Welcome to Ryan Patrick Vineyards. We are an estate winery with three vineyards located in central Washington State very near the banks of the Columbia River. Located near the eastern foothills of the Cascade Mountain range we not only get the hot daytime temperatures of the desert but also the cool evening breezes from the mountains. Combined with the extra hours of daylight in the Pacific Northwest we are able to ripen all of the Bordeaux varietals, not to mention our white varietals grown nearby but at higher altitude.
Our production facility is located in Quincy Washington a stones throw from our prize winning Chardonnay vineyard along highway 28. It is open for tour groups by appointment only. Our tasting room is located in the Bavarian Village of Leavenworth and is open Monday-Friday from 12:30 to 5:00 p.m. and Saturday-Sunday 11:30 a.m. to 5:30 p.m. Please join us.
Ryan Patrick Vineyards wines are crafted blends in the tradition of the Bordeaux Region of France. We create a selection of red wines from blends of Cabernet Sauvignon, Merlot, and Cabernet Franc. Our Sauvignon Blanc is blended with Semillon to create a crisp fruit forward wine. The exception is our Estate Chardonnay produced from 100% Chardonnay grapes from our Homestead Vineyard in Quincy, Washington. The wines are crafted to be enjoyed with food and friends. They are balanced and show restraint in alcohol content and extraction. Simply stated, the wines show their personality without being over barring.
Below are the wines we currently produce.
“Naked” refers to the simple beauty of chardonnay flavors expressed in this wine. Retaining the varietal characteristics of the chardonnay grapes was achieved by fermentation in stainless steel tanks at cool temperatures with no oak aging. This refreshing wine is priced for everyday.
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| Vineyards | 88% Homestead, 12% Bishops |
| Primary Fermentation | Conducted in stainless steel tanks at 55˚F |
| Secondary Fermentation | No malolactic fermentation |
| Alcohol Content | 13.8% |
| Titratable Acidity | 6.3 g/L |
| pH | 3.69 |
This wine is barrel fermented in the Burgundian style and has a clean, light, golden straw color with tropical fruit and pear aromas. A straightforward, soft, creamy wine with a crisp green apple and citrus finish. 925 cases produced.
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| Vineyards | 82% Bishop’s, 18% Homestead |
| Blend | 100% Chardonnay |
| Primary Fermentation | Conducted in oak barrels at 55˚F |
| Secondary Fermentation | Partial malolactic fermentation in barrels |
| Barrel Aging | 8 months in oak barrels Sur-lie aged with stirring once every month 100% French oak |
| Bottled | May 30, 2007 |
| Alcohol Content | 13.7% |
| Titratable Acidity | 5.9 g/L |
| pH | 3.58 |
This is a refreshing wine with grapefruit and lemon grass aromas and crisp acidity on the palate. Barrel fermented and barrel aged with stirring of the yeast lees for an enhanced mouthfeel and subtle complexity. It is a wonderful compliment to fresh seafood.
| 2006 Wine Spectator Rating: | 89 |
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| Vineyards | 89% Evergreen, 11% Rosebud |
| Blend | 89% Sauvignon Blanc, 11% Semillon |
| Primary Fermentation | Conducted in oak barrels at 55˚F |
| Secondary Fermentation | no malolactic fermentation |
| Barrel Aging | 9 months in oak barrels Yeast lees stirred monthly 100% French oak, 10% new oak |
| Alcohol Content | 13.9% |
| Titratable Acidity | 7.2 g/L |
| pH | 3.36 |
Our most popular red; a blend of 57% Merlot, 37% Cabernet Sauvignon and 6% Cabernet Franc. Vanilla nose with black cherry and currant aromas. Hints of oak, coffee and chocolate carry through the finish. 2850 cases produced.
| May 31, 2008 Wine Spectator Rating: | 90 |
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| Blend | 57% Merlot, 37% Cabernet Sauvignon, 6% Cabernet Franc |
| Primary Fermentation | Stainless steel tanks with mixing 2 times daily Pressed before dryness> Fermentation completed in barrels |
| Secondary Fermentation | Malolactic fermentation in barrels |
| Barrel Aging | 16 months in oak barrels 50% French oak, 50% American oak, 35% new oak |
| Alcohol Content | 14.3% |
| Titratable Acidity | 5.4 g/L |
| pH | 3.60 |
Barbera is an ancient varietal with its historical roots in Italy. Ours has a rich garnet hue with gentle tannins and bright acidity. The flavors open up to show smokiness, integrated behind the richness with a brambleberry finish. 200 cases produced.
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| Appellation | Columbia Valley |
| Blend | 89% Barbera, 11 % Merlot |
| Primary Fermentation | In small fermenter hand punched 2 times daily Pressed before dryness Fermentation completed in barrels |
| Secondary Fermentation | Malolactic fermentation in barrels |
| Barrel Aging | 16 months in American and French oak |
| Bottled | March 28, 2007 |
| Alcohol Content | 14.5% |
| Titratable Acidity | 6.6 g/L |
| pH | 3.50 |
The 2004 vintage of Cabernet Sauvignon was so exceptional that we bottled our first wine consisting of 100% Cabernet Sauvignon. This reserve wine is a selection of barrels from premium vineyard sites. Each barrel was selected for depth of flavor, balance, and structure. With 20 months of barrel age prior to bottling, this wine can be enjoyed now or cellared for future pleasure.
click here to download a printable tech sheet
| Appellation | Columbia Valley |
| Blend | 100% Cabernet Sauvignon |
| Primary Fermentation | Stainless steel tanks with mixing 2 times daily Pressed before dryness Fermentation completed in barrels |
| Secondary Fermentation | Malolactic fermentation in barrels |
| Barrel Aging | 20 months in oak barrels 100% French, 40% new oak |
| Alcohol Content | 14.5% |
| Titratable Acidity | 5.4 g/L |
| pH | 3.68 |
Leavenworth
Tasting Room
900 Front St.
Mottler Building
Leavenworth, WA
Need Directions?
phone: (509) 888-2236
Monday-Friday
12:30-5:00 p.m.
Saturday & Sunday
11:30 a.m.-5:30 p.m.
Office Phone #
phone: (509) 888-4444
A great wine at a great price!
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