Why Oak Matters at Whitewolfe
In our KC Small Batch series, we embrace micro-scale experimentation to reveal different facets of the Whitewolfe vineyard. Each wine is made slightly differently, be that in the yeast used for fermentation (different yeasts can accentuate different aspects of the wine), lees ageing (more or less lees ageing helps create texture and body), or fermentation temperatures (much like cooking a meal, different temperatures will give you different results). Then comes the use of oak, which is arguably one of the most difficult elements to get right. At Whitewolfe Estates, oak is not a backdrop; it is an essential partner in the winemaking journey.
The importance of the coopers (barrel makers)
Our coopers, Damy, Francois Frères, and Tonnellerie Remond, are craftsmen whose barrels accentuate, rather than overshadow, the natural expression of our wines. While small 228 L barrels are our foundation, we also explore larger puncheons (around 500 L), with varied toasting levels, to shape texture and accentuate flavour. Think of the barrel as a microphone; it helps project the vineyard’s voice so you can hear it clearly in the glass.
How does Oak affect wine?
We ferment and age our KC Small Batch series in predominantly second and third-fill Burgundian oak barrels, with touches of new and neutral oak to fine-tune structure. Barrel age is key to how much we want oxygen to influence the wine. New barrels allow for more micro-oxygenation, softening textures and rounding acidity, whereas older barrels are more inert, preserving freshness and tension.
For the latter, you may wonder why we do not opt for stainless steel instead. It is a valid question. Yet one of the many benefits of using oak is how it interacts with yeast during fermentation. The microenvironments created in the oak affect the rate of fermentation and how flavour compounds form. Even after fermentation, the ways in which the lees interact with the oak are crucial, enhancing structure and mouthfeel in the wine. Essentially, oak enhances a wine’s character in a way that stainless steel simply cannot.
Enhancing, not overpowering.
Getting the right balance of oak influence in the KC Small Batch series has been the culmination of research and experimentation. As a result, every bottle of KC1, KC2, KC3 and (from the 2023 vintage) KC4 offers a faithful insight into the variation within our vineyard. Don’t just take our word for it, though. Our KC Small Batch series has been reviewed by leading critics, who note how well-integrated oak supports the fruit rather than overshadowing it.
“The fruit is so commanding that oak nuance is nowhere to be seen… this apparent barrel invisibility is so clever” – Matthew Jukes https://www.vineyardmagazine.co.uk/sales-and-marketing/matthew-jukes-a-sensational-debut/
“Brimming with potential and lip-smacking on the finish, this is a mouthwatering but complete Chardonnay, telling of its origins but crowd-pleasing in its fruit and texture. Excellent” – Thomas Parker MW farrvintners.com
These observations underscore how our oak philosophy serves harmony, not dominance. When used correctly, oak brings a wine to life. It takes you on a journey through every vine, the dips and peaks of the land, the texture of the soil, and the gentle winds rolling in from the River Medway. Everything is accentuated, not quashed, in the KC Small Batch series through a subtle, painstakingly considered use of oak.
We hope you enjoy these wines as much as we enjoyed making them.
