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BOUCHARD COOPERAGES

Bouchard Cooperages logo


CONTACT INFO

Address

743 Wilson St
Napa
CA, 94558
United States
Phone
(707) 257-3582
Fax
(707) 254-0852
Primary
Gary Chappell

ABOUT BOUCHARD COOPERAGES

Bouchard Cooperages is a global barrel brokerage company representing a portfolio of highly skilled manufacturers of premium French, Eastern European and American oak barrels and French oak alternatives.  This fine collection of Coopers includes tonnelleries BILLON, DAMY, MASTER COOPERS, RICHELIEU, VICARD and CANADELL.

The companies we represent employ many talented individuals committed to producing outstanding products, always maintaining a high level of performance. From tree selection in the forest to the finished barrel ready for wine, quality control is foremost at every stage of production.Bouchard Cooperages

Successfully merging rich history with an ever-changing and exciting future, the five cooperages and a French oak alternatives producer represented by Bouchard Cooperages adhere to the following: they value their unique traditions, respond to market demands, and embrace developments in the industry - continually improving production in an on-going effort to keep costs low and quality high. All of our Coopers are also all family-owned enterprises, mindful of their history and commitment to future generations.

The Company Story:

Vincent Bouchard founded Bouchard Cooperages in 1979 on one basic principle:  to give Winemakers access to the finest custom-fabricated French oak barrels - in time for harvest and at minimal expense - year after year. 

Since then, there have been a lot of changes in the barrel business, and Bouchard Cooperages has been at the forefront of much of the innovation (studies on toast levels, forest origin, and the geography of stave aging, as well as the introduction of the silicone bung and the shrink-wrapping of barrels).  In 2009, we began experimenting on the true effect of atmospheric conditions on stave aging.  Our goal is to determine precisely when staves are ready for barrel fabrication, depending on specific geographic and climatic factors (a 3-year aged stave may not be ready if there was a drought for 2 of those 3 years).  Last year we also introduced the "electronic signature," effectively allowing our Winemakers to approve orders from their laptops or smart phones.  And this year, all of our Coopers began emailing their invoices in an effort to not only save paper, but to save our Customers time and money with accounts payable processing.

Through all of these changes, our core principle remains the same.  We pride ourselves in developing long-term relationships with both our Winemakers and our Coopers.  We believe it is only through this on-going collaboration that we can help Winemakers to consistently realize their winemaking passion.

Simply said, we are forever committed to helping our Coopers craft a better barrel, and to helping our Winemakers craft a better wine.  Our team of Sales Consultants pride themselves on meeting with Winemakers, tasting through their wines, and helping them find the best match for a particular varietal, terroir, and individual winemaking style.

With over 30 years of experience and a global presence, we are also experts in logistics – from container consolidation to exchange rate fluctuation risk management - firmly committed to unparalleled customer service. 

 

OUR FINE PRODUCTS

Each company we represent has a unique history and story to tell. For more information on their products and statistics, please select from the list below.

TONNELLERIE BILLON

Tonnellerie Billon is located in Burgundy (Beaune) and is managed by Vincent Damy, who oversees 22 coopers and an annual production around 12,000 barrels. Billon also owns and manages a small stave mill located on the outskirts of Beaune.  Tonnellerie Billon

Tonnellerie Billon has long been a popular barrel for Pinot Noir, and is now being used more extensively with Cotes du Rhone blends and with Chardonnay.  Billon barrels offer wonderful length to the palate, while contributing baked spice characteristics that are complimentary to individual varietals.  They do very well where oak needs to play a supporting role to fruit, promoting primary characters and giving support in lengthening the wine.

Billon is now certified by the PEFC (Programme for the Endorsement of Forest Certification).  The PEFC is an international non-profit, non-governmental organization dedicated to promoting sustainable forest management (SFM) through independent third-party certification.

Learn more...

TONNELLERIE DAMY

Tonnellerie Damy is a third generation cooperage in Meursault, managed by Jerome Damy. Founded in 1946 by M. Roger Damy, Tonnellerie Damy was passed on to Roger's son master cooper Jacques Damy (who still oversees operations), and later to his grandson Jerome.  Damy produces around 20,000 barrels per year, and currently employs a team of 26.Damy

Damy barrels are well known around the world for aging some of the great wines of Meursault and Puligny-Montrachet. Their style is a perfect match with barrel-fermented whites - particularly Chardonnay - and Pinot Noir.  This is why you will find Damy barrels in more than 80% of the cellars of the Domaines in the Cote de Beaune.  Damy is also used extensively with Syrah, Grenache, Carignan and Mourvedre.

