CHANGING the PARADIGM

press BOOK VICARD GENERATION 7 PRESS BOOK · SUMMARY

press BOOK

Introduction 4

ABOUT THE COMPANY

Company presentation - our strengths 6 Commitments toward the environnement 7

OUR RANGE

Vicard Generation 7 Barrels 8

ECO range 9

AS SEEN IN...

Press Releases 10

Certifications 27 Contacts 28

002 VICARD GENERATION 7 PRESS BOOK VICARD GENERATION 7 PRESS BOOK 003 VICARD GENERATION 7 INTRODUCTION

SIX GENERATIONS of COOPERS

As the sixth generation of Vicard coopers, my passion for this profession and my contact with winemakers from all around the world made me quickly realize innovation is how future generations of Vicard coopers will lead the industry.

My goal is to produce homogeneous and reproducible high quality barrels, that will meet the expectations of our winemaking partners.

My ambition is to work alongside you in the signature of your wines, sharing my know- how to find the triangular balance between oak, toasting and wine. And my biggest challenge is responding to a requirement of excellence while maintaining an eco- responsible approach.

Thank you for your trust. I hope to offer you, through our different lines of products, the best foundation for your wine.

JEAN-CHARLES VICARD CEO of Vicard Generation 7

ABOUT the COMPANY

1 85 % 15 000 2012 1 200 m3 150 PRODUCTION SITE OF PRODUCTION IS BARRELS PRODUCED COMPANY ANNUAL STAVE CASKS & TANKS LOCATED IN COGNAC EXPORTED EACH YEAR CREATION DATE PRODUCTION PRODUCED EACH YEAR

004 VICARD GENERATION 7 PRESS BOOK VICARD GENERATION 7 PRESS BOOK 005 VICARD GENERATION 7 VICARD GENERATION 7 ABOUT THE COMPANY ABOUT THE COMPANY

· THE COMPANY · · COMMITMENTS · toward the environnement

ANOTHER APPROACH 100% REPURPOSING of RAW MATERIAL LOSS to BARREL-MAKING

SIGNIFICANT WATER CONSERVATION CHANGING the PARADIGM Vicard Generation 7’s eco-responsible strategy includes reducing water consumption using innovative strategies: · Pressure testing using steam instead of water allows conservation of more than 20L of water per barrel produced. Part of the Vicard Group and named in honor of the 7 generations of Vicard coopers, Vicard Generation 7 uniquely · Molecular toasting of barrels by radiant heat uses 98% less water compared to traditional toasting methods. combines over 100 years of artisan knowledge with cutting edge technology. Jean-Charles Vicard founded Esprit de Dryades in 2010 to focus his research team on techniques and innovative methods to combat the variations found in traditional coopering. After 3 years of intensive research and trials, he launched Vicard Generation 7 Tannin Selection barrels in Europe and the USA. Based in Cognac with 8 hectare park dedicated to maturation, the company produces 15 000 barrels per year and more than a hundred casks and tanks (85% of production is exported).

100% VERTICAL INTEGRATION

The Vicard Group owns and operates 2 stave mills. Our primary mill, Merrains du Périgord is PEFC certified. Incorporation of stave mills at the Vicard Group is a strategic choice and is essential for ensuring a fully traceable, consistent and reliable supply chain for the future.

the TANNIN POTENTIAL

The key component of Generation 7 is the Tannin Potential (TP) technology which provides a quick and reliable measure of ellagitannin content in untoasted oak wood. When combined with molecular toasting, the resulting barrels not only deliver specific flavor and texture profiles, they are reproducible and homogeneous.

a UNIQUE TOASTING PROCESS

With our unique molecular cooking system, Vicard Generation 7 offers a to PROGRESS FARTHER selection of two categories of consistent and reproducible toasts (Gradual Vicard Generation 7 has implemented a range of sustainably resourced barrels developed to and Innovative). The different toasting profiles were developed with the goal utilize the previously unused parts of traditional cooperage oak. of mastering the expectations of our clients regarding precision and is based on the equation of “selection of raw material · toast · wine · aging period”. This new system utilizes computerized technology and radiant heat for the purposes of providing homogeneity, reproducibility and precision. 70 % 100 % 98% OF RAW MATERIAL LOSSES OF THESE LOSSES ARE WATER CONSERVATION FROM THE LOG TO THE BARREL UPGRADED AND USED BY ACHIEVED WITH THE REDUCTION VICARD GENERATION 7 TOAST

006 VICARD GENERATION 7 PRESS BOOK VICARD GENERATION 7 PRESS BOOK 007 · VICARD GENERATION 7 · · ECO RANGE · tannin potential & molecular cooking sustainable alternatives

