The rivers of Australia help to irrigate the vineyards. Although water is important; the drier the river the better the concentration of flavours in our wines. We are working in close partnership with a family owned winery, which pride themselves on producing consistent and good quality wines. After harvest our wine buyer travelled to Australia to specially select these wines for this range.

Tasting Notes

Colour 

A deep and inky red in colour

Nose

Dry River Shiraz displays a nose of smoky rich fruits with a touch of mint.

Palate

Smooth and rich on the palate with spicy flavours of luscious dark berry fruits, the balanced tannins help to deliver a tremendously concentrated finish.

Oak Treatment - aged with French and American oak chips

Specifications

Pure red and black berries with a hint of oak and a gentle tannic grip. Non-alcoholic | Vegan friendly | Low in Calories

Tasting Notes 

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. To be enjoyed in its purest and natural form, without the restrictions of alcohol.

Winemaking

Gentle winemaking practices were followed to minimise the extraction of harsh tannins. Fermentation took place in upright fermenters with one to two pump overs per day. 26 – 28°C. Aged in oak for 9 -12 months prior to racking to the second phase of production.

Producer

Reg Holder started his career with vintages in France, Australia and the USA before returning to South Africa. He then spent 11 years as the winemaker at both Neil Ellis and Delheim. In 2015, while his wife was pregnant with their first child, he started experimenting with de-alcoholised wine for her. When they were expecting their second, in 2017, Reg decided that he was going to move full time into the Lautus de-alcoholised project.

Reg uses his traditional winemaking expertise to craft an outstanding base wine. He then removes the alcohol using a state of the art piece of machinery before carbonating (the traditional Champagne method cannot be used as it will create alcohol in the bottle) the de-alcoholised wine.

He then uses a state of the art piece of machinery that combines centrifugal force and a vacuum in order to extract the alcohol while leaving the wines’ volatile flavour and aromatic essence intact.

So how do they do it?! Remove the alcohol?

The alcohol is removed via spinning cone technology at low temperature under vacuum. The initial phase is to first remove the flavour, and set aside. The alcohol is then removed and once completed the flavour is added back to the de-alcoholised wine. Because there is significant volume loss during this process, 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. Alc: <0,5% RS: 24g/L ТA: 5.5 PH: 3.65 

Specifications