BEAST is the alter ego of Buty. The mercurial nature of our BEAST wines allows us the freedom to explore new varietals, new vineyards and new blends beyond the classic Buty portfolio. Made with a clear vision and voice, these wines have developed their own faithful following. Our Wildebeest is available nationally in fine restaurants and wine shops.
Lair of the BEAST: A denizen of the Columbia Valley, our 2011 Wildebeest hails from far and wide. The majority of this wine is made up of cabernet sauvignon, and a touch of syrah, from Phinny Hill Vineyard in the Horse Heaven Hills. It also includes syrah, mourvèdre and grenache from our own Rockgarden Estate in the acclaimed Milton-Freewater alluvial fan district of Walla Walla Valley, as well as a delicious hint of cabernet franc from the legendary Conner Lee Vineyard.
Season of the BEAST: This BEAST roamed the vine rows all through the long cool months of spring and summer 2011, slowly gaining strength and structure, until it rejoiced and grew bold in the beautiful October sunshine—emerging with both power and poise.
Notes Upon Encountering the Wildebeest: In our 2011 Wildebeest, the cabernet sauvignon from Phinny Hill Vineyard shines through, giving this wine beautiful structure, acidity and a concentrated dark berry core of fruit. Rhône grapes from the "rocks" of our Rockgarden Estate, add lovely notes of licorice, rosemary, black pepper and nutmeg, with a touch of cabernet franc from Conner Lee Vineyard contributing hints of lifted spice and chamomile tea. Throughout, firm tannins, enticing aromatics and a creamy texture underscore this appealing wine's purity and power.
|Vintage:||2011||Grape Varietals:||53% Cabernet Sauvignon, 29% Syrah, 10% Mourvedre, 4% Grenache and 3% Cabernet Franc.||ABV:||13.5%|
|Aging:||every variety from each vineyard fermented and aged separately in the finest French oak for 22 months|
Our 2011 Wildebeest was blended from 53% Cabernet Sauvignon, 29% Syrah, 10% Mourvedre, 4% Grenache and 3% Cabernet Franc.77% Syrah, 14% Cabernet Sauvignon and 9% Cabernet Franc, with every variety from each vineyard fermented and aged separately in the finest French oak for 22 months. In order to allow the Wildebeest to display its native fruit and spice character, the barrels were generally older (from two to five years). However, approximately 20% was aged in larger-format puncheons, with one puncheon being new. Overall, the new oak is 5%.
|Unit||Units/Case||Type||UPC - bottle||SRP/Unit|
|750ml||12||Glass||7 84585 01439 2||$27.99|
"Always a solid value, the 2012 Beast Wildebeest is an almost kitchen-sink blend of 41% Syrah, 20% Cabernet Franc, 18% Cabernet Sauvignon, 15% Malbec and the rest Mourvedre. It offers lots of spice, dried herbs, flowers and sweet cherry and black raspberry fruit to go with a ripe, rounded, silky, medium-bodied feel on the palate. There acidity sticks out slightly on the finish, so don’t push the aging curve here and drink it over the coming couple of years. - Jeb Dunnuck"
- Robert Parkers's The Wine Advocate (Issue 219, June 2015) 89 pts
"7% new oak and 7% American oak. Healthy dark, bright red. Reduced smoky nose. A shapely wine of moderate depth, with firm acidity framing its sweet raspberry fruit. Slightly tart-edged but offers good intensity. - Stephen Tanzer"
- Vinous (November 2015), 88 pts
"On the reds, the 2010 Wildebeest is a solid value and a blend of 77% Syrah, 14% Cabernet Sauvignon and 9% Cabernet Franc. Aged mostly in older barrels, it has a decidedly up-front, perfumed and supple profile that’s hard to resist. Notions of black cherry, exotic spice, pepper, violets and leather all emerge from the glass and the wine is medium-bodied, beautifully balanced and sweetly fruit on the palate. It won’t make old bones but delivers classy aromatics and a delicious, easy drinking mouthfeel. Enjoy it over the coming 4-5 years. Drink now-2017. - Jeb Dunnuck"
- Robert Parkers's Wine Advocate (Issue #207, June 2013), 90 pts
"The 2010 Wildebeest red—a Buty “super second”—is 77% Syrah, 14% Cabernet Sauvignon and 9% Cabernet Franc. Bright and tangy, it offers brambly fruit flavors—boysenberry and raspberry—along with sweet cherry. It's loaded with spice and lightly tasting of licorice. Young, fresh and fruit-driven, it has the structure to improve over the next five or six years."
- Wine Enthusiast (September 2013), 90 pts - Editors' Choice