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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
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.
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.
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.
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.
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.
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.
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.
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.