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Smaller barrels will give too much oak, but only to a certain point. One could store water in the barrel for a time to extract a good amount of the oak and then just get a more subtle oak profile from the barrel. Or, you could limit "visits" in the barrel for 3 weeks at a time until the oak profile is softer. After that, I'm sure that bulk aging will start to give the benefit of concentation and micro-oxygenation (the Angel's share), and make the wine better and NOT over-oaked. However, if one was not concerned with oak flavor, you could buy used "neutral" barrels, get the benefit of the barrel aging process and use oak spirals/staves/beans to get the oak flavor and change it up between french, american, canadian, or hungarian.Just a few things to think upon. However, I would also look for a good local cooper in case something goes wrong with the barrel. Shipping back to Turkey for a fix is a little excessive.
Smaller barrels will give too much oak, but only to a certain point. One could store water in the barrel for a time to extract a good amount of the oak and then just get a more subtle oak profile from the barrel. Or, you could limit "visits" in the barrel for 3 weeks at a time until the oak profile is softer. After that, I'm sure that bulk aging will start to give the benefit of concentation and micro-oxygenation (the Angel's share), and make the wine better and NOT over-oaked.
However, if one was not concerned with oak flavor, you could buy used "neutral" barrels, get the benefit of the barrel aging process and use oak spirals/staves/beans to get the oak flavor and change it up between french, american, canadian, or hungarian.
Just a few things to think upon. However, I would also look for a good local cooper in case something goes wrong with the barrel. Shipping back to Turkey for a fix is a little excessive.
