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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
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.
White petals — beeswax — lemon sherbet — wine gum — chalk — salty gravel drive
Pale barley straw in colour with vibrant yellow, silver and green hues. The nose gives away this wine as a riper rendition on previous versions with rose water, sherbet and spice lofting above a blanket of dried lemon and tropical fruits. The wine is rich and full bodied in the mouth. Ripe nectarine sweetness, soda water salinity, driven acidity and green apple skin texture all combine for our interpretation of engaging balance from the warm and lush 2018 vintage.
For our Dry Riesling all the decisions made during the season are influenced above all else by two clear mandates “retain purity and 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.
Lush green canopies made a welcome change from the wind ravaged, thirsty looking vines we are used to seeing in our top terrace Riesling as harvest rolls near. Crop thinning performed early in the season ensured that near perfect bunches rode through a season suited for botrytis fungi growth. Like so many of the picking decisions in 2018 the acid level in the fruit was the major consideration in determining perfect maturity.
The fruit was picked all in one day on the back of a busy opening week of April. 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 in the new year.
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.
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.
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.
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.
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.
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.