On the local front, the general consensus appears to be that Chardonnay needs wood-maturation to attain optimal expression and depth. Woodless Chardonnays are not given much serious thought in competitions or discussions, largely the result of the label ?+¦?+º?+¦un-wooded?+¦?+º?+æ seeming to imply something is amiss or that the bottle contains juice deemed not good enough for barrel nor a serious audience.
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