba
Zinfandel

French oak brought to Italy, where it is air-dried and coopered. These barrels are used in Zinfandel, where they come across very toasty, resinous and herbal but in a very exotic way. These barrels highlight the darker fruit aspects of the wine and seem to work the front, mid and back palate of all the wines. Although I would not say these are barrels of finesse, I would say they are great blending tools to add complexity and dimension to full-bodied Zinfandels.


Gamba, European barrel
Zinfandel

Toasted almonds with subtle hints of vanilla but lots of cinnamon and nutmeg. A bit aggressive and showing some hard edges. This will be a barrel that will need time to integrate. I feel it can be a nice component barrel.


Gillet
Petite Sirah, Syrah

A behind-the-scenes type barrel. Very elegant and shy in its extraction of flavors, even when heavily toasted. Sweet, floral and very intriguing. Gillet barrels also help to create fuller mouthfeel while staying elegant and balanced. A very pure fruit barrel.


Heinrich Australian American
Syrah, Zinfandel

Tight grain Missouri Oak that is air-dried in the Barossa Valley of Australia, coopered in Australia and shipped back to the U.S. Very floral and fruit-focused. The barrel amplifies the blackberry and cherry aromatics of wine while laying a thick coat of vanilla cream on it. While it gives great texture and mouthfeel to the wine, it sometimes appears to follow in the mid-palate. This is a great barrel for Shiraz, hot climate Syrah and Zinfandel.


Intermedio (Eastern Europe Blend)
Petite Sirah, Syrah, Zinfandel

Spicy and very aromatic. Doesn't integrate well at an early age, but in time should prove to be a nice blending component. A nice front palate and finish are its best attributes.


Keystone
Zinfandel

Pennsylvania oak but with a French twist. Nice, rich vanilla, but never overpowers or becomes high-toned. Opens up the mouthfeel without making the wine heavy. Works really well with Zinfandel.


Lafitte American
Petite Sirah, Zinfandel

Lafitte is now Vicard American.


Martine
Petite Sirah, Syrah

Produced by the apprentice from the Meyrieux cooperage, this barrel is a bit more subdued than the Meyrieux but also adds more roasted characteristics (roasted herbes de Provence). Great integration with Syrah and Petite Sirah. Always fascinating to smell and taste wines from these barrelsÛvery pretty.


Mercier
Cabernet Franc, Cabernet Sauvignon, Merlot, Zinfandel

Slams into the wine like a freight train for the first four months, but then chocolate, creamy cherry, caramel and roasted nuts become present, evolving into a beautiful package. A front and mid-palate barrel used in the Bordeaux program and some Zinfandels.


Meyrieux
Petite Sirah, Syrah, Zinfandel

This barrel was especially designed for Syrah. We use it in both the Petite Sirah and Syrah programs and are beginning to use it in Zinfandel. Spicy, rich, smooth and always perfect integration. Creates roundness and softness to even the biggest wines; in a word, finesse. One of Rosenblum's favorite barrels but extremely difficult to obtain.


Mistral American
Syrah, Zinfandel

A little too high-toned and a touch hard on the mid-palate at a young age. In seven months time, they do integrate and actually improve the mid-palate and front palate. The back palate falls short, so one must use this in programs that are stronger in back palate barrels to make this barrel shine. Works well with Zinfandel and Syrah.


Nadali» American Pennsylvania
Petite Sirah, Zinfandel

Big time vanilla, roasted nuts, caramel and subtle hints of butterscotch are both in the aromatics and palate. This barrel gives incredible mouthfeel. We are talking big mouth feel but never overpowering, and it always stays focused.


Nadali» American Virginia
Petite Sirah, Zinfandel

Turn the volume up on the fruit. Soft vanilla wrapped in cinnamon, clove and nutmeg are components, but they never overpower the fruit aspect of the wine. This barrel actually intensifies the fruit as the wine ages and focuses the spice character of the wine.


Quintessence
Cabernet Franc, Cabernet Sauvignon, Merlot

Used exclusively in our Bordeaux program. Very rich and exotic. Adds a nice cedar box component, with subtle hints of creamy chocolate.


Radoux American Oak Blend
Zinfandel

Appalachian, Missouri, Minnesota, with toasted heads. Very hard and woody by itself, but as a small blending component with other barrels it shows itself in a positive light. Adds structure and highlights the positive aspects of other barrels. Use only in powerful Zinfandels.


Radoux Appalachian American
Zinfandel

Vanilla and cinnamon toast aromatics and hints of creamy coconut. The wood is very tightly grained thus releasing these components very slowly, creating a wine with finesse but also with structure.


