Mother's Ruin Cabernet Sauvignon 2017

Juicy cassis, ripe plums, eucalyptus and dried wildflowers; Mother’s Ruin feels like classic Claret made with audacious Aussie attitude. Writing for Jancis Robinson’s website, the Master of wine Julia Harding describes it as a “lovely fragrant Cabernet”.

Set up by Essex boy Matt Gant and South Australian John Retsas, First Drop is part winery and part frivolous merrymaking in a ginormous warehouse abandoned by Penfolds. This duo crafts grapes grown by their friends into fun-loving and easy-going wines with remarkable distinction and texture. They also do this without using animal products in the fining process, making the entire range vegan friendly. Mother’s Ruin is made with Cabernet Sauvignon from their chum Joch’s vineyard in the Willunga foothills of the McLaren Vale. The grapes are picked early to keep this red fresh rather than jammy and overblown. Serve this on any occasion from steak night date night to Sunday roast, or midweek pasta to box set binging.

When Hogarth created the picture, Gin Lane used on First Drop’s Mother’s Ruin label, he was highlighting the devastating impact gin was having on the streets of Great Britain at the time, and trying to suggest people would be better off drinking beer. Harvey Nichols says forget gin and beer, sip this Australian Cabernet Sauvignon instead. Although it’s dangerously easy to drink, we’re pretty sure it won’t cause the downfall of society.