Catchpole & Co Woodward Ridge – Cabernet Sauvignon 2014
“Elegant Stellenbosch Cabernet Sauvignon without the price-tag. Our consistently best-selling red wine, and for good reason. It’s fantastic!”
Complex, individualistic and elegant. Our challenge here was to find an exceptional Cabernet Sauvignon that would fit seamlessly into the Woodward Ridge range. We found it by working with The Winery of Good Hope and their Helderberg ocean-facing Cabernet vineyards. The combination of perfect soils and cooler maritime climates allows the fruit to reach full ripeness, but at lower sugar levels which result in rounded tannins and great complexity. Hand harvesting into small lug boxes ensures integrity of fruit at vinification, together with manual sorting and selection. Aged in a mixture of 2nd and 5th fill barrels, the best barrels were selected, blended and returned to oak for further maturation. Smooth as silk.
Woodward Ridge Cabernet Sauvignon comes with a bespoke food recipe, Matured Beef Fillet with Browned Mushrooms and Dauphine Potatoes, created by our Consulting Chef Craig Cormack.
 | A classically-styled Cabernet Sauvignon like our Woodward Ridge demands a classic meal to go with it such as the family favourite - roast beef. When our resident Frogitt & Vonkel chef; Craig Cormack tasted the wine he was inspired to create a simple yet delightful version of the classic roast which is the recipe we present you with today. We love: The black fruit and cigar-box flavours and aromas of the Catchpole & Co. Woodward Ridge Cabernet Sauvignon work incredibly well with beef. Plenty of flavours abound whilst at the same time leaving the meat to speak for itself. Just the recipe for the potatoes will bring out the inner chef in you! Alternative pairings: Although this dish was written specifically for the Woodward Ridge Cabernet, you can also enjoy it with any good Cabernet Sauvignon such as the Cabernet Sauvignon from our flagship estate - Major’s Hill located in the... Get the recipe here |
 | Here’s another great recipe pairing that’s come straight from the winemakers herself. Mary-Lou and father Lance swear by this farm-style recipe as the ideal companion for their Black Pearl ‘Oro’ red blend. For the purposes of the photo above, we had Chef Craig Cormack cook it for us and we’re converted! Many people shy away from kidneys, but in reality there a delicious alternative to red meat, and literally packed full of flavor. We Love: At F&V we believe you just can’t beat a recipe that’s come from the farm where the wine is made. This dish is the ying to the wines yang. Alternative Pairing: also goes great with Woodward Ridge Cabernet Sauvignon. Lamb Kidneys in Red Wine Sauce On mashed potatoes Ingredients: 0.4 Kg Lamb Kidneys, chopped into bit size pieces 1 Medium red onion, sliced 2 Tbsp Diced bacon 2 Tsp Canola oil 1/3 Cup kidney stock... Get the recipe here |
