Tom's Waterhole Wines, Canowindra NSW, 9/17/06
From Graham Kerr's latest e-mail newsletter (web site: http://www.tomswaterhole.com.au/)
One of the major changes we have implemented in the winery is the gradual replacement of our oak barrels with a new Australian invention called 'Flextanks.' Over the last few years we have become dissatisfied with oak barrels. Not only are they expensive and we lose a liter of wine a month through the grain but all too often the barrels harbor disease and it is a struggle to keep even new ones clean and sterile.
A couple of years back a Melbourne company called Flextank developed a form of poly based plastic that actually breathed. The inventor, Tony Flecknoe-Brown, is an enthusiast and a winemaker and his enthusiasm persuaded us and several other small wineries to try the product.
We won't go into the technical details (if you're really interested you can find them on Flextank's website) but it is quite clear that what Tony has achieved is a major wine making breakthrough - what amounts to an improved barrel that breathes, doesn't leak and can be cleaned and sterilized simply with a pressure washer and 'Oxyper'.
Oak flavor and tannins are provided by specially machined oak plank inserts at a fraction of the cost of barrels. The first wines from these tanks are starting to clean up (pardon the pun) in wine shows.
You will discover why when you taste the Shiraz and what it is doing to the 2005 Cab Sav is almost beyond belief.
If you call in at the winery ask to taste a tank sample. We think Flextanks are the way of the future, and so, it appears, now do several large wine companies because Tony has a long waiting list. One day oak barrels may be as dead as corks.
Michael Unwin Wines, Beaufort, Vic. 9/18/06
Just finished two days bottling. Closed shop for the weekend and went away for a rest. I’m very proud of our Sauv. Blanc, Riesling and Viognier all 100% made in CP’s of course.
Cheers, Mike
Joe Dexter, Lobo Loco Wines, Wilton CA.
“I am VERY happy with the flex tanks from John. I have reduced the foot print area in the cellar considerably, and because of the increased density in the cellar the ambient temperature is lower than it was before. I had one tank, (of 12), that started to re ferment due to my adding some concentrate for taste, it was well sealed, the top cover bulged unbelievably but no damage. The only barrels I have on site now are for custom crush work, (26). I am done with fighting the wood borer Beetles, trying to handle single barrel lifts, all the cleaning hassles, I really am delighted that I made this move.”