Carl Jung has been making dealcoholised wine since 1908, when Dr Carl Jung patented the vacuum extraction process that removes alcohol at low temperature, leaving the aromatic compounds largely intact. This Cabernet Sauvignon is made from Spanish grapes and put through that same process today. In the glass it pours a deep ruby red. On the nose there is blackcurrant, a trace of pepper, and a subtle smokiness. The palate follows through with velvety fruit, some structure from residual tannin, and mineral notes that reflect the source vineyard's loess and clay soils. It finishes cleanly, the fruit fading rather than lingering. For a dealcoholised red it has genuine structure. The tannins are soft but present, which puts it ahead of many alcohol-free reds that taste like grape juice with ambitions.