Most American oak destined for wine barrels is from Midwestern states such as Minnesota and Wisconsin. Oregon oak, or Quercus garryanna, is not the same species as the Midwest American or European oak from which wine barrels usually are made. Each type of oak lends slightly different characteristics to the wine. Even the same species grown in a different location will have distinctive qualities. One of the first hurdles was to make sure that Oregon oak could be formed into watertight barrels.
Some species are too porous for barrel-making.
A local logger provided the staves, which then were air-dried at the winery and shipped to Calistoga, Calif., for cooperage. The barrel proved tight, and Hinchcliffe was on his way to producing the first Mendocino wine that is both native grown and aged. The maverick winemaker realizes that people will look at his Nativo Zinfandel extremely critically. When asked to characterize the quality that Oregon oak imparts, he described it as a spicy, mineral flavor. French oak is more perfumed and less aggressive.