Wrapping Up Harvest 2020
With the extreme heatwaves and fires taking place on the West Coast in the U.S., Harvest 2020 is marked as one of the most concerning times in modern winemaking. Under these ongoing conditions, many wineries are still evaluating the current impact of possible smoke on their grapes. Some wineries are also dealing with grapes being overripe. As winemakers are searching for creative ways to reduce the impact of smoke taint in their wines, Boisé®, a pioneer in precision oenology, offers great, consistent tools that can reduce the perception of smoke taint by building structure, volume and intensifying the natural fruitiness in the wine.
Boisé® offers a range of French oak chips and staves with aromatic toast profiles.
The Boisé® untoasted French oak chips, BF and BFP (pumpable), deliver mid-palate fullness and sweetness while also diminishing green characteristics. BF is best used during early aging while BFP is best used during alcoholic fermentation where the chips are added to the crusher or fermenter. They are an excellent choice for fermentations where the grapes have undergone a flash détente treatment. The recommended addition rate is 3-5 lb/ UST grapes; 3-6 g/l during aging.
The Boisé® AFR chips are specifically designed to increase the perception of fresh and vibrant fruit. AFR use is recommended during the aging of white and red wines from overripe and/or cooked grapes.
Need an oak consultation or samples for trials? Our team of experienced experts can provide you with a customized solution.