MLF vs non-MLF Chardonnay reccos?

I'm doing a Chardonnay tasting for a group in about two weeks. Does anyone happen to have a recommendation for a widely available Chardonnay (i.e.: grocery store wine) that has not gone through Malolactic fermentation and one that has? Unlike oak and unoaked, I can't recall seeing any indication of MLF or non-MLF on wine labels and I'd like to be sure.

Whew. Okay. When I first glanced at the thread title I thought you wrote "MILF".

[James Roscoe]

Because Hoke is all over the MILF chard reccos!

Because Hoke is all over the MILF chard reccos!

But seriously, still need a recommendation...I don't think the kid at the local liquor store knows what Chardonnay is.

I may be wrong, but I think oak and MLF go hand-in-hand. Some vintners emphasize "un-oaked", which would also imply non-MLF. If there's no designated indication on the label, oak and MLF were probably done.

Just to expand on what Howie wrote “stainless steel fermented and aged" or "Naked Chardonnay" might also imply no MLF.

Salute

Hanzell winemakers still minimize malolactic fermentation in their Chardonnays. They blend 70% that has not gone through MLF with 30% that has undergone MLF. Chamisal has a Stainless Unoaked Chardonnay that does not go through MLF. However, I read that some Chablis producers do have their juice go through MLF even when they ferment it in stainless steel or cement vats contrary to what I would have thought. Some Macon village wines from France may not see MLF. I read several reviews about the Yalumba Unwooded Chardonnay from Australia which is inexpensive and may be readily available, but the reviews don't comment on malolactic fermentation.

For non-MLF Chardonnay, you can look for Grgich-Hills Chardonnay. MLF Chardonnay is easy: almost anything from California would qualify.

Mark Lipton

I may be wrong, but I think oak and MLF go hand-in-hand. Some vintners emphasize "un-oaked", which would also imply non-MLF. If there's no designated indication on the label, oak and MLF were probably done.

After some investigation, I agree, Howie. For example, I do not think I'll ever see an oaked, non-MLF wine. For the tasting I directing, I'll just go with oaked and unoaked with a verbal description of MLF.
Thanks - JPP

I may be wrong, but I think oak and MLF go hand-in-hand. Some vintners emphasize "un-oaked", which would also imply non-MLF. If there's no designated indication on the label, oak and MLF were probably done.

After some investigation, I agree, Howie. For example, I do not think I'll ever see an oaked, non-MLF wine. For the tasting I directing, I'll just go with oaked and unoaked with a verbal description of MLF.
Thanks - JPP

Jon, Grand Cru Chablis is an exemplar of oaked, non-MLF Chardonnay. In fact, you could, with some work, probably come up with a 2 x 2 lineup of oak/non-oak MLF/non-MLF. In my experience, many people conflate the buttery MLF flavors with the vanillin flavors imparted by oak.

Mark Lipton

In California think Mayacamas, , Montelena, and Hanzell all use oak (Mayacamas all old, Hanzell lots of new) and stop MLF. Or at least used to.

Mark and Dale: thanks for the recommendations. I know I have a Grand Cru Chablis in the cellar; I wanted to throw in a French Chardonnay anyway. Mayacamas, , Montelena, and Hanzell are all available in the area.

This'll be perfect!

I do not think I'll ever see an oaked, non-MLF wine.

Ah, I have one for you. Hendry out of Napa makes a barrel fermented Chard that isn't allowed to go through malo. It retains a brightness of acidity, while having a nice textural finish with the oak. You should check it out if you can find it. They have pretty good distribution nationwide. His unoaked Chard doesn't go through malo either - that might make an interesting side by side.

I do not think I'll ever see an oaked, non-MLF wine.

Ah, I have one for you. Hendry out of Napa makes a barrel fermented Chard that isn't allowed to go through malo. It retains a brightness of acidity, while having a nice textural finish with the oak. You should check it out if you can find it. They have pretty good distribution nationwide. His unoaked Chard doesn't go through malo either - that might make an interesting side by side.

Hendry out of Napa makes a barrel fermented Chard that isn't allowed to go through malo.

I'll try to find the Hendry, Joy. Thanks.