The 90 points on Wine Enthusiasts are rightfully deserved! Steve and Pam Lock have come a long way. Starting out as a happy accident they had come to help a friend plant his own vines and fell in love with the place. They planted their own vines in 1997. Now the thirty acres on the west side of Paso Robles produce some of the most luscious fruit of the region! The Locks choose to make limited production, hand crafted wines.
Like this Ècluse Syrah and the Blind dog wine of which part of proceeds go to support Dogs for the Deaf. Ècluse is French for the locks on canals scattered in the French countryside. There's a picture on the label.
This wine is expressive with; dark plum, black currant, some touches of lilac, pomegranate and hints of cinnamon spice. The palate is laden with earthy flavors of dark chocolate, caramel and a velvety mouthfeel. Strong bold tannin is carefully balanced with the body of this wine and end with a long lingering famish. This is a Petite Syrah to sit on while the tannins mellow out a bit, it will cellar well to 2023.
Pair with a delicious Pork loin roast.
Roast Pork Loin
recipe by Cook the Story
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 3-5lb. pork loin roast
- 3 ribs celery (optional)
- Preheat oven to 350°F.
- Mix together black pepper, garlic powder and salt. Rub it all over pork.
- Put the roast on a rack in a roasting pan. If you don't have a rack use 3 stalks of celery lying side by side.
- Roast until internal temperature is between 145-160°F, 20-25 minutes per pound.
- Cover roasting pan with foil and let rest for 30 minutes.
- Heat oven to 475°F. Uncover roast and remove the thermometer. Put roast into a clean pan and roast for another 10 minutes.
- Carve and serve immediately.