Think of AVV’s cave full of oak barrels as the winemaker’s pantry — a beautiful, yet functional store room teeming with spices and other flavors that will be carefully integrated with the fruity aroma and taste of young wine.  Winemaker Kevin Hall chooses from a wide spectrum — including in-barrel fermentation, new oak, and different coopers and wood sources — to increase both nuance and complexity in the glass.

Each year we purchase a combination of French and American oak barrels and tailor the oak aging to each varietal.  The barrels are used for up to four years, with new barrels imparting more tannin and oak flavor to the wine.  Tasting and evaluation occur constantly as the wine develops.

Barrels are a significant component in winemaking. Many of the wine’s textural elements and spice flavors derive from barrel aging.