From Wines & Vines July 2014 "Villa San-Juliette Expands Estate Production" Great to see TW Boswell barrels in expanding facility.

Our passion for excellence is inspiring the cooperage industry to new heights. The T.W. Boswell collection is built on meticulous standards, full transparency and guaranteed consistency. 

This elevated standard of excellence illuminates new possibilities while celebrating the passion of the wine world.

NAPA, Calif. (February 19, 2019) – Cooperages 1912 is proud to welcome Glenn Jeffries as a Barrel Consultant for their World Cooperage and TW Boswell brands of premium wine barrels.   

Beginning March 1, Glenn will represent World Cooperage and TW Boswell in Sonoma County, Oregon and Canada. 

Glenn worked as a chemist for Analytical Sciences in Petaluma, California from 2000 to 2014. In 2008 he began working with closely David Llodra, Cooperages 1912 R&D Director, to improve the methodology surrounding extraction and analysis of oak aromatic compounds for wine and spirits application. 

In August 2014 he was hired by Oak Solutions Group, a sister company to Cooperages 1912, as a technical sales engineer for trÅ«/tan oak tannins. Working with winemakers around the world and consulting on their programs, Glenn quickly proved himself to be integral in building trÅ«/tan into the successful global brand it is today.    

“We know Glenn's previous experience in oak tannins and as an analytical chemist provides a great foundation for success in his new role as a barrel consultant,” said Elizabeth Van Emst, general manager at Cooperages 1912. “We are thrilled to have Glenn on board. He’ll use his scientific knowledge and global consultant experience to bring a fresh approach in partnering with winemakers on unique oak programs for their cellars.”

About Cooperages 1912

Cooperages 1912 is a fourth-generation, family-owned company committed to crafting premium French, European and American oak barrels under the brands T.W. Boswell and World Cooperage. Over the past century, the Boswell family has crafted distinctive barrels that define the industry. The Cooperages 1912 team consults directly with winemakers to ensure an optimal pairing between wine and barrel. 

Napa, Calif. (Dec. 4, 2017) – Sister companies Cooperages 1912 and Oak Solutions Group are pleased to announce their donation to The Tipping Point and the Redwood Credit Union for wildfire relief efforts in northern California wine country. The companies are making a joint donation of $100,000, which includes employee donations and a company match.

The Tipping Point Emergency Relief Fund will receive $50,000 and Redwood Credit Union Community North Bay Fire Relief Fund will receive $50,000. Donations given to the Tipping Point Emergency Relief Fund will be directed to North Bay community foundations and service providers to support low-income communities hit hardest by the fires. The Redwood Credit Union is receiving donations to support North Bay fire victims in all four affected counties.

“The northern California area and local wine community are close to the heart of our family and our company,” Independent Stave Company CEO Brad Boswell, said. “The impact of the fires on our employees, customers and friends has been immeasurable. This is an opportunity for our companies and our employees to give back to a community that has given so much to our industry.”

Cooperages 1912 and Oak Solutions Group offer premium wine barrels, oak alternatives and enological tannins to winemakers throughout the world. Founded four generations ago by the Boswell Family, parent company Independent Stave Company continues to embrace the core values of family, innovation, community and hard work. 

Cooperages 1912 recently announced a scholarship donation of $10,000 per year for the next five years to the Wine Business Institute at Sonoma State University, totaling $50,000. The donation will benefit SSU’s Wine Industry Scholars Program which brings first-generation college students with wine industry ties, children of vineyard and winery workers, to the University. The Wine Business Institute is an education and research institute of the School of Business and Economics at SSU.

Scholarship recipients will receive $10,000 of support for tuition, room and board, and student fees. The scholarship funds are allocated evenly across four years, and significantly reduce the student loan amounts for students who receive them.

The program also ensures their academic success on campus with program components like the Summer Bridge experience, the Kalmanovitz EOP Academy coursework, and the Rodney Strong advising and co-curricular options.

“Cooperages 1912 is pleased to partner with the Wine Business Institute at Sonoma State University to support the education of children with parents who work in the wine industry.” said Elizabeth Van Emst, general manager Cooperages 1912. “Sonoma County has been good to us over the years. It’s important to give back to help the community flourish and support the students who are the future of the wine industry.”

This donation is part of an ongoing commitment to support wine education programs throughout the United States. Cooperages 1912 has partnered with programs at Cal Poly, Fresno State, UC Davis, Washington State University and University of Missouri. Cooperages 1912 has been donating to colleges and universities for the last 10 years, with donations totaling over half a million dollars.

Cooperages 1912 is a fourth-generation, family-owned company committed to crafting premium French, European and American oak barrels under the brands T.W. Boswell and World Cooperage. Over the past century, the Boswell family has crafted distinctive barrels that define the industry. The Cooperages 1912 team consults directly with winemakers to ensure an optimal pairing between wine and barrel. 

For more information, please contact:

Teri Smith, Marketing Director

Office: 575-442-4660

Cell: 573-424-8896

teri.smith@independentstavecompany.com

NAPA, Calif. (January 15, 2018) – T.W. Boswell recently launched a new website at twboswell.com to showcase their French Oak, American Oak, and Eastern European Oak Collections of premium wine barrels.

