Night harvesting is the detail worth knowing here. The fruit comes off the vine in the cool of the night, which protects acid and aromatics instead of letting the day's heat blow them out. It is the same practice premium Australian Sauvignon Blanc producers use, and it happens before any thought of alcohol removal. Only once the wine is finished does a spinning cone strip the alcohol out at low temperature. What survives is a genuinely dry Sauvignon Blanc. Tropical fruit salad on the nose, then mango and passionfruit across a full-bodied palate that holds together rather than thinning out the way a lot of dealcoholised whites do. Under 0.5% ABV, 20 calories and 2.7g of sugar per 100ml, vegan friendly. The producer is a boutique family winery in South Australia named for 1920, the year American Prohibition began. Pour it very cold with grilled asparagus, caprese salad, herbed fish with citrus salsa, or soft goat cheese and fig jam.
Nutrition Facts
Tasting Notes
Tropical fruit salad on the nose with an elegant palate of mango and passionfruit and a full-bodied mouthfeel.
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