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Supplier Spotlight - Schneckenleitner
With Spring in the air and Schneckenleitner cask and puncheon orders being fulfilled and planned in Austria, the Bouchard Cooperages team wanted to take the time to highlight the special relationship between the Schneckenleitner family and their largest of client's: Schloss Gobelsburg from Austria's Kamptal region. For any producers still interested in casks and puncheons (500L - 800L) it is not too late to add any orders in our containers or choose from the current stock options of 500L puncheons that we currently have in our US warehouse.
Fassbinderei Schneckenleitner
Family owned and operated since 1880, the Schneckenleitner family has been manufacturing Austrian oak and Acacia puncheons, casks and conicals for five generations. Nestled along the Ybbs river in Waidhofen an der Ybbs, the new state of the art cooperage, stave mill and wood maturation park was inaugurated in 2022 allowing for the Schneckenleitner's activity to all live in one spot and be 100% vertically integrated.
Austrian Puncheons, Casks & Conicals
Schneckenleitner's claim to fame are their casks and upright conicals which they produce 180 units per year and can be found in the most prestigious of cellars throughout Europe, North America and the world. However, their 100% Austrian Oak lightly toasted puncheons which range between 500L - 800L have become extremely popular for those wishing to get a taste for tight grain Austrian oak and how it can compliment their wines.
The Schneckenleitner brothers
Paul Schneckenleitner, the eldest of the three brothers serves as the company’s CEO and manages daily operations. Prior to taking over the reigns of his family cooperage, Paul gained valuable experience working in premium cooperages in Burgundy and Cognac. His two brothers, Peter and Herbert oversee stave production and toasting to ensure the cooperage maintains its high standards of quality.
Schloss Gobelsburg
Represents the oldest wine estate in Austria's Kamptal wine region and has been making wine since the 12th century. The estate consists of over 80 hectares of vineyards split between 50% Grüner Veltliner, and 25% Riesling which are used for still and sparkling wines. Reds make up the rest between Zweigelt, Pinot Noir, St. Laurent and Merlot. The estate produces just under 1 million bottles a year and in 2021 finished it's brand new cellar for it's 850 years!
Burgundian Cistercian monk influence
The roots of the estate date back to 1171 where the same Cistercian monks that planted pinot noir and chardonnay in Burgundy arrived and planted the first vineyards. In 1996, Eva and Michael Moosbrugger acquired the estate leading to vineyard and cellar renovations. It's vineyard holdings are split between regional wines, village wines and individual selections that include it's most premium wines from Ried Heiligenstein and Ride Lamm.
Focus on Riesling and Gruner Veltliner
Austria's Kamptal region is most famous for the quality of it's white wines and the estate's holdings in Heiligenstein (Riesling parcels) and Lamm (Grüner Veltliner parcels) represent Schloss Gobelsburg's claim to fame. All vineyards are harvested by hand, rigorously sorted and then fermented spontaneously with indigenous yeasts in a variety of 73 different Schneckenleitner casks which range between 27 and 55 hL.
Usage of Schneckenleitner at Schloss Gobelsburg
The partnership between both companies started in 1996 between Paul Schneckenleitner's father and Michael Moosbrugger of Schloss Gobelsburg. Unique to the partnership is that local tight grain Austrian oak from the Manhartsberg forest located next to the estate is milled and used for the production of their casks. Casks are toasted with a proprietary toast between Light Long and Medium. Per Schloss Gobelsburg's request, casks are equipped with stands on wheels so that they can be easily transported outside of the winery during the winter for natural cold stabilization. Whites are fermented in oak and the single vineyards see 18 months of aging while regional and village wines see only 12 months.
Numbers at a glance
73x 27 - 55 HL Casks
80% for fermenting and aging Riseling and Gruner Veltliner & 20% for aging reds
4x 35 HL Upright Conicals
Fermentation and aging of reds: Pinot Noir, Merlot, Zweigelt and St. Laurent
160x 600L Demi-Muids
10% for fermenting and aging whites and 90% for aging reds
Supplier Spotlight - WineGlobe
Wineglobe, produced in Bordeaux France by the Paetzold family are single-piece borosilicate glass globes which are currently available in 115L and 220L. They allow for the purest expression regarding terroir drive-wines due to the neutrality of the material: glass. The Wineglobe was created in 2015 and can be found in the most important wine regions in the world. Today it represents the ultimate reference high-end cutting edge vessel, found in the most prestigious of cellars, for the fermentation and aging of white and rosé wines and the aging of reds.
