Established in the Barossa Valley in South Australia in 1990, Suber Oak began research into the production of toasted oak products in a form that could be used in winemaking as an alternative to barrels. The use of oak adjuncts gives winemakers great flexibility in extracting a range of flavours from the oak at considerable savings to the winemaker. Oak source-forests Jupilles Berce, Jura and Pennsylvania. Seasoning-dried at the place of origin and in the Barossa prior to processing.
CSF02F Traditional French
CSA02F Traditional American
Added to the must during primary fermentation, provides quick extraction of tannins, aids in colour stabilisation and provides oxidation protection.
White wines : 0.5 – 3g/L
Red wines: 1.0 – 5g/L
10kg
CSF02 Traditional French
CSA02 Traditional American
CXF02 XOV (Vanilla) French
CXA02 XOV (Vanilla) American
Added to the must during primary fermentation, provides quick extraction of tannins, aids in colour stabilisation and provides oxidation protection.
White wines : 0.5 – 3g/L
Red wines: 1.0 – 5g/L
10kg
CSF12 Traditional French
CSA12 Traditional American
The fine oak is used as a fermentation oak, it is also suited to longer term maturation of wine.
White wines : 0.5 – 4g/L
Red wines: 1.0 – 6g/L
10kg
CSF22 Traditional French
CSA22 Traditional American
CXF22 XOV (Vanilla) French
CXA22 XOV (Vanilla) American
Packaged in 5kg infusion nets, the granular oak size is most often used with wine maturation.
White wines : 0.5 – 4g/L
Red wines: 1.0 – 6g/L
10kg
(2x5kg infusion nets)
CSF32 Traditional French
CSA32 Traditional American
CXF32 XOV (Vanilla) French
CXA32 XOV (Vanilla) American
Packaged in 5kg infusion nets, the granular oak size is most often used with wine maturation.
White wines : 0.5 – 4g/L
Red wines: 1.0 – 6g/L
10kg
(2x5kg infusion nets)
BLF42 XOS French
BLA42 XOS American
BXF42 XOV (Vanilla) French
Typically used post-fermentation during the maturation of the wine. Supplied in pre-packaged 5kg infusion nets for the direct application to tank. Being cut across the wood grain, extraction time is fast (6-12 weeks).
White wines : 0.5 – 4g/L
Red wines: 1.0 – 6g/L
10kg
(2x5kg infusion nets)
MSF42 XOS French
MSA42 XOS American
MXF42 XOV French
MXA42 XOV American
Used post ferment for maturation of the wine. Supplied in pre-packaged 5kg infusion nets. The wood is cut with the grain, this results in a slower extraction allowing more integrated oak characters (3-6 months).
White wines : 0.5 – 4g/L
Red wines: 1.0 – 6g/L
10kg
(2x5kg infusion nets)
TXF82 XOV (Vanilla) French
TXA82 XOV (Vanilla) American
TXF82 XOV Barrel Blend French
TXA82 XOV Barrel Blend American
Typically used for wine maturation. Extraction time is usually around 6-9 months. Supplied in bundles of 10 staves tied at one end with food grade nylon straps.
White wines : 3-5 square metres/1000L
Red wines: 4-8 square metres/1000L
10 staves per bundle
