New Zealand’s Giesen Group is looking to continue its growth in the popular no-and-low alcohol category with the launch of its first non-alcohol red wine, a zero per cent Merlot.

Australia will be the first market globally to experience the alcohol-removed Merlot, which joins the Giesen zero per cent range of Sauvignon Blanc, Rosé and Pinot Gris which have been super popular over summer.

Chief Winemaker Duncan Shouler said: “This is a delicious red wine with all the flavour and structure you’d expect from a Merlot, but without the alcohol. Dry in style, but still with bright varietal characters.

“We’ve worked hard on the flavour profile of this new release to preserve the tannins and structure. It has a wonderful lightness making it a refreshing choice and great with a range of foods.”

Giesen described the wine as a natural addition to its zero per cent range adding that the premium fruit from the Hawke’s Bay wine region has created “has a soft acidity structure which makes it a perfect red varietal to create a balanced, well-structured no-alcohol wine. With strong varietal characters of plum, cherry and blackberry, it’s an aromatic red wine which is easy drinking and a perfect match with food”.

The wine has been created in the same way as the other wines in the range, by initially creating a full-strength red wine, which then has the alcohol gently removed using spinning cone technology.

The wine is distilled into three layers; aroma, alcohol and the body of the wine. The delicate aroma is collected and recombined with the body of the wine, adding just a touch of premium grape juice to the final blend. It’s also 70 per cent lower in calories than a regular 12.5 per cent alc/vol wine at just 18 calories per 100ml glass.

The Giesen Zero per cent Merlot has a recommended retail price of $18.99. It is available, along with the other products in the zero per cent range, at retail outlets across Australia, including Craft Zero, Sans Drinks and other retailers.

Andy Young

Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Clubs.

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