CHANGING the PARADIGM A RANGE of BARRELS for the BENEFIT of SUSTAINABLE DEVELOPMENT

ECO RESPONSIBLE BARRELS ECONOMIC ALTERNATIVE A reliable and quick measurement An innovative and unique process leading The ECO 3 main feature is in its composition which consists ECO 27 : an innovative product providing economic and methodology of the ellagitannin content to a precise, homogeneous, reproducible of an assembly of micro stave remnants (narrow stave oenological benefits in unheated oak. Innovative wood and respectful toasting of the wood. Offers selection process yields homogeneous the possibility of adapting the toast to every width but standard thickness and respect for the wood TP barrels with no variation. class of tannin potential. fiber thread). During construction, two small, non-standard USE OF STAVE WOOD width staves are joined together using the Patented slot-saw Staves fabricated using assembly process to obtain a standard dimension stave. previously unused upper parts of the oak for barrel manufacturing. -+ The ellagitannin content is measured after Toasting begins with brief 4-minute steam bending UPPER PARTS + machining and before assembly, using near- in which the barrel is bent but not chemically ++ MASTERY OF WOOD SAWING -- - infrared spectroscopy. Each stave is analyzed altered. The toasting system, using radiant heat, and sorted by tannin level and barrels are then is unique in the cooperage industry. The fully AND TIGHTNESS SELECTION cooper by tannin level yielding homogeneous A automated process provides winemakers with Using laser guided technology, our OF STAVE barrels with characterized and reproducible UNIQUE a range of exciting toasting options which are stave mill follows the wood fiber to cut tannin potential. precisely matched to the tannin level of the barrel. WOOD TOAST the staves. At the cooperage, patented STAVE WOOD injection technique of food paraffin under pressure into the wood fibers Patented slot-saw assembly process optimizes the tightness of the product. THREE CLASSES of SENSORIAL IMPACT TANNIN POTENTIAL BENEFITS SPECIAL TOAST PROFILES OPTIMIZATION OF THE OAK ECO 27 is offered with four toast profiles for a short and 10000 2 500 100 The use of discarded stave remnants during the medium-term maturing objective (Traditional Medium/ µg/L 9000 µg/L 8000 2 000 manufacture of staves, allows us to recover an additional Medium +, Long Medium/Medium +). 7000 80 EGT/µg of wood 6000 1 500 60 3% of the wood. 5000 AWARDS 4000 1 000 40 3000 MORE MICRO-OXYGENATION THANKS TO THE INNOVATION+QUALITY AWARDS 2016 500 20 2000 SLOT-SAW ASSEMBLY PROCESS® TECHNIQUE 1000 0 0 0,0 − Highlights the fruit and volume in the mouth LTP WHITE LTP G150 HTP G150 HTP G190 LTP WHITE LTP G150 HTP G150 HTP G190 0 500 1000 1500 2000 2500 − Optimization of the colloidal stability NEW FURFURAL 5HMF 5MF 5HMF 5MF number of pieces − Early elimination of reductive aromatic notes − Reduced maturing period ORIGINE / SYMÉTRIE / ÉNERGIE / ECO27 TANNIN POTENTIAL SELECTION AWARDS Special selection from the best staves ECO27, available Low Tannin Potential Selection (LTP). Medium Tannin Potential Selection High Tannin Potential Selection Citation VINITECH 2014 / Coup de Coeur AGROVINA 2016 in two tannin potential (low & mix medium/high). Gradual ORIGINE adds minimal tannins while (MTP). SYMÉTRIE offers an (HTP). ÉNERGIE works on toast available. offering all the benefits and complexities intermediate profile combining the register of volume with a of oak aging. Characterized by fruity, structure and tension while contribution of structure and full bright notes with a focused palate. respecting the fruit. bodied fruit. GOOD to KNOW EGT/µg of wood 2 ,000 to 4,000 EGT/µg of wood 4 ,000 to 6,000 EGT/µg of wood 6 ,000 to 8,000 ECO 3, due to its manufacturing process, available in limited IDEAL SHORT AND INNOVATIVE ECONOMICAL RE-EVALUATION OF TECHNICAL CHARACTERISTICS Capacities: 225, 228, 300, 350, 400, and 500 L ∙ Toast: please get in contact with us SUMMARIZE MEDIUM -TERM ALTERNATIVES WOOD WASTE quantities.

Each profile is available in Staves version. to MATURING

VICARD GENERATION 7 PRESS BOOK 008 VICARD GENERATION 7 PRESS BOOK 009 Cooperages such as Vicard are rethinking the way traditional barrels are made. VICARD GENERATION 7 VICARD GENERATION 7 PRESS RELEASES PRESS RELEASES

