Kumeu River Rays Road Chardonnay 2023
Hawke's Bay
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In 2024, Kumeu River is celebrating 80 years, during which time it has gained a significant reputation as a top New Zealand estate of fine, Burgundian-style wines. Ray’s Road Chardonnay is textured, creamy, with intense fruit and tight minerality.
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Wine Details
- White - Dry
- Fine wine
New Zealand- Green Gold
- Chardonnay
- 9.6 Units
- Vegan
- 12.8% ABV
- 750 ml
- Vegetarian
- 31 December 2029
Flavour Profile
Tasting notes
Rounded, textured, creamy with bright citrus fruit and a tight core of minerality
Allergy information
Contains Sulphites
The Story Behind the Bottle
In 1938, Dalmatian couple Mick and Katé Brajkovich, with son Maté, arrived in New Zealand. They settled just NW of Auckland, in Kumeu, and planted vines in order to make wine for the family. By 1944, they had founded a wine estate. Mick died five years later, so Katé and Maté continued building on their success. Maté married a Croatian girl, Melba, and had four children – Milan in charge today of the vineyards and Michael MW as winemaker. In 1986, they decided to focus solely on Burgundian-style wines. This is a delicious fresh Chardonnay, using grapes from their most recent vineyard purchase in Hawke’s Bay. Limestone soils add minerality to this fine white that was part-fermented in French oak and long lees aged. Serve gently chilled.
In 1938, Dalmatian couple Mick and Katé Brajkovich, with son Maté, arrived in New Zealand. They settled just NW of Auckland, in Kumeu, and planted vines in order to make wine for the family. By 1944, they had founded a wine estate. Mick died five years later, so Katé and Maté continued building on their success. Maté married a Croatian girl, Melba, and had four children – Milan in charge today of the vineyards and Michael MW as winemaker. In 1986, they decided to focus solely on Burgundian-style wines. This is a delicious fresh Chardonnay, using grapes from their most recent vineyard purchase in Hawke’s Bay. Limestone soils add minerality to this fine white that was part-fermented in French oak and long lees aged. Serve gently chilled.
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