Representing half of Australia's white wine output, Chardonnay reigns as the nation's most widely cultivated white grape. Similar to Shiraz, its adaptability allows it to thrive across diverse regions, resulting in an extensive spectrum of wine styles, making a singular "typical" Australian Chardonnay non-existent. Generally, three primary expressions emerge in Australia: the unoaked style, characterized by its freshness and vibrancy; the oaked style, offering richness and a creamy texture; and the sparkling rendition. While the 1980s and 90s saw Australia gain recognition for its bold, oak-influenced Chardonnays, contemporary examples often lean towards greater restraint and elegance. Lighter, brighter styles are commonly found from cooler areas like the Adelaide Hills, Tasmania, and the Yarra Valley, while warmer regions such as Margaret River and the Hunter Valley tend to produce richer, more full-bodied wines. The earliest Chardonnay vines were planted in Australia in the 1830s, and common flavour descriptors include citrus, peach, and nuts.