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shelf talker
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#W1EE207000SMS
UPC code: 7 84585 01209 1
2010 Buty, Semillon-Sauvignon, Columbia Valley 12/750ml
We develop this classic white
blend to showcase the unique strengths of Washington’s
sémillon. In this wine you will find all the experience of our
twenty-two vintages from Washington, New Zealand and South
Africa. Select vineyards in our inland desert with favored
microclimates and great history are closely managed for our
style. Unlike cool climate vineyards, we keep our fruits fully
shaded from the summer sun. The goal of the wine style is
freshness with natural acidity balanced by richness with silky
texture. Sémillon and sauvignon naturally marry and build
complexity with muscadelle’s perfume. Planted by the Dobson
family on the warm Wahluke Slope, the 1982 Rosebud Ranch
Vineyard sémillon grows in sandy soils. Planted in 1997 our
Spring Creek Vineyard sauvignon grows in sandy-loam soils in
the eastern Yakima Valley near Lonesome Springs Ranch’s new
muscadelle vines.
The 2010 vintage ripened late, we
harvested each cepage with balanced acidity and ripeness.
Summer was cool and dry with highs in the 90s consistently
making for the latest harvest in 30 years. We harvested
sauvignon at dawn on September 22nd,
at 22.0 brix, 3.0 pH and 11g/L organic acid.
The sémillon was harvested on the
morning of September 16th, at 22.5brix and at 3.2 pH and 11g/L
organic acid. On September 24th, our muscadelle was harvested
at 23brix, 3.0 pH and 13g/L acid.
Using techniques I
adapted from Marlborough, New Zealand, all the juices were
handled in a way which preserves the clean, pungent and fresh
tone of fruits and flowers. We cold-soaked sémillon on its
skins two days to build weight and power in the wine. New oak
is not used. Fermented by native yeast in Nomblot concrete
tank and old Burgundy barrels, we aged on lees for nine months
developing bready aromas and supple texture. Blended in the
spring from our best barrels and tank wine, the final blend is
two thirds aged in concrete. The wines were bottled on July
24, 20111. If stored exceedingly cold our naturally handled
wines may shed acid crystals. Our wine is ideally served at
50F. This sémillon white wine is uncommonly ageable for 10
years.
Ideal with most everything from the sea, two
additional pairings we love are mushroom-filled ravioli and
the turkey meats and root vegetable dishes of Thanksgiving.
#W1EE207002SMS
UPC code: 7 84585 01209 1
2009 Buty, Semillon-Sauvignon, Columbia Valley 12/750ml
Made
from 65% Sémillon, 27% Sauvignon and 8% Muscadelle.
We develop this dry wine to
showcase the unique strengths of Washington’s sémillon
combining our twenty-one vintages from Washington, New Zealand
and South Africa. Select vineyards in our inland desert with
favored microclimates and great history are closely managed
for our style. Unlike cool climate vineyards, we keep our
fruits fully shaded from the summer sun. The goal of the wine
style is freshness with natural acidity balanced by richness
with silky texture. Sémillon and sauvignon naturally marry and
build complexity with muscadelle’s perfume. Planted by the
Dobson Family on the warm Wahluke Slope, the 1982 Rosebud
Ranch Vineyard sémillon grows in sandy soils. Planted in 1997,
our Spring Creek Vineyard sauvignon grows in sand-loam soils
in the eastern Yakima Valley near Lonesome Springs Ranch’s new
muscadelle.
The 2009 vintage ripened rapidly, and we
quickly harvested each cuvée with balanced acidity and
ripeness. Summer ended in September with highs in the 90s
making for the shortest time to harvest in 10 years. We
harvested sauvignon at dawn on September 4th, at 22.0° brix,
3.2 pH and 9g/L organic acid. The sémillon was harvested on
the morning of September 15th, at 22.5°brix and at 3.2 pH and
9g/L organic acid. On September 4th, our muscadelle was
harvested at 25°brix, 3.0 pH and 10g/L acid.
Using techniques I
adapted from Marlborough, New Zealand, all the juices were
handled in a CO2 environment which preserves the clean,
pungent and fresh tone in our style. We crushed the sémillon
and cold-soaked it on its skins for two days. This builds the
weight and power of the wine. New oak is not used. Fermented
by native yeast in Nomblot concrete tank and old Burgundy
barrels to dryness, the wines were aged on lees for nine
months developing bready aromas and supple texture. Blended in
the spring from our best barrels and tank wine, the
final
blend is two thirds aged in concrete. The wines were bottled
on June 24, 2010. If stored
exceedingly cold our naturally handled wines may shed acid
crystals. Our wine is ideally served at 50°F, where after it
can warm up during the meal. This sémillon white wine is
uncommonly agreeable for 10 years.
