Chardonnay from which AOC is most likely to have spent time in barrel?

Chardonnay from Meursault is most likely to have spent time in barrel due to the region's winemaking traditions and practices. Meursault, located in the Côte de Beaune region of Burgundy, is renowned for its rich and full-bodied white wines made primarily from Chardonnay grapes. The style of wine produced in Meursault typically involves fermentation and aging in oak barrels, which adds complexity, texture, and distinctive flavors such as vanilla, spice, and toasty notes to the wine.

In Meursault, winemakers often utilize a combination of new and used oak barrels for aging, which contributes to the wine’s characteristic roundness and creamy mouthfeel. The emphasis on using oak barrels in this AOC is a key part of its identity, distinguishing it from other Chardonnay-producing areas that may employ different aging techniques.

In contrast, regions like Chablis, Montpaulet, and the Maconnais tend to focus more on cooler fermentation methods and stainless steel aging, particularly Chablis, which is famous for its mineral-driven, crisp wines that typically do not see oak aging. The Maconnais produces a variety of styles, but generally, that region is less associated with extensive barrel aging compared to the rich, oaked Chardonnays