The Boneline



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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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Terms and Conditions

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


garnet cranberry compote purple pastille red peppercorns black liqourice graphite cedar smoke savoury silky tannins

Cabernet Franc — Merlot — Cabernet Sauvignon

Ruby core with garnet hue. Aromas of Red berries and currents mixed with tobacco and leather against a background of fragrant violets.
Juicy plums, blackberries and redcurrants intertwined with spicy cider and dried herbs on the palate balanced with elegant dusty tannins, gentle acidity and a refreshing mineral reprise.

2018 Harvest was all about extremes. Climatically it was the second warmest season after 1998 and we experienced 1319 growing degree days . There was no frost pressure and flowering went through early and evenly. Unseasonal rains came mid-summer, which caused a spike in vine growth, which was controlled by diligent canopy management from the vineyard team. Late autumn provided warm settled conditions which played into our hands nicely for ripening he three varieties which make up Iridium. The Merlot came in first all plush & juicy, then the Cabernet Franc arrived showing off its floral aromatics and finally the Cabernet Sauvignon with its cassis aromas and structured tannins.

All the fruit is hand picked and destemmed with the goal of having whole berries to give us a long fermentation with wild or high glycerol producing yeast that slowly builds to a hot peak temperature. Malolactic fermentation is encouraged during primary, and a long warm post ferment maceration is carried out until the tannins are balanced. The batches are aged in French oak with 25% being new. The varieties and their batches are kept separate through several rounds of rack and returning to develop the structure of the wines. Blending is carried out mid-summer and the final blend is barrelled done for a final stretch of maturation over the following harvest/winter. In early spring the barrels were racked to tank, lightly fined and course filtered before bottling.

14.5% Alc/Vol

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Pinot Noir 2018

maraschino redcurrant cinnamon dry forest cedar graphite tamarillo spice snap silky tannins poised elegance

Softly compelling ruby-red in colour, a hue of radiant warmth.  Elegant, aromatic cluster of red and black cherries, red berries, earthy summer undergrowth, wild herbs with an underlying smokiness. Red fruit on entry, silky smooth texture, morello cherry, mixed spices with a river stone minerality on the reprise. Gentle support from oak, built around a delicate frame of acidity. A nod to the old world — wise, calm and assured.

Very little about our vineyard is consistent or even (over than the rows being straight) from the earth to the sky there are factors at play that create diversity. The way the river scoured out the ancient glacial bed of rumble. The grapevine age, source material and presence or not of a union to a rootstock. The surging force of the dry northwest wind attacking the northern ends of the blocks. Creating a wine that consistently and distinctively sings of this place requires micro-management in all aspects of its production.

The base of this wine is from around seven rows of the original 10/5 Pinot Noir clones planted in 1990. This is supported by the structural Dijon clones 113, 114 and 115. Aromatic complexity is given from a small percentage of 667 and 777 clones. All the fruit is hand harvested and vinified in individual clonal batches, which are kept separate over the winter and spring. During fermentation, the batches are gently hand plunged and pressed off after 2 to 3 weeks on skins. These components were racked and carefully blended pre 2019 harvest, lastly returned to old oak for 3 months before coarse filtering prior to bottling.

13.9% Alc/Vol

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Pink Noise Rosé 2021

pink coconut ice strawberry lemonade pamplemousse rose watermelon margarita vivifying

Pink guava & ripe melon in appearance. Bright red berry pops with confections of coconut ice, cherry blossom and rose petal on the nose. Wild strawberry zing, crunchy stone fruit and summer melons make up the palate. Savoury textures and weight from the barrel fermentation support the lovely natural acidity to give a balanced, vibrant and refreshing finish . Serve slightly chilled.

2021 saw a small harvest in our region after a trying growing season — coming off the back of three dry winters and a very late Spring frost. For our vineyards, this was overlaid by our three year period of organic conversion, in which vines tend to produce less as they adjust to a slightly different management regime. 2021 is our first Biogro certified vintage, and 2021 Pink Noise Rose’ is our first certified organic wine release.

