Tom S wrote:

> Wait a minute. It's entirely possible to have a Chardonnay go full ML and
> _not_ display any particularly noticeable diacetyl. If the wine is on its
> lees and stirred occasionally the butter disappears - or so I'm told.
>
> And so I've tasted.

Obviously, we can't argue over what's actually in the glass, but
I can't help but believe that once a flavor component is in a
wine, it stays there unless it's somehow removed. If an ML
fermentation produces diacetyl, then the flavor will be present.
Perhaps it's the case that the lees are used to remove the diacetyl
in a kind of fining? Perhaps also the specific Chardonnay clones
that are used have an impact as well.

Dana