De-Alcoholised Sauvignon Blanc

Darling sits on South Africa's West Coast, close enough to the Atlantic that the cold Benguela current does most of the cooling work. These vineyards face southwest to catch that wind, planted in deep clay-rich granite soils as unirrigated bush vines at a low yield of 3 to 4 tonnes per hectare. The wine gets made properly first. Reductive handling to protect the fruit, 14 days of fermentation at 14 to 15°C, then two months on lees for texture. Only after that does the alcohol come out, by spinning cone under vacuum at low temperature so body and color survive the process. What lands in the glass is light yellow with a green tint, ripe tropical fruit and yellow peach over the classic gooseberry note, with fresh acidity and a long finish. It took Silver at the 2025 World Alcohol Free Awards. Vegan friendly and low in calories. The cellar's own pairing call is West Coast mussels or oysters.