After more than two years of arduous trial and error, they were pleased to finally be ready to release their first De-Alc red wine. They began with cool climate Shiraz from South Australia, which underwent low temperature distillation to remove the alcohol.

Unique blends of natural extracts from Tasmanian Pepperberry and vanilla-rich oak were added to the wine. The delicate extraction of these finishing ingredients gave the blend more intricate layers of flavor and texture compared to all other de-alc red wines available.

The red wine possessed a distinct and unique quality that couldn't be achieved through simple addition of sugar or flavor. They believed their new red wine showcased the characteristics and complexity of a dry red wine, while being completely alcohol-free and virtually sugar-free. They managed to keep the sugar level below 1g per glass, without compromising on acidity or fruit flavor.

Their unique approach resulted in a fruity yet dry de-alc red wine, boasting notes of vanilla, oak, plum, pepper, and cherry. Their De-Alc red offered an experience similar to that of a Malbec, Merlot, or Gamay.

Alc/Vol: 0.0%