2013 Innerstave Flyer aug 2013.indd - Cellar-Tek

About Our Oak
Recognized worldwide as
the pioneer of new barrel
alternatives, Innerstave offers
their “Sonoma Sweet Spot”
flavours and aromas for
the fermentation and aging
of fine wines. Innerstave’s
diverse product line presents
affordable, premium new oak
solutions to complement every
winemaker’s spice rack needs,
ranging from barrel to tank.
Oak
Sourcing
20+ years of consistent oak supply (French and American)
– France: hand-selected Sessile Oak (Quercus Petraea)
– USA: hand-selected White Oak (Quercus Alba)
Grain
Selection
Barrel quality, premium tight grain
Wood Aging/
Toasting
Method
– Aging: minimum 2 years in Carneros Region of Sonoma County
– Toasting: precision convection toasting methods were
developed to provide consistency of our premium “barrel flavors”
Available
Toasting
Light, Medium, Medium Plus, Plus Plus*
*Light and Plus Plus toast available in French oak only
Binsert (stainless steel frame & staves for ½ ton & 1 ton bin sizes)
Addition Rate
1 Binsert frame per bin (for 100% new barrel
impact: 20 staves per ½ ton & 40 staves for 1 ton)
Contact Time
As desired during fermentation
New Barrel Equivalent
½ ton = 2 new 225L barrels
1 ton = 4 new 225L barrels
Bag-of-Blocks (10 kg)
Addition Rate
For 100% new barrel impact use 1 bag per 750L
Contact Time
Minimum contact time of 3 months.
Full extraction after 18 months
New Barrel Equivalent
Each Bag-of-Blocks = 3 new 225L barrels
Cubes (6.8 kg)
Addition Rate
For 100% new barrel impact use 1 bag per 2,271L
Contact Time
Minimum contact time of 3 months.
Full extraction after 18 months
New Barrel Equivalent
Each bag of Cubes = 10 new 225L barrels
TURN PAGE
Fan Innerstave (22 staves/fan)
Addition Rate
For 100% new barrel impact use 1 fan per 250L
Contact Time
Minimum contact time of 3 months.
Full extraction after 18 months
New Barrel
Equivalent
Each Fan represents the same surface area of
approximately 1 new 225L barrel
Chain of Oak (17 small staves w/hardware to assemble)
Addition Rate
Each chain represents 1/3 new barrel impact of a
225L barrel
Contact Time
Minimum contact time of 3 months.
Full extraction after 12 months
OakPLUS Chips & Fines (10 kg)
Addition Rate
25-250 g/HL
Contact Time
Standard Chips full extraction after 12 weeks.
Fine Chips full extraction after 8 weeks
OakPLUS Flour (10 kg)
Addition Rate
1-2 kg/ton of grapes
Contact Time
Extraction in 2 to 5 days
Toasting Profiles
FRENCH:
–Untoasted: rich, round, sweet creamy characters of vanilla,
condensed milk, whipped cream and vanilla pudding.
–Light: delicate sweetness, creaminess and roundness to the mouth
feel with a fruit driven finish.
–Medium: pleasantly mild and delicate toasted oak characters and
aromas of vanilla, caramel, chocolate, hazelnut, oatmeal with
honey, graham cracker, with a touch of cinnamon and nutmeg.
–Medium Plus: complex, pleasant and well defined toasted oak
characters and aromas of vanilla, toffee, butterscotch, chocolate,
coffee, mocha, graham cracker, with a touch of nutmeg and clove.
–Plus Plus: complex, pleasant and well defined toasted oak
characters and aromas of maple syrup, dark chocolate, coffee,
nutmeg, clove, with a touch of smoked meat character.
Commercial Winery and Brewery Supply
www.cellartek.com
AMERICAN:
–Medium: complex, pleasantly mild
and delicate toasted oak characters
and aromas of vanilla, caramel,
chocolate, hazelnut, oatmeal with
honey, graham cracker, with a touch
of coconut and clove.
–Medium Plus: complex, pleasant and
well defined toasted oak characters
and aromas of vanilla, toffee,
butterscotch, chocolate, coffee, mocha,
graham cracker, with a touch of
coconut, cinnamon, nutmeg and clove.
Contact:
Corrie Krehbiel (Western Canadian Sales)
E: [email protected] Ph: 250-878-5957
Natalie Reynolds (Eastern Canadian Sales)
E: [email protected] Ph: 905-246-8316
Ver: 2013-0816