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Buty Semillon-Sauvignon-Muscadelle 2013

ID No: 442561
Vintage:2013
Bottle Size:750 ml
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Abeja Chardonnay Washington State 2013

Abeja Chardonnay Washington State 2013 is 100 percent Chardonnay

This Chardonnay has the essence of a freshly baked lemon meringue pie, green apple, and Bartlett pear. It is both dense and bright, with a hint of vanilla and cinnamon coming from its time in barrel. Aromas are so much related to experiences. It is a wine that is in the traditional Abeja style, with superb polish, complexity, and balance, yet with a light touch at 13.5 percent alcohol.

 


Review:

"Supple, ripe and complex, with layers of pear, floral, tangerine and a note reminiscent of freshly ironed clothing. Fine acidity carries this through to a refreshing finish. Drink now through 2020. 919 cases made. –HS"
- Wine Spectator (November 15th, 2015), 91 pts

"Abeja’s 2013 Chardonnay offers clean, crisp notes of apple blossom, white flowers, citrus and brioche. Fermented and aged in barrel (40% new), it has a solid mix of richness and freshness, is beautifully balanced, and will drink nicely for 2-3 years. - Jeb Dunnuck"

- The Wine Advocate (erobertparker.com, June 2015), 91 pts

"A blend of top sites Celilo and Conner Lee, this appealing wine displays aromas of candy corn, corn silk and chamomile. The stone-fruit flavors are elegantly styled, showing a sense of restraint and balance that carries through the lingering finish."

- Wine Enthusiast (September 1st 2015), 91 pts

 Wine Advocate: 91 Wine Enthusiast: 91 Wine Spectator: 91
Betz Family Clos de Betz 2013

Betz Family Clos de Betz is 67 % Merlot, 27% Cabernet Sauvignon, 6% Petit Verdot

SALE!
Washington southern Rhone varieties continue their winning streak, proving to excel in cool and hot vintages. Fans of this
Southern Rhone-inspired wine will note that there’s no Counoise in the 2012 blend as there has been in recent vintages; that variety ripened fine, but they lacked the penetrating character needed to complement the final wine. The Mourvedre fraction (15%) stepped through in the wine, making the 2012 deeper, more structured yet finely layered. Grenache (50%) still dominates the blend, with its creamy black raspberry, wild dried strawberry, dried herbs and floral notes. Cinsault (20%) fills in with its dusty blue notes, and Yakima Valley Syrah (15%) provides more backbone. This is a Bésoleil for the cellar, dense and full, and a few years of aging will expand its Chateauneuf-like appeal.

"The only other 2013 reviewed on this go around (most were reviewed last year), the 2013 Clos de Betz checks in as a blend of 63% Merlot, 15% Cabernet Sauvignon and 22% Petit Verdot, mostly from Red Mountain and Yakima Valley, that spent 19 months in French oak. Sexy, supple, perfumed and beautifully complex, with notes of currants, dried flowers and an almost garrigue like perfume, this full-bodied beauty is already impossible to resist, yet will absolutely cruise for another 10-15 years. - Jeb Dunnuck"
- Wine Advocate (Issue #225, June 2016), 94 pts

 Wine Advocate: 94
Harris Estate Caseys Lakeview Cabernet Sauvignon 2013

The Cabernet Sauvignon Casey’s Lakeview is similarly inky bluish/purple to the rim. Tasting like blood, this wine is dense and rich with lots of chocolate, espresso, earth and spice. It is deep, full-bodied, and again, a masculine style of wine that needs at least 4-5 years of cellaring and should keep for 25 or more years.

Lakeview Vineyard is the winery’s mid-block vineyard planted to a combination of clone 6 & 337 Cabernet Sauvignon on 101-14 rootstock. Excellent drainage from the rocky and chalky soils plus plenty of sunlight throughout the day produces wines of bold character with mouth filling flavors.

Organic farming methods are used to produce this Cabernet Sauvignon Casey's Lakeview vineyard. Vines are 17 years old. Ageing in French oak barrels (85% new) for 20 months, then 12 months in bottle prior to release. Non-filtered.

 


Review:

"The 2013 Cabernet Sauvignon Casey’s Lakeview is similarly inky bluish/purple to the rim. Tasting like blood, this wine is dense and rich with lots of chocolate, espresso, earth and spice. It is deep, full-bodied, and again, a masculine style of wine that needs at least 4-5 years of cellaring and should keep for 25 or more years."
- Robert Parker's Wine Advocate (Issue #222, December 2015), 95 pts

"Darker tonalities of fruit along with distinctly savory undertones are two of the signatures in the 2013 Cabernet Sauvignon Casey's Lakeview Vineyard. Rich, ample and powerful, the Casey's Lakeview offers notable richness to fill out its broad-shouldered frame. Hints of lavender and mint add nuance in a virile Cabernet Sauvignon that needs at least a few years to fully come together. - Antonio Galloni" 

- Vinous (October 2015), 94 pts

 

 Vinous Antonio Galloni: 94 Wine Advocate: 95
Kynsi Pinot Noir Precious Stone Stone Corral Vineyard 2013

The Stone Corral Vineyard is planted on a southeast slope on the west side of the Edna Valley which has an east/west orientation opening up to the Pacific Ocean from Morro Bay and Pismo Beach. Approximately 120 to 300 feet above sea level, the climate is strongly influenced by the ocean providing ideal temperate growing conditions for Pinot Noir. Early spring warming, mild summer temperatures and late arriving cold fall temperatures and rain provide a long growing season for the development of rich color, concentrated and complex flavors. Soil profiles vary between blocks from sand, sandy loam, loamy sand, pebbly sandy clay loam, all fine angular blocky , including decomposing sandstone layers and numerous fossil rocks. The soils are well drained and marine in origin, resulting in an elegant Pinot Noir with extraordinary attributes.

