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Welcome to THE BONELINE online — and thank you for putting our wine on your table. Our shop now offers huge flexibility — from 6 or 12 bottle cases, mixed cases of your choice, and single bottles.
We hope you have fun browsing the current range for your favourites, and enjoy trying other wines that sound like you — it’s easy with the single bottle option.
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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
cherry blossom — rose petal — ripe peach — frangipani — wild strawberry — pink grapefruit — pomegranate sparkle
Pink guava flesh in appearance. Bright red berry fruit is encircled with cherry blossom and rose petal on the nose. Wild strawberries, crunchy stone fruit and rock melon make up the palate, savoury textures and weight from the barrel fermentation support the lovely natural acidity to give a balanced finish. Serve slightly chilled. Our small tribute to summer.
As summer approaches and we are gently tilted to bask in the full glow of the sun we celebrate the change in seasons with our Pink Noise Rosé. This wine is designed to be something to savour during the coming months and be fleeting as the day light begins to wane once more. A composition of Pinot Noir 46%, Merlot 40% and 14% Syrah. The Pinot is picked from a selection of fruit from our top terraces, it has very little skin contact and is fermented in three old barrels. The Merlot comes from our small planting on the mid-terrace — the grapes were picked smack bang in the middle of their ripeness spectrum, then crushed and soaked on skins for 12 hours before being pressed, settled and racked clear to two old barrels. A small percentage of Syrah comes from young plantings on our lowest terrace. All parcels of fruit are fermented with a very slow yeast strain which more than anything allowed us to retain a modest amount of residual sweetness to balance the palate. Aged for three months before minimal fining, filtration and bottling occurred in August.
luscious lemon — stone fruit — almond — fresh purity — velvet elegance — tangerine drive
Pale golden colour with iridescent hues of green and silver. On the nose this wine is truly multi-layered and yet understated. Mixes of fresh citrus and ripe stone fruit wrapped in layers of perfumed white flower and home baked short bread. These aromas combine and evolve into a vast number of flavours in the mouth. Ripe peach, crunchy nectarine with a tangerine drive define the taste. A viscous full-bodied mouthfeel from lees autolysis and cleansing acidity complete the palate. Stripped back Chardonnay rich in subtle complexities.
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.
Our UCD clones of Chardonnay produce some of the most resilient bunches in our vineyard, thick skinned and large open bunches so contrasting to our Mendoza. The first parcel UCD 6 was picked within the first week of April and whole bunch pressed straight to a stainless steel fermenter and fermented hot. A parcel of Mendoza was picked in the second week of April and finally UCD 4 & UCD 5 were picked together on the same day on the third week, again whole bunch pressed, and this time racked off heavy solids before warm fermentation with a neutral yeast strain. All 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 and bottled in early June 2020.
lime blossom — lemongrass — elderflower — pink grapefruit — passionfruit — silken purity — creamy complexity
Aromas of passion fruit, pink grapefruit and citrus rind supported by layers of lime blossom, elderflower and lemongrass. The palate shows ripe stone fruits with citrus, creamy complexity from the lees contact in barrel — leading to bright and vibrant acidity which provides a pure, fresh finish.
This wine is all about layers of complexity. The first parcel was picked from our lower Hellblock terrace in early April, to create a classic Sauvignon blanc base. Processed and fermented in a way to preserve the delicate yet intense aromatics of Hellblock grown fruit. The next two parcels were picked riper, from our more exposed and rugged upper terrace blocks. This idea is to expand the flavour profile and add character to the wine. With these parcels we used wild ferments with solids, a small amount of skin. After three months maceration on lees all components were blended and stabilized in early spring.
apple blossom — lime/lemon — sherbet — mandarin — apple crunch — salt toffee — gingerale — iridescent
Pale straw with lime green hues. Very subtle notes of sweet elderflower, honey puffs and coriander seed float above a base layer of cut lime. The palate sees pineapple, green mango and salted lime intertwine creating an all-encompassing and electric taste experience.