Ideal with most everything from the sea, two
additional pairings we love are mushroom-filled
ravioli
and the turkey meats and root vegetable dishes of
Thanksgiving.
"The 2009 Semillon (65%) – Sauvignon
(27%) – Muscadelle (8%) displays an intriguing perfume of
bee’s wax, honey, mineral, melon, and jasmine. Intense
flavors, impeccable balance, and a lengthy, refreshing finish
are the hallmarks of this brilliant effort. It is likely to
evolve for 1-2 years and drink well for a decade.
Caleb
Foster, the vigneron responsible for Buty, is on top of his
game as these wines demonstrate."
-
Wine Advocate (Issue#196, Aug. 2011),
92 pts
#W1EE207001SMS
UPC code: 7 84585 01209 1
2008 Buty, Semillon-Sauvignon, Columbia Valley 12/750ml
Made
from 69% Sémillon, 26% Sauvignon and 5% Muscadelle.
These
three varietals compose the classic Bordeaux dry white.
The fruits
are sourced from selected vineyards with favored
microclimates. Planted and farmed by the Dobson family, the
1982 block Rosebud Ranch Vineyard sémillon grows in sandy
soils on the warm Wahluke Slope. Planted in 1997 by Scott
Roberts, Spring Creek Vineyard sauvignon grows in sandy-loam
soils in the eastern Yakima Valley on a south-east facing
slope. Nearby, Collin Morrell grows the muscadelle at his
Lonesome Springs Ranch. The fruits are fully shaded from the
summer sun. Sauvignon and sémillon naturally compliment one
another, and the muscadelle perfects the perfume. The blends
develop complexity by the balance of blending and the
freshness of ripe fruit character - never aggressive oak
toast.
"The
white wines, all fermented with native yeasts, begin with the
2008 Semillon-Sauvignon-Muscadelle. Light gold in color, it
offers up an enticing perfume of melon, citrus, fresh herbs,
floral notes, and a hint of tropical fruits. Medium-bodied on
the palate with vibrant acidity and the emergence of more
tropical flavors, especially pineapple, it is likely to evolve
for 1-2 years and drink well for another 5-6."
-
Wine Advocate (Aug. 2010),
91 pts
This wine is the best of all worlds with a flowery nose,
creamy texture, and a crisp palate full of ripe honeydew,
lemon, and honey.
-
Wine Enthusiast (March 2010),
95 pts
2007 Buty, Semillon-Sauvignon, Columbia Valley 12/750ml
"The white wines begin with the 2007 Semillon (70%)-Sauvignon
(26%) with an additional 4% Muscadelle. The Semillon was
barrel-fermented, the Sauvignon tank fermented. Medium
straw-colored, it exhibits a fragrant nose of citrus, melon,
honey, and mineral. On the palate some tropical flavors make
an appearance along with baking spices and herb notes. Very
intense, creamy-textured and long, it may well evolve for 1-2
years and drink well through 2015."
- Wine Advocate
(Oct. 2009), 91 pts
National Retail Price:
$25.95 / bottle
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shelf talker |
#W1EE207008CHS
UPC code: 7 84585 01212 1
2010 Buty, Chardonnay Conner Lee Vineyard, Columbia Valley 12/750ml
Conner Lee Vineyard is a cool site in a warm
sunny region. In our Eastern Washington desert environment,
the spring and fall nights can be 50 degrees cooler than the
day temperatures (on Radar Hill south of Othello,
Washington). The hot 90 degree summer ripens the fruit,
while the fall temperatures keep the acids high and the pH
low. The Conner Lee Vineyard 1989 block and the 2005 clone
#95 block were both planted with ungrafted vines in well
drained sandy-silt soils. The vineyard has been certified
Salmon Safe since 2008.
Planning our wine from the
start, we cane pruned in February, then shoot thinned in
May, cluster thinned at verasion to promote concentration in
the fruit early in the year. The shaded fruit and small crop
support the elegance and concentration in our wine even in
the coolest vintage in 30 years.
The June 21st
flowering was late and afforded us a
ripe harvest on Sept 29th
at dawn. We finished harvest 3 days later
with the clone #95 chardonnay. The block ‘89 was classically
ripe 23.2 and clone #95 was 21.5 brix, with pHs of 3.2 and
organic acids of 10g/L. We hand sorted clusters and then
both whole cluster pressed some and crushed the other blocks
of chardonnay by a unique method I designed to allow for
greater extraction and texture in the wine. The raw juice
fermented in mature Burgundy barrels and was lees stirred
with partial malolactic. We do not alter the juice with
finings or additions of acid or water. Instead, we grow our
fruit to balance the natural juice acids so that our wine
needs no additions. This rich and vibrant, acidic and silky
style is the hallmark of our chardonnay.
