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poured was one of the highlights of the evening. Burrus joined Rappahannock Cellars in 2006 after a 3year stint in Europe and a tour of duty as an assistant winemaker in California. He provided both an explanation of the theory behind the particular wine that dinner guests were drinking, as well as notes on the grapes' place in history
Burrus acknowledged a tendency to “go against the grain of American taste” in his efforts to expand the American palate for wines. The Rappahannock Cellars Rose, for example, was produced in the French style - barely off-dry with just a touch of residual sugar -
50.5%