Chardonnay Flashcards
Features
Dry Light to full bodied Range of techniques can be used to make sparkling wines Least ripe- green fruits and lemon Moderate ripe- Stone fruit Most ripe- melon, banana, pineapple
Cool climate Chardonnay
High acidity, light to medium body and flavours of green fruits (apple and pear), citrus fruits (lemon and lime) and wet stones
Medium climate chardonnay
Medium to high acidity, medium to full body and flavours of lemon, stone fruits (peach) and sometimes tropical fruits (melon).
Warm climate chardonnay
Full bodied, medium acidity and dominated by flavours of stone dry it (peach) and sometimes tropical fruit (pineapple and banana)
Secondary flavours are from what wine making techniques?
Adjustments - acidification
Malolactic conversion
Lees contact
Oak
Regions
France, Burgundy- Bourgogne, Chablis, Côte d’Or (Meursault, Puligny-Montrachet), Mâconnais (Mâcon, Pouilly-Fuissé)
South France
USA- California - Carneros, Sonoma, Napa Valley, Santa Barbara County
Oregon
Australia- south eastern Aus, Adelaide Hills, Yarra Valley, Margaret River
New Zealand- Marlborough, Hawkes Bay
Chile - Casablanca Valley, Central Valley
South Africa- Western Cape, Walker Bay
Bourgogne AOC Chardonnay
Grapes grown anywhere in Burgundy. Usually simple with apple and lemon characteristics and high acidity.
Chablis AOC Chardonnay
A village appellation. Cool climate, dry wines with high acidity and flavours of apple, lemon and wet stones.
Côte d’Or
Moderate climate, and the grapes achieve more ripe fruit flavours (peach and melon) then are commonly found in Chablis.
The villages of me easily and Puligny-Montrachet produce very good chardonnay. The premier cru and grand cru vineyards here produce wines that can develop tertiary flavours (hazelnut and mushroom) for decades in the bottle
Mâconnais
A sub region in Burgundy that sources fruity and mostly unoaked Chardonnay with simple flavours (lemon, peach, melon) labelled Mâcon AOC
Pouilly-Fuissé AOC offers concentrated stone fruit and tropical fruit flavours. They are often matured in oak barrels.
South of France
Warmer climate.
The vineyards here produce high volumes of ripe, fruity Chardonnay with flavours of peach, pineapple and banana. Most of the wines are labeled IGP.
USA California
Central Valley- peach and pineapple flavours with medium acidity and body. Any oak is from chips or staves.
Carneros and Sonoma- cooled by various influences, which helps the grape retain acidity while developing complex fruit flavours
Napa Valley- known for producing full bodied Chardonnay with pronounced tropical fruit flavours and complemented by vanilla and spice from new oak.
USA Oregon
High acidity, and a broad range of flavours from citrus (lemon) to tropical notes (melon)
Australia
South east- sometime used for blends
Adelaide Hills and Yarra Valley- cooked by ocean currents which allow for longer growing season and produce wines with ripe stone fruit flavours (peach) and sometimes tropical fruit (pineapple and banana)
They typically have medium to high acidity and carefully balanced oak
Margaret River - warm climate but with a cooling breeze. Medium to full bodied with ripe stone fruit (peach) and tropical fruit (pineapple)
New Zealand
Marlborough- north eastern New Zealand, cool to moderate climate. Ripe lemon, peach and melon. High natural acidity and subtle oak.
Hawke’s Bay- east coast of the north island, moderate climate. Full bodied wines that are balanced by high sci it’s and pronounced stone fruit flavours.
