Cool or Warm Ferment for Chardonnay?

Question

The Chardonnay I made last year was a straight "steel" type. In my beer fridge at 58°F Rather fruity and dry.

This year I would like to go for the buttery oak type.

I plan on pressing my own grapes, then barrel fermenting it. Then Malo with lees stirring.

Won't I need to ferment this one warm? I have a 65~70° F basement for the barrel. This is a new american oak barrel, so after fermentation I will age in steel and glass. (maybe add oak chunks if it needs it)

Then re-fill the barrel with a cabernet.

Tom S · Accepted Answer

I recommend a cool barrel fermentation for Chardonnay so as to preserve the fruit. Unfortunately, I wouldn't recommend American oak for Chardonnay - but hey, it's _your_ wine.

You could get close to a French oak barrel fermentation by adding French oak chips to a carboy/keg and leaving it on the lees. I've done that and it's pretty nice. Not the same as a barrel, but pretty good anyway.

Tom S

Aaron Puhala · Answer

Just remember that your ML fermentation will not progress to completion (if at all) under the cool conditions (58F) you described.  The ML will need warmer temps to finish.

Pete · Answer

I don't have the funds for a barrel anyway.. I bought a crusher/destemmer thisyear.I ordered some french oak beans instead.Would a cool ferment prevent the Malo culture from working?

Cool or Warm Ferment for Chardonnay?

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