Winemaker Notes
Complex and bright. Notes of hazelnut, fig, fuji apple and lemon rind provide complimentary flavors to the intense minerality at this wine's core.
Professional Ratings
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James Suckling
Very steely and floral, with brightness and impressive aromas of honeysuckle, lemongrass and just a touch of cream. Medium- to full-bodied with layered and creamy phenolics that give a lovely, almost velvety texture to the wine, and then the end is so crisp and minerally.
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Wine Enthusiast
One of New Zealand’s most renowned single-vineyard wines, this vintage of Maté’s doesn’t disappoint. Less overtly reductive than the previous vintage, the flinty, struck-match notes are certainly present, but they’re beautifully balanced by bright, fleshy lemon and stone fruit, the toasty, creamy nuances adding flesh to bones. The palate combines mouthwatering acidity with a slippery texture. There’s depth of fruit, drive and length. It’s a delicious drop now but will age exceptionally well for well over a decade.
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Robert Parker's Wine Advocate
The 2023 Mate's Vineyard Chardonnay is complete; all flavor points and spice characteristics are present and accounted for, albeit restrained and even a little muted. The low-lying Maté's vineyard received plenty of rain and runoff in the 2023 rainfall, but the wine still feels fresh, vibrant and focused. There are notes of shaved fennel, white pepper, almond meal and tatami mat/straw—a decidedly white spectrum of flavor and spice. Stylistically, I usually see this wine being quite punchy, powerful and sometimes tropical. In this wet year, the wine is retrained and decidedly composed—while some may view this as being "not the Maté's style".
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Wine Spectator
A firm, robust mix of orange blossoms, grilled lemon and spiced, baked apple showcases grace notes of spices, toast, shortbread and toasted, salted hazelnut. Offers fresh acidity, with a firming finish of citrus pith. Drink now. 100 cases imported.
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.