DELIVERY

Please note that our usual delivery policy is CIF Oakland (Cost Insurance Freight Oakland). For our customers located in Oregon, Washington and British Columbia, we consolidate all our Northwest shipments in our Salem warehouse (CIF Portland). Please do not hesitate to contact us if you wish a DDP Winery quote.

For Will call pick-ups in northern California our central warehouse is Orion Warehousing Services LLC and our carrier is C-Line Express (American Canyon).
Orion Warehousing Services LLC
644 Hanna Drive, Suite B
American Canyon, CA 94503
Attn: Debbie Payton
Cell: 707 337 9247


For deliveries in California, our preferred carriers are C-Line Express and California Wine Transport.
C-Line Express
75 Mezzetta Court
American Canyon, CA 94589
Contact: Brian Nagel
Phone: 800 834-3457
Fax: 707 553-6053
Email: bnagel@c-linexp.com


California Wine Transport
930 McLaughlin Avenue
San Jose, CA. 95122
Phone: 408-993-1449
Fax: 408-993-0432
Contact: John Snetsinger
Email: john@californiawinetransport.com


For will call pickups in Oregon, our warehouse is Terminal Transfer. They are also our carrier:
Terminal Transfer, Inc. - Portland
15745 N Lombard, Suite #100
Portland, OR 97203
Contact: Laura Ogden
(503) 288-7164
Email: Logden@terminaltransfer.com


For deliveries in Oregon, Washington and British Columbia, our carriers are Vintner's Logistics, Michael Dusi, and Berry and Smith:
Vintner's Logistics
6300 West Deschutes, Building B, Suite 105
PO Box 6795
Kennewick, WA 99336
Phone: 509.783.5544
Contact: Robert Thompson
www.vintnerlogsiticsllc.com


Michael Dusi Trucking Inc.
P.O. Box 2339
Paso Robles, CA. 93447
Phone: 208-875-0276
Fax: 208-875-0375
Contact: Michael Brown
Email: mbrown@michaeldusitrucking.com

Berry & Smith Trucking (for British Columbia)
301 Warren Avenue East
Penticton BC, V2A 3M1
CANADA
Att: Art Ecker
Phone: 250 492-4042
Fax: 250 492-7655
Email: arte@berryandsmith.com


To unload open top container with Nomblot Concrete tanks, please contact our crane company.
Precision Crane Service Incorporated
Po Box 11276
Santa Rosa, CA 95406
(707) 546-6900


We also provide quotes for special requests. Please contact Artisan Barrels at 510 339 0170.


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PAYMENT INSTRUCTIONS AND BANK DETAILS

You will find here all you need to know about our payment terms and bank details for Rousseau barrel purchases in Euros or US Dollars, for A&K barrel purchases in US Dollars, for Nomblot wine concrete tank purchases in Euros for Artisan Barrels & Tanks purchases in Euros or US dollars, for payment via Paypal and for payment via credit card.

PLEASE NOTE TO MENTION THE COOPER'S INVOICE REFERENCE.

Rousseau invoices

For US Dollars invoices paid with a check:
Make it payable to : Tonnellerie Rousseau or COFACREDIT
Please mail your check to Artisan Barrels: 6050 Colton Boulevard, Oakland, CA 94611

The following bank details are only valid for USD/Euros electronic wires.
Beneficiary: Cofacredit / Tonnellerie Rousseau
Bank Name: Credit du Nord Ace, Comex
Bank Address:50 rue d'Anjou, BP 75008
Bank Zip Code, City and Country: 75367, Paris CEDEX 08, France

Bank #: 30076
Branch #: 02352
Account #60447600200 52
Swift #: Nord FRPP
IBAN (International Bank Account Number) : FR76 3007 6023 5260 4476 0020 052

In the event, you still want to pay Euro invoices with a USD check, please contact one of the following foreign exchange financial institutions that will manage to transfer Euros funds the same day for Rousseau/Cofacredit invoice in return of your USD check (For payment see instructions from each institution: Faxed check, automatic account debiting…):

1/ Commonwealth
Tel: 800 608 0002
Fax: 415 421 3131
E-Mail: wilk@comfex.com
Contact: William Krekel