Dam barrels have a stunning ability to soften tannins while providing a sweet, rounded impression.  They add structure and weight to the wine without imparting overt woody, coconut notes. The typical aromatic descriptor for the Damy barrel with white wine is creme brulee and toasted nuts, while for red wine a hedonistic chocolate note permeates the palate.

Tonnellerie Damy is now certified by the PEFC (Programme for the Endorsement of Forest Certification). PEFC works throughout the entire forest supply chain to promote good practice in the forest and to ensure that timber and non-timber forest products are produced with respect for the highest ecological, social and ethical standards. Thanks to its eco-label, customers and consumers are able to identify products from sustainably managed forests.

Learn more...

MASTER COOPERS

After 35 years of passion and dedication to the cooperage business, Vincent Bouchard is finally putting his signature on a barrel.Master Coopers

Bouchard Cooperages is very proud to announce the introduction of Master Coopers, a new global brand that draws on decades of experience in research and development from one of the leading experts in the world on barrel fabrication and application. The essence of the brand: Vincent Bouchard has developed a unique toasting recipe for each traditional region of barrel production. He will work together with highly selected master coopers in specific winemaking regions — top coopers who know their local customers, regional grape varietals and the style of barrels most desired for them — to craft a barrel that he believes will be an essential fit as a production component for the wines produced in those regions.

The first phase of the brand's introduction begins with Master Coopers Produit de Bourgogne.

Learn more...

RICHELIEU

Bouchard Cooperages is proud to announce the introduction of Richelieu, a new brand of barrel developed specifically for bolder Bordeaux varietals and blends.Richelieu

The Richelieu barrel is hand crafted at Tonnellerie Billon using a unique, proprietary blend of oak from small micro climates within three of the finest forests in France, all sourced from independent family suppliers with trusted, long-established relationships. One forest contributes a noted minerality, another imparts structure, texture and spice, while the third brings softness, freshness and elegance.

These three forests come together in a barrel toasted in a special Bordeaux style, creating a complex yet balanced contribution that shines a spotlight on fruit and terroir, while adding a pronounced length — culminating in a polished harmony of wood and wine.

Learn more...

VICARD TONNELLERIES

 Vicard Tonnelleries is a sixth generation, family-owned and operated cooperage located in Cognac, founded in 1925 by Paul Vicard and initially producing about 10 barrels per day.  Paul’s son Jean joined the company in 1948 and took the helm for his father in 1977.  Under Jean’s direction, the enterprise flourished, increasing, diversifying and exporting its products around the world.  He delegated the directorship of the Vicard Group to his two Vicard Tonnelleriessons in 2002.

Today, the cooperage remains under the leadership Jean-Charles Vicard (Technical Director) and Jean-Louis Vicard (Global Ambassador).  Vicard boasts an annual production of around 55,000 barrels - more than 250 barrels a day.  That makes it the largest single-site cooperage in France, stretching over 14 hectares, including an 8-hectare wood yard.  In addition, the cooperage now owns 3 stave yards (Merrains de France, Merrains de Cognac and Merrains du Périgord), which together supply roughly 90% of their French oak production needs.

Vicard produces high quality French, Eastern European and American oak barrels, and they are the only supplier in the Bouchard Cooperages portfolio to offer a complete line of casks and tanks.  They have the most experience in providing a stainless steel door at the base of the tank, which provides easy access for removing must.

Their products are sold all over the world, and are in high demand from many producers of both red and white varietals.

Learn more...

CANADELL

 In 1940 Lauriano Canadell, a Spanish Civil War refugee, established Canadell in Trie-Sur-Baïse (Hautes-Pyrénées) France as a wood-burning facility to supply the shipyard plant of Tarbes, France. Since 1950—for 4 generations and over 60 years—Canadell has been providing staves of the highest quality to the largest Canadelcooperages in the world.

In 1984, they opened a second facility in Ully-Saint-Georges, just north of Paris, in order to localize production by sourcing oak from the surrounding forests. Currently managed by Father Jacques Canadell and Son Frédéric, Canadell is one of the oldest Customers, and today remain the premier Customer of the French L'Office National des Forêts (ONF).

In 2000, the Canadell line of fine oak alternatives for winemaking was born from this tradition, benefiting from the company's experience and expertise. Today, Canadell's reputation for quality is successfully spreading throughout Europe, thanks to recent winemaking legislation.

Learn more...

CANADELL PRODUCT PRESENTATION IN MEXICO
CANADELL PRODUCT PRESENTATION IN MEXICO
In Spanish - Mexican Winemaker Ivan Gallardo, Canadell Director of Sales Jean-Marie Garrigue and Sarah Lanzen, International Oak Alternatives Consultant for Bouchard Cooperages present Candell's product line to a group of prestigious Mexican Winemakers
World-Renowned Hungarian Oak Barrels - Bouchard Cooperages Partners with European Coopers

European Coopers is one of Hungary's three principal cooperages and is proud of European Coopersremaining independent since its establishment two decades ago.

