# Mat's Vineyard Chardonnay (2024)

- **Producer:** Kumeu River
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Auckland, New Zealand
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €75
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** blossom, peach, nectarine, lemon, grapefruit, melon, butter, cream, toast, brioche, vanilla, cloves, hazelnut, almond, honey

## About this wine

Mat's Vineyard is the crown jewel of Kumeu River, first planted in 1990 by Mat'e Brajkovich and replanted in 1993. Located in Auckland, New Zealand, this historic estate is run by the Brajkovich family, with Michael Brajkovich MW at the winemaking helm. The vineyard produces a Chardonnay of legendary status, frequently triumphing over top-tier Burgundy in blind tastings. The 2024 vintage represents a highly concentrated, low-yielding year where Auckland production was down by 30%, resulting in exceptional fruit purity and structural intensity.

## Interesting facts

- Planted in 1990, this vineyard was established by Mat'e Brajkovich, the family patriarch and former president of the Wine Institute of New Zealand.
- Winemaker Michael Brajkovich was the very first member of the New Zealand wine industry to achieve the prestigious Master of Wine qualification.
- The 2024 vintage saw yields drop by 30% in Auckland, making this highly sought-after Chardonnay even scarcer than usual.

## Food pairing

This powerful, high-acid Chardonnay with integrated oak demands rich, textured dishes. The wine's vibrant acidity cuts through decadent fats like butter, cream, and pork belly, while its intense fruit and mineral core complements sweet seafood like lobster and scallops. The subtle oak spice pairs beautifully with roasted poultry and earthy mushrooms.

## Wine making process

The grapes are hand-harvested and whole-bunch pressed. Fermentation takes place entirely in French oak barriques (typically around 30% new) using wild yeasts. The wine undergoes 100% malolactic fermentation to balance its naturally high acidity, followed by aging on its fine lees for 11 months to build texture, complexity, and integration before bottling.