De Bortoli makes this in Australia using low-temperature vacuum distillation, which at least gives the wine a fighting chance of retaining the fruit character that Shiraz is known for. It comes through well enough: dark berry and black cherry up front, a touch of pepper and cocoa, with vanilla and some oak sitting behind. The mouthfeel is smooth with soft tannins, and the finish is gentle rather than grippy. At 14-16°C it drinks like a proper glass of red rather than a fruit juice approximation. Deep ruby red in the glass with flashes of purple. Vegan-friendly.