Kumeu River `Coddington` Chardonnay 2009 (12 x 750mL), Auckland, NZ.

Liquor Act 2007: It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Liquor licence LIQP770010049
$53.99 per Bottle
$647.88 per case
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This wine is produced from a vineyard owned by Tim and Angela Coddington whose grapes have made a portion of the Kumeu River Estate Chardonnay since 1998. It is a vineyard that produces very rich and unctuous Chardonnay that we have often thought could make an excellent single vineyard wine. In 2006 we decided to give Coddington single vineyard status to reflect this vineyard’s unique character.

NZ - Other New Zealand
New Zealand

Winery Tasting Notes


The 2009 vintage produced delightfully clean and ripe Chardonnay with racy acidity. The wine from the Coddington vineyard shows the typical ripe peachy fruit we expect from this site. The palate is forward with a luxurious creamy texture and lovely balancing acidity.


This wine, while delicious in its youth, will benefit from a period of bottle maturation of two to four years.

NZ - Other New Zealand
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Winery Profile

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At Kumeu River wines, our winemaking philosophy can be summarised in a single word. Quality. From the vines to the wineglass, every drop of Kumeu River wine is a blend of tradition, innovation, and dedication to both the science and the art and of winemaking.

Kumeu River's Chardonnays are our most recognised wine and have received international accolades and awards. We have invested heavily in the development of our Chardonnays over the past three decades, and it is very rewarding to see them continue to gain recognition and respect from highly regarded wine judges and reviewers.

An important part of the winemaking process of our best Chardonnays is barrel fermentation in a blend of new and old French oak barrels. This process draws out the flavour nuances that are so crucial to these fine wine styles. Only indigenous wild yeasts are used to further enhance the texture and complexity and this is also the case with our tank fermented Chardonnays and Pinot Gris.

Pinot Noir and Merlot are initially fermented with wild yeast for an extended period in stainless steel tanks before being matured in oak barrels to enhance the development of bouquet and soften the tannin structure of the palate.

Although always common in red wines, malolactic fermentation was not usually practiced in white wine making 30 years ago. Michael Brajkovich introduced this style of fermentation in the early 1980's. It is a natural process which biologically reduces wine acidity and complexes the flavour. The result is a much better acid balance and improved drinkability. Winemaking has been a part of the Brajkovich family history for more than half a century. Our winery has evolved over this time to produce a range of varieties that are reflective of the natural attributes of our land and also our family's dedication to producing wines of quality and value. We trust that you'll enjoy drinking our wines as much as we enjoy making them!

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