Heat the syrup ingredients in a small saucepan over medium heat until it comes to a simmer. Cook at a simmer (do not boil) for 5 minutes. Remove from heat and allow to cool to room temperature. Remove thyme springs and any loose leaves with a spoon, or strain the syrup with a fine strainer.
Note: syrup may be refrigerated in a sealed container for up to 3 weeks.
For the cocktail:
Fill a highball glass with ice.
Add the syrup, lemon juice and Chardonnay and stir to combine. Garnish with a lemon wheel and fresh thyme. Serve and enjoy.
Notes
Syrup may be refrigerated in a sealed container for up to 3 weeks.