Place carrots in a bowl, cover with water and microwave for 3 minutes. Drain and cool slightly.
Lay out a large piece of foil. On top of this lay out a large piece of greaseproof paper. Drain the carrots and place onto the centre of the greaseproof paper.
Add the salt, pepper, butter and chardonnay. Fold the greaseproof paper over the carrots to seal. Then seal again with foil. You want this to be tight around the edges so that liquid does not escape when cooking.
Bake in the preheated oven until carrots are tender, about 30 minutes; serve.