Rosé of Syrah
Winemaker Kerry Norton uses the European method of saigner (bled from the skins) to make our Rosé. The red grapes are crushed and the juice is allowed to sit in contact with the skins. The color of the juice progresses from clear to blush to rose on its way to red. Once the desired hue is achieved, (after several hours, or even days) but before fermentation, the juice is drained from the skins. From there, white wine making techniques take over to create a mild wine with red wine flavors wrapped with a white wine personality.
The resulting wine is totally dry, and retains some of the tannins, pigments and phenols from the skins, but not to the extent of a red wine of the same varietal. Rosés should be served at a slightly warmer temperature than whites, however, the ideal temperature is around 55 degrees.
Rosé of Syrah is only available for purchase at the Columbia Winery Tasting Room and quantities are limited.
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