Edgy by name and by nature, Hellblock Riesling tastes like lime zest, ripe peach and lemon curd in a layered and complex off dry style. The Boneline's evocatively named Hellblock Riesling comes from grapes grown on a windy as hell gravel river terrace in a spot along the Waipara River that gets as hot as hell during summer, with wind to challenge Wellington on a blustery day. This is a stunning RIesling as a result of these difficult climatic factors, which decimate crops so that the grapes that do hang on for dear life provide outstandingly concentrated depths of flavour. 

This is a medium dry style with light body and super impressive purity; like smelling a lime zest combined with fresh green grapes, a note of tangerine here, white lily there. Complexity to burn and a beautiful drink, year round, lightly chilled with your favourite friends or person. 

One of the great dry Rieslings of North Canterbury, a region with a long dry autumn that typically results in concentrated citrus flavours of ripe lemon zest and notes of green apple, which stretch out to a lingering vibrant finish in this memorably delicious wine. It typically contains 4 grams residual sugar per litre (firmly in the dry camp) each year, including in this new release from the 2019 vintage. The wine is made from grapes harvested at 20.5 brix from low cropping land (2.2 tonnes per hectare). This Riesling is made from a vineyard planted on the Glasnevin Gravels. All grapes are hand picked, whole bunch pressed to stainless steel and fermented with a neutral yeast strain then aged on lees until bottled in late summer following harvest. 

This wine drinks beautifully now as a youthful, refreshing dry white and also ages superbly for five to six years, potentially longer in good cellar conditions.

Riverbone Sauvignon Blanc is made from the bony, stony soils of The Boneline's dramatic vineyards along the banks of the Waipara River in North Canterbury. This is a full bodied Sauvignon with complexity from the use of wild yeast fermentation coupled with the influence of old oak. It drinks well now and can age further too, evolving even more complexity with time. 

The Boneline Sauvignon Blanc is a beautifully complex wine that punches above its price with juicy flavours of lime blossom and spicy thai basil supported by fuller depths of lychee and crunchy white peach. This succulent off dry Riesling is deliciously sorbet like, as refreshing as a gin and tonic — tightly wound by with bright and vibrant acidity powering this wine with precision and drive. 

This wine meets you with alluringly sweet white florals on the nose, quickly followed by butter and stone fruit. This is a characterful wine with toasty oak and creamy yeast combining with well-defined stone-fruit notes. The entry to the palate is soft and creamy, building quickly with elements of lemon zest, wood smoke, grapefruit pith and rock salt in an intense finish.

From the winery...

Our Mackenzie William Riesling is named after our eldest grandson. Our Eden Valley Riesling is delicately picked from our longstanding vines planted in the 1960s, and 1980s, and from our cherished, deep-rooted 1890s vines ? believed to be some of the oldest in Australia. Each batch of fruit bestows its unique attributes, creating quintessential Eden Valley citrus and minerally characteristics which our region is so well known for, and a complexity that ensures our dry style?s impressive length of finish.

Down the Rabbit Hole is a skin-fermented Sauvignon Blanc from the Hillview & Grava vineyards in Martinborough. This wine was fermented on the skins for 1 month before being aged for 7 months in neutral oak. The result is a textural and complex wine with great fruit intensity.

Zesty and concentrated Riesling from Carrick Winery's stunning certified organic vineyard in Bannockburn, where the elevated site produces grapes with delicious juicy intensity and lingering acidity to balance a light touch of residual sweetness from the grapes. Super concentrated aromas of grapefruit and mandarin add to the stylish, off-dry flavours in this beautifully balanced wine, which is tasty now and will evolve positively for at least another 10 years. 

Carrick Bannockburn Chardonnay is produced from the Cairnmuir Vineyard. It is barrel fermented (primarily in older oak), using natural yeast, and demonstrates the elegance and minerality of a quality Chardonnay.

Carrick

Carrick Pinot Gris is a dry, fleshy wine with impressive weight and texture in the mouth. It's made using whole bunch fermentation with wild yeasts with lees stirring to enhance complexity in the wine, 60% of which was fermented in older French oak barrels with lees aging for six months.

This is a lovely structural white wine that sits nicely in the glass, perfect as a late afternoon aperitif.

Closeburn is our un-oaked Chardonnay. The fruit is grown throughout the Central Otago region and exhibits the regions natural elegant fruit flavours and mineral complexity. The wine is fermented in tank to retain its bright fruit. It is then left to rest on its yeast lees to gain some doughy complexity and softness. This is a refreshing full-bodied wine, unencumbered by oak and superb with food. - Chard Farm.

Closeburn is our un-oaked Chardonnay. The fruit is grown throughout the Central Otago region and exhibits the regions natural elegant fruit flavours and mineral complexity. The wine is fermented in tank to retain its bright fruit. It is then left to rest on its yeast lees to gain some doughy complexity and softness. This is a refreshing full-bodied wine, unencumbered by oak and superb with food. - Chard Farm.