Why do producers use Wineglobes?
Rangeing from French references in Bordeaux, Burgundy, Champagne, Loire, Côte du Rhône and far in between, Wineglobe feedback from wine producers includes:
For pure and unadulterated expression
Blending
No Reduction
No release of elements into the wine
Flawless Hygiene
Decrease in the use of SO2
Easy to clean
To learn more, please find below testimonials from longstanding Wineglobe clients from across France.
Louis Dagueneau - Domaine Didier Dagueneau - Sauvignon Blanc - Loire Valley:
"The pure style of the Wineglobe suits my philosophy to a tee. Something neutral that preserves the raw material, while guarantying sufficient volume for vinification devoid of any chance of deviation. One of the more important advantages is the absence of porosity in glass. I add SO2 at the end of the alcoholic fermentation to get 20 to 25mg/l of free SO2, then there's nothing left to do. As a result, the total SO2 stays low, which is noteworthy. It is much easier to clean than wood, there is no comparison."
Stéphane Derenoncourt - Consultant and owner of Domaine de l'A - Bordeaux whites and reds - Côtes de Bordeaux:
"For the whites, the idea of using a material that is completely neutral and airtight enabled us to understand a lot of things, whether about fermenting with indigenous yeasts, or even more about aging. The adventure of aging the reds is enthralling with the Wineglobe. It challenges all the definite views acquired through classical aging in wood, as well as in vats or amphorae. The notion of time becomes essential then. Once again, we have found the ideal vessel to seek purity, freshness, and identity.
Domaine Arnaud Ente - Chardonnay - Meursault, Burgundy:
"We have realized that Wineglobes allow more homogenous and controlled winemaking than traditional oak barrels. Furthermore, racking is more efficient and we use less water for cleaning. We have more flexibility in terms of which vessel to fill depending on the vintage. The Wineglobe being clean, inert and sterile means increased security as far as possible microbiological contamination. The fact that there is practically no topping up adds value to the lasting nature of the vessel, which once crafted, wears down very little and thus has a very long life expectancy. Taking all these aspects into account, our winery has decided to use this vessel for a large part of our production."
Champagne Frédéric Savart - Champagne Savart - Champagne:
"I find the result really interesting. Also, it is very practical: The Wineglobe is easy to use, and you can easily reduce the use of SO2 as the wine is well protected ...
David Suire - Director of Château Laroque - Bordeaux Reds - Saint-Emilion:
"Working with Wineglobe glass vessels has taught and helped us a lot during the winemaking stages of the past two vintages. Thanks to its purity and protective nature – regarding oxygen among other things – the glass vessel allowed us to follow and accompany the evolution of a number of our wines from various clay-limestone soils. Without any interaction with wood, and perfect control of oxygen addition to the wine, it was completely novel, highly instructive and even fascinating to see that raw – almost unadulterated – material of the freshly fermented wine evolve."
Xavier Vignon - Xavier Vins - Rhône rosé, whites and reds - Châteauneuf du Pape:
"Returning to the intrinsic purity of wine, such is Xavier Vignon’s philosophy. How to vinify in such a way as to preserve the aromatic diversity of the wines without betraying the purity of the juices. He turns to a new way of ageing :a new material, pure and ensuring a vinification without exchanges between the container and the content: glass. The Wineglobe, an ultra-resistant glass tank, has all these advantages: inert, waterproof and unalterable. It ensures the purest and most precise expression of the terroir and the best development of the wine."
Christophe Perrot - Minot - Domaine Perrot - Minot - Pinot Noir - Morey-Saint-Denis, Burgundy:
"The Wineglobe enables to keep a picture of the wine as we want it to be during making and pressing without any upsetting elements such exogenous tannins from the wood of casks. The wine isn’t worn down by oxygen during the aging phase in the Wineglobe, thanks to which it retains its entire freshness and precision without displaying any sign of fatigue. This winemaking technique paves the way for great new perspectives to keep wine in its original condition over many years."
