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Mark Ryan Dead Horse Ciel du Cheval Vineyard 2009

Bordeaux Red Blends from Washington
  • WE93
  • WS93
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Winemaker Notes

Inspired by the great left-bank blends of Bordeaux, Dead Horse is a Cabernet Sauvignon-driven wine supported by Cabernet Franc, Merlot, Petit Verdot, and Malbec. The 2009 Dead Horse is a testament to a beautiful vintage and the incredible work done in vineyards. Cabernet Sauvignon, Malbec and Petit Verdot show the power of this vintage, while the Merlot and Cabernet France lend balance and refinement. Each lot was fermented separately in 1.5-ton fermenters from between 12 and18 days. Then the wines were gently pressed to barrel where malolactic fermentation was completed. The wine was racked only twice prior to bottling and is unfined and unfiltered.

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.

Critical Acclaim

WE 93
Wine Enthusiast

This Bordeaux-style blend is Cabernet Sauvignon-dominated, showing vivid red fruits, with drying, somewhat leafy tannins. It has an earthy foundation and impressive length, it just needs more bottle age to fully integrate its flavors. Cellar Selection.

WS 93
Wine Spectator

The Mark Ryan 2009 Dead Horse blends with its Cabernet Sauvignon 15% Cabernet Franc, 11% Malbec, 8% Merlot and 6% Petit Verdot, enlisting four-year-old vines in as yet little-known but superbly-situated Obelisco Vineyard to supplement fruit from its tongue-in-cheek namesake (Ciel du Cheval) and Klipsun. Cassis, cedar, and dark tobacco inform the nose as well as a palpably dense, subtly chewy and vivaciously juicy palate. A briny, mineral and at the same time sweetly savory suggestion of anchovy paste adds irresistibly saliva-inducing savor to the long finish of this impeccably balanced bottling...

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Mark Ryan

Mark Ryan

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Mark Ryan, , Washington
Mark Ryan
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.

Home to the world’s most powerful wines made from the Nebbiolo grape, the Barolo village of Piedmont has long been known as “the wine of kings, the king of wines.” There are two predominant soil types here, which distinguish Barolo from neighboring Barbaresco as well as from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards to the west, typically resulting in fresher, fruitier, and softer wines that are approachable relatively early on in their evolution. This is sometimes referred to as the “feminine” side of Barolo and is closer in style to Barbaresco with its elegant perfume. On the eastern side of the region, Helvetian sandstone clay soils are chalkier and less fertile, producing age-worthy wines with full body and structured tannins—the more “masculine” style. The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Barolo is one of the world’s most distinctive red wines, and experienced tasters typically have no trouble picking it out of a lineup. In addition to Nebbiolo’s signature “tar and roses” aroma, one can expect to find complex notes of strawberries, cherries, leather, white truffles, anise, fresh and dried herbs, tobacco, violets, plum, and much more. Despite its deceptively light garnet color, Barolo has a full presence on the palate and plenty of tannin and acidity. The traditional style of Barolo relies on the use of neutral large wooden vats for aging, which do not impart flavor to the wine and preserve the natural character of the Nebbiolo grape. Meanwhile, a more modern, “international” style of Barolo utilizes small French oak barrels to add spicy, woody flavors and a softer texture resulting in earlier drinkability.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with Nebbiolo.

Sommelier Secret

If you love Barolo and Barbaresco but can’t afford to drink them every night, you can try the more wallet-friendly, earlier-drinking Langhe Nebbiolo. But Piedmont’s best-kept secret is the northern part of the region, where outstanding earthy and rustic versions of the variety (known here as “Spanna”) are produced in Ghemme and Gattinara.

WBO30081851_2009 Item# 120326

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