After opening its markets and becoming part of the EU in 2004, there has been a resurgence in demand for Hungarian oak on the international wine scene. European Coopers produces premium Hungarian oak barrels that are everything you would expect from a quality driven artisan Cooper.

With over forty years of experience, Master Cooper Kristof Floding has been at the heart of European Coopers since day one in 1997. Kristof and his team control the entire process in house, from sourcing and selecting the logs, seasoning the staves, to producing and finishing the barrels.

European Coopers has first rights for sourcing tight grained Quercus Patraea logs from Hungary’s best forests: the Tokaj Mountains and Mecsek Hills located next to the Tokaj and Villány wine regions.

European Coopers is committed to using 100% premium Hungarian oak—no additional oak is sourced from neighboring Easter European countries. The staves are air dried for 36 months, fire bent and toasted over oak fires from the same oak. Stylistically the barrels lift and showcase the fruit, and soften and add length to the palate. In terms of power, they are slightly lower in impact than their French cousins. The barrels bring characters ranging from fresh bread, oats, and brown sugar through to roasted nuts, honey and caramel, depending on toasting levels.

Click here for more information.


News Archive


Forest Origin Comparison
17 August, 2016

What does oak DO?

The most common answer is that oak adds complexity. Oak barrels can offer a simple wine greater depth and dimension, and elevate a great wine to a higher level.

The sensory influence of wood on wine is primarily due to oak lactones, vanillin, and a collection of volatile phenols.

The following are descriptors often used to refer to the contributions of oak, in no particular order:

  • Vanilla
  • Pencil shavings
  • Dusty
  • Nutty
  • Bourbon character
  • Coffee
  • Toasty
  • Smokey
  • Cedar
  • Cigar box
  • Baking spices
  • Coconut
  • Sawdust
  • Diacetyl / butterscotch
  • Green (herbaceous)
  • Sappy (resin, turpentine)

The Significance of Forest Origin

The oak barrel contributes to wine quality in several ways, beyond its long-time use as storage and transport vessel. Most important is its role as flavor enhancer, which is what makes the subject of forest origin (and their different flavor contributions) so interesting to winemakers.

The Variation in Oak Species

Oak is the common name for over 300 species of trees belonging to the genus Quercus. Oaks are widely distributed, and prolific, throughout the temperate regions of the Northern Hemisphere and at high elevations in some parts of the tropics.

Of the many species, only a few are suitable for cooperage for the simple reason that they must be non-porous (i.e. not leak). The most common oaks of Europe are Quercus petraea (also known as Q. sessilis) and Quercus robur (Q. pendunculata). In the United States, the predominant species is Q. alba, while Q. gerryanna (commonly referred to as Oregon oak) plays a small but increasingly important role.

Until about 25 years ago, oak was oak and little consideration was given to its origin. Today, a great deal of importance is placed on oak origin, not only origin by country but by specific, often quite small, areas within a country. This particularly applies to oak from France, possibly because it is only in this country that the regions of origin have been carefully defined. There is interest and great strides that have been made towards identifying the most significant regions for cooperage quality oak in the United States.

So, just how Important is Oak Origin?

Just as terroir is important in premium wine grapes, it is equally important in fine oak barrels.

There is no doubt that the origin of oak has a unique effect on wine matured in a barrel made from its wood, but is it THE most important factor, AN important factor, or a MINOR factor? Here is where the debate begins . . .

Most coopers and winemakers will agree that the most significant factor is the manner in which the cooper handles his oak. The cooper's "thumbprint" -- how the cooper seasons and stores the oak so it dries adequately, and how the barrel is fired -- sticks out above all other factors. This thumbprint or "house style" characterizes each barrel, regardless of other variables, including forest origin.

Yet there exists no consensus as to what is the next most important factor . . . is it forest origin, is it tightness of grain (regardless of forest origin), is it the amount of air-dry time, or is it yet another factor. This does not even touch on the influence of the winemaker and how he treats the barrel and the wine he puts into it. No two winemakers handle their barrels or wines the same way.

Reliability of Oak Supply

While oak may become available from exotic sources from time to time and in small quantities, availability of commercial quantities on a regular and continuing basis is most important. If not readily available, oak from a specific region cannot be reliably used. There are many competitive uses for high quality oak, such as veneer and furniture. Oak for cooperage purposes is more expensive to mill, and it requires specialized processing skills and proper cutting.

Changing political realities also affect ongoing oak supply, as evidenced by the changes in Eastern Europe in the 1980s.

