More than two years in the making, Treasury Wine Estates has launched a $15 million low- and no-alcohol wine production facility in the Barossa Valley. The build features state-of-the-art dealcoholisation technology, with world-first patent pending processes for treating the aromatic component of wine that locks in flavour.
IWSR research forecasts a 5 per cent compound annual growth rate for the Australian no- and low-alcohol wine market between 2024-2028. Data shows that 50 per cent of wine drinkers are reducing their alcohol intake, but taste continues to be the biggest barrier to purchasing wine that’s lower in alcohol.
IWSR head of No- and Low-Alcohol Insights, Susie Goldspink, said as the no-alcohol category matures, consumers want more than just an absence of alcohol.
“They want products that deliver on taste, complexity, and overall drinking experience. This evolution is pushing the category further, prompting brands to innovate and raise the bar in terms of quality and variety,” Goldspink said.
Treasury Wine Estates Chief Supply and Sustainability Officer Kerrin Petty said the new facility “cements” its position as a “global pioneer in winemaking”.
“This state-of-the-art technology and proprietary process for de-alcoholisation is our latest step in building a hub of innovation, technology and sustainability in the Barossa Valley, where we’ve been crafting wine to delight consumers for more than a century,” Kerrin said.
It houses customised, exclusive equipment alongside proprietary processes that delicately process the wine’s extracted essence as part of the dealcoholisation process, allowing winemakers to protect the components responsible for the wine’s flavour and fragrance.
Kerrin said the system was designed to overcome challenges with existing processes for removing alcohol from wine that change its chemistry and impact richness, body and ‘mouthfeel’.
In October last year, ingredients company IFF released its enzyme solution, Diazyme Nolo, said to help produce better flavour profiles and mouthfeel in beer. NoLo could be the brakes needed on the decline in beer consumption, with the category being the fastest growing when it comes to no- and low-alcohol sales.
Technological advancements are striving to keep pace with changing consumer preferences and a growing focus on moderation and well-being. TWE was an early pioneer in the no- and low- alcohol category, introducing a range of Seppelt low-alcohol wines in 1993.
TWE’s facility will produce the next generation of low- and no-alcohol wines for brands in TWE’s global portfolio including Squealing Pig and Pepperjack, to complement other low- and no- alcohol offerings in the Matua, 19 Crimes, Lindeman’s, and Wolf Blass brands.
TWE also announced a new-to-market low-alc brand, Sorbet, developed with Endeavour Group that will be launched in October. In 2022, NoLo products made up five of Endeavour’s top 10 fastest growing sub categories.
Sorbet blends traditional varietals like Prosecco, Rosé, Sauvignon Blanc, and Shiraz with fruit and berry flavours such as passionfruit, mango and lemon, and has a lower ABV of 8 per cent.
Head of Commercial Wine for Endeavour Group, Leigh Firkin, said, “The new Sorbet range is a high quality, diversified selection of lower-alcohol wine that responds to consumers wanting refreshment in their drink. For consumers, the artisanal nature of wine needs to be reflected in lower-alcohol alternatives as much as full-strength versions – and that comes through with a fresh take on classic varietals in Sorbet.”
TWE Group Winemaker, Toby Barlow, said bringing the de-alcoholisation process in-house would improve the quality of no- and low-alcohol wines, giving consumers more choice while reflecting the character of the grape varietals.
“The complex interaction of aromas and flavours that reflect people and place is part of the joy of wine. Blending our winemaking credentials with customised technology helps us create great-tasting wine that has less alcohol, or none at all. We’re creating products and consumer experiences that we know wine lovers all over the world are looking for,” Barlow said.
Sarah Parkes, Sales and Marketing general manager of TWE’s global premium division, said the expansion of its no- and low-alcohol range reflected the growing popularity of the category.
“Flavour has historically been a barrier for wine drinkers exploring a no- or low-alcohol alternative – this technology has helped us solve the flavour puzzle, and it’s had outstanding feedback from consumers so far. With award-winning low and no alcohol wines already under our belt, we’re looking forward to sharing this next generation of great-tasting wines with consumers from next month,” Parkes said.
