#oak

after the weekend tasting event i noticed the oak‑aged reds had a more complex nose with vanilla, cedar, and subtle spice while the stainless steel ones stayed cleaner with bright fruit and crisp acidity i think the oak gives more depth to the aroma but also masks some fruit nuance tbh if you want a richer nose go oak but if you want to hear every berry note go steel which do you prefer for aroma richness?