Here at The Bone Line we set a very high standard for our Hellblock Riesling, the condition of the fruit must be impeccable, the concentration of flavour intense and the acid level electric. It was with great joy that the 2019 season gave us the perfect conditions to allow us to make back to back wines. The 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 by the crew and the sheltered environment in which it grows.
From the single pick, we split the batch into two components. The first (approx. four fifths of the final wine) was whole bunch pressed and fermented as bright juice in a small stainless-steel vessel with a neutral yeast strain. Based on twice daily tastings the fermentation was stopped when the balance between the acidity and unfermented sweetness was just right. The second component was crushed and soaked on the stems overnight before being pressed to old oak. This was fermented to dryness and later blended back. The final blend was stabilized, fined and bottled in late spring.
lemon blossom — salt crust — jasmine flower — lime juice — spicy toffee — stellar
Pale barley straw in colour with vibrant yellow, silver and green hues. This wine gives off a sense of tension and youth. Aromas of lime leaf, blossom and fruit are so pure and inviting. As it evolves in the glass it reveals subtleties like dusty dry herbs, juniper and gravel. The taste is reminiscent of a perfect Mandarin, so bursting with sweet flavour the acid provides direction and pithy phenolics provide a lingering dry mouthfeel. One of our finest examples to date.
The poor flowering conditions of the previous spring actually worked in our favour with Riesling. The typical heavy crop thinning required to ensure good fruit health and concentration was naturally performed through a significant reduction in bunch and berry size. Picking our first parcel of fruit for the season and the first component of this wine couldn’t have been more effortless, bursting with flavour and immaculate in condition the bunches were whipped from their groomed environment on a late March morning. The second parcel came in two weeks later amongst a much busier pace, but the quality was just as good. Whole bunch pressed; the free run juice was fermented bright with a neutral wine yeast while the pressings were fermented hot in barrique with natural yeast. The wines spent winter and early spring on their yeast lees before considered fining, blending and bottling occurred in quick succession at the end of spring.
Magnolia — purple pastille — black cardamon — orange chocolate — leather — oystershell
Cabernet Franc — Merlot — Cabernet Sauvignon
Luxurious dark magenta in colour which shimmers mauve and scarlet. Purple pastille and violets leap from the glass and fill the surrounding air (as it did to the bottling hall). Dried herb, dry roasted vegetable and graphite provide subtleties while orange chocolate and wood spice ground the nose. Sweet red and purple fruits saturate the palate at first, surrounding a warm cedar heart — all balanced by juicy acidity and fine powdery tannins. The finish has a dry mineral bite that entices you back for more. Our evolutionary pathway — in a glass.
Iridium is all about evolution. Over time, changes occur within our soils and the vines they support within a warming climate. Change also flows through our winegrowing philosophies, aspirations and approach. No other wine in our portfolio captures this terrestrial & human evolution as clearly as Iridium. Iridium has evolved into a Cabernet Franc dominant, red blend. However, because it is the product of our aspiration to make the best full-bodied red blend possible from our site, it’s makeup is never set in stone.
Magnolia — coriander seed — green tea leaf — miso — jalapeno oil — toasted sesame / brown rice
Golden pale silica in colour. Brined jalapenos and sweet white blossom compete for initial impression on the nose. A core of yellow fleshed fruit lays beneath zesty citrus, sweet herbs and Japanese inspired savouriness. When tasted the wine seems to become even more grounded with green tobacco and bramble. A juicy, saline entry leads to a dry and textured gravel dust finish that is incredibly persistent.
Riverbone is gravel-borne. There are two sections of soil in our vineyard where the boulders are formidable, the pebbles are pure and the columns of sands bottomless. The naturally high vigour of Sauvignon blanc is dragged beneath the earth as the roots drive deep and wide searching of sustenance. What results is a small balanced vine that produces fruit that is more austere, grounded and complex. When converting the fruit into wine we try to accentuate these characters with subtle oak, natural yeast and long maturation time both in barrel and bottle.
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.
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.
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.