Radoux French
Syrah, Zinfandel

Very aggressive at first but integrates well over time, only used in the Bordeaux program at this point. It shows nicely but has a few rough edges. This barrel works as a component in lower levels for the Rosenblum style.


Radoux Minnesota
Zinfandel

Rough around the edges, it does add a spicy component that works well in small amounts. Not as aromatic as other American oak choices, it does seem to add mid-palate complexities and textures not achieved by other states. A Zinfandel barrel.


Remond
Petite Sirah, Syrah

A full-blown, take-no-prisoners type of barrel. Smoky, exotic, spicy, sweet, creamy caramel with hints of cedar on the edges. This wine also seems to promote the minerality of both Syrah and Petite Sirah, for which we use it exclusively. An intense barrel that we are starting to use more with these Rh�ne varieties.


Rousseau
All reds

This exotic barrel highlights the dark fruit aspect of a wine while imparting a dark chocolate with cream sauce on puff pastry flavors and aromatics. It's the "everything" barrel. I like it in everything, and it's probably one of my most elegant barrels.


Saury
Petite Sirah, Syrah, Zinfandel

Used mostly in the Syrah, Petite Sirah programs and a few Zinfandels. Gives a roundness and softness to the hard spots of a wine without influencing the structure. Very subtle in its extraction and never overpowering. Appears to highlight the front and mid-palate of a wine the most.


Saury American Fire Bent
Petite Sirah, Syrah, Zinfandel

Nice integration from the start. Works well on the mid-palate and the front palate. Adds a bit of depth where the water bent lacks. Not as sweet as the water bent, but a more masculine barrel.


Saury American, Immersion, Water Bent
Petite Sirah, Syrah, Zinfandel

Perfect integration with Syrah, Petite Sirah and Zinfandel. No aggressive harsh tannins, create a wine with pure elegance. Tones down the heavy vanilla qualities usually associated with American oak. Nice front palate and finish. "Elegant" best describes this barrel.


Seguin Moreau American U-Stave
All reds

Dark chocolate with hints of roasted coffee bean in a very rich and seductive smoky oak package. One must see this barrel to believe it.


Seguin Moreau Bordeaux Chagny Blend Med (with smoke)
Syrah

The wood used in the Chagny blend originates from the forests of Vosges, Argonne (a small forest near the Champagne region) and center of France. Using a lid for the last 10 minutes of toasting time creates the smoke influence.


Seguin Moreau Bordeaux Export American U-Stave Heavy with French Oak Toasted Heads
Petite Sirah, Syrah, Zinfandel

Over the top U-Stave with more exotic heavy toasting but with a soft roundness added by the toasted French heads. The mouthfeel is rich and round with interwoven flavors wrapped around integrated oak.


Seguin Moreau Bordeaux Export Euro Reference Heavy (with smoke)
All reds

A European assemblage of Sessile oak from France, Germany, and the Riga region in the heart of the Baltic countries and from the south of the Carpathian mountains.


Seguin Moreau Bordeaux Export Euro Reference U-Stave Medium (with smoke)
Petite Sirah, Syrah, Zinfandel

U-Stave features quicker oak extraction, more intensity and depth, but with softer, richer extraction for more integrated oak with the fruit. The smoke adds an exotic mocha bean character to the wine and a greater complexity of sensual aromas.


Seguin Moreau Bordeaux Export Russian Oak Heavy (with smoke)
Petite Sirah, Syrah, Zinfandel

Wood from the Adygei Republic in Southern Russia at the base of the Caucasian mountain range. The species of oak is Quercus sessilis, the same used in France for barrel production. Very sweet flavor and aromatics. Adds depth and roundness to the front and mid-palate.


Seguin Moreau French Heads American Barrel
Petite Sirah, Syrah, Zinfandel

All the richness of American oak with subtle nuances of finesse from the French heads. The use of heavy toast allows this barrel to produce great smoky dark chocolate aromas and flavors with subtle cinnamon and brown sugar in the background. This barrel adds depth and structure to the blend, and is best with Zinfandel and Syrah.


Sirugue
Syrah, Zinfandel

This is a new barrel for us so the jury is still out. We can say so far that this barrel is adding finesse and subtle aromatics of exotic spice and roasted herbs. Very intense.


St. Martin
Cabernet Franc, Cabernet Sauvignon, Merlot

Very similar to Vicard but a little more subdued and focused on the mid-palate of the wine. Vicard and St. Martin complement each other and work together well.


St. Martin Oregon
Cabernet Franc, Cabernet Sauvignon, Merlot

Very toasty, resinous and loaded with caramel and fresh ground French roasted coffee. Very close to French oak but with a bit firmer tannin level. Really stabilizes the color of a wine, plus adds structure to the mid-palate.


