| Region of production: | Auckland GI |
| Winery Location: | Kumeu, Auckland |
| Year Established: | 1944 |
Vineyard Holdings
- Maté’s Vineyard (2.5 ha): Auckland GI. Mendoza-clone Chardonnay on heavy clay. Purchased in 1944 and replanted in 1990.
- Hunting Hill (3.5 ha): Auckland GI. Chardonnay and Pinot Noir on heavy clay. Planted in the mid-1980s.
- Ray’s Road Vineyard: Hawke’s Bay GI. Sauvignon Blanc, Pinot Noir, and Chardonnay.
Top Wines Produced & Inaugural Vintages
- Maté’s Vineyard Chardonnay (Auckland GI): Whole-bunch pressed and fermented in barrel using indigenous yeasts, then aged 11 months. Inaugural vintage 1993.
- Hunting Hill Chardonnay (Auckland GI): Whole-bunch pressed and fermented in barrel using indigenous yeasts, then aged 11 months. Inaugural vintage 2006.
- Coddington Chardonnay (Auckland GI): Whole-bunch pressed and fermented in barrel using indigenous yeasts, then aged 11 months. Inaugural vintage 2006.
- Hunting Hill Pinot Noir (Auckland GI): Entirely destemmed and fermented using indigenous yeasts, then aged 11 months in barrel. Inaugural vintage 2013.
Average Total Production
- N/A
Summary
Mick and Kate Brajkovich first arrived in New Zealand in 1937, bringing winegrowing experience from their native Croatia. Within a few years, they entered the local Auckland wine industry, then saved enough funds to start their own brand, San Marino Vineyards, in 1944. Their son, Maté, would eventually take over San Marino, slowly transitioning from hybrid grapes to classic French varieties. He first planted Chardonnay in 1965, which later became the primary focus of the winery. In the 1980s, Maté’s sons, Michael, Paul, and Milan, became more involved in the family enterprise. After working a harvest in France, Michael (now a Master of Wine) launched a range of Chardonnays inspired by those of Burgundy and labeled them Kumeu River, after their subzone of Auckland. The winery was re-named Kumeu River in 1986. Today, it is recognized as one of New Zealand’s benchmark producers of single-vineyard Chardonnay.
Style & Vinification Techniques
Kumeu River is regarded for creating some of New Zealand’s most restrained Chardonnay with a Burgundian ethos. The estate uses the Lyre training system to provide the vines with maximum sun exposure. Chardonnay is fermented using indigenous yeasts in barrel, with a high preference for neutral oak, followed by several months aging sur lie. All Chardonnay wines complete full malolactic fermentation.
Producer Website: Kumeu River Wines