The possibility of discrimination between wines was examined based on different vineyard management regimes as a potential source of differences in wine quality. The analysis covered three years in a Chardonnay vineyard, where different irrigation and fertigation regimes were applied. The basis for wines differentiation was measurements of selected volatile organic compounds in wines (GC-MS) and wine sensory assessment using 20-point wine quality scale. It was shown that wine differentiation could be successfully performed based on measurements of selected volatile alcohols and esters in wine with the application of Discriminant Function Analysis (DFA). Also, sensorial assessment could provide for some wine differentiation between vineyard treatment regimes. Both approaches, the instrumental and sensorial, could be successful in wine discrimination, provided single vintage is considered.