Mulderbosch Faithful Hound Red 2014 – 21.05.2016

Mulderbosch Faithful Hound 2014Mulderbosch Faithful Hound Red 2014

The story of the Faithful Hound at Mulderbosch is well known, the dog waiting faithfully for its dead master to return home from work. The Mulderbosch Faithful Hound Red 2014 has a white blend sister too.

Using grapes from some of the finest vineyards in the Western Cape, Cellar master Adam Mason blended Cabernet Franc 32%, Cabernet Sauvignon 26%, Merlot 19%, Malbec 16% and Petit Verdot 7%.

Mulderbosch Adam Mason 7Mulderbosch Winemaker Adam Mason

Once the grape arrive in the cellar the bunches are carefully sorted to ensure that only the best grapes get through to the winemaking process. Interesting is Adam’s approach to the fermentation, he allows the fermentation process to start using naturally occurring yeast from the vineyard, and then finishes with a selected cultured yeast strain, added during the course of fermen­tation. Gentle extraction by means of punch downs occur and then a long maceration period and ultimately the wine is matured in French oak barrels. It is then prepared for bottling.

spanish-pointer-by-stubbsOld Spanish Pointer by George Stubbs

It looks like
Bottled under cork in a Bordeaux shaped bottle. The label depicts, Stubbs-like, the faithful hound. In the glass it is a deep Satsuma plum at the core which pales out to a purple garnet at the edges.

It smells like
Sappy country berries, roadside brambles, mulberries and blueberries. Well applied oak and its concomitant vanilla pod and sweet brown spice notes.

It tastes like
Dark fruits, vanilla, oak in support. The wine has beautiful structure with a nod to Bordeaux, tannins well integrated. Touch of charcuterie in the long ending. Elegant.

Lizet Hartleys Traditional FrikkadelsLizet Hartley’s Traditional Frikkadels

It’s good with
More and more I believe that wonderful wines like this are often the bottle you have after a meal when digesting not only dinner but the affairs of the day in a comfortable chair. It is made for the traditional Sunday roast lunch with all the trappings of beef with Yorkshire pudding, rustly roast potatoes and a jug of real gravy. However, it goes as well with a delicious mid-week supper dish like Lizet Hartley’s Traditional Frikkadels. Click here for her recipe.

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