De Bortoli, The Very Cautious One Shiraz 0.0%, NV

'One-Liner'
A soft, juicy Aussie red without the alcohol – ripe berries, plum and gentle spice wrapped in smooth, easy-going tannins.

Tasting Note
Bright ruby red in the glass, with inviting aromas of raspberry, blackberry and ripe plum joined by cherry and a touch of sweet spice. The palate is soft and generously fruity, with juicy red and black berries supported by gentle tannins rather than heavy structure. A subtle vanillin note adds a little warmth and roundness through the middle, while fresh berry character keeps things lively. The dealcoholisation leaves this lighter than a conventional Shiraz, but there is still enough body and fruit to make it feel properly red-wine-like at the table. Smooth and approachable on the finish, with plum, cherry and spice lingering gently.

Country: Australia
Region: New South Wales
Sub-Region: Riverina
Grape(s): Shiraz, Petit Verdot, Ruby Cabernet, Viognier
ABV: 0.0%
Friendly: Vegan, Vegetarian, Sustainable

Awards & Critics' Scores
n/a

The Story
The Very Cautious One comes from De Bortoli, the Australian family winery founded by Vittorio and Giuseppina De Bortoli in 1928 and now one of the country’s best-known family-owned producers. Fruit for the wine comes from the warm Riverina, where Shiraz develops plenty of ripe berry character and naturally soft tannins. The wine is first fermented conventionally, including several days on its skins to build colour and flavour, before the alcohol is removed using SIGMATEC vacuum technology. By distilling under reduced pressure at just 30–35°C, De Bortoli can remove the alcohol at a much lower temperature than conventional distillation, helping retain more of the wine’s original fruit and aroma. The Riverina vineyards are also certified through Sustainable Winegrowing Australia, fitting neatly with De Bortoli’s long-running ambition to reduce waste and environmental impact across the business.

Perfect With... (click me for the recipe)
- Meat/fish: Grilled lamb koftas with lemon and herbs
- Vegetarian: Roast aubergine with spiced tomatoes and whipped feta
- Vegan: Smoky Lentil and Roasted Pepper Stew with Olive Oil Potatoes