97 points. - Tim Atkin, MW
96 points. - James Suckling
96 points. - Jeb Dunnuck
95 points. - Decanter
95 points. - Robert Parker's Wine Advocate
94 points. - Vinous
'
96 points. - James Suckling
96 points. - Jeb Dunnuck
95 points. - Decanter
95 points. - Robert Parker's Wine Advocate
94 points. - Vinous
'
Sourced from a tiny 2.2-hectare parcel of the Adrianna Vineyard at 1,450 metres above sea level, White Bones takes its name from the limestone, calcareous deposits and fossilised animal bones found in its soils. Fermented with wild yeasts in 500-litre French oak foudres, it is bottled unfined and unfiltered.
The 2014 Chardonnay is now beautifully mature yet remarkably energetic, showing preserved lemon, baked green apple, pear and white flowers alongside chalk, sea salt and subtle herbal notes. The palate is concentrated and textured but driven by piercing acidity and pronounced limestone minerality, leading to a long, savoury and saline finish. A distinctive, terroir-driven Chardonnay with something of Chablis’ mineral tension, but unmistakably Andean in character. Exxcellent with oysters, grilled lobster, scallops, roast turbot, steamed grouper with ginger and spring onion, or roast chicken with herbs. Its saline freshness also works particularly well with sashimi and richer shellfish dishes. Drinking beautifully now, yet it should retain life through approximately 2028–2032, although mature flavours will become increasingly prominent. Serve at around 11–13°C and give it 20–30 minutes in the glass or a brief decant before serving.