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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 35 notes) - hiding notes with no text | | | Tasted by Musedir on 3/5/2022 & rated 91 points: Ok, its time to drink this one. Full bodied, minimal tanins, gorgeous color and wonderful aroma. (729 views) | | | Tasted by MCMLVIII on 10/22/2021 & rated 75 points: 375 ml. bottle is oxidized. Larger bottles from this vintage may have some time left in them. Drink now or forever hold your peace.
The wine looks light brown colored. There is moderate sediment in the bottle. (835 views) | | | Tasted by sdwineguru on 3/6/2020 & rated 91 points: Washington red blend 2009 Buty Columbia Rediviva Phinny Hill Vineyard $29. Similar to last note. Dark garnet; peppery, ripe grape, prune, blackberry nose (52% Syrah, 48% Cabernet); mid-big body; starting to soften; long hot and chewy finish (14.5 alc.). w/roast (1452 views) | | | Tasted by krhaugh on 6/18/2019 & rated 92 points: Nearing the end. Still good but don’t wait to long. (1504 views) | | | Tasted by sdwineguru on 5/11/2019 & rated 90 points: 2009 Buty Columbia Rediviva Phinny Hill Vineyard $29. Dark garnet; peppery, ripe grape, jam, bramble nose (52% Syrah, 48% CAbernet); mid-big body; thick, grapey; long hot (14.5 alc.) fruity finish. w/grilled steak. (1439 views) | | | Tasted by Pedroel on 10/18/2017 & rated 92 points: Verified! After another 2.5 yrs in the cellar, it’s getting better. Fruit still strong, balance of acid & tannins is on point. Move up 1 to 92.
2/3/15 Note: Finally! A Buty I can love, or at least, really like. Savory rather than fruity, with good depth and an outstandingly long finish. (3171 views) | | | Tasted by enjoyvino on 9/17/2017 & rated 92 points: Rich and decadent nose of ripe fruit and floral notes. The wine is drinking great and has a fantastic smooth mouth feel. Lots of dark cab notes with a bit of espresso/mocha. (1536 views) | | | Tasted by sdwineguru on 8/28/2017 & rated 90 points: 52 percent Syrah, 48 Cabernet Sauvignon. Made 40 barrels. Port-like purple color; mint, prune, cedar, blackberry jam nose; mid-big body; grapey; one-dimensional; thick semi-chewy finish. BBQ wine. (835 views) | | | Tasted by JohnSh on 4/20/2017 & rated 91 points: Hazy notes from last night. This is always an enjoyable wine and usually makes me think why even more WA wineries don't produce a cab/syrah blend. Still, I wonder if this is better in an earlier phase, where the gamy syrah notes are more up front? But this is still a great drink, aging slowly and integrating well to create a very smooth, sultry, mouth-coating wine on a well balanced, medium to full bodied palate (A-). (1368 views) | | | Tasted by krhaugh on 2/16/2017 & rated 92 points: Decanted about 1 hour. Opened up with the first pour. Typical wine from Buty, tons of fruit yet very smooth. This was very tasty and is drinking well right now. Might get better with a little more time but you won't be disappointed if you drink it now. (1272 views) | | | Tasted by Ben Christiansen on 11/27/2016: Just stunning off the cork pull. Loads of fruit but also held by its acidity. Can go longer but drinks great now. (1153 views) | | | Tasted by Ben Christiansen on 11/5/2016: Just gorgeous right now. The mixture of blue and black fruit and red fruit is really darn delicious. (1013 views) | | | Tasted by Champagneinhand on 3/20/2016 & rated 92 points: This seemed in just the right place for a plate of roasted beef. Plenty of red and dark berries. A few cooking spices, with peppercorns. Really juicy because of good acidity. Glad I held this so long. (1236 views) | | | Tasted by Momus99 on 2/21/2016 & rated 87 points: A bit hard to tell what the fuss is about. Decanted for 2 hours. Dark red-purple in the glasAs. Nose is thin with broth fruit (pomegranate?) and not much else. Palate is more balanced but not some dark plum and olive tapenade. Tannins are prominent. Finish is medium-long. (902 views) | | | Tasted by schwank on 9/3/2015: This bottle took a couple of hours to open into a nice harmonious place. Bold Cab nose nicely accented with peppery Syrah dark fruit. As others have mentioned this has lots of savory notes and great depth. Should have bought a couple during our visit to Buty as I think this will hold up for several more years. (1252 views) | | | Tasted by quaffnov on 4/16/2015 & rated 93 points: Drank over a two hour period, the nose presents cinnamon, cloves, chocolate, dark fruit and a smattering of the characteristic blood tinge that comes from the Syrah in the blend. The palate is fantastic, filled with currant, cinnamon,caramel, blackberry and cherries. The backbone is solid with distinct, smooth tannins and fresh acidity. This is a full bodied blend with a well stated combination of Cab and Syrah and has plenty of life left in it, I will cellar more without hesitation. (1474 views) | | | Tasted by BRR on 1/5/2015 & rated 91 points: Decanted and consumed over 2 hours. Great nose right out of the gates, with very expressive rose, red cherry and plum notes. Still structured and tannic, but the dark cherry and currant notes come through nicely. Good to drink now, or continue to hold for 2-4 years. (1354 views) | | | Tasted by La Cave d'Argent on 10/18/2014 & rated 93 points: 2014 New York Wine Experience Trip; 10/14/2014-10/21/2014 (New York City, NY): A blend of 76% Cabernet Sauvignon and 24% Syrah, this opaque crimson/ruby wine has all of the elements that are necessary to stand out. It is a full-bodied offering which delivers black cherry, dark chocolate, clove, tree bark and bramble fruit aromas. The flavors mirror the nose and are supported by nice acidity and big sweet tannins. Listed as 14.5%, the alcohol is beautifully integrated. The bramble fruit nuance builds in the middle and becomes dominant on the lengthy back end. This is nothing short of impressive! Enjoy it over the next decade. Drink now-2024. (5674 views) | | | Tasted by Jgallup on 9/7/2014 & rated 91 points: Excellent! Cab/syrah blend that boasts the best of both. Nose of maraschino cherries and vanilla. Palate highlights oak, minerals and dark chocolate. Long, enjoyable finish. (1354 views) | | | Tasted by Ben Christiansen on 4/27/2014: Open two full days and still gorgeous. Wonderfully hedonistic and complex wine here. (1597 views) | | | Tasted by Ben Christiansen on 4/25/2014: Such a striking mélange of red and black fruit, sweet oak and green notes, just tonnes and tonnes of layers on the nose. And then the palate is so supple and languid, gorgeous. And a mineral intense finish. I can't help but wonder if this was Caleb's swansong. Stunning wine. I'd pay $80 yet could see it even higher.