The creation of the website was driven by Brand Manager Elizabeth Van Emst and her team at Cooperages 1912 to reflect the T.W. Boswell philosophy to transparently craft wine barrels to the highest standards to complement a winemakers’ best fruit.

“We wanted twboswell.com to showcase the craftsmanship and passion our Certified T.W. Boswell craftsmen put into each T.W. Boswell wine barrel” said Van Emst. “The new website focuses on our attention to quality while also providing essential information about our collections to winemakers looking to elevate their best fruit.”

Each barrel in the T.W. Boswell French Oak, American Oak, and Eastern European Oak Collections is highlighted on the website. Barrel descriptions and specs are listed as well as sensory attributes and suggested varietal pairings. Along with personal service from their T.W. Boswell Barrel Consultant, these pages are designed to assist winemakers in choosing the perfect barrel to elevate their fruit.

Information on T.W. Boswell Special Reserve Oak and details on placing an allocation inquiry for this limited product can also be found on the new website.

Cooperages 1912 is a fourth-generation, family-owned company committed to crafting premium French, European and American oak barrels under the brands T.W. Boswell and World Cooperage. Over the past century, the Boswell family has crafted distinctive barrels that define the industry. The Cooperages 1912 team consults directly with winemakers to ensure an optimal pairing between wine and barrel.

For more information, please contact: 

Teri Smith, Marketing Director

Office: 575-442-4660

Cell: 573-424-8896

teri.smith@independentstavecompany.com

Winemaker Notes App

Winemaker Notes application is designed for winemakers. The app provides a straightforward way to document and save notes for tastings. It is designed for industry experts. Winemakers Notes provides various ways to set up tastings. 

Click here for App in iTunes

NAPA, Calif. (August 6, 2013) – Cooperages 1912 is expanding the T.W. Boswell barrel collection to include three new barrels as part of a Cool Climates Series. This is in direct response to an increased focus in the wine industry on fruit-driven attributes as well as the continued growth of cool climate wines that evoke this style.

“Cool climate wines tend to be very fruit focused, with higher acidity and delicate overall tasting notes,” said Jason Stout, international sales director. “Our team researched and experimented to carefully develop a line of barrels that responds perfectly to this style.”

The low-impact barrels featured in the series are crafted exclusively with 36 month, extra fine grain oak as part of T.W. Boswell’s ‘Special Reserve’ premium wood selection.

“Our Special Reserve wood matches extremely well with the fruit-forward style many winemakers are currently seeking,” said Stout. “We select the finest grain oak to undergo extended aging, contributing to the elegant and refined character of these barrels.”

The Cool Climate Series is immediately available, launching in time for the 2013 harvest.

Cooperages 1912 is a fourth-generation, family-owned company committed to crafting premium French, European and American oak barrels under the brands T.W. Boswell, World Cooperage and Fusion Designer Barrels. Over the past century, the Boswell family has crafted distinctive barrels that define the industry.  The Cooperages 1912 team consults directly with winemakers to ensure an optimal pairing between wine and barrel. 

NAPA, Calif. (April 24, 2012) – To fortify their position as the industry’s innovation leaders, Cooperages 1912 and Oak Solutions Group are pleased to introduce their new Product Innovation Division.  This division will focus exclusively on the development and refinement of oak barrels, oak alternatives and enological tannins.

“Innovation has always been a core value in our family business,” said Brad Boswell, president and fourth-generation cooper.  “This is a brand new division whose sole function is to create, think outside the box, listen to what customers need, and then develop new products that push our industry forward.”

The Product Innovation Division will work closely with the company’s Engineering team and Research & Development Division, which have been in place for many years.

Ed Larmie, who has served as Director of Sales for Oak Solutions Group since the company’s inception, is taking on a new role as Director of Product Innovation. 

“For years, Ed has been actively involved in product development for our organization thanks to his expertise, practical approach and creativity,” said Boswell. “Ed is the perfect person to head up this new division.”

Larmie will direct a full-time staff and oversee the company’s new winery and laboratory dedicated to small-scale experiments and bench trials. 

Cooperages 1912 and Oak Solutions Group offer premium wine barrels, oak alternatives and enological tannins to winemakers throughout the world.  Founded four generations ago by the Boswell Family, parent company Independent Stave Company is now celebrating its 100 year anniversary in 2012.  

Cooperages 1912 is showcasing our collection of six premium wine barrel brands, Tonnellerie Quintessence, Tonnellerie Tremeaux, TW Boswell, Heinrich Cooperage and World Cooperage during the Unified Wine & Grape Symposium trade show.

Stop by the booth during trade show hours to see our new, innovative Coeur de Quintessence barrel from Tonnellerie Quintessence, and learn more about the four forest options offered within the new TW Boswell Forest Reserve program.

Our account managers are excited to learn more about your wine program – visit us at booth #428.

