Oak alters the flavour of wines in two ways. Firstly, the wine dissolves and absorbs a complex of aromas and flavours from the oak. Tannins, vanillin’s, phenols, and sugars are a major part of this extraction, but there are a myriad of trace factors which can affect the ageing process.
Secondly, oak is a porous material through which air can pass and into which liquid can penetrate. This is something that cannot be duplicated, not even with oak chips. Ageing is that maturing process which occurs when a wine is oxidized through contact with air. Wine stored in our oak casks are subject to very slow oxidation which gives wines their maturity, as the ageing process can take up to six months at the WINERY.