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Kumeu River Mate's Vineyard Chardonnay 2008

Chardonnay from New Zealand
  • RP94
  • WE92
  • WS90
13.5% ABV
  • JS98
  • WE94
  • W&S90
  • JS96
  • RP94
  • WS91
  • JS97
  • RP93
  • WE92
  • WS90
  • RP94
  • WE91
  • JS97
  • RP94
  • WS92
  • WS93
  • RP93
  • RP95
  • WS91
  • WS93
  • RP91
  • WS90
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13.5% ABV

Winemaker Notes

The vines of Mate's Vineyard are maturing nicely at 19 years old, and this is the only remaining vineyard we have planted with the Mendoza clone. The vine age and the distinctive characteristics of this clone help give Mate's Vineyard its unique character. This vineyard has always displayed a lifted fruit aroma reminiscent of ripe pears, but with a mineral edge. The palate is always long and concentrated. The 2008 vintage has given a wine that is even more complex and concentrated, with great tautness and length on the palate. This will evolve beautifully over the next six to eight years and beyond.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
Mate’s Vineyard was so named after the estate’s founder, Mate (pronounced Matty) Brajkovich, passed away in 1992. It is an original block near the winery, which was replanted to Mendoza Clone Chardonnay in 1990. This wine is made similarly to the other two single vineyard wines except that it gets a bit more new oak, around 30-33%. The 2008 Mate’s Vineyard Chardonnay begins with butterscotch, toast and apricot kernel notes, leading to fragrant aromas of orange blossom, honeysuckle, coriander seed and warm Golden Delicious apple slices. The palate is very tight-knit with great tension, wonderfully crisp and pure acid, and a creamy richness that lingers on and on in the mouth. It needs time to really shine -- consider drinking it from 2014 to 2019+.
Rating: 94+
WE 92
Wine Enthusiast
The 2008 Maté's shows more lushness than typical for the vineyard, but retains its hallmark lime-like acidity. It’s almost full bodied, with a creamy, lush mouthfeel and plenty of roasted-nut complexity wrapped around melony fruit. Finishes with lingering oak spice and citrus.now–2016.
WS 90
Wine Spectator
A zingy wine, with plenty of green apple, Bartlett pear and lemon-lime flavors that are bright and refreshing, with a crisp acidity surging through. Shows accents of fresh thyme and mineral on the finish.
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Kumeu River

Kumeu River

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Kumeu River, New Zealand
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Kumeu River, our story of how the Brajkovich family came to New Zealand; brought wine making knowledge with them from Croatia to their new adopted home; and went on to be a founding family of the New Zealand wine industry.

Just as the Brajkovich family has grown, so too has the winery itself. Extensions and additions mark the milestones that have seen business adapt and expand over the years. Today, the winery produces around 250,000 bottles annually from 30 hectares of its own vineyards in Kumeu, and another 10 hectares from local growers.

The Chardonnay wines of Kumeu River have gained a strong foothold within the international market, receiving outstanding accolades. The vineyard has gone on to become the globally recognised benchmark for non-Burgundy produced Chardonnay.

But that is today; the Kumeu River Winery has been built on generations of hard work, belief, and a commitment to producing a world-class wine.

New Zealand

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A relatively young but extremely promising wine-producing country, New Zealand is widely recognized for its distinctive wines made from the aromatic, Sauvignon blanc. While this is indeed the country’s most planted and successful variety, it is certainly not the only New Zealand grape capable of delighting wine lovers—and in a very wallet-friendly manner, at that.

The world’s most southerly vineyards are found here, with significant climatic variation both between and within the warmer North Island and the cooler South Island. Overall, the climate is maritime, with plenty of rainfall, as well as abundant sunshine. Producers have almost unilaterally embraced cutting-edge winery technology, resulting in clean, high-quality wines at every price point.

Sauvignon blanc, known here for its trademark herbaceous character, is at its best in Marlborough but thrives throughout the nation, accounting for an overwhelming majority of the country’s exports.

Chardonnay is the second-most important white variety and takes on a supple texture and citrus and tropical fruit aromas in Gisborne and Hawke’s Bay, respectively. Pinot noir, second behind Sauvignon blanc in national production numbers, is at its best in Central Otago—the moust southerly winegrowing region in the world! These wines are known for bright and juicy red fruit. Taking cues from the wines of Alsace, aromatic varieties like Pinot Gris, Riesling and Gewürztraminer shine in Martinborough, while red Bordeaux varieties like Cabernet Sauvignon and Merlot have found success in Hawke’s Bay. Throughout New Zealand but especially in Marlborough, Pinot noir and Chardonnay are used to produce traditional method sparkling wines.

Chardonnay

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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 practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

SSR110473_2008 Item# 110473