114 WINES&VINES January 2018
OAK BARRELS
add to the barrel lineup to get the right mix of
oak influences that match the Caldwell wines.
The toasting is done over a traditional flame,
and it's up to Marke to determine what type of
toasts and techniques are used.
He's working with all the Bordeaux varieties
plus Tannat, Syrah and Pinot Noir. He buys barrels
from a few coopers as reference points so he can
decide how to adjust the Caldwell line of barrels.
White wine barrels are still a work in progress.
Total yearly barrel production is now around
300, and Marke admits it's not the most cost-ef-
fective program. He doesn't know exactly how
much each barrel costs but was willing to bet it
was significantly more than just buying a new,
French oak barrel from a cooper. Marke said it is
worth it to Caldwell to maintain the investment.
"John is a guy who, when he's committed,
he's all in," Marke says before adding, "I'm the
guy who keeps trying to hold him back."
Since the transition to estate cooperage,
Marke said he's noticed two significant changes:
The barrels have become quite consistent and
are also much more structurally sound. Back
when Marke was using several coopers, about
10% of the barrels he used for barrel fermenta-
tion would prove to be leakers. "That was the
bet John was making: If one person is doing all
the toasting, it's all more consistent, and struc-
turally the barrels are much better."
Ramiro Herrera works closely with winemaker Marbue Marke to craft barrels specifically for Caldwell Vine-
yard's estate wines and ensure all barrels are in perfect condition.
Proud to be serving the wine industry
for 20 years.
3435 Ocean Park Blvd, #107-511
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145 Jordan Street, San Rafael, CA 94901
415-457-3955
• www.boswellcompany.com
he Premier Silicone Rubber Bung
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707-315-5114!
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