Chardonnay Is Still King—And These Top-Rated Bottles Prove It

Chardonnay remains the most widely planted and beloved white grape globally, defying its „buttery“ stereotype with immense adaptability and versatility. Its regional expressions are vast, from California’s richer, vanilla-oaked styles to Burgundy’s crisp, high-acid Chablis.

New Zealand is gaining recognition for its evolving quality, while Australian Chardonnay, particularly from Margaret River, is lauded for balancing bright acidity with rich fruit. Oregon produces lighter, zestier wines with balanced acidity, and Washington offers even crisper, elegant Chardonnays known for their tart fruit and structural integrity. These diverse examples highlight Chardonnay’s enduring status as a king among white wines.

To the Anything-But-Chardonnay club, we have one word: sorry. In the world of white wine, the varietal still rules—despite decades of bad press around the grape’s defining descriptor being “buttery” and snobs declaring it uncool.

Chardonnay is the most widely planted white grape on the planet, beloved by growers for its adaptability and by winemakers for its versatility. The wine’s regional nuances are vast and varied. Of course, there’s the richer side with vanilla notes courtesy of oak, which put California on the map. Then there’s the crisp, high-acid style achieved by aging in stainless steel, which Chablis has built its reputation around. From France to the United States and beyond, exceptional bottles are produced all over the world. 

To help you get started on your Chardonnay journey (or change some ABCers’ minds), we pulled together the best selections for every palate.

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Burgundy

Burgundy is sacred ground for Chardonnay, where white wine is synonymous with the varietal. “When my nose catches an ethereal mix of delicate florals, vibrant citrus—whether lean or rich—and a whisper of minerality, like salt or limestone, I know I’m in Burgundy,” says Anna-Christina Cabrales, Wine Enthusiast’s Tasting Director. “It’s a complete, unmistakable expression—one that’s nearly impossible to replicate.”

Grand Cru Chablis is an experience, and this bottling is no exception. Entrancing aromas of brioche, pastry dough and Empire apple open on the nose that sees a touch of honeysuckle and forest floor. The palate is sinewy muscular in texture with restrained flavors in comparison to the nose. Editors’ Choice. 94 Points — Anna-Christina Cabrales

$165
Wine.com

There is a beautiful intensity to this wine that makes you want to chase it in its youth. A perfumed nose of citrus oil, white peach, acacia, and peony leads into a rich and seamless palate of ripe citrus, salted butter, tight oak spice, and bergamot. Approachable now but should cellar well through 2035+. 96 Points — A.C.C.

Inquire with the importer

Bright citrus aromas with a mineral edge frame the nose with energy. The palate is taut and zesty, acidity sharpening limestone minerality that cuts cleanly across citrus pith. Textured and energetic, it lingers with refreshing precision. Equally suited for enjoying on its own or paired with fresh seafood like oysters, it thrives on vibrancy and clarity. 91 Points — A.C.C.

$83
Solano Cellars

New Zealand

While New Zealand has become renowned for perfecting Sauvignon Blanc, the region has been steadily applying the same rigor to Chardonnay.

“New Zealand has done a lot of growing up in the last decade or so when it comes to Chardonnay,” says Christina Pickard, a Wine Enthusiast Writer-at-Large who reviews wines from the region. “Better clones, better rootstock, and more knowledgeable growers and makers have raised the quality bar hugely.”

Now in its phase of experimentation, New Zealand has yet to define a singular Chardonnay style, Pickard notes. “Kiwi Chardy will, perhaps, always live in Sauvignon Blanc’s shadow; and that’s a crying shame,” she says. “But start by sipping from Chardonnay champions like those recommended below and you’ll no doubt be tempted to explore this underrated wine style more.”

This renowned producer is known for powerful, reductive white wine styles, and the ’23 Chardy is no exception. Sure, there’s prominent flinty, matchstick characters from first sniff, but they quickly mingle with roast nut, ground ginger and somewhat brighter citrus and mango rind. Combined, it’s a layered, intriguing start. The acidity lifts and sculpts the palate, countering the textural richness and viscosity, and lending tang to the nutty, flinty finish. Still young (but absolutely drinkable now), it should evoke with flare over the next decade or more. 95 Points — Christina Pickard

$47
Wine.com

Softly spoken on the nose with flint and subtle lemon and nougat aromas opening; something a bit floral and herbal waiting in the wings. It really opens up with aeration in glass to something quite pretty, even delicate. The richness on the palate is lifted by a lovely ping of acidity and tingly citrus pith, the spice and toast nuances following. Food friendly and youthful. 94 Points — C.P.

