Chardonnay has been called the greatest dry white wine grape in the world. It is also known as Pinot Chardonnay.

The local Chardonnays are generally oaked. Unoaked versions displaying much more character than their oaked counterparts are however appearing.

The main plantings in South Africa are in Robertson and Breedekloof.

It is generally accepted that Burgundy in France is the home of this grape and is also where some of the finest examples can be found. The variety arrived in the Cape in the second half of the 20th century, brought in illegally initially by vintners wanting to keepp ace with world trends.

This versatile variety does well in numerous regions around the world. In California the variety has achieved international success using the term ‘Chablis’ as a marketing tool. The Australian versions have also been successful.

Serve between 10° and 16° C

Shellfish, Sole/Halibut, Salmon/Tuna, Poultry, Mild cheese, cream based dips.
Medium bodied Chardonnays pair well with crayfish, smoked salmon, sushi, Thai food, mild curries, rabbit, chicken and turkey.
Full bodied Chardonnays pair well with buttery dishes, Hollandaise sauce, rich fish and chicken dishes in creamy sauces and shellfish


Sweetness Level: 
A straw colour ranging from gentle yellow to a lemon yellow white. With age, mellows to a golden yellow.
Melon orange, litchi, peach, lemon rind, grapefruit and smokey warm buttered toast if wooded.
Citrus fruit salad plus toastiness. Full flavoured.