Kumeu River

Kumeu, New Zealand

Chardonnay, Village, Kumeu – 2006

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  • Introduction

    • Kumeu River is proud to present their third vintage of Kumeu River Village Chardonnay – an affordable, everyday option to the Kumeu and Maté’s Vineyard Chardonnays.

  • Vineyard Profile

    • Vine Age: 7–22 years
    • Clones: 4, 5, 6
    • Soil: Clay loam
  • Vintage Report

    • 2006 is an exceptional vintage for Chardonnay and the quality of fruit we received from our various vineyard sites in Kumeu made it difficult to separate the Kumeu River Estate quality from the Village quality. The standard from this vintage was so high

  • Vinification

    • The grapes were 100% hand harvested and 100% whole bunch pressed. The wine was fermented using indigenous yeast and went through 100% malolactic. It was fermented in 1/3 French oak barriques and 2/3 stainless steel tanks to allow emphasis on the ripe peach and melon aromas of the Chardonnay fruit.

  • Technical Information

    • Varietal Composition: 100% Chardonnay
    • Production Case Pack: 12/750ml
    • Alcohol: 13.0%
  • Tasting Notes

    • This year’s Village Chardonnay features very attractive lifted fruit aromas, along with a touch of nuttiness: the hint of hazelnut that is so typical of Chardonnay. The palate also shows a nice peachy ripeness along with a crisp flinty character that gives the wine a refreshing cleansing quality. This wine is perfect to drink with fish and shellfish while you wait for the Kumeu River Chardonnay to get more bottle age.



  • Chardonnay, Village, Kumeu – 2006 – 90 points, Smart Buy – Wine Spectator

    “Streamlined and subtle, with fine-grained intensity to the pear, lemon blossom, orange curd and soya flavors. mineral nuances and nicely integrated oak tones fold into the finish.

  • Chardonnay, Village, Kumeu – 2006 – 87 points – Wine Enthusiast

    “Kumeu River’s entry-level Chardonnay boasts plenty of tropical fruit and citrus flavors, all rolled into a fresh, crisp wine. It’s a simple fruit cocktail, but with well-judged balance and zesty, food-friendly acids.”