Grapes · White grape
Chardonnay
The chameleon of white grapes. Neutral on its own, it reflects climate and winemaking: lean and mineral in Chablis, rich and buttery when oak-aged in warm regions — and a key grape in Champagne.
On the nose
Young wines (primary aromas)
- green apple, lemon (cool climate)
- peach, melon (moderate)
- pineapple, mango (warm)
- wet stone
Oak & winemaking (secondary)
- vanilla
- butter (malolactic)
- toast
- cream
- coconut
With bottle age (tertiary)
- honey
- hazelnut
- mushroom
- toast
On the palate
Dry, medium to full body, medium to high acidity. Unoaked styles are crisp and citrusy; oaked styles are creamy, round and long.
Tasting tip
Butter + vanilla + ripe fruit means oaked Chardonnay. Lean, citrus and chalk without aromatic perfume often means Chablis.
Often confused with
Viognier (more floral, apricot, lower acidity), Chenin Blanc (higher acidity, honey, wool), Pinot Gris (spicier).
Where it grows
- France — Burgundy (Chablis, Meursault, Puligny-Montrachet), Champagne
- USA — Sonoma, Napa
- Australia — Margaret River, Yarra Valley
- New Zealand — Hawke's Bay, Gisborne
- Chile — Casablanca, Limarí