Kumeu River Coddington Chardonnay is from a vineyard owned by Tim and Angela Coddington. The Coddington grapes have contributed to the blend of Kumeu River Estate Chardonnay since 1998. Coddington is a vineyard that produces very rich and unctuous Chardonnay. In 2006, Kumeu River decided to release the first Kumeu River Coddington Chardonnay single-vineyard wine to reflect this vineyard’s unique character.
Kumeu River Coddington Chardonnay is hand-harvested, whole-bunch pressed. It receives indigenous yeast fermentation in barrel. All of the Kumeu River Coddington Chardonnay goes through malolactic fermentation. Then it spends 11 months in barrel.
Under screwcap, the Kumeu River Coddington Chardonnay will evolve over the next 5-10 years.
Kumeu River Coddington Chardonnay Wine Notes
Lisa Perrotti-Brown, Robert Parker’s Wine Advocate.
“With a savory, struck match undercurrent, Coddington Chardonnay has a core of lemons, fresh grapefruit and yuzu with a touch of pineapple. Medium bodied and still quite tightly wound at this youthful stage, it gives and refreshing acid backbone throughout the long finish. It should age beautifully over the next 6-8 years+.”
Kumeu River Coddington Chardonnay Winemaker Notes
“The 2019 vintage was exceptional and has produced sensational Chardonnay across the board. The single-vineyard Coddington wine is strongly coloured and richly ripe in the yellow peach and apricot spectrum, with a background of toasted oak and caramelised hazelnut. It is the biggest style in our range, and satisfyingly rich as such, but also nicely balanced with its acidity.”
The Brajkovich family have carved out a fine reputation based on their interpretation of the Burgundian varieties grown North of Auckland. There is a strong focus on regionality and single-vineyard wines. But their entry-level ‘Village’ range offers remarkable drinkability and complexity for the price. The Kumeu township is known for nothing except for the Kumeu River vineyards, and they are the only property producing quality wines in the region. Michael sources the grapes from vineyard plots within a 5km radius of the winery.
Auckland is one of New Zealand’s oldest wine regions, established in the early 1900s. Auckland is a large, geographically diverse area, encompassing three distinctive subregions. The island of Waiheke, West Auckland and Matakana.
The real gem of Auckland is the Chardonnay of Kumeu River.
The grape that you can plant anywhere, in any climate and do anything to and it will still taste like an OK wine. When people hit the sweet spot of site, climate, cropping and winemaking, Chardonnay becomes a magical wine that will age gracefully but charm you at any age. Chardonnays can range from cool-climate lean and citrusy to warmer climate tropical and overt. Oak and lees can add flavouring as can malolactic fermentation.
New Zealand shot to fame with their unique take on Sauvignon Blanc. The wines of Marlborough were unlike anything in the world at the time. And over a decade on, a lot of people still love that style. In my opinion, they dropped the ball. It could have been the next Champagne: Limited, rare, expensive. The following fashion was the robust Pinots Noir from Central Otago, for about 18 months they were the hot ticket red.
On the back of these fads, wine lovers discovered other regions. Pinot from Martinborough, Cabernet from Waiheke Island, reds from Hawkes Bay, the whites and Pinot from Nelson.
For me, New Zealand has a lot of potential, and perhaps their best wines are yet to come. I would argue that the wines are made to drink now or drink young. They are delicate with overt fruit, and most don’t chase savoury flavours.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is impressive. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
It is interesting to know that you can make white wine from almost any grape. The colour comes from the skins, and if there is no contact, there is no colour. White wines tend to be delicate, perfumed, higher in acid and lower in alcohol. It seems for this and many other reasons, it is hard to make an incredibly impressive white wine. But those that have mastered the art are indeed some of the best winemakers in the world.
It is a falsehood to think that white wine does not age as well as red wine. But it is correct that white wine, as a rule, doesn’t age for as long.