The unoaked Chardonnay displays pronounced fruit aromas of apple, quince and some tropical notes. When fermented or matured in oak barrels, the wine develops buttery and toasty aromas, a richness and nuances of white bread, dried fruit and raisons.


probably Burgundy, France


Natural crossing of Burgunder x Heunisch

Vineyard area

1,925.80 ha; 4.3%

Vineyard area

Chardonnay gained importance in Austrian vineyards only at the end of the last century, although the variety already had long been cultivated here, especially in Steiermark. In earlier days, often no differentiation was made between between Weißer Burgunder (Pinot blanc) and Chardonnay. Even statistically, both varieties were ranked together as one grape (Weißer Burgunder). In Steiermark, the name Morillon is traditionally used as a synonym for Chardonnay.


A picture shows grapes of the grape variety Chardonnay
© Austrian Wine / Oberleitner

Important ampelographic features


medium-sized, pentagonal, few lobes, exposed petiole, open

Grape cluster

medium; dense round berries, conical, often has wings, yellowish-green colour

Morillon is genetically identical to the Chardonnay variety. Specialists see little differences in the colour of the leaves and buds. There are also no differences in the characteristics of the bunches.

Significance, conditions

The variety is grown throughout the world and yields some of the most sought-after wines anywhere. It is also used for base wine in Champagne production. Warm sites with deep soil, good water retention and ample limestone content are required.



very early
early to middle
middle to late
very late

Area under vine in each of Austria’s wine-growing regions
(as a proportion of the variety’s total area)

Click on a wine origin in the list to view its wine-growing regions.

Gesamtfläche in Österreich: 1925.80

© Austrian Wine / Blickwerk Fotografie

Characteristics of the wine

Depending on maturity levels, wines can range from unripe, thin and grassy to fully ripe and powerful. There are two types of maturation  – in “classic” steel tanks, which accentuates fruit and animated acidity; and the the most widely used method internationally – malolactic fermentation and ageing in barriques. The most important feature of a great Chardonnay is complexity, which comes through only when grapes are grown in especially good sites with calcareous soil. The best examples of these complex Chardonnays are from northern Burgenland and Steiermark, and from some sites in Niederösterreich and Wien (Vienna).



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