McGuigan Zero

McGuigan releases alcohol-free Zero range

October 31, 2019
By Alana House

McGuigan Wines is entering the alcohol-free market with the launch of McGuigan Zero.

The McGuigan Zero portfolio comprises five de-alcoholised wines; a Shiraz, sparkling, rosé, Chardonnay and Sauvignon Blanc. They will be available through leading independents and the Coles Liquor Group from next month, priced at $12 RRP.

The McGuigan Zero wines have been in development for more than two years and employ technology unique to the brand’s Buronga Hill winery in NSW.

McGuigan uses the latest spinning cone technology, working at low temperatures to gently remove alcohol after the fermentation process, ensuring the wines maintain their delicate fruit flavours.

The winemaker said the launch was in response to changing global trends, which have seen the alcohol-free sector gain increasing momentum as one in five Australians say they are actively avoiding alcohol.

Temporary abstention is also increasing with the proliferation of movements including Dry July and Ocsober.

According to IRI data, making health improvements is the biggest reason consumers cite for cutting back, with Australians drinking on average 1.6 days a week – down from 1.7 days in 2017. As moderation trends continue to impact consumer behaviour, new drinking occasions are emerging for low and alcohol-free brands.

Neil McGuigan; McGuigan Zero

McGuigan Wines’ Chief Winemaker, Neil McGuigan, said: “Spinning cone technology has enabled us to play around with its capabilities in making low and alcohol-free wines.

“For the last few years, we have been experimenting with our winemaking to deliver an alcoholfree wine, which has the most vinous and varietal character possible.

“The biggest challenge is to make the flavour profile of the finished product as close to a wine at full-strength as we can.

“The technology we have is market-leading and uses low temperatures to remove the alcohol, which means the wine retains freshness and purity of flavour. To get the finished product down to a lower ABV requires further refinement, but we have identified that this is possible to achieve while maintaining wine-like qualities.”

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