Product Details:

A chef-made, non-alcoholic wine alternative from NON, built entirely from scratch rather than dealcoholized from real wine. Roasted plums and beetroot intensify natural sugars, fir pine needles add a forest-floor aroma, French oak and red wine skins are cooked at high heat to extract real tannin structure, gluten-free tamari brings salinity, and verjus from Viognier grapes grown in Australia's Goulburn Valley provides the acidity a proper red wine needs. Still (non-sparkling). Vegan and gluten-free. For the wine drinker who wants tannin and structure, not just fruit and fizz, the chef-minded host, and anyone building a serious NA wine list rather than a novelty one. Drinks like a Pinot Noir. Great for a dinner party, a steak night, or any table that would normally call for a bold red.

How it Tastes:

Dark, earthy, and structured. Blackberry and roasted plum lead with a jammy depth, beetroot adds body and a faint mineral sweetness, and fir pine contributes an unexpected forest-floor aroma across the top of the nose. Firm tannins from the oak and grape-skin process give it real backbone, tamari lends a savory, moreish salinity, and a touch of raw sugar keeps the blackberry from tipping into tartness. Finishes spiced and dry. Best served chilled in a wine glass, and note that natural sediment may occur, agitate gently before pouring. Pairs beautifully with chargrilled steak, beef ragù, or barbecued vegetables (mushroom and eggplant especially).

Ingredients:

Water, Verjus, Stanley Plum, Beetroot, Shiraz Grape Skin, Blackberry, Fir Pine, Sugar, Tamari, Ancho Chilli, French Oak.