Being a winemaker, I am very opinionated about what is the purest form of a specific varietal.  For years, I have always had the train of thought regarding what is the true form of Chardonnay.  I have always thought that other winemakers tend to mask the true nature of Chardonnay by using too much malolactic fermentation and oak.  But after a competitive tasting yesterday with our marketing and production team, I am beginning to think that my predisposition toward the varietal might need some rethinking.

Chardonnay is an interesting varietal that can be made in a number of different styles.  This varietal can be popular as a lean, unoaked wine as well as a rich buttery, oak bomb.  Personally, I have always leaned toward the leaner style of Chardonnay as I believe that this profile showcases the pure form of the Chardonnay fruit.  But after this tasting, I am starting to think that Chardonnay should be a little more driven toward a red wine style.  Hear me out.  All red wine goes through Malolactic fermentation to produce a more chemically stable wine once it is bottled.  Most red wines also get a good slug of oak as well to balance the richness of the fruit, the mouthfeel, and the tannic component on the finish.  After seeing some options for styles of Chard, a little more ML and oak seems to balance the fruit character of Chardonnay very well.  I think I need to push the envelope on some trials in the future.

What do you think?  What is quintessential Chardonnay?   To oak and ML or not, or to be somewhere in the middle?  Pushing the envelope for more true “Chardonnay” balance is starting to sound more appropriate.  I have some homework to do.   To be continued…..