Palate
Layers of brambly fruit, spiced yeast bread and
the reserved elegance of roses fill the nose and echo on the smooth palate. Youthful in
character now, we are confident this wine will have a long life in your cellar.
Harvest
To begin our winemaking at Buty, all our fruits are hand harvested. Thereafter, our fruit is
always gravity transferred; we don’t own a fruit pump. Harvested on October 3rd from Pepper
Bridge Vineyard, the syrah was ripe and very concentrated with classic berry shrivel across our
rows. The Seven Hills Vineyard syrah was harvested on September 20th, also shriveled. The
cabernet sauvignon from River Rock Vineyard was harvested October 7th, ripe and not
shriveled. The cuvées are whole foods, and are not adjusted in any way with acid or water. The
fruits had generous total organic acids and a natural pH of over 3.7; we do not change the
natural pH balance of the wine with any acid additions.
Bottling
Bottled on March 3, 2008
Winemaking
Fermented by native yeasts, it was on skins for over two weeks, and only free run was used.
Aging
Raised on its lees, like our chardonnays, the wine developed palate volume and complexity that
is superior to the flavors of smoky new barrels. The wine aged eighteen months in mature wood
and only one new French Rhone barrel. We further bottle aged this wine
one year before release. The traditional bottle aging before sale offers you our wine rested, with
full perfume and character.
