The phenomenon called “premature ageing”, which is characterised by uncontrolled and unwanted ageing of wines, can even impact fairly young wines. The aim of the present study was to determine the chemical nature and the relative importance of oxidation markers in Chardonnay wines through a combined approach of sensory analysis, GC-O & Olfactoscan (OLF) and GC-MS/MS (Chardonnay+ project). We systematically compared a control wine (non-oxidised Chardonnay wine, 2019-vintage) with the same wine artificially oxidised to simulate premature oxidation. On the one hand, a sensory analysis was conducted with a trained panel to characterise the sensory consequences of oxidation in the wine. Then, volatile compounds from the oxidised wine were extracted by Solid-Phase Extraction (SPE) and analysed by GC-O and Olfactoscan. Thereby, the volatile compounds were submitted to a GC/O analysis while at the olfactory port a background odour of the control wine is delivered by an olfactometer. Thus, we could identify the compounds that are responsible for the odour of oxidation within the wine aroma buffer. Finally, volatile compounds of both control and oxidised wines were analysed by GC-MS/MS after two extraction methods: Solid Phase Micro Extraction (SPME) and liquid/liquid extraction. This approach allowed pointing out the modifications in volatile compounds concentration induced by the oxidation process in Chardonnay wine.