$45
Wine Chateau

The vines now at 35 years of age, Mate’s is queen of the Kumeu castle, reigning with seamless grace, quiet power and intensity, her crown jewels kept close to her chest, for now, to reveal them slowly over time. While a complete and beautifully made wine now—all coiled acidity, orchard fruit and lightly salted cashew characters amidst a slippery texture— just think of the rewards for those who wait. 98 Points — C.P.

$95
Zachy’s

Australia

Pickard, who also reviews wines from Australia, calls Chardonnay from Down Under “wildly underrated.”

“I’ve said it once—OK, many times—and I’ll say it again—probably many more times—Australian Chardonnay is hands down some of the best in the world,” she says, adding that winemakers in the country “have decoded Chardonnay’s mysteries, striking a balance between bright acidity, salt-flecked vibrant fruit, and toasty, flinty richness.

Of all the regions growing Chardonnay, “Margaret River in particular, with its dominant and distinctive ‘Gin Gin’ clone, proximity to the Indian Ocean, and moderate temperatures, shines when it comes to this variety,” she adds. 

Additionally, these bottles are food-friendly and wind up on Pickard’s dinner table frequently.

From an excellent vintage and from the distinctive “Gingin” clone, Vasse’s top Chardy is an opulent but extremely well woven wine that drinks beautifully now but could cellar for decades. Roast nuts, flint and beach shells are at the fore, alongside subtle salted citrus and melon. There’s weight, power, texture to the palate, with length and poise. An excellent example of this world class Western Aussie style. 96 Points — C.P.

$106
Mr. D Wine Merchant

A new label that combines fruit from all single vineyard sites. It’s tightly wound—even a tad austere—but there’s depth and expression of all sites, while also walking to its own distinctive beat. Waxy lemon and seashells accompany a creamier, more textural palate. A through line of bright, oh-so-Yarra Valley acidity shines. This should age beautifully—likely for several decades—but it’s a classy, food friendly drop now with aeration in glass or decanter first. 95 Points — C.P.

$55
Plum Market

Bright creamy lemony vibes open this maritime-influenced bottling from Victoria’s Mornington Peninsula. There’re notes of green melon and a toasty underbelly. Lovely high toned acidity on the palate instantly gets the mouth watering and the tongue tingling. Subtle creamy nuances add textural weight and food friendliness, leading to a long finish. A delightful modern Aussie Chardy. 94 Points — C.P.

$40
Wine Exchange

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California

California Chardonnays are often thought of as big, bold oak bombs in a glass. But these full-bodied, buttery, and vanilla-perfumed bottles are just one slice of the pie. 

“While opulent, heavily oaked Chardonnays helped put California on the map, that’s not the only style that works in the Golden State,” says Tom Capo, a Wine Enthusiast Writer-at-Large and Californian wine reviewer. “These exceptional examples balance sunshine and depth with dazzling acidity that lifts the wines, as well as making them far more ageworthy and food friendly.”

Zesty lemon, lime, and green herb aromas mingle with citrus blossoms and cinnamon on the nose of this Chardonnay. The palate delivers a surge of vibrant acidity and pithy texture, with flavors of green apple, Meyer lemon, toasted hazelnut, and chopped lemon balm echoing for over a minute. Editors’ Choice. 95 Points — Tom R. Capo

$45
Wine.com

Deftly balancing enticing flavor with structure and backbone, Smith-Madrone Chardonnay showcases the allure and verve of the variety. Lemon curd lightly spiced, mixed zest, a squeeze of pomelo and pineapple race through the palate carrying a kiss of butterscotch in the finish. 95 Points — Elaine Chukan Brown

$43
Artisan Wine & Spirits

The subtlety of this Chardonnay ensures long aging potential, as the delicate notes will evolve in harmony together. Aromas of chalk, cold marble and Asian pear recall a silky white slip on the nose. A tongue-tantalizing brightness inhibits the palate, where flashes of citrus and stonefruit ride an energetic, texturally taut frame. Drink now-2040. Cellar Selection. 96 Points — Matt Kettmann

$55
Flatiron Wines

We are at the top of the Mendocino Ridge Coast, the aromatics are heady, ethereal, with windswept, stone fruit, citrus zest, savory herbs, and the saltiness of the sea air on the nose. Vibrant, alpine, saline, dried herbs, Gaja apple skin, White nectarine, Meyer lemon on the palate. You can enjoy it now; it has lots of life. Expressive with expansive length. Cellar Selection. 97 Points — Tonya Pitts

$65
Signal Ridge

Oregon

In Oregon, Chardonnay is much lighter and zestier than in its neighbor to the south. Bottles from the state usually feature balanced acidity, crisp fruit, and linear profiles with very subtle oak. 

