CHARDONNAY
PLACE OF ORIGIN
Burgundy, France
GROWING CLIMATES
Cool
Moderate
Warm
COMMON SYNONYMS
Epinette (Champagne)
Gamay Blanc (Jura)
Morillon (Austria)
PARENTAGE
Gouais Blanc x Pinot
MAJOR SIBLINGS
Aligoté
Auxerrois
Gamay Noir
Melon
Romorantin
Sacy
MUTATIONS
Chardonnay Rose
Chadonnay Musqué
PREFERRED SOIL
Calcareous Clay
Limestone
IN THE VINEYARD
Early Budding
Early Ripening
High Yielding
SUSCEPTIBILITY
Botrytis
Coulure
Millerandage
Powdery Mildew
Photo Courtesy of Wine Grapes Direct
OLD WORLD CHARDONNAY WINES
Old World wines are typically labeled by location rather than by the grape variety. The following regions are known for Chardonnay.
CHABLIS
Chablis is the northernmost region of Burgundy in France. This region requires all wines to be made from 100% Chardonnay. Many winemaking techniques are used in the region, however, the classic styles of wine from Chablis are unoaked.
WHITE BURGUNDY
White wines produced in French region of Burgundy are commonly 100% Chardonnay. Wines are labeled by location, rather than grape variety. The most common labels are Corton-Charlemagne, Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pouilly-Fuisse.
CHARDONNAY STYLES
Chardonnay is a unique variety in the fact that it grows well in all three growing climates, cool, moderate, and warm. Chardonnay expresses itself differently depending on its climate, below you will find the basics characteristics of Chardonnay from each climate. Due to this versatility Chardonnay is also often used in sparkling and sweet wine production. Winemaking techniques can alter the expression of each style, we have included common winemaking techniques with descriptions below.
SPARKLING
Chardonnay is a common grape variety used in sparkling wine production. Chardonnay, when bottled on its own, is often labeled as "Blanc de Blancs". When the grape is a part of a blend, Chardonnay offers elegance, acidity, and age ability to the wine.
SWEET
Chardonnay is susceptible to botrytis cinerea. When conditions in the vineyard are optimal, moist in the morning with sunshine and breeze in the afternoon, the fungus grows slowly and evenly. In this optimal scenario, the fungus creates tiny holes in the berry's skin which allows for evaporation of water and concentration of acids and sugars. During this process, flavors of ginger, saffron, honey, marmalade, chamomile, and more are imparted creating a sweet and complex wine.
COOL CLIMATE
Chardonnay grown in a cool climate typically exhibit these characteristics:
FLAVORS
ROCKS
GREEN APPLE
LIME
STRUCTURE
BODY/TEXTURE
Light/Lean
ACIDITY
High
ALCOHOL
Low to Moderate
MAJOR REGIONS
CHABLIS
CHAMPAGNE
MODERATE CLIMATE
Chardonnay grown in a moderate climate typically exhibit these characteristics:
FLAVORS
LEMON
YELLOW APPLE
PEACH
PEAR
STRUCTURE
BODY
Moderate to Full
TEXTURE
Round
ACIDITY
Elevated
ALCOHOL
Elevated
MAJOR REGIONS
BURGUNDY
MENDOZA
CENTRAL COAST
COLUMBIA VALLEY
NAPA VALLEY
SONOMA
SANTA BARBARA
WILLAMETTE VALLEY
WALKER BAY
CASABLANCA
HAWKE'S BAY
MARLBOROUGH
MARGARET RIVER
YARRA VALLEY
WARM CLIMATE
Chardonnay grown in a warm climate typically exhibit these characteristics:
FLAVORS
MEYER LEMON
RED APPLE
MELON
PINEAPPLE
STRUCTURE
BODY
Full
TEXTURE
Flabby
ACIDITY
Low to Moderate
ALCOHOL
Elevated to High
MAJOR REGIONS
LANGUEDOC
CENTRAL VALLEY
ROBERTSON
SOUTH EASTERN
CENTRAL VALLEY
COMMON WINEMAKING TECHNIQUES (A-Z)
BÂTONNAGE:
Also known as "lees stirring", this process utilizes the yeast used for fermentation to add body, texture, and secondary flavors to the final wine. Once the yeast has finalized fermentation, the cells begin to break down in a process known as autolysis. To increase contact with wine, the broken down yeast cells (lees), are often stirred with a wand to impart more body and flavors of biscuits, bread, and more.
MALOLACTIC CONVERSION:
Commonly referred to as "malo", this process converts tart, malic acid into round, lactic acid by way of a bacteria known as oenococcus oeni. This bacterial conversion occurs after alcoholic fermentation and adds secondary flavors to the wine such as butter, cream, yogurt, and other dairy notes. Along with flavors the process creates a round, creamy texture in the final wine.
NEW OAK CONTACT:
Often in the form of a barrel, however, oak chips may be used to recreate the effect of using barrels in a fraction of the time and cost. This contact can occur during fermentation and/or aging. The higher the char on the oak, the more flavor imparted into the wine. These flavors often consist of smoke, vanilla, baking spices, butterscotch, roasted nuts, and more. This process is very common in Chardonnay production so many new world wines that are not oaked are often labeled as "Unoaked".
IMPORTANT CHARDONNAY CLONES (A-Z)
DIJON CLONES:
There are over 20 different Dijon clones, the most common for high quality production are 76, 95, and 96.
FOUNDATION PLANT SERVICE CLONES (FPS):
FPS is known for creating numerous clones from vineyards in California, Oregon, Washington, Canada, France, Italy, and Germany.
GINGIN CLONE:
High quality clone with loose grape bunches and prone to millerandage.
The most planted Chardonnay clone in Margaret River. Known for complex and elegant styles of wine. Research has determined this clone is not the same as the Mendoza clone, they have shared origins in California, from a UC Davis block.
MENDOZA CLONE:
High quality clone with small clusters.
Widely planted in South America. Originally from a UC Davis block in California.
OLD WENTE CLONES:
Low yielding with small clusters and small berries. Prone to coulure.
Widely planted Chardonnay in California. Originally from the Wente Vineyard in Livermore, CA.
PROSSER CLONE:
Low yielding with loose, small clusters. Prone to coulure.
Originally isolated at Washington State University.