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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 sales@theboneline.co.nz

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

Barebone Chardonnay 2018

kowhai lemon meringue nori peachy melon white tea oily heart keystone acidity radiant

Pale golden kiwifruit in colour with iridescent hues of green and silver. On the nose this wine is truly multi-layered and yet understated. Fresh pineapple and sea salted cracker at first, perfumed white flower and white tea in the centre, all sitting on a base of malt toffee. These aromas combine and evolve into a vast number of flavours in the mouth. Ripe peach and lemon meringue define the taste, due to a combination of viscous full-bodied mouthfeel, cleansing acidity and a crunchy bite on the finish. 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 stone archway propping up the wine and giving it a mineral salt crunch. Finally yeast derived aroma/flavour and mouthfeel provide balance and intrigue.

12.8% Alc/Vol

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AMPHITHEATRE CABERNET FRANC 2018

Dark violet heart blackcurrant bramble warm wood spices suede liquorice broody red orb

Black Doris plum in colour with enticing hues of crimson and red rose. Juicy blackcurrant and red liquorice abound on the nose, with savoury notes of star anise, cinnamon, and toasted almond. Fresh coastal sea spray creates nostalgic memories of summer days. Sweet plums are made plush and juicy with crunchy acidity and satisfyingly chewy tannins. Lasting flavours of toffee apple and blueberry ice cream are wrapped in warm glow on the finish.

When the 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 fading sun’s energy into its soft blue bunches. This is the time where patience is in short supply as thoughts of post-harvest holidays weigh heavily on the mind — however patience is exactly what’s required waiting for optimum ripeness to harvest fruit perfectly poised on the edge.

14.5% Alc/Vol

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Pink Noise Rosé 2019

rose petal cherry berry persimmon warm spice orange zest pink grapefruit summer

Pink grapefruit flesh in colour with illuminated dusk and dawn red sky. Bright red berry fruit is encircled with apple blossom and green cardamom spice on the nose.
Ripe watermelon best describes the pallet incorporating the juicy sweet flesh with the dry, tart and crunchy bites close to the rind that are so cleansing. The barrel fermentation adds underlying savoury flavours and weight. 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, Rose. The first wine released from a low cropping and pleasingly typical season, is designed to be something to savour during the coming months and be fleeting as the day light begins to wane once more.

Made up of Merlot from our small planting on the mid-terrace, the grapes were picked smack bang in the middle of their ripeness spectrum. Crushed and soaked on skins for 8 hours before being pressed, settled and racked clear to three old barrels. 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.

12.5% Alc/Vol

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IRIDIUM 2016

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.

15% Alc/Vol

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SHARKSTONE CHARDONNAY 2018

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.

14.5% Alc/Vol

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Sauvignon Blanc 2018

passionfuit curd blue flower lemongrass salt crust va voom

Lofty aromas of passionfruit sherbet and sweet florals. Asian herbs like lemongrass and Thai basil add a savoury backdrop. Dry river bed and salt crust provide further earthy complexity. Full and juicy in the mouth – ripe tropical fruit richness flows through to a textured and cleansing granny smith finish, with stain like persistence. Fingers of flavour to discover…

This year’s approach was all about layering — starting mid-March with a fresh and punchy parcel from our top terrace — processed and fermented in a way to preserve the delicate yet intense aromatics. Three weeks later and with a classic Sauvignon blanc parcel in the bank we picked the balance of our top terrace, now lush and floral. We really tried to capture the mouth filling richness in this parcel, along with retaining some natural sweetness to provide balance.

12% Alc/Vol

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Dry Riesling 2017

lime sorbet almond honeysuckle oystershell luminescent

Youthful pale straw in colour with flashes of morning sunlight. The nose is engaging yet subtle, built on a core of tropical green citrus fruit and decorated with delicate white flower and green herbs. When tasted the characters on the nose carry over, joined by some secondary almond and dried rose petal notes. Sweet green melon sweetness is cleansed by tart and grainy granny smith apple flesh. Its overall harmony makes this wine so exciting — a light, delicate proposition that draws its power and intrigue from its purity and sustained clarity.

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 stays the same with each vintage but the limbs move back and forth according to what mother nature offers up.

The 2017 was made from two parcels of fruit picked a week apart. The first from our lower river terrace involved the picking crew meticulously hand selecting the cleanest bunches – rich in tropical flavours with intense lemonade acidity. The second pick also a hand selection – from our top terrace – giving delicate and floral fruit. Both parcels were whole bunch pressed, fermented with cultured yeast, parcel one fermented in stainless steel and parcel two fermented in old oak barrels. The ferments were stopped at the wine-makers interpretation of “engaging balance” and the parcels were left on gross lees until late spring. Clarification, considered fining, and bottling occurred in quick succession in the new year.

11.4% Alc/Vol

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WAI-ITI PINOT NOIR 2017

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.

13.1% Alc/Vol

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Noble Riesling 2017

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.

14% Alc/Vol

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Hellblock Riesling 2018

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.

11% Alc/Vol

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AMPHITHEATRE CABERNET FRANC 2017

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.

13.8% Alc/Vol

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Waimanu
Pinot Noir 2016

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.

14.5% Alc/Vol

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Riverbone
Sauvignon Blanc 2014

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.

13.0% Alc/Vol

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