Cabernet Sauvignon

Here is how the alcohol actually leaves. Edenvale ferments a full strength Australian Cabernet first, then runs it through a heat pump powered unit that splits the wine into three parts, being alcohol, dealcoholised liquid and aromatic essence, before blending the essence back into the liquid. The system loses about half as much wine volume as older technology and avoids repeated distillation, which is usually what strips a wine of its smell. What comes out is deep red, with blackcurrant, blackberry and cedar, a strong blueberry aroma and a smooth, rounded palate. Alcohol finishes under 0.5 percent and the bottle carries zero standard drinks. It handles the food a Cabernet should. Roast beef, lamb shanks, a juicy steak, burgers and hard cheese are all fair game.