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Tel: (021) 863 5050 | Fax: (021) 863 5051 | Email: info@cdsvintec.com

CDS Vintec Oenological Products

225 – 590 l Barrels

CDSVINTEC represents 2 cooperages (Dargaud & Jaegle, as well as Vallaurine) that produces 225 – 590 l barrels, as well as a Foudrier (producer of large wooden vats), Marc Grenier.

 

DARGAUD & JAEGLE Cooperage (www.dargaud-jaegle.com)

 

Why select a D & J Barrel?


4th generation owner managed (since 1921), D & J has managed to establish a commendable international reputation, based on consistent quality and workmanship. Other value adding attributes include;

 

  • Unique Water Bending: Barrel crafting traditionally implies heating staves over a small fire of oak chips which softens the wood and allows the staves to be bent into the shape. The D & J alternative  of “softening” staves for bending by immersion in boiling water offers an additional benefit (moderating the impact of new oak which allows for more elegance in the wines).
  • Certification & traceability: D & J is certified FTF (Fût de Tradition Française) which guarantees oak of French origin, that lots are traceable, staves are traditionally split & naturally air-dried, coopers are qualified craftsmen, barrel volume & dimension standards are respected, internal and external surfaces meet quality standards and that certain traditional procedures are applied.
  • Sustainability: D & J’s wood suppliers are certified PEFC, which guarantees sourcing from sustainable forests and traceability of the oak.
  • Burgundy specialist: Located at the crossroads of Beaujolais  & Maconnais, D & J established itself as a world leading  White (Chardonnay)  & Red (Pinot Noir & Gamay) Burgundy specialist. 
  • Non Burgundy expertise as well: Since establishment 1921 D & J handcrafted barrels for use in both hemispheres for a wide selection of wines by offering alternatives in wood origin, toasting, grain tightness, period of oak maturation (staves) & size .  Thus excellent results have also been achieved for Red Bordeaux and other non Burgundy wines. D & J offers 2 X  100% French oak ranges (the Premium D & J and Ultra Premium Marcel Cadet ), but also the Alter Ego range where French oak is combined with Eastern European oak, provides options for all  possible needs.

 

How to decide on the most appropriate D & J barrel?


Choose the style & size required


With reference to the Table below, decide on the Style (ea a Bordeaux transport type)

 

 

Select the Origin and/or Texture of the oak


Some winemakers may be primarily influenced by the geographical origin  (General appellation and/or forest) in choosing or recommending a barrel for a given wine, while others will favour the tightness of the grain/view the oak texture as more significant. The 2 approaches are not mutually exclusive and a combination of the 2 approaches is possible when ordering from D & J.

 

There are 4 officially certifiable Generic Appellations for oak, namely (1) Isle De France ( for subtle oak flavour a long finish), (2) Centre de France (complexity, roundness as and aromatic richness), (3) Grandes Vosges (for freshness & supports both fruit and overall minerality) and (4) Burgundy (provides structure and preserves both fruit and minerality. If a D & J client wants barrels exclusively from a specified generic Appellation, this is possible  - with the qualification that for 500l Barrels only Centre de France & Grandes Vosges can be used.  Alternatively D & J also offers  “in-house” selections where the characteristics are more focused on grain tightness & texture differentiation.  Cooperages are nowadays generally playing down single-forest origin barrels because they are not allowed to  officially verify the authenticity of these claims. D& J offers 2 “Special Selections” of limited availability & 5 General Selections from their “in house” Selections.

 

  • Special Selection 1 T (Troncais): Generally accepted as the “best” forest within the Allier “region” for ageing wines with good structure and/or where long maturation is planned, Tronçais oak enhances  the structure of the wine and infuses it with the aromas of vanilla, toasted bread and spices.  Other characteristics are similar to rest of Allier, but it typically displays a tighter grain.
  • Special Selection 4 J (Jupilles): It is a special selection from the Bercé forest near the town of Jupilles. Because of the "super" fine grain, many recommend it for high-end white wines (ea Chardonnay and white Rhônes) and/or for delicate red wines with finesse. The oak  demonstrates a really tight grain that elegantly embraces the wine while preserving the fruit

 

D & J’s 5 General Selections aim to “customize” the in barrel ageing process in each Selection by achieving stylistic repeatability from year-to-year.

 

Selection 1: From the wider Allier region in the Centre de France appellation. Soils are not very fertile, causing slow growth and a fine relatively tight grain.


