In Champagne, Chardonnay represents the lesser variety by area, with the majority of Blanc de Blancs made from the famous Cote des Blancs appellation to the south of Epernay. Whilst there are finer points of variation across the Cote des Blancs, it shares a common Cretaceous chalk soil and faces towards the east. By contrast, this Chandon Blanc de Blancs comes from two particular locations in the premier sparkling regions of Victoria. Specifically, the Upper Yarra Valley and the Whitlands Plateau in the King Valley. Each region is at the coolest extreme for viticulture in Victoria, and each shares a similar deep volcanic clay loam soil of comparable geological history. This permits the growing of grapes with a truly Australian signature, making it possible to craft Blanc de Blancs wines with profoundly different flavours to those grown in Champagne, such as pear blossom, jasmine florals and baked granny smith apple which are unique in Australian Chardonnay.
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