Bright, polished and remarkably sophisticated for its price, Kumeu River Village Chardonnay shows why this family estate has become one of New Zealand’s benchmark Chardonnay producers. Lively lemon and lime are joined by white peach, fig and a subtle flinty character, with a small proportion of fermentation in older French oak adding texture and richness rather than obvious oak flavour. The palate remains crisp and energetic, with citrus driven acidity and a fresh mineral finish. Fruit is sourced from both Kumeu and Hawke’s Bay, bringing together generosity and freshness in an extremely approachable style. Excellent with seafood, roast chicken, creamy pasta or risotto, but equally good simply served as an aperitif. Kumeu River Wines

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Kumeu & Hawke’s Bay, New Zealand – Chardonnay
Fresh, elegant Chardonnay with lemon, white peach and subtle flinty notes. Lightly rounded by older French oak while retaining excellent freshness.

The Brajkovich family and Kumeu River Wines is a story that parallels the New Zealand wine industry. From the pioneering days to the establishment of the New Zealand wine industry to today, the Brajkovich family have been internationally recognised as producing world class Chardonnay wine. Kumeu River is an Auckland-based, high profile, premium wine producer best known for its widely acclaimed Chardonnays.

Michael Brajkovic, was the first New Zealander to become a Master of Wine. Since taking over the property from his father, Michael has significantly improved the wine-growing and winemaking processes, that resulted in production of some of the best Chardonnays in the world.

Chardonnay (100%)

Chardonnay is one of the most versatile and widely planted white grape varieties in the world, renowned for its adaptability to diverse climates and winemaking styles. Originating in Burgundy, where it reaches its most elegant and mineral expression, Chardonnay can range from crisp and steely to rich and opulent, depending on where and how it is made. Its relatively neutral character allows it to reflect both terroir and technique—whether aged in stainless steel for a lean, citrus-driven profile, or in oak barrels to develop notes of vanilla, toast, and creamy texture. Flavours often include apple, pear, lemon, peach, and tropical fruits, with cool-climate examples offering tension and minerality, while warmer regions yield fuller, rounder styles. From Chablis to Napa, Margaret River to Sicily, Chardonnay remains a benchmark for quality and diversity in white wine.

Auckland