Our reclaimed used oak wine barrels are newly emptied and imported from Spain, France and Portugal from genuine vineyards.
Most of the wine barrels are less than 5 years old and have been built and designed by professional coopers. Using traditional coopering techniques, solid oak for the staves and galvanised steel bands, these oak wine barrels are used to store and age some of Europe’s best red wines.
Due to the fine craftmanship, materiels and care put into the wine barrels, they are guaanteed to last years, making them perfect for use as tables for pubs/restaurants, barrel furniture, water butts, dog beds, and much more. They are also now available as refurbished wine barrels using our onsite barrel sander.
All of Celtic Timber’s oak wine barrels have a capacity of approximately 55 gallons (225 Litres).
We are able to laser engrave a message, image or logo on to the barrel end of Grade A or Grade B barrels (30cm width max – please message for more info).
Please note that these are reclaimed, used barrels and therefore there will be marks from transport and weathering to accompany the barrel’s character and red wine scent.
Height – 950mm, Belly Diameter – 680mm , Top Diameter – 570mm Capacity – 55 gallon/225 litres
Celtic Timber has the largest stock and selection of new and used wooden oak barrels in UK and probably Europe including different types of wine barrels, whiskey barrels, sherry barrels, and beer barrels in a range of sizes from 1 litre up to 500 litres.
Due to these differences, it is worth considering which barrel will be more suitable for your intended use.
4 Uses for Used Oak Wine Barrels
Our solid oak ex-wine barrels will often still have stamps and markers from their previous vineyards which helps maintain their character and charm. These are sourced directly from wineries/vineyards around the world and delivered to Celtic Timber normally within a week of being freshly emptied. The majority of the used oak wine barrels have contained red wine but occasionally used white wine oak barrels are available which are very popular for reuse with cider makers (more on this later).
The wine barrels are generally 225 litres in capacity between 2 and 6 years old and watertight. Because of their relative youth compared to other used barrels they are generally clean in appearance and have galvanised steel bands which do not rust.
As our wine barrels are freshly emptied and newer than whiskey barrels, they are guaranteed to be watertight and therefore make excellent water butts. Our wine barrels have more character than the average plastic water butt.
The strength and durability of wine barrels make them perfect for shaping into planters of all shapes and sizes for plants, trees and vegetables.
3.Oak Wine Barrel Furniture
Wine barrels themselves and also their individual parts are extremely versatile. Their strong, thick bands and galvanised steel rings allow us to create a range of furniture.
We also offer a refurbishment service where our wine barrels can be sanded back to look like new and can be laser engraved with any company logo or wording on to the barrels. This makes them popular in retail and in bars with shops using them for a variety of displays and restaurants, pubs, deli’s etc using them as tables, props, marketing and displays with company logos engraved on to them.
Our wine barrels and excellent for brewing, ageing and souring craft beers and will add to the character and taste.
“We’ve bought a selection of wine barrels from Celtic Timber over the last few months as we’re setting up a barrel ageing and souring programme at our brewery in Newtown, Powys.
Celtic Timber sells wine barrels and whiskey barrels for various uses with the barrels in a range of conditions. It’s important to me that they are watertight, so I also look for uniform and tight fitting staves. I generally soak the barrels in water when they arrive at the brewery, this helps the wood swell and prevent leaks.
We’ve been very happy with the barrels we’ve picked up so far.
Currently, we are using a bank of Bordeaux Red Wine barrels to sour some Belgian farmhouse style beers that we have inoculated with a range of microorganisms including Brettanomyces and Lactobacillus. Our next plan is to produce some ‘native’ sour beers by fermenting in barrels using wild yeast and bacteria collected in the local hills. We are also planning some ‘clean’ aged beers using whisky barrels, as spirit barrels are much less likely to come with their own resident microbes.”.