Noughty Blanc – De-alcoholised still white
55% Chenin Blanc and 45% Chardonnay.
The grapes were harvested from dry-land farmed vineyards in Western Cape, strategically planted on South-West facing slopes to capture cool breezes from the Atlantic Ocean and cold Benguela current. The vines are planted as bush vines. Deep soils from decomposed granite, clay rich, with good drainage.
With 14 days fermentation at 14-15°C, the grapes and juice are handled reductively to prevent oxidation and lock in fruitiness. The wine is left on lees for 2 months to add complexity. It is then dealcoholized by way of a gently spun cone technology. This is done under vacuum and at low temperature to ensure that the product retains its distinctive wine body, colour and flavour.
Notes of yellow apple, lime and chamomile are present on the nose, with aromas of honeysuckle, citrus fruit and jasmine on the palate. Elegant balance of acidity and fruitiness.
Alcohol: <0.5% Vol.
Residual Sugar: 2.8g/100ml
About the Producer
Amanda Thomson is the CEO and Founder of Thomson & Scott. After a successful career as an Arts Broadcaster at the BBC, she moved to Paris and studied for her Diploma in Wine at the renowned Le Cordon Bleu School. She noticed that people were becoming increasingly concerned about what was in their food, but no one was asking what was in their wine. Having been brought up on a vegetarian, no sugar diet by her health conscious single mother, she had a keen interest herself in healthy living. Her idea of creating a Champagne brand based upon honesty and transparency won Amanda the school’s coveted Entrepreneur Award. This led her to work with top wineries to craft her own line and create an entirely new sector in the wine industry: sparkling wines that cut unnecessary sugar, are organic & vegan certified, and above all clear about what’s in the bottle.
However when she looked into alcohol free wines, the offerings were depressingly bad; they didn’t consider the wine part seriously. Amanda thought she could take a sophisticated, vinous approach to crafting an alcohol-free sparkling just as she created their alcoholic counterparts. Time and research led her to southern Germany and Carl Jung, whose family has a patented method of de-alcoholization, dating from 1908. A partnership fermented, and Noughty, a perfectly balanced alcohol-free Blanc de Blancs was born.
The rise of the non-alcoholic market: projected to reach $1.6 trillion by 2025. ✭ consumers increasingly attracted to well-being ✭ young-minded drinkers also looking to support transparent wines made without unnecessary sugar and animal by-products, and from vines grown in a way respectful of their environment.
Thomson & Scott