People

Jason Butler, Master Cooper

Jason, our veteran Master Cooper, leads Tonnellerie Ô with the finely honed skills and expertise he’s acquired over years of making and servicing barrels in France and America.

Seventeen years ago, when Jason stepped into his first cooperage, he knew instantly it would become his life’s work. With fourteen years of woodworking experience already under his belt, he took that first cooperage job jointing staves, unaware of the extreme levels of expertise he had yet to master in order to build fine wine barrels.

Today, in establishing and leading a world-class cooperage committed to setting new standards for French oak barrels, Jason is experiencing the fulfillment of his life’s dream. From its inception, Jason has involved himself deeply in every aspect of Tonnellerie Ô — driving strategic vision, architecting design, directing construction, selecting equipment, sourcing oak, coaching his team of handpicked coopers and, of course, crafting barrels and servicing wineries.

Jason believes it’s essential for today’s coopers to develop their abilities far beyond the craftsman’s skills their forefathers possessed — to encompass an understanding of issues ranging from forestry to winemaking. Jason devotes great attention to the French forests and stave yards, and to tracking his raw materials from origin through barrel production and winemaking. Jason follows his barrels for years after they leave his hands, in order to observe the affect and consistency of his barrels on different wines.

Possessing a pioneering spirit unique to first generation coopers, Jason celebrates the timeless tradition of barrel making by combining once-lost artisanal techniques with the best new innovations to produce the most consistent, high-quality barrels available...anywhere.

Ian Hartnett, Sales Consultant

Ian's approach to oak and wine is shaped by the extensive depth and breadth of his experience working with wineries of varying sizes, styles and focus, from Santa Barbara to Walla Walla. This includes time at Ravenswood, MacRostie and Dutton-Goldfield.

Whether unloading gondolas of Zinfandel or fostering small lots of Chardonnay and Pinot Noir, Ian’s relentless attention to and mastery of variation within and across production environments enables him to embrace and satisfy the tailored needs and goals of each winery.

A devoted winemaker himself, Ian has produced his own small Cabernet Sauvignon brand since 2005, and conducts nightly sensory research at his home in Sonoma. Ian also frequents multiple tasting groups in Sonoma and Napa counties, keeping his palate and perspective continually refreshed.

When working with a winery, Ian dedicates himself to understanding their programs through tasting. With baselines established, Ian recommends where and how Tonnellerie Ô barrels can contribute to driving a style or playing counterpoint.

Ian serves wineries in California and Oregon.

Dr. Carlos Macku, Flavor Chemist

Dr. Macku, our Director of Technical Services, was awarded both his Ph.D. in Agricultural and Environment Chemistry and his M.Sc. in Food Science and Technology degrees from the University of California, Davis. He has also spent 18 years professionally specializing in analytical and flavor chemistry of natural products, food and wine.

As well as conducting ongoing research and publishing in this field, he remains an active member of The American Chemical Society since 1986, The Institute of Food Technologists since 1983, and The American Society for Enology and Viticulture since 2006.

Dr. Macku directs Tonellerie Ô’s technical lab with two primary aims.

The first is the tracking, monitoring and reassurance of quality, consistency and toast optimization of our barrels via rigorous, scientific quality control programs and best practices, advanced sensory and analytical test methodologies, and state-of-the-art technology.

For example, Dr. Macku uses in-house SPME-GC/MS (solid-phase microextraction — gas chromatography/mass spectrometry) equipment to trace flavor markers and analyze flavor profiles, as well as reassure the quality of our staves by monitoring for potential haloanisoles (e.g. TCA, TBA and other markers) before and after toasting.

Second, Dr. Macku offers our customers personal support concerning all quality and technical matters, providing experienced counsel regarding sensory and analytical aspects of our wood and toast profiles, and their interaction with, and impact on, wines.

Andrea Tary, Sales Consultant

A graduate from the University of California, Davis, Andrea has worked in wine since 1997. As a member of distinguished winemaking teams at some of the best-known wineries in Napa Valley and Sonoma Valley, including Gloria Ferrer and Markham Vineyards, Andrea routinely coordinated and participated in blending, tasting, trialing and other winemaking processes.

Since 2008, Andrea has devoted herself to selling oak for wine. Andrea skillfully combines her passion for wine with her experienced discipline, which includes an understanding of the winemaking process and what it takes to turn a good wine into a great wine, a trained wine palate and ability to recognize nuances in wine, and a technical knowledge of how oak integrates with wine.

Winemakers rely on Andrea’s recommendations and guidance to assist them in making well-informed decisions in their purchase and use of oak for wine.

Andrea serves wineries in California, Washington, the East Coast and Canada.