Oak Protocol for Soft Light Red For Early Release

1. Fermentation, for color enhancement and stabilization

• 3-5 g/l untoasted Chips or a combination of untoasted and toasted oak (light, medium or medium plus chips) or French Oak house toast Flour

2. Aging

• French Medium oak if the wine lacks structure
• French Medium Plus, French Medium Plus Plus, American Medium or American Medium Plus for aromatic enhancement as per flavor profile preferences

3. Pre-bottling “dress-up”

• If aromatic enhancement is necessary, Oak Cubes (% new barrel intensity) or Chips (1-3 g/l) of desired flavor profile are suggested
• Light and medium toast levels to be avoided as they increase the amount of tannins and their perception
• Ideally at least 8 weeks of contact should be allowed (could be less for cubes)

Oak Protocol for Reserve Red Wine

1. Fermentation, for color enhancement and stabilization

• 3-5 g/l untoasted Chips or a combination of untoasted and toasted oak (French light or medium toast) or French Oak house toast Flour

2. For 12-24 Months

• Aging in barrels: inserts, Chain of Oak in French Medium, French Medium Plus, French Medium Plus Plus, American Medium or American Medium Plus for aromatic enhancement as per flavor profile preferences
• Aging in tanks: Tanks Staves, Fan Innerstave, Bag of Block in desired flavor profiles
• Mimicking new barrel impact – Innerstave Revere Oak, 36 months naturally aged French oak in 3 barrel like flavor profiles

3. Pre-bottling “dress-up”

• If aromatic enhancement is necessary, Oak Cubes (% nbi) or chips (1-3 g/l) of desired flavor profile are suggestible
• Ideally at least 8 weeks of contact should be allowed (could be less for cubes)

Oak Protocol for Chardonnay Early Release

1. Fermentation and aging on lees

• 1-3 g/l untoasted Chips (optional)
• Oak Cubes, Fans of other formats (%nbi) or Chips in desired flavor profiles

2. Aging

• Oak Cubes (%nbi) or 3-5 g/l Oak Chips – a choice of or a combination of French Medium, French Medium Plus, American Medium Plus or a desired flavor profile or mixture

3. Pre-bottling “dress-up”

• If aromatic enhancement is necessary, Oak Cubes (% nbi) or Chips (2-3 g/l) of desired flavor profile are suggested. Best to have at least 8 weeks extraction time (could be less for cubes)

Oak Protocol for Reserve Chardonnay

1. Fermentation in neutral barrels

• Barrel Inserts or Chain of Oak in desired combination of flavor profiles (1 barrel insert = 100% new barrel impact; 1 chain =1/3 of a new barrel impact)
• Innerstave REVERE Oak, 36 months naturally aged French oak in 3 barrel like flavor profiles

2. Aging

• Barrel Inserts or Chain of Oak in desired combination of flavor profiles (1 barrel insert = 100% new barrel impact; 1 chain =1/3 of a new barrel impact)
• Innerstave REVERE Oak, 36 months naturally aged French oak in 3 barrel like flavor profiles

3. Pre-bottling “dress-up”

• If aromatic enhancement is necessary, Oak Cubes (% nbi) or Chips (2-3 g/l) of desired flavor profile are suggested. Best to have at least 8 weeks extraction time (could be less for cubes)

Oak Protocol for Rhone Varieties, Petite Syrah

1. Fermentation for color enhancement and stabilization

• 3-5 g/l untoasted Chips or a combination of untoasted and toasted oak (French light or medium toast) or French Oak house toast Flour

2. Aging

• Aging in barrels: Barrel Inserts, Chain of Oak in French Medium, French Medium Plus , French Medium Plus Plus, American Medium, American Medium Plus for aromatic enhancement as per flavor profile preferences
• Aging in tanks: Tank Staves, Fan Innerstave, Bag of Block in desired flavor profiles
• Mimicking new barrel impact: Innerstave REVERE Oak, 36 months naturally aged French oak in 3 barrel like flavor profiles
• French Medium Plus Plus specifically suitable for enhancing the fruit characteristics of Syrah and Petite Syrah, with addition rate 10-30% new barrel intensity

3. Pre-bottling “dress-up”

• If aromatic enhancement is necessary, Oak Cubes (% nbi) or Chips (1-3 g/l) of desired flavor profile are suggestible, with FM+, AM+, FM++ best suited to the varietal aromatic characteristics
• Ideally at least 8 weeks of contact should be allowed (could be less for cubes)

Oak Protocol for Pinot Noir

1. Fermentation for color enhancement and stabilization

• 1-3 g/l untoasted Chips or a combination of untoasted and toasted oak (French light or medium toast) or French Oak house toast Flour

2. Aging

• Aging in barrels: Barrel Inserts, Chain of Oak in French Light, French Medium, French Medium Plus or French Medium Plus Plus for aromatic enhancement as per flavor profile preferences
• Aging in tanks: Tank Staves, Fan Innerstave, Bag of Block or Cubes in desired flavor profiles (%nbi)
• French Light toast is specifically suitable for enhancing the fruit characteristics of Pinot Noir, with addition rate 15-30 % new barrel intensity
• French Medium Plus Plus toast is specifically well suited for enhancing stone fruit aromatics, with addition rates 3-5 % new barrel intensity
• Mimicking new barrel impact: Innerstave REVERE Oak, 36 months naturally aged French oak in 3 barrel like flavor profiles

3. Pre-bottling “dress-up”

• If aromatic enhancement is necessary, Oak Cubes (% nbi) or Chips (1-3 g/l) of desired flavor profile are suggested