Cooperages 1912
Unified Symposium Booth: 428

Cooperages 1912 offers a comprehensive collection of premium wine barrel brands:

Tonnellerie Quintessence, Tonnellerie Tremeaux, TW Boswell, Heinrich Cooperage and World Cooperage

NAPA, CA. (March 22, 2023) – Cooperages 1912 is growing their collection of premium wine barrel brands with the addition of Maison Moussié. Made with a noventique style – which combines innovation and authenticity – Maison Moussié creates luxury barrels positioned for high-end wines. Founded by Thomas Moussié, the company was acquired in September 2022 and will be the sixth premium barrel brand in the Cooperages 1912 collection.

Maison Moussié is best known for their Petra Collection. These barrels are toasted with a unique and patented heated stone toasting technology invented by Moussié. The non-combustion process uses natural stones and water elements combined with heat to create barrels that are evenly toasted and consistent. Currently, lava rock and jadeite are being utilized for toasting material. However, any stone that can absorb and transmit heat with the proper conductivity can be utilized in this process.

“Thomas Moussié has a unique approach to innovation, which can be seen in his heated stone toasting technology, that speaks to what we’ve been doing for decades at Cooperages 1912,” said Elizabeth Van Emst, general manager Cooperages 1912. “Innovation allows us to respond to the present and future needs of customers whose wine styles have continued to evolve. I believe Maison Moussié will fit nicely into our current collection of wine barrel brands.”

Maison Moussié barrels are crafted in Bordeaux, using a specific wood supply that is seasoned in a dedicated area at a company owned mill in the North of France. From the exceptional forests of Tronçais, Bertranges and Bercé to the Centre-France region as well as other famous French forests, Maison Moussié sources the finest forests and tightest grains to craft their high-quality oak barrels.

“In aligning with Cooperages 1912, Maison Moussié will benefit from their exceptional savoir-faire and strong organization to accelerate its growth in North America,” said Moussié. “It’s a dream to work with the Cooperages 1912 team and the famous USA market. I know we will realize fantastic things together.”

Learn more about Maison Moussié from a Cooperages 1912 account mnager or by visiting the website www.maisonmoussie.fr. 

Cooperages 1912 offers a comprehensive collection of premium wine barrel brands: Tonnellerie Quintessence, Tonnellerie Tremeaux, Maison Moussié, TW Boswell, Heinrich Cooperage and World Cooperage. The Cooperages 1912 team consults directly with winemakers to ensure an optimal pairing between wine and barrel.

For more information, please contact:

Sarah Hassemer, Senior Marketing Specialist
Office: 575-554-7141
shassemer@cooperages1912.com

Independent Stave Company is pleased to announce the appointment of Glycine Bonneville-Jiang as Oak Research & Development Specialist based in Napa, California.

Bonneville-Jiang brings extensive experience in wine research and production, with a specialized focus on wine microbiology, sensory analysis and vineyard-to-cellar innovation. She most recently served as R&D Manager at Lawrence Wine Estates, where she led technical initiatives for Heitz Cellar, Burgess, Ink Grade, Haynes and Stony Hill. Her work has included microbial analysis, smoke taint mitigation, native fermentation development, and soil health trials to enhance wine quality and sustainability.

With more than a decade of global wine experience spanning France, Australia and the United States, Bonneville-Jiang has held research and harvest positions at wineries including Vieux Château Certan, Le Pin, Domaine Louis Latour and Château Léoville Barton. She has also consulted on wine microbiology in the Finger Lakes and contributed to academic research at Cornell University’s Gibney Lab.

In her new role, Bonneville-Jiang will lead research and development initiatives across North America, South America and Australia, supporting innovation efforts for Cooperages 1912 and Oak Solutions Group. She will work closely with global R&D, marketing, and sales teams to develop new products, oversee customer trials and maintain strategic partnerships with universities and industry organizations.

Bonneville-Jiang holds a Ph.D. candidacy in Enology from Cornell University, a Master of Science in Vineyard and Winery Management from Bordeaux Sciences Agro, and a Diplôme Universitaire d’Aptitude à la Dégustation from the University of Bordeaux. She is fluent in English, French and Mandarin and has presented research at numerous wine industry conferences.

“We are excited to welcome Glycine to our team,” said Richard Shelton, Cooperages 1912 Director of Sales & Operations for North America, South America, Australia & Asia. “Her research-driven approach and international experience align perfectly with our mission to deliver cutting-edge oak innovations to our customers around the world.”

Introduction

Coopers have long recognized the importance of forest origin in shaping the sensory qualities of wine, yet relatively little research has been conducted to understand the underlying factors driving these effects. With access to oak sourced directly from several prestigious and historically significant French forests through our company-owned stave mill in northeastern France, we saw a unique opportunity to investigate how forest terroir contributes to wine expression. This study was conducted for our TW Boswell brand of French oak barrels and aimed to evaluate whether specific forest origins impart distinct chemical and sensory characteristics to wine. We selected three single-origin forests – Allier, Tronçais, and Nièvre and a blend composed of Bertranges, Bercé, and Russy – to compare the influence of each on wine aged in barrels crafted with TW Boswell’s proprietary toasting profiles. Our goal was to better understand the role of forest variability in cooperage and its nuanced effects on wine development.

French Forest Heritage

To appreciate the excellence of modern French cooperage, we need to go back to the 17th century. In 1669, Jean-Baptiste Colbert, Minister of Finance under Louis XIV, enacted the Ordonnance des Eaux et Forêts. This legislation established sustainable forest management practices intended to support the Royal Navy with elite oak, and it shaped iconic forests such as Tronçais, Bercé, and Bertranges.

