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The Process: Winemaking
The alcohol is removed via spinning cone technology at low temperature under vacuum. The initial phase is to first remove the flavour, set aside. Then the alcohol is removed and once done we can take the flavour back to the de- alcoholised wine. There is a significant volume loss during processing, a portion of the alcohol water is then again put through the process to extract the water. And added back. This helps to fill out the palate and balance acidity. Normal winemaking practices are followed from here in preparation for bottling.
Tasting Notes: South African Wine
Shiraz, Cabernet Sauvignon and Pinotage - Showcasing pure red and black berry fruit flavours, with a touch of oak. The elegant palate is underpinned by fine tannin and juicy yet subtle fruit
Pinotage and Muscat Rose - Showcasing pure aromas of sweet redberry fruit with floral notes. The elegant palate shows a touch of sweetness, finishing fresh with the well-balanced acidity.
Sauvignon Blanc- showcasing pure aromas of gooseberry, capsicum and citrus. The elegant palate is underpinned by sumptuous tropical fruit and lime flavours, finishing with a fresh acidity and lingering aftertaste.