We bottled on
July 20, 2011. Buty white wines are naturally heat and cold
stable between 45F to 90F. Crystalline sediments may develop
if stored cooler. We believe this wine is ideally served at
50F, where after it can warm up during the meal.
The
nose is attractive and ripe, made of clean stone fruit
flavors and vibrant citrus notes. The silky texture and the
long, crisp, fruit-filled finish complete our wine,
un-obscured by oak. It is young at release and will open and
taste best over the next three years.
#W1EE207006CHS
UPC code: 7 84585 01212 1
2009 Buty, Chardonnay Conner Lee Vineyard, Columbia Valley 12/750ml
Conner Lee Vineyard is a cool site in a warm
sunny region on Radar Hill south of Othello, Washington. In
our Eastern Washington desert environment, the spring and
fall nights can be 50 degrees cooler than the day
temperatures. The hot 90+ degree summer ripens the fruit,
while the fall temperatures keep the acids high and the pH
low. The Conner Lee Vineyard 1989 block and the 2005 clone
#95 block were both planted with ungrafted vines in well
drained sand-silt soils. The vineyard has been certified
Salmon Safe since 2008. Planning our wine from the start, we
cane pruned in February, then shoot thinned in May, cluster
thinned at verasion, and did not leaf strip. All these
efforts promoted concentration in the fruit early in the
year. The shaded fruit and small crop support the elegance
and concentration in our wine. The June 11th flowering was
ideal and it afforded us an early ripe harvest on September
12th, at dawn. We finished harvest three days later with the
clone #95 chardonnay. The block ‘89 was classically ripe at
23.2°brix and clone #95 was 21.5° brix, with pHs of 3.2 and
organic acids of 10g/L. We hand sorted clusters. Then we
both whole cluster pressed some fruit and crushed the other
blocks of chardonnay by a unique method I designed to allow
for greater extraction and texture in the wine. We do not
alter the juice with finings or additions of acid or water.
Instead, we grow our fruit to balance the natural juice
acids so that our wine needs no additions. The resulting
rich and vibrant wine offers a balanced acidic and silky
style is the hallmark of our chardonnay. The raw juice
fermented in mature Burgundy barrels and was lees stirred
with partial malolactic fermentation. We bottled the
chardonnay July 20, 2010. Buty white wines are naturally
heat and cold stable between 45°F to 90°F. Crystalline
sediments may develop if stored cooler. We believe this wine
is ideally served at 50°F, where after it can warm up during
the meal. The nose is attractive and ripe, made of clean
stone fruit flavors and vibrant citrus notes. The silky
texture and the long, crisp, fruit-filled finish complete
our wine, un-obscured by oak. It is young at release and
will open and taste best over the next three years.
"The
2009 Chardonnay Conner Lee Vineyard from one of Washington’s
top sites for this varietal sports a nose of intense
minerals, poached pear, melon, and a hint of tropical
fruits. Made in an elegant, racy style, it will continue to
blossom for 3-4 years and drink well for a decade or more.
Caleb Foster, the vigneron responsible for Buty, is on
top of his game as these wines demonstrate."
-
Wine Advocate (Issue#196, Aug. 2011),
92 pts
#W1EE207005CHS
UPC code: 7 84585 01212 1
2008 Buty, Chardonnay Conner Lee Vineyard, Columbia Valley 12/750ml
"The
2008 Chardonnay Conner Lee Vineyard, one of Washington’s
finest sites for this varietal, is light gold-colored with a
bouquet of mineral, poached pear, white peach, hazelnuts,
and tropical notes. On the palate it is intense, dry,
vibrant, steely, and altogether Grand Cru Chablis-like. Give
it 2-3 years to fully blossom and drink it through 2018."
-
Wine Advocate (Aug. 2010),
92 pts
#W1EE207004CHS
UPC code: 7 84585 01212 1
2007 Buty, Chardonnay Conner Lee Vineyard, Columbia Valley 12/750ml
Located on Radar Hill south
of Othello, Washington, Conner Lee Vineyard is a cool site
in a warm sunny region. In the Eastern Washington desert
environment, the spring and fall nights can be 50 degrees
cooler than the day temperatures. The hot 90 degree summer
ripens the fruit, while the fall temperatures keep the acids
high and the pH low. The Conner Lee Vineyard 1989 block was
planted ungrafted in well drained sandy-silt soils. The
vineyard has been certified Salmon Safe since 2008.
