I've made a few batches of Argentia Ridge Chardonnay. It consistently comes out too citrusy for my taste. I've aged them on the lees, which seems to help, but it's still a bit too citrusy for me. The other flavors are nice, as is the mouthfeel. I just finished two batches and they're aging in carboys. Is there anything I can add post-clearing that will tone down the citrusy taste? Some citrus would be nice. I'd just like to tone it down some.