Chardonnay came to Australia in the 1920s but didn’t find popularity until the 1970s.
Australia used to make heavy, oaky and powerful Chardonnays, often with traces of residual sugar. But the trend is rapidly changing and the new versions are less oaked, and better balanced, meeting the approval of a larger market.
Australian Chardonnays have changed dramatically from rich, full riped, heavy oked versions to less oaked, better balanced, cooler climate versions.
Adelaide Hills is very well suited for producing cool climate omplex Chardonnay.
With an average altitude of 400 metres, it is the coolest wine region in South Australia.
Adelaide Hills Chardoneys are typically complex and textured with peach and citrus flavours.
The cool Morning Peninsula climate and cooling of the ocean, is ideal for producing Chardonnay.
Morning Peninsula Chardonnays are typically medium-weight with flavours of melon, white peach and citrus.
The Yarra Valley has an array of micro climates and vineyard aspects which impacts Chardonnay’s style.
Elevated vineyards sites produce Chardonnays that are typically medium-bodied, textured wines with signature flavours of white peach.
Margaret River is one of Australia’s premier Chardonnay producing regions.
The warm climate is tempered by the effects of the Indian and Southern Oceans.
Margaret River Chardonnays are typically concentrated, rich and complex with typical lime-like acidity.