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Seasoning New French & American Oak in Tassie for Provenance

The first American and French Oak for natural airdrying has arrived at the cooperage. Airdrying of oak is one of the key factures in determining the quality and importantly the characteristics of the Oak that will end up influencing the contents of the barrel. Each seasoning location is essentially unique due to climate and indigenous micro flora. This presents an opportunity to produce new French and American oak barrels that are unique to Tasmania. There are several key climate factors that need to be present to potentially airdry oak successfully. Whilst generally speaking the main wine regions across Australia haven’t proven ideal for airdrying there are sites throughout Tasmania that seem ideal. Our objective is to identify three sites and have seasoning trials established prior to the end of June. We look forward to keeping up to date with this one.