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?



    answered by

    Snooth User: Gregory Dal Piaz

    Aug 17, 2011 at 3:27pm

    • 914136VineMe I have no plans yet other than tickets and hotel. I am going to Michel Schlumburger Vinyards as they had a Chardonnay that reminds me of Premmier Cru Chablis. Malo is a second fermentation. From the taste of Chardonnays, I would tend to believe that not all California/Sonoma Chardonnaymakers go throuygh the second fermentation because lots of chardonnays taste fruity, which see,s to be the trend but not what I'm looking for on this trip. Any Buttery/ creamy recommendations. Price point $30 to 40 range. Thanks Al

  • This is a very late post.  Years ago I went in search of the Calif chard with the most butter flavor profile.  With help from some Napa wine shops I discovered Macrostie (a Sonoma wine).  That's my rec.

    answered by

    Snooth User: Phoenix Boy

    Dec 21, 2014 at 6:17pm

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