Still yet has some tannins on the back of the palate. I believe it can go longer. Tug of acidity too. What an amazingly crafted wine. (1435 views) | | | Tasted by Ben Christiansen on 4/1/2014: Lots of spice of Cabernet, sweet and smooth oak, hedonistically delicious. And just opened too. Lots of oak I guess I should say. but it is expertly matched to the backbone of Syrah. Delicious. (1433 views) | | | Tasted by nzinkgraf on 4/24/2013: A red bing, and licorice. A darker fruit aspect to the aroma as well. Med/+ acid, med fine grained tannin. (1827 views) | | | Tasted by Ben Christiansen on 4/23/2013: This was the catalyst of the winery. Meaning that they were the first people in Washington to do this blend. Showing off its structure. Delicious stuff. (1644 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Buty Producer websiteRed Blend.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Washington Washington Wine Commission | Credit to Washingtonwine.org for this article
Washington Wine
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Wineries
With 30,000+ acres planted, the state has ideal geography and conditions for growing premium vinifera wine grapes. Primarily grown on their own root stocks, the vines produce grapes of consistent quality, resulting in strong vintages year after year. While its focus is on Chardonnay, Riesling, Merlot, Cabernet Sauvignon and Syrah, the region also produces a wide range of other spectacular whites and reds.
Growers
Winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region's unique characteristics. Their hand-crafted wines are receiving wide acclaim from critics regionally, nationally and internationally for their consistently high quality. Many of them have received scores of 90 and above from the major wine media. Overall this is a higher percentage than other leading wine regions.
Regions
As the state's fourth largest fruit crop, the Washington wine industry is an important contributor to the long-term preservation of Washington agriculture. The industry is committed to sustainable agricultural practices and conservation of water resources.
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Varieties
Washington produces more than 20 wine grape varieties - a ratio of 56 percent white to 44 percent red. As the industry matures and experiments, it finds many grape varieties that thrive throughout Washington's microclimates. There are more than 16,000 vineyard acres of red wine varieties statewide.
History & Vintages
Washington's wine future is limitless. As consumers discover the quality of Washington wines, demand continues to grow nationally and internationally. New acreage and wine varietals are being planted and new wineries are opening at a remarkable pace. Washington State is recognized as a premium viticultural region around the world.
State Facts
Washington's wine industry generates more than $3 billion to the state economy. It employs more than 14,000 people, directly and indirectly, with projections to add nearly 2,000 more jobs by 2006. In terms of tax revenues accrued to the state and federal government, wine grapes are among the highest tax generators of any agricultural crops. Furthermore, Washington wine tourism attracts nearly two million visitors annually contributing to the positive growth of local and regional economies.
Washington State - the perfect climate for wine = ideal growing conditions, quality wines, business innovation, lifestyle, and social responsibility. All are key elements of this world-class wine industry.
Vintages
"2008 and even more so 2010 and 2011 were cool, even cold vintages (think: 2002 in the Barossa) without the extreme ripeness, extract and higher alcohol that had become the norm in the state’s post 1995 world. 2008 was manageable but the duo of 2010/2011 nearly caused a “great depression” in Washington State." - Jon RimmermanColumbia Valley Columbia Cascade Winery Association
The Columbia Valley AVA lies mostly in Washington state, with a small section in Oregon. The Cascade Range forms its western boundary with the Palouse regions bordering the area to the east. To the north, the Okanogan National Forest forms a border with the AVA and Canada. It encompasses the valleys formed by the Columbia River and its tributaries, including the Walla Walla River, the Snake River, and the Yakima River. The Columbia valley stretches between the 46th parallel and 47th parallel which puts it in line with the well known French wine growing regions of Bordeaux and Burgundy. The northern latitude gives the areas two more hours of additional daylight during the summer growing season than wine regions of California receive. The volcanic and sandy loam soil of the valley offers good drainage and is poor in nutrients, ideal in forcing the vine to concentrate its resources into the grape clusters.Horse Heaven Hills About AVA (Wikipedia) |
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