2021 season’s Pink Noise rose’ is 100% Merlot. This Merlot comes from our small planting of 23 year old, own-rooted vines on the mid-terrace — the grapes were hand 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 old barrels. The juice was fermented with a very slow yeast strain which allowed us to carefully monitor the progress of this tiny ferment to reach a balanced yet dry palate. Aged for 5 months before minimal fining, filtration and bottling occurred in October.

12.3% Alc/Vol

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Barebone Chardonnay 2020

almond flour stonefruit brewers malt lemon meringue pie salt crust silken opulence solar

A clear pale lemon core with a gold hue and flecks of green and silver. The aroma of the wine is truly multi-layered and yet understated. It shows fresh lime and lemon, white stone fruit and fragrant almond blossom mixed with malt biscuit and underlying mineral notes. Ripe peach and nectarine with key lime and yuzu drive the palate. A luscious full-bodied mouthfeel from aging on fine lees gives flavours of malty cheesecake crust combined with a crunchy mineral finish and hints of salted caramel. Stripped back Chardonnay rich in subtle complexities.

2020, a growing season of calm and grace until New Year, which set a smaller volume and lovely crop. Then came the immense heat and high winds of January and February which focussed vine vigour into fruit concentration. This was followed by the lockdown harvest in calm conditions with a small, dedicated and distanced picking crew who sang through the sombreity — and a highly focussed small team in the winery.

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.
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 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 first two parcels were picked on consecutive dates mid-March and whole bunch pressed straight to a stainless steel fermenter and let to ferment wild and at warm temperature. The third parcel was picked, whole bunch pressed into neutral oak barrel and allowed to ferment wild. The fourth batch, 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. Lees were stirred monthly until Christmas 2020. The wine was then stabilised and bottled mid-winter 2021.

13.7% Alc/Vol

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crimson ink dark plum boronia cacao dust white pepper orange zest red licorice chambord supernova sustain

Dark ruby rose heart with an alluring crimson iridescent trim catch the eye. Soft dark plums, cassis and red liquorice jump out of the glass, anchored by delicate floral notes of sweet and peppery Boronia and low lying violets. Delicate savoury wafts of dried rosemary and thyme from the roasting dish. An extravaganza of wild blackberries, Black Doris plums and dark chocolate. Star anise and cigar box. A plush vibrant texture is followed by a deliciously juicy finish with fine raspberry acidity and ripe chewy tannins. The wine concludes with a gentle warm glow on the reprise — deep caramel comfort.

When this valley has gone quiet and all that’s left outside of the winery to show for a season’s hard work are bare lignified canes, a small patch of lime green canopy remains. Found deep in a natural amphitheatre scoured out by the river, our old Franc vines focus the last of the Autumn sun’s energy into their soft blue bunches. Patience is required waiting for optimum ripeness to harvest this fruit so perfectly poised on the edge.

Hand picking commenced for the 2019 Cabernet Franc late in the second week of May. Both the grafted portion of the vines and the non-grafted (split into two vessels and inoculated with two different yeast strains) came in on the same day. We incorporate clean precise winemaking techniques to be respectful of our Cabernet Franc fruit, which naturally exhibits deeply complex flavours and aromas, which we aim to showcase. Malolactic fermentation was encouraged to start during a hot primary fermentation and finish during a long and warm post-ferment maceration. The wines were then pressed and left to settle before being racked into a mix of French coopered barrels, so the final wine had a total of 16% new oak. The batches were kept separate through two rounds of rack and returning over winter and spring, before being put together pre-harvest 2020 and returned to rest in old oak. In early winter, the barrels were racked to tank, where the wine gained composure for two months before being lightly fined and course filtered before bottling.

14.2% Alc/Vol

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Dry Riesling 2020

lemon curd lime sorbet sand dunes ginger white fruit beeswax sunstones margarita purity & provenance

Clean and bright yellow gold, with silver and green hues flashing throughout — iridescent new straw. Aromas of pure green apples, lemon and lime with delicate white florals. Sunlight and seabreeze. Fresh green apple crunch combines with the sunshine of orange/yellow citrus to craft crisp acidity, underlaid by the gravelly riverstone minerality that is synonymous with our vineyards. Crunchy white peach, pear and ginger warm the mid palate flowing though to a long juicy finish driven by gentle pithy phenolics. Poised and pure — a summer sky shooting star!

