2002 Stag's Leap, Artemis Cab

[wondersofwine]

Barrelmakers "toast" or "char" the wood in making barrels. Some winemakers like more toast in the barrel than others for what it contributes to the wine. Thus you get tasting notes of "toasty oak" "char" etc. I prefer subtle use of oak barrels, especially with white wine (some white Burgundy may be the exception). By using older oak barrels, the influence of the wood is diluted. Brand-new barrels impart more aroma and taste to the wine. I remember the first time I picked up vanilla in a red wine and was surprised because I had seen it only as a descriptor with white wines. However, depending on the barrel influence, vanilla can appear in red wines also. (Hope I didn't mess this up or confuse you).