Chardonnay
One of the world's most successful whites; creamy, lush, full-bodied — though lean, crisp Chablis is the exception.
About the grape
For decades chardonnay has been one of the most successful white wines in the world, with appealing flavors — vanilla, butter, buttered toast, custard, green apples, citrus — matched by creamy, lush, full-bodied textures, though lean, racy, lightning-crisp Chablis remains a brilliant exception. It arose in Burgundy in the early Middle Ages as a natural cross of gouais blanc and pinot noir, and is a 'winemaker's wine' shaped by barrel and malolactic fermentation and sur lie aging. Today it is virtually ubiquitous, but the finest remain among the world's most luscious and complex dry whites.
Where it grows
Adelaide Hills, Burgundy, California, Casablanca Valley, Central Otago, Central Valley, Champagne, Hawke's Bay, Hunter, Margaret River, Martinborough, Mendoza, Napa Valley, Oregon, Sonoma County, South Australia, Victoria, Willamette Valley, Yarra
