First, I love the name. This blend of 47% merlot, 30% cabernet sauvignon, 14% cabernet franc, and 9% petit verdot from Washington-based Mark Ryan is surprisingly dense, a meaty wine that showcases peppery beef jerky, dried blackberry, and some dried spices — cloves, marjoram, and rosemary. The finish doubles down on that BBQ beef note, with smoky burnt end and fresh leather — and notes of licorice just a hint of fresh-squeezed blackberry juice. With time in glass, a dark chocolate note emerges. Intriguing on its own, but best when paired with a bold — bold — meal.
B+ / $32 / markryanwinery.com