August 3, 2005 - dinner w/Max & Swisher @ Zoe. warm up bottle was 1999 Jobard Mersault, followed by 2002 Sauzet Puligny-Montrachet (both outstanding). The Otis continued to develop in decanter thruout evening - very perfumey nose, great complexity on the palate, still lots of fruit & life in this bottle.
June 11, 2005 - Seattle Tasting Group does 1989 Bordeaux (Issaquah, WA): Jason started us off with a ringer, and it was extremely impressive. The nose shows cassis, iron, powdered sugar, spicy notes, charcoal, and some cedar. It had me vaguely thinking of something from Margaux. On the palate this shows unreal poise, a delicate balance of mineral, structure, with ripe notes, absolutely elegant and classy. Fantastic poise. Once the bag was removed I was amazed, as I have never tasted a wine from Washington state with such clear secondary notes. Color me very impressed. We discussed if/when there was a change at Columbia, and people pointed at 1991 as the last classic vintage before production was raised and quality dropped. Group average 93.0 pts and WOTF.
October 9, 2004 - Who would have guessed that a Columbia wine would hold up so well for so long? Perhaps it's time to revisit Columbia. Really reminiscent of Bordeaux, with the cigar box and forest. The palate showed an intense spicyness - not alcoholic and not merely peppery, but a melange of spices. I bet it could go another five years with good storage.
October 9, 2004 - Steaks, Cab, and Friends (Issaquah, WA): Had I had this blind I would have guessed Bordeaux. What a pleasant surprise. This is considered a great vintage in Washington, but I have not had as much luck with the other 2 bottles I have opened. The nose shows loads of minerality, earth, chalk, and chocolate. The chocolate gave me hope that it was not dead. This hope was justified because the palate was terrific. I found it to be lush with vanilla, rosemary and spicy tannins. Though it was well integrated there is still a firm structure. The finish was impressively long.
June 24, 2004 - Tracy served this to me blind, and I had no clue to its age or its origin. The nose shows blueberries, dried herbs, and saddle leather. The palate is lush but fairly thin and a touch waterly. It is completely integrated with ample bottle sweetness, but the palate is really uninteresting.
February 29, 2004 - I have had good luck with older Otis Vineyard Cabs. This wine is in good shape. The cork was only wet about 50% of the way. Despite the 17 years of age, the wine is still a deep garnet with only a hint of pink on the rim. The nose shows beef blood, iodine, mushroom, and wet earth. The palate while medium in weight is a touch thinner than other older Otis' I have had. It shows no tannins to speak of, some mushroom, bottle sweetness, spice, and dust. This wine is get from a big score because it is fairly simple. Surprisingly, the wine is better now after 2 hours open. Though it is fully mature, it is not at all breaking up. Time and time again I have been impressed with how David Lake's wines age.