A block on the far eastern side of our estate vineyard has always produced fruit with intense flavors. For several vintages we have kept this fruit separate, subdivided into different numbered lots, to follow its development. In the final blending we added it to our estate Merlot. The 1998 vintage was the first year we kept it separate from start to finish and bottled a Reserve Merlot. For the 1999 vintage, Lot 10 was blended with five barrels of Cabernet Sauvignon to produce the intense flavors and elegant mouthfeel that we've come to expect from this special vineyard block.
The nose is full of big, dark berry aromas. The fruit marries well with the balanced wood and spice on the palate. It is a mouthful of wine, with many complex layers of fresh blackberries, cassis, chocolate, cinnamon and vanilla. This wine is flat out yummy.
To match it with food, spin the big wheel of cuisine and see where you land. It goes with everything from Mongolian duck and brown rice to Swedish meatballs and mashed potatoes. This wine begs for meat – grilled, roasted, pan-seared, smoked, broiled, or tartare. I recommended the wine, you choose the mood. -John Abbott, Winemaker