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Chardonnay, probably more than any other grape, offers the winemaker a broad array of choices to effect the flavors of the wine in the cellar. Skilled winemakers make clear and deliberate decisions about how to achieve the wine they want to make given the grapes they are working with. The chart below outlines the major techniques available to control what ends up in the bottle and on the table.
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Technique |
Effect on Wine |
| Steel Fermentation |
Crisp orchard fruit flavors are emphasized and the potential for cleaner flavors and bright acids are preserved. Steel fermentation, which imparts little additional flavors, is selected to build a wine that will display the inherent flavor profile of the Chardonnay grape as it comes from the vineyard. |
| Barrel Fermentation |
Aromatic vanilla and sometimes coconut with flavors of holiday spices, toast, and occasionally dill are imparted to the wine from the wood of the barrels during fermentation. The winemaker generally selects this technique when a deep, complex, and fuller bodied wine is desired. Fruit characteristics develop a tendency towards tropical fruits flavors. |
| Malolactic Fermentation |
A secondary fermentation converts tart malic acids to softer lactic acids. The process is used to control grapes that may have too much acidic bite. Imparts smooth, sometimes creamy, texture while rounding the overall body and weight of the wine. Converts some of the natural green apple flavors of the Chardonnay varietal to light butter or cheese notes. |
| Steel Aging |
Fermented wine is aged in stainless steel tanks to maintain the natural fruit characteristics of the Chardonnay grape. Steel aging results in a clean body and racy texture. If the wine has been steel fermented and the winemaker assuaged malolactic fermentation the wine can become refreshingly biting and angular which is perfect with certain foods. Tart orchard fruit flavors predominate. |
| Barrel Aging |
Aging in wood rounds out and mellows the flavors and textures of wine while providing complexity and richness. Barrel aging adds fullness and weight to the body of the wine. Oak, vanilla, coconut, holiday spices and other flavors are imparted to the wine The actual flavors and degree of effect are primarily dependant on percent new oak used, where the wood was grown, the length of time the wine is in the barrel, and amount of toasting of the barrels. |
| Sur Lie Aging |
Aging on the lees is generally used with barrel aging where spent yeast cells (lees) are allowed to accumulate in the barrel. Technique imparts yeast and fresh bread flavors to the wine. Yields a rich creamy texture and deepens the overall feel of weight and body. The degree of batonnage (stirring) controls the amount of effect of sur lie aging. |
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