Micro-oxidation is a technique used by many commercial wineries to inexpensively and quickly mimic the flavor effects one achieves with long term barrel aging of a wine.
This is accomplished by placing the wine in a stainless steel tank rather than an expensive barrel and then bubbling pure oxygen in very small amounts into the bottom of the tank to mimic the slow oxidation. This oxidation causes formation of aldehydes from the alcohol molecule, which is what happens naturally in a barrel. Aldehydes are the molecules that give the smell of aged wine and in excess, shoe polish. Therefore, the winemaker who uses micro-oxidation must be very careful to avoid over-oxidation. When performed at it’s best, the aldehydes give a breadth of complexity and depth of flavorseen in barrel-aged wines.
Chateau Thomas Winery believes our customers wish to experience the true flavors that real barrel aging gives to our wines. This is a technique that dates back 2000 years to the Roman Empire. The winemaker has much more control with this method to avoid mistakes and bring you the perfect wine.