This vintage's chardonnay is made of two clonal selections
from Conner Lee Vineyard. Caleb has been making wine from
this block of Conner Lee fruit since 1992.
The nose is attractive and ripe, made of clean stone fruit
flavors and vibrant citrus notes. The silky texture and the
long, crisp, fruit-filled finish complete our wine,
un-obscured by oak. It is young at release and will open and
taste best over the next three years.
"The 2007
Chardonnay Conner Lee Vineyard is light gold-colored with
racy aromas of mineral, subtle toast, lemon, baked apple,
and hazel nuts. Creamy textured, round and lemony, it has
vibrant acidity, impeccable balance, and a lengthy, pure
finish. "
- Wine Advocate
(Oct. 2009), 92 pts
National
Retail Price:
$35.95
/ bottle
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|
shelf talker
shelf talker
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#W0EE
UPC code: 7 84585 01208 4
2008 Buty, Champoux Vineyard,
Horse Heaven Hills12/750ml
86% cabernet sauvignon & 14% cabernet
franc
Caleb Foster and Nina Buty Foster are
pleased to announce our blend of Champoux Vineyard Cabernet
Sauvignon and Cabernet Franc. First planted on the slope of
Phinny Hill in 1971, Champoux is amongst the most famous
vineyards for cabernet on the West Coast. Caleb’s winemaking
experience since 1991 with Champoux cabernet guides our style
of silky texture with a concentrated core.
Champoux’s
cabernet growing season is long in the Horse Heaven Hills from
flowering in the first week of June until harvest in October.
The violet aromatic signature of
Champoux cabernet comes from the soils, cooling winds and old
clonal selection of cabernet in the vineyard. We blend
cabernet franc each year for balance of the vintage’s textures
and power.
To begin our winemaking at Buty, all our
fruits are hand harvested. Aromatics are preserved by our
cluster and whole grape sorting on shaker tables. Our fruit is
always gravity transferred. Harvested in sunny, dry weather on
October 24th, the cabernet had ripe skins and seeds, and
lovely low sugars. The cabernet franc was harvested October
20th. A natural alcohol of 14.2% was achieved with natural
organic acids and pH. Our wines are whole foods, and we do not
adjust them in any way with acid or water since changing them
would ruin their supple textures, aging life and perfume.
Fermented with attention to tannins and aromatics, it was on
skins for over two weeks and only free run was used. Aging was
on lees for a year in new Taransaud Chateau barrels. Bottled
in June 2009, we further aged this wine nine months before
release. This bottle aging before sale offers you our wine
rested with its full perfume.
Buty’s unique
interpretation of Champoux Vineyard cabernet offers a texture
of velvet. Intense extracted fruit blends with the aromatics
of violets, earth and roasted beet root. These echo on the
smooth palate of this big vintage wine. Youthful in character
now, we are confident this wine will have a long life in your
cellar. Decanting is recommended at any age of the wine.
"My personal favorite is the 2008 Champoux Vineyard, a blend
of 86% Cabernet
Sauvignon and 14% Cabernet Franc. Sandalwood, dried herbs,
Asian spices, incense, violets, black currant, and blackberry
aromas inform the nose of a velvety textured, elegant,
beautifully proportioned wine. In the glass it displays
succulent fruit, layers of flavor, and a lengthy, pure finish.
There is enough structure to support 5-6 years of cellaring
and it should see its 20th birthday in fine form.
Caleb Foster, the vigneron responsible for Buty, is on top of
his game as these wines demonstrate."
-
Wine Advocate (Issue#196, Aug. 2011),
93 pts
#W0EE207000CSL
UPC code: 7 84585 01208 4
2007 Buty, Champoux Vineyard,
Horse Heaven Hills12/750ml
Made from 89% Cabernet Sauvignon, 11% Cabernet Franc.
First planted on the slope of Phinny Hill in 1972, Champoux is
amongst the most famous vineyards for cabernet on the west
coast. Caleb’s winemaking experience since 1991 with Champoux
cabernet guides their style of silky texture with a
concentrated core.
A powerful blend of two potent varietals, the cabernet
sauvignon and cabernet franc reach down into complex flood
deposits at Champoux Vineyard.
Dominated by cabernet
sauvignon, the wine is aged in 100% new Taransaud Chateau
cooperage, which allows its inherent earth and spice
characteristics to shine.
Buty’s
Champoux Vineyard red offers a texture of velvet and silk, as
well as intense fruit concentration. The aromatics are the
greatest they’ve ever seen in young cabernet. Layers of
violets, earth and roasted beet root fill the nose and echo on
the smooth palate. Youthful in character now, this wine will
have a long life in your cellar. Decanting is recommended at
any age of the wine.
