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W i n e s & V i n e s A P R i L 2 0 1 4 41 although some wineries do use them during fermentation. Precision stave technology Pronektar, the alternatives line of Tonnel- lerie Radoux, is now offering an "Extreme" line of staves that are sorted with the company's Oakscan system. Radoux already uses the system to gauge the level of tannin and polyphenolic con- tent in its barrel staves and now is bring- ing that technology to its range of barrel alternatives. Martin McCarthy, Radoux's sales and marketing manager, said the system enables winemakers to make precise adjustments to the flavor profile of their wine because they know the exact nature of the wood they're using. The Extreme "délicat" staves contain low amounts of polyphenols and are best used to provide some vanilla and spice notes. Staves with a medium level of poly- phenolic material are classified as "com- plexe" and provide structure, oak aromatics and grilled and roasted notes. The "intense" line of staves has the high- est concentration of tannin and other polyphenols and provides more mouthfeel and strong oak aromatics. McCarthy said the new line of staves has generated some keen interest from winemakers, and the challenge has been to get enough sorted staves into produc- tion to meet demand. New toast and other options Creative Oak, the barrel alternatives divi- sion of Cork Supply, is offering two new Oak Solutions' usage calculator can deter- mine the appropriate addition of Cuvee chips. Xtraoak's Xtrachêne Sticks have the same thickness as a Bordeaux barrel. Tonnellerie Radoux recommends its Xtreme Staves be fixed in tanks for even extraction. C O V E R S T O R Y