· PRESS REVIEW · a fat cigar that extends to the top of the barrel. The barrel itself rotates around the stationary cone so heat, rather than fire, toasts the barrel. Vicard calls this process “molecular toasting.” The G7 red-wine barrel goes through a gradual toast, starting at 180°F and increasing 10 degrees every 20 minutes, resulting in a toast that nearly goes through the our PRESS RELEASES stave. The entire toast process takes place in a box that controls for ambient air, and has a 2-degree New Twists margin of error. “Coopers will tell you barrels toasted at 7 a.m. are different than those at 3 p.m.,” Thomas explained. “The toasting box is on TraditioNal another piece of the process that controls for variables.” When a customer finds a barrel The Vicard Generation 7 barrel was created to deliver consistency year after year. that works for him or her, the pro- Barrels file is saved and that barrel can be “How many winemakers have holy grail to winemakers: the same produced again and again, Thomas ordered 30 fine-grain, medium- barrel year after year.” said, with consistent results. toast barrels and ended up with Vicard found that customers Steel, Plexiglas and coopering tweaks their favorites, the middle and the could not quantify the difference in outliers?” asked Christy Thomas of the outcome among wine from bar- mark new barrel innovations Esprit de Dryades. “Jean-Charles rels made from the nine oak forests feels he is on a path to deliver the of France. Even if they could, those differences would be impossible B Y DAVID FALCHEK to replicate, he found. Even within a forest, one would find barrel-to- barrel and year-to-year inconsisten- AT A GLANCE cies. But the actual measurable tannins in the wood, rather than + Economic demands are the tightness of the grain, proved UNITED STATES driving wineries to look for the most consistent measure. Wide new barrel options. grain is considered less tannic and 04/2014 – VINEYARD & WINERY MANAGEMENTS tight grain more tannic. But Esprit Innovations include steel 02/2015 – WINES & VINES + de Dryades learned the correlation barrels fitted with oak 05/2016 – WINE BUSINESS MONTHLY is accurate just 70% of the time. ooden barrels and tanks appear fires that apply a consistent heat to the staves and barrels with Now, it tests for ellagitannin lev- 12/2016 – WINE BUSINESS MONTHLY transparent staves that 02/2017 – WINES & VINES to look the same as they did wood and reduce blistering. els, then sort and cooper barrels centuries ago, yet so much has One the newest barrels comes from allow for a view of fermen- accordingly. changed inside and out. Esprit de Dryades, the research and tation in action. Mirco-perforated staves are One of the oldest vessels for hold- development arm of the Vicard Group. + With high-tech assays of steam-bent for no more than ing liquid is still in use, and continues a Jean-Charles Vicard, head of the Cognac- oak quality and more tightly four minutes, the point after which rapid evolution as cooperages strive for based company, has been obsessed controlled manufactur- the hydrosoluable tannins in the greater environmental sustainability, cost with attaining barrel consistency. So for ing and toasting, barrels wood are extracted. The tiny slits savings and consistency. Some coopers the Vicard Generation 7 barrel, released become ever more consis- are no more than a millimeter adopt materials such as steel and Plexi- in September 2013, Esprit de Dryades tent within brand and even deep, shallow enough to prevent glas, seeking better performance. Oth- abandoned the conventional method of year to year. contamination. ers change how barrels are made as they coopering barrels by forest and grain and The fire is fueled by a spaghetti- Among conventional bar- work toward greater consistency. instead relies on sampling that reflects + like wood waste agglomerate fed rels, the range of options The conventional toasting process the actual tannins in the wood. Then by an auger and an air vent gov- available to winemakers – putting a nearly complete barrel over coopers make the barrel in a process erned by a computer programmed continues to grow. a fire – has been enhanced by comput- Vicard developed to control for variables to the toast level. The fires burn erized toasting and carefully controlled in the process. within a double cone shaped like

