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Chilean white wine found too floral

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Gael

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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

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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

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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

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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

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