"Buttery" notes are typically a sign of malolactic fermentation (malic acids to lactic acid, the lactic is a clue). One product of ML I believe (where's Lipton, what time is it in NZ?) is the same substance used to make movie theater popcorn "butter."

LOts of buttery choices. La Crema, Verner, or Murphy-Goode are a few. Or Kistler or Marcassin if you have the bucks.

For non-buttery, I'd suggest Montelena. Mayacamas,or Forman