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0010 VICARD GENERATION 7 PRESS BOOK VICARD GENERATION 7 PRESS BOOK 0 011 Cooperages such as Vicard are rethinking the way traditional barrels are made.

a fat cigar that extends to the “We aren’t saying these are the that makers say saves money and to an American or Bordeaux import barrel. It will sit top of the barrel. The barrel itself best barrels on the market,” she gets results at least as good as a easily on a Western Square or similar rack. The bung- rotates around the stationary cone said. “We are saying that if you wood barrel with inner staves. hole is in the conventional place. It accepts standard so heat, rather than fire, toasts the can find what you want in a G7, To prolong the life of neutral staves available from a number of manufacturers. The barrel. Vicard calls this process you can get the same effect year wood barrels, a winery may pay barrel has a capacity of 79.5 gallons before accept- “molecular toasting.” after year.” $50-$70 to have the head removed, ing as many as 25 staves that clip onto the assembly. The G7 red-wine barrel goes The G7 barrels are categorized plus the cost of the staves. Even Every 10 staves displace about a gallon and Pickett through a gradual toast, starting at by tannin level: Symetrie, low tan- those staves will lose their ability to said between 10 and 14 staves offers the extraction 180°F and increasing 10 degrees nin, Originie, medium tannin and impart character to the wine and the one would get with a new barrel. With the range of every 20 minutes, resulting in a Energie high tannin. High-tannin process will have to be done again. staves available, winemakers’ options are infinite. toast that nearly goes through the barrels are popular in Burgundy, “A wood barrel loses the abil- With a life of 30-40 years, the Modern Cooperage stave. The entire toast process Thomas said, where wineries pair ity to impart flavor rapidly and the barrel cost amortized over time, including French oak takes place in a box that controls them with neutral barrels to get longer you have it, it becomes a staves, works out to about $100 annually. for ambient air, and has a 2-degree more bang for the buck. Last year, money pit,” said Patrick Pickett, a “This allows you to get an equal contribution of New Twists margin of error. Vicard sold several thousand of the winemaking consultant with Mod- oak at a lower price,” Pickett said. “Coopers will tell you barrels barrels, mostly in Italy and France. ern Cooperage. “You keep putting While the barrels can be used for reds and even toasted at 7 a.m. are different Prices range from 680 euros for money in and getting less out.” as fermentation vessels, the initial interest has been than those at 3 p.m.,” Thomas a Burgundy barrel to 870 euros for a In early 2013, Modern Cooper- from chardonnay makers, Pickett said. The stave explained. “The toasting box is Bordeaux chateau style. age released a steel barrel with assembly has a paddle that serves as an integrated on TraditioNal another piece of the process that an inner stave system accessible lees stirrer. With a crank handle with two rotations, controls for variables.” PROVING ITS METTLE through the top of the barrel that cellar workers can stir the lees without opening or When a customer finds a barrel requires no special skill to maintain moving the barrel, reducing the risk of oxygenation The Vicard Generation 7 barrel was created to deliver consistency year after year. that works for him or her, the pro- Vista, Calif.-based Modern Coo- or use. Modern’s goal was to have and the need for sulfite additions. Like changing file is saved and that barrel can be perage wants to do away with The Modern Cooperage barrel is made a steel barrel that works seamless- staves, stirring doesn’t require any special skill. Also, Barrels from steel and features an interior stave “How many winemakers have holy grail to winemakers: the same produced again and again, Thomas some oak barrels, offering a metal ly with existing cellar equipment. the barrels don’t lose wine to evaporation, so they ordered 30 fine-grain, medium- barrel year after year.” said, with consistent results. barrel with an inner stave assembly system. The barrel’s profile is similar won’t need topping off. toast barrels and ended up with Vicard found that customers Modern Cooperage is also marketing the sustain- Steel, Plexiglas and coopering tweaks their favorites, the middle and the could not quantify the difference in ability of steel barrels – saving trees – to combat a outliers?” asked Christy Thomas of the outcome among wine from bar- persistent industry stigma around steel barrels and mark new barrel innovations Esprit de Dryades. “Jean-Charles rels made from the nine oak forests staves. (An oak tree takes more than a century to feels he is on a path to deliver the of France. Even if they could, those reach maturity to yield two to four barrels.) While differences would be impossible several wineries are using the steel barrel with good B Nadalié France since 1902 Y DAVID FALCHEK to replicate, he found. Even within results, Pickett is hesitant to share their identities a forest, one would find barrel-to- because they are worried about image, and fear a Nadalié USA since 1980 barrel and year-to-year inconsisten- steel barrel and staves may be viewed as inauthentic AT A GLANCE cies. But the actual measurable or taking a short cut. tannins in the wood, rather than Cool Climate Series “When you are using staves, you confront a per- + Economic demands are the tightness of the grain, proved Special Reserve French Oak Barrels ception issue because it is nontraditional. I compare www.nadalie.com driving wineries to look for the most consistent measure. Wide it to the feelings people had about Stelvin closures 10 new barrel options. grain is considered less tannic and years ago,” Pickett said. “Winemakers fall along simi- tight grain more tannic. But Esprit lar lines as the general public: Some want to attach to + Innovations include steel NADALIÉ USA de Dryades learned the correlation tradition and others are interested in new technology 1401 Tubbs Lane barrels fitted with oak is accurate just 70% of the time. that promises better quality.” ooden barrels and tanks appear fires that apply a consistent heat to the staves and barrels with Now, it tests for ellagitannin lev- An oxygen delivery system is the works that will Post Office Box 798 to look the same as they did wood and reduce blistering. transparent staves that els, then sort and cooper barrels allow micro-oxygenation in Modern Cooperage barrels. Calistoga, CA 94515 centuries ago, yet so much has One the newest barrels comes from allow for a view of fermen- accordingly. tation in action. Tel. 707 942 9301 changed inside and out. Esprit de Dryades, the research and Mirco-perforated staves are INSIDE FERMENTATION One of the oldest vessels for hold- development arm of the Vicard Group. + With high-tech assays of steam-bent for no more than Fax. 707 942 5037 ing liquid is still in use, and continues a Jean-Charles Vicard, head of the Cognac- oak quality and more tightly four minutes, the point after which Once wine is in a barrel or tank, the winemaker [email protected] rapid evolution as cooperages strive for based company, has been obsessed controlled manufactur- the hydrosoluable tannins in the doesn’t have much chance to see inside the fermenta- greater environmental sustainability, cost with attaining barrel consistency. So for ing and toasting, barrels wood are extracted. The tiny slits tion. Checking through a bunghole or tank top can offer NADALIÉ USA, it’s also... savings and consistency. Some coopers the Vicard Generation 7 barrel, released become ever more consis- are no more than a millimeter some information about what is going on, but a sur- adopt materials such as steel and Plexi- in September 2013, Esprit de Dryades tent within brand and even deep, shallow enough to prevent The Cool Climate Series by T.W. Boswell is the embodiment of elegance. face glimpse isn’t the same as a top-to-bottom view. glas, seeking better performance. Oth- abandoned the conventional method of year to year. contamination. To emphasize fruit and terroir, Cool Climate Series barrels are exclusively crafted The idea for a transparent-stave vessel sprang ers change how barrels are made as they coopering barrels by forest and grain and The fire is fueled by a spaghetti- with 36 month, extra fine grain French oak as part of T.W. Boswell’s Special Reserve from Seguin Moreau’s participation in a design com- + Among conventional bar- work toward greater consistency. instead relies on sampling that reflects like wood waste agglomerate fed premium wood selection. Our team nurtures this exceptional wood source, and then petition for the new cellar at Château Mouton Roth- rels, the range of options The conventional toasting process the actual tannins in the wood. Then by an auger and an air vent gov- each barrel is specially crafted using new, low-impact proprietary toasts that focus on schild. One of the specifications called for oak tanks available to winemakers – putting a nearly complete barrel over coopers make the barrel in a process erned by a computer programmed finesse, thereby complementing delicate fruit and accentuating elegance. that gave winemakers the ability to see inside the fer- continues to grow. a fire – has been enhanced by comput- Vicard developed to control for variables to the toast level. The fires burn mentation process. Six years of research and proto- erized toasting and carefully controlled in the process. within a double cone shaped like types yielded the Seguin Moreau Transparent Stave