Supplier Story: TAVA 750L Ceramic Amphorae in Margaux at Château Durfort-Vivens
Tava
Located in Mori Trentino, Italy, since 2010 Tava has been crafting technical ceramic amphora for winemaking. Produced from a patented mixture of local clay, the ceramic amphorae are fired at a temperature that results in a consistent 5% porosity, the same as on new oak barrels. The firing temperature can also reach a 2.5% porosity for whites or lighter reds that would benefit from a slower micro-oxidation. Tava amphora are found in: 320L, 750L, 1250L, 1600L or 2500L.
Ceramic for winemaking
Tava crafts ceramic amphora solely for winemaking with the most winemaker friendly of accessories and options. Since its inception in 2010, the classic "amphora" shape available in 320L, 750L, and 1600L. The 1600L can be equipped with a side hatch; it has been used both by white and red producers across the world.
NEW! Monolite Tank
Pressed by customers to offer an even larger ceramic tank that can be used both for fermenting and aging inside of, Tava responded. The 1250L and 2500L. Monolite tank's "tulip" conical shape allows for optimal cap extraction for fermenting reds inside but can also be used for fermenting and aging whites.
Château Durfort - Vivens
Located in Margaux on the Left Bank and recognized as a Second Classified Growth in 1855, the Château is now part of the Lurton family. The estate is now double certified in bio and biodynamic. The first wine consists of 90% Cabernet Sauvignon, 8% Merlot and 2% Cabernet. Since 2017, the Château's first wine is aged for 18 months in 70% new 225L oak barrels and 30% 750L Tava ceramic amphora, of which the Château collection now numbers over 200 of them.
Why incorporate Tava Ceramic Amphora?
Margaux and Bordeaux producers may be the last place you would expect to find Tava ceramic amphorae, but the Château are finding their contribution essential to expressing the purity of its local and historic terroir, and adding a freshness and vibrancy while maintaining it's old world winemaking style.
Château Durfort Vivens transitioned to using Tava ceramic amphora for three main reasons:
Reduce the amount of SO2 and sulfites added during the aging stage of their wines
Preserve the fruit and freshness in the wine
Aesthetic beauty and harmony inside of the cellar
📣 Bouchard Cooperage Supplier Spotlight: Schneckenleitner Austrian Oak
Since 2019, Bouchard Cooperages has proudly represented Schneckenleitner, Austria’s premier producer of large-format oak puncheons, casks, and tanks, in North America. Family-owned and operated since 1880 in Waidhofen an der Ybbs, Schneckenleitner produces over 180 large-format oak tanks annually for the world’s most prestigious cellars. 🍇✨
Vertically Integrated Stave Mill
From forest to cooperage, Schneckenleitner controls every step. Logs are hand-selected from Austria’s tight-grain Weidling forest and seasoned on-site along the Ybbs River, benefiting from a unique microclimate for optimal oak seasoning.
New Product Offerings
Puncheons (500L–800L): Available in Austrian Oak Elegance (AOE) for whites and light reds, and Austrian Oak Complex (AOC) for richer whites and darker reds. Expect delicate spice and impeccable craftsmanship.
Ovals (10 HL+): A cellar space-maximizing favorite, perfect for fermenting and aging whites with less lees-to-juice contact.
Rounds (10 HL+): Ideal for reds—popular in France's Rhône Valley, Bordeaux, and Italy—with customizable hatch door placement.
NEW! Conical Tanks (10 HL+): Versatile for both reds and whites, Schneckenleitner’s conical tanks are now available in North America.
Expanded Cooperage
In 2022, Schneckenleitner unveiled their newly renovated cooperage, bringing everything—craftsmanship, wood aging, and production—under one roof in their stunning river and forest setting.
📌 2025 Pricing is now available! Start planning early to ensure delivery before harvest.
https://lnkd.in/gYh72wta
Egginox: The Stainless Steel Wine Egg Transforming Modern Winemaking
Meet Egginox, the innovative stainless steel egg revolutionizing winemaking! Founded in 2019 by three friends in Slovenia, Egginox was born from a simple idea during a cellar tasting: What if a wine egg could be crafted in stainless steel?
