100% Cabernet Sauvignon, this Mother's Ruin is aptly named as it is so delicious!
It's just as the producer says below, ..."a restrained, well balanced expression of McLaren Vale Cabernet Sauvignon
..." and I can see exactly why they call it "an ode to the ‘luncheon claret" as it is a lighter style of Cabernet with young black fruit flavours and less of the secondary and tertiary aromas and flavours that you would expect from a long-aged claret. The tannins are d
ry but not at all harsh. I was torn which category to put this in and opted for the soft fruity red category because of its lighter body though it is also very smooth.
One for lovers of pure fruity Cabernet Sauvignon; if you prefer something more developed in style, you should give the Inglenook 1882 Niebaum Cabernet Sauvignon 2013
This concentrated medium-bodied wine with noticeable yet velvety tannins is a great match for beef, lamb, goose and game; also a good match for mushrooms, hard cheeses and mild blue cheeses
"This restrained, well balanced expression of McLaren Vale Cabernet Sauvignon is an ode to the ‘luncheon claret’, but it’s 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, that has classic First Drop drinkability, so bottoms up!
Colour: Dark plum. Bouquet: Cassis and plum fruit flavours with hints of nettle, tea, tobacco leaf, eucalypt and florals. Palate: Black and red fruits with a round mid palate, an elegant core of tannins and a textured finish"
92 points Wine Business Magazine Mar 2016
"An elegant and refreshing lunchtime claret style that captures the tangy, lighter-bodied side of Cabernet in redcurrant crunch and fine, soft tannin structure. This makes for a versatile, food-friendly style of impressively low alcohol and drinkable appeal."
91 points James Halliday Oct 2016
"From vineyards in Willunga, McLaren Vale, McLaren Flat and Blewitt Springs, machine-picked, crushed and destemmed for closed fermentation with cultured yeast, 12 days on skins, fermentation finished in French hogsheads followed by 15 months maturation (10% new). Early picking has paid a major dividend with the freshness of the medium-bodied cassis fruit and fine-grained tannins. Cabernet doesn't often invite early consumption, but this one does."
17+ points Jancis Robinson Aug 2016
"Fragrant with lightly minty cassis and cassis leaf. Intensely aromatic and intensely Cab. Even though the fruit has sweet cassis flavours, it is counterbalanced by finely dry, firm tannins. Pure and persistent and not in the least overdone, though it is packed with fruit – again not too sweet fruited. I reckon this should age well too, though I haven’t tasted vintages with more bottle age."