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0012 VICARD GENERATION 7 PRESS BOOK VICARD GENERATION 7 PRESS BOOK 0013 “We aren’t saying these are the that makers say saves money and to an American or Bordeaux import barrel. It will sit Tank which looks conventional formation of the cap and the effi- mentation would do much more ing and fascinating from an aesthet- best barrels on the market,” she gets results at least as good as a easily on a Western Square or similar rack. The bung- at first. One could miss the two cacy of punchdown and pumpover. than satisfy winemaker curiosity. ic and educational perspective,” said. “We are saying that if you wood barrel with inner staves. hole is in the conventional place. It accepts standard see-through staves running top to Seeing the turbidity of the must Moulton said. “Having the ability to can find what you want in a G7, To prolong the life of neutral staves available from a number of manufacturers. The bottom, made of food-quality Plexi- BEYOND CURIOSITY would help him better determine see into a tank isn’t something I’d you can get the same effect year wood barrels, a winery may pay barrel has a capacity of 79.5 gallons before accept- glas. In 2011, Seguin Moreau deliv- what valve would yield clear juice consider critical to a winemaker or after year.” $50-$70 to have the head removed, ing as many as 25 staves that clip onto the assembly. ered 44 vats fitted with transparent Jason Moulton, an associate for pumpover, he said, but most of to wine quality.” The G7 barrels are categorized plus the cost of the staves. Even Every 10 staves displace about a gallon and Pickett staves and retrofitted some others winemaker at Brassfield Estate in what he needs to know he can find Hansen said hospitality played by tannin level: Symetrie, low tan- those staves will lose their ability to said between 10 and 14 staves offers the extraction at Mouton. Lake County, Calif., said he isn’t out from testing. into Mouton’s plan with its cel- nin, Originie, medium tannin and impart character to the wine and the one would get with a new barrel. With the range of The new cellar and tanks were sure being able to see into a fer- “Transparent staves are interest- lar renovation and agreed that the Energie high tannin. High-tannin process will have to be done again. staves available, winemakers’ options are infinite. unveiled in June 2013, after which, stave option is not for everybody. barrels are popular in Burgundy, “A wood barrel loses the abil- With a life of 30-40 years, the Modern Cooperage according to an agreement with the Thomas said, where wineries pair ity to impart flavor rapidly and the barrel cost amortized over time, including French oak winery, Moreau may offer the trans- LESS-OAKY OAK them with neutral barrels to get longer you have it, it becomes a staves, works out to about $100 annually. parent-stave option more broadly. more bang for the buck. Last year, money pit,” said Patrick Pickett, a “This allows you to get an equal contribution of Christopher Hansen, general man- Cooperage 1912 of Napa Valley Vicard sold several thousand of the winemaking consultant with Mod- oak at a lower price,” Pickett said. ager of the cooperage’s Napa, recognized the increase in cool- barrels, mostly in Italy and France. ern Cooperage. “You keep putting While the barrels can be used for reds and even Calif., division, said the stave option climate wine production and the Prices range from 680 euros for money in and getting less out.” as fermentation vessels, the initial interest has been is now offered on upright tanks conundrum faced by its makers: a Burgundy barrel to 870 euros for a In early 2013, Modern Cooper- from chardonnay makers, Pickett said. The stave between 20 and 220 hectoliters, They want the influence of bar- Bordeaux chateau style. age released a steel barrel with assembly has a paddle that serves as an integrated for 1,000 euros. A version was set rels but hesitate to put juice with an inner stave system accessible lees stirrer. With a crank handle with two rotations, to be unveiled in the United States Seguin Moreau created tanks with transparent staves for Château Mouton Roths- beautiful varietal character and child. The see-through staves allow winemakers to view fermentations in action. PROVING ITS METTLE through the top of the barrel that cellar workers can stir the lees without opening or at the 2014 Unified Wine & Grape zingy acidity into vessels that could requires no special skill to maintain moving the barrel, reducing the risk of oxygenation Symposium in Sacramento, Calif. flatten the fruit and shave down Vista, Calif.-based Modern Coo- or use. Modern’s goal was to have and the need for sulfite additions. Like changing “Coopers have been putting Tanks need to have a minimum staves allow a top-to-bottom view the acids. perage wants to do away with The Modern Cooperage barrel is made a steel barrel that works seamless- staves, stirring doesn’t require any special skill. Also, Plexiglas heads into barrels for of two transparent staves to allow of the fermentation to enable wine- “Cool-climate wines tend to some oak barrels, offering a metal from steel and features an interior stave ly with existing cellar equipment. the barrels don’t lose wine to evaporation, so they many years,” Hansen said. “We enough light into the closed ves- makers to see the range of activity be very fruit-focused, with higher barrel with an inner stave assembly system. The barrel’s profile is similar won’t need topping off. and Mouton wanted to do this for sel to be able to see into the wine, at a glance – from filling of the tank acidity and delicate overall tasting Modern Cooperage is also marketing the sustain- upright tanks.” especially a red wine. The clear and the vigor of fermentation to the notes,” said Cooperage 1912 sales ability of steel barrels – saving trees – to combat a director Jason Stout. persistent industry stigma around steel barrels and In response, the company added staves. (An oak tree takes more than a century to a Cool Climate series to its T.W. reach maturity to yield two to four barrels.) While Boswell line of barrels, for wine- several wineries are using the steel barrel with good makers who want all the benefits results, Pickett is hesitant to share their identities Nadalié France since 1902 of oak barrels – micro-oxygenation, because they are worried about image, and fear a Nadalié USA since 1980 polymerization of tannins, wine- steel barrel and staves may be viewed as inauthentic making tradition – but with less or taking a short cut. obvious wood character. Cool Climate Series “When you are using staves, you confront a per- The barrels, set to debut at the Special Reserve French Oak Barrels ception issue because it is nontraditional. I compare www.nadalie.com 2014 Unified Wine & Grape Sym- it to the feelings people had about Stelvin closures 10 posium, are made with extra-fine- years ago,” Pickett said. “Winemakers fall along simi- grain French oak which Boswell lar lines as the general public: Some want to attach to NADALIÉ USA “When we needed a lees sampler grades by scanning growth rings. tradition and others are interested in new technology 1401 Tubbs Lane that didn’t exist, Carlsen & Associates The wood is dried for 36 months that promises better quality.” before being coopered into what An oxygen delivery system is the works that will Post Office Box 798 designed, fabricated, and delivered one the company calls “low-impact” allow micro-oxygenation in Modern Cooperage barrels. Calistoga, CA 94515 to us within two weeks. If they made barrels. The Cool Climate line Tel. 707 942 9301 includes three different options, tanks and barrels, we would surely be each designed for a different set of INSIDE FERMENTATION Fax. 707 942 5037 the first Carlsen-only winery.”“ varieties. Once wine is in a barrel or tank, the winemaker [email protected] doesn’t have much chance to see inside the fermenta- David Falchek is a regular con- tion. Checking through a bunghole or tank top can offer Andrew Delos tributor to trade publications such some information about what is going on, but a sur- NADALIÉ USA, it’s also... as Vineyard & Winery Manage- The Cool Climate Series by T.W. Boswell is the embodiment of elegance. face glimpse isn’t the same as a top-to-bottom view. Winemaker ment and Beverage Media. He also To emphasize fruit and terroir, Cool Climate Series barrels are exclusively crafted The idea for a transparent-stave vessel sprang EnRoute Winery writes a regular consumer wine with 36 month, extra fine grain French oak as part of T.W. Boswell’s Special Reserve from Seguin Moreau’s participation in a design com- column for The Scranton Times-Tri- premium wood selection. Our team nurtures this exceptional wood source, and then petition for the new cellar at Château Mouton Roth- bune, in Scranton, Pa. each barrel is specially crafted using new, low-impact proprietary toasts that focus on schild. One of the specifications called for oak tanks finesse, thereby complementing delicate fruit and accentuating elegance. that gave winemakers the ability to see inside the fer- Carlsen & Associates Comments? Please e-mail us at mentation process. Six years of research and proto- 707-431-2000 [email protected]. types yielded the Seguin Moreau Transparent Stave