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 remains the same with each vintage, while character is driven by seasonal variation as vines and humans work in response to climatic erratica. Challenging and exciting!

2020 Dry Riesling is built upon fruit from both our gnarly more exposed upper terrace, and our lower Hellblock river level amphitheatre of finer sandy gravels. The first parcel of fruit from Hellblock was handpicked over 2 days in late March. The second parcel from our top terrace was also handpicked over two days in early April. All fruit was extremely clean and perfect for making our dry style of Riesling.
These batches were 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.

12.2% Alc/Vol

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Sauvignon Blanc 2020

kaffir lime white peach lychee jasmine thai basil green apple riverstone G & T maritime salt electric acidity

Aromas of beachy maran grass, pure lime blossom and spicy thai basil supported by fuller depths of lychee and crunchy white peach. A complex yet concise palate of juicy green granny smith apple, a purity akin to gin & tonic — tightly wound by sunstruck river gravel and sea salt. Bright and vibrant acidity powers this intriguing shooting star of a Sauvignon Blanc — a wine of precision and drive. If ever a wine was made for food, this is it.

2020, a growing season of calm and grace until New Year, which set a smaller volume and lovely crop. Then the immense heat and high winds of January and February which focussed vine vigour into fruit concentration. The lockdown harvest in calm conditions with a small and distanced picking crew who sang and joked through the sombrerity.

Three individual parcels of scrumptious Sauvignon Blanc fruit from different terraces and terroirs within our vineyard were picked at various degrees of ripeness, and treated differently in the winery. Some were fermented in stainless steel for purity and drive, some in older oak for complexity and character, some had far longer skin and or lees contact than others. This wine is the sum of those many parts — yet expresses an intense and singular precision. Therein lies the magic.

13.6% Alc/Vol

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cherry bright tangelo spice shiitake forest floor maraschino red licorice worn leather sustained crunch

Pale garnet with light ruby core. Bright aromatics of fresh cherries, raspberries, wood spices and tobacco. With time, subtle notes of forest undergrowth, floral perfumes and worn leather are revealed. Light fruit sweetness, fine silky tannin and restrained volume allow savoury elements to splice evenly into the red berry fruit core and crunchy acidity. This wine was crafted in vineyard & winery from a wild and unpredictable season, including a spike of warm temperatures prior to harvest – resulting in a warm hearted wine, poised in perfect tension.

Hand picked and sorted in the vineyard, individual parcels were gently destemmed 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 (10%), to 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 filtered prior to bottling.

13.5% Alc/Vol

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gun flint green mango vanilla custard rich citrus nectarine crunch salt toffee radiant heart

Pale lemon with green and gold shimmer. Ripe stone fruits, charred citrus, flinty gunsmoke with underlying apple blossom and honey suckle. Crunchy nectarine & yellow stone fruit with vanilla custard — cradled by green mango freshness from a bright and driving acidity. Gentle, elegant oak purity and warmth hovers as the central acorn of this wine, grounded by the underlying voice of this ancient river terrace site — a salt crust mineral flow. 2019 brings a further footstep along the Sharkstone path as we learn more every season from these old vines in an unsettled climate.

The final wine is made up of 5 parcels of fruit all hand-picked over a 3–week period. The first parcel of Mendoza fruit comes from the lowest gravelly terraces along the river (Hellblock), which had a low crop level but highly concentrated fruit and gives richness to the blend. The next four parcels are from our top terraces at 150m above sea level, they are mixture of different plantings of Mendoza. The batches were inoculated with a mixture of wild yeast, natural yeast or Pied de cuve. To keep the beautiful structure of this wine, we allowed only 30% of the barrels to go through Malolactic fermentation and the texture is developed with very gentle batonnage through spring. The total time in barrel is nine months before being combined into one blend in mid-January. The wine was then stabilized, very lightly fined and bottled in March.

14% Alc/Vol

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