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Welcome to THE BONELINE online — and thank you for putting our wine on your table. We have aimed for simplicity in our ordering options, and offer 6 and 12 bottle packs, as these are safer in transit. If you would like to purchase a selection not offered below, then please contact us firstname.lastname@example.org
License Holder: The Partnership of Paul Antony Tutton, Olga Sienko–Tutton, Vicki Anne Tutton & Lindsay Mark Hill
License number: 57/OFF/230/2018
License expiry date: 5th day of December 2021
caramelised butter — grapefruit — grilled pineapple — lemon smack — lush & long — hazelnut toast — symphonic
Silver and green flashes on sun goldened newspaper. This wine meets you with alluringly sweet white florals, quickly followed by frying butter and stone fruit. Its personality runs deep with toasty oak and creamy yeast combining with the fruit to produce a myriad of pastry dessert inspired descriptors. Although the entry to the palate is soft and creamy this give a false sense of what is to come as it builds quickly adding elements of zesty lemon, wood smoke, grapefruit pith and rock salt in a smack around the chops finish. A wine that demands your attention, made by Chardonnay geeks.
To put it bluntly we completely geek out over the growing and making of this wine. Mendoza is the clone of choice (often over 90% of final wine) and this choice coupled with 29 year old vines, leaves us very susceptible to poor fruit set and very low crops. But we feel there is no comparison to Mendoza for it’s fruit intensity and power. Good exposure of the fruit in the vineyard is pivotal in getting the right flavour profile and avoiding disease.
We aim to create a 10-15 barrel blend (depending on fruit set) each year, and through the use of picking date, sequential pressing straight to barrel, oak, wild or natural starter yeast, malolactic fermentation and barrel stirring, every barrel develops a distinct and different personality from the next. Through combining all these different personalities, the final blend has greater complexity and completeness — plus it’s far more fun making wine this way.
We were treated with exceptionally good weather during spring 2017 which led to great fruit set in the Mendoza Chardonnay. A hot and wet season transpired and only due to some meticulous grape growing were we jumping with excitement during our first pick on the 20th of March.
The wine is made up of four parcels of fruit picked with a whole month going by between the first and last pick. Generalizing, the first two parcels produced barrels that had steely acidity and burst with green apple and lemon characters. The third parcel was from our much loved “Hellblock” and provided barrels with real grapefruit pith intensity and salty acidity. The fourth parcel provided some old school Chardonnay grunt with rich stone fruit and pineapple pop. Each barrel gradually became it’s own person over nine months, before being combined into one blend in mid-January. The wine was then stabilized, very lightly fined and bottled in March.
lemongrass — lime — shortbread — beeswax — mineral drive — salt flat
Brilliant pale straw in colour with hues of greened jewellery. Sweet bakery notes of shortbread and nougat win the race to your nose, followed by lemon peel and clover honey. In the palate, modest alcohol gives the wine a light and delicate mouthfeel. Primary green apple and mandarin are met with developed almond and clove — all spliced together by steering salty acidity.
As the name suggests Barebone is our opportunity to produce a stripped back Chardonnay style that showcases the fruit from our site while still being rich in subtle complexities. We achieve this using large berried Chardonnay clones, whole bunch pressing, minimal use of old oak barrels, extended time on yeast lees and no malolactic fermentation.
Three qualities define this wine above all else, the first being the fruit aroma/flavour which we want to be subtle and pure. Acid structure is the second — like the keystone in a stone archway — propping up the wine and giving it a mineral salt crunch. Finally, yeast derived aroma/flavour and mouthfeel provide balance and intrigue.
The 2016-17 growing season allowed for long cool ripening, the abundance of overcast days resulted in fruit that had intense citrus and green apple characteristics. The first parcel was picked at the beginning of April and whole bunch pressed to old neutral barrels for natural fermentation. The second parcel hand sorted in the vineyard at the end of the month, was again whole bunch pressed, and this time settled without enzyme for 12 hours before being racked to a small squat tank for fermentation with a neutral yeast strain. Both parcels were combined shortly after fermentation and underwent 15 months of ageing on yeast lees with manual stirring occurring for the first 6 months. The wine was then stabilised, fined and bottled in early winter 2018.
lime sorbet — almond — honeysuckle — oystershell — luminescent
Youthful pale straw in colour with flashes of morning sunlight. The nose is engaging yet subtle, built on a core of tropical green citrus fruit and decorated with delicate white flower and green herbs. When tasted the characters on the nose carry over, joined by some secondary almond and dried rose petal notes. Sweet green melon sweetness is cleansed by tart and grainy granny smith apple flesh. Its overall harmony makes this wine so exciting — a light, delicate proposition that draws its power and intrigue from its purity and sustained clarity.