These factors strongly influence which forest origins the cooper chooses to promote, and the resulting choices for the winemaker.

American White Oak

Barrels made from American white oak were originally produced for the bourbon industry. However, American oak barrels are increasingly being used by wineries, particularly given recent improvements in barrel fabrication and of course simple economics (top quality American oak barrels typically cost about half as much as their French counterparts).

American oak barrels have improved dramatically over the last ten years. In the past, only varieties with intense flavors such as Cabernet Sauvignon and Zinfandel were able to stand up to the more aggressive aromas and flavors that the American oak available at the time contributed. The reason for these dominant flavors was partly due to how the oak was coopered and seasoned.

Barrel makers have implemented changes based on their observations of French oak coopering techniques, involving longer air-dry time for the staves and toasting the barrels longer with more penetrating heat. These changes have transformed the character of American oak, rendering sweeter, subtler flavors and less dominant coconut and herbaceous notes.

Until recently, no effort was made to identify American white oak (Q. alba) by its specific area of origin. A guess could be made of the provenance by dentifying the mills at which the oak was cut. A recent study observes that 

white oak forests of the eastern U.S. exist in four "eco-regions" or climatic zones, of which the "Eastern deciduous forest region" is the most vast (see map). Preliminary results from this study indicate definite sensory differences, which are now being explored on a larger scale. A few coopers are currently offering Q. alba barrels from oaks grown in specific areas of the eastern U.S. and the Great Lakes area, while other coopers prefer to focus on grain tightness as the most important factor in determining flavor contributions.

The theory is that regional designations for American oak would give winemakers more choices and greater control in matching barrels with certain regional characteristics to their winemaking style.

The Technical Reason why American Oak seems more "Oaky"

When comparing oaks from France and the USA, tests indicate that French oak gives about 2 1/2 times the extraction of total phenolics, but American oak adds more flavor and perfume on a comparative basis. However, the reason why American oak gives more oakiness in the wine per unit of extract is apparently due to the higher non-tannin phenolic fraction, which is approximately 21% as compared with 14% for French oak.

French Oak

In France, the predominant species used by coopers are Quercus petraea (also known as Q. sessilis) and Quercus robur (Q. pendunculata). Oak in France tends to grow on its own, although it does occasionally mix with small quantities of beech and other trees. Oak hybridizes naturally, and at last count there are at least 400 hybrids. Because of this, there is uncertainty among botanists as to oak identification in France. For this reason, oak from France is carefully identified by its region of origin, even though the specie may be the same.

Most of the forests of France (approximately 80%) are owned by the French government, and are managed by the Office National de Forêts, established by Napoleon II. All trees are sold by auction, prior to being cut. Oak trees for cooperage purposes are harvested when they are between 110-150 years old.

French Forest Origins

In France, special designations indicate the regions where oak has been cultivated and cut for centuries to produce vessels used to store wine and spirits. There are at least six major forest origins or regions that are commonly specified:

Limousin (li-moo-sahn) oak comes from the old French province of that name in the southwest of France, and is predominantly Q. pendunculata. The toughness and coarse (open) grain of the wood is a result of poor growing conditions, which tend to restrict vertical growth in favor of a shorter, larger diameter tree trunk. In France, Limousin is used almost exclusively for the maturation of Cognac.

Nevers (ne-vere) oak comes from the many forests of the Nievre Département in the center of France. The region is gently rolling and the soils are rich and moist. This oak is predominantly Q. sessilis. The trees grow tall and straight in forest conditions, which produces logs that are generally medium-tight grained.

Allier (ah-leay) oak comes from the Département of the same name immediately to the south of Nievre. The oak is fairly similar to that of Nevers, although usually more tight-grained in structure.

Tronçais (tron-say) oak differs in that it comes from a specific forest within the Allier Département. It is the best known of a number of forests deliberately planted for the ship building trade in the late 17th century. The forest is spectacular, growing in deep, fertile soils producing trees of great size with a very fine grain. The Tronçais forest is not large, and its limited production is in great demand by winemakers.

Bourgogne (boar-go-nya) oak comes mainly from the forests of Cîteaux, to the east of Nuits Saint Georges in the Département of Côte d'Or. Its characteristics resemble Limousin oak, but is medium-grained.

Vosges (voej) oak comes from the low mountain region in the northeast corner of France. The trees are tall with narrow trunks and the timber is medium-tight grained. This oak, which only became commercially available in the late 1970's, is increasingly in demand.

Eastern European Oak

Oak from the Baltic states, Serbia and particularly Hungary was very highly prized by barrel makers in the nineteenth and early twentieth centuries. The oak species throughout a crescent-shaped area, ranging from northern Portugal up through France to the Baltic states and down through Hungary and Romania, belong to the Quercus petraea and Quercus robur families. Yet a good deal of diversity in flavor and structure is evident depending on the precise microclimate, soil structure and density in which the trees grow.

