The grapes come from J. Lohr's estate vineyards in Monterey County and Paso Robles. Ariel ferments and barrel-ages the wine in the usual way, then strips the alcohol using cold reverse osmosis - the process runs below 55°F, which means the wine is never heated and the volatile aromatics have a better chance of surviving. In the glass it pours a deep ruby with violet edges. There's black currant and ripe cherry on the nose, a thread of cocoa, and a faint suggestion of vanilla oak. The palate has more structure than you typically get from a dealcoholised red - soft tannins, moderate acidity - and the finish stays dry rather than collapsing into sweetness. The body is lighter than a full-strength Cabernet, but the fruit reads as genuine rather than confected. Among dealcoholised reds, it's one of the more convincing options at this price point.