Kumeu River Coddington Chardonnay 2012
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The 2012 Coddington shows the typical ripe, peachy fruit expected from this site. The wine also displays a depth and layers of concentration due to the tiny cropping level. The palate is forward with a luxurious creamy texture and lovely balancing acidity.
Professional Ratings
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Robert Parker's Wine Advocate
Lovely aromas of toasted hazelnut and pencil shavings are beautifully balanced by ripe peach and citrus fruit. The 2012 Coddington Chardonnay is medium to full-bodied, with a luscious, silky texture in the mouth and a long, silky finish. Just terrific.
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Wine Enthusiast
Smoke and custard notes accent scents of wet stone and citrus, while the palate delivers white peach, lime and vanilla flavors. This is plump and full in the mouth, yet still finishes with mouthwatering precision.
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Wine Spectator
Shows terrific tension between the nervy acidity, fresh fruit flavors and minerally details. The lemon and lime zest, green apple and green papaya notes are crisp and clean, while details of lemon thyme, crushed rock and white flowers add extra dimension
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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. All Kumeu River wines are hand-harvested, whole bunch pressed and demonstrate exclusive use of indigenous yeast fermentation.
The Chardonnays of Kumeu River have gained a strong foothold within the international market, continuously and consistently receiving outstanding accolades. The winery is a globally recognized benchmark for age-worthy Chardonnay outside of Burgundy.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
Grape-growers in the local subregions of Clevedon, Matakana and Waiheke Island, focusing on vineyard techniques to maximize quality, are producing very fine Bordeaux Blends from local grapes. Auckland is also an industrial area where winemakers can produce quality wines based on sourced grapes from neighboring regions.