Croatian barrels are traditionally made of the oak wood from the region of Slavonia, but its influence on wine quality has not been explored scientifically. This paper is a first investigation of Croatian barrique barrels and their influence on wine quality. Chardonnay and Sauvignon musts were fermented in new light and medium-toasted Croatian barrique barrels (225l) and in steel tanks of the same volume. Chemical analysis of phenolic acids and phenolic aldehydes were made by HPLC just after fermentation. The wines were sensory tested by the descriptive method and the O.I.V./U.I.O.E. method by 100 positive points. The concentrations of phenolic compounds varied in the wines compared. Sauvignon wines generally had some higher total quantities of phenolic acids when compared with Chardonnay wines. Our results indicated that sensorial characteristics of produced wines were modified, probably due to the wood-derived compounds.