Mark Ryan WineryDead Horse
Red wine
This wine is composed of 100% of the grape variety Chardonnay.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
The Dead Horse of the Mark Ryan Winery is in the top 40 of wines of Red Mountain.
Taste structure of the Dead Horse from the Mark Ryan Winery
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dead Horse of Mark Ryan Winery in the region of Washington is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Dead Horse of Mark Ryan Winery in the region of Washington often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with Dead Horse
Pairings that work perfectly with Dead Horse
Original food and wine pairings with Dead Horse
The Dead Horse of Mark Ryan Winery matches generally quite well with dishes of beef, pasta or veal such as recipes of lomo saltado, spaghetti all 'amatriciana or veal cutlets with savoy tomme.
Details and technical informations about Mark Ryan Winery's Dead Horse.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Dead Horse from Mark Ryan Winery are 2015, 2006, 2018, 2017 and 2016.
Informations about the Mark Ryan Winery
The Mark Ryan Winery is one of of the world's greatest estates. It offers 64 wines for sale in the of Red Mountain to come and discover on site or to buy online.
The wine region of Red Mountain
Prestigious sub-AVA of the Yakima Valley (Washington) within the Columbia Valley: signature dominant Cabernet Sauvignon as king red (60% of plantings, clone 8) — dense, concentrated reds with intense black fruits, black cherry and blackcurrant, powerful tannins and an age-worthy structure. Fleshy, deep Syrah with aromas of blackberry, black pepper and smoked meat. Small thick-skinned berries, a 40 F thermal swing preserving acidity. Cabernet Franc, Merlot and Malbec in blends.
The wine region of Washington
2nd US producer by volume, on the arid, sunny Columbia Valley. Star Cabernet Sauvignon (~60% of reds): powerful and structured with signature notes of blackcurrant, blackberry, cedar, dry herbs and graphite, firm tannins. Fleshy, peppery Syrah (black fruits, smoked meat). Round, fruity Merlot, historic mineral Riesling (dry and off-dry), precise Chardonnay and ample Sémillon.
The word of the wine: Apogee
This period varies greatly depending on the type of wine and the vintage, and corresponds to the optimum quality of a wine. After the peak comes the decline.
