" We don't sell the wine without touching the vine "
Buty Columbia Rediviva Phinny Hill Vineyard Horse Heaven Hills 2010
No longer available.
| Country: | United States |
| Regions: | Washington Washington (Columbia Valley) |
| Winery: | Buty Winery |
| Grape Types: | Cabernet Sauvignon Syrah |
| Vintage: | 2010 |
| Bottle Size: | 750 ml |
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Product Description
Buty Columbia Rediviva Phinny Hill Vineyard Horse Heaven Hills 2010 is made from 85% Cabernet Sauvigon and 15% Syrah
Vintage: A cool, wet spring resulted in a late bud break, and a smaller flowering, lowering yields by approximately 25%. Summer weather was mild, dry and wonderful, with no notable heat events. While 2010 was the coolest vintage in Buty’s history, small yields and picture-perfect weather in September and October allowed for great hangtime, excellent ripeness and good preservation of acidity. Our cabernet sauvignon came in on October 12th at 24.3º Brix, with a pH of 3.34. The syrah was picked a week later at 24.5º Brix and a pH of 3.4.
Winemaking: After de-stemming, the uncrushed fruit was gravity-transferred to wooden Taransaud fermentation tanks. Both the cabernet sauvignon and syrah were individually fermented for 12 days on the skins allowing for generous extract. Only free-run wine was selected for this bottling, which was made from the finest lots of our Phinny Hill harvest. The wine was aged for 20 months, in 80% French oak and 20% American oak, with 40% of the total being new. It was bottled unfiltered.
Tasting Notes: From its amazing density of color and perfumed floral and spice aromatics to its bold structure, this is an exciting wine, and a compelling expression of Phinny Hill Vineyard. Though dominated by rich cabernet notes, the cool 2010 season has underscored the brightness and energy of our Columbia Rediviva. Enticing aromas of violet, cinnamon and nutmeg expand to reveal layers of black currant and lush Bing cherry, with the syrah adding a fresh berry cobbler note. On the palate, firm, well-balanced tannins and excellent acidity provide an almost architectural backbone, and promise a long life. The finish is lengthy and clean, with persistent fruit and flower elements. Alcohol 14.4%.
Winery: Buty Winery
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.
- back
59% Pinot Noir, 41% Chardonnay
An extremely fine and grouped effervescence. The dress is crystalline, luminous, and slightly golden. The nose is fruity, fresh, and tangy. Both greedy and elegant, it expresses pastry notes and aromas of fresh fruit: nougat, frangipane, candied orange, and mirabelle plum. A delicate note of passe-crassane pear carrying a touch of Williams pear liqueur can be guessed. A tonic wine, with a nice tension around the aromas of fresh fruits. Nectarine, yellow peach, and a tangy note of rhubarb develop in the mouth. The end of the mouth is clean, frank, saline, and mineral leaving a touch of bitterness and verbena.
Review:
Having retained all its youthful acidity because there was no malolactic fermentation, the Champagne is brilliantly lit. Acidity and a light texture from the Pinot Noir in the blend give the wine a crisp edge with still-young citrus.
-Wine Enthusiast 94 Points
A firm, focused version, this swathes a chiseled spine of acidity in a raw, silky texture and finely meshed flavors of yellow peach, orange liqueur, honeycomb and chopped almond. A rich streak of salinity drives the well-cut, spiced finish. Drink now through 2035.
-Wine Spectator 94 Points
Thorn Clarke Shotfire GSM is made from 51% Grenache, 39% Shiraz, 10% Mourvedre.
The Shotfire range honors a family pioneer who worked the Barossa goldfields in the late 1800's. He had the hazardous job of being a 'Shotfirer'; one who handled the explosives to be used in finding that rich vein of gold.
A classic blend of the traditional stalwarts from the Barossa, this blend of Grenache, Shiraz and Mourvèdre is sourced from older low yielding vines.
Bright crimson in color with purple highlights at the edge of the glass. The nose is lifted and draws you in with ripe plum, mulberry and white pepper. The palate is plush and vibrant with cherries, forest fruits and enticing spice. As silky and smooth as it is complex and savory - the wine is beautifully balanced and juicy with great structure and generous mouthfeel. This classic GSM finishes with long, velvety tannins.
Each variety was destemmed and fermented separately - in small 6 tonne open fermenters - to allow full expression of varietal character. To ensure optimum extraction of tannins, color and flavor the Grenache was pumped over twice daily for a duration of 10 days and both the Shiraz and Mourvedre spent 7 days on skins with pump overs twice daily. Fermentation temperatures were maintained between 22-25 degrees to retain fruit purity. All batches were pressed off and once both primary alcoholic fermentation and secondary malolactic fermentation were complete the wines were then racked to new (10%) and 10 year old French hogsheads where the wines matured for a period of 18 months. Bench blends were created to ensure a harmonious final wine.
Pairs best with slow Cooked Lamb or Roasted Vegetable Medley.
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