Chardonnay Winery

Question 1

Chardonnay Disease Sensitivity/Thickness of SKins

Answer 1

Prone to many diseases
Thin Skins
Sorting required for healthy fruit for higher quality wines adding to cost

Question 2

Chardonnay Unique Skin Aromas

Answer 2

Not aromatic
Skin Contact not typical
Grapes pressed immediately

Question 3

Chardonnay Aromatic Variety?

Answer 3

No
Inexpensive - fermented in steel or concrete at 16-18C retaining fruit and avoiding esters
Premium - fermented in oak up to 20C for creamier texture

Question 4

Chardonnay Reductive or Oxidative Issues?

Answer 4

Premature Oxidation can occur
Some producers practice hyperoxidation to avoid premox

Question 5

Chardonnay Sugar Levels/Potential ABV

Answer 5

Range depending on climate - leading to range of styles, acid and abv levels
Fermentation typical complete to dryness
Need for balance in final wine style (acid, abv, body, etc)

Question 6

Chardonnay Affinity for Oak

Answer 6

Yes
Can be fermented (creamier/rounder mouthfeel)
Can be aged in oak (complexity of aromas and flavors)