Shiraz

McGuigan takes the long route to this one. The fruit is grown in New South Wales and fermented into real wine first, then the alcohol is removed using spinning cone technology, which works at low temperature so the aromatics survive the trip. What is left sits at 0.5% ABV and pours deep red, with subtle spice and vanilla riding over plum and forest berry on the nose. The palate carries genuine length, sweet blackcurrant fruit and a balanced finish. Residual sugar lands at 39 grams per litre, which reads high on paper but is normal in a dealcoholised red, where a little sweetness stands in for the body alcohol used to supply. Nothing artificial is added to compensate. Serve it slightly cool rather than at room temperature and put it next to beef. The family behind the label has been making wine in the Hunter Valley for over a century. 750ml.