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
wildflower — passionfruit — boxtree funk — mineral — flint
Eye catching pale straw yellow with green hues. Aromatically, the most striking sauvignon we have created. The fruit showcases passionfruit, elderflower & lime perfumes. On palate – crisp, fresh & dry – explodes in the mouth, leaving mid-palate weight with struck match flint & briny crunch.
Grown mainly on two blocks of our vineyard –from an upper terrace of old vines on a mix of grafted and own roots – own rooted vines providing greater band width of green to ripe flavour, while grafted vines are more uniform and provide consistent ripeness. The other block is a low riverside terrace called Hellblock where the vineroots drink from underrunning streams in the gravels, grow vigorously producing fruit with intense thiol precursors, adding passionfruit gooseberry & flint to the finished wine. This year we also added a small quantity of fruit from Block 3, which grows more like Chardonnay than Sauvignon Blanc, lends itself well to high solids barrel fermentation, adding further intensity.
We try to make Sauvignon Blanc as distinctive as our special site, utilising subtleties in processing fruit from these different blocks, differing skin contact times, enzyme use, & temperature. Different fermentation treatments, such as yeast strain, juice solid levels, nutrition regimes, fermentation rates & lees handling all provide wonderful componentry with which to blend this wine.
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.
Crisp — dry — citrus oil — lime zest — apple blossom — ethereal
Brilliant pale straw green. Aromatically speaks of the site, variety & vintage – delicate white flowers, lemon blossom & lime zest overlay current of stony minerality. Refreshingly dry with lime zest / lemon peel complexity, deeper ripe fruit in mid palate, balanced with knife edge acidity. Doughy lees influence knits fruit & acid. Upbeat & uplifting.
Aged, small, less vigorous vines on a high terrace of Glasnevin gravels – giving low cropload & concentrated ripe citrus peely fruit – combined with more vigorous lush & zesty fruit from Hellblock at river level.
Hand harvested in two separate batches, both whole bunch pressed to tank with a hint of solids adding texture & dimension to the ferments, while retaining purity & elegance. Fermented to near complete dryness, before components blended together with small amount of yeast lees to act as preservative during 10 months tank maturation.
deep crimson magenta — pastille — violets — plum —
tobacco — cedar — graphite — maritime edge
Deep purple magenta colour. Each variety shows itself in the nose, dark chocolate / mocha & plum notes from the Merlot, smouldering tobacco, cedar & cassis from the Cabernet & violets, red-currants & graphite from the Franc. Palate shows sturdy structural tannins that cloak deep dark pastille at it’s core made slightly savoury by bay leaf, black olive & anise. Iridium ’14 shows a typical maritime edge, and with time we expect this wine to relax & reveal rue complexity from its smoky depths.
Iridium is our flagship red wine here at The Boneline – planted in 1980’s it contains 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. Once malolactic ferment completed, wine was pressed and settled to tank before running off to 30% new Bordeaux coopered oak, for slow maturation over 15 months.
Enchanting spring blossom — apple lime soda — driving mineral crunch
Aromatics – unashamedly floral with rose, lavender, apple & citrus blossom –leading through citrus fruit, ripe red apple & crunchy mineral. Low alcohol makes this wine refreshing in the mouth – lime & soda lightness of being. Fresh lemony citrus flavours fill the midpalate while a structural acid spine adds line & length. Significant residual sugar & acid balance to provide a lovely mineral finish.
Fruit sourced from Hellblock – a riverside terrace of gravels run through with underground streams – a source of moderate vigour and healthy canopies providing shading from the searing Waipara sun. Flavour ripening is accelerated, while brix remain low – allowing the making of this crisp, refreshing & slightly Germanic style. Handpicked at lowish brix, whole bunch pressed – only free run juice is used to avoid excessive phenolic pick up from the skins, cold settled, racked clear for cool tank ferment. Neutral yeast was used to enhance varietal grape flavours, and stopped ferment when natural sugars balanced the crisp zingy acidity.
bone dry funk — flint — gravel — whetstone — toast — cream
Grown and made with complexity in mind. Handpicked, whole bunch pressed direct to barrel. High solids ferment in new and seasoned French oak. Wine retained on lees with intermittent stirring for 8—10 months. No malolactic.
Flinty oak and mineral notes lift tropical aromatics which give way to ripe lychee, melon and grapefruit. Spectrum of tropical to citrus to stonefruit — crammed full of interesting flavours, wrapped in lovely toasty oak and creamy lees underpinned by saline acidity.