A fine Otis Cab, from Columbia’s now departed winemaking team of David Lake and Robert Takahashi. It’s rich and deep, scented with a luscious mix of fresh herbs. The fruit has a pleasing spiciness, sweet plum and cassis threaded with anise and sage. There seems to be more fruit concentration and less of the green, peppery character that Otis can bring in some vintages, but even now this is a very young wine (it was released in June of 2008) that should reward another few years of cellaring.——P.G.(5/1/2009)—— 91

A relatively round, fruity and approachable wine with good cherry/plum flavors when first released, it has recently turned tight and dryly tannic. Shows the classic black pepper and dried sage character of the Otis vineyard. Otis Cabs are best cellared for a number of years in order to reveal their subtlety. ——P.G.(12/15/2005)—— 89

Otis includes the oldest cabernet vines in Washington state, dating back to the 1950s, and has been a Columbia vineyard-designate since 1981. Black pepper and dried sage are its imprints, and Otis always makes a tight, ageworthy wine, not in the currently fashionable ultraripe mode. Lean and herbal, but deep and ageworthy.——P.G.(4/1/2005)—— 91

The Otis is fragrant and sensual, with open-knit red berry flavors and hints of mocha and cedar. Not a big wine, but balanced and accessible, with interesting, complex, spicy highlights.——P.G.(12/31/2003)—— 89

The winery holds back the Otis bottling, which has proven itself an exceptionally long-lived wine over the past two decades. This is now beginning to integrate the distinctive Otis range of herbs, spices and old viney fruit. Tart, leafy and minerally, it has a persistent, elusive power that unfolds over time. —P.G.——P.G.(12/31/2002)—— 89