Today, Egginox is expertly crafted at Slometal in Nova Gorica, Slovenia, using top-quality AISI 304 stainless steel. Each tank is meticulously designed with precision-welded, polished interiors that facilitate easy tartrate removal and hygienic cleaning. With unique features like tasting taps, racking valves, and customizable logos, Egginox brings a new level of practicality and customization to winemakers. 🍇✨
Why stainless steel? The material’s 0% porosity means no oxygen exchange, preserving fruit purity and keeping wines fresh and bright. Its egg shape naturally suspends lees, enhancing texture while respecting the vineyard's unique flavors. The result? A wine with vibrant energy and depth.
From Friuli to Napa, Egginox is gaining fans with winemakers of aromatic whites, sparkling wines, and light reds who seek to amplify fruit expression with minimal oxygen impact. 🌍🍷
Read more about Egginox on our blog: https://lnkd.in/gfQgg8M5
Drunk Turtle📍 Pontadera, Tuscany - Italy
History
Drunk Turtle is a family-owned company led by the Brini family and located in Pontedera, Tuscany, Italy. The company was founded in 2014 by a group of wine industry professionals, architects, and engineers who repurposed an ancient Roman concrete recipe: "Cocciopesto" for building wine fermentation and maturation vessels called Opus. The name Drunk Turtle is derived from Italy's Slow food movement, the extremely hard shell of a turtle and the love for wine.
Today
The Brini family are now the sole owners of the company and are also involved in the wine industry with their family winery: Il Conventino, located in Montepulciano, Italy, and their Tuscan gin brand: Ginepraio. Through years of research and development with the University of Pisa, Drunk Turtle has perfected their Cocciopesto recipe and currently produces more than 200 Opus a year which are sold predominantly in France, Italy, and other important winemaking countries.
Material - Cocciopesto
Cocciopesto is an ancient Roman building material used in the creation of the Roman Empire's aqua ducts. The material is a mix of stone, gravel, clay, terracotta, sand and marl (soft marble) brought together with a binding material that includes a small amount of cement (hence a preparation treatment with tartaric acid is needed). Consequently, Cocciopesto has a porosity similar to concrete, so about half of that of a barrel.
Production
The current offering of Drunk Turtle Cocciopesto Opus for the export market includes 500L, 1000L, and 1,500L Opus. The Opus is made in single-cast molds that are filled with precise mixed ratios of the Cocciopesto aggregate and then left to sit for over two months to dry and harden. Accessories are added before and after and all Opus see a rigid water testing protocol for any leaking.
Accessories
All Opus are equipped with standard accessories that include a tasting tap, external hatch door, 2-inch TC racking valve, 2-inch TC partial discharge valve, and forklift-friendly adjustable feet. Cooling flags, glass bungs, (known as a Colmatore), external logos, or paintings can be included upon request. Before using, please follow the included protocol for the preparation of your Opus with a light tartaric acid treatment that should be repeated every year before harvest.
Winemaking & Styles of Wines
The Opus's different sizes and winemaker-friendly accessories make the vessel extremely versatile.
Read more on our blog: https://lnkd.in/gCzbtz57
Spotlight on CANADELL Trie-Sur-Baïse - Midi-Pyrenées, France
History:
In 1939, Lauriano Canadell from Catalonia Spain escaped Franco's regime and installed himself in Southern France. His journey in the French Oak industry started in the firewood and charcoal industries but soon after his son Jacques Sr. joined, they were selling higher quality oak to furniture makers and cooperages and founded their first workshop in Trie-Sur-Baïse.
Jacques Jr. Canadell:
In 1970 Jacques Jr. joined the company, and emboldened his family's DNA of being a forest operator and "merrandier" - cooperage stave producer. The family company increased its forestry activity in Central France and the Parisian region and created its second stave production supply hub in Ully-Saint-Georges right outside of Paris.
Today - Frédéric Canadell:
In 1999 Fourth generation frederic Canadell joined the family company and is the current CEO. Frédéric focused the company towards the cooperage industry through cooperage acquisitions in Burgundy, new cooperage startups in Southern France as well as the creation of an oenological line of premium French Oak adjuncts: CANADELL.
