The Chardonnay Revival
Chardonnay has always been a wine of paradoxes. It’s both the people’s grape and the sommelier’s darling. It’s straightforward to grow, yet endlessly expressive. It’s the creamy, oak-aged icon of California and the razor-sharp, mineral-edged muse of Chablis. In short, Chardonnay contains multitudes. And right now? It’s having a golden revival.
But let’s start at the beginning. The name Chardonnay is believed to have originated from the small French village of the same name in Burgundy. Yet, others believe the name comes from the Hebrew phrase “Sha’har Adonai”, which means “gate of God”. Either way, it’s Burgundy that Chardonnay calls home, its limestone-rich soils creating wines that are elegant, restrained, and singing with minerality. The lean, steely wines of Chablis, a northern Burgundy appellation, redefined what white wine could be: clean, crisp, and unapologetically austere. Travel further south to Meursault or Puligny-Montrachet and you meet Chardonnay’s richer, silkier side – stone fruit, hazelnuts and hints of toasted brioche, all supported by luxurious oak.
Then came California. In the 1980s and 90s, winemakers leaned into sunshine and cellar practices to craft bold, buttery Chardonnays with lashings of buttery vanilla and tropical fruit. It was indulgent, it was glamorous – and for a time, it was everywhere. Too everywhere. ABC, aka Anything But Chardonnay, became the rallying cry of wine drinkers craving something fresher, more subtle. But like all comebacks worth waiting for, Chardonnay didn’t disappear. It evolved.
Today, the pendulum has swung toward balance. Around the world, winemakers are taking a lighter touch with oak, celebrating acidity and letting terroir shine. In Australia’s Margaret River, you’ll find Chardonnay with citrus, flint and saline finesse. Oregon’s cooler vineyards deliver texture and tension. And in Chile, it’s all about vibrancy and clarity. The new wave of Chardonnay is precise, pure and refreshingly honest
South Africa, though, is doing something quietly extraordinary. From the breezy slopes of Elgin to the misty valleys of Hemel-en-Aarde, Chardonnay is thriving. Here, cool-climate expressions are zesty and pure – think lemon peel, green apple, and flint. Move into warmer climates like Robertson or the foothills of Stellenbosch and you’ll taste a richer, more opulent style: baked pear, vanilla cream and a touch of spice. What unites them is craftsmanship and confidence. South African Chardonnay is no longer trying to mimic Burgundy or California – it’s defining its own signature. Whether unoaked and zesty or barrel-aged and complex, South African Chardonnays punch far above their price point. And the world is taking notice.
Regardless of where its grown, Chardonnay’s beauty lies in its innate ability to pair with food. We suggest letting style lead the way. Lean, unoaked Chardonnay is brilliant with oysters, grilled prawns, or a tangy goat’s cheese salad. Richer, barrel-aged versions hold their own against creamy pastas, roast chicken and even a decadent seafood curry.
At Belthazar, we’ve curated a list that celebrates Chardonnay’s full range: from steely to indulgent. Whether you’re chasing that coastal freshness or longing for a golden oaked plushness, there’s a bottle waiting for you here. Our sommeliers are always ready to guide you to a style you’ll fall for – even if you’ve sworn off Chardonnay before. Come and rediscover the golden grape that started it all and let us pour you something extraordinary. Because Chardonnay isn’t just back – it’s better than ever.
6 June 2025
