Looking for Recommendations on French Oak Barrels for 2024

[MikeB]

Hello everyone!
I’m new to winemaking and currently exploring the best practices for aging wine. I’m especially curious about what barrels other winemakers are using. What brands or types of barrels do you prefer for aging wine? I’d really appreciate any recommendations or shared experiences!

I’ve been advised to use French oak barrels, around 20-30 liters, for aging my wines. However, I’ve noticed that shipping can be quite expensive, so I’d love to hear about any brands that offer delivery from locations closer to Texas.

I’ve browsed the forum, but most of the posts seem a bit outdated. So, I’m hoping to get some fresh recommendations for 2024!

With Black Friday approaching, maybe you already know which brands or suppliers are offering the best deals this year?

p.s. While I’ve mentioned saving on costs, I’m not looking for the cheapest barrels. I’m happy to pay for quality if it’s worth it. But if there are ways to save on shipping or take advantage of sales, I’m definitely open to that!

Thanks in advance for all your help!

 

[BarrelMonkey]

The answer, as in so many cases is 'it depends'...

If you're new to winemaking (making your first or second wine?) I would first ask if you really need a barrel. They are wonderful vehicles for aging wine, but also an investment - not just in the initial cost, but in maintenance and management throughout the years, whether they are empty or full. Smaller barrels (eg 20-30L) have a relatively high surface area to volume ratio, so will impart flavor and texture relatively quickly. (My 2023 Syrah went into a new 112L barrel and I racked it out after about 8 months so as to not overdo the 'oakiness'. I imagine you might want to rack out even earlier with a smaller barrel, which leaves you with the issue of maintaining the barrel for however long you need to before filling it again.)

What kind of wine are you making? The answer may dictate what kind of barrel you want to get. French barrels have a deserved good reputation, but other sources are also excellent: here is a good introduction. I would go French or Hungarian for a lighter style red (eg pinot noir); American oak is maybe better suited to heavier styles like cabernet sauvignon, but I'm not personally familiar with making these wines. There are also plenty of cab sauvignon producers that use French and Hungarian oak too, so I don' think it's a hard and fast rule.

As far as specific recommendations - I bought my barrel from Morewine.com and have been very happy with both their service and the barrel.

 

[winemaker81]

Welcome to WMT!

What are you planning to make? As @BarrelMonkey said, advice depends upon your situation and plans.

Adding onto @BarrelMonkey's excellent advice, the first few wines in a 20 liter barrel may stay there only 3 to 4 weeks. For a small, new barrel, you need to plan for at least half a dozen batches during your first year.

The most important fact about barrels: A barrel is not a container; a barrel is a commitment. Once put into use, a barrel needs to be kept full of wine or a holding solution, or dried and treated for storage. This is totally different from a carboy that can sit unused for years.

I have three 55 liter barrels that are as much as 15 years old. They are neutral (no remaining oak character, happens after about 3 years) and I fill each barrel when I bottle last year's wine. Tomorrow morning we are bottling last year's Sangiovese and filling that barrel with Pinot Noir.

You may be best served by making a few batches in glass, getting used to the process before investing in a barrel. You can add oak adjuncts (chips, cubes, spirals, staves) and/or powdered tannin to add oak character.

What type of oak? That varies a LOT by person and by wine type. Read the page that BarrelMonkey pointed out; it's very valuable.

@mainshipfred organizes a barrel buy each spring. This year's buy is long past, but next spring he'll probably organize another one.

@VinesnBines has purchased used barrels, which are likely to be neutral, and the cost is a lot lower. She may be able to point you towards that seller.

Note that we're not trying to scare you off -- rather, we want you to be aware of the nature of the lion into whose mouth you intend to stick your head.

 

[VinesnBines]

My barrels are small format (10 and 15 gallon) retired bourbon barrels. I’ve purchased from Midwest Barrels and have been satisfied with their service. I like the bourbon barrels; the flavor is not overpowering and actually fades as the wines age. I’m hoping the barrels are going to be neutral after a couple fills. I add oak cubes even with the first fill.

PM me if you would like more details. I’m watching for their Black Friday sale.

 

[DaveMcC]

Like you, I'm considering getting into barrel aging my wines. I've been making wine since the late 80s, left if for a good long while and started back up in 2018. We've got several awards at amateur competitions but all of our wines so far have been aged in glass, stainless steel tanks, and in the bottle. l've talked with barrel makers and suppliers at national conferences for winemakers and also with winery managers. If you haven't already, I would recommend you read Clark Smith's Postmodern Winemaking. He makes a compelling argument for skipping over buying new barrels and just buying used, neutral barrels and using oak additives for the combined effects of oak flavor and the benefits of micro-oxygenation from wooden barrel aging. As has been said if you buy new, it is an investment that you will benefit from for the first 2 or 3 years in terms of flavor then still be able to use the barrels for a long while. There is an added process of barrel maintenance conditioning, so do consider that. I had been sold on standard 59 gal. barrels, but I am now reconsidering the value of using the small format barrels.

 

[winemaker81]

He makes a compelling argument for skipping over buying new barrels and just buying used, neutral barrels and using oak additives for the combined effects of oak flavor and the benefits of micro-oxygenation from wooden barrel aging.

This is a key point for me.

Barrels have a concentrating effect, e.g., water and alcohol evaporate through the wood, resulting in a higher concentration of the other constituents. Most of my reds are barrel aged.

Neutral barrels remove the time constraint that smaller barrels impose, and provide flexibility. My two oldest barrels are French oak. With all the character gone, I add any cubes I want (Hungarian, French, American), any toast level, and can mix-n-match.