For our Dry Riesling the decisions made during the season are influenced by two clear mandates “retain purity / clarity of flavour” and “achieve engaging balance between dry fruit sweetness, pithy sourness and salinity”. Because of this approach the body of the wine stays the same with each vintage but the limbs move back and forth according to what mother nature offers up.
The 2017 was made from two parcels of fruit picked a week apart. The first from our lower river terrace involved the picking crew meticulously hand selecting the cleanest bunches – rich in tropical flavours with intense lemonade acidity. The second pick also a hand selection – from our top terrace – giving delicate and floral fruit. Both parcels were whole bunch pressed, fermented with cultured yeast, parcel one fermented in stainless steel and parcel two fermented in old oak barrels. The ferments were stopped at the wine-makers interpretation of “engaging balance” and the parcels were left on gross lees until late spring. Clarification, considered fining, and bottling occurred in quick succession in the new year.
pomegranate – manuka bark – pomander – florentine – bramble tart – gossamer weave
Crimson and pink flashes on a red plum canvas. Saturating aromatics of currant pastries, wood spices, and manuka leaf. With time, subtle notes of forest undergrowth and floral perfumes reveal. Moderate fruit sweetness, fine silky tannin and restrained volume allow savoury elements to splice evenly into the tart red berry fruit core. This wine was crafted in vineyard and winery from a wild and unpredictable season, so we find great joy in the level of calm and poise it possesses.
Hand picked and sorted in the vineyard, individual parcels were gently de-stemmed without crushing into small open top fermenters. The fruit was ambient soaked until natural fermentation commenced, before a selected yeast strain was inoculated to carry on and finish the fermentation, usually in a hot and fast fashion. During this time the ferments were gently worked with various techniques to ensure that tannin extraction was respectful to the natural fruit weight and intensity. The more aromatic parcels were pressed off skins within five days of dryness, while the more robust Swiss clones spent up to two weeks on skins. Parcels were then run to barrel where we refrained from using much new oak (5%), instead opting for a high percentage of one year old oak (20%) to again ensure respect was shown to the fruit. The wine then spent 12 months in barrel undergoing malolactic fermentation in Spring, before being lightly fined and coarse pad filtered prior to bottling.
quince paste — fig nougat — toasted coconut — golden heart
Polished green gold with hues of dandelion and filtered sunlight. Classic lifted noble rot characters of apricot, caramelized pineapple and fruit preserves are met with the late harvest notes of lemon curd and rose petal. These are built upon with subtle toasted coconut and vanilla cream from the extended oak maturation. Glorious summer peach, and fresh figs perfectly melt into butterscotch and schnapps. The firm acidity helped by fine black tea like tannins and warming alcohol ensure the sumptuous sweetness never cloys at any point. Within a honey drop a story of the season….
One of the benefits of the wild and unpredictable 2017 growing season was the development of lovely dry noble rot in some of our Hellblock Riesling. One month after the clean bunches had been picked, around them the remaining shrivelled bunches were hand picked and pressed. The bunches required two long press cycles to get enough juice to fill a single barrel. The juice was then heavily clarified and fermented over two weeks until the yeast ran out of steam. The wine stayed in the same barrel for 15 months before fining, stabilization and filtration took place in late winter of the following year.
apple sorbet — lime blossom — sweet/sour/salt — chalky crumble — starlight
Pale straw with lime green hues and silver flashes. On the nose you are met with sweet spring scents of citrus blossom and wild flowers. The variety of fragrant herbs and green/yellow fruits that develop with time provide intrigue and reward. In the mouth intense flavours of lemonade, guava and honey-dew melon take you to a slightly more tropical place than the nose would suggest. Lighter in alcohol the wines body is attributed to the soft clover honey sweetness from the residual sugar. Thai inspired balance is achieved by this sweetness perfectly tempering the driving saline acidity. All elements are left to ring out on the finish from a drying nashi pear crunch. Hello, old friend…
Here at The Bone Line we set a very high standard for our Hellblock Riesling, the purity, intensity and balance must be just right. For this reason, the wine has eluded us for several seasons back to back. The 2018 season provided the perfect climatic conditions for great Riesling and this combined with some intuitive winegrowing, allowed us to craft this favourite once again (previous release was 2014). This wine began with the harvest of fruit from our river side terrace sharing the same name. The fruit here was delicate and extremely intense because of meticulously hand working of the vine/crop by the crew and the sheltered environment in which it grows. Nearly a month later we picked a small portion of our top terrace Riesling which due to being more exposed to the sun and drying wind had developed robust and more grounded characters. Both components were hand-picked, whole bunch pressed and fermented as bright juice in small stainless-steel vessels. Based on twice daily tastings the fermentation was stopped when the balance between the acidity and unfermented sweetness was just right. The two components were then blended, stabilized and filtered over winter and bottled in early spring.
passionfuit — green apple — Thai basil — lively flinty crunch
Classic sauvignon blanc aromas of gooseberry — passionfruit — elderflower — herb & flint.
