Non-Alcoholic Wine Alternative • Still • Vegan & Gluten-Free • Serve - Chilled in a wine glass • Food Pairing - Steak, ragù, barbecued vegetables PROFILE Dark berries with forest floor earthiness, firm tannins, and a spiced finish. PROCESS FRUIT - Plums and beetroots are roasted separately to intensify the sugars. Fir pine needles give a forest floor aroma across the top of the nose. TANNIN - French oak and red wine skins are cooked at very high temperatures to extract maximum tannin. SALINITY - Gluten free soy sauce (Tamari) provides salinity and creates a moreish sensation. ACIDITY - Verjus from Viognier grapes from the Goulburn Valley, Australia. BALANCE - A touch of raw sugar added to the blackberries to take the edge off the tartness. NUTRITION Servings per container: 5 Serving size: 150 mL / 5 fl oz Kilojoules per serve: 213 kJ Calories per serve: 51 Protein: 0.2 g Gluten: 0.0 g Fat - Total: 0.0 g Fat - Saturated: 0.0 g Carbohydrates - Total: 12.5 g Sugars - Total: 7.5 g Sugars - Added: 0.0 g Sodium: 75 mg INGREDIENTS Water, verjus, Stanley plum, beetroot, Shiraz grape skin, blackberry, fir pine, sugar, tamari, ancho chilli, French oak. STORAGE Store in a cool, dry place. Refrigerate after opening and consume within 5-7 days. NOTES Natural sediment may occur; agitate gently before serving. The use of natural ingredients may result in slight variances in colour and profile.