Adjuncts for Enology:
Initiated in 2000, Canadell delivers a full range of premium oak products that are classically made through fire or convection toasting. Canadell ensures the quality and consistency of its oak adjuncts by overseeing the entire manufacturing process, from selecting trees in the forest to seasoning, fabricating, toasting, and packaging. This 100% vertical integration gives winemakers full traceability and confidence in the impact its oak will have on their wine and products.
Fermentation Oak Chips:
Untoasted and toasted chips are the indispensable tool for a quick and efficient aromatic extraction. They are a flexible and economical method for oak extraction and contribution during fermentation and / or aging. They help add structure to wines, increase length and contribute tannin and color stability.
Dominos:
Dominos are perfect for the fermentation of whites and post fermentation aging of reds or whites. Due to their size and format, they are perfect for short aging and contribute oak flavors and aromas that are comparable to CANADELL'S staves.
Barrel Bung Inserts:
The bung inserts are to be inserted through the bung of the barrel and are available in different toast profiles. The results are barrel-like and intended for longer aging processes. Bung insert trials allow for the perfect opportunity to get familiar with CANADELL'S high quality oak profile.
Tank Staves:
Offered in a variety of both fire and convection toasts, CANADELL'S staves are extremely barrel-like with the fire-toasted staves showing more complexity and roundness on the palate while convection-toasted staves are more subtle and show better integration early on.
Spotlight on Three Different Non-Oak Tank Suppliers Currently in Stock to Think About for Vintage 2024!
WINEGLOBE by FAMILLE PAETZOLD SARL - Bordeaux, France
Represents the reference, neutral high-end cutting-edge vessel found in the most prestigious cellars for fermenting and aging terroir-driven whites and red wines. - "We have found the ideal vessel to seek purity, freshness, and identity - Stéphane Derencourt".
Volume - 220L
Composition - Borosilicate Glass
Pore Diamater - 0 microns
Porosity - 0%
TAVA - Mori - Trentino, Italy
Leaders in amphora exclusively produce ceramic amphora specifically for winemaking from a patented mixture of local clay that was developed through years of research with enologists and ceramic technicians
Volume - 230L - 1,600L
Composition - Ceramic clay
Pore Diameter - 0.008 microns
Porosity - 5%
Drunk Turtle Amphorae - Pisa - Tuscany, Italy
Produces opus out of Cocciopesto: an ancient Italian blend of crushed stone and terracotta. The egg-shaped Opus encourages lees suspension and the thermal inertia qualities make the material optimal for fermenting and aging both whites and reds.
Volume - 500L - 1,500L
Composition - Cocciopesto
Pore Diameter - Varied but low
Porosity - 3% - 5%
Tonnellerie Maury French Gold Medal Olympic Roots
With the Paris Olympics approaching, a special spotlight on Tonnellerie Maury & Fils and its French Olympic Roots.
Serge Maury - French Olympian:
Development of the cooperage was undertaken by the second generation cooper: Serge Maury who expanded the activity of the Maury cooperage and solidified its reputation among Bordeaux's most important Châteaux. In addition to Serge's passion for the wine and cooperage industry, he loved sailing and in 1972 would win a Gold Medal for France in the "Finn" sailing discipline at the Munich Summer Olympic Games--after also being the quadruple French Champion and double European and World Champion.
Today - Mathieu Maury:
The third generation of the Maury cooperage now sees Mathieu Maury at its helm, who at a young age joined his father at the cooperage's Quai des Chartrons' location to repair barrels. Mathieu has grown production to between 3,000 to 4,000 barrels annually. Mathieu and his team oversee all parts of the business and Mathieu sees it as his responsibility to consistently visit and taste with his customers throughout the year, in order to ensure that he has his finger on the pulse of current vintages and how his barrels and puncheons are complimenting his beloved Bordeaux Châteaux partners.
