Kumeu River Village Chardonnay 2024
North Island
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In 2024, Kumeu River celebrated 80 years, during which time it has gained a significant reputation as a top New Zealand estate of fine, Burgundian-style wines. Their Village Chardonnay is bright and crisp with creaminess from long lees ageing.
£15.99 per bottle£17.99
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Wine Details
- White - Dry
New Zealand- Pale Gold
- Chardonnay
- 9.75 Units
- Vegan
- 13% ABV
- 750 ml
- Vegetarian
- 31 December 2030
Flavour Profile
Tasting notes
Intense, poised, juicy peach with citrus and a bright, mineral finish
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 started growing 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, the grapes from both Hawke’s Bay and Kumeu. Limestone soils add minerality to this charming white that was part-fermented in seasoned French oak and aged long on lees. Serve only 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 started growing 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, the grapes from both Hawke’s Bay and Kumeu. Limestone soils add minerality to this charming white that was part-fermented in seasoned French oak and aged long on lees. Serve only gently chilled.
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