Chilean white wine found too floral

[Gael]

Hi all,
Last year I made 2 chilean wines from juice: a Chardonnay and a Sauvignon Blanc. Both cold fermented dry, I used D47 and K1-V1116. My guests tell me that the wine tastes very aromatic and floral and I tend to agree.
Any thoughts as to why this could be?
Thanks!

 

[salcoco]

I assume they really mean the bouquet is aromatic and floral. cold fermentation will assist in containing the floral and aromatic elements of a juice. I am not sure but yeast selection in this case might have helped. there are others that are noted for aromatic containment.

 

[Tnuscan]

The growing season may have also contributed, a lower pH (acidic) wine will or can have more floral notes.

And as salcoco stated the yeast. it may be a combination of all three.

 

[NorCal]

Send some my way! I guess like perfume, you can have too much bouquet. Cold ferment, yeast are things that I do to try to retain some aromas. Blend with some Chardonnay?

 

[Julie]

I wonder if you add a touch of acid it that won't help.

 

[Mismost]

I wonder if you add a touch of acid it that won't help.

A little dose of Joe's citrus extract for a bit of bite??