Traditionally, the oak of the Hungarian forests of the northeast was highly sought after by French coopers. The taste of French oak, now considered integral to the flavor of red Bordeaux, was not appreciated in Bordeaux's traditional market in the early and mid-nineteenth century. Winemakers preferred the softer, smoother texture Hungarian oak offered their wines, perhaps because less charring of the barrels was practiced. The substitution of French oak for Baltic and Hungarian oak was prompted by political difficulties, including the Napoleonic wars.

A ready supply of Hungarian oak was once again available in the period spanning the late nineteenth century up to World War II, only to be cut off by changing political realities. It is only in the last twenty years that trade has been reestablished with French coopers.

In the Czech Republic, barrel production was primarily for the beer industry. The wine region of southern Moravia did require some cooperage for wine, but until recently, barrels were viewed only as storage vessels. Oak flavor in wine was considered undesirable. The development of export markets has encouraged more wine barrel production, and in depth studies of Bohemian and Moravian oak are now underway.

In Russia, the southern region of Adyghe, near the Black Sea, has been identified as having a large source of Q. sessilis. The less expensive cost of wood from this area has stimulated much interest.

Oak Origin Flavor Characteristics

The following flavor characteristics can at best be considered generalizations, and are the personal observations of the editor, Roberta Manell Montero.

Limousin (li-moo-sahn) perfumes and colors the wine (yellow-gold) rapidly with little finesse. Limousin tends to be fairly aggressive and "simple" on the palate, but adds an attractive vanillin note.

Nevers (ne-vere) contributes a spicy, almost cinnamon-like flavor, although it can initially seem aggressive in tannin if not toasted enough.

Vosges (voej) offers a sweet, subtle vanillin aroma that complements a fruity character. Above all, it offers a softer texture on the palate.

Allier (ah-leay) releases its perfume slowly with finesse, and seems to have a spicier oak component. It is well suited to red and white wines.

Tronçais (tron-say) located in Allier, releases its perfumes even more slowly, and offers a high level of finesse on the palate. It is typically the tightest grained French oak, which explains its slower rate of extraction.

Hungarian oak offers very similar flavors to French oak, but its most attractive characteristic is a soft, creamy mouth texture (especially early in the wine's development).

Czech oak has a sweet, nutty flavor with moderate but complex tannins. Most interesting is a floral note, which has been described as similar to mimosa, a sweet flowering tree from southern France.

Russian oak imparts a more intense flavor than French oak, but with a similar flavor profile, and is perhaps not as sweet on the palate.

American white oak is more aromatic and obvious in its wood character. Sensory descriptors range from dill and coconut to smoky and sweet vanilla. Q. Alba does offer more weight and intensity on the palate, but its overt character sometimes clashes with more delicate wines.

Oregon oak is quite different from American oak, and descriptors commonly used include toasty, resinous, caramel, coffee, spicy and herbal. It is slightly more phenolic than French oak.


Barrel Repair: How to Repair "Side" Leaks
17 May, 2016

Use these 5 easy steps to repair end grain leaks on your wine barrels. Visit us for more barrel repair tips.

1. Wedges are best used to fix these kinds of leaks, which can occur in either head or side staves. The first step is to use a scrapper to uncover the source of the leak (important if wine is obscuring the surface).

  

2. Next, and most important, determine the direction of the grain. This is a side view of a stave where the grain is at an angle. The two lines on either side represent entry and exit of the grain leak. "X" marks the spot where the grain leak surfaces. The black line on the face of the stave indicates where the wedge must be placed to stop this leak. Angle of grain ascent determines this.

  

3. Then use a sharp-bladed chisel to make a hole BEFORE the grain exits. The wood chisel needs to cut ACROSS the grain where the wine is seeping, never lengthwise (this would aggravate the problem).

  

4. Cut the wedge width to the proper size and insert it into the hole you have made. Gently tap it into position; the wedge should fit snuggly.

  

5. Use the wood chisel to cut off the excess wedge portion, with the backside of the blade up to make a nice cut. Please note that if the blade of the chisel is dull, you will simply pull out the wedge instead of making a clean cut. Done!

  


Barrel Repair: How to Repair "End Grain" Leaks
25 March, 2016

Use these 4 easy steps to repair end grain leaks on your wine barrels. Visit us for more barrel repair tips.

 

1. End grain leaks, usually in the croze, can be plugged with a spile.
 
2. The first step is to use a hammer and a "scratch awl" (spile-shaped punch) to make a hole where you see the leak, to accommodate the spile.
 
