Thanks everyone for the advice.

It's a medium toast French barrel by Tonnellerie Allary (not paraffin
wax lined).

It was a gift although 20L is probably all I can handle as I make on
average 120 liters per year. I wish the barrel had not been drilled
for a spigot though... The first year might be a bit hairy as I
understand 2-3 weeks might be enough time & i would need to rotate the
wines to keep it full.

I have a 54L of Syrah & 54L of Pinot Noir this year, I'm looking
forward to trying this out... I've only previously dealt with oak
chips.

BTW, what's an AO?

Cheers,

Ange