2017 Mark Ryan Dead Horse

Blended with 4% Merlot, 4% Cabernet Franc and 1% Petit Verdot, the 2017 Dead Horse Cabernet Sauvignon displays a robust dark ruby colored core and emanates with aromas of black cherry skin, blackberry jus, dusty plum, red flowers and soft baking spices. Full-bodied, the wine is generous on the palate, with fine-grained tannins and lifting acidity, delivering flavors of mocha, cherry skin and a soft smoky essence. The wine continues to unpack and unfold across the mid-palate and ends with a long, lingering and dusty finish that continues with persistence. This was made with grapes from the Quintessence, Ciel du Cheval, Red Willow and Klipsun vineyards. Nicely done. Just over 22,000 bottles were produced.

Blend of 91% Cabernet Sauvignon, 4% Merlot, 4% Cabernet Franc and 1% Petit Verdot. 1,900 cases made. Smells of black cherry and sweet oak. Black-cherry, mocha and cassis flavours have a faint sweetness and a juicy brightness thanks to excellent acidity. Nicely balanced, well-integrated wood and plush, velvety tannins. (AY)

The 2017 Cabernet Sauvignon Dead Horse (91% Cabernet Sauvignon, 4% Merlot, 4% Cabernet Franc, and 1% Petit Verdot) comes from a handful of top sites on Red Mountain and was aged in 83% new barrels. Pure cassis, black cherries, and black raspberry fruits as well as lead pencil, graphite, and white flower notes all emerge from this classic Red Mountain Bordeaux blend that has medium to full-bodied richness, ripe yet certainly present tannins, terrific balance and purity, and a great finish. Drink it any time over the coming 15-20 years. The team of Mark McNeilly and winemaker Mike Macmorran continue to make brilliant wines under the Mary Ryan label. These ripe, polished wines have plenty of fruit yet stay nicely balanced, and in most cases, elegant.