A lively Chardonnay celebration in Sydney’s CBD brings together Australian winemakers, international Champagne, generous food pairings and plenty of good company.
Life needs ‘more sunny days and Chardonnay’, so the saying goes, and apparently that’s what Sydneysiders want because the 200-capacity Chardy Party held this year at The International Hotel’s Wine Bar in Martin Place, sold out this past October Long Weekend.
So why Chardonnay? Well, Australian Chardonnay is having a renaissance, its moment in the sun, literally. We are leading the world, close behind the French, in producing rich, versatile Chardys of ‘finesse and power’; from lean and citrusy to creamy and oaky. Just ask any of the 30+ wine makers showcasing their 100+ wines: from the Margaret River and Tasmania to Tumbarumba, the Adelaide Hills, Mudgee, The Hunter and Yarra Valley, all without leaving the Sydney CBD.
Roaming from stall to stall, my friend had a hard time leaving the Ruinart Champagne Bar, the world's oldest established Champagne house, with Chardonnay the signature grape at the heart of the Maison's style. Instead of the ‘sip and spit’, we literally downed all three cuvées: R de Ruinart, the house's signature blend; the emblematic Blanc de Blancs, made entirely from Chardonnay; and the Rosé, layering red fruit character ‘over that same Chardonnay backbone’, according to our pourer.
Continuing my now solo Chardy adventure I stopped off at the De Beaurepaire wines where Luka our pourer serenaded us with tastings of their award-winning Blanc De Blancs, made in Rylstone just outside of The Hunter Valley: a sought-after terrain that replicates the terroir of its French heritage.
My choice of Chardy of the day were two from Tasmania: the smooth like butter Sisu from the Coal River Valley, and the oh so smoky Sinapius from the Piper River.
Domaine Naturaliste needs a mention because it was recently named Ray Jordan's 2026 WA Winemaker of the Year, with its rich tastings of the Floris, Purus and Artus bottlings; three distinct expressions of Margaret River Chardonnay; the Purus my favourite with its unique fruity and oaky combination giving it a refreshing taste.
By this stage, even though I had become a Chardy connoisseur, it was time to forfeit any further tastings, for the Chardonnay food menu, created by The Wine Bar Head Chef Gabriel Del Conti, and Group Executive Chef Danny Corbett: the perfect pairings being oysters and lobster, fried chicken and caviar.
With a few new friends in tow by this stage, and a reunion with a couple of old friends who we happened to bump into, we slid into the tables at the end of the bar, and ordered the Sydney Rock Oysters with buttermilk, finger lime and green apple; Poached Lobster Rolls with lemon aioli; and Buttermilk Fried Chicken with tarragon mayonnaise and pickles, while rocking out to resident DJs Adi Toohey and Veda…with a few more visits to Luka’s stall for the De Beaurepaire Chardys, because it was well, the closest stall to the Panorama Bar after-party that was starting to kick off.
For the wine lovers in general, it is worth noting that The Wine Bar at The International Hotel continues its role as the cellar door of the CBD, bringing winemakers and producers into the heart of Sydney. Its wine program was recently named Australasia Regional Winner for Best Wine Bar List and Most Original Wine List at The World of Fine Wine’s 2026 World’s Best Wine Lists Awards.
For more information on future wine parties contact: The Wine Bar at The International Hotel, Martin Place: www.internationalsydney.com
Reviewed By: Georgia Cassimatis