The 2006 Dead Horse Red Blend was also sourced from the Ciel du Cheval Vineyard. A blend of 52% Cabernet Sauvignon, 24% Cabernet Franc, 17% Merlot, and 7% Petit Verdot, it was aged in 81% new French oak. Purple-colored, it has a captivating nose of pain grille, mineral, scorched earth, black currant, and blackberry. Medium to full-bodied, on the palate it borders on opulence with layered, spicy black fruits, plenty of fine-grained tannin, outstanding concentration, and a lengthy, powerful finish. It will benefit from another 2-3 years of cellaring and drink well from 2011 to 2018. Mark Ryan McNeilly began his winery in 2000 and currently produces 5000 cases of bold, in-your-face wine (I said the same thing in Issue 177, and it is just as true now). Tel. (206) 910-7967; www.markryanwinery.com

A blend of 52% Cabernet Sauvignon, 24% Cab Franc, 17% Merlot and 7% Petit Verdot, the seventh edition of Mark Ryan’s iconic Dead Horse is, as expected, a tannic, liquorous, sweet and ripe wine, loaded with flavors of black cherry, plenty of barrel toast and chocolaty tannins.——P.G.(3/1/2009)—— 91