The Auswine Forum

My gripe with the modern wine world is that finding a good malo-lactic chardonnay in getting harder and HARDER. The modern palate seems to be focused on lighter fruit driven styles (bunch of whimps ). 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

Check out this thread...

http://forum.auswine.com.au/viewtopic.php?f=1&t=11169

Can enjoy both styles, but prefer more modern version these days.

Not sure if it's cool to post to another forum thread but there's also some suggestions at;
-removed to avoid conflicts-

I didn't try all that was suggested but none of those I did try came close to what I want so I've pretty much given up.

Instead I'll just drink more sparkling reds in the warmer months and almost no white now.

Sounds to me like some of the top NZ ones would suit you. Have you tried Clearview Reserve, Church Road Reserve, Riverby Estate or Sacred Hill Riflemans? I don't think Kumeu River sounds like your style.

Whilst you're looking at NZ give Morton Estate Coniglio a go, I had the 2004 of this at the trinations recently and it was like lemon butter. Yum.