2012 Buty Rediviva of the Stones

Producer: Buty Winery
Country/Region: United States - Washington - Walla Walla Valley

All of the grapes for the Rediviva of the Stones come from the organic-certified Rockgarden Estate—a site the winery selected and developed specifically for this wine. Rockgarden is named for the famed basalt cobblestones
that make this alluvial section of Walla Walla Valley so renowned for winegrowing.

Vintage & Harvest: 2012 was an exceptional vintage, providing ideal weather at every stage of development. Spring was cool to temperate, with almost all of the rain falling in May and June.
July and August were dry, with beautiful weather and no extreme heat events. In the runup to harvest temperatures were in the 65º to 70º range, allowing to pick each variety exactly when wanted, with a perfect balance of sugar and acid. They harvested Joseph Phelps clone syrah on September 26th and October 5th, while the clone 174 syrah was picked on September 29th. The cabernet was harvested on October 20th, and mourvèdre arrived at the winery on October 23rd.

Both savory and sweet, this blend of syrah, cabernet sauvignon and mourvèdre displays lovely depth and density, with vivid floral, black raspberry, beach smoke and baking spice notes. In both the nose and on the palate, the syrah brings lush red fruit, with deep raspberry and black cherry layers. The cabernet adds high-toned floral elements and substantial mid-palate weight, as well as blackberry, currant and olive flavors, with the mourvèdre contributing to the wine’s tannic structure and spice elements of cinnamon, nutmeg and white pepper.

2012 Buty Rediviva of the Stones
Vintage: 2012
Grape Varietals: 78% Syrah, 13% Cabernet Sauvignon, 9% Mourvèdre
ABV: 13%
Aging: 19 months in oak barrels
Agricultural Method: Organic
Production: 370 cases

Wine Making Notes:

Grapes were harvested by hand and hand-sorted on shaker tables, with gravity transfer to tank. 50% of the syrah was fermented whole cluster. The other half of the syrah was
destemmed, as were the cabernet and mourvèdre. All fermentations were native yeast: the syrah fermentation lasted 12 days, the mourvèdre 14 and the cabernet 15. The ferments were kept cool, and only free-run wine was used. The lees were excellent, so they aged the wines with them in neutral puncheons and barrels. Cellaring lasted 19 months, with no new oak, and the wines were blended two months prior to bottling in April 2014, with an alcohol of 13.1%.

Product Formats:

Item Number Unit Units/Case Type UPC - bottle SCC - case SRP/Unit
W0EE207026SYL 750ml 12 Glass 7 84585 01211 4 1 07 84585 01211 1 $55.95