Enoteca – Fine Wine & Beer

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Buty and the Beast Wine Tasting this weekend, meet wine maker Caleb Foster!

Posted by John Eckhart Posted on Jun - 14 - 2012


Dear Enotecans,

This email is about an upcoming Wine Tasting Event.  If you aren’t interested in this, you can edit your email preferences to only read about the things you do want by clicking the link in the heading of this email that says: Did you know you can dial in your email preferences here?

This Friday we’re hosting Buty Winery’s Wine Maker Caleb from 4-7 pm. (pronounced beauty)  We’ll be pouring these wines Saturday too, from 12-7 pm.  He’s bringing a special treat, at Buty their winery-only offerings are called Beast, and we’ll have a couple open here at Enoteca.  Check out all the wines we are opening up below.  Glass pours are available, or taste them all for only $10!  If you’ve never been to a wine tasting with us before, check out our What is Wine Tasting Like? page.

Fun Fact: Release of The Beast is Halloween & April Fool’s

BEAST is the rare alter ego of Buty. Everyone who dates or marries a ‘Buty’ naturally contends with this counterpart nickname. BEAST allows us spontaneity and exploration, and most releases are one of a kind. Every year we release the BEAST at Halloween, and some years we unleash an April Fool’s BEAST.  These BEASTs are only available through the winery – special treat at Enoteca, open this weekend!

White WineBeast Sphinx Riesling
(Wallula Vineyard, Columbia Valley, Washington)

90 points from Robert Parker’s Wine Advocate: “The 2010 Riesling The Beast was fermented dry with native yeasts. It offers up an alluring nose of stony minerals, citrus, and floral notes. In the glass the wine is bone dry, vibrant, and refreshing. It is likely to evolve for 2-3 years and last for up to 10. Caleb Foster, the vigneron responsible for Buty, is on top of his game as these wines demonstrate.” (Aug. 2011)

White WineButy Semillion/Sauv Blanc/Muscadelle
(Wallula Vineyard, Columbia Valley, Washington)

Using techniques I adapted from Marlborough, New Zealand, all the juices were handled in a way which preserves the clean, pungent and fresh tone of fruits and flowers. We cold-soaked sémillon on its skins two days to build weight and power in the wine. New oak is not used. Fermented by native yeast in Nomblot concrete tank and old Burgundy barrels, we aged on lees for nine months developing bready aromas and supple texture. Blended in the spring from our best barrels and tank wine, the final blend is two thirds aged in concrete.

This sémillon white wine is uncommonly ageable for 10 years.

Ideal with most everything from the sea, two additional pairings we love are mushroom-filled ravioli and the turkey meats and root vegetable dishes of Thanksgiving.

Red WineBeast Wildebeest Cab/Malbec/Syrah
(Columbia Valley, Washington)

We tracked Wildebeest into the heart of the vines, enamored by his sleek form, and plucked him from the field. Wildebeest is an over-delivering wine from Phinny Hill Vineyard’s best vintage yet. Its dark purple color is a sign of its oncoming power. The impressive and driving vineyard character of Phinny Hill comes through in this energetic blend of cabernet sauvignon, syrah and malbec. Prized for tremendous substance, Wildebeest is a stunning catch.

Red WineButy Merlot/Cabernet Franc
(Conner Lee and Champoux Vineyards, Columbia Valley, Washington)

Powerful wine.  At Conner Lee we grow four pounds per plant, equivalent to Bordeaux First Growth harvest yields. All our fruits are hand harvested, hand sorted on modern shaker tables and gravity transferred to tank. These processes allow us to preserve the natural abundant aromatics. 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.

Red WineButy Rediviva Cabernet/Syrah
(Phinney Hill Vineyards, Horse Heaven Hills, Washington)

Sourced exclusively from our estate-grown vines at Phinny Hill Vineyard, Columbia Rediviva grows from one of the warmest sites in Washington. The cabernet and syrah vines are planted in sandy, silt-loam soils, which rest upon layers of basalt cobblestones from pre-Ice Age rivers. Our blocks are on the leeward and east-facing slope of the hilltop, where they are protected from the forceful Columbia River winds. Phinny Hill consistently ripens red varietal grapes with classical sugar, acid and tannin structures.

Columbia Rediviva was the name of the ship that Captain Robert Gray sailed up the mouth of the, then unnamed, river while searching for the elusive Northwest Passage in 1792. As the river that connects all of the vineyards we work with at Buty, the Columbia River is a lifeline we honor as the namesake of our Columbia Rediviva wine.

Categories: Fine Wine


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