French Forest Timeline

Starting in the 12th century and certainly by the 16th century, France had begun formalizing forest rules to secure a long-term wood supply. However, the major change came in the 17th century under Louis XIV, with Colbert’s Ordonnance des Eaux et Forêts. It formalized sustainable forest management and is still considered the foundation of modern forestry in France. Today, France boasts over 16 million hectares of forest, with approximately 75% sustainably managed by the Office National des Forêts (ONF), a public body created in 1964. Thanks to the work of the ONF, the forests in France have increased by 21% since 1985.

Roughly three-quarters of French forestland is privately owned, while the remaining 25% falls under public ownership (state or communal forests). The predominant species within these forests is oak (Quercus spp.), which accounts for nearly one-third of forest cover and is one of the reasons France remains such a key player in cooperage wood supply.

French Oak Species and Forest Terroir

Cooperage oak primarily comes from two species: Quercus petraea (sessile oak) and Quercus robur (pedunculate oak). Though both belong to the same genus, they differ in leaf shape, acorn attachment, and wood composition. Sessile oak contains more aromatic compounds and fewer tannins, making it better suited for wine aging. In contrast, pedunculate oak has higher tannin content and is more appropriate for spirit aging.

For this study, we focused on three single-origin forests: Allier, Tronçais, and Nièvre; and a blend of three additional forests — Bertranges, Bercé, and Russy. These forests were chosen because of their historical legacy, sustainable management, and the consistent quality of oak they produce – ideal for long and elegant aging of wine.

Figure 3 – Map of French Forests 

Forest terroir, much like that of vineyards, is shaped by variables such as soil composition, drainage, and climate. These environmental factors influence tree growth, grain structure, and chemical composition, which in turn affect barrel performance and wine expression.

Figure 4 illustrates how growing conditions vary across forests.

Figure 4 – Forest Soil Composition 

Forests like Bertranges and Tronçais are characterized by clay or clay-silica soils and active biological ecosystems, whereas forests like Russy and Bercé have sandier soils and different microbial activity. These variations influence wood chemistry and ultimately affect the expression of the wine.

The age of oak within a forest also contributes to barrel characteristics. In a different study, we compared barrels made with the center part of the tree, the oldest wood, with other barrels made with wood from the periphery of the tree, the youngest wood.

Figure 5 – Average Wood Age of Specific French Forests 

We observed significant differences in terms of chemical composition, especially a difference in ellagitannins. Bark, a physical protection to the tree, and the peripheral wood is rich in tannins – a chemical protection from the insect or fungi, or aggressive external threats.

Barrels made with a majority of older, central wood offer lower astringency and finer tannins than barrels made with primarily younger, peripheral wood. Prestigious forests typically contain more mature (older) trees, offering greater consistency and finesse in cooperage.

Species composition of a forest should also be taken into consideration. The selected forests in this study are dominated by sessile oak (Quercus petraea), with Tronçais and Bertranges containing almost exclusively this species. While a small amount of pedunculate oak (Quercus robur) may be present, it plays only a minor role.

Experimental Design

The experiment aimed to evaluate the influence of forest origin on wine using two varietals for chemical and sensory data collection: Pinot Noir and Cabernet Sauvignon (vintage 2023).

For each varietal, two different TW Boswell toasts were used:

• For Pinot Noir: Côte d’Or and Dark Fruit
• For Cabernet Sauvignon: Médoc and Elevate

Each toast was tested with four forest modalities:

• Nièvre
• Tronçais
• Allier
• Blend (Bercé, Russy, Bertranges)

The experiment’s objectives were to:

• Measure the influence of each forest on wine
• Determine whether forest effects persist regardless of varietal or toasting process

Figure 6 – Experimental Design 

Chemical Analysis

The chemical study focused on three compound families:

• Oak aromatics: compounds derived from wood during toasting
• Esters: fruity compounds formed during winemaking
• Terpenes: floral, fresh, and citrus aromas from grapes and oak

Oak Aromatics
We first focused on the oak aromatics – compounds mainly produced during the toasting process. We analyzed six key oak-derived aromatic compounds:

• Lactones (cis- and trans-whisky lactone), which impart coconut aromas
• Eugenol, associated with clove aromas
• Furfural, contributing toasted notes
• Guaiacol, associated with smoked spice notes
• Vanillin, which imparts a vanilla aroma
• Ellagitannins, wood-derived tannins

A multivariate Wilks’ Lambda analysis confirmed statistically significant effects from forest, toast, and varietal (p < 0.05). Based on the p-value, the varietal is the most influential parameter, followed by the toast. Forest origin, though less impactful than toast or varietal, nonetheless contributed meaningful variation to wine aroma.

Figure 7 – Chemical Results of Oak Aromatics

These results validate the hypothesis that the origin of the forest contributes to aromatic variation, even if the effect is less pronounced than that of toasting or grape variety. It confirms that forest expression is real and should be considered as a relevant parameter when selecting barrels.

