All wines

Les Clos is the benchmark Chablis Grand Cru, and Fèvre farms 4.11 hectares of it — sixteen per cent of the appellation — on the sunniest upper slopes.

Valmur lies between Vaudésir and Les Clos and takes something from each: the fruit of one, the frame of the other.

Vaudésir is the most amphitheatre-like of the Chablis Grand Crus, and Fèvre's steep, fully south-facing 1.2 hectares give it energy rathe...

A family estate blending several of its own Kimmeridgian parcels rather than buying fruit in, which is rarer at this level of Chablis tha...

Goulley went organic in 1991, among the very first in Chablis to do so, and still farms every hectare that way with minimal sulphur.

A grower's Chablis made entirely without oak, so what reaches the glass is Kimmeridgian limestone and citrus rather than barrel.

A Chablis house that built its name buying back Premier and Grand Cru land, applying the same gravity handling and steel ageing to its village wine.

Yering Station was Victoria's first vineyard and its Reserve Chardonnay is the serious end of the range, built from old Mendoza clone blo...

Ben Glover is one of Marlborough's most experienced winemakers and Amped is where he takes the region somewhere other than Sauvignon Blanc.

A serious Stellenbosch Chardonnay built for tension rather than weight: barrel-fermented for texture, then held back from malolactic ferm...

High-altitude Chardonnay from the Hautes-Côtes, where cool north-west facing slopes and a wide day-night swing keep the acidity that warm...

Educato shows what limestone at 380 to 400 metres does for Chardonnay in the Langhe.

A single south-east facing block on limestone, planted at 11,111 vines per hectare and farmed biodynamically since it went in the ground.

Craggy Range is one of the few New Zealand wineries that can be relied on across an entire range, and Kidnappers is where its Chardonnay ...

Chardonnay has been in the ground at Epanomi since 1983, long enough for the estate to know exactly what it wants from it: barrel ferment...

Barrel-fermented Chardonnay aged on its lees in new 500-litre oak usually comes from much further north and costs a good deal more.

Cool-site Chardonnay with the oak used sparingly, letting the acidity carry the wine.

Löwengang was the first Alto Adige white to establish itself on the international market, and it remains the wine that defines the estate.

Far Niente has built its name on Chardonnay since the estate was revived in 1979, and this is one of Napa's reference bottlings for the b...

Freemark Abbey has been making Napa Chardonnay since the nineteenth century, and this is the house style at its most recognisable: French...

Old vines planted in the 1980s on North Canterbury clay, wild-fermented and split between new oak and concrete.

The R Collection is Raymond's everyday range, blended across North and Central Coast sites so it tastes the same every year.

Gingin clone, whole-bunch pressed, wild-fermented in barrel and stirred on lees for nine months with no malolactic conversion: the recipe...

No malolactic conversion and only a fifth new oak, so the barrel adds texture rather than butter and the wine stays taut and citrus-drive...