We never use oak in our winemaking. There's nothing wrong with oak*, but our preference is to use stainless steel tanks for unparalleled freshness and clarity in our wines. Without the distraction of oak you taste the full expression of the healthy grapes.
(*Nothing wrong with using oak barrels. It's just personal preference. We are not fans of using artificial oak flavoring, which many mass-produced wines do.)
Perks of using steel tanks for winemaking:
More control: When you have more control over fermentation and temperature, you have more control over flavor, balance, and aroma.
Environmentally friendly: No oak = no cutting down trees. Wood is also much harder to clean and requires using harsh chemicals.
Prevents oxidation: The wine won’t go bad in those tanks, which means there’s no need to correct with chemicals and sulfites.
Better flavor: Wood barrels absorb wine, which is then transferred to the next batch. With steel, there’s no flavor transfer or barrel taste—just pure, clean wine flavors.
Saves you money: Steel cleans easier and lasts longer. Saving on expensive barrel replacement ultimately means you pay less for your wine! That’s called a steel steal.
Get pure, un-oaked Good Clean Wine and toast to wine that is juicy, dewy, and fresher than your last glass.
