Chardonnay is a premium quality white grape of Burgundy, Champagne and other districts of Central Europe however, its birthplace and when it first appeared is still unknown. DNA research conducted recently suggests that Chardonnay is a descendant of Pinot Noir and Gouais.

A relatively easy variety to grow, Chardonnay has good yields and few problems. The grapes ripen well in all climates across Australia.

In our vineyard at Bacchus Marsh, it is the first grape to be harvested in early March. In warmer climates it can ripen as early as January.

It is not easily damaged by rain prior to harvest, unlike other grape varieties. However, its early budburst makes it prone to frost damage in Spring.

From miniscule beginnings, Chardonnay has spread throughout Australia. First planted in the early 19th century in Mudgee, the Hunter Valley and Smithsfield, it wasn’t until the mid 1960’s that plantings of Chardonnay begun. Penfold’s being one of the first to release Bin 365, a Chardonnay and Semillon blend. Lindemans and Tyrrell’s soon followed suit in the 1970’s. From a meager production of 445 tonnes produced in 1976, plantings grew significantly during the 1980’s to produce 328,969 tonnes in 2004.

Chardonnay is an extremely versatile wine. Often being a simple medium bodied fruity wine but also a highly complex full bodied fruity, creamy oaked wine. Chardonnay is also the major contributor to Champagne and Australian sparkling wines.

Typical primary aromas and flavours from the Chardonnay grape are: mineral, cucumber, apple, pear, grapefruit, lemon, peach, nectarine, melon, rockmelon, tropical fruit and fruit salad. Not all of these aromas are expressed all at one time. They are dependant on climate and soil, and other variables. For example in a cool climate such as Bacchus Marsh we would expect apple, pear, mineral, lemon flavours being expressed. In a warm/hot climate such as the Riverland we would expect tropical fruit, peach and fruit salad flavours.

Secondary aromas and flavours can be added by techniques that the winemaker uses. Vanilla, toast, cedar,

coconut and caramel are flavours from ageing in oak barrels. Creamy, buttery, butterscotch are flavours from a secondary fermentation called malo-lactic fermentation. Yeasty, nougat, bread, vegemite are flavours that come from fermentation in oak barrel. Whether or not a winemaker uses these techniques depends on the type and style of wine that they intend to make.

Unwooded, fruity – light to medium bodied, expressing fresh varietal fruit character. Finishes fresh and crisp on the palate. Best enjoyed as a young wine.

Flavoursome and Oaked – medium bodied with lots of fresh melon and peach flavours complimented by nutty, vanilla, toasty oak characters.

Rich, Complex and Textured – medium to full bodied with a range of fruit flavours, coupled with varying amounts of barrel fermentation, malo-lactic fermentation and barrel ageing. Alcohol content is about 13%.

Wine and food go both hand in hand. Therefore it is important to point out the foods that are best suited to certain foods, or vice versa.

Unwooded, fruity – salads, light stir fries, mild curries, oysters, seafood, shell fish

Flavoursome and Oaked – Escalopes of chicken or veal, creamy pasta dishes, cooked fish dishes.

Rich, Complex and Textured – robustly flavoured or spiced chicken, pork or fish dishes; richly flavoured chicken, fish and shellfish; buttery sauces.

Our 2006 Le Repaire de Bacchus Chardonnay was released in August. The fruit was picked early to retain acidity and fresh fruit flavours.

The wine was fermented in a stainless steel tank and remained there until fermentation was complete. Fermentation temperature was kept at approx 12-14°C to retain the fresh fruit flavours that dominate this wine. 10% of the wine was aged in new American oak, giving it a subtle hint of oak to the nose and palate, adding to the overall c omplexity of the wine.