Selection 2: From the Bertranges forest in the Nevers region (Centre de France appellation).  Usually medium grained if compared to Allier. The result is a bigger tannin extraction, requiring a longer ageing time to fully integrate. Best for medium bodies reds aged from 12 – 18 months. Provides aromas of vanilla, grilled hazelnut, coffee, smoke and develops into liquorice and mild spices.


Selection 3: Mostly from Saint Palais forest in the Cher region (and/or other forests from the Cher region) to the North of Alliers (still in the Centre de France appellation). Similar to Allier in terms of grain, but the tannins are slightly more tannic. Provides aromas of mocha, coffee, grilled almonds, pepper, developing towards leather.


Selection 4: A selection from the rest of the Bercé forest (excluding the oak used for the Jupilles special selection ), it illustrates similar characteristics.


Selection 5: From the small forest of Fontainebleau (Ile de France appellation). 200km South of Paris. Tight grained and provides aromas of coffee, liquorice and spices.

 

Which level of toasting?


D & J offers 3 different levels of toasting to accommodate stylistic preferences.

 

VALLAURINE Cooperage (Rhone Varietal Specialist)

 

Barrels are fire bent & traditionally toasted over oak fueled fires.  Founded in 1885, the Desrieux cooperage (as it was previously known) is a Rhône specialist, whilst also crafting barrels suitable for non Rhône varietals.   In June 2008 the Jaeglé Family (of D & J cooperage fame), took over the cooperage and renamed it as Vallaurine. (www.vallaurine.com). Points of differentiation include;

 

  • Rhone varietal specialist: Since 1885 Vallaurine has been recognized and respected as a Rhône Valley specialist, whilst also crafting barrels suitable for non Rhone varietals and areas. In South Africa these barrels have gained an outstanding reputation for Shiraz, Grenache, Mourvédre and more recently Cinsault (but also for Pinotage & Merlot).
  • Unique differentiation system for stylistic preferences: The cooperage created an unique concept for differentiating between barrels based on the stylistic differences between Left Bank vs Right Bank Rhône Valley wines  - the principle of which was then applied universally. The distinction lies in the nature of slopes with eastern exposure (which gives vigor, body and depth to the vines of the Right Bank) vs slopes with a western exposure (nourishing the vines of the Left Bank with their delicate softness and floral aromas). Barrels are produced to complement wine style of each “bank”, using oak from different forests to complement each style. Available in 228l Burgundy, 225l Bordeaux Transport, 600l Demi-Muid as well as 114l, 300l, 400l & 500l options.

 

“Right Bank” Barrels “Left Bank” Barrels

Destined for wines of richness & complexity, whilst also showing finesse and elegance.

Generally preferred for wines that age in barrel for 12 - 24+ months.

Staves are seasoned at a site which receives the prevailing winds and meteorological conditions of Mediterranean type. The wood thus maintains a more assertive character.

Preserves finesse and fruit while accentuating roundness and structure.

Ideal for wines that will be aged a shorter time (6 to 12+ months).

Staves are seasoned in a wood yard which is less windy and also receives more rainfall. The resultant staves have softer tannins.

 

Large capacity wooden containers

Marc Grenier is located in the heart of Burgundy. The confidence it has been accorded by world renowned Domaines such as Romanée Conti in such well-known superior-quality regions as Vosne-Romanée, Gevrey-Chambertin, Montrachet, and Nuits St. George has allowed for an excellent reputation. As clients ask for custom sizes and precise specifications depending on space availability and vinification style, crafting demands hard earned expertise. Perhaps less known than many big cooperages, having retained an artisanal size & exclusive focus on large capacity wooden containers, other points of differentiation include:

 

One of few cooperages to be considered a foudrier only (making big wooden tanks/containers)


  • The natural seasoning of oak takes place over a period of about 4 years in yards with significant rainfall, in order to break down and flush out the phenolic substances in the oak. Vats are made with oak of a thickness ranging from 40-60 mm, depending on the volume of the vat. It may be open style or closed with a stainless steel lid (suitable for storage).
  • The cooperage is recognized to be leading the massive come-back of large-size tronconic wooden vats for the vinification and storage of wines. Many innovations such as adding large stainless-steel doors and lids that allowed these tronconic vats to be used also for the elevage were pioneered by Marc Grenier, later to be copied by others.

