In warmer climates, Chardonnay will have an aroma profile associated with the following: tropical fruits (pineapple, fig, banana, and mango). Secondary flavors derived from winemaking techniques are commonly associated with bakeshop (vanilla, butter, honey, toast, butterscotch, cinnamon, and clove).

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In warmer climates, Chardonnay grapes tend to ripen more fully and develop higher sugar levels, which can lead to the production of wines with a more tropical fruit aroma profile. The secondary flavors like vanilla, butter, and toast are typically derived from winemaking techniques such as oak aging and malolactic fermentation, rather than the climate.

In Warmer Climates, Chardonnay Will Have an Aroma Profile Associated