Buty Connor Lee Merlot Cabernet Franc 2009 Front Label
Buty Connor Lee Merlot Cabernet Franc 2009 Front Label

Buty Connor Lee Merlot Cabernet Franc 2009

  • WE94
  • RP92
  • WS92
750ML / 14.1% ABV
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  • RP92
  • WS90
  • WE92
  • WS91
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750ML / 14.1% ABV

Winemaker Notes

There's a nose of Northwest marionberries and violets, with a rich palate from attack to finish, and our stylistic supple texture. Rich merlot dominates the young palate and compliments the cabernet franc's grip and fragrance. Youthful and accessible now, the intense fruit, natural acid and tannin, will allow this wine to age ten years or more.

Critical Acclaim

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WE 94
Wine Enthusiast
Wide open and seductive, this brings together grapes from both Conner Lee (northern Columbia Basin) and Champoux (Horse Heaven Hills). Muscular, ripe and round, the sweet blackberry and cassis fruit is limned with a granite-like minerality. Great concentration and layering—a berry/rock/tannin layer cake.
RP 92
Robert Parker's Wine Advocate
The 2009 Merlot (64%) – Cabernet Franc (36%) offers up a pleasing perfume of dried herbs and spices, incense, creme de cassis, and blackberry. This leads to a medium-bodied, savory, structured wine with excellent balance and length. It will benefit from 2-3 years of additional cellaring and drink well through 2023.
WS 92
Wine Spectator
Supple, generous and distinctive for a leafy, earthy halo around the focused, generous blackberry and currant fruit at the core, finishing with a grace note of spicy floral aromatics. Drink now through 2018. 383 cases made.
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Buty

Buty

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Buty, Washington
Our wines aren’t 90% vineyard and 10% winemaking. They are 100% winemaking, 100% vineyard, 100% terroir. We don’t obscure any developmental stages, we include their contributions. We are not “hands off in the cellar". No way! We are completely hands on in our winemaking, knowing we are metamorphosing the sum total of our wines.

Your enjoyment of our wines involves all these efforts, making wine perhaps the most hands on food of all. The spirit of Buty wines inclusively nests all the contributions of our vineyards and winemaking and service.

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A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!

Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines, modeled after the Right Bank, are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure.

Perfect Food Pairings for Bordeaux Blends

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secrets for Bordeaux Blends

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

AIWBUTYCABMER_2009 Item# 112508

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