Over the past couple of decades, producers in the Willamette Valley have been making increasingly “racy, minerally wines on a high wire at lower Brix and pH levels than we had done previously,” David Adelsheim, founder of Adelsheim Vineyard, told Wine Enthusiast.

“Chardonnay, both in still and sparkling wines, is a growth industry in the Willamette Valley,” says Wine Enthusiast Writer-at-Large Michael Alberty. “The wine world has devoted a lot of attention to these wines, and rightfully so. Whether you are looking for a taut style framed by electrifying acidity or a slightly richer, fuller style, there’s something here for everyone to enjoy—and argue over.”

Rapidly becoming one of the Willamette Valley’s iconic vineyards, X Novo delivers once again. It begins with an undeniable aromatic blend of chamomile tea, buttered popcorn, and tart lemon curd. Blazing acidity then lights up the wine’s flavors of lemon grass, Thai basil and grilled pineapple. Pair this wine with celebrations, such as weddings, mid-term elections, and the last kid out of the house. Editors’ Choice. 96 Points — Michael Alberty

$95
Wine Solutions

The Laurelwood, a blend of fruit from Avellana, Aurora, Issimo and Paloma Vineyards, is a Chardonnay that will take your breath away with its live-wire acidity and fresh mouthfeel. After an aroma set that includes smoky flint, passion fruit, laurel leaves and a spicy touch of ginger, the Laurelwood lights up the plate with flavors of lime zest, lemon saltwater taffy and tangy gin botanicals like juniper berries and cardamom. Only pour this wine for people that you really, really like. Editors’ Choice. 95 Points — M.A.

$40
Ponzi Vineyards

With all apologies to Iggy Pop, I have a Lustral for life after tasting this compelling Chardonnay. The wine’s decadent apple aroma is almost applesauce-like, with its mild sweetness counterpointed by notes of saline and toasted filberts. Bracing acidity that will make your lips quiver brightens up Lustral’s lime, peach butter and water cracker flavors. For the second year in a row, this is a stunning wine. Editors’ Choice. 95 Points — M.A.

$95
Saison Cellar

Washington

Move farther north to Washington and the cool climate yields Chardonnays that are even lighter and crisper with the ideal combination of “ripeness, fruit, acidity, and structure,” according to Alberty. Green apple, lemon, and other tart fruits reign supreme, but flavors and aromas can vary widely, from chamomile tea to toasted hazelnuts to tangerines. High elevation and cool nights produce acidity that is elegant yet potent enough “to trigger goosebumps.”

“Washington state may not be the first thing that comes to mind when talking about Chardonnay,” Alberty says, “but that would be a mistake.”

Appropriately enough, given the fact that bears are involved, this Chardonnay is what I call a “Goldilocks wine,” where everything is just right. Twin Bear leads with a rich papaya aroma, complemented by equally tropical notes of Macadamia nuts and Thai basil. The wine’s honeydew melon, lemon verbena tea, and butter flavors glide over a rich, pleasing texture, backed by its gentle acidity: porridge down, Chardonnay fans. Editors’ Choice. 94 Points — M.A.

$45
Pursued by Bear

I’m back in my grandmother’s kitchen thank to this Chardonnay’s lemon curd with a butter crust aroma. With a bit of air time, the wine picks up mild scents of smoky flint and ripe nectarines. There’s a significant amount of new French oak at play here, and you can feel it as the wine’s texture thickens in most pleasing fashion. Flavors of yellow apples, sweet donut peaches and chamomile tea seem to glide across the palate. For Chardonnay fans who prefer their acidity to be of the non-blazing variety, Passing Time will become a favorite. Editors’ Choice. 94 Points — M.A.

$50
Passing Time

The floral and earthy scent of bee pollen buzzes about as aromas of pears, warm challah bread and toasted filberts fill the air. The rich palate showcases flavors like lime sorbet and meadowfoam honey, along with a burst of lemon and cinnamon. This is not a dream deferred if you are dreaming of finding a sumptuous Chardonnay that possesses bright, shimmering acidity that is downright jangly. 94 Points — M.A.

$60
Rasa Vineyards

More Chardonnay Coverage

• Check out our essential guide to Chardonnay.
• Then, take a deep dive into Chardonnayspeak.
• Or, read about the making of two 100-point California Chardonnays.
• If you’re ready to do some more shopping, these Chardonnays from white Burgundy are exceptional.
• And here are our favorite Chablis at every price point.
• Want to stay stateside? Here are our best California Chardonnays.

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