Shaun and Corey, two full-time coopers at Yalumba, begin the process by selecting the finest oak possible. This is arguably the most important part of the barrel-making process as the oak has a huge influence on flavour and dictates the success of the final product as well as the consistency between batches. Once the oak is selected, wooden staves are milled and planed until they reach the desired size and curvature, and then ‘mise en rose’ (barrel assembly) is completed by knocking steel rings into place around the staves to form the barrel.
If selecting the right oak is the most crucial step in the process, then ‘toasting’ the barrel is a close second. Water is brushed over the outside of the barrel and a small fire is lit inside. This causes the wood to heat up and become more malleable, while absorbing the water and expanding into shape until the staves are firmly wedged against each-other. The fire is then used to carefully singe the inside of the barrel (‘toasting’), which will ultimately add a rich smoky flavour to the wine.
While the Yalumba Cooperage is so old that its early history has been lost over time, the cooperage has been an integral tradition at Yalumba for more than a century, reflected in the top-shelf product that is exported all over the world today.
Cooperage tours are open to the public at Yalumba, and barrel-making can be seen live depending on the time of year. Visit yalumba.com/events/yalumba-cooperage-tour/ to learn more.
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