Chardonnay Overview

1. The Grape

Chardonnay is one of the most famous and widely grown white grapes in the world.
It comes from Burgundy, France, but is now planted almost everywhere.
Because it has a fairly neutral flavour, it easily reflects where it’s grown and how it’s made — from light and crisp to rich and buttery.

2. How It Grows

Chardonnay buds and ripens early, so spring frost can be a problem.
It likes cool to moderate climates and grows best on limestone or chalky soils.
In cooler areas it tastes of green apple and lemon, while in warmer places it shows peach, pineapple, and vanilla.

3. Winemaking Styles

• Unoaked: Fermented in stainless steel; fresh, crisp, and mineral (e.g., Chablis).
• Lightly oaked: Balanced fruit and gentle toast (e.g., Mâcon, Sonoma Coast).
• Full-bodied and oaked: Barrel-fermented, creamy, buttery (e.g., Meursault, Napa Valley, Langhe).
• Sparkling wines: Used in Champagne, Franciacorta, England, and Tasmania for dry, elegant fizz.

4. Where It’s Grown

• France: Burgundy (Chablis, Meursault, Puligny), Champagne, Jura.
• Italy: Trentino-Alto Adige, Friuli, Langhe, Franciacorta, Sicily.
• USA: California (Sonoma, Napa), Oregon (Willamette).
• Australia & New Zealand: Margaret River, Yarra Valley, Marlborough.
• Chile & Argentina: Coastal or mountain regions for freshness.
• South Africa: Elgin, Walker Bay.
• England: For premium sparkling wines.

5. Why Some People “Don’t Like” It

In the 1990s, many mass-market Chardonnays were over-oaked and heavy, creating the “Anything But Chardonnay” reaction.
Today’s styles are much fresher and lighter, showing how versatile and balanced the grape can be.

6. Key Facts

• Ripening: Early to mid-season (about 140–150 days).
• Yields: High for sparkling wines, lower for top-quality still wines.
• Flavours: Green apple, citrus, peach, butter, or toast depending on style.

Chardonnay is loved by winemakers for its flexibility and by wine lovers for its range — from crisp Chablis to rich Meursault to sparkling Champagne.