Located in the state of Victoria in south-east Australia, Chandon Australia came into being at the end of the 1980s. Born of Moët & Chandon’s desire to explore the world looking for wine-growing terroirs capable of producing exceptional sparkling wines, the estate was set up in the heart of the Yarra Valley, in “Green Point”, where the humidity enables green, luxuriant vegetation to survive, even in the driest months of the year. This region with sandy-clay subsoil was the ideal place to grow the three grape varieties used in Champagne: pinot noir, pinot meunier and chardonnay. Its cool climate, due to its proximity to the ocean and the mountains of the Great Dividing Range, provides the estate with the ideal conditions for grapes with a wide variety of aromas and expressions. Fine and elegant, Chandon Australia’s sparkling wines are then made using the “traditional champagne method”. Since the end of the 1990s, the House has also produced still wines – whites, reds and rosés – from the best vineyards in the Victoria region.