Aromas:Cool climate wines smell of steel, flint, apples, cider, citrus; temperate climates smell of pears & peaches; hot, sunny climates smell of tropical fruits (nectarines, pineapples, guava, mangos, passion fruit); malolactic fermentation versions have a milky, buttery aroma; barrel fermentation and/or barrel aging produces vanilla oakiness, toastedness aromas, nuts (almonds, filberts/hazelnuts), coconuts (american oak); barrel ferment with malo equals butterscotch; lees ageing produces nutty, earthy, yeasty characters.