Chardonnay

Chardonnay is the most planted quality white grape in the world. Its success comes precisely from its neutrality: it's a grape without a strong aromatic profile of its own, which makes it a canvas where terroir and winemaking decisions show through with clarity. Hence the vast difference between an austere, mineral Chablis, a rich and complex Meursault, and a Napa Valley with toasted oak. In Champagne it's one of the three pillars (alongside Pinot Noir and Pinot Meunier) and, as Blanc de Blancs, it produces elegant sparkling wines with great aging potential. It's highly versatile in the winery: malolactic fermentation gives it butter notes, lees aging brings brioche, new oak adds toasted flavors. In Argentina, Chardonnay found its place in high, cool regions: the Uco Valley—especially Tupungato—and the Alto Valle de Río Negro produce the country's most elegant Chardonnays. The current Argentine trend moves toward a less oaked, more mineral style, moving away from the buttery California style of the 90s.