Treasury Wine Estates has spent just under US$10m on bringing its production of no- & low-alcohol wine in Australia in-house.
An additional facility at the group’s site in the Barossa Valley in South Australia has been officially opened this week. At a cost of AUD15m (US$9.8m), the new machinery contains dealcoholisation technology alongside “patent-pending processes for treating the aromatic component of wine that locks in flavour”.
According to the Penfold’s owner, the system “has been designed to overcome challenges with existing processes for removing alcohol from wine that change its chemistry and impact richness, body and ‘mouthfeel’”. Among the brands to benefit from the new facility with lower-ABV extensions in the near-future are Pepperjack and Squealing Pig.
“Blending our winemaking credentials with customised technology helps us create great-tasting wine that has less alcohol, or none at all,” said group winemaker Toby Barlow. “We’re creating products and consumer experiences that we know wine lovers all over the world are looking for.”
Also announced today was a new-to-market brand, Sorbet, which will have an ABV of 8%. The mark will include a prosecco, a rosé, a sauvignon blanc, and a shiraz, blended with flavours such as lemon, mango and passionfruit. Sorbet will go on sale in October, although further details were not disclosed.
Last month, TWE confirmed the pending departure of CEO Tim Ford after five years in the role. Ford will make way for Sam Fischer, currently CEO of Kirin Group’s Lion division in Australasia, at the end of October.
