Despite being a grape that is grown in all of the globe’s major winemaking areas, our judges tasted some pleasantly surprising examples from countries less known for their Chardonnay prowess. Read on for the results in full, including top medallists from California and the Western Cape, as well as Romania and Greece.

In the many years we’ve run the Chardonnay Masters, this year’s results were the best. Such a high tally of topscoring wines is testament to better winemaking, along with an improved decision making when it comes to picking times, ensuring grapes are harvested when neither under- or over-ripe. After all, Chardonnay can, easily it seems, veer into two extremes – it can be picked early to create something that lacks the juiciness that comes with fully ripe berries, or it’s harvested late to yield a wine with high sugars, and therefore burning alcohol levels, coupled with dried fruit flavours and a lack of freshness. In between such opposites there’s quite a wide spectrum of appealing Chardonnay styles, providing diversity to the varietally defined category. Add to this the influence of source area, and you have a complex selection of wines, even though they are all made with the same grape.

Not only was the quality this year higher than ever, but the range of regions broader than in the past, with countries making delicious Chardonnays including Mexico, Turkey and Greece – none of which are traditionally associated with fine examples of the grape.

As for the overall stylistic success of the Chardonnay being made in 2020, that comes down to more than picking times. This is a grape where practices in the cellar are key to the resulting wine’s quality, expression, and overall level of interest.

This concerns techniques to augment texture and flavour in Chardonnays through lees contact and management, and oak influence, along with the common practice of malolactic conversion, which sees the tart-tasting malic acids transformed into softer lactic ones under the action of bacteria.

Not all Chardonnays that eschew this latter process are unpleasantly acidic: some that undergo it can become unpalatable if, rather than taking on a creamy taste, they develop one that’s overtly buttery.

What about oak and lees? In both cases, these should impart an additional richness to the wine’s texture, and some complementary flavours, from nuts to toast, matchstick and vanilla. The wood influence in particular should be in harmony with the base wine; it should not mask the characters of the Chardonnay, and, in general terms, a stronger, juicier wine can handle a more powerful influence from barrels – or more new oak.

Then there are the lees to consider, a byproduct of the winemaking process that can be stirred to bring a nutty richness or left undisturbed to scavenge oxygen from the wine, and bring about ‘reductive’ flavours, which can be pleasingly, gently sulphuric – like a freshly struck match – or, if not managed properly, turn nasty, adding aromas similar to rotten eggs.

TEXTURE AND FRESHNESS

In 2020 the top-scorers managed to achieve something important for Chardonnay – a wine with texture and freshness. This is a grape that’s capable of producing white wines with a certain weight, along with cleansing natural acidity.

Neither I nor my fellow tasters rated the bony samples, even if they offered high levels of refreshment. There are plenty of grapes grown worldwide that suit a linear, taut wine style. To try and create such a wine type with Chardonnay not only means missing out on its capability to turn out something more generous, but also risks disappointing the consumer, who generally opts for this grape when seeking a textural style of white (Chablis being the exception, but chosen for its unique style, which is based on this region’s site and climate specifics, rather than the base variety).

Now, let’s consider the outstanding samples. With so many Golds this year, I’ve picked out some personal favourites and unusual discoveries from the tasting, but all of those listed in the tables will satisfy the Chardonnay lover.

In the sparkling category, a mention has to go to Kent producer Gusbourne, whose blanc de blancs really was a brilliant example of pure Chardonnay traditional method fizz, with a bit more fruit than you might find in the equivalent from Champagne, such as the excellent example we had from Ayala, but with no less freshness, or biscuity complexity.

Moving on to the still wines, and dropping down to sub-£10 Chardonnay, I was delighted to taste a really delicious, fruity, gently creamy sample in the unoaked category, which hailed from Casablanca in Chile, made by Morandé.

We also tasted a rare example of an outstanding (if pricy) unoaked Chardonnay, which was the Acero – meaning ‘steel’ in Spanish – from the Marimar Estate in Russian River Valley, a property owned by Torres.

Back to sub-£10, but in the oaked sector, it turned out we had awarded Jacob’s Creek Classic Chardonnay a Gold medal, confirming this really is a great big-brand bottle of Chardonnay for a bargain price.

Moving a little further up cost-wise, but not much, was a lovely cream, cashew and peach-flavoured Chardonnay from Romania, called Sole, and made by the reliable Cramele Recas.

Between £20 and £30, judging by the number of Golds awarded, this is a sweet spot price wise for fine Chardonnay, with the standout sample coming from Tempus Two in Australia’s Hunter Valley.

But the top scorers here were mostly from Australia, or California, although there were a few rivals from rather less likely sources, such as great bottles from Mexico (Vinicola San Lorenzo), and Turkey (Chamlija). Furthermore, there was a wonderful find from Alpha Estate in Greece, which was bright, toasty, textured and affordable.

Another source of excitement in this price band was a Gold medallist from pop star Kylie Minogue. Made for her by the first-rate Howard Park in Margaret River, this was the first time Kylie’s new-launch wine had been taste tested blind against its peers. Those who are sceptical about celebrity-backed wines should be reassured – this is a great glass of Chardonnay.

Chardonnay Master: Capensis from the Western Cape

BEAUTIFUL AND TEXTURED

Over £30 and we tasted a beautiful and textured Chardonnay from Daou in Paso Robles, and a more smoky, toasty type from Marisco in Marlborough. And at the very top end, over £50, the wow factor was certainly evident, in particular among the Californian Chardonnays of Stonestreet (Alexander Valley), Marimar (Green Valley) and The Barn (Sonoma County).

My highest scorer, however, hailed from South Africa. Capensis is a relatively new top-end white from the Western Cape, made by California’s Chardonnay experts, Jackson Family Wines. It’s outstanding, mixing creamy, toasty oak, and peach and apple fruit with the perfect Chardonnay texture: it’s soft and rich as it hits the tongue, zesty and bright as it slips down the throat, with a lovely lingering note of freshly roasted nuts.

It’s not cheap, at close to £100, but when viewed relative to the price of grand cru white Burgundy, which Capensis would rival for quality, it’s doesn’t seem so expensive either.

Please see the tables below, which feature all the medallists from this year’s competition.

Sparkling Chardonnay

Unoaked Still Chardonnay

Oaked Still Chardonnay

About the competition