Concrete Based Wines

Concrete tanks were introduced in winemaking in the 20th century as a durable and temperature-stable alternative to traditional oak barrels. They gained popularity in regions like Bordeaux and the Rhône Valley in France before spreading to other wine-producing areas. Over time, modern innovations like concrete eggs have further refined their use, providing winemakers with additional tools for creating texturally complex wines.

Concrete tanks offer a neutral vessel that enhances texture without adding flavor. The porous nature of concrete allows for gentle micro-oxygenation, softening tannins in reds and enhancing creaminess in whites. Concrete-aged wines often exhibit clean, fresh fruit profiles with a smooth, rounded mouthfeel, while maintaining brightness and minerality.

Concrete tanks are widely used across the world in both traditional and modern winemaking:

• France: Many wineries in Bordeaux and the Rhône Valley have long relied on concrete for its ability to craft elegant, structured wines.
• Argentina: Concrete is popular for Malbec, producing wines with rich fruit profiles and polished tannins while preserving freshness.
• California: Napa and Sonoma winemakers use concrete to produce Chardonnay, Sauvignon Blanc, and Pinot Noir, often seeking a balance of texture and purity.
• Australia and New Zealand: Winemakers in these regions use concrete eggs and tanks to create vibrant whites and reds that emphasize terroir.