Red Wine - Oaked

View our Red Wines that have the benefit Oak aging; 'Oaked' wines refer to the wines being aged in oak barrels. This adds an additional richness and complex character to the wines, which may not have been unlocked if aged differently. 

Further, Oak-aging creates different flavors, dependent on the Oaks origins. American oak is known to impart coconut and cinnamon flavours, while European oak imparts cloves, cedar and coffee flavours. Slavonian/Hungarian oak can add tannin without imparting lots of oak flavour, so is used for more subtle oak blends. 

So, in summary, Oak aged Reds offer three major contributions to wine: adding flavor compounds, think hints of vanilla, clove, smoke and coconut. It allows the slow ingress of oxygen,  process which makes wine taste smoother and less astringent. And thirdly, It provides a suitable environment for certain metabolic reactions to occur (specifically Malolactic Fermentation) which makes wines taste smoother, softer and more accessible.