2013 Dead Horse Reviews Vineyards Past Vintages

Vineyard Source

Ciel du Cheval, Red Mountain
Klipsun, Red Mountain
Obelisco, Red Mountain
Red Willow, Yakima Valley
Force Majeure, Red Mountain
Quintessence, Red Mountain
Olsen, Yakima Valley


87% Cabernet Sauvignon
8% Merlot
4% Cabernet Franc
1% Petit Verdot



Release Date

October 3, 2015


1,850 Cases

Tasting Notes

The 2013 Dead Horse is deep, brooding dark-red from the center to just inside the edge of the glass. With the first swirl, the wine offers pure, densley-packed aromas of crushed violets with fresh plums and blueberry. After opening, the wine delivers more concentrated tones of blueberry compote mingling with vanilla. The palate is dense, yet, refined with supple texture with a finish that adds weight and complexity with outstanding length.

90-92 Points, Wine Advocate

Available for pre-order only. Wine released October 3.


Price: $55.00

Little Dissident Price: $49.50
Big Dissident Price: $46.75

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Wine Advocate

90-92 Points (June 2015)

"More straightforward and focused, with lots of mineral nuances intermixed with graphite, ground herbs, black cherry and blackberry fruit, the 2013 Dead Horse Ciel du Cheval Vineyard is full-bodied, structured and backward, yet certainly has potential. Holding things a little closer to the best at the moment, I suspect it is best left along for 3-4 years once released." Jeb Dunnuck


Ciel du Cheval

Owned and operated by Jim Holmes and managed by Ryan Johnson, Ciel du Cheval has helped pave the way for the fine wine grapes on Red Mountain. With 120 acres under vine, Ciel du Cheval is a major contributor to Mark Ryan wines. The very first vintages of Dead Horse and Long Haul were packed with fruit from Ciel du Cheval, a tradition that continues to this day.

Balancing polish and refinement in its power and depth, Ciel represents a feminine compliment to Klipsun's brazen muscularity. The vines are planted in a fan trellis system, which provides a more-dense canopy to shield the clusters from the intense heat of the site. This style of management allows the grape's sugars to develop harmoniously with its concentration and physiological ripeness, showcasing deep fruit flavors balanced with non-fruit complexity.


Named by Wine and Spirits magazine as one of the Top 25 vineyards in the World, Klipsun is truly a Washington icon. Located on the western edge of Red Mountain AVA, the vineyard was planted in 1984 by David and Patricia Gelles. There are currently 120 acres planted to vines, managed by Julia Kock. Klipsun fruit is all about power. It's placement on Red Mountain exposes the vines to strong nighttime winds that thicken the grape's skins, making a smaller berry with dense fruit concentration and broad-shouldered structure. These conditions, coupled with the natural, consistent heat of Red Mountain create a wine of big, bold aromas and muscular intensity and power.


A relative newcomer to Red Mountain, Obelisco was planted in 2006 and is a partnership between Doug Long, Paul Kaltinick and Dick Shaw. The vineyard is managed by Marshall Edwards. From the first harvest in 2008, we have had the great pleasure of working with their Cabernet Sauvignon. Obelisco fruit represents a true archetypal Cabernet profile with great texture and length.

Red Willow

Red Willow vineyard is one of the oldest vineyards in the state, a true Washington pioneer. Owned and operated by Mike Sauer, his wife Karen, sons Jonathan and Daniel, and son-in-law Rick Willsey, Red Willow remains a family operation. The vineyard is located on the Yakama Indian Reservation, on steep south-facing slopes in the Cascade foothills, in the Yakima Valley AVA. The first wine grapes were planted in 1973 under the direction of Dr. Walt Clore. Red Willow represents classical non-fruit qualities with stunning balance and grace.

Force Majeure

In 2006, Ryan Johnson contacted Mark and asked if he would be interested in joining a prestigious group of winemakers selected to produce wines under the Grand Reve label. Now entering the fifth year of this collaboration, we continue to produce Grand Reve's Syrah, and we are also proud to be one of the few wineries in the State to include Grand Reve fruit in our Mark Ryan blends. Planted at the highest elevation on Red Mountain, and on such a steep grade that mechanical farming methods are virtually impossible, Grand Reve vineyard is a labor of love for Ryan Johnson. 2010 was the first harvest on Grand Reve and the potential is immense.


