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suggested for five to eight months after fermentation. Acacia barrels cost about 10% less than French oak, but they cost more than American oak. Acacia is coopered similarly to oak, and is available in typical barrel styles and sizes. Some coopers produce larger-size acacia puncheons of 500 L that are popular with some winemakers who prefer the wine-towood ratio with this size. Acacia is usually seasoned for a shorter time period than oak, about 12 to 18 months. Recommended toasting levels are light to light plus. One difference with acacia is that it can dry out faster and be more porous than oak. Ullage may be higher and topping may be required more often with acacia, although wine is not commonly aged in acacia as long as in oak. Acacia barrels should be stored in a humidified environment between fills. They are sometimes stored filled with water or a water/ brandy solution, or rehydrated at regular intervals. They should also be hydrated prior to first use, to avoid wine leakage when filled. Acacia barrels are otherwise cleaned and maintained similarly to oak barrels. Older neutral barHe said the origirels are used for nal acacia barrels aging and storage had some leakage of red wines. issues when first After several used. Coopering years of acamodifications and cia use, Winter improved mainobserved: "It adds tenance and storbody and structure age practices have without the vanilla reduced these and toasty quality problems. "They of oak. It accentucan expand and ates fruit and floral contract more than character and arooak, and if not kept matic compounds. in a humidified celIt provides a diflar it can be a probferent component lem," Winter said. compared with The winery washstainless steel and es acacia barrels Winemaker Greg Winter of Valley with French oak, every two months of the Moon buys about a dozen and even combetween fills to new acacia barrels each year. pared with neutral keep them hydratbarrels. It's a difed; otherwise, they ferent and positive element to add are maintained with a standard to the blend." washing and ozone program. ADDING BODY TO PINOT BLANC Valley of the Moon Winery in Sonoma County began experimenting with two acacia barrels from Tonnellerie du Sud Ouest in 2006. Today acacia is a regular part of its pinot blanc program, a flagship variety for the winery. Winemaker Greg Winter said about a dozen new acacia barrels (225 L and 228 L) are bought each year, some still from Tonnellerie du Sud Ouest, but also from Tonnellerie Boutes and Dargaud et Jaegle Tonnellerie. For pinot blanc, 80% of the blend is stainless steel-fermented, 20% barrel-fermented. After fermentation, 80% of the blend is aged in acacia barrels for five months, with some lees aging. Acacia barrels are used for four years (or fills), with 25% of each year's blend in new acacia, 25% in 1-year-old, 25% in 2-year-old, and 25% in 3-year-old. 60 V I N E YARD & WINERY MANAGEMENT | Mar - Apr 2013 w w w. v w m m e d i a . c o m