Barrels, what's the big deal ....

Next to the grapes & vineyards we source its the 2nd most important decision we have to make in our winemaking plan.

Coopers are the other artisans I've grown to respect in the foodchain of making great wines. Coopers are the artists, manufacturers who turn oak trees into barrels for our wine.

Its like a cigar I suppose (I don't partake, but Fish C of our team certainly does). The wood tastes vary based on how toasted the wood is, are the heads toasted as well, how new is the wood, which forests did it come from, what country, who was the Cooper. Tastes it imparts to the wine is significant - from sweet tones of vanilla and allspice to woodsy & earthy notes.

For us, we like to blend 1 year old French oak barrels with neutral or > then 3 year old barrels for our Sonoma Valley Syrah's like our Las Madres from Carneros and the Trio from vineyard selections in Sonoma. We feel gives enough vanilla, spice overtones without an overly tobacco or woodsy feel therefore letting the cherry & blackfruits of the Syrah come through.

The permutations are endless in winemaking, picking the barrel is just one of the many decisions we make to make wines we can't wait to share with you.

Please email if you have questions or comments, bettina@sansakana.com

Thanks - Bettina