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Chardonnay

Chardonnay

Chardonnay is one of the world’s most widespread white wine grapes, capable of producing styles that range from lean and mineral to fuller and more textured. Browse our selection below to find the style that suits you.

What you taste in the glass depends largely on climate and winemaking. Cooler regions tend to give higher acidity and cleaner flavours such as citrus and green apple, while warmer climates push the fruit profile towards peach, melon and tropical notes. Oak ageing and malolactic fermentation can add weight and a creamier feel, though plenty of good Chardonnay is made with restraint.

Our range includes classic regions such as Burgundy alongside newer expressions, including still Chardonnay from England.

If you’d like more background, you can read our guide: Chardonnay: A Journey to Global Dominance.

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Choosing a Chardonnay wine

If you’re not sure where to start, thinking about climate and winemaking is usually more helpful than focusing on price alone.

  • Cooler-climate styles tend to be fresher, with higher acidity and flavours such as citrus, apple and stone fruit.
  • Warmer-climate styles are usually fuller-bodied, with riper fruit and softer acidity.
  • Oak ageing and malolactic fermentation can add weight and texture, but restraint matters more than technique.

Our selection focuses on balance and clarity rather than fashion, with wines chosen because they drink well rather than shout loudly.

Chardonnay FAQs

  • Is Chardonnay a dry white wine?
    Most Chardonnay is dry. Styles range from crisp and mineral to fuller and more textured, but sweetness is rare.
  • What does it taste like?
    Cooler climates tend to give citrus, green apple and higher acidity. Warmer regions lean riper, with peach, melon and tropical notes.
  • What is the difference between oaked and unoaked styles?
    Unoaked wines are usually fresher and more direct. Oak ageing can add spice, toast and a rounder texture.
  • Is it always buttery?
    No. A buttery character comes from malolactic fermentation and is more common in warmer-climate styles.
  • What food goes well with it?
    Lighter styles suit seafood and vegetables. Fuller, oak-aged wines work well with roast chicken and richer sauces.
  • Where should I start if I am not sure what style I like?
    If you are unsure, start with cooler-climate or lightly oaked wines for balance and versatility.