Winery - O•S Winery
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* Expert NoteJanuary 12, 2012
Dense and spicy, this unique take on Riesling—Kabinett style at 9.5% alcohol and two percent residual sugar—shows a rarely seen strength of the iconic Champoux vineyard. Here are concentrated fruit flavors of grapefruit and pineapple, orange rind and lemon candy, continuing into a long finish with a pleasing sense of minerality. Decanting is a good idea.
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* Expert NoteJanuary 12, 2012
Winemaker Bill Owen (the ‘O’ in O•S) has a knack for making white wines from red wine vineyards. This pungent, ripe, stylish Sauvignon Blanc/Sémillon blend is a fine example. The fruit flavors are thick and juicy— pineapple, golden apple, citrus—and the herbaceous nature of the grape has been transmuted into a sweet grassy streak, supported with mouth-searing acids. It’s a roller-coaster ride, and delicious all along the way.
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* Expert NoteJanuary 12, 2012
Three quarters Cab Franc, 20% Cabernet Sauvignon, 5% Merlot, all from the Champoux vineyard. A dark, smoky, earthy wine loaded with flavors of loam, coffee grounds, baking chocolate, black cherry and cassis. Dense, detailed and delicious, this represents exceptional value.
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* Expert NoteJanuary 12, 2012
Certain Yakima valley vineyards attain a riveting complexity with Syrah—Dineen is one of them. The mix of wild berry, pomegranate syrup, coffee liqueur, composted earth, smoke and chocolate is compelling. This is Syrah that stands apart from most other New World versions, has the acid and balance to age, and the complexity to keep you coming back for another glass.
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O•S Winery Syrah - 2006
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* Expert NoteJanuary 12, 2012
Intense, spicy and loaded with grapefruit, pineapple and citrus, this has a unique intensity and power. If you distill Washington Riesling down to its essential fruit/sugar/acid components, this expresses it beautifully. At just 9.8% alcohol, it’s a definite Kabinett style, with so much acid that the 2% sugar does not signify.
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* Expert NoteJanuary 12, 2012
The Sheridan vineyard is reaching an age where the fruit has gained significant depth and concentration. Winemaker Bill Owen adds chocolaty oak, and keeps the tannins clean and polished. The finish hits hard and suggests that the wine needs ample breathing time, but the overall balance is better than in recent years, and the volatility that has been evident in the past seems to have been tamed.
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* Expert NoteJanuary 12, 2012
The BSH blend is 60% Cabernet Sauvignon, 23% Cab Franc and 17% Merlot. It’s astringent, tight and classy—a Washington take on Bordeaux. Tart red fruits, ripe tannins, hints of tobacco and leaf, hints of olive and earth, are all nicely integrated and sail comfortably through a lingering finish.
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* Expert NoteJanuary 12, 2012
This R3 —a Merlot, Cabernet Sauvignon and Cab Franc blend—is forward and fruity, chocolaty and rich. This is a magic combination that O•S does consistently well. Here it relies on the Merlot to soften and broaden the midpalate, a buffet of strawberry, cherry and plum fruits.
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* Expert NoteJanuary 12, 2012
This inexpensive red wine has muscle and depth. It’s chocolaty, rich and loaded with ripe, supple fruits and smooth caramel. There is plenty of coffee flavor, a sweet and broad mid-palate, and a simple but satisfying finish.
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* Expert NoteJanuary 12, 2012
This is two-thirds Merlot, one-third Cabernet Sauvignon, highly extracted and slightly sweaty. The fruit is surprisingly tart, almost sour, and the finish shows some stiff tannins. There is sweet cherry liqueur peeking out of the center; this wine may need extra breathing time to show its best.
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