THE FUTURE OF WINE BARREL REJUVENATION IS HERE

Discover the most sustainable wine barrel renewal process.

VISION

We’re Changing the Way the World Thinks About the Wine Barrel Lifecycle

Barrels are blasted using dry ice (CO2) with our automated, proprietary process Rajeunir™ equipment which utilizes an EPA, USDA and FDA approved process. 100% of the CO2 sublimates then dissipates on impact, leaving NO CHEMICAL RESIDUE so there are NO OFF TASTES.

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THE PROCESS

No water. No secondary waste. No chemical residue.

 

BARREL BLASTING

We remove the tartrate crystals, old wine residue and approximately fifty thousandths of an inch of old wood. This exposes fresh toasted wood and increases the surface area of your barrel, so more wine comes in contact with more oak.

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THE RESULTS

With our process, we blast away a slight layer of old, wine saturated wood revealing fresh, toasted oak and flavors. By opening the grain, we double the surface area of the wood allowing the wine to come in contact with more oak.

 
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WHY BARREL BLASTING

A different approach, using a new method of wine barrel cleaning.

The key to our process is that we perform a full visual inspection of each and every barrel. By removing the barrel's top, we are able to look for signs of a bad barrel, such as blisters holding old wine or evidence of contaminants like Brettanomyces, trichloroanisole (TCA), or V.A. No other barrel cleaning method provides such a thorough examination of the barrel's interior. 

 

INDUSTRY

Our
Partners

"I view this barrel blasting method as another valuable tool in a winemakers chest. Like redoing a great antique that had some years on it but can once again sparkle."

– Steve Reynolds, Reynolds Family Winery

"With Barrel Blasting, what you see is what you get. What you see is a barrel free of tartrates and debris, pores opened and a clean wood smell free of chemical residue. What you get is a wine with a decidedly greater sense of live oak,

– Jon Engelskirger, Winemaker Turnbull Wine Cellars

"It doesn't give a new barrel flavor, but seems to give older barrels the flavors of a 2-year-old barrel, it's re-exposing the surfaces."

– Mark Lyon, Winemaker Sebastiani Vineyards