"The
2007 Champoux Vineyard is a blend of 80% Cabernet Sauvignon
and 20% Cabernet Franc. It was aged in 80% new Taransaud
barrels for 24 months. Dense purple in color, it displays a
splendid bouquet of pain grille, pencil lead, espresso,
licorice, black currant, and blackberry. Full-bodied, opulent
with a sense of elegance, structured, succulent, and
impeccably balanced, this lengthy offering will evolve for 6-8
years and deliver much pleasure through its 30th birthday."
- Wine Advocate (Aug. 2010),
93 pts
"Marvelously
fragrant,
with
seductive
scents of
cherries,
rocks
and
chocolate,
which,
along
with
the
astonishing
color
saturation,
suggest
a wine
of immense
power.
The
80%
Cabernet
Sauvignon,
20%
Cabernet
Franc
blend
shows
perfect
ripeness
with
flavors
of
rock
and
acid
preserved."
- Wine Enthusiast (Aug. 10),
97 pts
CELLAR
SELECTION
"Supple,
graceful, generous and disarming for its plush texture and
ripe cherry, black currant and exotic spice flavors that
linger sinuously on the finish. This has power and elegance.
Drink now through 2017."
- Wine
Spectator Insider (Aug. 2010), 93 pts
2006 Buty, Champoux Vineyard,
Horse Heaven Hills12/750ml
"The 2006
Champoux Vineyard is a blend of 89% Cabernet Sauvignon and 11%
Cabernet Franc aged in 100% new French oak. A saturated purple
color, it gives up exotic, sexy aromas of wild cherry and wild
blueberry along with notes of toasty oak, incense, and spice
box. Elegant and silky on the palate, it is already exhibiting
complexity along with the balance to evolve for 4-6 years.
This lengthy effort will offer a drinking window extending
from 2014 to 2026."
- Wine Advocate (Oct. 2009),
94 pts
National Retail Price:
$56.95 / bottle
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#W0EE207007BRL
UPC code: 7 84585
2009 Buty, Merlot / Cabernet Franc 12/750ml
Made from 64% Merlot and 36% Cabernet Franc
Annually we offer a selected blend of merlot and
cabernet franc blended from Conner Lee and Champoux
Vineyards. Conner Lee Vineyard’s fruit is 90% of the wine
offering the elegant, perfumed tones. The vines at
Conner Lee are mature at 18 years old.
Conner Lee’s
sandy soils, cold spring and fall nights retain natural
fruit acids, while the hot summer heat consistently
ripens these fruits. Seventy miles south, Champoux
Vineyard’s growing season is longer in the Horse Heaven
Hills offering sweet black fruit from their 12 year old
cabernet franc vines. Both vineyards’ consistent high
qualities are from modern, sophisticated management in
the vineyard.
This vintage is another powerful one with a
hot September. At Conner Lee we grow four pounds per
plant, equivalent to Bordeaux First Growth harvest yields.
All our fruits are hand harvested, hand sorted on modern
shaker tables and gravity transferred to tank. These
processes allow us to preserve the natural abundant
aromatics. There’s a nose of Northwest marionberries and
violets, with a rich palate from attack to finish, and
our stylistic supple texture. Rich merlot dominates the
young palate and compliments the cabernet franc’s grip
and fragrance. Youthful and accessible now, the intense
fruit, natural acid and tannin, will allow this wine to
age ten years or more.
The merlot from Conner Lee was
harvested on September 16th, with the cabernet franc
harvested October 8th at 23º brix hydrometer and 8.0g
organic acids. The wine was 14 days on skins, and then
went directly to barrels. The Champoux Vineyard cabernet
franc was fully mature September 2nd measuring 24º brix
hydrometer. It fermented 22 days on skins before barrel
aging. As a final blend, the alcohol is 14.1%. We aerated
during fermentation in open-top tanks with unique
proprietary air tools, hand punched down and
selected
only free run wine to blend. The wine was aged in Bordeaux
Chateaux barrels from select coopers with 60% of them
new. The wine was bottled on January 19th, 2011
-
Wine Enthusiast (2011),
94 pts
"The 2009 Merlot (64%) – Cabernet Franc (36%) offers up a
pleasing perfume of dried herbs and spices, incense, creme
de cassis, and blackberry. This leads to a medium-bodied,
savory, structured wine with excellent balance and length.
It will benefit from 2-3 years of additional cellaring and
drink well through 2023.
Caleb Foster, the vigneron
responsible for Buty, is on top of his game as these wines
demonstrate."