3. Next, you snip off the end of the spile if it is too pointy (need it blunt) and insert it into the hole. Use a hammer to tap the spile into the hole you have made. It should fit snuggly, but don't over do it.
 
4. Then use a wood chisel to cut off the excess spile material. The blade of the chisel should be face up to make a clean cut. If necessary, smooth the exposed spile ends with sand paper to make a nice, clean finish. Done!

Follow These Steps to Prep Your Barrels and Minimize Use of Labor, Water and Time
27 August, 2015

Harvest is here, which means it's time to get those barrels ready! The following steps will allow you to minimize use of labor, water and time. This traditional method will prepare your oak barrels for use after only 24 hours!

For Immediate Use of the Barrels :

  1. Fill the barrel with five gallons of very hot water (180ºF). Tightly insert a bung in the barrel, then rotate the barrel from side to side, and allow the water to cool.
  2. If there are no leaks present and there is a vacuum when the bung is illustrationremoved, the barrel is liquid tight. If a vacuum is not present, go to step #3.
  3. Stand the barrel upright.
  4. Fill the barrel with five gallons of warm water (80ºF to 120ºF).
  5. Turn the barrel on its side, roll it in order to completely wet the inside surface of the barrel, then stand it on the other head.
  6. After five to six hours, turn the barrel again, so that it is once more standing upright.
  7. The next day, check to see if the barrel is free of leaks. If some leakage is apparent, repeat steps 4 – 6. If there are no apparent leaks, proceed to fill the barrel with juice or wine.

Storing Wine Barrels Indefinitely:

If the unused wine barrels are to be stored for an indefinite period of time, keep the plastic film on the barrels to prevent them from getting dried out. When you are ready to use the barrels follow the above steps.

Extended Soaking:

If the soaking period is longer than a couple of days, you can always add SO2 and citric acid to keep the water fresh.

For more information visit us

Happy Harvesting!

 


BOUCHARD COOPERAGES 2015 NEWSLETTER
01 April, 2015

Newsletter CoverINNOVATION

In an ever-changing and increasingly specialized winemaking world, we feel it is critical to encourage innovation – but only that which remains respectful of the honored tradition that defines our age-old craft. To put it simply, we are forever committed to helping our Coopers craft a better barrel, and to helping our winemaking partners craft a better wine.

As you read through this year’s Newsletter, you’ll find some innovations from our family of Coopers that respect tradition while offering unique benefits to your winemaking program. Specifically, two new barrel choices from Tonnellerie Damy: Estrella 45* and Exclusive.

We encourage you to examine our entire portfolio of oak products in order to enhance the unique character of each of the wines you craft.

2015 GROUP PRICING DISCOUNTS!

We are pleased to announce that once again for 2015, you can combine barrel orders from all of the Coopers in our portfolio to receive volume price discounts.

Read our complete 2015 Newsletter...

 


Bouchard Cooperage Introduces Master Coopers Signature Barrel Series
19 December, 2014

After 35 years of passion and dedication to the cooperage business, Vincent Bouchard is finally putting his signature on a barrel.Master Coopers

Bouchard Cooperages is very proud to announce the introduction of Master Coopers, a new global brand that draws on decades of experience in research and development from one of the leading experts in the world on barrel fabrication and application. The essence of the brand: Vincent Bouchard has developed a unique toasting recipe for each traditional region of barrel production. He will work together with highly selected master coopers in specific winemaking regions — top coopers who know their local customers, regional grape varietals and the style of barrels most desired for them — to craft a barrel that he believes will be an essential fit as a production component for the wines produced in those regions.

The first phase of the brand's introduction begins with Master Coopers Produit de Bourgogne.

Working closely with a select Burgundian Cooper with whom he has had the longest relationship, Bouchard has created a barrel that shows ultimate respect for terroir. In his words, "When a barrel is at its best, the fruit is the star of the show. Over the last 35 years, I have tasted through many varietals of wines from all over the world in thousands of barrels from all different Coopers. After a while, you begin to realize that each Cooper has a distinct signature. Some are quite overpowering, while others are almost invisible. Some add their impact on the nose, some in the mid palate, and others on the finish."

"What I wanted to achieve with the Master Coopers recipe is a complete integration of wood and wine throughout five stages of tasting: the nose, the front palate, the mid palate, the finish, and what in Italy we call the "retro gusto," where the wine comes back after spitting. The integration will be balanced in a way that shows a reverence for fruit and terroir. The barrel will play an important role, much like a full orchestra in front of the stage; but the spotlight will be on the stage itself, where fruit and terroir play the leading roles."

