Chardonnay

• Color: White 
• Grape Parentage: Gouais Blanc x Pinot
• Place of Origin: Burgundy
• Origin of Grape Name: Chardonnay is a small commune in the Mâconnais, which was formerly known as Cardonnacum–possibly derived from the Latin carduus, or “thistle”.  “Chardonnay” is the “place of thistles”.
• Major Countries of Production:
  • France: 46,326 hectares (2011, FranceAgrimer)
    • Champagne: 9,764 ha
    • Saône et Loire département: 7,134 ha
    • Yonne département: 5,863 ha
    • Hérault département: 5,549 ha
    • Aude département: 4,908 ha
    • Gard département: 2,347 ha
    • Pyrénées Orientales département: 2,992 ha
    • Côte d’Or département: 2,178 ha
  • United States
    • California: 94,986 acres total (2010, USDA/CA Dept. of Agriculture)
    • Oregon State: 950 acres (2010, Oregon Wine Board)
    • Washington State: 5,992 acres (2010, Washington Wine Commission)
  • Australia: 28,037 hectares (2010, Wine Australia)
    • Riverland GI: 4692 hectares (2010 W.A.)
    • Riverina GI: 4585 hectares (2010 W.A.)
    • Murray Darling GI (Victoria): 2569 hectares (2010 W.A.)
    • Murray Darling GI (NSW): 1751 hectares (2010 W.A.)
  • Italy: 16,520 ha (2010, Il Corriere Vinicolo)
  • Chile: 13,082 hectares (2011, Wines of Chile)
  • South Africa: 8,278 hectares (2010, SAWIS)
  • Argentina: 6,298 hectares (2015, Argentina Harvest Report)
  • Spain: 5,423 hectares (2007, Observatorio español del Mercado del Vino/OeMV)
  • New Zealand: 3,865 hectares (2010, New Zealand Winegrowers)
  • Germany: 1,138 hectares (2011, German Wine Institute)
  • Bulgaria
• Synonyms:
  • France: Beaunois (Chablis), Melon d’Arbois (northern Jura), Gamay Blanc (southern Jura), Epinette (Champagne), Pinot Blanc à Cramant (Champagne), Arnaison (Touraine), Morillon (Yonne), Plat de Tonnerre (Yonne), Rousseau (Saône), Petite Sainte-Marie (Savoie), Petit Chatey (Jura)
  • Austria: Feinburgunder, Morillon
  • Italy: Gelber Weißerburgunder (Alto Adige)
  • Germany: Weißer Clevner
• Viticultural Characteristics: Thin-Skinned, Early-Budding, Susceptible to Grey Rot/Botrytis, Susceptible to Millerandage
• Major Clones and Characteristics:
  • Old Wente: Cuttings from the Wente vineyard in Livermore represented the original source for most California Chardonnay planted in the 1950s and 1960s. The classic form of the clone is “Shot Wente,” which is characterized by smaller clusters, smaller berries, and a high percentage of shot berries. Many new clones have been isolated from Old Wente material, such as the “McRae,” “Martini” and “Hyde” selections.
  • Mt. Eden Clones: California field selections derived not from Wente, but from Chardonnay vines in the Martin Ray Vineyard in Santa Cruz, originally imported from Burgundy by Paul Masson in the 19th century. This clone is low-yielding and prone to virus.
  • Davis Clone 108: Although these originated as Wente selections, the Davis clones developed in the 1970s were high-yielding and criticized for lower quality. Clone 108 is a late-ripening selection, a suitable attribute for a Chardonnay clone planted in warmer areas.
  • Prosser Clone: Isolated at the Washington State University Prosser Experiment Station in the late 1960s, this clone has small, loose clusters with a high proportion of shot berries. Its yields are very low.
  • Dijon Clones: Raymond Bernard isolated these clones officially-certified clones at Dijon in Burgundy in the 1970s.  The Oregon State University and Willamette winemakers first imported these clones into the US in the mid-1980s.  75, 76, 78, 95, and 96 are the principle Chardonnay Dijon Clones.  
  • Mendoza Clone: A clone of uncertain origin (despite its name) once common in California. Today it is more likely found in Western Australia, where it is known as the Gingin clone, or New Zealand.
  • Note: Two distinct variants of Chardonnay exist, Chardonnay Musqué and Chardonnay Rosé.  The former is characterized by a higher presence of terpenes and a Muscat-like floral aromatic intensity, and the latter is pink.
  • For more on Chardonnay clones, check out the detailed examination by Christy Canterbury, MW.
• Preferred Soil Type: chalk and limestone
• Common Blending Partners: Pinot Noir, Meunier, Pinot Blanc, Savagnin, Sémillon

