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Buty Columbia Rediviva Phinny Hill 2008

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Product Description

Overview

Winery: Buty Winery

60% Cabernet Sauvigon and 40% Syrah

Although the 2008 growing season was cooler than average, it offered wines with lower alcohols and ripe tannins. Flowering occurred the week of June 14th, with veraison finishing during a dry summer, with highs only in the 90s. No rain fell in the Horse Heaven Hills from veraison until harvest, which began at 115 days from flowering on October 10th. This length of time for fruit to develop on the vine is equivalent to the finest vintages of Bordeaux cabernet sauvignon. Brix of 24.0°, a pH of 3.5 and total acidity of 6.2, along with brown seeds and color-filled ripe skins in both the syrah and cabernet yielded this classically built wine. The syrah, (which was harvested one day earlier than the cabernet), had one more gram of acid than the cabernet. After destemming and delivering the uncrushed fruit by gravity to Taransaud wooden ferment tanks, we fermented for 21 days on skins allowing generous extract. The free-run wines used for this bottling were barreled in half-new and half-used Taransaud and Bel Air Château barrels for 20 months at which point they were bottled unfiltered. By strict selection of the best lots, our final cellar blend was made from only 50% of the vintage yield.

"A blend of 60% Cabernet Sauvigon and 40% Syrah - This is a focused wine, with complex nuances of licorice, tar, mineral and leap pencil, but it is buttressed by the compact, concentrated red and black fruits. THE dusty tannins are reminiscent of a Napa wine, with excellent length and polish - PG"
- Wine Enthusiast (July 2012), 94 pts + Cellar Selection
 

Country: United States
Region: Washington (Walla Walla)
Winery: Buty Winery
Grape Type: Cabernet Sauvignon , Syrah
Vintage: 2008
Bottle Size: 750ml
Organic: NO

The Buty Winery Estate

Pronounced "Beauty", Buty winery was founded in 2000 by owners Caleb Foster and Nina Buty, inspired by a decade of vintages from Washington and overseas. An artisan producer, Buty creates vineyard designated chardonnay, a crisp white blend and nuanced red blends—including Rediviva, Washington’s pioneering blend of syrah and cabernet sauvignon. The Rediviva of the Stones will be grown from the 2008 plantings at Rockgarden, their organic Estate vineyard in the cobblestones of Walla Walla.

Since the spring of 2001 they have worked with Californian consultant Zelma Long. Zelma’s multiple decades of worldwide winegrowing and winemaking offer a great breadth of wine and vine knowledge and a “whole business” perspective to Buty.

The philosophy of winegrowing and winemaking at Buty is one of balance, artisanship and enjoyment, as we aim to capture the essence of the grape in bottle.

The Buty Winery Vineyard

Caleb and Nina purchased 10 acres of apple orchard in Milton-Freewater in late 2006. In 2008, they organically prepared and planted Buty’s Estate, Rockgarden. The famous cobblestones section of the Walla Walla Valley appellation is located in the southeast part of the valley. In the 5% highest elevation of the cobblestones, this Grand Cru section has been the most prized farming section since the Walla Walla Valley was settled over one hundred years ago. Grand Cru is defined and set apart from its neighbors by location, history and consistently superior wines. We waited years to buy only here. Anywhere else further out in the cobblestones would have been a compromise. Developing the Estate with one wine in mind—the Rediviva of the Stones—we have densely planted clones of syrah, cabernet sauvignon, grenache, mourvèdre, marsanne and roussanne.

The Columbia Valley Appellation wines are sourced from six great estate grown vineyards. Caleb’s experience making wine from Champoux and Conner Lee Vineyards spans 16 vintages since 1992. All winegrowing stages are all maintained to Buty’s specific goals from pruning to shoot positioning, prevéraison cluster thinning, water and pest management, and the day and the time of harvest. They exclusively harvest by hand and hand berry sort on a shaker table before fermentation.

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