- ICV-D47: Complex white with citrus, dried apricot, pineapple and floral notes. Lees contact gives ripe spicy aromas with tropical and citrus tones developing, along with nuts. Adds volume/mouthfeel. Barrel fermentation and lees aging recommended. Good single-strain or as a blending component.
- T306: Exotic fruit and pineapple, with elegant white fruit notes in Chardonnay. Contributes to mouthfeel and lees aging is recommended. Good as a single-strain or as a blending component.
- CY3079: Classic white burgundy: rich, full mouthfeel with aromas of fresh butter, almonds, honey, white fruit, flowers and pineapple. Barrel fermentation and lees aging recommended.
- QA23: Usually used in terpenic whites, it enhances the floral, aromatic aspects of a grape. In Chardonnay, floral, white peaches are emphasized with an equal clarity in both aroma and taste. Great as a “top-note” in a blend.
- BA11: Fresh fruit aromas of orange blossom, pineapple, and apricot develop, along with clean aromatics, lingering flavours, and an intensified mouthfeel.
- Rhône 4600: Apricot and tropical fruit with enhanced mouthfeel contribution. Delivers fat roundness and balance along with light esters. Good as a blending component.
- ICV-D254: Usually used as a blending component, D254 gives stone fruit flavours, aromas of nuts, smoke, and sourdough, along with a creamy mouthfeel. Good for adding complexity and mouthfeel to a blend.
- ICV-GRE: Brings fresh melon foreword along with good mouthfeel. Also effective for reducing herbaceous and vegetal notes in under-ripe fruit.
What about us folks who don't want their Chardonnay to taste like butter?
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