Mark Ryan McNeilly started making wines in a friend’s garage in 1999. Largely self-taught, he combined his own studies with the advice of experienced wine producers. After 4 years of transient winemaking, Mark Ryan Winery found its home in Woodinville, Washington. Head winemaker Mike Macmorran made his first foray into wine while on a break from medical school. Instantly hooked, he decided to apply his extensive knowledge of chemistry and biology to oenology instead. Building upon Mark’s foundation, Mike uses his skills to select the best barrels and yeast strains to use, while also focusing on crafting wines that reflect the characteristics of their vineyard sites.
Mark’s two daughters, Lucia and Olivia, are the namesakes behind Lu & Oly—the latest addition to the Mark Ryan Winery portfolio of wines. The artwork displayed on the Flowerhead Rosé label was created by Kyler Martz, an illustrator and tattoo artist in Seattle, Washington, who has created several labels for the project.
A blend of 77% Syrah and 23% Sangiovese. The Sangiovese comes from the newest Washington AVA: Candy Mountain. At 815 acres, Candy Mountain currently has just 110 acres planted to vineyards, and is Washington’s smallest viticultural area. It is part of a series of four mountains in the area (which also include Red Mountain, Badger Mountain, and Little Badger Mountain), collectively referred to as “the rattles" due to their alignment with the larger Rattlesnake Mountain. Flowerhead is a direct to press method rosé. The grapes are not crushed, but pressed straightaway, minimizing the skin-contact and resulting in just the slightest pink color; the juice was then fermented in stainless-steel tanks.
Pale peach-pink hue. Fresh aromatics of strawberry and citrus. The palate is bursting with tart red fruit, yellow peach and lemon zest. Mouthwatering, easy drinking with bright acidity and a hint of minerality. This juicy rosé has a lengthy, lip-smacking finish and is sure to please as an apéritif or paired with a variety of cuisines.