Smart Oak Strategies: Balancing Quality, Style, and Cost
As production costs rise and cellar space grows tighter, wineries are exploring more cost-effective ways to craft high-quality wines of distinction. This session presents results from a 2025 oak trial comparing barrels, inserts, staves, and blocks, with tank treatments paired with micro-oxygenation for a true side-by-side comparison. Attendees will taste a single 2025 Pinot noir divided across six oak regimes to experience how different approaches influence flavor, texture, and style. The discussion will delve into the science of oak aging, from toasting and flavor extraction kinetics to measurable impacts on wine, before looking at how oak decisions affect not just the wine in the glass, but also margins, cellar logistics, and long-term brand strategy.
Special thanks to Seguin Moreau for donating materials and NW Wine Co. for conducting the trial.
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Speakers
Mackenzie Aragon – PhD candidate, Washington State University
Arnaud Mennesson – Alternative Products Coordinator, Seguin Moreau
Anne Sery – Winemaker, NW Wine Co.
Emily Terrell – Associate Winemaker, Brittan Vineyards