As a team, Bouchard Cooperages collaborates with Winemakers on specific grape varietals, terroirs, and winemaking styles to provide barrels that create a balanced integration throughout the five stages of tasting, often helping the Winemaker ameliorate what might be lacking in any of the five stages — fruit on the nose and front palate, roundness and support in the mid palate, substantial length, and retro gusto. Master Coopers Produit de Bourgogne barrels will feature 100% 3-year air-dry French oak from specially selected premier forests, and will be available in both the "Slow Blue" and "Slow Red" toasts: Slow Blue for Chardonnay and other whites; Slow Red for Pinot Noir and other delicate/aromatic reds.


BOUCHARD COOPERAGES 2013 NEWS
17 April, 2013

TRADITION • QUALITY

Since 1979, Bouchard Cooperages has been steadfastly committed to providing Winemakers around the world with access to the finest quality, customfabricated French oak barrels at an affordable price. Today, we also offer American and Eastern European oak barrels, as well as a complete line of the highest quality French oak alternatives.

COLLABORATION

We take great pride in building long-term relationships with our Winemakers; because we believe that it is only through these evolving collaborations that we can best assist you in your passion to create great wines. Our International Barrel Consultants are always happy to visit with you, and if possible taste through your wines in order to help you find the best match for your particular varietal(s), terroir(s), and winemaking style. They travel the world and taste through thousands of barrels—we encourage you to utilize their ever-increasing knowledge to your benefit in your endeavors. Each spring we host a series of Winemaker Tasting Events in various wine regions throughout North America. At these increasingly popular events, we invite our Winemakers to taste great wines that feature our barrels and alternatives as we share the latest news in our collective passion.

CONSISTENCY

Our primary goal is to work with our Winemakers to help you develop and refine an oak recipe that is uniquely tailored to your individually crafted wines. Once the recipe is developed, we then work diligently with our family of Coopers in an on-going effort to achieve the highest levels of quality and consistency. Remember, it is often said that consumers will buy the first bottle of your wine based on the label, but the second bottle on flavor. We encourage you to examine our entire portfolio of oak products in order to enhance the unique character of each of the wines you craft.

 

CLICK HERE for complete 2013 Newsletter


BOUCHARD COOPERAGES NEWS
21 January, 2013

TRADITION

For over 32 years, Bouchard Cooperages has been steadfastly committed to providing Winemakers around the world with access to the finest quality, custom-fabricated French oak barrels at an affordable price. 

Today, we also offer American and Eastern European oak barrels; and this year we are proud to announce the addition of Canadell French oak alternatives to our portfolio (see pg. 8).

COLLABORATION

We take great pride in nurturing long-term relationships with our Winemakers. We firmly believe that it is only through these evolving collaborations that we can best assist you in your passion to create great wines.

Our team of International Barrel Consultants is always happy to visit with you, taste through your wines, and help you find the best match for your particular varietal(s), terroir(s), and winemaking style. They travel the world and taste through thousands of barrels—we encourage you to utilize their ever-increasing knowledge to your benefit in your endeavors.

Each spring we host a series of Winemaker Luncheons/Tasting Events in various wine regions throughout North America. At these increasingly popular events, we invite our Winemakers to taste great wines that feature our barrels as we share the latest news in our collective passion.

QUALITY • CONSISTENCY

Our primary goal is to work with our Winemakers to help you develop and refine an oak recipe that is uniquely tailored to your individually crafted wines. Once the recipe is developed, we then work diligently with our family of Coopers in an on-going effort to achieve the highest levels of quality and consistency.

Remember, it is often said that consumers will buy the first bottle of your wine based on the label, but the second bottle on the flavor. We encourage you to examine our entire portfolio of oak products in order to enhance the unique character of each of the wines you craft.

INNOVATION

In an ever-changing and increasingly specialized winemaking world, we feel it is critical to encourage innovation—but only that which remains respectful of the honored tradition that defines this age-old craft. To put it simply, we are forever committed to helping our Coopers build a better barrel, and to helping our Winemakers craft a better wine.

As you peruse this year’s Newsletter, you’ll find new and innovative products from our Coopers that respect tradition while offering unique benefits to your winemaking program.

 

CLICK HERE for complete newsletter.


CANADELL OAK ALTERNATIVES JOINS THE BOUCHARD COOPERAGES PORTFOLIO
12 July, 2012

 

 

Canadell
Canadell
 is a 4th-generation company with facilities in Trie-Sur-Baïse and Ully-Saint-Georges that has been supplying high-quality staves to the largest cooperages in the world for over 60 years. They are the oldest and remain the premier customer of the L'Office National des Forêts (ONF). Using only 100% French oak duramen (no bark or sapwood) from the finest high timber forests, Canadell applies strict proprietary toasting regimens to craft a complete line of oak alternatives – from oak powder to oak chips, dominoes and tank staves/fans.

