TOASTING LEVEL

TYPE

TOAST

PROFILE

SENSORY

SUITABILITY

ML

Medium Long

"A Stress Free toast"

In-depth extraction. The barrel spends more time over a less intense flame encouraging a deeper and slower penetration.

This toast character is particulary suited for winemakers who wish to combine harmonious fruit and texture qualities in their wines. Well suited for white grapes varieties such as Chardonnay, Viognier, Pinot Blanc or for Pinot Noir. Preserves fruit and terroir aromas. Usually reserved for long matured and elegant wines.

M+

Medium Plus

More assertive aromatic impact, toast and roasted coffee beans. Deeper extraction.

Aromatic fruit expression. More expensive and richer regimen. This toasting regimen is particularly suited when malolactic fermentation is performed in barrels.

Aromas are released over a shorter maturation period. Suited for red grape varieties (with strong tannins): Pinot Noir, Zinfandel. Suited for structurally robust white grapes varieties: Chardonnay, sweet wine. A longer ageing barrel program will integrate better the firmer tannins and will add complexity: minimum 12 months, maximum 18 months.

H

Heavy

Greater intensity and darker aromas (roasted flavors, coffee...)
Eliminates excess whisky-lactones

Full impact of toast that will support a powerful, stylistic oak expression. Roasted coffee beans. Extensive wood/wine exchanges with mineral notes.

Heavy impact on wine in the first months of extraction. Long ageing (12 months+) on highly structured red wines: Pinot Noir, Petite Syrah, Cabernet. Integrates with wine over time. Stabilizes wine anthocyanins well. Unique component of blend if the wine has enough body and concentration. When a lot of character from wood is required.

TH

Toasted heads

Reduce the aromatic spectrum: less structure and tannins.

Smoke, Tar, Spices

Add layers of complexity and mid-palate structure for leaner and thinner wines.

Toasting

Seasoning