Taransaud
Cabernet Franc, Cabernet Sauvignon, Merlot

Rich, dark chocolate with smoky roasted coffee beans, with hints of caramel and butterscotch. Adds incredible richness and mouthfeel. Perfect for the big Bordeaux blends.


Tonnelleries De Corrize Water Bent Barrels
Petite Sirah, Syrah

A perfect combination with Syrah, and Petite Sirah highlights the black fruits, lavender and violets of this varietal. Always subtle in its expression in the wine and gives a silky round mouthfeel.


Treuil
Cabernet Franc, Cabernet Sauvignon, Merlot, Zinfandel

This barrel is overpowering and very hard initially, but with six monthsÌ aging of a new wine, it starts to integrate and becomes very special. Bordeaux blends and powerful Zinfandels do incredibly well in Treuil. They add depth, structure and intensity in the mouthfeel and pump up the volume in the aromatics.


Vicard
Cabernet Franc, Cabernet Sauvignon, Zinfandel

Chocolate! Chocolate! Chocolate! Loaded with bittersweet chocolate and a hint of milk chocolate in both the aromas and flavors. The perfect barrel for Cabernet and for BAZ (Big A-- Zin). Rich and intense and full of toasty flavors that integrate so well that it is easy to make great wine.


Vicard American
Zinfandel

American oak air-dried in France and coopered in France then shipped back. Lots of coconut, vanilla and a touch of herbs. Gives mouthfeel and roundness to the wine. In small quantities this can be the perfect component barrel, but too much of a good thing is overpowering. Lafitte feels the microorganisms and weather conditions of France are much different than in America, and thus air-drying is an important practice.


World Cooperage Cote d'Or
Syrah

Works very well in Syrah. An in-the-background barrel that allows the fruit of the wine to show itself while lightly lacing it with satiny vanilla and roasted herbes de Provence.

Oak Flavor Characteristics By Region

French


Nevers:
Contributes a spicy, almost cinnamon-like flavor, although it can initially seem aggressive in tannin if not toasted enough.


Vosges:
Offers a sweet, subtle vanillin aroma that complements a fruity character. Above all, it offers a softer texture on the palate.


Allier:
Releases its perfume slowly with finesse and seems to have a spicier oak component. It is well-suited to red and white wines.


Bertranges:
Tight grain, that seems to be a bit more aggressive at first, but with time, produces a wine that is both elegant and full-bodied. Slow integration allows the spices, roasted almonds, and both the vanilla and caramel components to be multilayered.


Bourgogne:
Not as aggressive as Nevers. Appears to integrate very well with wine after about five months. Nice aromatics of sweet but subtle sugar cookie dough and vanilla aromatics. A very elegant mouthfeel but with an intensity that is very focused on spice.


Troncais:
Located in Allier, it releases its perfumes ever more slowly and offers a high level of finesse on the palate. It is typically the tightest grained French oak, which explains its slower rate of extraction.


American

Oregon:
Very toasty, resinous, caramel, coffee, spicy and herbal. It is slightly more phenolic than French oak.


Missouri:
Big flavors of vanilla, lemon and spice. These barrels can also show an herbal side if not dried or toasted properly.


Pennsylvania:
Tight grain, very reminiscent of French oak but with more coconut and vanilla extraction.


Virginia:
Coconut, vanilla and cinnamon extract fast into the wine but over time integrate extremely well. Gives the wine finesse and mouthfeel.


Eastern European

Euroblend:
A mix of woods from Hungary, Lithuania, Romania, Russia, Slovakia and the Ukraine. A very exciting barrel. Lots of spice and roasted nut smells and flavors. Many flavors are reminiscent of American oak but slightly more focused on the elegant aspect. Sweet hot cinnamon and nutmeg aromas and flavors are always prominent.


Russian:
The flavor profiles of many American oak barrels (vanilla, hot cinnamon, cream), but with the softness and elegance of French oak. Russian oak stands out in a blind tasting; but it can be too much. A great component, which I feel adds extra layers to a wine program.


Toast Levels

House:
Each cooperage has its own house style, some heavier and some lighter than others.


Medium:
The most neutral of the toast levels, allows for good oak extraction and less of the sweet flavors of the Medium Plus and Heavy toast.


Medium Plus:
Extraction of vanilla and coconut, and more intensity on the sweet flavors the barrel contributes.


Heavy:
Rich and very intense; you need a wine that can handle all the flavors and extraction of tannins this barrel contributes to a wine. In the Rosenblum programs, we have increased our quantity of heavier toasted barrels due to the richness and power our wines achieve.

White Barrels
Barrel History
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