We all know and love drinking rosé, but how is it made? Well interestingly enough, it can be made four different ways, with many different red grape varieties! Some of the most common grape varieties used in making rosé are: Grenache, Sangiovese, Syrah, Mourvedre, Pinot Noir, Carignan and Cinsault. However, any red grape can be made into rosé! Most are bright in acidity, and light in body, and alcohol. This year our rosé is made from 50% Grenache, 48% Mourvedre and 2% Syrah.Read More
At Burnt Bridge Cellars, we have three different Syrah’s for purchase: Our 2015 Coyote Canyon Syrah, 2016 Columbia Valley Syrah, and 2016 Walla Walla Syrah.
Syrah is a popular red wine grape that’s delicious on its own and perfect as a blending grape. Grenache is typically blended with Syrah and vice versa, although Grenache usually needs more Syrah than Syrah needs Grenache. Syrahs, compared to Grenache, boast color, tannin, acid and darker fruits. You’ll find some of the best Syrahs in Northern Rhone’s moderate climate with steep rocks. The climate and soil produce powerful, complex and age-worthy wines. You’ll also find boast-worthy Syrah in Southern Rhone’s hot climate with flatter terrain. Want an expensive Syrah? Go for a Cru of Chateauneuf-du-Pape. Shiraz, in Australia, found in the Barossa Valley, Hunter Valley and Mclaren Vale. Here you’ll get a fuller body Syrah with softer tannins and less acidity. You’ll find intense black fruit, sweet spice and chocolate notes. Oak aging will produce smoke, vanilla and coconut aromas…Read More
Q: What’s the difference between Bordeaux and Rhone style blends?
A: We get this question a lot at Burnt Bridge Cellars because we make (and love!) both. And our blends tend to be some of our most popular wines. At Burnt Bridge, Pont Brûlé is our Rhone style blend and Blend X is our Bordeaux style. I like to say “style” because the only way to make a “true” Bordeaux or Rhone blend is to get the grapes from France and make it in France. And while we like those wines, we are happy to be making wine right here in Washington state. To me, the cool thing is that we can make some pretty amazing wines with local grapes that rival those in France. Plus, we’re not constrained by a lot of archaic French restrictions on what can be planted where, and what can be blended with what. We are free, as American winemakers, to explore different combinations of grapes in our wines, from vineyards in different parts of the state. In France, this sort of experimentation is prohibited. (This may be a topic for another blog post…)Read More