Page 25 - Grapevine May-June 2019

In The Winery

a career salesman that just happens to be selling sterilize the barrels. Then they’re stored in a pris-
barrels.” tine, climate-controlled atmosphere year-round
until wrapped for shipment to our customers.”
Trust has that control over their supply chain, with
the ability to screen all components going into their Trust also provides oak for alternative methods
barrels. Their Hungarian oak barrels are crafted of fermenting and aging, usually in stainless-steel
only from interior split wood and aged a minimum tanks. They supply staves, wood chips, wooden bul-
of two to three years. The staves are organized and lets and wooden pass through sticks to achieve dif-
stacked loosely on a custom-built concrete pad in ferent effects in neutral barrels and fermentation
a clean, pristine, and breezy location for maximum tanks.
ventilation, easy rotation and natural seasoning in
the sun, wind and rain. Aging them this way purg- Technology And Tradition:
es the harsh tannins and other impurities before East Coast Wood Barrels
they get preheated for shaping and toasted to
the desired level of aroma and flavors needed. George Voicu, Master Cooper of East Coast Wood
Everything is stringently controlled, including the Barrels, stresses balance in his wood shop, barrel
temperature, time and exposure to flame. The making, and in life. His approach to coopering is a
finishing is controlled by hand before the barrel is blend between traditional craftsmanship and per-
closed and pressure tested. sonally customized technology.

“Our wine barrels are definitely made to last,” “As a first step in our barrel supply process, we
says Molnar. “They average a lifespan of three to take time to communicate with our customers,
four aging cycles within the winery before being assessing their needs and providing suitable prod-
repurposed into beer barrels, scotch barrels or uct recommendations. Then, the shop utilizes
casks for Caribbean rums. We use our carbon fil- the tools and processes that I have modified and
tered well-water and Airocide units to wash and refined through my years of experience. I remain

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