 

Advantages of fermenting in big wooden containers:


  • The process of fermentation is facilitated by substances in the oak, without the wine being subjected to thermal shock.
  • Temperature control of the must or wine is more effective, faster, and less energy consuming.
  • Because of the thermal inertness of oak, the extraction of phenolic substances and polysaccharides is more, but also more gentle. It also aids in easier starting and finishing of malolactic fermentation. The aromatic profile of wine that went through malolactic fermentation in oak has generally been proven to be superior to stainless steel.

 

Pre manufactured & Transportable Cement Wine Tanks

THE WORLD LEADER IN CONCRETE WINE TANKS


 

Leading wineries all over the world have chosen Nomblot cement wine-tanks. Other start-ups with similar products have proven to be inferior in design, the ability to remain “clean” and without the quality guarantee supplied by Nomblot. As undisputed leaders, Nomblot's strengths are;

 

  • Ability to offer (in addition to traditional vats), made-to-measure installations  
  • Tanks are fabricated without seams, without any chemical additives & with a quality guarantee
  • Tanks offer excellent thermal inertia.
  • Tanks offer the advantages of controlled micro-oxidation.
  • Tanks are flavour neutral and durable.  
  • Wines fermented in Nomblot display more weight, intensity & clarity of fruit (and in some instances also more pronounced minerality),  than the same wines aged in stainless steel.
  • The “Oval Cask” & “Amphora” shaped options are very suited for wines styles benefitting from extended fine lees contact following fermentation.Thanks to the special shapes of these options,  the lees are continuously forced upward by an internal current resembling a vortex – in effect a natural batonage process takes place.

 

Over the past 20 years Nomblot has earned an excellent reputation, selling over 15,000 concrete tanks to the most prestigious wineries throughout the world including, in California: Araujo Estate Wines, Caymus Vineyards, JC Cellars, Pax Wine Cellars, Rudd Vineyard & Winery, Tim Mondavi’s Continuum, Screaming Eagle, Sine Qua Non, Viader Vineyards, and Vineyard 29; and in France at Domaine de M. Chapoutier, Domaine du Comte Armand, Domaines des Comtes Lafon, Domaine de la Romanée-Conti, and Château Pontet Canet in France. In South Africa, leading wineries such as Boekenhoutskloof, Buitenverwachting, Bosman, Chamonix, D’Aria, Edgebastion, Fable, Glen Carlou, Reynecke, Rupert & Rothchild and Sadie have achieved excellent results. (www.wine-tanks.com)

 

The different models


Oval cask

 

 

It takes advantage of the micro-oxygenation that is made possible by the clay-cement material. In this giant “egg”, the lees are continuously forced upward by an internal current resembling a vortex.

 

Round and oblong conical tanks

 

 

These tanks vary in their degree of conicity, which ranges from 7% to 11% (low round) & 26% to 31% (high round) They are thermally inert and so favour long, gentle fermentation. Their design is modelled on traditional wooden vats but with modifications adapted to the needs of wine-makers.

 

Cubic tanks

 

 

Nomblot can adapt to your requirements and provide made-to-order tanks to meet your needs and the layout of your work-space.

 

Elliptic tank

 

 

The elliptical tank exerts the same pressure on the lees as does a barrel but holds a larger volume. It will yield highly-fruited wines.

 

Amphora

 

 

The shape of the Dolia tank is inspired by an amphora, a type used by the Romans in antiquity to transport wine. Thanks to its special shape the lees are continuously raised by an internal current resembling a vortex.     

Other vessels for wine making ageing & storage

Please contact CDSVINTEC for more information regarding other production, storage or ageing vessels that can be supplied, including;

 

  • Traditional Georgian ceramic vessels
  • Terracotta Amphora’s (200, 500 & 800l)
  • Stainless steel “barrels”
  • Small oxygen permeable polymere containers
    • to use with oak adjuncts or
    • for micro oxygenation purposes
    • or for storage/ageing on fine lees
    • Small sealable open top wooden fermenters (with forklift fittings for ease of handling

Yeasts, Yeast nutrients, Enzymes, Tannins, Correctors, sulphur products, Riddling Agents, Flotation

IOC is the leading supplier of Yeasts and other wine additives to the Champagne industry in France and the MCC industry in South Africa. In 1905, a laboratory (which became the IOC) was established in Champagne to carry out the work of yeast selection and preparation. Over the years the product lines and the territories covered expanded throughout the world. IOC nowadays offers a variety of wine processing products including yeasts, yeast nutrients, and a complete range of specialty products for the production of sparkling and still wines. (www.institut-oenologique.com)

 

Click here to view the IOC Oenological Product Catalogue