Chardonnay (Australia)

It’s safe to say that most roads in Australian wine country lead to Chardonnay! Cultivated in most of Australia’s wine regions, this nation grows more Chardonnay than most countries on the planet, coming in 3rd place after France and the United States. Originally introduced to the continent in 1832, Chardonnay production really got rolling in the 1950s and it was just a few short decades later that these wines started showing up at competitions worldwide - and winning. They say that there’s a Chardonnay for everyone and it couldn’t be more true in Australia. If lush, tropical fruit flavors make your mouth water, look no further than Western Australia, where the hot dry summers and mild winters imbue grapes with rich, fruit-forward notes. These wines tend to spend some time in oak, which gives creamy butter and vanilla notes, comparable to traditional California Chardonnays. If you crave crisp and clean styles, with notes of citrus, green apple, and minerality (think Chablis in Burgundy) head to cooler regions like Tasmania or Victoria. For a bit of both worlds, sip a Chardonnay from Yarra Valley or Mornington Peninsula. These cooler regions often produce wines with clean, citrus notes, but winemakers here tend to use a bit of oak, so expect a fresh wine with vanilla notes, perfect for the patio in summer.