Kumeu & Waiheke Island

Kumeu's winemaking heritage stretches back to the late 19th century, when Croatian Dalmatian settlers arrived searching for productive viticultural land. The region's first winery opened in 1940, and Kumeu went on to claim a place in New Zealand wine history when Selaks produced the country's first commercial sparkling wine there in 1956. Waiheke Island's story is more recent: Kim Goldwater planted the first vines in the late 1970s to early 1980s, and the Waiheke Winegrowers Association was formally established in 1997.

• Croatian Dalmatian settlers founded Kumeu's wine culture in the late 1800s
• First Kumeu winery opened 1940; first NZ commercial sparkling wine made there in 1956
• Kim Goldwater planted Waiheke Island's first vines in the late 1970s to early 1980s
• Waiheke Winegrowers Association established 1997

Kumeu lies 25-35 kilometres northwest of Auckland's CBD, enjoying a cool maritime climate with warm summers and mild, wet winters. Temperatures rarely exceed 30°C, and frequent sea breezes moderate heat during the growing season. Waiheke Island presents a markedly different picture: protected from westerly winds by the Auckland isthmus, it is the warmest and driest location in the Auckland region, with a longer growing season that suits its warm-climate red varieties.

• Kumeu: cool maritime climate, temperatures seldom above 30°C, frequent sea breezes
• Waiheke Island: warm dry mesoclimate, warmer and drier than mainland Auckland
• Waiheke Island is protected from westerly winds by the Auckland isthmus
• Waiheke Island enjoys the longest growing season in the Auckland region

The two sub-regions differ dramatically in their soils. Kumeu is characterized by heavy clay loam over a sandstone base, which retains moisture and provides the conditions Chardonnay thrives in. Waiheke Island features montmorillonite clay over volcanic bedrock across much of its surface, with alluvial soils on valley floors and volcanic ash soils at its eastern end. This volcanic-influenced terroir contributes structure and minerality to the island's red wines.

• Kumeu: heavy clay loam with sandstone base
• Waiheke Island: montmorillonite clay over volcanic bedrock
• Waiheke Island valley floors: alluvial soils; eastern end: volcanic ash soils
• Kumeu's clay loam suits Chardonnay; Waiheke's volcanic soils support structured reds

Kumeu is dominated by Chardonnay, which accounts for 82-85% of all plantings. The wines produced here are crisp, elegant, and internationally respected, with Kumeu River Chardonnay regularly compared to the finest white Burgundy, including Montrachet, by Jancis Robinson. Pinot Noir and Pinot Gris also feature in Kumeu's lineup. On Waiheke Island, Cabernet Sauvignon and Merlot form the backbone of premium Bordeaux-style red blends, alongside Cabernet Franc and Syrah. The island also produces elegant Chardonnay, and Montepulciano is grown by some producers.

• Kumeu: Chardonnay dominant at 82-85% of plantings, producing world-class whites
• Kumeu River Chardonnay ranked alongside Montrachet by Jancis Robinson
• Waiheke Island: renowned for Bordeaux-style blends of Cabernet Sauvignon and Merlot
• Waiheke Island also produces Syrah, Cabernet Franc, and elegant Chardonnay

Kumeu is home to several historically significant producers, most notably Kumeu River, run by the Brajkovich family, whose Chardonnays have established an international reputation. Other established names include Soljans Estate Winery, Coopers Creek, Babich, and Nobilo. Waiheke Island operates on a boutique scale, with approximately 30 small wineries on the island. Key names include Stonyridge Vineyard, Mudbrick Vineyard, Man O'War, Destiny Bay Vineyards, and the pioneering Goldwater Estate.

• Kumeu River (Brajkovich family) produces benchmark New Zealand Chardonnay
• Stonyridge Vineyard and Goldwater Estate are Waiheke Island pioneers
• Waiheke Island supports approximately 30 boutique wineries
• Babich and Nobilo are long-established Kumeu producers with wider distribution