New oak
/njuː oʊk/
oak, barrels, aging, winemaking, cellar, sensory, structure, red-wine, white-wine, style•Last updated January 9, 2026
In wine, “new oak” refers to oak barrels or other oak vessels being used for the first time (or effectively first use) to ferment or age wine, when the wood still has its full load of extractable compounds. New oak gives the strongest oak influence, often adding aromas and flavors of vanilla, toast, spice, coconut, coffee, and sweet baking spices, as well as extra tannin and subtle oxygen exchange that can shape texture and structure.
Examples
- The estate’s flagship Cabernet is matured for 18 months in 100% new French oak, resulting in pronounced notes of vanilla, mocha, and toast along with firm, oak‑derived tannins.
- This Chardonnay spent a year in 30% new oak and 70% neutral barrels, so you’ll notice some subtle vanilla and baking‑spice character without the oak dominating the fruit.
- The critic remarked that the young Rioja was “marked by new oak,” with coconut and coffee flavors from the new American oak barrels standing out over the red fruit.