Barrel quality starts in the forest. The characteristics of the individual forests can also play a role in selecting the right barrel for each wine. Soil type, climate conditions, and seasonal environment all factor into the quality and characteristics of the oak. Like a vineyard, an oak forest will benefit from certain soil types that allow for slower growth of the trees—stressing the roots, making the trees work harder. Slower growth helps achieve extra fine grain in the wood, which is a very desirable attribute for oak barrels.

At Stonestreet, we closely analyze each of these factors to select just the right oak for our barrels. We prefer French oak above all others for both our red and white wines. French oak offers a tighter grain and lower density when compared to American oak, for example. This allows for a more porous surface, which aids in the natural oxygenation of the wine through the fermentation and aging process, adding to complexity and extending the aging potential of the finished product. French oak also offers higher levels of phenolic compounds, which impart flavors and aromas to the wine and add tannins, again increasing the aging capacity. French oak tends to contribute a spicy clove aroma to the wine versus the more vanilla or brown sugar quality of American oak. New oak offers the highest concentration of these attributes. Barrels will often be used for approximately five years before being considered “neutral”.