Most people have concluded that the buttery flavors and texture of many California Chardonnays comes from the oak barrels in which the wines are aged. But in reality, most of those qualities derive from malolactic fermentation, a process that the wines undergo after their primary alcoholic fermentation. Here is a great example of this new style, a non-oaky California Chardonnay that exhibits buttery scents and flavors and buttery texture. The wine is not the full-blown style that has been termed 'unctuous' (oily) by some reviewers, but a more balanced, food-friendly version that won't overwhelm anything north of lobster.