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  • Out of stock
    Unfortunately this product has been discontinued and is no longer available. A non-alcoholic aperitif from Aecorn with a bitter, citrus-led flavour. Inspired by traditional recipes and 17th century English herbal remedies, Aecorn have created an aperitif with complex notes of orange, grapefruit, bay leaf and honeycomb. Try adding to a spritz for a citrusy, bitter edge.
  • De Bortoli Wines is a third generation family wine company, established by Vittorio and Giuseppina De Bortoli in 1928. They emigrated to Australia from their mountain village in the foothills of the Italian Alps, near the historic town of Asolo, and their Italian heritage still drives the way the family makes its wine. Always looking forward, De Bortoli have launched new zero alcohol wines under the popular Willowglen range. The wines are made using the Sigmatec technology, which ensure elimination of alcohol with minimal aroma loss. A fruity 0% non-alcoholic wine, this is aromatic with floral notes on the aroma thanks to the Gewurztraminer. The palate has plenty of grapefruit, peach and floral flavours. This is an easy-going white to enjoy by itself or try matching with Asian cuisine  
  • De Bortoli Wines is a third generation family wine company, established by Vittorio and Giuseppina De Bortoli in 1928. They emigrated to Australia from their mountain village in the foothills of the Italian Alps, near the historic town of Asolo, and their Italian heritage still drives the way the family makes its wine. They make the wine in the usual way and then gently remove the alcohol to retain flavours and aromas, ensuring a higher quality end product. A really well made non-alcoholic wine, this is very fruity on the aroma with strawberry jam and blackberry notes. The wine is ripe and fruity on the palate with plenty of smooth red berries, plum and vanilla oak. Not too sweet with a really nice tang. Enjoy on its own or delicious with pasta or barbecued meats
  • Located over the Bassin of Thau and all along the Via Domitia, the Vineyard was created in 1330. It was the property of a religious order: the Holy-Spirit order. During the religious wars, monks abandoned their properties. Several families took care of the vineyard but its name was given by François Engarran in 1595 when he became the owner. The vineyard then remained in the Engarran family until 1652. In 1966, the Morin family (winegrowers from father to son since 1830) became the vineyard’s owner under Albert Morin’s authority. It is totally under the AOP Picpoul de Pinet. The estate is located on a calcareous plateau covered with very small stones and fine sand. Near the Bassin of Thau, the vines face the Morning sun. The Tramontane, dominant, dry and cold wind blows the clouds and dries out the soils. This lack of water is partially balanced by the sea sprays coming from the Bassin of Thau. Made from Piquepoul grapes grown on clay and limestone soil. Piquepoul is the latest ripening grape of the vineyard. It is harvested at the end of September and even sometimes at the beginning of October. Night harvest in order to preserve aromas and freshness. Immediate pressing and cold settling at a very low temperature. Once fermentation is achieved, the wine is aged on fine lees with regular stirring of the lees in order to bring richness and roundness. Bright and pale yellow wine with very fresh aromas of white flowers, acacia and hawthorn; fresh and saline palate but with a slight roundness for a Picpoul. This wine is a 'gourmet' Picpoul. Good to go with salmon, swordfish, scallops, oysters, clams and rich cream or butter sauces, fish pie, mahi mahi with mango & avocado salsa salad or a salad topped with strawberries and goat cheese...    
  • Sale!
    The Domaine du Moulin Camus is based in Vallet, a small town to the West of Nantes within the Loire region. François Boulanger heads-up a family domaine that controls some 45-hectares, 25 hectares of which are classified as Muscadet. 100% Melon (organic) 35 year old vines schist soils. Battonage (lees stirred). This wine is the signature style of the region with some lees ageing giving the wine a soft texture with notes of pear, apple and citrus. It also has good acidity and a mineral background making it a good pairing with fresh seafood, spicy oriental noodles with vegetables and a piquant sauce or blinis topped with seafood Vegan
  • Sale!
    Calçada is a producer in Northern Portugal, the Minho, where this unique wine comes from. A producer making a selection of wines from varieties such as Alvarinho. This is their classic Vino Verde. Very fresh, light and easy drinking. Lowish in Alcohol at only 10% Great for summer drinking Vegan
  • Sale!
    Lyme Bay is a small, dedicated West Country company passionate about producing delicious and award-winning English Wines, Fruit Wines, Ciders, Meads and Liqueurs from their home in Devon’s beautiful Axe Valley. A delicious blend of damson and elderberry with notes of festive spices. Just heat gently in a saucepan and serve warm (with a tot of brandy!) on chilly winter evenings. Perfect for Christmas but actually a tasty low alcohol drink at any time of year, try topping up with tonic to make a long spritzer! Vegan
  • Out of stock
    Carbonated flavoured drink based on de-alcoholised wine. Expressive, with intense fruity notes, dominated by white flowers and muscated white grapes. Well-balanced on the palate, good structure and finish Natural grape profile with fine & elegant bubbles Vegan
  • Out of stock

    In 1991 Will Davenport planted 5 acres of vines at Horsmonden in Kent, while simultaneously working for a Hampshire vineyard and, unintentionally, this became the beginning of a life-long business as a wine producer.