-
Wine Advocate (Issue#196, Aug. 2011),
92 pts
National Retail Price:
$42.95 / bottle
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shelf talker
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#W0EE207009CSL
UPC code: 7 84585 01210 7
2008 Buty, Columbia Rediviva, Phinny Hill Vineyard Estate,
Horse Heaven Hills 12/750ml
"The 2008 Columbia
Rediviva was sourced from Foster’s parcel of the Phinny Hill
Vineyard and is made up of 60% Cabernet Sauvignon and 40%
Syrah. The aromatics are first class but some austerity is
revealed on the palate. More depth and concentration would
have resulted in a higher score.
Caleb Foster, the vigneron responsible for Buty, is on top of
his game as these wines demonstrate."
-
Wine Advocate (Issue#196, Aug. 2011),
89 pts
#W0EE207002CSL
UPC code: 7 84585 01210 7
2007 Buty, Columbia Rediviva, Phinny Hill Vineyard Estate,
Horse Heaven Hills 12/750ml
"The
2007 Columbia Rediviva Phinney Hill Vineyard is made up of 52%
Syrah and 48% Cabernet Sauvignon. Opaque purple-colored, it
proffers a perfume of sandalwood, meat, game, Asian spices,
lilacs, and blueberry. Rich, opulent, layered, and dense, this
full-bodied, pleasure-bent wine will evolve for 4-5 years and
offer prime drinking from 2014 to 2027."
-
Wine Advocate (Aug. 2010),
93 pts
"Polished,
round and complex, this is distinctive and generous with its
dark berry, chocolate and pomegranate flavors, melding
seamlessly as the finish carries on smoothly. Syrah and
Cabernet Sauvignon. Drink now through 2017."
-
Wine Spectator's Insider (Dec. 2010), 93 pts
#W0EE207002CSL
UPC code: 7 84585 01210 7
2006 Buty, Columbia Rediviva, Phinny Hill Vineyard Estate,
Horse Heaven Hills 12/750ml
Made from 55% Cabernet Sauvignon, 45% Syrah.
Columbia Rediviva
is the growing centerpiece of Buty. It is a captivating
and exotic blend from Washington State comprised of two
classic varietals. Buty was the first Washington winery to
focus on blends of cabernet sauvignon and syrah as deluxe
wines.
The fruits are
100% estate grown at Phinny Hill Vineyard, Columbia
Rediviva grows from one of the warmest sites in
Washington. Phinny Hill consistently grows ripe wines of
structurally ideal balance. The cabernet and syrah grow on the
east slopes of Phinny Hill in sandy silt-loam soils which lay
above layers of cobblestones from the pre-Ice Age rivers. The
blocks are chosen also for the leeward side of the hill where
they are permanently protected from the forceful Columbia
River winds.
Columbia Rediviva
was the name of the ship Captain Robert Gray sailed up the
mouth of the then unnamed river while searching for the
elusive Northwest Passage in 1792. As the river that connects
all of the vineyards they work with at Buty, the Columbia
River is a lifeline they honor as the namesake of their
Columbia Rediviva wine.
"Velvety-textured and
elegant on the palate, it is not as layered and richly fruity
as the 2006 Columbia Rediviva, a blend of 55% Cabernet
Sauvignon and 45% Syrah. Smoked meat, sausage, lavender, and
black currant aromas lead to a ripe, sweetly fruited wine
already revealing complex flavors as well as a lengthy finish.
Drink it over the next 8-10 years."
-
Wine Advocate
(Oct. 2009), 92
pts
National
Retail Price:
$50.95
/ bottle
|
shelf talker
shelf talker
shelf talker |
#W0EE207011SYL
UPC code: 7 84585 01211 4
2009 Buty, Rediviva of the Stones, Walla Walla Valley 12/750ml
Made from 79% Syrah, 21% Cabernet Sauvignon.
#W0EE207002SYL
UPC code: 7 84585 01211 4
2008 Buty, Rediviva of the Stones, Walla Walla Valley 12/750ml
Made from 79% Syrah, 21% Cabernet Sauvignon.
Rediviva of the Stones grows out of the
ancestral cobble-filled riverbed of the Walla Walla River, in
the south of the Walla Walla Valley Appellation. Around the
globe, stonefilled poor soils like these provide an ideal
climate for the syrah and cabernet sauvignon varieties. It is
the most special area in which to grow syrah in our region.
This vintage is sourced from River Rock Vineyard and LeFore
Vineyard, with two clones of syrah, the Tablas Creek clone and
the Phelps. At Buty we blend in the cellar only what we find
is uniquely balanced for the vintage from our acreage. We do
not bottle field blends, which lack vintage sensitivity.
