18.8/18.9 Maturation in Wooden Vessels & Lees Ageing for Red Wines

Question 1

Explain the winemakers options for achieving spicy oak flavours in inexpensive / hi vol wines in barrels.

Answer 1

It is unlikely that inexp wines will be aged in barrel for cost and logistical reasons.
As an alternative if oak aromas (cloves / char / vanilla) are desired alternatives - staves or chips can be inserted into SS or concrete vessels. (cheap and quick)

Question 2

What are the winemakers options for maturing med / prem / s-prem wines in oak

Answer 2

Deciding on barrel size:
Use of new oak - if oak derived aromas will enhance the complexity of the wine
maturing a proportion of wine in new oak (balance in large foudres)
While maturing in oak (for a few years) the gentle oxidation that occurs will encourage development of tertiary aromas in the wine, enhancing its complexity and quality.

Deciding on period -
-commonly 6m - 24m
period is sometimes dictated by the PDO laws

In summary the benefits of maturing in oak are:

• flavours of vanilla, cloves (new oak)
• soften tannins
• development of tertiary aromas
• enhanced complexity
• enhanced quality

Question 3

Why might a producer of a mid-market or premium red wine choose to not undergo any or extensive ageing in oak?

Answer 3

To focus on the primary aromas and flavours of wines

e. g.
- Loire Valley Cabernet Francs
- Spanish Mencias
- Argentine Malbecs

Question 4

Comment on lees ageing in red wines

Answer 4

Lees ageing in red wines can soften tannins.
Red wines may suffer a colour loss (reaction of the yeast with anthocyanins) therefore lees stirring is not done.
The wine will not be kept on the gross lees.
Racking is used to separate the wine from the lees.