It started years ago, mostly in Australia and New Zealand, where winemakers began making “unoaked” Chardonnays that offer fresher, leaner fruit without the creamy, buttery, oaky character that comes from barrel fermentation, malolactic fermentation and/or oak aging. The style is loosely based on the low-oak technique most famous in France’s Chablis region, and it appeals to winemakers [...]

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