2/ Bank of the West
Tel: 800 767 8442
Fax: 925 256 7202
Contact: Treasury dept

3/ Custom House
Tel: 866 999 3571
Fax: 425 675 5270
Contact: Ed Casey
E-mail: ecasey@customhouse.com

A&K Cooperage invoices

For A&K Cooperage order invoiced in US Dollars:
Please make a check payable to A&K Cooperage, LLC and mail it to the following address:
A&K Cooperage, LLC
1183 Dunaweal Lane
Calistoga, CA 94515


Nomblot Invoices:

For Euro invoices paid with wire transfer:
Beneficiary: SA ETS NOMBLOT
For: SOCIETE GENERALE
Bank Address:
33 Avenue de Wagram
75829 Paris Cedex 17
SWIFT CODE: SOGEFRPP
IBAN#: FR76 3000 3005 5500 0205 0040 0452
Bank #: 3003
Branch#: 00555
Accounts#: 31677606000
Key#: 53

Artisan Barrels invoices in Euros
For electronic wires and drafts in Euros , please use the hereunder bank details.

Pay : JP Morgan Chase NY
Swift code: CHASUS 33
For : Range 57 Bank Of Beneficiary: Lazard Freres Banque Paris
Swift Code: LAZPFRPP
Favour : Range 59 Beneficiary Customer
Bank Code: 30748
Branch Code : 00001
Beneficiary Account : # in Paris : 091 281 24U02
Key # : 90
IBAN: FR32 3074 8000 0109 1281 24U0 290
Beneficiary Name : Jerome Aubin

In the event, you still want to pay this Euro invoice with a USD check, please contact Commonwealth @ 800 608 0002 (Contact :William Krekel) that will manage to transfer Euros funds the same day for your invoice in return of your USD check ( For payment see instructions from them : Faxed check, automatic account debiting)

Artisan Barrels invoices in Dollars
Please make your check payable to Jérôme Aubin and mail it to:

Artisan Barrels & Tanks
6050 Colton Boulevard
Oakland, Ca 94611

Artisan Barrels now accept payments by Credit Card:

1/ Via Paypal:

This solution is only available for small orders (less than 2000 dollars).
- Your payment will be processed via www.paypal.com All you have to do is to create a free Paypal account and to "Send Money" to our e-mail address: jerome@artisanbarrels.com. Your payment is processed within minutes, with no charge, and with a maximum security.
- For more information, please contact us directly and we will be happy to answer all your questions.


2/ Via VISA, MASTERCARD, DISCOVER or AMERICAN EXPRESS:
You may pay your Artisan Barrels invoices directly by using your VISA, MASTERCARD, DISCOVER or AMERICAN EXPRESS. If you pay by credit card, 3% convenience fees will be added to your invoice. Please fill in the CREDIT CARD AUTHORIZATION FORM below and submit it to us via e-mail, fax.

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BARREL REPAIRS

NAPA BARREL REPAIR SHOP

- We have been working very closely with Napa Barrel Repair Shop for the last two years. Enrique Alvarez has been trained extensively at Seguin Moreau ( two years as cooper in their toasting and bending department). Enrique Alvarez has been independently coopering and repairing barrels for the last four years. If needed Enrique Alvarez is able to repair minor leaks on the winery site. For more serious repairs, he works out of his shop in Napa where he has ample supplies of staves and head pieces.
We strongly recommend Enrique Alvarez for all your repair needs:

Napa Barrel Repair Shop
1950 Iroquois Street Unit B
Napa, CA 94558
Contact: Enrique Alvarez
Tel.: 707 312 1203
Fax: 707 648 0149


BARREL BUILDERS

- Yann Guigen who is a master cooper at Barrel Builders in St. Helena has been servicing the wine industry for the last 15 years in Napa. After nearly 10 years at Nadalie Usa, Yann joined Barrel Builders 5 years ago to supervise their
Barrel Repair Shop.

Barrel Builders, INC
Mailing address:
P.O.BOX 268
Saint Helena, CA 94574
Contact: Yann Guigen
Tel: 707 942 4291
Fax: 707 942 5426
Toll Free: 800 365 8231


REWINE BARRELS

ReWine Barrels is a small family business based in Salem, Oregon. They do barrel repairs in Oregon, Washington and British Columbia.