The Principal Component Analysis (PCA) in figure 8 clearly shows the impact of toasting on the aromatic profile on the Pinot Noir and Cabernet Sauvignon. We have two different clusters for Pinot Noir – the Dark Fruit cluster and the Côte d’Or cluster – showing the toast is a big driver in the composition of oak aromatics. This confirms that the toasting profile remains a key factor in shaping the derived aromas, even in a more robust varietal like Cabernet Sauvignon. The effect of the forest origin that we see is also present, but more subtle.

Figure 8 – Oak Aromatics PCA Analysis 

Figure 9 is the same PCA without the aromatic compounds to highlight the forest modality. What we observe is that the blend modality, which combines oak from three different forests, consistently displays a slightly different profile compared to the single forest barrels. This trend appears in both Pinot Noir and Cabernet Sauvignon.

We can also note that the Allier and Tronçais are quite close on the chart regarding the oak aromatics, suggesting a similar chemical composition reflecting their geographic and climatic similarities.

Figure 9 

We can see in Figures 9 and 10 that the blend barrels did not follow the same patterns as the single-origin barrels. They exhibited increased levels of toasted notes (maltol, 5-methylfurfural), likely due to higher hemicellulose content in the blend barrels which led to the formation of these aromatics during the toasting process.

Figure 10 

Figure 11 shows the concentration of tannins in the wines, expressed as ellagic acid equivalents. The data reveal three distinct analytical profiles. First, wines aged with the “blend” forest wood show the lowest tannin concentrations across both varietals regardless of toast. Next, Allier and Nièvre form a cluster with intermediate tannin levels. Finally, Tronçais wood exhibits the highest concentration of ellagitannins.

It is important to clarify that when we state Tronçais has the highest ellagitannin concentration, we are comparing only sessile oak samples. This higher concentration does not necessarily translate to a stronger tannin sensation in the mouth. In fact, all forests studied produce a very soft mouthfeel impact. However, when focusing specifically on tannin composition, this trend among the different forests becomes clear.

Figure 11 – Ellagitannin Analysis 

Esters
The second chemical family analyzed was esters which are responsible for fruity aromas. Two groups of esters were studied in this experiment.

The first group of esters (chemical analysis in Figure 12) showed no differences with respect to toast or forest origin, only a strong varietal effect (Pinot Noir vs. Cabernet Sauvignon).

Figure 12 – Figure 12 – Chemical Results for Ethyl 2-Methylbutyrate, Ethyl isovalerate, Isoamyl acetate,
Ethyl hexanoate, Ethyl octanoate, Ethyl decanoate, Phenyl ethyl acetate, Ethyl dodecanoate 

The second group (including ethyl-3-hydroxybutyrate, methyl salicylate, and ethyl salicylate) showed a strong varietal effect and a significant toasting effect, but once again, no forest effect.

Figure 13 presents the statistical analysis of the second group of esters:

• Ethyl 3-Hydroxybutyrate – associated with fruity, grape, and pineapple-like aromas
• Methyl salicylate – a strong, minty, sharp, and pleasant scent
• Ethyl salicylate – fresh, mentholated, and agreeable notes

All three compounds are frequently used in perfumery due to their expressive aromatic properties.

Looking at the result of the P-Value in Figure 13, we can see that we have a varietal impact, but we also have a huge toasting impact. Esters are not present in wood, but the toast impacts the formation of esters.

Figure 13 – Chemical results for Ethyl-3-Hydroxybutyrate, Methyl-salicylate, Ethyl-salicylate 

Esters formed during barrel aging do not come directly from the oak. They are the result of slow chemical reactions between acids extracted from the wood and alcohols naturally present in wine. Through the toasting process, we can modulate the fruity character of the wine by influencing ester formation. This is why certain barrels are known to enhance the fruitiness of wine — because the toasting process can be targeted to promote the development of specific esters.

It is important to note that the forest origin of wood has no impact on the concentration of esters. In other words, forest origin does not influence the fruity compounds in wine.

Terpenes
Finally, we examined the third chemical family: terpenes. Terpenes are associated with floral, citrus, and fresh aromas and they naturally exist in both grapes and oak. They play a key role in the defense mechanism and in the chemical communication of the trees. Recent studies1-3 show that certain terpenes at low concentration, even far from their perception threshold, can significantly enhance the perception of the fruity notes – especially esters.

Terpenes are sensitive to aging processes. Over time, they can be absorbed by oak surfaces or degrade through oxidation and micro-oxygenation. Nevertheless, careful forest selection and toast management can help preserve them to maintain varietal typicity and the aromatic freshness of the wine.

In our trial, we analyzed four key terpenes4 on both Pinot Noir and Cabernet Sauvignon:

• Alpha-Terpineol – floral lilac, pine
• Citronellol – citronella, rose, green
• Nerol - rose, fruity, floral
• Linalool - citrus, floral, lavender

For the first terpene, Alpha Terpineol, we observed a similar trend across both varietals. We can see that we have a noticeable difference between the blend modality and the Allier modality.

Results in μg/L
Figure 14 – Alpha-Terpineol (Floral, Lilac, Pine) 

The second terpene we analyzed is citronellol. We observe the same overall trend, but this time, the blend modality shows higher concentration in citronellol levels compared to the other barrels.

