I originally went against bartending convention and called for this cocktail to be shaken. The extra dilution and aeration created by shaking produces...
I had Chardonnay and Lillet Blanc in, so after reading others' comments I was in a bit of a quandary about which to go for. Glad I went for the original Chardonnay in the end, as it sits the cocktail in a nicely ambiguous place between sweet and dry that gives it an air of sophistication. Lillet Blanc would have made it unambiguously sweet.