By the mid 1980s, Australia had a well-established wine tradition. That was for still wines. For quality reds, the Australian consumer was quite happy to buy Australian. But it was a different story for fizz.
The thing was to find land. What Tony Jordan, Chandon Australia first chief winemaker, wanted was a cool-climate area with enough diversity of terroir and climate to give him maximum blending options.
Jordan found Green Point, a tumbledown estate in Coldstream, an hour’s drive northeast of Melbourne, in the heart of the Yarra Valley, with view that would make an angel weep. He knew he’d struck gold.