 Results in μg/L
Figure 15 – Citronellol (Citronella, Rose, Green) 

The trend is slightly less pronounced for nerol, but once again it remains consistent across both varietals.

Results in μg/L
Figure 16 – Nerol (Rose, Fruity, Floral) 

Finally, for linalool, we observe the same consistent trend across both varietals. Despite the low concentration, the variation patterns remain aligned between the two lines. 

Results in μg/L
Figure 17 – Linalool (Citrus, Floral, Lavender) 

Naturally, we ask ourselves whether the toasting process might be involved in this variation because it was one of the points we wanted to validate. If we take linalool as an example, we can see in figure 18 that regardless of the toasting profile, we have the same trend. 

Results in μg/L
Figure 18 – Linalool across toasting profiles 

When we look at all the data, the level of variation observed can differ significantly depending on the toasting process. This is precisely why the toast has a meaningful impact. We know that when a high-intensity toast is applied, the variation in characteristics of the forests can become much less noticeable. That’s a key factor to keep in mind: if the goal is to highlight the forest origin, it’s essential to select a low or medium toast level.

In this case, we chose to apply a medium plus toast. The reason was to determine whether, at this level of toasting, we could still observe differences. The results confirmed that even at a medium plus toast, variations are detectable. This suggests that with medium or low toast, the differences between forests would likely be even more pronounced.

Figure 19 – Linalool 

Among the compounds we analyzed, only linalool showed a statistically significant result. However, the variation trends we observed were consistent across both varietals each time, supporting the idea of a forest effect. It’s important to remember that these tests were conducted using a medium plus toast. This suggests that the results could remain significant — and potentially even more pronounced — if a medium or low toast were used.

To conclude this section, we can highlight a few key trends:

• Allier tends to bring more floral notes, such as rose, citrus, and general freshness.
• Tronçais and Nièvre show a better overall balance across all terpenes, creating subtle freshness
• Tronçais, in particular, presents a much higher concentration of linalool compared to other forests, indicating a strong forest influence on floral freshness.
• The blend shows a different terpenic profile altogether, with higher levels of nerol, contributing to notes of orange blossom, rose, and fresh fruit.

Altogether, these results show that each forest imparts a distinct terpenic profile, offering different nuances and aromatic expressions.

Figure 20 – Terpene Profile of Forests

Sensory Results

A sensory tasting was organized with six tasters under blind test conditions for the forest. Participants were asked to describe the sensory characteristics of each forest sample using their own descriptors, rather than selecting from a predefined list. This approach was intended to encourage the generation of new descriptors and to explore whether a broader range of terms could better explain the differences observed between forests.

The results were compiled into bar charts, illustrating the frequency with which each descriptor was cited. For example, in reviewing all tasting sheets, the “blend” forest received five citations for the descriptor “integrated,” while “Allier” was cited six times for the same term. Across all forests, descriptors related to a terpenic profile, such as “fresh” and “floral,” were commonly noted. Notably, “floral” was cited more frequently for Tronçais than for the other forests, likely due to a higher concentration of linalool found in Tronçais wood.

Figure 21 – Sensory Analysis Results 

Conclusion

In this study, we explored the influence of specific French oak forests — each with its own history, terroir, and growth conditions — on wine aging. These forests produce oaks with a distinct composition, particularly in terms of aromatic precursors and tannin potential.

To illustrate these differences, we conducted a comparative trial across two matrices (Pinot Noir and Cabernet Sauvignon) and two toast levels, analyzing:

• Oak aromatics (wood-derived compounds)
• Esters (fruitiness)
• Terpenes (floral and freshness notes)

Our conclusions are as follows:

• Grape variety remains the dominant driver of the wine’s aromatic profile (as expected and desired).
• Toasting exerts a strong influence on oak aromatic expression and ester formation.
• Forest origin exerts a subtle but meaningful effect, particularly through contributions to floral freshness via terpenes.

Thus, forest selection brings nuance and complexity to wine aging, complementing varietal character and toasting style.

------------
Bibliographic references:

1. Marais, J. (1983). “Terpenes in the aroma of grapes and wines: a review.” South African Journal of Enology and Viticulture 4(2): 49-58.
2. Mahanta, B. P., et al. (2021). “Thermolabile essential oils, aromas and flavours: Degradation pathways, effect of thermal processing and alteration of sensory quality.” Food research international 145: 110404.
3. Garbay, J., et al. (2025). “Investigating the Olfactory Impact of Monoterpenic Compounds on Fruity Aroma Perception in Model Red Wine Solutions.” Journal of Agricultural and Food Chemistry 73(7): 4208-4218.
4. aBlack, C. A., et al. (2015). “Terpenoids and their role in wine flavour: recent advances.” Australian Journal of Grape and Wine Research 21: 582-600.

NAPA, Calif. (Apr. 7, 2025) – Cooperages 1912 is committed to supporting wine barrel clients through the evolving tariff environment with a multi-faceted strategy designed to promote stability, continuity, and long-term partnership. As part of their commitment to build enduring relationships based on trust, transparency, and shared success, they are implementing the following measures:

Cooperages 1912 to Offset Tariffs on Imported Barrels

In a proactive move to protect clients from added financial pressure, Cooperages 1912 will not pass on the 20% tariff on EU-imported goods for their French-made barrels – Tonnellerie Quintessence, Tonnellerie Tremeaux, Maison Moussié.