    26 years later the vineyards now make up 24 acres, grown on 5 parcels of land, 9 grape varieties and a multitude of soil types and micro-climates. The vineyards are mostly at Horsmonden in Kent, with a smaller vineyard next to the winery at Rotherfield, East Sussex.

    Will was always a keen supporter of organic farming and in 2000 he made the decision to convert all the vines and winery to organic systems, certified by the Soil Association.

    Davenport's ever-popular Pét Nat, a purely natural wine, is fermented by natural yeasts with no added sulphites. It is a light, refreshing, slightly cloudy sparkling wine and is absolutely the perfect summer drink. The wine is bottled during harvest while the wine was still fermenting, keeping a light fizz in the bottle. It has a slight yeast sediment adding a great yeasty edge to the fruit aromas. This is a natural wine in every way and is difficult to make, so Davenport only use the best grapes available to them that they know will end up with the right flavours and balance in the wine. The alcohol level is low, at 8.5%. Grape Varieties: Auxerrois (73%), Pinot Meunier (13%), Faber (14%) Try as an aperitif or with shrimp & veggies in a light coconut green curry, charcuterie board, mature gouda style goat cheese, cured boar sausage or salty nuts Vegan
  • Planted in 1972, formerly the most northerly vineyard in the world. Located in a three sided walled garden that has a radiating effect on the vines and raises average temperatures by approximately 1 deg C. The majority of the vines are pruned to guyot single and double depending on the strength of growth of the individual vine.The layout of the vineyard is slightly northerly to suit the layout of the land.The vineyard is tended to entirely by hand. 100% Madeline Angevine
    The Walled Garden White is now 100% barrel aged. Renovated barrels from Bordeaux (Seguin Moreau barrels), meaning that although there is oak it does not overpower the wine it also means that flavours of stone fruit are enhanced. There is zero filtration meaning more mouthfeel, whilst there being no added sugar.The wine is racked with bentonite only – making it a vegan and gluten free product.
    Pale appearance with flashes of gold, with honey, peach, apple, orange and lemon zest and a smooth soft mouth feel – hints of orange and citrus fruit conclusion - hints of honey, peach and apple on first impression followed by refreshing acidity that leads to a refreshing and balanced wine.
    A good all-rounder as it has decent weight, it can therefore be equally at home with Tofu or fish and chicken both grilled and fried Vegan
     
  • The wines are made by Kieron Atkinson of the English Wine Project at Renishaw Hall in Derbyshire.

    Founded in 2011 by Kieron, who left the British Army after nine years’ active service to start a new career in English wine; the English Wine Project supports and champions English and Welsh wine to help improve the quality of its production across the U.K

    Kieron completed the only UK wine production course and became Technical Advisor for the UK branch of the Rothschilds. By June 2011 Kieron had taken over the historic vineyard at Renishaw Hall in north Derbyshire, where he looks after the site and produces multiple award-winning wines, conducts wine tours and oversees the development of the wine product to bring it to today’s widening market.

    Riderless Charger is the ultimate expression of Pet Nat. No chemical additions have been made to produce this wine: NO SO2 NO finings NO filtration and NO cold stability products.

    The artwork on the label is that of Freddy Paske, who is an award-winning figurative artist focusing on the relationship between what is shown and what is seen. Freddy was Queen Elizabeth II's final artist in residence.

    Made from 90% Pinot Blanc and 10% Pinot Noir with an abv of just 10.5% from a wild ferment of indigenous yeasts. The ferment finishes in the bottle in order to preserve those wonderful bubbles! The wine was also racked a couple of times to reduce sediment (but not too much as it’s important not to lose those unique flavours).  The wine was then riddled, disgorged and topped-up with more Pet Nat as in the Tradition Method way, the wine was then sealed with a crown cap.

    Expect some sedimentation and tartrates to form. This may lead to some gushing if not poured directly after opening. Served well chilled.

    Naturally bright pink hue, with hints of citrus, strawberries, yellow pear and sherbet. Textured, fresh and ripe with just a slight titillation from the sparkle!

    Try with a freshly baked apple tart & custard, locally sourced pork pie or a shredded pork stir-fry (plus veggie equivalent would be just has good)!

