Is There Too Much Reduction in Chardonnay?

The more solids you have and the more reduction you have it's coming from a lot of amino acid and protein that basically in those type of borb and solids. But also I would argue that now and more that some of the sleaze sediments that we have usually have sometimes elemental sulfur into it too. So there is this source of reduction in the wine that will contribute to different aromatics based on the different vessels, the different way you work which come back to reductive wine making. And so I think if there is too much reduction if that’s basically like well hide the fruits, hide the place, hide sometimes a little bit of the oak, hide a little