RIver bone 2021 – CEllar door
It’s been a while!
It’s Jack here. I write the news letters for better or worse. I’m very sorry for anyone who noticed but I haven’t had the chance to write a news letter in a very long time. This is because I have been working on our Cellar Door and new Website vigorously.
The other day we were issued our Code of Compliance for re-consenting the winery building – which allows us to hold an on-licence meaning we can now sell a glass of wine at our cellar door and charge for tastings and of course provide food. This process took a lot longer than we had anticipated.
We now have our tapas style menu running 7 days a week now! Kate McMillan has helped us put together a range of platters and sharing style dishes that can either be a light snack or a shared lunch. We are working with as many local producers as we can including Rachel Scott bread, Little Farm Goat Dairy, Waipara olive oil to mention a few.
Come and try for yourself!
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Fire And Feast
We put our heads together with Element Tipis and Crisp and Vale Catering again over the weekend to put together the second round of Fire And Feast, an outdoor dining experience.
If you have an idea for a pre-Christmas family long lunch or corporate event email jack@theboneline.co.nz to make your idea a reality!
Riverbone Sauvignon Blanc Is Back
We have finally released our 2021 Riverbone Sauvignon Blanc after a long wait. Just as the last vintage sold out in 2020, sales were picking up as people were starting to appreciate a new commodity spin on the Sauvignon Blanc. Read some more tech notes from Willie Trew below (Winemaker).
We hadn’t produced a Riverbone Sauvignon Blanc since 2016. My goal was to produce a one-of-a-kind wine that showcases the distinctness of our fruit and site.
It’s a full-bodied textural wine that embraces tannin and acidity. It will hopefully increase its natural complexities with some ageing as well.
All fruit is estate grown organically. We are looking for a combination of riper flavours but still great acid. The fruit is hand harvested. In the winery the fruit was foot crushed and allowed to soak on skins for 48 hours.
It is pressed to old Cigars barrels (320L) without any settling of the juice, We are not looking to add toasty oak influences. Primary ferment is undertaken with wild yeast and is allowed to ferment at ambient temperatures.
After fermentation, the wine is allowed to sit on its lees for 9 months. We taste regularly to see how the wine is developing. And when we think the wine is in balance look towards bottling.
The wine is then transferred to stainless steel tank before it is bottled unfined but gently filtered. Bottling was on the 24/02/22
Only 873L was produced.
Hope you have all had a good winter and we can’t wait to see more of you heading into summer!
Jack.