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0014 VICARD GENERATION 7 PRESS BOOK VICARD GENERATION 7 PRESS BOOK 0015 barrels

Tonnellerie Radoux OakScan T.W. Boswell Tank which looks conventional formation of the cap and the effi- mentation would do much more ing and fascinating from an aesthet- grain at first. One could miss the two cacy of punchdown and pumpover. than satisfy winemaker curiosity. ic and educational perspective,” recognition see-through staves running top to Seeing the turbidity of the must Moulton said. “Having the ability to technology bottom, made of food-quality Plexi- BEYOND CURIOSITY would help him better determine see into a tank isn’t something I’d glas. In 2011, Seguin Moreau deliv- what valve would yield clear juice consider critical to a winemaker or ered 44 vats fitted with transparent Jason Moulton, an associate for pumpover, he said, but most of to wine quality.” staves and retrofitted some others winemaker at Brassfield Estate in what he needs to know he can find Hansen said hospitality played at Mouton. Lake County, Calif., said he isn’t out from testing. into Mouton’s plan with its cel- The new cellar and tanks were sure being able to see into a fer- “Transparent staves are interest- lar renovation and agreed that the unveiled in June 2013, after which, stave option is not for everybody. according to an agreement with the winery, Moreau may offer the trans- LESS-OAKY OAK parent-stave option more broadly. Christopher Hansen, general man- Cooperage 1912 of Napa Valley ager of the cooperage’s Napa, recognized the increase in cool- Calif., division, said the stave option climate wine production and the is now offered on upright tanks conundrum faced by its makers: Product Focus between 20 and 220 hectoliters, They want the influence of bar- for 1,000 euros. A version was set rels but hesitate to put juice with to be unveiled in the United States Seguin Moreau created tanks with transparent staves for Château Mouton Roths- beautiful varietal character and Barrel stave at the 2014 Unified Wine & Grape child. The see-through staves allow winemakers to view fermentations in action. zingy acidity into vessels that could Symposium in Sacramento, Calif. flatten the fruit and shave down “Coopers have been putting Tanks need to have a minimum staves allow a top-to-bottom view the acids. Analysis Plexiglas heads into barrels for of two transparent staves to allow of the fermentation to enable wine- “Cool-climate wines tend to A few coopers are using many years,” Hansen said. “We enough light into the closed ves- makers to see the range of activity be very fruit-focused, with higher and Mouton wanted to do this for sel to be able to see into the wine, at a glance – from filling of the tank acidity and delicate overall tasting specialized equipment upright tanks.” especially a red wine. The clear and the vigor of fermentation to the notes,” said Cooperage 1912 sales Seguin Moreau director Jason Stout. to ensure barrel staves Icone barrel In response, the company added a Cool Climate series to its T.W. meet certain parameters Boswell line of barrels, for wine- Vicard Generation 7 barrel makers who want all the benefits for quality and consistency. by Esprit de Dryades of oak barrels – micro-oxygenation, polymerization of tannins, wine- By Andrew Adams making tradition – but with less obvious wood character. The barrels, set to debut at the 2014 Unified Wine & Grape Sym- espriT de dryades Tonnellerie radoux T.W. BosWell seguin Moreau posium, are made with extra-fine- The Vicard Generation 7 barrel Tonnellerie Radoux’s OakScan T.W. Boswell uses “grain recog- For its premium Icone barrels, grain French oak which Boswell by Esprit de Dryades, which system was the market’s first nition technology” to calculate Seguin Moreau doesn’t use “When we needed a lees sampler grades by scanning growth rings. was founded by Jean Charles stave-scanning technique. It was the exact number of rings per a scanning system but rather that didn’t exist, Carlsen & Associates The wood is dried for 36 months before being coopered into what Vicard, was introduced to the introduced in 2009 and incorpo- inch, which equates to the grain applies representative sampling designed, fabricated, and delivered one the company calls “low-impact” North American market in 2013. rated into the cooper’s full pro- tightness. The machine can be for chemical analysis through to us within two weeks. If they made barrels. The Cool Climate line The manufacturer scans barrel duction process in 2012. The set to certain parameters and gas and liquid chromatography. includes three different options, staves for their tannin content system scans each stave as it will reject any staves that don’t The cooper says this system tanks and barrels, we would surely be each designed for a different set of and then sorts based on low, enters the production chain meet them. The process enables provides data for the full varieties. medium or high levels of tannin. and uses a proprietary algorithm the cooper to ensure it is only “enological characterization the first Carlsen-only winery.”“ The cooper then assembles bar- to assign each piece of wood a making barrels with fine-grain of wood,” which it claims is David Falchek is a regular con- rels with staves that have the tannin rating of 0 to 100. Staves staves that provide more desir- more detailed and accurate Andrew Delos tributor to trade publications such same amount of tannin or with are then sorted into three sepa- able compounds and play a than scanning. as Vineyard & Winery Manage- a blend of staves of varying rate “selections” based on tannin major role in the rate of oxygen- seguinmoreaunapa.com Winemaker ment and Beverage Media. He also tannin levels. The staves are level. Radoux is now using the ation. The scanning helps ensure EnRoute Winery writes a regular consumer wine then toasted using a computer- system to sort high-tannin wood each barrel is produced with column for The Scranton Times-Tri- controlled process that applies chips for fermentation and lower the maximum potential grain, bune, in Scranton, Pa. an even level of heat to add tannin wood for wine aging and the grain parameters also another level of consistency. chips, as well as to sort its oak provide consistency. Carlsen & Associates Comments? Please e-mail us at vicardg7.fr alternative staves by tannin level. twboswell.com 707-431-2000 [email protected]. tonnellerieradoux.com

Product Focus is a regular feature about a certain type of product or technology. Send comments and suggestions to [email protected]. 70 VINEYARD & WINERY MANAGEMENT | Mar - Apr 2014 www.vwmmedia.com www.vwmmedia.com Mar - Apr 2014 | VINEYARD & WINERY MANAGEMENT 71 EVQ_Phenolic Fingerprint_VWM tr.indd 1 24/01/14 11:40 34 Wines&Vines February 2015

0016 VICARD GENERATION 7 PRESS BOOK VICARD GENERATION 7 PRESS BOOK 0017 winemaking New Barrel Technology Uses Science to Produce More Consistent Product

New Barrel Technology Uses Science to Produce More Consistent Product SCOTT SUMMERS A look at Dr. Marie-Laure Badet-Murat’s research on wood tannin potential and wine The Many Sources of Variability Q. pedunculiflora). Both sessile and pedunculate oak are used in barrel- making under the French oak, Hungarian oak and European oak monikers. quality at the second annual Innovation+Quality conference The task of minimizing barrel-to-barrel variability is not an easy one. One might expect that there are noticeable sensory difference between Beyond the obvious differences in the starting wines and aging processes, oaks of different species. French oak barrels have been traditionally sold Badet-Murat noted that differences in the raw material (oak), seasoning Curtis Phillips as made from wood from a particular forest without noting if the wood and toasting (This sentence looks like it was cut off). Each of these have used was Quercus petraea, Quercus robur or a mix of the two. Of course, their own multiple points of variance. For example, the raw material (the Q. petraea and Q. robur are likely closely related enough that they can oak) can be a source of variability due to it’s species, intra-species genetic produce fertile hybrids; that it is just within the realm of possibility that the variability (i.e., genetic variability within a single species), geographic environmental differences between two different forests may end up being origin and sylviculture. Curtis Phillips, an editor for Wine Business Monthly since 2000, is a a bigger cause of stave-wood chemistry than the slightly differing genetic graduate of UC Davis, and has been a winemaker since 1984 and an OAK heritance between the two. agricultural consultant since 1979. American oak (Quercus alba), or more properly American white oak since As it turns out, variability in the oak wood occurs at even smaller scales there are multiple oak species in the Americas, is certainly different from than between the two European oak or between any one forest versus any French oak, but “French oak” is not a single species, but rather at least other. Even if we eliminate inter-specific variability and took only a single two related and hybridizable species: European sessile oak (Quercus petraea species from a single forest we’d still find a appreciable amount of variability AKA Q. sessiliflora), and European pedunculate oak Quercus robur AKA in the resulting stave-wood. Worse yet, even staves cut from a single indi- vidual tree can have differing compositions.

