Often the flavours commonly associated with Chardonnay wines come from winemaking techniques rather than the grape variety itself.
The style varies greatly depending on where it is grown and is particularly determined by the temperatures during development of the grape. Creamy (dairy-note) flavours often develop during malolactic fermentation and can be encouraged by longer time spent on the lees after fermentation. Time spent maturing in oak imparts biscuit flavours (toast, coconut and vanilla).
The best Chardonnay wines age well and develop a honeyed, nutty savoury complexity.