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 email@example.com
honeydew — pink grapefruit — strawberry sherbet — summer
Pink watermelon in colour with hues of sepia and cherry blossom. Lofty aromas of strawberry, rock melon and dried cranberry captivate at first followed by more complex secondary notes of spicy poached pear. Mouth coating autumnal fruit, juicy currant bites and sweet grapefruit pith lead to a satisfyingly tart nectarine and cream finish. Our tribute to summer…
This Rosé differs from many of its South Island counterparts due to the inclusion of Merlot. We intentionally harvested a few rows of our Merlot block in the middle of its ripeness spectrum. We did this to add richness and aromatic complexity to the classic ‘strawberries and cream’ Pinot Noir core. Both varieties were hand-picked, crushed and soaked on skins for 12-24hrs before being run to tank for settling. The juice was racked very clean and transferred to old oak barrels before being inoculated with a clean and slow fermenting yeast strain. The ferments were stopped just before dryness to balance the crisp acidity. The wine was then stabilised and filtered over winter and bottled in early spring.
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.
Luscious berry lift — rata flower — rum & raisin — sweet balsam — mocha — woven
Bright ruby crimson. Aromatically – lifted ripe summer berry – rata flower, boronia. In the mouth – soft luscious fresh fruit overlaying spicy Rum & Raisin earthiness – crème brûlée – sweet balsam – fresh fruit woven between lacy acidity & silky tannins. Autumnal loveliness.
Chalky white — citrus — gorse flower — keystone acidity — brûlée
The limestone laced soils of our upper terrace sing their song through fruit intensity & tension. These Jurassic limestones are of a similar period to those prime parcels of Chablis — the Kimmerigian & Portlandian, and contain a myriad of fossilised diatomic creatures. Biological, chemical & physical parameters of these soils provide a happy balance of nutrition, water holding capacity & drainage. This fruit from 2016 came from a very comfortable growing season. It was lovely.