). Personally I want my chardonnay to be rich with BIG buttery overtones. My understanding is that the butteriness of Chardonnay, or any wine for that matter is best captured when the wine is young. The aromas come from both the oak aging but also as a by-product of the malo-lactic fermentation. When the sharp malic acid is converted into softer lactic acid an aromatic compound that we describe as buttery are created, the actual compound that result is Diacetyl. Diacetyl is not particularly stable and breaks down into more neutral compounds with age resulting in both the loss of the buttery notes in the wine and a noticable decrease in the viscosity and density of the wine. So, not looing to age just enjoy in the now.
Now my question, who still makes good malo chardies in Australia. I've drank my way through the Wine Emporium in Brisbane and now seek more. I have heard that the Hunter may be a place to search.
Suggestions
Graham
