Jeremy Santo


+ Jeremy’s bio

From its beginnings as a family winery named after its grape-growing family founders’ two sons, to today’s incarnation as a Columbia Valley AVA star with a Leavenworth landmark tasting room, Ryan Patrick will continue to make approachable wines with a serious edge.

Intuitive winemaking is the art of letting the fruit speak for itself. It’s minimalist intervention combined with consistency of style. That’s the heart of the Ryan Patrick promise: artisanal winemaking where the grape is at the center. Many wineries use static recipes for their wines; instead, winemaker Jeremy Santo does daily fermentations with different yeast or temperatures to achieve a specific effect. A true craftsman, Jeremy pulls from his scientific education and training at Snoqualmie and Canoe Ridge wineries to create consistently great wines that people love to discover and share with their friends.

His batch-tinkering approach has resulted in varietals and blends that have justifiably become famous for how they out-perform their price point. Ryan Patrick is known for its Naked Chardonnay, Redhead Red and Rock Island Red labels, and for its Reserve wines.

’13 Ryan Patrick Reserve Cabernet Sauv Grabs Gold/Best of Class


Gold and Best of Class: 2013 Reserve Cabernet Sauvignon, Elephant Mountain Vineyard, Rattlesnake Hills AVA.

Limited Production!

90 pts Ryan Patrick 2013 Reserve Chardonnay – Wine Enthusiast


“From a warm vintage, this aromatic offering has notes of candy corn, corn silk, pear and tropical fruit. It’s full bodied with sweet fruit flavors that have a creamy feel and lead to a lingering finish.” — S.S. (3/1/2015)

BEST BUY Ryan Patrick 2015 Rosé – Wine Enthusiast

“This coral-pink-colored wine brings light aromas of cherry and spice. It drinks a hair off dry, with a rounded, fleshy feel and a mouthwatering finish.” — S.S. (9/1/2016)

BEST VALUE OF 2015 Ryan Patrick 2013 Redhead Red – Wine Spectator

Ryan Patrick Redhead Red Columbia Valley 2013 – “Fresh and generous, focusing its plum, blackberry and cedar flavors into an open-textured finish, lingering well.” – H.S.