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Chardonnay
Chardonnay is the Yarra Valley's most widely planted white grape variety producing a range of styles. From complex, oaked wines to elegant restrained styles, Chardonnay is often made using traditional Burgundian winemaking techniques. This variety can be blended with Pinot Noir to form the base wine for the sparkling wine.
"While there is a distinctive fig and white peach flavour substrate to all Yarra Valley Chardonnays, there is tremendous diversity in weight, texture and richness that partly reflects vintage variation and partly differing winemaking philosophies and techniques as well as vineyard terroir. What is undoubted is the capacity of the Yarra Valley to produce long-lived Chardonnay of the highest quality." Australian Wine and Brandy Corporation. Serve Yarra Valley Chardonnay with full flavoured seafood or poultry.
Sauvignon Blanc
Sauvignon Blanc produces vibrant wines with full flavour and a crisp acid finish. These styles are generally unoaked, although more recent styles are incorporating oak fermentation and maturation.
Sauvignon Blanc/Semillon
Sauvignon Blanc may be blended with Semillon to give a fuller, rounder flavour and aging potential. Serve Yarra Valley Sauvignon Blanc/Semillon as an aperitif or with fish, goats cheese or roasted vegetables.
Pinot Gris
Pinot Gris is thought to be a mutation of Pinot Noir and originated in France. From here it spread to the Italian Alps, where it became known as Pinot Grigio and was made in a lighter, more acidic style. Flavours include honey, pear or peach juice and a hint of vanilla. Serve with contemporary cuisine such as lightly spiced Asian food.
Other white varieties in the Yarra Valley
Riesling, Viognier, Gewürztraminer, Marsanne, Rousanne and Verduzzo. |