The company will also absorb the 10% tariff on Australian-imported goods for their Heinrich Cooperage barrels made in Australia.

This initiative ensures Cooperages 1912 clients can continue sourcing from their premium global barrel portfolio without disruption and will remain in effect throughout 2025.

Guaranteed 2025 Pricing for USA-Made Oak Barrels

Prices of French and American oak barrels produced at Cooperages 1912’s domestic cooperage, World Cooperage and TW Boswell, will remain steady and carry guaranteed pricing for the 2025 vintage. To ensure stable production costs on French oak barrels, Cooperages 1912 has pre-shipped a plentiful supply French oak staves from their company-owned mill in France.

To further support their clients, volume pricing will be extended to all TW Boswell barrel orders.

Custom Oak Barrel Program Offers Stability

For clients seeking to minimize tariff-related risk while maintaining winemaking consistency, Cooperages 1912 is extending their Custom Barrel Program through the TW Boswell brand. This program offers fully customizable French oak barrels, crafted in the U.S., from the finest selection of oak staves. With support from their Napa-based lab and oak R&D team, Cooperages 1912 develops a custom barrel to mirror clients’ desired organoleptic profiles. This program is also available for American and European oak barrels.

Features include:

• Organoleptic profile matching through collaborative development
• Complimentary GCMS analysis on oak samples
• Fully custom branding options
• Guaranteed delivery timelines, avoiding the uncertainty of international shipping delays

This program provides winemakers a smooth transition and fully tailored solution — without compromising style or quality.

“In this dynamic global environment, our priority is to remove uncertainty for our customers,” said Richard Shelton, Director of Sales and Operations at Cooperages 1912. “These strategic measures are designed to give winemakers the confidence to move forward without disruption, knowing we’re investing in solutions that protect both quality and consistency.”

About Cooperages 1912

Cooperages 1912 is a subsidiary of Independent Stave Company. A fourth-generation, family-owned company, they are committed to crafting high-quality oak wine barrels. Cooperages 1912 offers a comprehensive collection of premium brands including Tonnellerie Quintessence, Tonnellerie Tremeaux, Maison Moussié, TW Boswell, Heinrich Cooperage, and World Cooperage. The Cooperages 1912 team consults directly with winemakers to ensure an optimal pairing between wine and barrel.

Ever wondered what it takes to craft a wine barrel? Here’s your chance to witness a master cooper in action! Join Bogle Family Vineyards for our Burning Barrel event and experience the mesmerizing art of barrel making as a skilled cooper assembles and chars a barrel right before your eyes.

Spend the morning with Bogle Family Vineyards VP of Winemaking, Eric Aafedt, and Barrel Consultant, Yuri DeLeon from Cooperages 1912 for an immersive barrel-building adventure. Held at our production winery in Clarksburg, this unique experience offers a behind-the-scenes look at the craftsmanship that shapes our wines.

The morning concludes with a light lunch and a glass of wine—an unforgettable way to toast to tradition and innovation.

Don’t miss this one-of-a-kind event!

Purchase tickets here.

Friday, April 11th
10:30am – 1pm
$70 member | $75 non-member 

NAPA, Calif. (Feb. 17, 2025) – Cooperages 1912, a subsidiary of Independent Stave Company, is pleased to announce the appointment of Richard Shelton as Director of Sales and Operations for North America, South America, Australia, and Asia. 

In this role, Shelton will oversee the day-to-day management and development of the North American wine barrel market and sales team headquartered in Napa, California. He will also be responsible for overseeing Cooperages 1912’s international subsidiaries in Australia, Chile, and Argentina, which include two wine barrel cooperages and finished barrel warehouses. 

In addition, Shelton will supervise and direct the efforts of the R&D personnel and analytical laboratory located at the Cooperages 1912 Napa offices. This aspect of his role will help shape new product development strategy and execution, as well as brand development. 

Born and raised in Texas, Shelton brings more than 15 years of experience in the wine industry, having worked in Australia, Pennsylvania, and Texas before relocating to California a decade ago. He holds a Bachelor of Science in Biochemistry from Baylor University, a Master of Science in Enology and Viticulture from the University of Adelaide, and an MBA in Finance from the Wharton School of Business. 

"We are thrilled to welcome Richard to Cooperages 1912," said Jason Stout, vice president of marketing and business development at Independent Stave Company. "His extensive industry expertise and global experience make him a valuable addition to our team. We are confident that his leadership will further strengthen our commitment to providing exceptional quality and service to our clients worldwide." 

Shelton lives in California with his wife, Recia, and their two sons, Bryson and Henry. He will be based at Cooperages 1912’s Napa, California office. 

About Cooperages 1912 

Cooperages 1912 is a subsidiary of Independent Stave Company. A fourth-generation, family-owned company, they are committed to crafting high-quality oak wine barrels. Cooperages 1912 offers a comprehensive collection of premium brands including Tonnellerie Quintessence, Tonnellerie Tremeaux, Maison Moussié, TW Boswell, Heinrich Cooperage, and World Cooperage. The Cooperages 1912 team consults directly with winemakers to ensure an optimal pairing between wine and barrel.

