Mulderbosch, Faithful Hound, R.S.A.

62% Cabernet Sauvignon 10% Merlot 10% Petite Verdot 10% Malbec 8% Cabernet Franc

Deep black cherry colour. A plethora of mulberry, blackcurrant with aromas of souboise (forest floor), pencil shavings and fresh roasted coffee bean. Full bodied, wafts of Christmas cake and black fruits complexed with spicy new oak.
Game birds, roast beef, lamb, steaks, meat stews, ratatouille, strong cheddar cheese.

Mulderbosch, Sauvignon Blanc, R.S.A.

92% Sauvignon Blanc 8% Semillion

A bright lemon-green color with a pronounced nose of lemon zest, green fig and black current held by floral note. Engaging concentration of clementine peel, Cape Gooseberry and Charentais melon; a rich texture that caresses the palate, offset by a perky acidity. Complex with a refreshing finish.

Serve with char-grilled artichokes; oysters; grilled line fish and shellfish; calamari; smoked salmon; seafood paella; chicken à la king; and oven baked goat's milk cheese.

Wines "Big Word" of the Week! What the Heck is Meritage?

The Meritage Association was formed in 1988 by a small group of Napa Valley, California vintners to offer a way to denote wines that do not meet the 75% minimum grape labeled wines. Interest grew in creating Bordeaux-style wines, their blended nature failed to qualify for varietal status. In 1988, the association hosted a contest to conceive a proprietary name for these wines, receiving over 6,000 submissions. "Meritage", —a combination of merit and heritage, was selected and its coiner awarded two bottles of the first ten vintages of every wine licensed to use the brand. In May 2009, The Meritage Association announced that it has changed its name to The Meritage Alliance.

A red Meritage must be made from a blend of at least two or more of the following varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot or Carmenère, with no varietal comprising more than 90% of the blend.

A white Meritage must be made from a blend of at least two or more of the following varieties: Sauvignon Blanc, Sémillon or Muscadelle du Bordelais, with no varietal comprising more than 90% of the blend.

Although many people, including many wine experts, have a tendency to Frenchify the word "Meritage" by pronouncing its last syllable with a "zh" sound, as in "garage," the Meritage Alliance specifically states that the word should be pronounced to rhyme with "heritage."

Verget Bourgogne, Terrior de Cotes d' Or

100% Chardonnay



Pale straw color, the wine showed definite green apple, banana, yeast, a slight nutty aroma (from the oak treatment the wine has received), a hint of caramel. The taste shows dominant green apple, pear, bread pudding, and a hint of butterscotch. Well balanced acidity, and what you would deem a rather dry wine. A surprisingly lengthy finish. Fresh and blooms with food.

Le Ferme Du Mont, Cotes du Rhone, France

60% Grenache / 30% Syrah / 10% Mourvedre

Wow, what an interesting wine. Pop and poured, and initially it just dances on the tongue. Bright, great acidity, and a strange brew of wonderful flavors. Tea, herbs, sea salt, and red fruits. Bright red colour. Aromas of spices, wild herbs and red fruits. Fruit and softness of the tannins, with a freshness that brings finesse and elegance. Delicious with pizza and all Mediterranean dishes. To enjoy at its best, open the bottle half an hour before serving.

Gouguenheim, Torrentes, Argentina

100% Torrontes



Torrontes is considered to be the flagship white wine of Argentina. The wines produced from Torrontes are very aromatic with intense floral aromas backed up by lemon and orange notes with hints of white peach. Unlike many aromatic varieties, Torrontes retains bright acidity at maturity.

Wines "Big Word" of the Week! What the Heck is Residual Sugar?

Residual sugar
Term commonly used in wine analysis referring to the content of unfermented sugar in a wine already bottled. Sometimes it is added back into the wine as in some sparkling wines. In other cases, the natural sugars are so high that the normal fermentation process is stopped as the yeast cannot continue to produce alcohol. And sometimes sulpher dioxide is added to inhibit the yeast so that the sugar content stays high.

Noble Tree, Cabernet Sauvignon, California

This Cabernet evokes flavors of dark berry and plum.  Super soft but structured tannins balance this bold yet refreshing wine.  A great example of juicy, ready to drink Cabernet Sauvignon with the backbone to handle bold flavored foods.
144 cases made.

Ponzi, Pinot Gris, Williamette, Oregon

Vanilla, mango and papaya notes are offset by strong green pear and floral aromatics. The mouth is full and broad with a refreshing hit of Meyer lemon.

Wines "Big Word" of the Week! What the Heck is an Apéritif?

An Apéritif [the word comes from the Latin aperire, "to open"] is a light, most often dry, most often modestly alcoholic beverage meant to spark the appetite without overwhelming the senses. [It should start your salivary glands]

Liquors: Campari, Dubonnet Vermouth only: [Noilly Prat] Wine: Champagnes / Sherries (particularly the lighter Fino) / Un-oaked chardonnay / Sauvignon Blanc / Grüner Veltliner / Verdejo / Rosé wine and more!

Snacks and nibbles: All the food that can come with the drink. This includes an Amuse-bouche, such as crackers, cheese, pâté, or olives. An amuse-bouche [amyzbuʃ] is a single, bite-sized hors d’œuvre. In restaurants: Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so according to the chef's selection alone. These, often accompanied by a complementing wine, are served as an excitement of taste buds both to prepare the guest for the meal and to offer a glimpse into the chef's approach to cooking.

The term is French, literally translated to "mouth amuser". The plural form is amuse-bouche or amuse-bouches.