A unique balance—9.8% alcohol and 2% residual sugar—with the subtle flavors of old vines a bonus. A gorgeous wine, tasted with escalar (white tuna) served as sushi. The buttery fish and the light, elegant Riesling are a stunning match. Neither overtakes the other.
— P.G.
(2/1/2011)
OS (formerly Owen-Sullivan) has hit a home run with the 2003 Ulysses, a voluptuous red that is 60% Cabernet Franc, 30% Merlot and 10% Cabernet Sauvignon. Extracted and volatile, it’s not a bashful wine, but it has many layers of nuanced flavors that expand in the glass, filling the nose with dried herbs, mineral, leaf, coffee and scorched earth.
— P.G.
(12/15/2005)
The aromas are less volatile than the 2007 version; this captures the essential varietal character of the Cab Franc grape, with elements of bark, herb and earth. It is more of a wine for purists, where the 2007 is for those who like hedonistic reds.
— P.G.
(2/1/2011)
OS consistently makes one of the best Cab Francs in the state—for me it is always their best wine. Here again the flavors are a powerful mix of ripe berries, cherries, strawberry jam and streaks of coffee and tobacco. Firm and confident, drinks well right now.
— P.G.
(3/1/2007)
Dark, sappy and syrupy, this jet-black, 100% Syrah mixes superconcentrated raspberry compote with espresso, smoke and hints of pepper bacon. There is nothing shy here, but the wine is authoritative and splashy, a Syrah that does not taste like all the other Syrahs made in Washington. Despite alcohol levels just under 15% the wine keeps its shape and its detail, and…
— P.G.
(5/1/2008)
This excellent red is 75% Cabernet Franc, blended with Cabernet Sauvignon and Merlot. O•S generally produces one of the best Francs in Washington, lifted and intense, occasionally a bit high-toned, but always packed with juicy red fruits and barrel highlights of coffee and tobacco.
— P.G.
(5/1/2008)
Very deep, very dark, with high-toned aromatics and dense black cherry and black fruits. Smoke, toast, dark chocolate, mocha flavors all through it. Good length; the volatility is most apparent in the nose, not in the flavors. Exceptional fruit ripeness and depth.
— P.G.
(2/1/2011)
I believe this is the first time that a Champoux Riesling has been vineyard designated, by this winery or any other. It’s well deserved; this is a succulent, lush bottle of lemon-drop flavors. The 3% residual sugar is snapped up easily by the juicy acids; chunky and loaded with flavor, this is old-school Washington Riesling at its finest.
— P.G.
(10/1/2006)