Quintessence Vineyards is a 410-acre parcel of land with a base elevation of 675 feet, rising to 1,025 feet as it reaches Red Mountain AVA's southwest-facing slopes. Quintessence founders Dick Shaw and Paul Kaltinick planted their first vines as partners on Red Mountain in 2010. They launched Quintessence with a planting of 68 acres along Red Mountain's southwestern slope. Positive response was immediate, with customers pointing to "world class vineyard management" and "spectacular fruit" as some outstanding attributes. Additional planting followed, with similar success. Now, with the expansion along the eastern ridge and slop of Red Mountain, Quintessence will encompass some 300 acres in total. Quintessence is made up of premium land, a talent for farming, dedicated management, ideal growing conditions, and a love for what they do. 


Leif Olsen's Yakima Valley AVA vineyard consistently produces some of the highest quality and most sought after grapes in the region. The first vines were planted in 1980, with the most recent planting in 2005. Vines sprawl over 800 acres over a wide variety of slopes, aspects, and elevations. Viognier, Syrah, and Petit Verdot are sourced from Olsen for Mark Ryan Winery wines. Mark and Mike have also collaborated with Leif to plant 7 acres of high density Grenache, Syrah, and Mouvedre on ancient soils at 1200-1300 feet of elevation which will come to fruition in 2016.


Wine Advocate

2012: 93+ Points: A step up over the Long Haul, the 2012 Dead Horse Ciel du Cheval Vineyard is a rocking blend. Aged 21 months in once used barrels, it's a full-bodied, concentrated, thrillingly pure Cabernet Sauvignon that has classic black fruits, smoke tobacco and crushed rock aromatics. Big, structured, and tannic, with nicely integrated acidity, it's another red that will benefit from 4-5 years in the cellar. It will have over two decades of longevity.

2011: 93 PointsMade from 81% Cabernet Sauvignon, and the rest Merlot, Cabernet Franc and Petit Verdot, the 2011 Cabernet Sauvignon Dead Horse Ciel du Cheval Vineyard offers beautiful purity and freshness to go with classic aromas of blackberry, blueberry, charcoal, crushed rock and burnt toast. Full-bodied, fleshy, balanced, with ample tannin, it-s a serious Bordeaux blend that will have upwards of two decades of longevity. 

2010: 94 Points: More refined and elegant, with classic Cabernet Sauvignon on the nose and palate, the 2010 Dead Horse is made from 81% Cabernet Sauvignon, 9% Merlot, 6% Cabernet Franc and the balance Malbec and Petit Verdot. Seeing 21 months in 78% new French oak, it has integrated its oak elevage brilliantly and delivers black currant, tobacco, pencil shavings, violet and wild herb qualities that flow to a full-bodied, concentrated and seamlessly textured 2010 that has juicy acidity, excellent mid-palate concentration and masses of finely polished tannin on the finish. Give it 3-4 years and enjoy over the following 15+ years or more.

2009: 93 PointsThe 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 that ought to be worth following for at least ten or a dozen years. 

2008: 90 PointsThe 2008 Dead Horse is made up of 62% Cabernet Sauvignon, 15% Cabernet Franc, 12% Merlot, and the balance Petit Verdot and Malbec sourced from the Ciel du Cheval and Klipsun Vineyards aged in 92% new French oak. A bit more elegant than the Long Haul and Water Witch bottlings, it delivers an inviting perfume of wood smoke, mineral, violets, spice box, and assorted black fruits. Ripe on the palate with a plush texture, good balance, and solid length, this tasty offering will deliver enjoyment.

2007: 91 PointsBitter-edged black currant and seedy blackberry invigoratingly if granularly inform the Mark Ryan 2007 Dead Horse, with accents of smoky black tea, crushed stone, and pencil lead adding intrigue to an admirably gripping finish. What would significantly benefit this palpably dense Cabernet are primary juiciness, brightness, and dynamic interplay such as were achieved in its 2009 counterpart.

2006: 91+ PointsThe 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.

2005: 90+ Points: The reds begin with the 2005 Dead Horse “Ciel du Cheval Vineyard,” Mark Ryan’s take on classified growth Pauillac. It is composed of 56% Cabernet Sauvignon, 19% Merlot,17% Cabernet Franc, and 8% Petit Verdot and was aged in 70% new French oak. Deep purple, it emits an attractive array of pain grille, pencil lead, espresso, black currant, and blackberry liqueur. This is followed by a full-bodied wine with gobs of spicy black fruits, moderate tannin, and good depth and length.

Wine Enthusiast

2012: 91 Points: This wine still seems to be in its shells with brooding notes of bittersweet chocolate, blackberry, raspberry and woodspice. It's a full-bodied mouthful of a wine. Layered black and red fruit flavors show good depth and density along with a firm structure of supporting tannins. Just a baby now, it should last well in the cellar until 2025 or more.

