FRENCH OAK

The characteristics that oak barrels impart to wine come partly from the nature of the wood and partly from the way the barrels are made. A winemaker selects the type of wood and barrel-making methods according to the style of wine being created.

New barrels impart pronounced flavor to wine. New barrels of American oak give wine a strong, oak aroma, creamy character, and vanilla and dill flavors. Many American oak barrels impart stronger tannins to wine, while French oak contributes gentler, more integrated oak and vanilla character.

As barrels age, wine absorbs less oak flavor, and the distinction between American and French oak becomes less significant. However, wine is more likely to breathe through old French oak barrels than through old American oak barrels, which may have slightly thicker staves.

The wood for French and American oak barrels comes from different species of oak, with individual flavor compounds and structural characteristics. For example, in order to make a leak-proof barrel, American oak can be sawn into staves, while French oak must be split down the grain of the wood. These differences in wood and production account for differences in the taste of the barrel-aged wine.

Barrels represent a significant component in the cost of wine. A new American Oak barrel which is used in three vintages comprises about $0.52 of the production cost of a bottle of wine. A French Oak barrel comprises about $0.87 per bottle, representing a 67% higher cost.

For Williamson Wines, quality and flavor are always the underlying themes so we use only French oak. Our barrels are sourced from eleven different French cooperages using tight-grain seasoned oak from several French forests. A mix of 40% new, 30% two year old and 30% four year old barrels are used to accentuate the elegant flavors and soft, unobtrusive tannins inherent in our Dry Creek Valley estate wines.