Ryan Patrick Redhead Red, 2018

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The grapes were gently destemmed and allowed to cold soak in the tank prior to inoculation with yeast strains selected to emphasize terrior and varietal character. Once fermentation began (in stainless steel tanks) the grapes were pumped over twice daily to aid in the extraction of color and tannin. After approximately seven days, the free run wine was drained away for malolactic fermentation.

“An approachable red blend with rich and ripe flavors. We source fruit from vineyards throughout the Columbia Valley which emphasize backbone and depth, characteristics intrinsic to the style of our Redhead Red. A wine with great fruit and an easy going mouthfeel that makes you want to refill your glass.”

Kendall Mix, Winemaker


Bing cherry, blackberry, black raspberry, jammy notes, slight strawberry, soft, round tannins throughout the mid-palate, lingering finish.

VARIETALS: 26% Cabernet Sauvignon, 26% Merlot, 26% Syrah, 14% Sangiovese, 8% Grenache
AGING: Aged 24 months - 78% in stainless steel tanks,
22% in American Oak barrels

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