ReWine Barrels
Address:
648 Rural Avenue South
Salem, OR 97302
Phone: (503) 362-1576
Website:
www.rewinebarrels.com
Contact: Ken Taylor


T&O MASONRY

Artisan Barrels has been working with T&O Masonry in refinishing and repairing Nomblot concrete tanks in the Napa area.

T&O Masonry
Address:
1078 Fulton Ln # C
St. Helena, CA 94574-1015
Phone: (707) 963-2582
Website:
www.t-o-masonry.com
Contact: Todd Dollinger and Trent Thomas


DOUBLE T

Double T is a concrete construction company located in Walla Walla, WA and can refinish and repair Nomblot concrete tanks.

Double T
Address:
1243 Reser Road
Walla Walla, WA 99362
Phone: (509) 529 4898
Website:
www.doubletconstruction.biz
Contact: Lynn Tegland

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BARREL MAINTENANCE

ALL BARRELS, CASKS AND TANKS sold by ARTISAN BARRELS are GUARANTEED 1 YEAR (labor and material) from the date of purchase.

- Handling and preparation of new oak barrels
- Handling and preparation of used oak barrels
- Maintenance of maturation casks and tanks
- Maintenance of fermentation tanks
- Use and maintenance of concrete tanks
- Use and maintenance of stainless steel tanks

1/ HANDLING AND PREPARATION OF NEW OAK BARRELS


- With quality new French oak barrels, it is often useless to take extensive cleaning steps (especially hot water rinsing) as it will reduce significantly the desired oak extraction into wine. - However, we recommend a quick and simple cold water rinse of the barrel to eliminate oak dust and particles. You should then fill out the barrel with wine rapidly.

2/ HANDLING AND PREPARATION OF USED FRENCH OAK BARRELS

a) IF YOU WISH TO KEEP THE USED BARREL EMPTY
• Cold water rinse the barrel
• The drained barrel may be placed bunghole down for at least 24 hours
• Introduction of SO2 into the barrel air space: 10 grams/barrel
• Closing the barrel tightly with a silicone bung

b) IF YOU WISH TO REUSE THE BARREL IMMEDIATLY
• Thoroughly rinse the barrel after emptying and then completely drain
• Fill the used barrel with a solution of sulfite water (0.5 to 1%) for 3-4 days for cleansing and eliminating any sulfites or acetic acid
• Moderately treat barrel with gaseous SO2, bunged with a clean bung
• Barrels should be stored dry for a maximum of 3 months
• If storage time is greater than 3 months, the above procedure should be repeated every 2 months
• The area around the bung hole should always be cleaned and rinsed before removing the bung for filling, topping, emptying or cleaning

3/ MAINTENANCE OF TANKS AND CASKS

MAINTENANCE OF MATURATION TANKS ROUNDS AND OVAL CASKS
Storage before entry into service
If you need to store this vat before putting it into practical use, it is necessary to observe a certain number of measures in order to utilize it according to its absolute potential and to avoid damage to it. Wood is a living material, and hence it is fragile. A certain number of precautions should to be taken!

- Do not remove the packaging of the vat before its preparation and the final set up of the product.
- The storing site should have a moderate temperature (maximum temperature of 70°F / Hygdrometry between 75 and 85%).
- Attention: A very strong light source may cause damage to the product and contribute towards its premature drying.
If the storing site is rather dry, do not hesitate to water the ground in order to increase the hydrometry
of your storing site.


Preparation of the product
(applies for first time and subsequent usages)
Gradually fill in the container with water This process may be carried out during a few days if necessary. It is also called the watering. It is a necessary process in so far as it may allow the controlling of the impermeability of the vat.
The container may eventually trickle, especially after an extended storing. The watering process will allow the wood to recover its initial state and will stop the leakage. Be sure to use clean water (filtered, non chlorine) and do not leave it stagnant.
The container is delivered ready for use, however we recommend that you at least rinse it before the first utilization.
Let the water do its work and penetrate
Once the container is watered, the leakage cleared out, it will be necessary to leave the water during approximately one week, in order to attain complete watering of the material. We recommend that you change the water as often as possible in order to avoid its stagnation. You should imperatively check the proper conservation of the water. You can also add some SO2 (sulfur dioxide) to the water, based on the suggestions made by your oenologist. At this point, we recommend the utmost care with the stainless steel material, which is possibly installed in your container (draining screen, valves, thermometer, thermal control etc). Do not use high doses of SO2 in your sulfited solution as it may corrode the stainless steel fittings over time.
Before emptying the container, you should once again examine its structure and impermeability. After one week of standstill and rest, rinse the container before using it.

