This has melon, grapefruit and lime flavors that are buoyed by generous acidity. Aged in French oak on its lees for nine months, this is lightly toasty, nicely balanced, and drinking perfectly right now.
— P.G.
(11/1/2012)
Ryan Patrick’s reserve is pure Cabernet Sauvignon, though not labeled as such. It’s a barrel selection, and very well done, with a purity and density that is most expressive. The acids and youthfulness of the fruit flavors suggest that this is a wine with aging potential. For now, it’s showing bright, tart, tangy red fruits and fine balance.
— P.G.
(3/1/2010)
A rich, creamy wine loaded with toasted almond, vanilla cookie, bright melon and apple, and hints of white peach—there is a lot going on here. The acids sharpen up the fruit flavors, and the wine has a clean edge, along with expressive barrel flavors.
— P.G.
(3/1/2010)
Ryan Patrick’s Reserve Cab is a round, subtle and forward wine that does not over-reach. The tangy fruit shows a mix of cassis and black raspberry fruit, then opens out into a darker mid-palate with licorice and coffee running solidly through to the finish. It’s broad and open, and falls off in the finish, suggesting that this is a wine to enjoy in its youth.
— P.G.
(12/1/2008)
The reserve comes from many of the same vineyard sources as the budget Rock Island Red, and quite honestly, doesn’t taste all that different. It got a bit more barrel time in a bit more new oak, but from a fruit standpoint it’s not any bigger or more interesting. Elegant and pleasant, it’s well made but not really up to its reserve moniker.
— P.G.
(8/1/2006)