I did a barrel-fermented Chardonnay this fall. I used a new French
Oak (15g) barrel and I couldn't be happier with the results. I got it
direct from Bouchard Cooperage - (I forget their web address - google
it and you'll find it.).

I agree with the other guys - buy a good quality wine barrel. Buying
new is more expensive but so is your time and the contents. This is
one decision where you don't want to be penny-wise and pound-
foolish.

I wouldn't let new oak scare you, at least not new French Oak. My
Chard has been in the barrel 6 months and still expresses lots of
fruit. If aging sur lies, the dead and autolyzed yeast in the barrel
absorb some of the wood phenolics. As Paul mentioned,
stirring guards against reduction but also enhances the flavor and
mouthfeel. Keep the barrel topped up every 2 weeks or so. With a new
barrel I don't use any barrel treatment other than swelling the
barrel. Don't forget to sulfite judiciously every quarter. SO2 will
be lost more quickly from a barrel than glass.

There's lots of good advice about this on this newsgroup from very
experienced people if you search around. These people have helped my
efforts greatly.

RD

> What do you have to be careful of? What are your sanitation practices? (I
> used Barrelclean last time - nasty stuff.)
>
> Do you have a North-east coast source of new oak barrels that won't bankrupt
> me?
>
> Thanks.