Rinsing of the container

By using a soft brush, clean the interior walls in order to eliminate the impurities.
Avoid using cleaners which have a high degree of pressure which may damage the drainage ditch.
Use manual cleaning instead of rinsing by low pressure.
Draining
After draining, the container will be ready to accept the grape harvest.

Regular maintenance of maturation products
(closed top tanks, oval and round casks)
In order to assure a long life to the existing maturation tanks or casks, it is necessary maintain them filled up at all times. This way you will avoid damage to the material. Leaving the container empty for a long period of time can alter its mechanical qualities and its maturation potential.
We recommend that you fill it up right after each emptying.

Emptying and cleaning
Immediately after emptying, rinse the container with plain water and repeat the cleaning process, always using caution (manual cleaning and low pressure). Afterwards you can proceed towards the drainage.

Storing of the empty container
If you have to keep the container empty during a few weeks, it will be necessary to store it in a place which has a suitable temperature and hydrometry (Max 70°F/ with a Hygrometry of 75/85%).
“This will avoid damage to it. Never stock this type of material in a very dry setting or outside.”

After having washed and rinsed your container, it is necessary to dry it.
This is a necessary requirement for its proper conservation.
In order to accomplish this:
- Open all faucets, trapdoors and doors in order to provide the maximum of ventilation.
- Using one or a few ventilators, ventilate inside the product (during a few days if necessary) in order to avoid the formation of molds.
- Carefully close the container
- Sulfurize a perfectly dry container at the rate of 2grams by hectoliter.
- Repeat the sulfurization process regularly (approximately once a month).
Consult with your oenologist with regards to the amount of sulfur to be used during each sulfurization process.

Take advantage of this process in order to carry out a visual inspection (in order to avoid the formation of molds) and do an olfactory inspection.
Repeat the cleaning - rinsing - drying and sulfurization process as often as you may deem necessary.

Exterior maintenance
Examine the oak stand regularly, you may need to change it during the life of the product, this will depend on its storage site and its usage conditions. You may also have to repaint the hoops of your tank or your vat and to apply a new layer of varnish (in general every two or three years). We use products specific for this purpose, designed for use in the food environment. Before selecting your material, please contact the local representative of the ROUSSEAU Cooperage, so that they may provide you with the references of the products used or that of similar products.


4/ MAINTENANCE OF FERMENTATION TANKS

Your vat is delivered ready for use; however, it is necessary to carry out a number of standard inspections before putting it to practical use (mechanical aspect, examination of the structure of the vat)

Storage before entry into service
If you need to store this vat before putting it into practical use, it would be necessary to observe a certain number of measures in order to utilize it according to its absolute potential and to avoid damage to it. Wood is a living material, and hence it is fragile.
A certain number of precautions should to be taken!
- Do not remove the packaging of the vat before its preparation and the final set up of the product.
- The storing site should have a moderate temperature (with maximum temperature of 70°F / Hydrometry between 75 and 85%).
- Attention! A very strong light source may cause damage to the product and contribute towards its premature drying.
If the storing site is rather dry, do not hesitate to water the ground in order to increase the hydrometry of your storing site.

Preparation of the winemaking vat
(applicable for first time and subsequent usages)
Gradually fill in the vat with water
This process may be carried out during a few days if necessary. It is also called watering of the vat. It is a necessary process in so far as it may allow the controlling of the impermeability of the vat. She may eventually trickle, especially after an extended storing. The watering process will allow the base to recover its initial state and will stop the leakage. Be sure to use clean water (filtered, non chlorine) and do not leave it stagnant.

