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Hazelnuts have an unmistakable mellow buttery finesse. In wine, the compounds responsible for this nuance are gamma-heptanolide and delta-nonanolide. Generally speaking, butter, hazelnut and toast are perceived at the same time because each of them contains Diacetyl.
Again, this aroma is commonly associated with the Chardonnay grape and can be easily found in the best Burgundies and in older vintage Blanc de Blanc Champagne. But in this case there are exceptions: this subtle note can be found in the best Rhone whites (Saint-Peray and Crozes-Hermitage), in the Jura and also in many Sherries.