The company claims its innovative technique, involving distillation at very low temperatures, preserves the aromas and flavours typically lost in alcohol removal.

“The whole concept is really about retaining as much taste and flavour in our mid-strength and no-alcohol wines, which is really important for this emerging consumer category,” winemaker Toby Barlow said.

The process, which the company says took two years to perfect, aims to cater to a growing market of “health-conscious” drinkers. 

“Up to 58 per cent of people have stated that they’re looking to reduce their alcohol intake,” spokeswoman Sarah Parkes said.

The wines were tested on the streets of the Barossa Valley and received largely positive reviews. 

“It’s quite sweet, sauv blanc is usually not super sweet, but I wouldn’t know that it’s non-alcoholic, but it’s quite lovely,” local Emma Holmes said.

“I’m definitely conscious of my health and how much alcohol I’m consuming so something like this that has no alcohol, yeah really good option,” Stuart Jenkins, another taste tester, said.

More alcohol-free product lines are currently in the making.