Staves

Nektar Exclusive

The super-premium stave
Dedicated to the aging of top-of-the-range wines

  • Properties
    • Very thick French oak staves to obtain a very gradual extraction of oak compounds.
    • Elegant and complex aromatic contribution, respecting the fruit and the terroir.
    • Gradual and elegant build-up of structure, fullness, sweetness and persistency on the palate.

    OBJECTIVE: Top quality oak profiles for exceptional wines coming from great terroirs and vineyards which have been prepared with great care.

  • Technical characteristics
    French oak
    +/- 500 g (1.10 lbs)
    0.125 m2 (1.34 sq ft)
    Extended Light, Medium, Medium plus
    Carton box of 40 staves, pallet of 25 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:

    Before malolactic fermentation to obtain a more complex aromatic profile and maximum integration of the tannic structure.

    RECOMMENDED AGING TEMPERATURE

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

    SET UP

    It is recommended that the staves be attached halfway up the tank, using food-grade binding straps, or to stack them on stainless steel rods.

    RECOMMENDED TIME OF CONTACT

    Minimum 8 months, to be monitored by tasting.

  • Recommended dose rates
    not recommended
    1.0 to 1.5 staves/hl
    not recommended
    1.0 to 2.0 staves/hl
    1.0 to 2.0 staves/hl
    not recommended
  • Practical examples of use

    On a blend of powerful and concentrated Merlot-Cabernet, aiming for a complex and elegant oak profile, respecting the terroir, similar to that obtained with traditional aging: 2 staves/hl (0.10 sq ft/gal), 20% light toast, 50% medium toast, 30% medium plus toast at the start of malolactic fermentation.

    On late harvest sweet wines, aiming for complexity and elegance, similar to that obtained with traditional aging: 2 staves/hl (0.10 sq ft/gal), 1/3 medium toast, 2/3 medium plus toast at the start of primary fermentation.

  • Test results
    0 0.5 1 1.5 2 2.5 3 3.5 4 Fruit on nose Vanilla Coconut Spicy Toasted Fruit on palate Sweetness Structure Persistency Nektar Exclusive Medium toast Control;
    Product
    Nektar Exclusive Medium toast
    Dose
    1,5 stv/hL
    Oak contact
    Aging
    Time of contact
    10 months
    Varietal
    Cabernet Sauvignon
    Vintage
    2014
    Geographic area
    Bordeaux, France
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