To begin our winemaking at Buty, all our fruits are hand
harvested and gravity transferred. Harvested on September 30th
from LeFore Vineyard, the syrah was ripe at low crop levels in
a cool year. The River Rock Vineyard syrah, one kilometer away
was harvested a week earlier. The cabernet sauvignon from
River Rock Vineyard was harvested October 8th just before the
year-ending fall frost. The fruits had generous total organic
acids and a natural pH of over 3.7. Our cuvées are whole foods,
and are not adjusted in any way with acid or water which would
ruin their supple texture, aging and perfume. A natural
alcohol of 13.5% was achieved. We fermented with native yeasts
as whole clusters after foot-troding. It was on skins with
stems for over two weeks and only free run was used for
bottling. Raised on its lees, like our chardonnays, the wine
developed palate volume and complexity that is superior to the
flavors of smoky new barrels. The wine aged fifteen months in
mature wood with only one new French Rhone barrel. Bottled on
January 15, 2010, we further aged this wine over one year
before release. The traditional bottle aging before sale
offers you our wine rested, with full perfume and character.
Rediviva of the Stones offers a silky texture, intense fruit
concentration and earthy richness unlike wines from anywhere
else in Washington. Layers of brambly fruit, spiced yeast
bread and the reserved elegance of roses fill the nose and
echo on the smooth palate. Youthful in character now, we are
confident this wine will have a long life in your cellar.
Decanting is recommended at any age of the wine.
Three hundred sixty-five cases, plus large formats were
bottled. Rediviva
of the Stones is released March 1st each year.
"The 2008 Rediviva of the Stones is a blend of 79% Syrah and
21% Cabernet Sauvignon. Earthy minerals, truffle, lavender,
smoked meat, black currant, and blueberry aromas inform the
nose of a spicy, elegant, velvety-textured wine. In the glass
it displays excellent volume and length. Drink this impressive
blend from 2013 to 2023.
Caleb Foster, the vigneron
responsible for Buty, is on top of his game as these wines
demonstrate."
-
Wine Advocate (Issue#196, Aug. 2011),
92 pts
#W0EE207003SYL
UPC code: 7 84585 01211 4
2007 Buty, Rediviva of the Stones, Walla Walla Valley 12/750ml
Made from 77% Syrah, 23% Cabernet Sauvignon.
Rediviva of the Stones grows out of the ancestral
cobble-filled riverbed of the Walla Walla River, in the south
of the Walla Walla Valley Appellation. Around the globe,
stone-filled poor soils like these provide an ideal climate
for the syrah and cabernet sauvignon varieties. It is the most
special area in
which to grow syrah
in our region. This vintage is sourced from River Rock
Vineyard and LeFore Vineyard, with two clones of syrah, the
Tablas Creek clone and the Phelps. At Buty we blend in the
cellar only what we find is uniquely balanced for the vintage
from our acreage. We do not bottle field blends, which lack
vintage sensitivity.
To begin our winemaking at Buty, all our fruits are hand
harvested and gravity transferred. Harvested on September 30th
from LeFore Vineyard, the syrah was ripe at low crop levels in
a cool year. The River Rock Vineyard syrah, one kilometer away
was harvested a week earlier. The cabernet sauvignon from
River Rock Vineyard was harvested October 8th just before the
year-ending fall frost. The fruits had generous total organic
acids and a natural pH of over 3.7. Our cuvées are whole foods,
and are not adjusted in any way with acid or water which would
ruin their supple texture, aging and perfume. A natural
alcohol of 13.5% was achieved.
We fermented with native yeasts as whole clusters after
foot-troding. It was on skins with stems for over two weeks
and only free run was used for bottling. Raised on its lees,
like our chardonnays, the wine developed palate volume and
complexity that is superior to the flavors of smoky new
barrels. The wine aged fifteen months in mature wood with only
one new French Rhone barrel. Bottled on January 15, 2010, we
further aged this wine over one year before release. The
traditional bottle aging before sale offers you our wine
rested, with full perfume and character.
Rediviva of the Stones offers a silky texture, intense
fruit concentration and earthy richness unlike wines from
anywhere else in Washington. Layers of brambly fruit, spiced
yeast bread and the reserved elegance of roses fill the nose
and echo on the smooth palate. Youthful in character now, we
are confident this wine will have a long life in your cellar.
Decanting is recommended at any age of the wine.
"Violets and compost dance through the aromas, leading into an
intensely fruity palate loaded with sappy berry richness,
nuanced with scents and streaks of cured meat, garrigue, earth
and graphite. Blending 77% Syrah with 23% Cabernet Sauvignon,
it strikes a perfect balance among fruit, earth, and rock.”
