Chardonnay
For long time Chardonnay was considered to be the white form of Pinot Noir. Researchers at the University of California at Davis used DNA profiling in 1999 to prove that Chardonnay originated as a cross of an obscure, ancient, and nearly extinct variety called gouais blanc with a member of the "Pinot" family, quite likely Pinot Noir (although ampelographic research has not yet been able to pinpoint this).
Chardonnay is the noble variety of the great white burgundies of Montrachet, Meursault, Chablis and it’s one of the principal varieties of the Champagne region.
Wine characteristics are distinctive, easy to recognize. It often smells like apples, lemons, peaches or tropical fruits. Its delicacy is such that even a small percentage of another varietal blended into a Chardonnay will often completely dominate its aroma and flavor. Oak commonly takes over Chardonnay if the wine is fermented or aged in new barrels or for too long in seasoned ones.
It is a fairly vigorous variety with early budbrake (a little after Pinot Noir). It’s early maturity, just after Pinot, enable it to be grown in areas of shorter growing season.
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