Coddington Chardonnay is made with grapes grown on a West Auckland vineyard owned by Tim and Angela Coddington, who have provided grapes to Kumeu River Wines since 1998; originally used in the Estate Chardonnay.

The grapes from this vineyard has since proven to have such rich, distinctive flavours that the Brajkovich family decided to create a single vineyard Chardonnay, initally in 2006. 

Kumeu River Coddington Chardonnay is ripe, peachy and rich with supple approachability, density, concentration and luscious creaminess. This makes the wine easy to drink at an early stage and it will age well too.

Kumeu River Wines began life as San Marino Wines in 1944 when Croatian immigrant couple, Mick and Katé Brajkovich, bought a small property with a vineyard on it. Their descendents now own and run Kumeu River Wines, which produces 250,000 bottles of wine annually from its owns 30 hectares of vineyards in Kumeu and from another 10 hectares, owned by local grape growers. 

Aroha is the Maori word for love and plenty of TLC has gone into tending the grapes that go into this full bodied Pinot Noir from the Te Muna Valley in Martinborough. 

This is the pinnacle Pinot Noir made by Craggy Range and represents a wine that can age superbly as well as drinking well now; preferably decanted. 

Red and black cherry flavours are supported by gentle smooth French oak ageing.

The best parcels of Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot Bordeaux varietals are selected from the Gimblett Gravels Vineyard and blended to make the richly layered and precisely constructed ‘Sophia’.

Tasting Note: A finely detailed and highly limited Pinot Noir from James and Marie Suckling’s Mirae vineyard in Martinborough. Sourced from rare ungrafted Pinot Noir vines predominantly planted in 1986, this wine expresses the clarity, perfume and structure that make Martinborough so distinctive. The wine is vibrant and site-driven, with purity of fruit, fine texture and a quietly savoury edge.

Winemaking: Spontaneously fermented with indigenous yeasts, including a destemmed parcel and a partial whole-cluster ferment in open-top bins. The wine was matured in amphorae and four-year-old 225L French oak barrels, preserving freshness and site expression while adding subtle texture and complexity.

VARIETIES
Chardonnay, Pinot Noir, Pinot Gris and Gewürztraminer

VINEYARDS
The grapes are mainly from Alex Craighead’s property and some lease blocks, with the balance being brought in.

FERMENTATION
One night skin contact on the Pinot and chardonnay, 5 day skin fermented on the Gris and Gewürztraminer. Fermented in stainless and old oak.

MATURATION
Aged in stainless steel. TSO2 12-30ppm (max 30ppm added)
ALCOHOL - 11.5%

WINEMAKER
Alex Craighead & Kazuomi Fujimaki

SENSORY
Loads of bright red fruits such as strawberries and raspberries complemented by floral notes and hints of citrus zest. Light, soft, and juicy. The mouthfeel is soft and smooth, making it an easydrinking rosé. The finish is clean and crisp with a hint of minerality. 

SWEETNESS
Dry

Ojisan is a collaboration brand between Alex Craighead and Kazuomi Fujimaki of Japan. Alex and his partner - Josefina Venturino - were always drawn to
low intervention wines and winemaking, there wasn’t a lot on offer in New Zealand, so they began to experiment with zero sulphur wines in 2013. In 2014 they released their first wines in Martinborough before they moved to Nelson in 2016, where they bought an existing organic winery and vineyard.

VARIETIES
Pinot Noir & Syrah

VINEYARDS
The grapes are mainly from Alex Craighead’s property and some lease blocks, with the balance being brought in.

FERMENTATION
50% skin ferment Pinot Noir, with destemmed Pinot Noir on top.
Macerated for 7-10 days, later blended with 5 day macerated fully destemmed Syrah.

MATURATION
Aged in stainless steel. TSO2 12-30ppm (max 30ppm added)
ALCOHOL 11.5%

WINEMAKER
Alex Craighead & Kazuomi Fujimaki

‘Ojiisan’ (informal) means ‘uncle’ in Japanese. Ojisan is a collaborative project between Alex Craighead in New Zealand and Kazuomi Fujimaki of Grape Republic in Japan. Ojisan is a collaboration brand between Alex Craighead and Kazuomi Fujimaki of Japan. Alex and his partner - Josefina Venturino - were always drawn to
low intervention wines and winemaking, there wasn’t a lot on offer in New Zealand, so they began to experiment with zero sulphur wines in 2013. In 2014 they released their first wines in Martinborough before they moved to Nelson in 2016, where they bought an existing organic winery and vineyard.

VARIETIES - Sauvignon Blanc, Riesling, Pinot Gris and Gewürztraminer

VINEYARDS
The grapes are mainly from Alex Craighead’s property and some lease blocks, with the balance being brought in.

FERMENTATION
One night skin contact, fermented in old puncheon and amphora.

MATURATION
Aged in stainless steel. TSO2 12-30ppm (max 30ppm added)

ALCOHOL
13%

WINEMAKER
Alex Craighead & Kazuomi Fujimaki

‘Ojiisan’ (informal) means ‘uncle’ in Japanese. Ojisan is a collaborative project between Alex Craighead in New Zealand and Kazuomi Fujimaki of Grape Republic in Japan. 

Alex and his partner - Josefina Venturino - were always drawn to
low intervention wines and winemaking, there wasn’t a lot on offer in New Zealand, so they began to experiment with zero sulphur wines in 2013. In 2014 they released their first wines in Martinborough before they moved to Nelson in 2016, where they bought an existing organic winery and vineyard.