4 and 6 bottle levels     $23 (member price $20)
32% Merlot, 31% Cabernet Franc, 29% Cabernet Sauvignon, 8% Petit Verdot   14.3% ABV

Meerlust Estate has been the pride of the Myburgh family since 1756. Today, the traditional dedication to the art of winemaking continues under the guidance of Hannes Myburgh, eighth generation custodian of this national monument.  Every parcel of each variety was fermented separately before undergoing malolactic fermentation in 300 L barrels and large Foudré. After 8 months in oak, the components were blended and given another 8 months in barrel for harmonization before bottling.  Ripe red raspberry, black cherry, blackberry, roasted coffee, whiff of bell pepper.  Bordeaux drinkers will like this wine.

Roast Lamb (from NY Times) - serves 8 to 12

Ingredients:
-- large lamb roast with a cap of fat, 4-6 lbs, or a bone-in leg
-- 2 oz (1 can) anchovies packed in olive oll, drained, OR 3 tbsp Dijon mustard
-- leaves from 6 fresh rosemary sprigs, plus extra sprigs and branches for garnish
-- 6 garlic cloves, smashed & peeled
-- 4 oz unsalted butter, softened at room temperature
-- black pepper
-- 1 lemon, cut in half
-- 14 oz white wine, plus extra for gravy

Instructions:

1) Heat oven to 425 F.  Make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat.  Using a mortar & pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard), the rosemary leaves and garlic cloves into a chunky paste.  Using your fingers, press paste into incisions.

2) Mix remaining anchovies (or mustard) and butter into a paste.  Smear this mixture all over the surface of the roast.  Season liberally with black pepper.  Do not add salt (because the anchovies or mustard is salty enough).  Place the lamb on a rack in a roasting pan, fat side up, and squeez the lemon halves over.  Pour the wine around the roast in the pan.

3) Roast 15 minutes, then reduce heat to 350 F, roast until internal temperature reaches 130-135 F, 60 to 90 more minutes.  Baste every 20 minutes with wine & drippings in the pan, adding more wine as needed to keep the liquid from scorching.  For the last 15 minutes, use convection or a broiler to crisp the fat on the roast.

4) Remove the pan from the oven, remove the rack from the pan, and let the roast rest on the rack for 15-20 minutes in a warm place, tented with foil.  The internal temperature will rise to 140-145 F.

5) To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer.  Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, ¼ cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.

6) Carve lamb into ½ inch slices and arrange on a heated platter, decorated with rosemary sprigs.  Serve withi piping hot gravy.