Made from California grapes using traditional winemaking, then passed through a spinning cone column to bring the alcohol below 0.5% ABV. The low-temperature extraction preserves the fruit character that would otherwise be stripped in harsher processing. The nose leads with black plum and ripe cherry, with a suggestion of warm spice behind it. On the palate the fruit is soft and round, with vanilla threading through in the background. The tannin structure is low, as expected for a dealcoholised red, but the texture is velvety rather than thin and the finish carries longer than many in this category. Worth pairing with food. Lamb, stews and tomato-based dishes work well without the wine getting overpowered.