I've always been a Chardonnay fan, even when it seemed to become unfashionable and suddenly everybody wanted nothing but Sauvignon Blanc or Pinot Grigio. In recent years, there's been a gentle shift away from in-your-face oaky Chardonnays towards either a purely unoaked ripe fruity type Chardy (does what it says on the label); or what a winemaker might call a more 'reductive' lees-influenced style.
