Tasting notes: Produced from hand harvested grapes grown in Kumeu and Hawkes Bay, this wine was fermented 42% in old French oak barriques, and 58% in stainless steel tanks. The barrel fermentation provides some richness but very little oak influence. Combined with the tank fermentation, this allows the vibrant fruit to show through beautifully with lively lime and lemon aromas and a flinty, mineral edginess with hints of fig and white peach. The perfect aperitif Chardonnay, it's a wine that pairs very well with all types of seafood.
Producer: Founded in 1944 by Mick Brajkovich, wife Katé and son Maté, Kumeu River was one of the early pioneers in Auckland, New Zealand, that helped to establish its reputation as a world-class wine region. Still family owned and run, Kumeu River continues to pioneer new frontiers: winemaker Michael Brajkovich became New Zealand’s first member of the prestigious Institute of Masters of Wine, London, they have been testing and championing screw cap closures for close to 20 years and the winery has gone on to become the globally recognized benchmark for non-Burgundy produced Chardonnay.
Vineyard and Winemaking: Kumeu River Wines encompasses 30 hectares of vineyards, which are predominantly clay soils overlying a sandstone base. These soil types retain sufficient water at depth, even during the summer months, to ensure the deep vine roots continue to hydrate the vine without excessive vigor. Therefore, the vineyard doesn’t require irrigation, a factor that is critical to the quality of Kumeu River’s grapes. Indigenous yeast fermentation 100% malolactic fermentation 60% Tank Fermentation 40% Barrel Fermentation (5 year old + French oak barriques) 58% Hawkes Bay 42% Kumeu.
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