Chardonnay

Chardonnay originates from France, and is at the forefront of Burgundy’s white wine assault. The result of a cross between the Pinot and Gouais Blanc (Heunisch) grape varieties, chardonnay is held in high regard by many viticulturalists; naturally vigorous, often impervious to disease and with an ability to flourish in most viticultural areas, under a diverse array of climatic conditions. Reaching Australia with the James Busby collection in 1832, chardonnay is often thought of as the building block for many wine varieties; a prominent component of many sparkling wines around the world, including Champagne, it can be made sparkling or still, wooded or unwooded and is blended with semillon predominantly in Australia. Chardonnay rose to famed heights as the most sought after white grape throughout the late 1980's and well into the 1990's.

The style of Australian chardonnay is often difficult to categorise, yet this versatile variety will produce wines from medium to full-bodied. The fruit in cooler regions is increasingly being used, introducing a particular elegance and finesse to chardonnays; boasting crisp, acidic notes and piquancy, with hints of green colour evident, reflective of the terroir. Cooler areas such as Tasmania, Adelaide Hills, Mornington Peninsula, Yarra Valley and the Adelaide Hills offer more subtle chardonnay characters, the structure is tight and lean, laced with citrus lime characters predominately and are best consumed young. Australian chardonnays grown in warm inland climatic areas including the Riverland, Murray Darling & Riverina precincts offer uncomplicated well-rounded wine with much riper, fruitier tones; peach, fig and melon flavours are common in these chardonnays. Secondary characters of smoky vanilla and nuts come from oak, particularly when barrel fermented. Hunter Valley chardonnay examples for instance, have more richness and smoky notes and one of the very first successful chardonnays produced was by Murray Tyrrell in the Hunter Valley in 1971. Sample a bottle from both a cool and warm region today and you will discover Australian chardonnay is mostly of excellent quality, yet each is profusely different from region to region.

Chardonnays popularity is ever increasing throughout the world, and is one of the most widely planted grape varieties, with over 175, 000 hectares grown worldwide. In fact, chardonnay is a viticulturalist's dream grape; it is early ripening, naturally vigorous, compliant, and flexible and is highly resistant to disease. Most importantly, it can be grown in a wide range of climatic conditions, producing an array of flavours that appeals to many tastes. The base flavour of chardonnay is relatively neutral thus the winemakers' individuality and creative flair can be expressed through the spectrum of winemaking techniques used; much like an artist building on a piece of art, chardonnay is the perfect grape to build upon. Oak usage, creaminess attained from yeast lees and butteriness from malolactic fermentation, are just a few of the plethora of techniques a winemaker can use to influence the style of a chardonnay. Harvesting time is crucial to winemaking, with the grape rapidly losing acidity and quality as soon as it over-ripens.

Australian chardonnay is currently experiencing a new, exciting phase and renewed popularity. Our finest Australian chardonnay wines can hold their own alongside illustrious wines of Burgundy and California. The ageing potential of these wines is increasing, as is the complexity, quality and the harmonising of flavours. Exports are ever increasing, which indicates that the whole world is drinking and enjoying Australian chardonnay.

Overall, there has been a shift in style since the 1980s from moving from deep golden, heavy rich style chardonnay with melon and oily butterscotch flavours to lighter, paler acidic chardonnays with greater structure and notes of white fruity essences.

Due to the wide range of styles, chardonnay matches supremely with a diverse spectrum of food types. It is most commonly paired with roast chicken and other white meats such as turkey. Heavily oak influenced chardonnays do not pair well with delicate fish and seafood meals. Instead, those wines tend to go better with smoked fish, zesty Asian cuisine, grilled chicken, pasta or turkey and with garlic and guacamole dips. The regional influences of chardonnay can help it pair with different food styles. Rich, fruity and mellow chardonnays are often matched with dishes like mushroom soup and fabulous, rich, aged cheese.