|Region:||USA » California » Monterey County » Arroyo Seco|
The Oak Barrel
This wine is from a long line of great Chardonnays from this producer. This is the Gold Stripe designation. Their 2010 tastes partly barrel fermented and partly stainless fermented. It has characteristics of both (Malolactic notes, oak, citrus). Rich f...
|Region:||USA » California » San Luis Obispo County » Paso Robles|
Sweet cherry and blackberry fruit on the nose is framed with lightly buttery vanilla oak. This shows a little heat and has a slight but distinct candied edge to the nose. Big and rich in the mouth with a toasty leading edge and lightly chewy, slightly ...
|Region:||Argentina » Rio Negro|
It has a red ruby color and oOn the nose blackberry and coriander (more spices) appear to make this a really pleasant wine. With 12 month on french oak barrel spices continue to expand on the mouth, appearing some leather and some mineral taste-like fi...
|Winery:||Loring Wine Company|
|Region:||South Africa » Bot River » Walker Bay|
A very typical Russel Hamilton with noticeable oak on the nose but that's backed my a healthy dose of black soil tones and very ripe cherry fruit that just manages to not go over the top. On the palate this is already showing wonderful integration with...
|Winery:||Ata Rangi Ltd|
|Region:||New Zealand » Wairarapa » Martinborough|
Wild yeast and old barrel nose with a bit of almond and rich, toasty aromas layered over smoky, earthy dried orchard fruits. This is rich and powerful in the mouth but remains fresh with a fine acid backbone. The flavors are decidedly old school. The f...
|Region:||Greece » Aegean Islands » Santorini|
Earthy with the wood from barrel ageing immediately apparent on the nose. It’s well integrated adding resiny, sweet and smoky nuances to the nose but obvious and slightly more pronounced than the ripe pear and green floral notes that emerge in the glas...
Let it breath at least for 30 minutes otherwise you may feel too much candies and even metal. The aroma is full of sweet red apples and candies. Taste is well balanced and just a bit jammy with nice oak barrel aftertaste.
|Winery:||Vins et Vignobles Dourthe|
|Region:||France » Bordeaux|
I have to say this is one of the best AOC Bordeaux's I have had the pleasure of tasting.It oozes quality with every sip.I have spent double the money on Bourgeois cru Medoc's and some St Emillion's and not got such a nice wine.It is 65% merlot and 35% ...
|Winery:||Mauritson Family Winery|
|Region:||USA » California » Sonoma County » Alexander Valley|
Barrel fermented aromas greet the nose along with creamy, nutty, buttery, pineapple aromas and sweet toasted spice notes. Surprisingly open and fresh in the mouth with clean crisp apple fruit early on the palate then turning a bit riper with a little ...
|Winery:||Produttori del Barbaresco|
|Region:||Italy » Piemonte » Barbaresco|
Green herbal on the nose with a touch too much SO2, leathery with distinct Slavonian oak barrel stink in all its black pepper spiced salamed glory. Elegant and lean in the mouth with refined tannins and bright acids, that are juicy. There id plenty of ...
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Page 1 of 46The Oak Barrel on Snooth
You'll notice, Mark, the term is in English, so this is aimed at the export market, particularly North America.Not sure if you're up on the difference between filtered or fined wine, and that which hasn't been, but this is a basic question for any winemaker. Fining and more recently filtering aim at removing particulate matter that may cause clo... Read More
One of our charming new posters, cysurvivor, was fishing for recommendations here for a visit over MLK weekend. Since we're all pretty free with our half-baked ideas and opinions, we had plenty of ideas for him, didn't we? Since Mauritson kept showing up on the list, it looked like it would make the final cut, so I went on private messaging an... Read More
Must-taste-wine! 1st expresstion is "wow". However, one thing that comes to mind is "this is not natual!"When making oak barrel, direct file gets spread on inner surface. The taste and scent from velvet glove give the image of 'pretty much darken oak barrel by fire'. To increase tanin taste, grape lieves & small branches can be put before fermen... Read More
Hi everyone. This is my first post on the boards. My wife and I are doing a long weekend in Healdsburg (Jan 15-17) and Yountville (Jan 17-19) over MLK weekend and were looking for some recommendations on wineries to visit. We tend to like more full bodied red wines, but are open to other wines as well. We are from New York and want to focus o... Read More
America’s first vertical tasting of the fine wines of Podere Sapaio from Bolgheri in Coastal Tuscany took place at my restaurant, Undici Taverna Rustica in Rumson, NJ, this past year. Owner, enologist Massimo Piccin was present and told us, “We are wine. We are men and women winemakers who transform grapes into wine by means of our know-how, our... Read More
I opened a nice lightly oaked Chardonnay that we picked up from Muse Vineyards a few months ago. This is the same winery that won the Virginia's Governors Cup for 2015. I like every wine we have tried here."Barrel-fermented with hints of mineral and apricot on the nose, this wine is more intricate than many so-called New World Chardonnays. Its... Read More
Secret Santa 2015 was a success! We eventually figured out who the senders and recipients were based on past drinking habits and assorted sleuthing. Some bottles were consumed quickly but others are in storage awaiting the right moment to enjoy them. Thanks to everyone for participating. Final pairings are listed below:JONDERRY - received bo... Read More
This edition of the CBS Chardonnay from Church & State has some apple, molten sugar, lignin elements and vanilla spice poking through on the nose. On entry, there is a fairly hefty dose of wood (partially barrel fermented, I think, in French Oak) which seems to overpower the gentle Okanagan fruit just a tad. Toasty tannins might be dialed back... Read More
Hi Lefty,OK, calling GREGT!!! He would be just the guy to get into the intricate details of Chardonnay fermentation/aging. Maybe he'll even get into sur lie aging! But basically, some Chards start fermentation in SS, and then are finished in oak barrels. Several factors figure in to how much "oakiness" will impart to the wine- time, type of... Read More
James it's not an elementary question. Originally oak barrels were used for ... pick up some of that from the oak barrels, which is why a lot of wine has a vanilla note when you smell it.Also, the amount of fire you use on the barrel matters. You can use green wood, which is only heated enough to bend but isn't really toasted, or you can use ba... Read More
Oct 9, 2009 at 9:45am
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