 

This gem is a blend of a few precious, select barrels hailing from the finest blocks of Stone Corral Vineyard. Offers blue-toned fruit on the nose and a pretty bouquet of black raspberry, sandstone, marzipan and wild lupine flowers. Opulent, yet delicate on the palate, with velvety layers of cola nut, cherry, dried herbs and pecan sandie cookies.

Wine analysis – 13.7% Alcohol, .69 TA, 3.5pH


- A barrel select Stone Corral Vineyard bottling, utilizing the finest blocks and clones of the 2013 vintage
- Blend of clones 115, 777 and 667 on 101-14 and 3309 rootstalks
- Hand harvested, cold fruit from night picks during the month of September 2013
- Yield about 2 tons per acre between 23.8 and 24.5 ° Brix
- Destemmed with nearly 100 % whole berries remaining
- Fermented in small open top tanks
- 4 day cold soak, average 14 day fermentation, peak temperature 83°
- Hand punched down several times daily as needed
- Pressed off just dry, tank settled then racked to barrels
- Aged in small French oak barrels for 18 months
- Once the fresh wine is transferred from the press pan, all moving of the wine is done with inert gas pressure.
When handling the wine, care is taken at all opportunities to avoid shear.


"This bottling comes from the best blocks and barrels from this single vineyard, co-owned by a number of Edna Valley luminaries. The result is stunning, with baked raspberry, strawberry, maple, and peppery bacon aromas comprising a spicy, exotic nose. Black plum fruit melds with white pepper and crushed herbs, diving into tangy strawberry and sandalwood incense notes on the finish. - Matt Kettmann"
- Wine Enthusiast Magazine (April 1st 2017), 95 pts

 Wine Advocate: 95
Laird Cabernet Sauvignon Flat Rock Ranch 2013

Laird Cabernet Sauvignon Flat Rock Ranch is made from 100 percent Cabernet Sauvignon.

Our Flat Rock Ranch vineyard is located near the north corner of where Yountville Cross Road meets Silverado Trail, on State Lane. This prized, complex fruit from the Yountville Appellation is a result of unique geological and meteorological conditions: volcanic soils similar to the adjacent Stags Leap District, but also display ancient coastal deposits, and sedimentary and alluvial soils that provide beneficial stress for our vines. Marine air currents from San Pablo Bay to the south are caught when they reach the “Yountville Mounts,” providing a natural cooling effect that balances warm, sunny days that ripen the rich tannins of our hallmark Cabernet Sauvignon to elegant distinction.

Tasting Notes: Bold violet-red color introduces a captivating bouquet of blueberries, tea leaf, and vanilla. This full-bodied wine has flavors of cassis, hazelnut and briary undertones with fresh acidity and chewy tannins on the palate.

Review:

"A focused and poised young cabernet with blackberry, blueberry and cherry aromas and flavors. Full body, velvety tannins and a long, flavorful finish. Shows depth and power. Better in 2019."

- James Suckling (December 2016), 93 pts


"The 2013 Cabernet Sauvignon Flat Rock Ranch, from another Yountville site, is softer than the Mast Ranch, with sweet tannin, dense purple color, plenty of crème de cassis, blackberry and blueberry. There is a nice floral element as well, and the wine finishes full, rich and impressive. Give it 3-4 years of cellaring and drink it over the following two decades."

- Robert Parker's Wine Advocate (Issue #222, December 2015), 94 pts

 Wine Advocate: 94 93 Points
Maison Roy Incline 2013

The 2013 Maison Roy et fils Incline expresses bright red fruits including strwberry and pomegranate. it also shows aromas of dried Italian herbs and baking spices. The palate echoes the aromatics with red fruits uplifted by taught acidity giving the wine good freshness and tension that will allow it to age nicely for 5-8+ years. Gentle decanting is beneficial if drinking between 2014 through 2017 as this encourages further aromatic intensity in the wines early years.

 


Review:

"Open-textured and finely wrought, this expressive red offers generous plum and currant fruit, shaded with hints of wet earth and spice as the finish lingers against fine tannins. Drink now through 2021. 850 cases made.- HS"
- Wine Spectator (February 2016), 92 pts

 Wine Spectator: 92
Product Description
 
Luxurious golden fig, apricot and honeysuckle notes from the sémillon combine with the sauvignon’s enlivening key lime and gooseberry layers, and the muscadelle’s expressive jasmine aromas to create a complete and compelling whole.
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.

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