Oakwood Winery

THE FACTS

Location: Shrirampur
State: Maharashtra
Founded: 2009
Major shareholders: Amit Keval, Sanjay Keval, Keval family
Total area: 25 acres (owned land)
Area under vine: 25 acres; another 65 acres contracted 
Production: 250,000 litres
Google map: n/a

THE STORY

Oakwood Winery is primarily a contract winemaker offering its services to brand owners on the basis of the classic négociant model; that is, Oakwood maintains the relationship with growers, purchases grapes and makes wine according to the technical parameters agreed with clients.

 

The Keval brothers, Amit and Sanjay, entered winemaking on the back of their unique technical expertise, acquired while building India’s largest oenological equipment-importing business, started in 2002. There were advantages too in Amit Keval being married to a Frenchwoman from Cognac in France, and in Amit and Sanjay’s father having been the master blender of Mansion House brandy for four decades. These fortunate coincidences infuse Oakwood with a degree of patience and awe for wine that is not often seen in India.

 

In 2010, the first vintage, they produced only 10,000 litres with the help of a French consultant winemaker and in rented facilities, but by the next vintage they were using their own production unit, which had a considerably larger capacity. Demand grew to such extent that capacity had to be extended to 300,000 litres, which is where the Keval brothers have drawn the line.

 

There are plans to market a minuscule quantity under their own brand, but the focus will continue to be on a B2B operation that services the needs of brand owners.


THE ESTATE

The overwhelming majority of grapes come from contract growers, as Oakwood cultivates only a 25-acre plot. According to Sanjay Keval, the red soil dotted with white limestone has good drainage and is low in fertility, making it ideally suited to the production of premium fruit. The darker black soil retains water which results in reduced fruit quality.

 

Constructed to maintain a constant ambient temperature of 22º C throughout the year, the winery has massively thick double walls, each of nine-inch-wide concrete and filled with rock wool insulation. It is not a pretty sight, but unquestionably efficient.

 

During harvest the grapes are picked continuously, but the export quality arrives in the cellar first. It has a lower level of maturity at 20–21 Brix, which suits the Western palate better. Domestic consumers prefer plusher, softer and riper fruits, and so picking five to ten days later is permissible, though later picking necessitates acidification.

 

Oakwood was designed around the needs of the winemaker. All machinery is imported from reputed European manufacturers and multiple power sources allow the winemaker flexibility in positioning his equipment.

 

Once the grapes are in, they are all sorted manually. The whites are mostly whole-bunch-pressed before fermentation. The reds are de-stemmed and crushed, though there is the occasional whole-berry fermentation too. If pre-fermentation maceration is undertaken, it is a maximum of one-day cold soak for the reds.

 

Wines destined for the upper end of the mid-price range or premium segment undergo barrel ageing in Seguin Moreau and Radoux barrels. The toast regime varies between medium and medium plus, dependent on the client’s specifications.

 

Quality is assured through Oakwood’s in-house laboratory, capable of a variety of measurements, including, for example, alcohol level, pH, total acidity, free and total SO2, volatile acidity and residual sugar.

 

The whole operation is extremely pragmatic and invitingly neat. With Soul Tree, Myra and Mandala as clients, the Keval brothers must be credited with instituting the négociant model successfully in India.


THE WINES

As Oakwood is a B2B winemaker, the quality and style of its wines depends on its clients. (For details, see winery profiles of Soul Tree, Myra Vineyards and Mandala Wine Brands.)


THE LABELS

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