At Kumeu River Wines, the winemaking philosophy is simple. We endeavour to grow grapes of the highest standard and then treat them with respect when we turn them into wine. In this way the potential quality is maximised, and we are able to produce wines that are truly representative of our land.

To this end, yields are kept low to improve the concentration of aromas and flavours in the grapes, and we harvest all of our grapes by hand. The white grapes are all whole-bunch pressed, which is time-consuming but gives us the best quality results. The reds are destemmed and crushed gently before being transferred to fermentation tanks. No yeasts are added.

Oak barrels from France play a significant, but never dominant, role in our wines. The white wines undergo fermentation in barrels, and the flavour nuances that are derived from this phase are crucial to these fine wine styles. The red wines are fermented for a prolonged period in stainless steel tanks, but they are also later matured in oak barrels to promote the development of bouquet and to soften the tannin structure of the palate. These are wines of great flavour intensity and complexity, but also with subtlety and elegance, and the potential to develop with further age.

We promote the malo-lactic fermentation in both our red and white wines. This bacterial transformation reduces and softens the acidity, and rounds out and complexes the flavour.

The Brajkovich Family is committed to ensuring that all Kumeu River wines are not only properly and correctly produced, but also possess characters of aroma and flavour that give our customers a great deal of drinking pleasure.