The Cooperage:
The cooperage is now located in Saint-Caprais, right outside of Bordeaux, and benefits from Bordeaux's maritime cold, rainy, and humid weather to optimally naturally season 100% Quercus Petraea French Oak staves. For barrels reserved for wine production, a selection of either Center of France Tight Grain or Center of France Extra Tight Grain oak is available. Open-grain Limousin oak can also be requested for spirits production
Range & MC2 Toast:
Traditionally speaking, the Maury style has matched its Medium Toast with Bordeaux's warmer and more mature vintages, and its Medium Plus Toast with cooler and fresher vintages. However, with a changing climate, style of wines, and after conversations with producers, Maury created a Medium Long toast (positioned between Medium and Medium Plus) as well as the now-famous "MC2" toast that is used on leaner and fruitier styles of Bordeaux varietals.
Supplier Spotlight: European Coopers Hungary, Palotabozsok, Hungary
History:European Coopers Hungary was founded in 1997 by Master Cooper Kristóf Flódung together with renowned representatives of the Italian wine industry including Piero Antinori from Tuscany's Marchesi Antinori, Eugenio Gamba from Piemonte's Botti Gamba and Jacopo Mazzei from Tuscany. Kristóf had already worked in the cooperage industry for decades at the renowned Rieger large format cooperage. The goal of European Coopers Hungary was to produce high-quality barrels for noble Italian wines.
Today:
European Coopers Hungary produces roughly 5,000 barrels a year at their Southern Hungary facility located in Palotabozsok where coopering has a long tradition. Since it's inception of coopering barrels meant for noble Italian wines, the cooperage has expanded production for export markets and employs a team of 10 coopers. Kristóf oversees all technical aspects of the cooperage while Dr. Katalin Pintacsi oversees daily activities. 
The Cooperage:European Coopers Hungary has its stave mill on-site and therefore oversees the entire barrel-making process from the selection of the logs, splitting of the oak, air drying of the staves, and ultimately production of the barrels. 100% Hungarian Quercus Patraea oak (same species as French oak) is sourced from two locations in Hungary including the Zemplén Mountains in Northern Hungary and the Mecsek Mountains in Southern Hungary.
Production:
Staves are stacked three levels high and left to season naturally outside of the cooperage for a minimum of three years before coopering to remove the harsher tannins. Barrels at European Coopers Hungary are fire-bent and either fire-toasted using pieces of oak from the same logs the staves are made from, or convection-toasted. To ensure consistency at toasting, only several coopers manage the toasting room. 
Range:The European Coopers Hungary's traditional range includes 100% Hungarian oak barrels and puncheons (225/228L - 500L) where the level of air drying is 3 years. Toasting profile ranges from L, LL, M, ML, M+, and Heavy. The Hungarian Blend includes 50% Mecsek and 50% Tokay however 100% tight-grain Tokay oak can be selected for a surcharge. The special Kristof label barrel represents European Coopers Hungary's premier barrel and is the tightest grain selection of Mecsek and Tokay oak. For white or light red wines, European Coopers Hungary convection-based Radiant White and Red toast can be used to better promote fruit notes.
Why European Coopers Hungary?
100% Hungarian Quercus Patraea oak has more accentuated and darker spice characteristics than French oak and the descriptor of "Christmas Spice" is often used to describe the barrel's stylistically.
europeancoopershungary hungarianoakbarrels bouchardcooperages
About
Supplier of premium French, Hungarian, Austrian and American oak barrels, casks and tanks from: Billon, Damy, Maury, Schneckenleitner, European Coopers Hungary and Master Coopers. Exclusive access to Canadell French Oak Alternatives. Italian concrete tanks from CLC Vasche, jarres from Vin et Terre, Opuses from Drunk Turtle, amphora from Artenova and stainless steel eggs from Egginox.
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.
Contact
Contact List
| Title | Name | Phone | Extension | |
|---|---|---|---|---|
| Founder, General Manager | Vincent Bouchard | offices@bouchardcooperages.com | 707-257-3582 | |
| 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 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 | ||
| General Sales | Paolo Bouchard | paolo@bouchardcooperages.com | 707-287-0727 |
Location List
| Locations | Address | State | Country | Zip Code |
|---|---|---|---|---|
| Bouchard Cooperages | 860 Napa Valley Corporate Way Suite C, Napa | CA | United States of America | 94558 |
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