There are two cuvees of 1997 Macon Chardonnay, both qualitatively equal yet stylistically different. For the English market, Cordier vinified the wine in stainless steel and used microbullage (a system of releasing small quantities of air inside tanks or barrels). It reveals a sweet tea, quince-infused nose as well as an oily-textured and medium-bodied character with bright mineral flavors. The cuvee crafted for the US and French markets was aged in large wooden foudres and has smoky, toasty aromas. It is slightly less oily-textured than the English cuvee but more vibrant and lemony. This delicious, vibrant, and crisp offering is wonderfully thirst-quenching and will be a terrific match for subtle seafood dishes. Both cuvees should be consumed over the next three years. Importer: Peter Weygandt, Weygandt-Metzler, Unionville, PA; tel (610) 486-0800.