Of oak forests, of craft, and of the land we call home.

 We honour the mastery of French cooperage — the careful grain selection, the slow seasoning, the precision of toasting — because these traditions define the character and structure of the world’s most celebrated wines.

But we also believe the future of coopering lies in understanding barrels not only by what goes into them, but by what they produce.

Today, most cooperages grade oak and manage toasting based on inputs – the attributes of the timber and the visual cues of the toast. Yet there is little ability to measure the actual output characteristics of a finished barrel.

The future we see is different.

We’re exploring technology that can measure the real aromatic and structural profile of each barrel, giving winemakers more certainty, more control, and eventually, the ability to refine their own ‘barrel recipe’. 

When you can measure outputs, you can dial in nuance with far greater accuracy, while still honouring tradition.

For local winemakers, sustainability priorities are shifting and the carbon cost of shipping empty barrels from France is significant. Our long-term plan to manufacture barrels here in New Zealand using French oak will reduce emissions by up to 80%, creating a more sustainable, resilient model for the industry and achieving real cost reduction.

 It’s how we ensure great winemaking can continue for generations, without compromising the environment that supports it.

We’re building that trajectory by listening, responding, and evolving our approach in partnership with the people using our barrels. And, we need more winemakers on board to make it a reality.