In the mouth, bright focussed tropical fruit, grapefruit & citrus liveliness — overlying gentle restraint, elegance of line & groundingly good perfect grape sugar / acid balance.
Sourced from 3 different blocks within our single estate vineyard — each block picked at optimum ripeness and condition — in winery each parcel handled individually as to decisions on whole bunch pressing, or crushed; solids use; fermentation in stainless steel or oak; yeasts and ferment nutrition — providing intriguing parcels of wine for final blending.
cabernet waltz — olive tapenade — almond meal — cocoa nib — black hole heart — reverb & sustain
Mid ruby with crimson flashes in colour. Classic cool climate Cabernet nose — cassis cedar spice. Dark plum Merlot. Lifted violets from the Franc. Seasoning notes of soft oak and salty maritime edge Palate is full bodied, softly textured. Franc brings blueberry fruit and savoury peppery tannins. Ripe Merlot brings fleshy dense dark plum and low tone earthy graphite. Cabernet Sauvignon brings terroir specific tobacco leaf, cassis, and fine sinewy tannins to the young wine.
Iridium is one of our most loved wines to grow and make here at The Boneline — vines planted 28 years ago, some of the oldest Cabernet vines in the country, tucked in to a natural amphitheatre type bend in the Waipara river that traps serious heat in our dry summers — enough to ripen these late varieties of Cabernet Sauvignon, Cabernet Franc & Merlot. Hand tended bunches, hand sorted in the vineyard, destemmed and soaked for up to a week pre-ferment. Hand plunged in small open top fermenters, with extended post ferment maceration — pressed off to a mix of old and new Bordeaux coopered oak, for slow maturation over 18 months. Racked twice prior to grading, blending and finishing in late Winter 2016.
warm cedar heart — cinnamon quill — red liquorice — poised tension — coastal complexity
Ruby purple with magenta hues. Fresh primary fruits of cranberry & raspberry over dried herbs and blackberry bramble. Understated oak of liquorice & char. Ripe fruit forward palate of dense plum, mocha & violets. Fine powdery tannins balance soft juicy acidity – plush.
Higher rainfall for the vineyard gave vigorous growth requiring heavier crop and leaf thinning – a small ripe crop was picked on 10 May 2017. Hand selected fruit was destemmed without crushing to retain skin and seed integrity. Cool maceration and high fermentation temperatures in small open top fermenters with gentle plunging. Pressing focussed on balanced extraction, with less new oak used in maturation. A gentle approach from the beginning to end in the winery, provided good parcels to build a Cabernet Franc both intriguing and delightful.
alluring perfume — cherry blossom — almond — winterspice — fluid silk — poise — suspense
Very bright ruby garnet with distinct crimson hues. Aromatically – striking & seductive, bright red fruits, heartwarming winter spice, almond kernel & cherry stone lift – in time revealing a darker core. Warm, soft & silken on the palate – palpable fruit depth – authoritive presence. A fine poised pinot which sings of where it is from, and those who have worked with it from vine to wine.
Vinification of this wine is still evolving as we learn to voice the sense of establishment that these old vines bring. We destem without crushing before ferment, then soak on skins for up to a week. A small portion we whole bunch ferment and work specifically to draw out aromatics & structure. Primary ferments are fairly quick, hot & hand plunged, then sit on skins for a while, aiming for extraction levels just right for each vat. Wine then matures in Burgundian coopered French oak for a year before blending & bottling unfiltered.
tropical flora — seabreeze — jalapeno — gravels — driven
Initial subtle exotic aromas of papaya, frangipani & guava – a more savoury element splices in with jalapeno pepper, creamy lees & toasty oak. In the mouth it’s bone dry, full bodied with a rich citrus & stonefruit core. A refreshing dry finish of cinnamon spice & maritime crunch.
sun drenched apple — orange blossom — honeysuckle — harvest gold — slipstream — sleek
Brilliant pale straw with lime green hues. Aromatics of ripe apple enhanced by lifted florals. Even texture building through mid palate to ripe golden delicious apple with soft edged persistence. Long textured finish winding to conclusion in clean fruity acidity.