Spier De-Alcoholised 0.5% Shiraz

You don’t have to skimp on flavour if you’re cutting down on alcohol! Simply switch things up with Spier’s de-alcoholised wine range. With no added flavourants and no artificial additives, these wines contain less than 0.5% alcohol and offer delicate nuances on the palate.

Available in a de-alcoholised Chenin Blanc and de-alcoholised Shiraz, each wine is wonderfully food-friendly, versatile and guaranteed to keep you on your toes. 

This semi-sweet, unwooded wine offers aromas of black and red berries with a dash of pepper. The cherry-laden palate features sour plums and ripe mulberry on the finish complemented by a mouthwatering salinity.

R 510.00
6 Bottle CaseSingle Bottle 750ml



This highly versatile wine is not only stunning on its own as an aperitif: it’s also gorgeous with patés, terrines, rillettes and white-rinded cheeses like brie.



Anton Swarts – Cape Wine Master

Coastal region – Western Cape

A combination of factors plays a part in producing this lighter style wine, namely: specific vineyard blocks and site selections, soils that are light and sandy, harvest timing, lower yield per hectare, clones that ripen at lower sugar levels and canopy management.

The winemaking process starts like any other wine: the grapes were hand-harvested at optimum ripeness, in the cool, early morning, then destemmed, slightly crushed, and lightly pressed. A small portion of the slightly pressed juice was blended with the free-run juice and left to settle overnight. The following morning, the clear settled juice of the individual block selections was racked from the lees to stainless steel tanks and inoculated with yeast to start fermentation.

A few days later, while the wine was actively fermenting, the pre-selected tanks for the proposed blend were chosen. By this point, a small volume of alcohol had formed in these wines and it was here that the wines were de-alcoholised using Spinning Cone Technology.

De-alcoholising occurred in two stages. The first stage, under vacuum and at low temperatures, extracted the wine’s volatile flavours and aromatic soul. The second stage removed the neutral alcohol and added back the extracted flavour and aromatics. The dealcoholised (non-alcoholic) base wine was then left to complete the alcoholic fermentation with the remaining sugars and nutrients still available in the base wine.

After alcoholic fermentation, the wine was kept on its fine lees to add body and elegance. The wine was de-alcoholised again to achieve the classification of de-alcoholised wine. It was then cross flowed, and sugar adjusted to achieve harmony and balance and to soften the perception of acidity. Finally, the wine was tartrate stabilised and bottled.

No flavourants or artificial additives were added. 


Alc: 0.5 % vol
TA: 5.30 g/L
pH: 3.49
RS: 26.4 g/L

Energy (kJ) 70
Protein (g) 0.2
Carbohydrates (g) 3.9
Of which total sugar (g) 2.4
Total Fat (g) 0.00
Dietary fiber (g) 0.0
Total Sodium (mg) <5.96