Boneline are a Waipara operation with a serious focus on terroir. Waipara’s lime-rich soils and nearly identical climate to Chablis allow Boneline to explore stylistic bridge points between the more restrained French and more brightly fruited characteristics of New Zealand terroir wines. The name Boneline itself invokes a network of ideas linking their wines and terroir to the primordial history of the site, directly referring to fossilised fish bones that have been found around the Waipara River - which also appear on their labels - and indirectly referring to the lime in the soil, itself a residue of fish calcium that forms the various bone-like substrata of many Waipara vineyards and makes the region such a special place for wine. Bringing to their work a broad range of human and marketing as well as winemaking talents, Boneline look set to define new possibilities for their exceptional place and it’s offerings.
17.5/20 Raymon Chan (2013 vintage)
"Bright pale straw-yellow colour with slight green hues. This has a very fresh and tightly bound nose with pure lime, white floral and savoury mineral aromas, unfolding suggestions of honeysuckle interest with aeration. Medium-dry to taste, the fruit flavours of citrus fruits and flowers are tight and restrained in expression. The wine is taut and near austere in mouthfeel, but this has soft textures and very fine phenolics. Thirst-quenching sweet and sour minerally elements combine with racy acidity, lending vitality and poise, and carry the wine to a refined, dry, sustained finish. This is a tight and racy medium-dry Riesling with citrus and savoury minerally flavours. Serve as an aperitif and with fine Asian fare over the next 5-6 years. Fruit grown on a gravel river terrace, WBP and fermented to 10.0% alc. and 37 g/L RS. 17.5+/20 Nov 2014 RRP $21.50"
"From vines grown on a river terrace that is, apparently, as hot as hell during summer, which must be why it tastes so intense on the old Riesling citrusy flavour front. That delish' bite of crisp acidity is what really drives my tastebuds wild, and creates a nervy core of interest in each sip of this lovely new wine from North Canterbury. The wine is made from grapes grown on 25 year old vines grown downstream from the White Gorge, which is carved out of terraces on the south bank of the Waipara River. Its makers, Tutton, Sienko and Hill, all say that they picked the grapes prior to sunburn to avoid phenolic development; for non-wine heads, that is another way of saying that they have avoided over ripeness, which can (in Riesling) lead to some strong aromas that can polarise people just a tad. This wine is driven by an intense lemon taste and really is a very fresh, youthful, yet-to-develop style that has great flavour intensity and a long life ahead."
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