Let the water do its work and penetrate
Once the container is watered, the leakage cleared out, it will be necessary to leave the water during approximately one week, in order to attain complete watering of the material. We recommend that you change the water as often as possible in order to avoid its stagnation. You should imperatively check the proper conservation of the water. You can also add some SO2 (sulfur dioxide) to the water based on the suggestions made by your oenologist. At this point, we recommend the utmost care with the stainless steel material, which is possibly installed in your vat (draining screen, valves, thermometer, thermal control etc). Do not use high doses of SO2 in your sulfited solution as it may corrode the stainless steel fittings over time.
Before emptying the vat, you should once again inspect its structure and impermeability. After the week of standstill and rest, rinse the vat before using it.

Rinsing of the vat
By using a soft brush, clean the interior walls in order to eliminate the impurities. Avoid using cleaners which have a high degree of pressure which may damage the drainage ditch. Favor a manual cleaning to rinsing by a low pressure.

Draining
After draining, the container will be ready to accept the grape harvest.

Regular maintenance of the vats
In order to assure a long life to the existing winemaking vats, it is necessary to follow the following procedures

Emptying and cleaning
Immediately after emptying, rinse the container with plain water and repeat the cleaning process, always using caution. Afterwards you can proceed towards the drainage.

Storing during the non grape harvest period
Your wine making vat is going to remain empty during a few months, it is therefore necessary to store it in a place which has a suitable temperature and hygrometry. (Max 70°F/ with a Hydrometry of 75/85%).
“This will avoid damage to it. Never store this type of material in a very dry setting or outside.”

After having washed and rinsed your vat, it is necessary to dry it.
This is a necessary requirement for its proper conservation.
In order to accomplish this:
- Open all faucets, trapdoors and doors in order to provide the maximum of ventilation.
- Using one or a few ventilators, ventilate inside the vat (during a few days if necessary) in order to avoid the formation of molds.
- Carefully close the container (with its cover or by using a canvas conceived for this purpose.
- Sulfurize a perfectly dry container at the rate of 2 grams by hectoliter.
- Repeat the sulfurization process regularly (approximately once a month).
Consult with your oenologist with regards to the amount of sulfur to be used during each sulfurization process.

Take advantage of this process in order to carry out a visual inspection (in order to avoid the formation of molds) and do an olfactory inspection.
Repeat the cleaning - rinsing - drying and sulfurization process as often as you may deem necessary.

Exterior maintenance
Examine the oak stand regularly, you may need to change it during the life of the product, it will depend on the storage site of the vat and its usage conditions.
You may also have to repaint the hoops of your vat and to apply a new layer of varnish (in general every two or three years). We use products specific for this purpose, designed for use in the food environment.
Before selecting your material, please contact the local representative of the ROUSSEAU Cooperage, so that they may provide you with the references of the products used or that of similar products.


A- STORAGE

Generally speaking, we install tanks and casks in a cool, sanitary healthy place with a minimum of light (a cellar with total darkness is ideal). Air drafts are not recommended as they dry out the wood faster. The casks and tanks rest on blocks roughly 15” off the floor to enable air to circulate under and around their base.

B- PREPARATION

1.
Initial use 20 days prior to filling, it is best to start rehydrating daily the tank by spraying water on the outer wall. Wood will gradually expand back and hoops will tighten. 2/3 days prior to filling, we suggest to completely fill the tanks with water. For conical tanks with a rounded head, we recommend that sealing be checked by regular steaming, followed as necessary by a slow, progressive filling with water. The water (drinking quality) should not be left inside for more than 3 days. If slight leaks or oozing is noticed during the early part of the filling, there is no cause for alarm. Sealing will occur systematically with the swelling of the texture of the wood (several days).

2.
Racking:
When the tanks or casks are empty, there are two hypotheses:

2.1 They are left empty until the following harvest:
• Clean out with water or steam (temperature < 221F)
• Spray the inner wall with a SO2 or alcohol solution
• Thorough rinse and leave to drain and dry indoors
• Leave the door, valves and top open and uncovered for natural ventilation: you may also use a fan to speed up the drying process and avoid mold to develop
• Burn a few SO2 tablets inside the tank (5 grams per Hectolitre), cover the open top and close the door and valves until the SO2 has acted
• Once the SO2 has acted, remove the top cover and open the door, valves for maximum ventilation
In the case of any tartar deposit, we recommend high pressure cleaning (60 bars). In the event of intensive furring, perform a prior chemical scaling with acid neutralization and thorough rinsing (pH<7). Depending on the extent of the furring, use a strong alkali (soda or potash at 2%) or a light alkali (Na2CO3 at 2 to 5%). Ready to use products are available.

