On its own, sans oak, chardonnay doesn’t typically offer much in the way of aromatics. A little apple. Maybe some lemon, but that’s it. Why do you think winemakers the world over use (and over-use) oak barrels in chardonnay production? There are techniques that winemakers can use to enhance the aromatics of course — different yeast strains, different fermentation temperatures and varying levels of oxygen during fermentation. Some still end being rather neutral. This wine, Macari Vineyards 2007 Estate Chardonnay ($19 at the winery) isn’t one of those wines. Pale straw colored with a faint greenish tinge, the nose brings…