    Vegan

  • Out of stock
    Sale!
    Over 300 years ago, it was common for physicians to distill herbal remedies using copper stills, harnessing the power of nature & alchemy to solve medical maladies. In 1651, one such physician, John French, published The Art of Distillation, documenting these non-alcoholic recipes. At that same time, a family in Lincolnshire had started farming, hand-sowing seeds using baskets called ‘seedlips’. Centuries later, Ben Branson stumbled upon John French’s recipes. Ever the tinkerer, he was inspired to purchase a small copper still and experiment with distilling herbs grown in his garden at home. After a few months’ time, while dining at an upscale London restaurant, Ben ordered a non-alcoholic cocktail. To his dismay, he was served a pink, sugary drink that neither paired with the meal, nor the atmosphere. And so began two meticulous years of perfecting the world’s first distilled non-alcoholic spirit–combining Ben’s farming heritage, love of nature & design, and fulfilling the need for a sophisticated non-alcoholic option. Do you know someone who loves citrus-flavoured drinks? This zesty, citrus blend is made using three types of Mediterranean orange, ginger, lemongrass & lemon peel. A cool prickle of Japanese sancho peppercorn gives this non-alcoholic spirit a bright, dry finish. Simply serve 50ml over ice, top with a premium tonic & garnish with a twist of orange peel Vegan  
  • Sale!
    Tillingham is set amongst 70 acres of rolling hills and woodlands with far reaching views along the Tillingham River valley and across to the fortified, hill top town of Rye, East Sussex, to the sea and the Romney salt marshes beyond. Tillingham are committed to farming in a diverse, poly-cultural way, they believe this is not only a highly sustainable approach, but in conjunction with biodynamics, aims to restore soils to an optimum level of organic matter and microbial and wider ecological diversity.
    36% Bacchus 33% Madeline Angevine 28% Ortega 3% Müller Thurgau Minimal Sulphur added. Wild ferment Zero filtration zero fining. 10% abv
    Ortega – crushed, destemmed and foot trodden. 10 days maceration before being pressed and finishing fermentation in stainless steel tank, transferred to old oak barrels for one month, before concrete vat for 6 months. Madeline Angevine – small amount (6%) whole bunch macerated for 3 days then pressed into stainless, remainder co-fermented with Bacchus in stainless steel. Bacchus – small amount (6%) fermented in stainless, remainder co-fermented with Mad Ang 38% (of total) has spent time in Oak barrel. Müller Thurgau – whole bunches were pressed, juice fermented in stainless steel. The four parts were blended into stainless tank before bottling in small batches by gravity.
    Hazy and pale green gold in appearance. Brimming with elderflower, citrus and white peach on the nose, with a hint of soft spicy notes. Saline, zesty and with grip from the skin contact and minerality from the concrete vats. Go local! Whiting; Dabs; Pouting; Dogfish; Dover Sole and Bass to name a few. Or spread your wings and hook up with sushi, sashimi or tempura Biodynamic
     
  • Vallformosa Cava is a brand with more than 150 years of experience in making wines and cava of the greatest quality. Established in 1865 in Vilobí del Penedès, southwest of Barcelona, in the heart of the Cava D.O, Vallformosa creates cavas of premium quality, which display an unconventional, singular character of their own. These are cavas with a youthful spirit for enjoying at any time, enhanced by the care taken to achieve the utmost quality. Key to this approach is the close relationship between Vallformosa and its grape suppliers, of which 500 growers are members of the ‘Soc Vallformosa’ club. This initiative offers growers support and benefits throughout the year, such as technical advisory services, the implementation of industry best practices, training, tastings, meteorological warnings via a specially developed app, and phytosanitary alerts. To enhance this relationship further, Vallformosa promises fair payment terms to its growers, paying 30 days from receiving the grapes at harvest, whilst other wineries will often pay 30 days after rating the wine, in approximately February the following year. Vallformosa has been working for a long time towards achieving the maximum expression in organic grapes and is painstakingly respectful of origin and the environment. The company has an agreement in place with the Pla de Manlleu Farmers’ Association (AAPM) to promote the ‘+500’, a vine-growing area in the Upper Penedès, at more than 500 metres altitude, which yields slower-ripening, premium-quality grapes for Vallformosa’s wines and cavas. Vallformosa pioneered the implementation of environmental measures and was one of the first companies to install its own biological wastewater treatment plant. 100% of Vallformosa’s electricity consumption comes from renewable energy, 99% of all the waste generated is recycled or reused, and 40% less water than the industry standard is consumed during the production process. Vallformosa uses lighter, low density bottles that save raw materials and reduce CO2 during transport, both for the glass processing plant and the final consumer. Manual and mechanical harvesting of Macabeo: early September. Xarel·lo: mid-September. Parellada: first week of October. Dealcoholisation of white wine by low temperature vacuum distillation through rotating cone columns. Addition of sugar in the form of rectified concentrated must. Pasteurisation and carbonation. Bottled under pressure. Fantastic for any occasion! Pale yellow, clean and bright. Initial aroma of white fruit, like pear or apple that ripens through the aromas of banana, to finish with more tropical and exotic aromas like pineapple or mango. It has a soft and pleasant entry, with an imposing structure to the palate, tropical aromas, leaving a delicate and long lasting aftertaste. Recommended to be served at any time, as an aperitif or with all types of food. Serve at 7-8°C.
    0.0 % Vol. RESIDUAL SUGAR: 60 g/L Vegan
  • Sale!
    Walter S Siegel is a prestigious winery from Pfalz wine region in Germany. It was founded in 1897 by the eponymous Walter S. Siegel to create his very own Riesling wines. Situated north-west from Frankfurt, the winery produces both red and white wines but the most popular are indeed the Riesling whites. At 0.5%, this first quenching Riesling is bright, pale yellow in colour. The palate shows all its variety-specific fruitiness; peaches, pears, some mineral notes, signature petroleum and mouthwatering finish. Having the minutest traces of alcohol present, make this the perfect tipple for crab, prawn or oysters, or why not have a dabble with sushi!

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