- Wine Enthusiast, 95 pts Cellar Selection- PG
"The
2007 Rediviva of the Stones is a blend of 77% Syrah and 23%
Cabernet Sauvignon, much of it foot-trodden and then fermented
with native yeasts. Aromas of sandalwood, Asian spices,
incense, lilacs, black currant, and blueberry give way to a
velvety-textured, layered palate with herbs and olives making
an appearance. This lengthy effort will benefit from 3-4 years
of additional bottle age and offer a drinking window extending
from 2013 to 2022."
-
Wine Advocate (Aug.
2010), 93 pts
"Supple,
complex and deep, with mineral, earth and meat notes mingling
with blackberry and black olive flavors, persisting
expressively against refined tannins. Drink now through 2018."
-
Wine Spectator's Insider (July 2010),
93 pts
2006 Buty, Rediviva of the Stones, Walla Walla Valley 12/750ml
Made from 53% Syrah, 47% Cabernet Sauvignon.
Rediviva
of the Stones
grows out of the
ancestral cobble-filled riverbed of the Walla Walla River, in
the south of the Walla Walla Valley appellation. The
cobblestones provide added heat for the microclimate and
excellent water drainage. Around the globe, stone-filled poor
soils like these provide an ideal climate for Rhone varieties,
and it is the leading area in which to grow Rhone varietals in
our region.
This vintage is sourced from River Rock
Vineyard, and for greater nuance two small cuvées of syrah
from both Pepper Bridge Vineyard and Seven Hills Vineyard were
included.
It is aged entirely in French cooperage with about 30% new
oak. Rediviva of the Stones is delicate, sensuous, and of the
earth with lovely floral notes.
Rediviva of the Stones offers a silky texture, intense
fruit concentration and earthy richness unlike wines from
anywhere else in Washington. Layers of brambly fruit, spiced
yeast bread and the reserved elegance of roses fill the nose
and echo on the smooth palate. Youthful in character now, this
wine will have a long life in your cellar. Decanting is
recommended at any age of the wine.
"The 2006 Rediviva of the Stones is composed of 53% Syrah
and 47% Cabernet Sauvignon. It is similarly styled to the
Columbia Rediviva but with a more expansive perfume, slightly
more opulence on the palate, and a bit more structure. It will
evolve for 2-3 years and offer peak drinking from 2011 to
2021."
- Wine
Advocate (Oct. 2009), 92 pts
-
Wine Enthusiast (March
2010), 96 pts
National
Retail Price:
$55.95
/ bottle
|
High Quality Label |
#W0EE207110BRL
UPC code: 7 84585 01439 2
2009 Buty, The Beast, Wildebeest, 12/750ml
Made from 45% Syrah, 40% Cabernet Sauvignon,
15% Malbec
Nature of the BEAST:
BEAST is the rare alter ego of Buty. The elusive and mercurial
nature of our BEAST wines, allows us the freedom and
spontaneity to explore new varietals, new vineyards and new
blends outside of the classic Buty portfolio. While our
menagerie of BEASTs has historically only been available
through the winery, in the spring of 2010 we released the
second generation of BEAST: Wildebeest, Hartebeest and Sphinx.
These three BEASTs may be found in fine restaurants and wine
shops in our national markets.
Lair of the BEAST:
A true
denizen of the Columbia Valley, the
2009 Wildebeest
ranges
far and wide, from the slopes of Phinny Hill Vineyard in the
Horse Heaven Hills to LeFore and River Rock vineyards in the
Walla Walla Valley.
Season of
the BEAST:
Though
the 2009 growing season started with a cold spring, there were
no frost issues, and flowering occurring right around the
solstice. A warm August led to a hot September, which brought
beautiful ripeness to the fruit. Even so, the grapes
maintained relatively modest sugar levels and excellent
acidity. Though 2009 was our fastest harvest in memory (32
days from start to finish), every lot had a separate tank, and
the quality was exceptional.
Winemaking:
Our
winemaking efforts focused on accentuating the suppleness and
generosity of the 2009 Wildebeest. Each lot was aged
separately in the finest French oak for 18 months before
blending. In order to allow the Wildebeest to display its full
fruit and spice character, most of the barrels were older (from
two to 10 years). The alcohol content is 14%
Notes Upon Encountering the Wildebeest:Our
2009 Wildebeest combines poise and power, with suave tannins,
perfumed aromatics and a plush, creamy texture. In the nose
and on the palate, the Syrah contributes big beautiful
licorice and ripe black cherry notes, with the Cabernet adding
richness and the Malbec bringing high-tone raspberry and red
fruit elements to the blend. Throughout it all, the lush fruit
surrounds a core of sleek Washington State acidity that adds
length and definition to this handsome BEAST.
National
Retail Price:
$24.99
/ bottle
|
