Chardonnay, one of the most beloved and versatile white wine grapes in the world, has a storied history and an impressive global footprint. Originating in the Burgundy region of France, this grape variety has transcended its geographic beginnings to become a staple in vineyards from the Americas to Australia. Chardonnay is known for its ability to produce a vast array of wine styles and at markedly different price points; from the ‘everyday drinking tipple’ all the way to some of the most iconic wines in the world.
Because of this versatility, many consumers tend to find Chardonnay a somewhat intimidating wine to purchase.
Origins of Chardonnay
Chardonnay traces its origins to Burgundy, where it has been cultivated for centuries. Named after the small village of Chardonnay in the Mâconnais region, the grape is believed to be a cross between Pinot Noir and Gouais Blanc. It is the most widely planted white grape variety in the world, with significant acreage in France, South Africa, the United States, Australia and South America.
In France, Chardonnay reaches an apex of expression and quality in Burgundy. Chablis is renowned for its steely, mineral-driven unoaked Chardonnays. These wines are typically crisp, with high acidity and flavours of green apple, lemon, and wet stone. In contrast, the Côte de Beaune, particularly villages like Meursault and Puligny-Montrachet, produces richly textured, oaked Chardonnays with flavours of butter, hazelnut, and various citrus and stone fruit characteristics.
South Africa and Chardonnay
South Africa has emerged as a significant player in the Chardonnay market, producing wines that can rival those from longer established regions.
Thanks to the diverse range of micro-climates present throughout the wine growing regions of the Cape, South African Chardonnays often strike a balance between the Old and New World styles. The cool-climate regions, such as Walker Bay and Elgin, are known for their elegance, which exhibit vibrant acidity and flavours of citrus and green apple, that when left unoaked are similar in nature to Chablis.
Meanwhile, warmer regions like Stellenbosch have the ability to produce riper, fuller-bodied, oaked Chardonnays with tropical fruit notes, vanilla, and a hint of spice, akin to the styles found in California.
Styles of Chardonnay
Chardonnay’s versatility is one of its greatest strengths – it is regarded a winemakers’ blank canvas. These styles can broadly be categorised into wooded (oaked) and unwooded (unoaked) Chardonnays. However, winemakers will also be faced with decisions of whether they harness the influence of the ‘lees’ or allow the wine to undergo malolactic fermentation (which results in creamy/butter notes).
Wooded (Oaked) Chardonnay
Quality wooded Chardonnays are aged in oak barrels. Inexpensive oaked Chardonnay is more likely to be made with oak chips or staves as these are significantly cheaper than barrels. Oak imparts flavours and aromas to the wine such as vanilla and toast. In addition to adding complexity to the flavour to the wine, the oak aging process can also influence the structure to the wine – in heavily oaked wines one can often perceive a very fine ‘tannin’, (drying sensation) on the palate.
Unwooded (Unoaked) Chardonnay
Unwooded Chardonnays are fermented and aged in stainless steel or other neutral vessels (concrete, for example), preserving the pure fruit flavours and crisp acidity of the grape. This style emphasises notes of green apple, citrus, and pear, offering a refreshing wine experience.
Chardonnay with Lees Contact
‘Lees’ are the dead yeast cells that are a biproduct of the fermentation process. During fermentation, yeasts consume the sugar present in the grape must (the term for unfermented grape juice), producing alcohol. Once the wine reaches a certain alcohol level the yeast cannot survive in the harsh alcoholic conditions. It dies and settles as a fine sediment at the bottom of the fermentation vessel.
Depending on the style of wine being produced, winemakers can decide whether to stir the lees. When stirred, the lees can impart a savoury bread or biscuit-like characteristic to the wine. Lees contact also adds to the texture of the wine resulting in a richer mouthfeel. Both unwooded and wooded styles of Chardonnay often incorporate lees stirring to add depth and complexity to the wines. As a buyer, if you prefer very fresh, floral and fruity wines, this savoury lees character may not be ideal for your palate!
Chardonnay with Malolactic Fermentation
Malolactic conversion is a winemaking choice that occurs post fermentation. It is a natural chemical reaction whereby tart malic (often referred to as the ‘apple acid’) acids present in the wine are allowed to ‘convert’ into softer lactic (the Latin root for milk) acids. This results in creamy or buttery aromas and flavours developing in the wine.
In unwooded examples, this process is generally avoided, or only partly undertaken as the winemaker will most likely desire the preservation of the vibrant ‘tart’ acidity along with the natural fresh fruit characteristics. However, it is a popular choice to allow wine to undergo malolactic conversion in wooded styles of Chardonnays as it adds body and texture to a wine along with increasing the complexity of flavours present.
Final Words on Chardonnay
Chardonnay’s adaptability to various climates and winemaking techniques makes it a global favourite with a multitude of expressions.
The trick to decoding this stellar wine, and removing the stress from buying Chardonnay, is to know which style of Chardonnay you enjoy, or which better suits the occasion – if you, like us, appreciate both styles.
Whether wooded or unwooded, each style offers a unique experience that caters to diverse palates. Love it or hate it, most can appreciate the immense respect this varietal has through its impressive success throughout the world.
As market trends continue to evolve, Chardonnay remains at the forefront, continually captivating wine enthusiasts around the world.
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This blog was edited and posted by Digital Squeak.
