Got to say I like the Burgundian style much better. When I first started drinking wine I purposely stayed away from chardonnay’s of all kinds because I thought they were all “Old School Cali” styled, meaning lots of oak and significant amount of malo. Then a few years ago I finally tried a Burgundian chradonnay and fell in love. Personally I have an affinity to St. Veran area chard’s. The Joseph Drouhin St. Veran is an excellent $15 bottle that me and my wife enjoy all the time. The Macon and Chablis can have too much minerality to them, so I don’t drink them much unless I am eating briny seafood (especially oysters).