Drink now through to 2032. Serve chilled.

Known for their astounding Burgundy-style Chardonnays, Kumeu River is a family-run winery located just to the north of Auckland. The estate’s evocative story began back in 1937 when founders Mick and Katé Brajkovich moved half-way across the world from their native Croatia to New Zealand. They brought with them a deep love and knowledge of winemaking which drove them to work long hours for local wine producers until they were finally able to afford to buy their own winery.

Today Kumeu River is in the capable hands of the third generation of Brajkovichs who focus on making exquisite Chardonnays that display the elegance, finesse and ageing capabilities typically associated with white Burgundy. This single vineyard bottling takes its name from the Coddington family who supply the grapes for this wine. Tim and Angela Coddington have been working with the Brajkovich family since 1998 and carefully hand harvest all of the grapes destined for this Chardonnay.

Following the harvest the wine is fermented in the barrel and then matured in oak for 11 months. This creates a rich, creamy Chardonnay with deliciously fragrant and citrusy aromas which lead on to ripe peach, pineapple and hints of vanilla on the palate. Ideal to drink now alongside fish or chicken dishes, the Coddington Chardonnay will continue to age and develop in the bottle if cellared over the next decade or so.

Ideally drink now through to 2022. Serve chilled.

The pale lemon is the first indication of a classical Marlborough Sauvignon Blanc. On the nose are intense aromas of fresh cut grass, nettles, grapefruit and herbs married with a mineral note. The palate explodes with racy acidity that is fresh and shows the clean fruit and notes of citrus and minerality that is so typical of the area. The finish is medium and the mouth feel is cleansing and very refreshing.

Perfect food matches would include Tuna, shellfish, summer salad or frittata. Alternatively, it makes an excellent and refreshing aperitif.

Whitehaven’s philosophy on winemaking is quality first and foremost. They look for consistency, intensity and quality while at the same time ensuring elegance in all of their wines. Using a mix of Old World knowledge and New World techniques, Whitehaven developed a reputation based on consistently producing high quality and interesting wines.

For this Sauvignon Blanc the machine harvested fruit was harvested in the evening when the temperature was cooler and immediately pressed to ensure minimum skin contact. This was to retain as much of the varietal characteristics as possible. Fermentation was carried out at low temperatures and in stainless steel.

Drink now through to 2026.
Serve well chilled.

A heady perfume of white peaches, candied apricots and delicate honeysuckle delights the nose, while the palate boasts citrusy freshness, a creamy texture and hints of honeycomb and ginger. Rich and round in style, this Kumeu River Pinot Gris is sure to impress fans of luscious French Viogniers looking for a versatile gastronomic wine. Pairings with Asian-inspired spicy prawn dishes work particularly well since the Pinot Gris can handle both the heat of the chilli and the succulent sweetness of fresh seafood.

Kumeu River winery has a well-established reputation for producing some of New Zealand’s finest Burgundy-style Chardonnays, but the climatic conditions here also suit other early-ripening varieties like Pinot Gris and Pinot Noir thanks to the cooling influence of the nearby Pacific Ocean and the Tasman Sea. The potential of this site was first spotted by the winery’s founders, Mick and Katé Brajkovich who moved to New Zealand from their small village in Croatia in 1937. After years of hard work and saving, the couple finally managed to purchase their own winery in Kumeu in 1944.

Since those humble beginnings the Brajkovichs have established themselves as one of the founding families of the New Zealand wine industry. Today the winery is run by Mick and Katé’s grandchildren with the continued involvement of the couple’s daughter-in-law, Melba, who acts as Managing Director. In 2014 Melba was made a member of the New Zealand Order of Merit in recognition for her extensive contribution to the country’s wine industry.

Drink now through to 2025. Serve chilled.

This captivating dry Riesling opens with inviting aromas of Meyer lemons, jasmine and mandarins, while the palate offers a crisp acidity and enchanting apricot, white peach and grapefruit flavours. The vibrant personality and salty minerality make this an ideal partner for seafood like oysters and prawns or spicy Asian dishes.

The Framingham Classic Riesling is crafted from some of New Zealand’s oldest Riesling vines which date back to 1981 when the estate was founded by an engineer from Wellington, Rex Brooke-Taylor. The team select grapes from different plots in the Wairau Valley in Marlborough to capture a snapshot of the variety’s diverse flavour and aroma characteristics. The grapes are all picked by hand to ensure they arrive at the winery in optimum condition.

The team ferments the must in stainless steel to preserve the natural freshness and aromatics before leaving the wine to mature on the lees for almost a year. They also age a small proportion in used oak barrels to add extra body and complexity. The final blend is then made by the head winemaker and the wine is bottled using screwcaps to preserve the clean and crisp nuances of the Riesling.

Drink now through to 2024. Serve well chilled.

Crushed gooseberry, dried herbs, and ripe papaya notes delight the nose, while the first sip reveals a bright acidity, medium body and intense tropical and citrus flavours which linger long on the palate. The minerality and vibrant freshness make this a great aperitif or partner to asparagus dishes, leafy summer salads or roast chicken with seasonal vegetables.

This classic New Zealand Sauvignon is grown in Nelson, just to the west of Marlborough, where conditions are ideally suited to the variety. During the summer long sunny days combine with cooling breezes from the nearby Tasman Bay which help to preserve freshness and purity in the grapes. In the winery the grapes are treated with a light touch to showcase the varietal character. The result is an elegant and refined Sauvignon with plenty of ripe fruit character that makes a great match for seafood like mussels or pan-fried salmon steaks.

The family-run Waimea Winery is set on the Waimea plains, an area of the South Island that has long been associated with excellent fresh produce thanks to the plentiful sunshine. The winery was established in 1993 by the Bolitho family. Over the past thirty years two generations of Bolithos have planted over 140 hectares of vineyards here and craft award-wining wines which are sold all over the world.

Drink now through to 2024. Serve well chilled.

Middle Earth wines hail from Nelson on New Zealand’s South Island which is the geographical centre of the country. The family-run estate was originally purchased as a dairy farm, but in the 1990s they began to convert the property to vines and sold fruit to key local wineries like Craggy Range.

In 2011 the family decided to sell their own wines and Middle Earth wines was born. Today the family works more than 50 hectares of vines which are 100% certified as sustainable. Conditions here are ideal for making top quality wines thanks to the long sunny summer days and cooling breezes from the nearby Tasman Bay.

This bottling is a classic cool climate New Zealand Sauvignon with enchanting gooseberry, tropical fruit and dried herbal notes on the nose. The first sip offers a bright and mouthwatering acidity, medium body, and well-rounded texture. The easy-drinking nature of this wine makes it a great match for a variety of dishes including leafy salads, sushi, seafood, and even asparagus dishes which can be tricky to pair with wine. The freshness also makes it great to serve on its own as an aperitif out in the backyard or by the pool.