Um Ofício Antigo
The FINAL STAGE OF THE JOURNEY FROM GRAPE TO GLASS
A colheita na Delaire Graff Estate está completa e, por isso, chegou a hora da próxima etapa da viagem – à medida que o “mosto” ou sumo de uva não fermentado é transferido para barricas de carvalho francês para maturar. Todos os anos, cerca de 150 barricas novas são adquiridas pela Delaire Graff Estate, cada uma uma criação personalizada supervisionada pelo enólogo, Morné Vrey.
Criada por tanoeiros altamente qualificados, a arte de fazer barricas é um ofício ancestral, incorporando ferramentas e técnicas que permaneceram inalteradas durante séculos. Cada barrica é uma obra de arte, imbuída de experiência e devoção, com a sua criação a assemelhar-se à transformação de uma pedra bruta num diamante polido – um processo aperfeiçoado pela Graff ao longo da sua história de 60 anos.
It all begins in the forests of France. An experienced local team seek out ancient oak trees, which must be both tall and perfectly straight to ensure the finished barrels are free from any imperfections that could result in either warping or leaking. The grain of each oak is identified and selected by hand – this is important as a compact grain is more porous – which means the wine has more connection with the wood during maturation.
“Each forest transfers a unique characteristic from oak to barrel and then wine. We work only with those suppliers who harvest French oaks from sustainably managed and certified sources.”
– Morné Vrey, Enólogo na Delaire Graff Estate
Once a tree has been identified and felled, it is cut into staves – these are the vertical wooden posts used by the cooper to create the barrel. During the cutting process, the purity of the oak and grain are both honoured and respected. The staves are then seasoned in the open air for up to 36 months, benefitting from seasonal fluctuations in temperature and rainfall, which soften the tannins and break down the components in the oak.
When the physical construction of the barrel is complete – an art form in itself – it is toasted using fire and heat to draw out the aromas and flavours of the oak. The toasting provides the barrels with a unique character, imparted by the cooper, using heat levels and methods that vary across the different regions in France.
“We collaborate with between 10 to 15 coopers, many of whom we have worked alongside for a number of years. Our requirements are always bespoke, depending upon the vintage for that particular year. Every cooper is a true master of their craft, as they balance barrel-making strength with nuance and finesse.”
“I am extremely passionate about the barrels we use here at Delaire Graff Estate. Each year, I seek out a new cooper and in this way; we bring a fresh personality and perspective to the process, ensuring we continue to push the boundaries of possibility and perfection.”
Upon arrival at Delaire Graff Estate, each barrel is filled and then left to rest and mature – as the French oak patiently nurtures the wine, imparting its unique character and flavour.
