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First Drop, Mother's Ruin Cabernet Sauvignon 2017
Cabernet Sauvignon 100%
Matt Gant & John Retsas
This restrained, well balanced expression of McLaren Vale Cabernet Sauvignon is an ode to the luncheon claret, but it is not as green and austere as that favourite lunchtime libation at the gentleman's club. Early picked fruit from a vineyard with good breeding in the Willunga foothills results in an elegant, varietal style with classic First Drop drinkability.
Dark plum colour with a bouquet redolent of cassis and plum fruit with hints of eucalyptus and a floral character. Black fruits with a round mid palate, an elegant core of tannins and a textured finish.
The fruit is crushed/destemed and fermented at temperatures ranging from 20- 25C for 10 days on skins. The ferment is managed by a variety of techniques, including ‘aerative pump overs’ and ‘drain and returns’ which assist in extracting colour, flavour and tannin from the grapes. At the end of fermentation, it is drained/pressed, and transferred to 10% new French oak hogsheads, and the balance to 3 and 4 year old French oak hogsheads to undergo MLF. Post MLF, sulphur dioxide is added, and the wines mature sur lie for 18 months. This wine was bottled in October 2016.
First Drop was born in 2004. Conceived by two friends, Matt ‘Gantos’ Gant and John ‘JR’ Retsas, with a desire to make wines to drink, not just appreciate. Mother’s Milk! Based at the ‘Home of the Brave’ in the Barossa, First Drop is making wines with flavour, texture and a splash of funk; from fruit sourced from unique vineyards in the Adelaide Hills, McLaren Vale and Barossa to bring you a diverse, deliciously exciting and thought provoking line up of flavours. Seriously fun!
James Suckling 92pts (2015) - This shows more fresh blackcurrant, iodine and hints of ripe bell pepper. The palate is full-bodied, fresh, grippy and chewy on the finish. Very delicious now.
James Halliday 93pts (2015) - Such a brightness and vibrancy to the fruit - really zesty acidity helping this retain its medium-bodied palate full of cassis, lavender, bay leaf and mint chocolate with fine sand-paper-like tannins Surprising how approachable and enjoyable this is now.