NAPA, CA (Sept. 12, 2024) In an ongoing partnership with Washington State University (WSU), Cooperages 1912 recently donated 18 oak wine barrels to the Viticulture and Enology (V&E) Department. The barrels will be distributed between WSU V&E research initiatives and inclusion in the auction lots for annual Auction of Washington Wines events.

Since 2017, Cooperages 1912 has donated barrels for WSU V&E’s red wine barrel fermentation experiment. The objective of the experiment is to compare either cabernet sauvignon or merlot barrel fermentation with tank fermentation and other treatments. The study allows students to evaluate the effect of red wine barrel fermentation on the composition and sensory perception of the resulting wines. This year, WSU is conducting the experiment with four different types of TW Boswell French oak barrels.

“The support from Cooperages 1912 with donations of oak wine barrels has been tremendous,” said WSU Professor of Enology Dr. Thomas Henick-Kling. “It allows our students to get hands-on experience with various types of barrels and their flavor impact on various wines and the students also learn how to maintain barrels. We would not be able to offer such a learning experience without their generous support.”

New this year, Cooperages 1912 fitted a Tonnellerie Quintessence fermentation barrel with a plexiglass head and a light to demonstrate the effect stirring has on barrel fermented chardonnay. The plexiglass head allows students to observe the motion of the must while stirring and the subsequent sensory effect it has on the wine’s mouthfeel.

“Cooperages 1912 has been collaborating with the Department of Viticulture and Enology at Washington State University for more than two decades,” said Independent Stave Company Director of Research and Development, Dr. David Llodra. “We also offer technical support and chemical analysis of oak volatiles along with interpretation of the results of the barrel experiments to enhance the students’ experience”.

Barrels not earmarked for research are used in the WSU Blended Learning winemaking course. This course pairs students with Washington state grape growers and winemakers to make unique wines. In 2024, they will use a 400-liter Tonnellerie Tremeaux barrel on Syrah with stem inclusion in conjunction with Bookwalter Winery.

Some of these wines are auctioned at the Washington Wines Private Barrel Auction. In 2024, the auction raised more than $150,000 in additional funding for the WSU V&E department and its students. For the coming year, Blended Learning students will work on two auction lots – one with Tonnellerie Tremeaux barrels to make wine in conjunction with Kiona Vineyards and Winery and one with Tonnellerie Quintessence barrels to make a Dineen vineyard wine in conjunction with Col Solare.

“Cooperages 1912 has been donating excellent oak barrels for the special auction wines that we have been making with our students and partner wineries,” said Henick-Kling. “This generous support allows us to make two special wines for the two wine auctions held by the Auction of Washington Wines each year. The funds from these sales directly benefit our viticulture and enology research and education program.”

Cooperages 1912 is a subsidiary of Independent Stave Company. A fourth-generation, family-owned company, they are committed to crafting high-quality oak wine barrels. Cooperages 1912 offers a comprehensive collection of premium brands including Tonnellerie Quintessence, Tonnellerie Tremeaux, Maison Moussié, TW Boswell, Heinrich Cooperage, and World Cooperage. The Cooperages 1912 team consults directly with winemakers to ensure an optimal pairing between wine and barrel.

NAPA, Calif. (April 16, 2024) – Cooperages 1912 announces its achievement of the Sustainable Forestry Initiative (SFI) Chain of Custody certification for all TW Boswell American oak barrels. This latest certification further solidifies the company’s position as a leader in environmentally responsible cooperage practices. A luxury wine barrel brand from Cooperages 1912, TW Boswell is committed to exclusively using oak that has achieved a sustainable certification.

The Sustainable Forestry Initiative standards for Chain of Custody is a system that follows the purchase of American white oak logs from sustainably certified forests through the production process. Dominic Stelzer, Sustainability Manager for Cooperages 1912, remarks, "This certification validates our dedication to environmental responsibility throughout our supply chain. From forest to barrel, we uphold the highest standards, ensuring that every step is accountable and environmentally conscious."

TW Boswell French oak barrels are certified through the Programme for the Endorsement of Forest Certification, or PEFC. Wood for these barrels is sourced from prestigious, PEFC certified French forests. With TW Boswell Forest Reserve, winemakers can choose for their barrels to be made with wood from four distinct forest options: Tronçais; Nièvre; Allier; and a harmonious blend of Russy, Bertranges, and Bercé.

All TW Boswell barrels are crafted at their family-owned cooperage in Missouri which focuses on safety, quality, and efficiency in manufacturing. In April 2022, they achieved certification to the SFI Fiber Sourcing Standard for TW Boswell American oak barrels, a prerequisite for the Chain of Custody certification. The facility is also ISO 14001 Environmental management systems and ISO 22000 Food Safety certified.

These endeavors underscore Cooperages 1912's holistic approach to sustainability, embodying their ongoing commitment to environmental stewardship and innovation in every aspect of operations. For more information about TW Boswell and its commitment to sustainability, visit www.twboswell.com or visit www.cooperages1912.com for additional quality certificates.