" We don't sell the wine without touching the vine "
Buty The Beast Wildebeest Red Blend 2009
No longer available.
| Country: | United States |
| Region: | Washington (Columbia Valley) |
| Winery: | Buty Winery |
| Grape Type: | Syrah |
| Vintage: | 2009 |
| Bottle Size: | 750 ml |
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Review:
This has a pretty fragrance of violets, green peppercorns, salted olives, blackcurrants and black raspberries. Creamy, salted dark chocolate and praline to follow. Medium-to full-bodied with fine-grained tannins. Delicious and superbly balanced. 50% cabernet franc, 47% cabernet sauvignon and 3% petit verdot.
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This limited release wine is created from the fusion of two exceptional parcels of 70% Shiraz and 30% Cabernet Sauvignon. This classic blend is matured in the finest oak crafting an intriguing unison that captures the essence of the vineyard and highlights its unique varietal expression.
Vintage Overview
2013 was a very good season with predominantly mild, dry days. Yields were generally low and this did result in some excellent parcels of fruit being harvested. Vine-balance was carefully monitored, resulting in fruit that demonstrates the vibrancy and fruit-derived characters that we strive for in our wines. By all accounts it was a textbook vintage.
Tasting Notes
Deep inky purple in color. Aromas of blackberry, mocha, mint and spices. Lush, ripe palate dominated by black fruits, cherry and chocolate. An expansive palate with black fruits and nicely balanced by oak.
Made with the greatest dedication and care, select parcels were matured in new and seasoned French and American oak for up to 20 months prior to being selected for this blend. Individual barrels from our family estate that best demonstrate the intensity of our fruit, balanced by integrated oak were selected for the final blend, which was then bottled with minimal filtration.
Pairs well with venison, ribeye steak, lamb.
Review:
70% Shiraz and 30% Cabernet Sauvignon. Fruit and oak combine here to produce a powerful, full-bodied red with coffee, toast, blackberry and rick plum flavours pouring through the palate. Tannin taps gently at the brakes: peppercorn and pine notes add lift: creaminess to the texture keeps everything running smoothly. Screwcap. 14.5% alc.
Halliday Wine Companion 2020 94 Points
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Product Description
Buty The Beast Wildebeest Red Blend 2009 is made from 45% Syrah, 40% Cabernet Sauvignon, 15% Malbec
Nature of the BEAST: BEAST is the rare alter ego of Buty. The elusive and mercurial nature of our BEAST wines, allows us the freedom and spontaneity to explore new varietals, new vineyards and new blends outside of the classic Buty portfolio. While our menagerie of BEASTs has historically only been available through the winery, in the spring of 2010 we released the second generation of BEAST: Wildebeest, Hartebeest and Sphinx. These three BEASTs may be found in fine restaurants and wine shops in our national markets.
Lair of the BEAST: A true denizen of the Columbia Valley, the 2009 Wildebeest ranges far and wide, from the slopes of Phinny Hill Vineyard in the Horse Heaven Hills to LeFore and River Rock vineyards in the Walla Walla Valley.
Season of the BEAST: Though the 2009 growing season started with a cold spring, there were no frost issues, and flowering occurring right around the solstice. A warm August led to a hot September, which brought beautiful ripeness to the fruit. Even so, the grapes maintained relatively modest sugar levels and excellent acidity. Though 2009 was our fastest harvest in memory (32 days from start to finish), every lot had a separate tank, and the quality was exceptional.
Winemaking: Our winemaking efforts focused on accentuating the suppleness and generosity of the 2009 Wildebeest. Each lot was aged separately in the finest French oak for 18 months before blending. In order to allow the Wildebeest to display its full fruit and spice character, most of the barrels were older (from two to 10 years). The alcohol content is 14%
Notes Upon Encountering the Wildebeest:Our 2009 Wildebeest combines poise and power, with suave tannins, perfumed aromatics and a plush, creamy texture. In the nose and on the palate, the Syrah contributes big beautiful licorice and ripe black cherry notes, with the Cabernet adding richness and the Malbec bringing high-tone raspberry and red fruit elements to the blend. Throughout it all, the lush fruit surrounds a core of sleek Washington State acidity that adds length and definition to this handsome BEAST.
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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Belle Glos Las Alturas Vineyard Pinot Noir is made from 100 percent Pinot Noir.
Deep garnet in color with an aromatic medley of black cherry, marionberry, ripe plum and a hint of anise. Dark fruit on the palate with flavors of wild berries, caramelized oak and cacao nibs complemented by subtle notes of vanilla, cedar and a hint of lavender and forest floor. Rich and unrestrained, this wine’s abundant fruit is beautifully balanced by firm acidity and layers of red and black fruit.
Review:
Deep and dark aromas of black cherry, sandalwood and incense make for a heady nose on this bottling. The palate is big and bold, loaded with ripe black cherry and boysenberry flavors, as peppery, incense-like spices add complexity and the texture stays lusciously creamy.
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Thorn Clarke William Randell Shiraz is made from 100 percent Shiraz
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Deep red with inky purple hues. This classic Barossa style shows rich blackberry, licorice, spice plum and smoky oak on the nose. The palate is dense with ripe mulberry and berry compote and generous supporting oak. The tannins are savory and long with spicy refined finish
Following harvest the fruit was crushed into a variety of small fermenters (4 to 6T in capacity). Fermentation was carried out at a warm temperature (25-28 degrees ). The ferments were manually pumped over to provide good control of tannin extraction. Each fermenter was treated as a separate parcel of wine and once dry was filled to American oak (40% new). Following malolactic fermentation the wines were racked and returned to the same oak. Parcels remained in barrel for an average of 18 months prior to blending. Only the best barrels from the multiple parcels were used to make the final blend. Once blended the wine was prepared for bottling.
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