The Boneline
River Bone Sauvignon Blanc 2023 750ml

RIVERBONE SAUVIGNON BLANC 2023

Platinum green – Feijoa – Nettle leaf – Dried mango – Salt rind - Celestial

Vintage

North Canterbury’s 2023 vintage was defined by all the hallmarks of the La Niña weather pattern, while the region was fortunate to be unscathed from Cyclone Gabrielle, the pattern brought increased cooler easterly weather and less of the heat from our traditional Nor’ wester. Bud burst was reasonably early at the end of September. From there the temprature was slow to increase but reached above average levels by the time flowering started.The Summer weather was mild with above average growing degree days while rainfall levels followed the long term average until March, when Cyclone Gabrielle hit the country. While we did receive over 100mm of rain in March, the combination of open canopies and our free draining soil meant we avoided any pressure for disease or delay in ripening.Generally settled weather during the harvest period allowed for very careful pick ing decisions allowing for the 2023 wines to be rich and textural.

Vinification

All fruit is estate grown. We are looking for a combination of riper flavours and bold acid. The fruit is all hand harvested. In the winery the fruit was foot crushed and allowed to soak on skins for 48 hours. It is pressed to old Cigars barrels (320L) without any settling of the juice. Primary ferment is undertaken with wild yeast and is allowed to ferment at ambient temperatures. After fermentation, the wine is allowed to sit on its lees for 9 months. We taste regularly to see how the wine is developing, and when we think the wine is in balance look towards bottling. The wine is then transferred to stainless steel tank before it is bottled. Only 500L was produced. Wine Gold green with flecks of sliver Alluring aromas of bright fresh citrus, gooseberries and tropial mango interlaced with fresh herbs and lime zest.On the pallet - concentrat ed, rich and round, intense citrus through the mid palate with mineral focused. The structure is built around a bright acid line complimented with fine tannins from the skin contact and a creamy texture from time on lees. It finishes with a mixture of tropical fruits and lime bitters that cleanse the palate.

Distinctive and Delicious. Serve slightly chilled.

Tech Parcel 1: Picked 11/04/23 pH: 3.05 TA: 9.3 Brix: 23.1. Parcel 2: Picked 13/04/23 pH: 3.10 TA: 9.4 Brix: 21.6 Parcel 3: Picked 20/04/23 pH: 3.35 TA: 6.75 Brix: 23.0 Final Wine: Bottled 28/3/24 pH: 3.24 TA: 7.00 Alc: 13.