Buty Semillon Sauvignon Muscadelle 2010
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Robert
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Blend: 61% Semillon, 21% Sauvignon, 18% Muscadelle
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Wine Enthusiast
This shows a darker shade than most young whites, almost a burnished gold. Soft and complex, with ripe, slightly confected fruit flavors, it's super smooth, with honeysuckle highlights around waxy stone fruits. Excelent length.
Editors' Choice -
Robert Parker's Wine Advocate
The components for Foster's 2010 Semillon, Sauvignon, Muscadelle – 61%, 21%, and 18% respective, from vines on the Wahluke Slope and Red Mountain – are spontaneously fermented and matured in old barriques, then transferred to concrete part-way through their maturation. Peach and lime are tinged with violet as well as musky narcissus and peony, almond extract and peach kernel serving for counterpoint both in the nose and on an animatedly juicy yet expansive and subtly waxen-textured palate. The tart, piquant cut of lime peel is prominent on entry while both the genuine refreshment and the richness of texture on offer here reveal themselves past the mid-palate.
Other Vintages
2013-
Robert
Parker
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Wine
Spectator
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Wine
Spectator -
Robert
Parker
Sometimes light and crisp, other times rich and creamy, Bordeaux White Blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added intrigue. Popularized in Bordeaux, the blend is often mimicked throughout the New World. Somm Secret—Sauternes and Barsac are usually reserved for dessert, but they can be served before, during or after a meal. Try these sweet wines as an aperitif with jamón ibérico, oysters with a spicy mignonette or during dinner alongside hearty Alsatian sausage.
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.