2.2 Filling with wine for storage:
• Clean with water or steam (temperature , 221F): using steam means you can go faster
• Drain
• Wick at 5g/Hectoliter
• Fill with wine


5/ USE AND MAINTENANCE OF WINE CONCRETE TANKS

A- USE OF WINE CONCRETE TANKS

Our tanks are made of washed gravel and sand, 52.5 cement CPA, iron 500 FETE and spring water (not chlorinated), with no additives. Accessories are made of stainless steel. Our vats are solely intended for winemaking or storage of wine.
Never leave a concrete tank at a temperature above 40°C/104°F -- Every year, check the condition of the gaskets and change them if necessary.
The tanks should only be moved by professionals.
 
B- REMOVAL OF TARTARIC ACID FROM THE WINE VATS

Brush the inner walls of the vats twice, at 24 hour intervals, using a tartaric acid solution at 30% in non-chlorinated water.
Rinse with cold water.
As a rule of thumb, the amount of tartaric acid necessary for this operation is 40 grams per square meter of area, per treatment.
To check if the tartaric acid was released, throw a glass of acid solution at 50% in the vat: there should not be any reaction (bubbles).
 
C- CLEANING OF THE WINE CONCRETE TANKS

Never use aggressive means for cleaning.
Never heat the vats at more than 40°C/104°F
Do not use pressurized water (no pressure washer).
To remove the tartaric deposits, you can also use a pH basic product such as Vitinet 0011, Hydral 0750 and Hydrox 0751 from the Primalab brand (http://www.primalab.com ) or in the US, PeroxyClean and Vinoguard (www.ecolab.com) After using a basic product for long term empty tank storage, you will need to remove any tartaric acid still in the tank (step 2) before you can fill the tank with wine again.
 
C- CLOSING USING BELLOT SEALING COVERS

The top lid and door gaskets are very flexible: these gaskets do not require strong tightening.
For a good seal always position the lid on the axis of the joint receptacle and tighten the butterfly handles in a cross pattern until obtaining a firm clamping without visible deformation of the lid. – it is best to change the sealing gaskets every 3 to 4 years or so; doing so prevent much over tightening which ultimately results in the distortion of the hood.
The frames are made of stainless steel and do not require special maintenance. The hoods and gaskets can be cleaned regularly with antibacterial products used for the rest of your equipment. Do not use hot water on PVC caps which would deform the PVC. When cleaning, the gaskets (which are not glued) can easily be removed to verify its condition and cleanliness of the part of the cover hidden by them.

6/ For information on Lejeune stainless steel tanks maintenance, please clickhere.

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BARREL CODING

CODING ROUSSEAU

OAK ORIGIN

"HBC" > House Blend Centre France | "HB" > House blend France | "HBE" > House Blend East of France | "HB36M" > House Blend 36 months
"T" > Tronçais | "BR" > Bertranges | "CH" > Châtillon | "P" > Piano | "AGO" > Allegro | "VDO" > Video

TOASTING LEVELS

"ML" > Medium Long | "M+" > Medium Plus | "HT" > Heavy | "TH" > Toasted Heads
Your winery logo could be laser etched at no charge (a 1 Mo .jpeg logo is needed)


coding Rousseau

CODING ARTISAN BARRELS SELECTION

OAK ORIGIN

"HAO" > Hungarian American Oak

TOASTING LEVELS

"M" > Medium | "M+" > Medium Plus | "HT" > Heavy | "T" > Toasted Heads

SEASONING

"24" > 24 months air-dried | "36" > 36 months air-dried

VINTAGE

"Current vintage"

ABS Coding


CODING A&K

TOASTING LEVELS

"M" > Medium | "M+" > Medium Plus | "HT" > Heavy Toast

SEASONING

"24" > 24 months air-dried | "36" > 36 months air-dried

Note: All barrels are Toasted Heads.
Your winery logo could be laser etched for an extra $5 per barrel's head (a 1 Mo .jpeg logo is needed)


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