This wine was fermented 25% in old French oak barriques, and 75% in stainless steel tanks, so there is very little oak influence on either nose or palate. This has allowed 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 weighty mid-palate also shows peachy
Kumeu River Wines was established in 1944 when Mick and Kate Brajkovich first came to the small country settlement of Kumeu, about 20 km northwest of Auckland City.
The family had migrated to New Zealand in 1938 from Dalmatia, the coastal part of Croatia. They came from a village called Zivogosce, not far from the town of Makarska.
Mick Brajkovich died in 1949, but son Mate continued to tend the vines, make the wine and build the reputation of this fledgling wine company. The 1980s brought great changes and a move towards high quality table wines made from varieties such as Chardonnay, Sauvignon, Pinot Noir and Merlot which were produced from newly developed vineyards in Kumeu.
At Kumeu River Wines the winemaking philosophy is simple; to endeavour to grow grapes of the highest standard and then treat them with respect when turned into wine.
In this way the potential quality is maximized, and the wines produced are truly representative of the land. To this end the vineyards are trained on the “Lyre” trellis to optimize their exposure to light and therefore the ripeness of the grapes.
Yields are kept low to improve the concentration of aromas and flavors in the grapes, and all of the grapes are harvested by hand.
The white grapes are all whole-bunch pressed, which is time-consuming but gives the best quality results.
The reds are destemmed and crushed gently before being transferred to fermentation tanks. No yeasts are added, only the indigenous yeasts that are present in the vineyard are used to conduct fermentations.