We've written about the gustatory advantages of aging wine sur lie but we usually mention it with regards to Gewürztraminer, Riesling, Muscat and Pinot Gris, which we ferment and age in seasoned French oak ovals ranging in size from 250 to 1500 gallons. We also ferment our Première Reserve Chardonnay in French oak, but in 60-gallon barrels. The first notable flavor difference in winemaking regimes between Chardonnay and the aromatic whites is that we minimize oak flavors in the latter, while encouraging toasty wood tones in Chardonnay by fermenting and aging in the smaller, newer barrels. We stir Chardonnay lees to encourage the wine to go through malolactic fermentation which softens the acidity and adds a creamy, buttery element; discouraging malolactic fermentation in the aromatic varieties helps to retain high acidity and highlight the varietal flavors.

---