Sonoma Malolactic Fermented Chardonnay Recomendations?
I'm traveling to Sonoma in October. I like Chardonnays that are produced with malolactic fermentation, which gives them: butterscotch, buttery or creamy characteristics. Any recommendations of winerys to visit that produce chardonnays with these characteristics?
Most Chardonnay produced in world goes through Malo. It's the Burgundian way. Of course that buttery, creamy character that results in warmer climate Chardonnays that go through Malo are signature traits, thought the butterscitch tends to come from barrel ageing.
Do you have any plans already? Price points? Other wines you might enjoy?
Aug 17, 2011 at 3:27pm
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