2011: 94 PointsCabernet Sauvignon-dominated, this also includes smaller amounts of Merlot, Cabernet Franc and Petit Verdot. Polished and dense, it offers pure, concentrated cassis fruit, framed by dark flavors of coffee and licorice. Give this one plenty of breathing time, as it’s a high-octane powerhouse that needs some unpacking. Cellar until 2017, and possibly beyond.

2010: 93 PointsThe Dead Horse is Mark Ryan’s book end to the Long Haul. This one is Cabernet-dominated (rather than Merlot), with all five Bordeaux grapes in the final blend. It’s dark and fragrant, satiny in the mouth, with appealing flavors of plum, cassis and red licorice. Smooth and lingering, it’s a fine example of the Mark Ryan Dead Horse style.

2009: 93 PointsThis 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.

2008: 95 PointsThis is the first wine to be blended each year, though it is not labeled a reserve. The new vintage has amazing depth, running down through a litany of red and black fruits, into veins of earth and tannin and graphite, and finishing with densely textured barrel notes of toast, coffee and bitter chocolate. Beautifully proportioned, deep and cellarworthy.

2007: 91 PointsA firm, juicy mix of cranberry, cherry and cassis fruits. Fresh garden herbs are followed with a hint of green coffee bean, the tannins tight and a bit hard. Unyielding at first, this is structured for medium-term aging, with just a bit of alcoholic heat in the finish.

2006: 91 Points: 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.

2005: 91 PointsThis wine is compact, vertically structured and dense with black cherry, cassis, licorice, smoke and graphite. Still quite young, it’s chewy and rough through the finish. Give it a lot of air time and it begins to smooth out; all the right components are there for an excellent follow-up to the outstanding ’04.

2004: 94 PointsThis wine somewhat inverts the winery’s Long Haul label, with Cabernet dominant rather than Merlot. It is the most compact, vertical and indecipherable of the Mark Ryan wines, and the most potentially expressive of the magnificent Ciel du Cheval fruit. Black cherry, licorice, smoke and graphite add layers of darkness—a veritable Joseph Conrad wine—and it will require more age to reveal all of its secrets.

2003: 93 Points: The winery’s “Left Bank” blend is 58% Cabernet Sauvignon, 21% Merlot, 17% Cab Franc and 4% Petit Verdot, all Ciel du Cheval fruit. The biggest and best wine of a very strong lineup, it captures the rich, silky chocolate flavors of high-end Napa but also showcases the elegant, gravelly minerality of the vineyard. Dense and layered, with extended mixed fruit flavors enhanced with notes of cinnamon toast and mocha.

Wine Spectator

2012: 89 Points: Firm in texture, glowing with juicy red berry and cherry character, hinting at autumn leaf sassafras notes as the finish plays against chewy tannins. 

2011: 89 PointsOn the lean side, with juicy red berry and pink peppercorn flavors on a velvety texture, lingering gently on the finish.

2010: 91 PointsBroad and spicy, with a layer of prickly tannins wound around a generous core of currant and blackberry fruit, hinting at bay leaf as the finish lingers expressively.

2009: 91 PointsFirm in texture, with fine tannins around a plush core of cherry and guava, showing a grenadine hint as the finish sails on nicely. This has a refreshing quality.

2008: 93 PointsFocused, generous and complex, not especially dense but brimming with cherry, cinnamon, clove and coffee flavors that persist unperturbed by fine tannins as the finish keeps rolling.

2007: 92 PointsUnder a layer of firm tannins, this has flesh and sweetness, offering black cherry, rhubarb, dried tomato and black olive flavors that mingle effectively on the expressive finish. Holds together tightly.

2006: 92 PointsDark, dense and remarkably agile, finding an elegant balance to show off the juicy tar-accented cherry and currant fruit, persisting on the focused and polished finish.

2005: 93 PointsRound and immensely generous. A lovely beam of sweet, spicy blackberry and plum fruit shines through a layer of velvety tannins, persisting impressively on the long, focused finish.

2002: 90 Points: Firm and focused. A minty note mingles with the ripe blackberry and cherry fruit, finishing with a black pepper tinge as the flavors persist over a bed of fine tannins.

2001: 90 PointsDense, chunky and broad, an amalgam of ripe blackberry, cherry, licorice and smoky spice flavors that linger impressively on the chewy finish. Needs time to resolve the tannins.