Preparing for Harvest: Barrel Edition

While things have slowed down a bit in the cellar, the production crew is beginning to feel the pressure of the approaching 2020 harvest; signaling that it is time to begin our extensive cleaning and preparations for it.  

All the crush equipment is undergoing routine maintenance, tanks are being scrubbed top to bottom, and our empty barrels are being thoroughly cleaned and prepped for the upcoming harvest. People often ask, “how long is a barrel good for?” This always sparks a hot debate amongst winemakers and cellar staff. Ultimately, it truly depends on how the barrel has been maintained. 

Barrels are constructed of oak staves that have been warped into shape from heating and then a few steel rings are placed around them. Then, a small amount of thick nails are driven through the steel rings and into the staves to help hold the barrel’s shape. These nails do not actually hold the barrel together, rather they anchor the steel ring to the barrel. Assuming a barrel stays full of wine or at least hydrated, it should never lose its shape. Should a barrel dry out, the staves will actually shrink a minute amount, becoming loose, allowing for leaks or if they dry out too much they can completely falling apart.

Barrels used over multiple years can contain and hold wine from the previous vintage within the staves. This is rarely a good thing, as we all know, wine eventually goes bad when exposed to excessive oxygen. This leftover wine can cause various aromatics within the used barrel. Smells can range with pleasant aromatics from the previous wine, to that of a moldy basement or rotting wood. It’s imperative that barrels are thoroughly cleaned so that they only smell of oak. 

Chrysalis Vineyards utilizes a rigorous cleaning and sanitation method. In short, barrels are rinsed with high pressure water to remove physical contaminates, such as tartrates. Steam is then applied for an appropriate amount of time inhibiting the growth of yeast, bacteria, and fungi. The steaming process creates a vacuum within the barrel, pulling outside air through the staves. This is helpful in removing old wine from the staves. Once steaming is finished, all the barrel should need is a rinse to remove the old wine and the barrel is left to drip dry over night. The next day the barrel is given the “sniff test”. If no “off” aromas are found, the barrel is good to go!

So, what is the correct answer to the debate of how long a barrel is good for? We believe through attention, care, and a thorough cleaning process; possibly indefinitely.