OK, so it grows easily, pretty much everywhere on the planet between 30°-50° North & South of the equator. But CHARDONNAY’s home is Burgundy, France.

A natural PINOT x GOUAIS BLANC cross as confirmed to us by the entirely awesome ‘Wine Grapes’ by Robinson, Harding & Vouillamoz. And we are absolutely nobody to challenge the spell-binding research data that they serve up. More than a BOOK, it’s a whopping 1242 page grape compass, couch companion and summer evening aperitivo hammock-humdinger. We’ll keep saying it, for all adventurous types, seeking the heritage of your favourite nectar, if you don’t have this book already, go, go, go….GO….get it. NOW!

Hot or cold climate, Chardonnay grows well. It’s relatively thin skinned and yes it’s prone to issues in the vineyard (spring frost damage among them). But which variety hasn’t got issues? What’s important for most is that it ripens easily and early. This alone is principally why it is central to the creation of a vast GLOBAL range of mono-varietal, blended, dry, sparkling and even sweet wines.

Whenever the discussion turns to focus on Quality Chardonnay, light is shone on where it’s grown and the treatment the grapes receive in the winery. In the right hands and the perfect environment, it can deliver wines of immense expression that ultimately may tell you where the wine comes from.

The predominant soil composition here is known as Kimmeridgean (and/or Portlandian soil). Check out the towns Kimmeridge & Portland, Dorset, England, after which they’re named.

Prized for its composition of limestone, calcareous clay and marine fossilised shells, all Chablis’ Grand Cru and Premier Cru vineyards are planted primarily on Kimmeridgean soil. For winemakers like Patrick, the stoney, smokey, flint-like minerality that it imparts is what they seek. Science is still trying to figure out why it makes such a difference but it does.

This sense of place is what Top Cru Chablis winemakers want to stamp on their Chablis. And Chardonnay’s versatility helps them do just that. Curiously machine harvesting is widespread in the greater Chablis region, but Patrick prefers that every bunch of his grapes is hand picked. This careful transfer from vineyard to the winery ensures he gets the best out of his fruit.