Non Alcoholic Sparkling Wines

Pale gold with a pink hue. This wine had the finest bubbles that held their 'stream' for a good long while. A medium intensity nose of red apples, lemons, raspberries, white peaches, sweet spices, and less confected than the Lautus or Norah. Dry, medium acidity, light bodied, with a medium intensity palate of Granny Smith apples, toffee apples, oranges, sweet lemons, preserved lemons, apricots, and salty apricots. The crisp fine foamy bubbles are pretty persistent, ending with a medium finish.

markedly different from the others - cleaner, more mineral, more focused. One could be tricked into thinking it was the real thing.

"Pinot Noir 76% and Chardonnay 24% were whole-bunch pressed and separated into quality and press fractions. Fermented separately in stainless steel tanks and aged on the primary lees for 3 months before blending, stabilising, filtering and bottling. The alcohol removal is done with a spinning cone under vacuum. During this process, care is taken to work as gently as possible to retain the flavours of the Cap Classique base wine from fermentation. The de-alcoholised wine is then bottled using the latest technology of CO2 sparging, reaching a final pressure of 4.5 bar."

0.28% ABV | 23.8g/L RS | TA 7.5g/L | pH 2.96

Pale lemon that's slighter deeper than the rest. It has a less intense nose (compared to the Allure) of orange blossoms, lemongrass, lime cordial, and green apples (kerosene after sitting in the glass for 2 hours). Dry, medium acidity, medium bodied but richer and fuller than the rest. With a medium intensity palate of salty apricots, peaches, extra-ripe cooked stone fruits, and yellow apples. The mousse felt harsh and foamy. The finish is short.

This felt richer and fuller bodied

100% Chardonnay from Voor Paardeberg were crushed, pressed and settled overnight. Inoculated and fermented at 14-16ºC and left on the lees for 3 months. The alcohol is removed via spinning cone technology.

<0.5% ABV | 26g/L RS | TA 6.2g/L | pH 3.3

Pale lemon with medium sized lively bubbles that lasted well in the glass and bottle over the course of an hour.
A medium intensity nose shows candied lemon, lemon cordial, white peaches, and tinned pineapples
Off-dry, medium acidity, and light bodied. With a medium intensity palate of riper peaches, sweet oranges, limes, tinned pineapples, and metallic salinity. The wine has a shorter finish.

noticeably more aromatic than the rest

100% Sauvignon Blanc grapes were destalked, crushed and fermented at low temperature fermentation. The alcohol is removed via spinning cone at low temperature in a vacuum with no additions and chemical free. Before bottling the wine is flushed with Carbon Dioxide to create its lively sparkle.

0.27% ABV | 4.07g/L RS

Pale lemon with loads of vigorous bubbles that lasted the longest in the glass. A medium intensity nose of grapes, sultanas, peaches, pears, ripe oranges, and nutmeg. Dry, lower acidity than the others, with a lighter intensity palate of yellow apples, grapes, lemon, and pear. It's quite muted and dull...like watered down apple juice. This wine has a very short finish

the bubbles were the most long-lasting, but the wine felt dull and muted

100% Sauvignon Blanc grapes were destalked, crushed and fermented at low temperature fermentation. The alcohol is removed via spinning cone at low temperature in a vacuum with no additions and chemical free. Before bottling the wine is flushed with Carbon Dioxide to create its lively sparkle.

<5% ABV | 25g/L RS | TA 5.5g/L