Joe Sallustio wrote:

>
>> I've got a wine in there now that isn't too
>> bad. Lots of tannin, no
>> off flavors, looks clear and clean. Tastes
>> like it will age very well.
>>
>> The barrel has never been empty after the first
>> batch. I've been pretty of top of sulfite,
>> needs a little now but close to bottling, I'll
>> do it then.
>>
>> Thanks for your comments, I think I'm in good
>> shape. My fourth wine
>> will go in next week. How long to barrels
>> last? This is a small
>> barrel, I might need to add chips. If so, is
>> the hassle of barrel
>> aging worth it? Carbouys are pretty easy!
>>
>> Dan
>
> It all depends on what you want to get out to
> the barrel aging. You probably don't get much
> in the way of oak flavor after 2 to 3 years
> but that isn't the only things barrels do.
> There are theories about micro oxygenation which
> helps reds; more than that you can get some
> concentration of flavors and that is rarely a
> bad thing. A barrels
> life is technically as long as you are willing
> to deal with it. You can add chips or beans to
> get the oak flavors once that peters out, or
> leave it in longer. It's not the same but it's
> all relative to a point; if you put mediocre
> wine into a big money French barrel what
> you will get is mediocre wine with French oak
> notes. If you put great wine into a poorly
> built or maintained barrel you will ruin it.
> Barrels are work but if they weren't worth it no
> one would put up with them, they are one step
> below corks on the winemakers aggravation
> spectrum...
>
> Carboys are easy, agreed. I only have one
> barrel and it's not much to
> talk about. It was badly made; never toasted.
> Don't EVER put good wine in an un-toasted
> barrel; I'm still recovering from that fiasco.
> It's full of sulfited acidulated water now. I
> may give it one more shot on a second wine I
> made or may use it for a sherry from French
> Colombard.
>
> Joe

The only thing I would add from Joe's advice is
that if you want to extend the life of a barrel,
consider putting "clean" wine into the barrel.

I do not barrel my wine until around May. By that
time most of the tartrates will have already
precipitated out in the carboys (providing you
have a cool cellar or equivalent).

Tartarates from "new" wine coat the inside of the
barrel and do not afford the wine a chance to
come into contact with the oak.