Yves will select certain tanks that he feels will benefit from malolactic fermentation, induce the fermentation with a cultured strain of bacteria, and then blend these tanks with the rest of the wine in question. Twenty percent of our DLC Chevali re R serve Chardonnay, for example, undergoes malolactic fermentation to add some complexity and interesting aromas. The grape variety may affect the winemaker's decision as well. Denis previously made wine in Alsace and reports that Riesling reacts very badly to malolactic fermentation, becoming heavy and having disagreeable odours. Chardonnay, however, reacts very well, taking on creamy fruit characteristics and becoming rounder.
All sources report no, there is no way of telling.
You may be able to make some educated guesses, based on where the wine is from, the grape variety the wine is made from, how supple the wine is on the palate, whether it is destined for ageing, and various other information, but from actually tasting alone, there is no way of knowing. I tried a bottle, or rather part of one. Couldn't finish it. Copyright 1998 West Coast Wine Network. All rights reserved.