Blocks & Sticks

Nektar Blocks

A practical alternative to the stave,
fast acting and qualitative

  • Properties
    • Blocks in mesh bags for quick, practical and qualitative aging.
    • Elegant and complex contribution of aromas, respect of the fruit.
    • Contribution of structure on the palate, volume, sweetness and persistency.

    OBJECTIVE: Elegant, complex oak profile, while ensuring a practical, quick use.

  • Technical characteristics
    French oak
    Extended Light, Medium, Medium Plus
    5 kg (11 lbs) mesh bag, carton box of 4 x 5 kg, pallet of 24 boxes
  • Guidelines for use

    OPTIMAL PERIOD FOR STARTING CONTACT

    – White wines:

    From start of primary fermentation to obtain a well-integrated oak profile and to respect the profile of the fruit.

    – Red wines:

    At start of primary fermentation to obtain maximum respect of the fruit profile or before malolactic fermentation for a more complex aromatic profile. In both cases maximum integration of the tannic structure will be obtained.

    RECOMMENDED AGING TEMPERATURE

    15°C (60°F) minimum with strict monitoring of microbiological conditions.

    SET UP

    It is recommended that the bags be attached halfway up the tank, using food-grade binding straps.

    RECOMMENDED TIME OF CONTACT

    Minimum 3 months, to be monitored by tasting.

  • Recommended dose rates
    1.0 to 2.0 g/l
    2.0 to 5.0 g/l
    2.0 to 3.0 g/l
    4.0 to 6.0 g/l
    4.0 to 6.0 g/l
    4.0 to 6.0 g/l
  • Practical examples of use

    On white grape varietals such as Sauvignon Blanc or Verdejo, balanced and at optimal maturity, aiming for a complex oak profile, freshness, volume, persistency and minerality: 2 g/l (0.016 lbs/gal), 30% light toast, 50% medium toast, 20% medium plus toast at the start of primary fermentation.

    On a blend of mature and concentrated Merlot-Cabernet, aiming for a complex and balanced oak profile, volume, power and persistency: 4 g/l (0.032 lbs/gal), 20 % light toast, 50% medium toast, 30% medium plus toast at the start of malolactic fermentation or at beginning of aging.

  • Test results
    0 0.5 1 1.5 2 2.5 3 3.5 Fruit on nose Vanilla Coconut Spicy Toasted Fruit on palate Sweetness Structure Persistency Nektar Blocks Medium + toast Control;
    Product
    Nektar Blocks Medium + toast
    Dose
    3,5 g/L
    Oak contact
    Aging
    Time of contact
    3,5 months
    Varietal
    Syrah - Grenache blend
    Vintage
    2014
    Geographic area
    Vallée du Rhône, France
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