The compounds produced by toasting are quickly transferred to the wine, leaving little toasting aroma for a second use. What remains are the molecules naturally present in the wood (eugenol and whisky-lactone). The decrease in ellagitannins is also quite rapid and in the case of an 18-month ageing period, the maximum use is two wines if the barrel is to contribute desirable elements.
Evolution of odour compounds during barrel reuse (Source : N. Vivas)
Evolution of ellagitannin contributions to wine over time (Source: N. Vivas)
New wood is a useful addition to a wine's profile. However, a majority of new wood is incompatible with many grape varieties, wine types and wine styles. Gamay and Sauvignon Blanc, for example, are intolerant of excessive new wood. Wines matured with 100% new wood are rare in terms of global production and wines aged in this way are not necessarily great wines.
This is a key question. First, the wine's profile must be determined. Next, one must consider the grape variety's capacity to withstand new wood and how long the wine is likely to be kept in the bottle. Matching the right wood to the wine is also an important factor when determining the appropriate quantity of new wood.
Clos de Tart cellar (Credit: B. Braastad)