Oak! All the modern wines have to age or ferment in new oak (well toasted!), it is necessary?
Well, some winemakers are sure about this; completely. But if I remember the Priorat days, tasting wines with René and Sara trying to guess the cooper from the wines… Debating if this wine is aged with Radoux or that one with Seguin Moreau… If I remember a new Priorat tasting (2000 or 2001 harvest) with a ringer (south africa) and guess a producer for his use of oak (a really good wines, but with Taransaud barrels before fruit)…
I think about Mascarello, Quintarelly, Rayas, Ponsot… They make really big wines (some years) and they are in the mood (including outstanding Parker ratings like 97WA points for ’07 Rayas). Then?
I think that could be a winemakers trend. We (winemakers) like nice equipments. See: Why we use cement egg cuves? Because are precious! Yes, Nomblot explains all that stuff about lees dynamic, but… And special Taransaud vats? … Yes, they are super cool. And, what about oval foudres? Oval foudres work in a worst direction than egg or round ones, but we use them as the top of the pops. Then, the same with oak barrels. We are always looking for something better and coolest. Obviously I’m being frivolous but a winemakers conversation colud be like:
-I’ve new Rousseau barrels, from a little forest in…
-Ah, Rousseau… It’s not bad, but this year I will test the Dominique Laurent Magic Casks… He only make 500 Magic Casks per year…
-Huh!… And… You have heard about… Rimbaud barrels?
Or we love our tools or we do not respect our grapes and consumers….
days of being wine 