Chardonnay

Chardonnay — the shape-shifter of white wine
From lean and mineral to rich and creamy, Chardonnay is all about place and craft. In Australia and New Zealand it shines—from Adelaide Hills and Yarra Valley to Mornington, Margaret River, Tasmania, and across the ditch in Kumeu/Hawke’s Bay—with styles that range from citrus-charged and unoaked to luxurious, barrel-fermented powerhouses.

What it tastes like
• Citrus (lemon, grapefruit), green apple, white peach
• Florals, struck-flint/mineral in cooler sites
• Cashew, brioche, vanilla & spice when barrel-aged/lees-stirred
• Texture: crisp and linear → plush and creamy (depending on winemaking)