Vineyards and winemaking
Coddington is a sheltered, north-facing vineyard in Kumeu, just north-west of Auckland. Its warm exposure gives Chardonnay with greater natural ripeness and breadth than many of Kumeu River's other sites, while the maritime climate and clay-rich soils preserve the acidity needed for balance and longevity.
The 2021 grapes were hand-harvested and whole-bunch pressed before indigenous-yeast fermentation in French oak barrels. Full malolactic fermentation was followed by 11 months of maturation on the lees, with around 25% new oak. Low yields after frost contributed additional concentration in this vintage.
Tasting notes
Appearance
Bright straw gold with pale green highlights and a clear, youthful sheen.
Nose
White peach, nectarine and lemon curd are layered with jasmine, toasted hazelnut and a discreet struck-stone note. The oak appears as fine spice and texture rather than overt sweetness.
Palate
Silky and concentrated, with generous stone fruit tightened by lemon and lime acidity. Lees ageing brings savoury depth and a gentle nutty character, while the finish remains focused, mineral and persistent. It is already harmonious, yet has the structure to develop further in bottle.
Food pairing
Serve with butter-roasted brill, scallops with cauliflower purée, chicken with morels, or leek and Gruyère tart. Its richness can accommodate cream and butter, while the citrus edge keeps the pairing precise rather than heavy.
Background story
Kumeu River was established by the Brajkovich family, who emigrated from Croatia to New Zealand in the 1930s. Successive generations transformed the family business into an international reference point for Chardonnay, combining Burgundian techniques with a detailed understanding of Auckland's distinctive maritime vineyards.
Coddington joined the single-vineyard range as the expression of one of Kumeu's warmest, most sheltered sites. The 2021 shows the vineyard's characteristic generosity but also the discipline for which Kumeu River is known: ripe fruit, carefully judged barrel work and an acid line that gives the wine both energy and ageing potential.
