I have a WE Eclipse Sonoma Chardonnay on deck that I will get going on here in a month or so. High hopes for this kit as well as it or its siblings have won a number of medals.
If you want a richer, fuller mouthfeel you may wish to investigate a technique called "battonage" that can be done on kit wines. You just leave the gross lees on for about a month with daily stirring to aid in breaking down the yeast.
None of the kits will give you a rich buttery feel I am afraid as you have to do MLF on a wine to achieve that and you DO NOT DO MLF ON KITS as they are acid balanced and that would mess it up big time.
I have made several Chardonnays and all turned out great and we had no problems making the bottles disappear.
I can highly recommend the CC Showcase Yakima Valley Chardonnay (with Acacia beans) Nice crisp, wonderful floral notes, sorry no butter but tons of fruit.
I can also recommend the RJS EP Aussie Chardonnay. Comes with oak chips that go in primary. Equally very good with just a hint of oak.
I have a WE Eclipse Sonoma Chardonnay on deck that I will get going on here in a month or so. High hopes for this kit as well as it or its siblings have won a number of medals.
If you want a richer, fuller mouthfeel you may wish to investigate a technique called "battonage" that can be done on kit wines. You just leave the gross lees on for about a month with daily stirring to aid in breaking down the yeast.
I agree, I would have them on hand but, but don't why its so hard to find light French/american oak cubes or even untoasted cubes or chips, locally or online. At least from my vendors' supplies. I'll taste after racking off the lees in a few months and decide. A better question would be is oaking a sur lees chardannay pretty much standard? Reading commercial labels seem to dictate that.
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