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Dave feels that “100/100” embodies the perfect combination of proof
Fermentation lasted 3 weeks at 15˚C
The must is fermented in stainless steel vats at a controlled temperature and stays on the lees for about three months
Spanish-style steak
pure fruit and terroir expression
Mark Ryan Winery Cabernet Sauvignon Dead Horse 2016 skus_4000442 Dave feels that “100/100” embodiesThe 2016 Dead Horse is a classic representation of Red Mountain Cabernet Sauvignon. A subtle crossing of bramble and eucalyptus accompany the initial impression. E mid palate morphs from a richmouthfeel of compote and vanilla to a showing of graphite and slate that are carried through to the clinging nish by life giving acidity. One to enjoy now and revisit over many years! Blend: 91% Cabernet Sauvignon, 4% Merlot, 3% Cabernet Franc, 2% Petit Verdot
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