Product Details
-
Non-Alcoholic Wine Alternative
-
Still
-
Vegan & Gluten-Free
-
Serve - Chilled in a wine glass
-
Food Pairing - Steak, ragù, barbecued vegetables
PROFILE
Dark berries with forest floor earthiness, firm tannins, and a spiced finish.
PROCESS
FRUIT - Plums and beetroots are roasted separately to intensify the sugars. Fir pine needles give a forest floor aroma across the top of the nose.
TANNIN - French oak and red wine skins are cooked at very high temperatures to extract maximum tannin.
SALINITY - Gluten free soy sauce (Tamari) provides salinity and creates a moreish sensation.
ACIDITY - Verjus from Viognier grapes from the Goulburn Valley, Australia.
BALANCE - A touch of raw sugar added to the blackberries to take the edge off the tartness.
NUTRITION
|
Servings per container |
5 |
|
Serving size |
150 mL / 5fl oz |
|
Kilojoules per serve |
213 kJ |
|
Calories per serve |
51 |
|
Protein |
0.2 g |
|
Gluten |
0.0 g |
|
Fat - Total |
0.0 g |
|
Fat - Saturated |
0.0 g |
|
Carbohydrates - Total |
12.5 g |
|
Sugars - Total |
7.5 g |
|
Sugars - Added |
0.0 g |
|
Sodium |
75 mg |
INGREDIENTS
Water, verjus, Stanley plum, beetroot, Shiraz grape skin, blackberry, fir pine, sugar, tamari, ancho chilli, french oak.
STORAGE
Store in a cool, dry place. Use a sparkling stopper to preserve carbonation. Refrigerate after opening and consume within 5-7 days.
NOTES
Natural sediment may occur; agitate gently before serving. The use of natural ingredients may result in slight variances in color and profile.