AS READERS OF THE past several issues of Wine Business Monthly might have noticed, I’ve been thinking a lot about barrels. Like any natural product, the chemical composition of a barrel, or more specifically the wood used to make barrels, can vary a great deal. As winemakers we were taught, or learned from experience, that there is a considerable enological WINE May 2016 • $5.95 BUSINESSThe Industry’s Leading Publication for Wineries and GrowersMONTHLY www.winebusiness.com difference between oaks of significantly different species, although this is usually expressed as a simple and inaccurate dichotomy between American and French oak. Cool Climate Series At Wine Business Monthly’s second annual Innovation + Quality (IQ) Special Reserve French Oak Barrels conference, which took place March 2 in the Napa Valley, Barrel Stave Selec- Barrels & Oak tion by Phenolic Chemistry was chosen as an Innovative Product Category Recent Research: Wood Tannin Potential and Wine Quality for the Innovation Awards, which honor those companies and products pushing the boundaries for new winemaking technologies. We recognized Demptos Napa Cooperage (Essencia), Seguin Moreau Napa Cooperage (Icône Concept), Taransaud (PureT), Tonnellerie Radoux (Oakscan) and Vicard Generation 7. This is also one of the reasons we invited Dr. Marie- Laure Badet-Murat, owner of Enologie by MLM, Bordeaux, to speak about the relation between wood tannin potential and wine quality at IQ 2016. Badet-Murat joined Corey Beck, president and director of winemaking at Francis Ford Coppola Winery as well as Jeffrey Stambor, director of wine- Roundtable: Natural Winemaking making at Beaulieu Vineyard and Justin Seidenfeld, winemaker at Rodney Three Advocates Discuss Reasons and Methods Strong Vineyards, to speak in the “Achieving Barrel Consistency” session. The specifics of a single company’s method are less significant than the fact The Cool Climate Series by T.W. Boswell is the embodiment of elegance. To emphasize fruit and terroir, Cool Climate Series barrels are exclusively crafted that by these various methods, coopers are trying to produce more consistent Lessons Learned: with 36 month, extra fine grain FrenchWhat oak Jim asVerhey part Learnedof T.W. fromBoswell’s 30+ Years Special in the Reserve Vineyard barrels that have a more predictable sensory impact on wines aged in them. premium wood selection. Our teamWhy nurtures Mark Greenspanthis exceptional Changed wood His Mindsource, on Naturaland then Plant Extractives What is significant is that multiple cooperages are using science to produce each barrel is specially crafted usingMendocino new, low-impact Winemakers proprietary Recall Best toastsand Worst that Business focus Decisions a natural product (e.g., barrels for winemaking) that is still natural yet gives SCOTT SUMMERS on finesse, thereby complementing delicate fruit and accentuating elegance. predictable and reproducible results for the winemaker. Dr. Marie-Laure Badet-Murat, owner of Enologie by MLM, Bordeaux, spoke about the relation between wood tannin potential and wine quality at IQ 2016. 20 May 2016 WBM

18 May 2016 WBM

0018 VICARD GENERATION 7 PRESS BOOK VICARD GENERATION 7 PRESS BOOK 0019 COR15_107_TonnerllerieÔ_Ad.pdf 1 3/25/16 11:35 AM

New Barrel Technology Uses Science to New Barrel Technology Uses Science to Produce Produce More Consistent Product More Consistent Product

Variability Beyond the Forests Dr. Badet-Murat concluded her presentation at IQ 2016 with the following bullet points: No matter the forest or the species, after the oak tree has been harvested there is still a great deal that happens during “seasoning” and toasting that • The heterogeneity of oak wood composition, combined with irregular alters the chemistry in the wood. If one were to take the same uncharacter- toasting protocols, can lead to substantial variation in wine perception istically homogenous log and split them into rough staves and season one after aging. third in southwestern France, another third in Missouri, and the final third • Oak selection by forest should be used with caution as it doesn’t reflect in Chile, I would expect that there would be at least some slight differences the heterogeneity of oak wood chemical composition. between the three groups simply due to the differing climates of the respec- • Selection by grain allows some control of this heterogeneity, but tive seasoningyards. variability remains high. • To achieve homogeneity, as well as take advantage of the high diversity in chemical composition, sorting by tannin potential at the stave level Exercising Control will yield better outcomes. A cooper is a rare example of a true craftsman. One can’t really study how to raise and toast barrels at university, or even at a vocational college. Instead, • Rationalization of cooperage oak wood selection by tannin potential, a cooper usually learns the trade via an apprenticeship that is not all that combined with precise toasting management, is evidenced both by sensory and chemical analysis. different from being in a medieval guild. Bending staves and driving hoops is the easy part. The part of being a cooper that relies upon years of experience • We expect this rationalization of wood sorting will play an increasingly is the eye for choosing staves so that the wood-grain is consistent and the eye important role as natural resources are more effectively utilized and the for monitoring the toasting level on the toasting floor. I have seen more than demand for a consistent product increases. one cooperage that has large clerestory windows above the toasting floor so As I noted above, the exact specifics of any particular barrel company’s that the coopers don’t have to rely on color-shifting artificial light while they method or stave slection process are less significant than the fact that by are performing this crucial task. these various methods coopers are trying to produce more consistent barrels

