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Mark Ryan Dead Horse Ciel du Cheval Cabernet Sauvignon 2010

Bordeaux Red Blends from Washington
  • RP94
  • W&S92
14.7% ABV
  • RP93
  • RP95
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14.7% ABV

Winemaker Notes

Aromas of blackberry, violet, and raspberry combine with layers of tealeaf, tobacco, bramble, mint, cracked black pepper and clove. The palate is rich and supple with elements of cocoa and vanilla bean. The texture is refined with elegant tannins.

Blend: 81% Cabernet Sauvignon, 9% Merlot, 6% Cabernet Franc, 2% Malbec, 2% Petit Verdot

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
More refined and elegant, with classic Cabernet Sauvignon on the nose and palate, the 2010 Dead Horse is made from 81% Cabernet Sauvignon, 9% Merlot, 6% Cabernet Franc and the balance Malbec and Petit Verdot. Seeing 21 months in 78% new French oak, it has integrated its oak elevage brilliantly and delivers black currant, tobacco, pencil shavings, violet and wild herb qualities that flow to a full-bodied, concentrated and seamlessly textured 2010 that has juicy acidity, excellent mid-palate concentration and masses of finely polished tannin on the finish. Give it 3-4 years and enjoy over the following 15+ years or more. Drink 2016-2030.
W&S 92
Wine & Spirits
This cool vintage yielded a brooding wine, a blue monster of dark fruit and firm tannins. Its dusty, savory edge is unusual for Red Mountain but mighty appealing.
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Mark Ryan

Mark Ryan

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Mark Ryan, Washington
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Mark Ryan McNeilly founded Mark Ryan Winery in 1999 with the goal of making the best wines in Washington State. Largely self-taught, Mark honed the craft of winemaking through rigorous study and the welcomed advice of some of the area's most experienced producers.

Over a decade later, Mark Ryan Winery has grown in size, earned acclaim from wine-lovers and critics alike, and garnered respect from the state's elite producers. The goal, however, remains the same. Make delicious wines that represent the vineyard from which they come, making every vintage better than the last.

Washington

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An important winegrowing state increasingly recognized for its high-quality reds and whites, Washington ranks second in production in the U.S. after California. Washington wines continue to gain well-deserved popularity as they garner higher and higher praise from critics and consumers alike.

Washington winemakers draw inspiration mainly from Napa Valley, Bordeaux and the Rhône as well as increasingly from other regions like Spain and Italy. Most viticulture takes place on the eastern side of the state—an arid desert in the rain shadow of the Cascade mountains. Irrigation is made possible by the Columbia River. Temperatures are extreme, with hot and dry summers and cold winters, during which frost can be a risk.

Washington’s wine industry was initially built on Merlot, which remains an important variety to this day, despite having been overtaken in acreage planted by Cabernet Sauvignon and Syrah. Bordeaux blends and Rhône blends are common as well as single varietal bottlings. Washington reds tend to express a real purity of concentrated fruit. The best examples have a bold richness, seamless texture, plush or powdery tannins and flavors such as licorice, herb, forest floor, espresso and dark chocolate.

In terms of white wine, Riesling is the state’s major success story, producing crisp, aromatic examples with plenty of stone fruit that range from bone dry to lusciously sweet. Chardonnay and Sauvignon Blanc perform nicely here as well, and Viognier is beginning to pick up steam.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

MATDEADHORSE_2010 Item# 125877