The Chardonnay grape itself is very neutral, with many of the flavors commonly associated with the grape being derived from such influences asterroirandoak. It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France toNew World wineswith oak, and tropical fruit flavors. In cool climates (such as Chablis and theCarneros AVA of California), Chardonnay tends to be medium to light body with noticeable acidity and flavors of green plum, apple and pear. In warmer locations (such as theAdelaide HillsandMornington Peninsula in Australia and Gisborne and Marlborough region of New Zealand) the flavors become more citrus, peach and melon while in very warm locations (such as theCentral Coast AVAof California) more fig and tropical fruit notes such as banana and mango come out. Wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavors with buttery mouthfeel and hazelnut notes.
Appearance - A nice straw color with greenish hues.
Aroma - Crisp and strong nose of oak and tropical fruits.
Mouthfeel - A softer acidity and fruit flavors with buttery mouthfeel and hazelnut notes.
Palate - I has medium to light body with noticeable acidity and flavors of green plum, apple and pear.
Finish - A medium finish enhanced with the hints of fresh tropical fruits; mostly citrus.