The pairing of Cabernet Sauvignon and Tempranillo makes some sense for a dealcoholised red. Cabernet brings structure and blackcurrant depth, Tempranillo adds plum and a touch of warm spice, and together they give the wine enough character to survive the process. It pours deep ruby with ripe blackcurrant and cherry on the nose, plus earthy undertones and a faint violet note. On the palate there's dark berry fruit, gentle cocoa, and a whisper of vanilla. The tannins are soft, which works in its favour here. Without the alcohol to carry body, harsh tannins would make it taste thin and astringent. As it is, the finish is dry with some lingering dark fruit and spice.