SCOTT SUMMERS that have a more predictable sensory impact on wines aged in them. WBM Control on the toasting floor is something cooperages strive for. Control the Toast C We’ve seen plenty of research over the past 20 to 30 years that points to the M

dramatic role toasting plays in altering the chemical composition of the Y

barrel-staves (see Swan, James, AJEV, 50:4:495-502 (1999) and Chatonnet, CM

Pascal, AJEV, 50:4:479-494 (1999)). Sensorially important compounds MY

like vanillin are composition products that are made from the thermal CY decomposition of lignin. Too little heat and/or time and little vanillin CMY 2016 YEAR IN REVIEW Top Products is produced. Too much heat and/or time and the vanillin itself can be K “cooked” away. This, and other, research seems to have caused several cooperages to look into ways to exert more control over toasting and BlueMorph Vicard Generation 7 produce more replicable barrels. WINE December 2016 • $5.95 BUSINESSThe Industry’s Leading Publication for Wineries and GrowersMONTHLY www.winebusiness.com As we gain a better understanding of the underlying chemistry, the obvious BlueMorph UV Tank Sanitizer ECO 27 next step would be to control the process to a greater degree. Better control needs better measurement. The eye, even the highly skilled eye, is an indirect The BlueMorph is a big UV light The ECO 27 barrel, made from the upper measurement at best. In short order, most coopers were using infrared that is put insideTOP a cleaned, empty branches of 200-year-old French oaks, is a thermometers to track the process. World Cooperage linked thermometers tank in order to WINEsanitize it. It usesINDUSTRY cost-effective option for winemakers who to computers that control the toasting fire for the infinitely repeatable, and ultraviolet light to kill bacteria, would like the oenological and marketing customizable, Profile Series line. Other cooperages have taken approaches yeast and other microbes. The benefits of French oak barrels in their idea behind BlueMorphLeaders is pretty programs but at a dramatically lower that differ in the details, but the goals are the same degree of control on the well-established. Ultraviolet price point. The ECO 27 technology uses toasting floor. light is used as the final step to multiple patented processes, including kill microbes in many hospitals laser detection of high risk porosity areas Control the Source, and public water districts. The in the medullary rays while the barrel is BlueMorph provides effective under high pressure and liquid paraffin injection targeted at leak points. Control the Process sanitation with no chemicals, no The pressure is then reversed to a vacuum that pulls the paraffin into the Absolute control over toasting barrels won’t eliminate barrel-to-barrel vari- residuals and no water. leaks, effectively sealing them. Launched worldwide in 2014, the ECO ability. Even with stave wood of the same species, there is variance due to 27 has quickly become a valuable alternative to the increasingly high WHAT’S COOL: Killing wine differing climate, soils and sylviculture. Even the natural variability within cost and scarcity of American oak, not only with large wine groups but spoilage microbes with light! a forest, within a single tree means that the chemistry for any given stave also with smaller high-end wineries that benefit from using “100 percent For more information contact BlueMorph, www.bluemorphuv.com. can differ a great deal from that of any other stave. The solution, then, is to 50 French oak barrels” on their second-tier wine marketing materials. analyze the staves and each company may have a differing set of criteria that they’re analyzing. Badet-Murat uses near-infrared spectroscopy (NIRS) to 2016 YEAR IN REVIEW WHAT’S COOL: These barrels are made from the upper branches of oak trees that have already been harvested for traditional cooperage. This measure the ellagitannin content. Ideally, the end result would be that staves Top News • Top Deals • Top Hires • Top Products are grouped with other staves that have a similar chemistry. means more barrels can be produced from each individual tree. For more information contact Vicard Generation 7, www.vicardg7.fr or WBM May 2016 25 www.vicardg7.com. 22 May 2016 WBM

0020 VICARD GENERATION 7 PRESS BOOK VICARD GENERATION 7 PRESS BOOK 0021

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WBM December 2016 27 0022 VICARD GENERATION 7 PRESS BOOK VICARD GENERATION 7 PRESS BOOK 0023 0024 VICARD GENERATION 7 PRESS BOOK VICARD GENERATION 7 PRESS BOOK 0025 0026 VICARD GENERATION 7 PRESS BOOK VICARD GENERATION 7 PRESS BOOK 0027 VICARD GENERATION 7 ABOUT THE COMPANY

· CERTIFICATIONS · Vicard Group

ORGANISMS WHICH CERTIFIED the VICARD GROUP

PEFC All VICARD Group entities are PEFC certified. The main objective is to contribute to the sustainable management of forests by concrete actions surrounded by international rules. The PEFC program integrates with the philosophy of VICARD GENERATION 7 which always acts as an eco-responsible company and attaches itself to the compliance with wood, especially with its revaluation system for the totality of wood falls generated by the manufacture of quality barrels. In addition this recognized commitment allows to clearly display the rigorous work carried out for many years on the origin of the wood, the mastery of purchases and traceability.

HACCP In order to adapt to the new regulatory and food-safety requirements, Vicard Generation 7 is committed to a HACCP procedure.

BUREAU VERITAS Certificate of recognition of French oak origin.

0028 VICARD GENERATION 7 PRESS BOOK VICARD GENERATION 7 PRESS BOOK 0029 HEAD OFFICE Vicard Generation 7 – 1832 Soscol Avenue Suite 108, Napa 94559 United States of America

P: +1(707) 927 3168 [email protected] www.vicardg7.com

GEORGES MILCAN General Manager – P: +33 (0)6.16.70.23.20 [email protected]

CHRISTY THOMAS Business Development Manager – P: +1 (707) 228.5982 [email protected]

EMILIE FAUGÈRE Marketing & Communication – P: +33 (0)6.28.96.05.83 [email protected]

0030 VICARD GENERATION 7 PRESS BOOK VICARD GENERATION 7 PRESS BOOK 0031 ECO 3, 27, SELECT SUSTAINABILITY & ECO-RESPONSIBILITY

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SYMÉTRIE TANNIN POTENTIAL SELECTION & MOLECULAR TOASTING ÉNERGIE PRODUCTS

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1370 Trancas St #141, Napa CA 94558 - USA · 707 - 228 - 5982 · [email protected] - www.vicardg7.com