Typical Descriptors and Structure for Chablis

• Visual: Pale Straw/Straw with Hints of Green, Moderate Concentration
• Aromas/Flavors: Moderate Intensity
  • Fruit: Tart to Just Ripe Tree Fruit (Green Apple, Yellow Apple, Green Pear), Citrus (Lemon)
  • Sulphuric Note (especially in youth): Flint, Burnt Match, Slight Cabbage
  • Oxidative Notes (if neutral barrels are employed): Hazelnut, Almond, Cheese Rind
  • Floral: Faint White Flowers, Apple Blossoms, Hawthorn, Acacia
  • Earth: High Minerality, Stony, Chalk, Saline/Seaspray, Oyster Shell, Button Mushroom
  • Oak: None or Neutral Barrel
• Structure: Bone Dry to Dry, Moderate to Moderate Plus Body, Elevated to High Acidity, Moderate Alcohol

Typical Descriptors and Structure for Côte de Beaune Chardonnay

• Visual: Straw to Yellow/Pale Gold, Moderate to Moderate Plus Concentration
• Aromas/Flavors: Moderate to Moderate Plus Intensity
  • Fruit: Tree Fruits (Green/Yellow Apple, Pear, Quince), Citrus (Lemon), Melon, Stone Fruit (White Peach, Yellow Cherry)
  • Sulphuric Note (especially in youth): Flint, Burnt Match, Slight Cabbage
  • Oxidative Notes: Almond, Hazelnut, Cheese Rind
  • Malolactic Notes: Slight Butter, Crème Fraiche/Sour Cream
  • Floral: White Flowers, Acacia, Hawthorn, Honeysuckle, Apple Blossoms
  • Other: Slight Spice, Slight Savory Herbs
  • Earth: Moderate to High Minerality, Limestone, Button Mushroom
  • Oak: Low to High Use of New French Oak, Toffee, Salted Caramel, Butterscotch, Sweet Baking Spices, Cinnamon, Toast, Smoke
  • Bottle Age Aromas: Truffle, Honey, Nut
• Structure: Dry, Moderate to Full Body, Elevated Acidity, Moderate to Elevated Alcohol

Typical Descriptors and Structure for Oak-Driven California Chardonnay

• Visual: Yellow/Pale Gold, Moderate Plus Concentration
• Aromas/Flavors: Moderate to Moderate Plus Intensity
  • Fruit: Ripe Tree Fruits (Yellow Apple, Baked Pear), Ripe Citrus (Meyer Lemon), Ripe Apricot, Tropical Fruits (Ripe Pineapple, Mango), Melon
  • Floral: White Flowers, Apple Blossoms, Honeysuckle
  • Oxidative Notes: Hazelnut, Almond
  • Malolactic Notes: Butter, Yogurt, Crème Fraiche/Sour Cream
  • Other: Sweet/Canned Corn
  • Earth: Low Minerality, Slight Limestone
  • Oak: Moderate to High Use of New French Oak, Toffee, Salted Caramel, Butterscotch, Sweet Baking Spices, Vanilla, Pie Crust, Toast

Structure: Dry (may have slight residual sugar), Moderate Plus to Full Body, Moderate Acidity, Elevated Alcohol