Domaine Chandon’s craft combines the magic of cool-climate grapes, time-honoured production techniques and decades of experience to elevate our wines on a world-class stage. We create still wines of elegance and finesse and sparkling drops using the time-honoured méthode traditionelle. What is méthode traditionnelle, you ask? The alchemy of bubbles. Centuries ago, the practice ripened in France’s Champagne region, where the grape juice underwent two separate fermentations – one in barrel, the second in bottle, producing exceptionally fine, tiny bubbles. A visit to our Yarra Valley winemaking home is a truly unique wine tourism experience where enthusiastic and knowledgeable wine hosts build understanding of the wonder of winemaking. For those who are food fanatics, a sophisticated and relaxed meal can be enjoyed in the Restaurant, matched by incomparable views of the glorious Yarra Valley.
Chandon flies the flag as the only Australian sparkling specialists with genuine French heritage. It all begins decades ago, when Moët & Chandon dared to dream differently, believing that the unknown could deliver brilliant opportunity. Produce superlative sparkling wines outside its hallowed French terroir? Mais bien sûr!
In 1959, our founder Robert-Jean de Vogüé and his oenologist Renaud Poirier took the road less travelled to Mendoza, Argentina, and collaborated with local winemakers to apply Champagne expertise to local varieties. What resulted was the first of many collaborations, which saw Chandon craft sparkling expressions from New World terroir that captivated critics and brought smiles to drinkers’ faces.
In 1973, an unexpected meeting of minds occurred between our founder Robert-Jean de Vogüé and Californian entrepreneur John Wright – they shared a vision for exploring new horizons and those pursuits gave rise to an inspiring estate in the Napa Valley, which now crafts exceptional wines with a Californian character.
During the mid-1980s, in a flash of serendipity, a team of Chandon’s wine whisperers struck gold at Green Point, an old dairy farm in Victoria’s Yarra Valley. The cool climate and great soil combined to make a picture-perfect home for Domaine Chandon. Since 1986, this is where Australia’s leading méthode traditionnelle producer has been confidently crafting sparkling and still wines that are stamped with the distinct style that is Chandon.
A voracious love for our cool corner of the earth and a collective experience as wide as it is long combine to inspire our team every day.
Dan Buckle, Chandon Senior Winemaker
Dan captains the Chandon ship with poise and aplomb – his attention to detail is on show in every sip of a Chandon wine.
Is there beauty in wine? Dan Buckle believes so. One of his chief tasks as Chandon’s Senior Winemaker is to conjure beauty in the bottle – wine has to be delicious. Simple as that. The importance of blending is paramount, and he draws on the traditions of Chandon’s esteemed French heritage to achieve this poise and elegance.
Dionysus is in Dan’s blood, beginning with his father’s own vineyard on the Mornington Peninsula where he roped in Dan to plant, prune and pick throughout his teenage years, and beyond. Dan jumped into the wine retail market, then studied for a Bachelor of Applied Science in Wine. It’s a tale of wanderlust from there, moving between vintages in Bordeaux, Burgundy and Champagne, and time spent at Coldstream Hills, Yering Station and Mount Langi Ghiran.
Sip on a Chandon wine, guided by Dan’s meticulous hand, and expect distinctive Chandon charisma, with a serve of the unexpected on the side.
Glenn Thompson, Chandon Winemaker
Glenn guides the sparkling production at Chandon after a career spent studying the nuances of cool-climate zones.
As Chandon’s Sparkling Winemaker, Glenn’s responsibility sits not only in the house of bubbles, but across the entire Chandon portfolio, assisting as a core member of the winemaking team.
Glenn’s interest in the wine game was piqued in his role as restaurant manager many moons ago. His timeline looks a little like this: fine wine retail, Bass Phillip Wines, followed by a four-year spell at De Bortoli in the Yarra Valley, before joining the team at Chandon as Operations Winemaker in 2005, completing his winemaking studies the same year. That’s one steep curve in a very short time frame.
It doesn’t stop there. In 2007, Glenn was promoted to the position of winemaker and in 2008 Glenn took a leading role in all winemaking at Chandon. Santé!
Adam Keath, Chandon Winemaker
Quality is foremost in Adam’s mind as winemaker across both still and sparkling production at Chandon.
Adam brings a love of wine that was ignited during a spell of study and work in hospitality and restaurant management. Brimful of enthusiasm, Adam was welcomed to the Chandon fold in 2002 when he worked his first vintage as cellar hand.
Since then, a brief interlude saw Adam dip his toes into the wine game at Scotchman’s Hill, on Victoria’s Bellarine Peninsula, but a short time later Adam returned to Chandon for the 2003 vintage and has remained firmly attached ever since. Further wine study and a rigorous vintage at Margaret River’s Cape Mentelle have drawn more runs on the board and a recharged focus on commitment and quality, elevating Adam to the position of Chandon’s Winemaker in 2008, which comes with the responsibility for production across both still and sparkling wines.
Daniel Dujic, Viticulturist
Viticulture is Daniel’s second name – he masterminds the evolution of Chandon’s vineyards and pursues the best fruit on offer in Australia’s coolest climates.
Daniel’s confessions as a wine lover begin with a visit to his grandparents’ vineyard near Trieste in Italy. He was 10 years old and wine at the table was a very ordinary, very Mediterranean sight. His interest in viticulture was duly sparked and the rest, as they say, is le histoire.
After a brief career in media, Daniel completed a Bachelor of Applied Science in Horticulture and a Graduate Diploma of Applied Science. The Yarra Valley holds an attraction for Daniel, given his entire viticultural career plays out on this cool-climate stage. In 2007, Daniel joined Chandon and has since guided the expansion of the company’s vineyards, while hunting for premium fruit in the coolest regions of Victoria and Tasmania.
What floats Daniel’s vinous boat? The impact region and vintage have on wine style, and their importance in blending. And a devotion to the sport of cycling sees Daniel compete in mountain bike marathons, culminating in a moderate intake of sparkling wine to aid in his recovery.
Our wines couple Australian expertise with 250 years of Champagne history in every bottle.
Chandon is one of the leaders of the Australian sparkling wine market, exclusively producing sparkling wines from the Champagne varieties of Chardonnay, Pinot Noir and Pinot Meunier. Pairing innovation with the traditional techniques of our founders, our sparkling wines are crafted from diverse vineyard sources using only the méthode traditionnelle. Chandon sparkling wines are known for exceptional fruit expression, creamy textures, fine bead and rich character from long yeast ageing.
With an original vision to produce ultra-premium Australian sparkling wine, Chandon winemakers quickly realised the regional and viticultural potential to craft varietal still wines. In the early 1990s, the Chandon winemaking team began producing small quantities of still wines using grapes sourced from some of the exceptional Victorian vineyards suppling fruit for Chandon sparkling wines. Since then, the winemaking team has refined the varietal wine philosophy, selecting cool climate vineyard sites ideally suited to each wine style. These dynamic wines bring sophistication and magnetism to any occasion.