Chardonnay, malolactic + quick finish??
Spouse wants a oaky butterbomb chardonnay, but with no finish. A big mouthful while its there and then it's gone.
Your suggestions gratefully accepted.
Not be snide, but why? If a wine tastes good, I should think that one would wish to savor it for a bit.
Actually, there are many "fruit-bomb" Chards, with no finish - Yellow Tail comes to mind immediately, as does Penfolds Bin 45 [?]. Both have very, very quick finishes, but have a lot of fruit on the fore-palate. Also, tons of CA Chards "suffer" from this problem - Woodbridge comes to mind here.
Diacetyl is a by-product of Chardonnay having undergone malolactic fermentation. (Diacetyl is what was added to those tubs of Parkay to get them to say "Butter" on TV.) But a wine can undergo malo and NOT have any (or have very little) diacetyl, so that there is little to no "buttery" character in the wine whatsoever.
To generalize, Chardonnays grown in warmer climates TEND to have more diacetyl as a result of undergoing malo, but there are certainly exceptions.
But I can see one problem, which -- I think -- is what Hunt was attempting to address. Diacetyl will coat the palate and promote a long(er) finish. So that, coupled with the fact that a "long finish" is a highly prized quality, means that a buttery Chardonnay with no finish is something of an oxymoron -- or at the very least, an extreme rarity.
Thus, I too, would suggest wines like Lindemans Bin 65 ("Bin 45" is, IIRC, Merlot) or Woodbridge -- if the "no finish" is the priority. But remember that there is a reason "no finish" wines cost less . . .
Rombauer fits the bill with lots of butter but little acidity. Its $30 but well worth it. I am into chards and this is my favorite. In my experience J Lohr is buttery but nauseating.