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40 WINES&VINES February 2017 BARRELS One end of the winery cave is located near a creek bed, which Crafton said acts as a natural cold air drain. The cave's air system pulls cold air from the creek bed to keep temperatures between 58° and 62° F. "Once it's going, it's a strong wind," he said. Crafton buys about 10% to 20% new oak for white wines each year, and he keeps barrels in that program for five to six years with adequate sanitation. He buys 40% to 50% new oak for the reds and keeps those three to four years. Most of the barrel work occurs in the cave. Dirty barrels get a steam treatment first with an ARS machine, followed by a rinse with a Tom Beard washer and then a final rinse with a Carlsen & As- sociates ozone generator. All of the machines are mobile, so the c e l l a r c r e w c a n m o v e t h e m throughout the cave or to a small barrel room in the winery cellar. "We like everything mobile and flexible," Crafton said. If the clean barrels aren't going to be filled right away, they are gassed with sulfur diox- ide and sealed with a hard bung. Crafton said he puts fresh gas in them every two to four months. "I think you have to check on the SO 2 pretty regularly and build into your mental calendar that rehydration is really important," he said. Prior to filling, Craft said he's found that steam is actually a pretty effective option. He said he'll put the steam wands in the barrels unsealed and then flip the barrels over to drain. If the condensed water comes out clean, the barrel is ready to go, and if not, then the barrels get a quick rinse. A theme that came up repeat- edly when talking with the wine- makers quoted above was: Keep them hydrated, cool and sanitary, and barrels should deliver their full oak impact and last for many more years as neutral aging ves- sels. Part of the challenge for planning a barrel investment is not just determining if you have the cash or financing for more new oak, but also whether you can store the oak correctly to protect that investment. Oenosylva offers a range of œnologic oak products sourced from the most prestigious forests in France. All of the products are manufactured from stave-quality oak that has been naturally seasoned in the open air. Oenosylva products are finely calibrated to provide the perfect organoleptic contribution of oak during the winemaking process. A range of proprietary techniques and three consistent toasting methods give the wine a subtle range of aromas. Contacts: Caroline Hoogenboom Napa - Sonoma - East Coast Cell: (707) 364-6334 caroline@oenosylva.com Amy Lee Oregon - Washington California Central Coast Cell: (509) 995-2771 amy@oenosylva.com Office: 1285 S. Foothill Blvd Cloverdale, CA 95425 Ph: (707) 224-2377 Fax: (707) 224-2390 www.oenosylva.com The winemaking team at Chateau Montelena in Calistoga, Calif., uses the computer program Vintrace to manage the winery's barrels. CHATEAU MONTELENA WINERY