History of Kumeu River Estate
Kumeu River was founded in 1944 when Mick and Kate Brajkovich, along with their son Maté and daughters, moved to Kumeu from their native Croatia. They established what was then called San Marino Vineyards, producing bulk wines for the local market. After Mick’s passing in 1949, Maté and his wife Melba took over the management of the estate, focusing on growing the winery and improving wine quality. Over the years, Maté became a pivotal figure in the development of New Zealand’s wine industry, playing an instrumental role in founding the New Zealand Wine Institute and serving as its chairman from 1982 to 1985.
By the 1980s, the family made a strategic decision to move away from bulk wine production, instead focusing on high-quality table wines. They planted Chardonnay, Sauvignon Blanc, Pinot Noir, and Merlot in the newly developed vineyards around Kumeu. In 1986, the winery was renamed Kumeu River Wines to reflect its new identity and commitment to excellence. The estate’s shift to Chardonnay marked the beginning of its international success, with the wines being consistently compared to fine white Burgundies. Maté passed away in 1992, but the winery remains in the hands of the Brajkovich family, with his children Michael, Milan, Paul, and Marijana taking key roles in running the estate.
Maté's contributions to the industry were recognized when he was awarded the Order of the British Empire (OBE) in 1985 for his services to the wine industry and community. His legacy lives on through the wines that bear his name, such as the prestigious Maté's Vineyard Chardonnay.
Region and Vineyards
Kumeu River Wines is located in the Kumeu region, about 20 kilometers northwest of Auckland. Despite being situated well north of New Zealand’s primary wine regions, such as Marlborough or Central Otago, Kumeu benefits from a cool maritime climate. The winery’s close proximity to both the Tasman Sea and the Pacific Ocean helps moderate temperatures, creating ideal conditions for growing Chardonnay. The climate remains cool, with peak summer temperatures rarely exceeding 30°C, allowing for slow, even ripening of the grapes, which enhances the natural acidity and flavor concentration of the wines.
The estate’s 30 hectares of vineyards are planted primarily on clay loam soils, which sit on a base of sandstone. These soils are particularly adept at retaining water, reducing the need for irrigation even during the dry summer months. This water retention is critical for producing high-quality grapes with intense flavors and structure. The vines are trained on a Lyre trellis system, which ensures maximum exposure to sunlight and helps increase grape maturity. This approach contributes to the rich, concentrated flavors found in Kumeu River wines.
Kumeu River’s vineyards are also hand-harvested, a process that, while time-consuming, ensures only the best grapes are selected. This manual approach, coupled with sustainable farming practices, reflects the estate's deep commitment to quality and environmental stewardship.
Wine Range
Kumeu River’s global reputation is built on its outstanding range of Chardonnays, which are often considered some of the finest outside of Burgundy. The estate produces several single-vineyard Chardonnays, each showcasing the unique characteristics of its vineyard site.
-
Maté’s Vineyard Chardonnay: Named after Maté Brajkovich, this is the estate’s flagship wine, offering incredible depth, minerality, and aging potential. The vineyard, planted in 1990, sits on a north-facing slope and consistently produces concentrated, complex wines.
-
Hunting Hill Chardonnay: Planted in 2000, this vineyard is known for its distinctive citrus and mineral notes, producing a wine that balances richness with vibrant acidity.
-
Coddington Chardonnay: Located on clay soils, this vineyard yields the most opulent and fruit-driven Chardonnay in the Kumeu River portfolio, with lush stone fruit flavors and a creamy texture.
Beyond Chardonnay, Kumeu River also produces Pinot Gris and Pinot Noir, but Chardonnay remains the focus and pride of the estate. The Chardonnays undergo barrel fermentation in French oak, with a mix of new and old barrels, to enhance complexity and add subtle oak influence. Only indigenous yeasts are used during fermentation, further contributing to the wine’s unique texture and depth.
Winemaking Philosophy
Kumeu River’s winemaking is marked by a blend of traditional techniques and modern innovations. Barrel fermentation in French oak barrels, with both new and old oak, adds layers of complexity and enhances the wines' textures. All wines are fermented with indigenous yeasts, which helps express the unique terroir of each vineyard. This approach, along with techniques like whole-bunch pressing, contributes to the signature richness and complexity of Kumeu River’s Chardonnays. The winery is heavily influenced by the family’s experiences in Burgundy, where Michael Brajkovich trained.
Did you know?
Michael Brajkovich, the eldest son of Maté, became New Zealand’s first Master of Wine (MW) in 1989. His extensive training in Bordeaux and Burgundy heavily influenced the estate’s winemaking philosophy, particularly in the crafting of Chardonnay. Under Michael’s leadership, Kumeu River’s wines have achieved international recognition, and their Chardonnays are often regarded as some of the best examples from the New World.
