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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.
  • Sale!
    A crisp and refreshing non-alcoholic sparkling white wine made with 100% Chardonnay grapes from sandy and calcareous soils in southern Spain. Crisp acidity & strong effervescence with hints of green apples & citrus peel accompanied with a floral aroma. Great to get any party started - bring on the sunshine! Vegan
  • Sale!
    Alt. Sparkling Organic Rosé is a fresh and aromatic non-alcoholic sparkling rosé wine made with 100% Tempranillo grapes from sandy and calcareous soils in the middle of Spain. Crisp acidity & strong effervescence with hints of summer berries & watermelon accompanied by an aromatic aroma. This goes just as well for food as for parties. Perfect as an aperitif, and preferably with salmon, chicken, salads, hummus, quinoa, soft cheese and snacks Character: Medium Dry ABV: -0.0%
  • Out of stock
    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  
  • Sale!
    Being cautious is all about having the smarts to enjoy the finer things in life. You don’t need a higher percentage to have fun! There’s nothing to worry about, so simply enjoy! This beautiful vibrant red Shiraz with plush ripe berry fruit supported by soft tannins and sweet vanillin oak providing length and structure to this ready to drink red. Works well at the BBQ - anything juicy with a touch of sweetness such as burgers with BBQ sauce will go great with this little number! Vegan
  • 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. Vittorio's Italian family values remain at the core of De Bortoli, with a culture of hard work, generosity of spirit and the sharing of good food, good wine and good times with family and friends. Deen De Bortoli created his Vat Series with the idea of developing a range of delicious, full-flavoured wines at an affordable price. Deen personally selected the blends and chalked the numbers on the vats to identify them. The Vat Series includes traditional varietal wines and also wines made from interesting, newer varieties to Australia. Deen established a benchmark in Australian Botrytis Semillon with his intimate knowledge of local vineyards. Fruit is harvested from their own vineyards in Riverina and a couple of selected growers that produce Botrytis Semillon especially for De Bortoli Wines.
    The fruit ripened slowly over the summer months due to growing conditions with little rain falling until mid March which instigated the botrytis in the vineyard. Further showers over the next month kept the botrytis ticking along until we achieved a desired sugar content with plenty of botrytis present. Harvest began early May and lasted six weeks. Layers of nectarines, quinces, citrus flavours with a subtle hint of nougat nuttiness. Subtle oak interplay adds to the texture and a well balanced acidity gives length and structure to this delicious wine. A wine that can be enjoyed with a lovely selection of cheeses including Stichelton, Blue Cheshire, Oxford Blue and good old Stilton with dried fruits as your dessert or after dinner. It can also be served with an exotic fruit sorbet or peach melba 11.5% Vegetarian
  • 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!

    Paczków is one of the oldest Polish cities, city rights were granted to it at the beginning of the thirteenth century. Called the Polish Carcassonne Paczków offers a lot of attractions.

    It is the only Polish town surrounded by a defensive wall from the fourteenth century, with 19 towers and three gate towers preserved in excellent condition.

    Located at the foot of the 'Hopla' hill reigning over Paczków is based on light sandy soil with coarser quartz debris.

    And at the foot of the vineyard, next to the historic barn from the eighteenth century, there is an even more advanced in years historic cowshed. In this restored building there is a wine cellar and rooms where the wines are produced!

    Siegerrebe (literally 'Victory vine' in German) is a white wine grape that is a must try!

    Hople's individual wines are named after car models from the Metamuseum Automotive which is right next to the vineyard.

    Very good white wine of the Siegerrebe variety, in aroma reminiscent of gewürztraminer from which it derives. Apple and floral notes dominate the nose, a noticeable note of tea rose. The taste is strong, thick, lively, long remains in the taste buds. It's a dry wine that texturally feels as though it’s going to be a dessert wine! Lush!

    Try with Riebekuchen (potato fritters served with stewed apples), honey-glazed ham or a lightly spiced coconut curry

  • Out of stock
    Created by Will Davenport in his back garden... and organic!

    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.

    This English wine has aromatic peach and floral fruit with a background of yeasty flavour and a soft broad palate - a wine with real structure which can be drunk now. The 2019 growing conditions produced a slightly more restrained ripeness than the previous year, fresher and retaining a crisp backbone. A wine that could be kept for a couple of years, or enjoyed in its youth. It will age to become softer and more aromatic over the next 6 - 12 months. The blend of varieties includes Bacchus, Ortega, Faber, Siegerrebe and Huxelrebe that blend together to make a complex, fragrant and balanced dry white wine. No yeast is added because the grapes have yeast on their skins. The alcohol is 11.5% giving the wine a wonderful lightness and delicacy. 10% of the blend in was fermented in large foudres (massive oak casks traditionally used in Alsace) which gives the wine a really soft texture and smooth creamy structure - without making the wine taste of oak. Waldorf salad is a must or good old fish and chips but do make sure you include the peas! 10.5% Vegan
  • Out of stock
    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
  • We are Lost in a Field, think different, drink different, join us on our mission! Here’s to the crazy ones, the misfits, the rebels, the troublemakers, the round pegs in the square holes. Lost in a Field is on a mission to rescue the fast disappearing heritage grape varieties planted in the UK in the last century and to craft them into delicious, low intervention pét-nat using traditional winemaking methods. Established by Tim Wildman MW in 2021 with help from Darcy Gander. This is their Great British old vine story, seen through the technicolor prism of the German cross heritage grape varieties planted in the 1960s, 70s and 80s by eccentric amateurs. They are helping to rescue abandoned and neglected old vine plots through the Lost Vineyard Preservation Society. This is a grassroots movement, bringing together local communities and the UK wine trade through volunteer programs, crowdsourced funding and collaborations with like-minded businesses. The 2022 Lost in a Field ‘Frolic’ pét-nat is a blend of 14 heritage grape varieties from vineyards in five English counties, most of which were planted in the 1980s and 1990s with the oldest being established in 1972. The wine is made from a majority of Madeleine Angevine for aromatics, Reichensteiner for acidity, Schönburger for perfume, with Triomphe d’Alsace and Rondo for colour and small amounts of Bacchus, Huxelrebe, Ortega, Madeleine Sylvaner, Siegerrebe, Seyval Blanc, Phoenix, Dornfelder and Leon Millot The 2022 wine has a beautiful and remarkable colour – coral pink, lychee skin or candy floss? You’ll be the judge. From three and a half tonne of fruit they made 2920 bottles.. Alcohol 9.5% Free SO2 0g/L Total SO2 9 g/L Residual sugar (RS) 1.4 g/L Delicate aromas of red current and raspberry lead to a featherlight body (just 9.5%) and a gentle mousse that is soft and foaming rather than aggressively fizzy with creamy flavours of rhubarb and gooseberry fool. Tastes like a wild English hedgerow and has the weight and drinkability of a Gin and Tonic. Perfect summer sipping! In a nutshell: Fruity, fault free, zero sulphur English pét-nat made from heritage grape varieties from old vines. 9.5% “Tastes like summer, and dangerously drinkable" – Tamlyn Currin,
  • 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! 5.5% Vegan
  • 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
  • Sale!
    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)!


  • Out of stock
    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!
    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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