Wine making :2015 Version 5.0

Package Label From Vine'a ala francais

     Well, the Mayor had to make a decision: to oak or not to oak.   The vintage 2015 has been in stainless steel for about 10 months.  It's time for final aging and adjustments before bottling.  So: what to do?: get a 30 gal. barrique or not?  Bottle as it is or not?  Problem No. 1- there are no 30 gal. barrels available at reasonable prices right now because everything is going to large producers as they get ready for the 2016 crush(underway at present).  The Mayor likes some subtle oak flavor in his wine, so, next option:  add some oak in another form.  here come the sticks.
      My friend Jim sells barrels, lots of them.  He imports directly from France, and has done so for over 30 years.   He knows oak.  He began selling enhanced-aged, toasted, cut, oak strips for a few years.  I explained my predicament and he brought in his oak man to offer some solutions.  Given my amount and wine type, he suggested a medium toast, French oak that would give the wine just enough to taste but not too much to overwhelm Pinot fruit flavors. 
     Done.  We placed the sticks in the barrel and will wait 60 days, then begin a cycle of tasting until we arrive at our goal of subtle oakey flavors.
     We can't wait!