2019 Passionfruit Estate Chardonnay

We bottled our 2019 Chardonnay on December 12, 2020. When we harvested our 2019 Chardonnay, we had approximately 26 gallons of juice so we split the harvest into 3 lots and inoculated it with 3 different yeasts, X16, D47 and CH9, all fermented in stainless steel. After fermentation, the wine sat on lees for 15 months before bottling.
On January 9, 2021, we tasted a 375 mL bottled of the Chardonnay fermented with X16. We thought that there was an aroma of orange blossoms but it was still searingly acidic. While we are not afraid of acid, we know that the typical Chardonnay consumer may not be used to this level of acidity.
Last night, we tried another bottle of our 2019 Chardonnay, this time fermented with D47. The aroma was one of white peaches and apricot. I thought the acidity on the D47 fermented Chardonnay was not as assertive as the Chardonnay fermented with X16. It could also be the result of being in the bottle just a bit longer than when we tasted the X16 fermented Chardonnay.
We paired the Chardonnay with gnocchi. I love gnocchi and when I read somewhere that there are good varieties of pre-made gnocchi, I couldn't resist. My husband cooked the gnocchi in sage browned butter with peas. It was a delicious pairing with the Chardonnay. After dinner, we agreed that to send the gnocchi over the top, my husband could also have put in some pancetta!