In 2012, we are proud to announce the addition of the Canadell line of oak alternatives to the Bouchard Cooperages portfolio, and we look forward to a long and prosperous relationship together.  Please contact Sarah Lanzen, our International Oak Alternatives Consultant, for more information at 707-592-9961.

GROUP PRICING DISCOUNTS!

We are pleased to announce that once again for 2015, you can combine barrel orders from all of the Coopers in our portfolio to receive volume price discounts.

Current pricing information is available at www.bouchardcooperages.com or by calling us directly at (707) 257-3582.

Title Name Email Phone
Founder, General Manager Vincent Bouchard offices@bouchardcooperages.com 707-257-3582
International Manager Gary Chappell gary@bouchardcooperages.com 707-256-2814
International Barrel Consultant Carrie Tides carrie@bouchardcooperages.com 707-695-8222
Oregon & New Zealand Sales Manager Roberta Manell-Montero rmm@bouchardcooperages.com 503-724-2744
International Barrel Consultant Jim Stetson jim@bouchardcooperages.com 707-225-5726
International Oak Alternatives Consultant Sarah Lanzen sarah@bouchardcooperages.com 707-592-9961
Eastern Canada Barrel Consultant Mary Delaney mabourgogne@sympatico.ca 905-932-3942
Accounting Director Kris Conemac kris@bouchardcooperages.com 707-256-2812
International Logistics Rachel Bobbs rachel@bouchardcooperages.com 707-256-2813
Australia National Sales Representative and Intern Amber Glastonbury amber@bouchardcooperages.com 61 4 01 955 976
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Bouchard Cooperages 2015 Newsletter


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Bouchard Cooperages 2014 Newsletter


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Bouchard Cooperages 2013 Newsletter


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Bouchard Cooperages 2012 Newsletter


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Bouchard Cooperages 2010 Newsletter


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Use these great tips and tricks of the trade to get the most out of your wine barrel investment


CANADELL - French Oak Barrel Inserts
• Toasted (L, M, M+), or Long Toast*, or Fire Toasted (M, M+) • Through the head insert • 11.7 ft2 per insert • 20 half-staves per system • Sold individually    (*Long Toast – very soft & long toast through proprietary "Double Toast" process.)
CANADELL - Standard French Oak Staves
• Toasted (L, M, M+), or Long Toast*, or Fire Toasted (M, M+) • 37.4 x 2 x 0.28 in • 169 in2 per stave • 50 staves per bag • 100 packets per bag     (*Long Toast – very soft & long toast through proprietary "Double Toast" process.)
CANADELL - Standard French Oak Fans
• Toasted (L, M, M+), or Long Toast*, or Fire Toasted (M, M+) • 22.6 ft2 per fan • 20 staves per fan • 2 fans per bag • 120 bags per pallet     (*Long Toast – very soft & long toast through proprietary "Double Toast" process.)
CANADELL - Thick French Oak Staves
• Long Toast* • 37.4 x 2 x 0.63 in • 197 in2 per stave • 24 staves per bag • 100 bags per pallet     (**Long Toast – very soft & long toast through proprietary "Double Toast" process.)
CANADELL - Thick French Oak Fans
• Long Toast* • 37.4 x 2 x 0.63 in. • 16.4 ft2 per fan • 12 staves per fan • 2 fans per bag • 100 bags per pallet     (*Long Toast – very soft & long toast through proprietary "Double Toast" process.)
CANADELL - French Oak Dominoes
• Toasted (L, M, M+) • 5 x 3 x 0.7 cm • 6.4 in2 per domino • 22 lbs per bag • 60 bags per pallet    
CANADELL - French Oak Chips Matrix
A proprietary blend of Chips and Mini-Chips.     • Fresh* or Toasted (L, M, M+) • 22 lbs per bag • 60 bags per pallet    (*Fresh Oak – is untoasted for organoleptic purposes, although they are heat treated to meet with quarantine requirements.)
CANADELL - French Oak Mini Chips
• Fresh* or Toasted (L, M, M+) • 22 lbs per bag • 60 bags per pallet     (*Fresh Oak – is untoasted for organoleptic purposes, although they are heat treated to meet with quarantine requirements.)
CANADELL - French Oak Chips
• Fresh* or Toasted (L, M, M+) • 22 lbs per bag • 60 bags per pallet     (*Fresh Oak – is untoasted for organoleptic purposes, although they are heat treated to meet with quarantine requirements.)
CANADELL - French Oak Powder
• Fresh* or Toasted (L, M, M+) • 22 lbs per bag • 60 bags per pallet • (44 lb bags also available)     (*Fresh Oak – is untoasted for organoleptic purposes, although they are heat treated to meet with quarantine requirements.)