Treasury Wine Estates (TWE) has opened a $15 million facility in South Australia’s Barossa Valley dedicated to the production of low- and no-alcohol wines.
The site features advanced new dealcoholisation technology, including a patent-pending process designed to retain the wine’s aromatic essence. Custom-built equipment and proprietary methods enable the removal of alcohol while preserving the complexity, body, and mouthfeel often lost in traditional alcohol-removal processes.
The facility will support a new generation of low and no-alcohol wines across TWE’s portfolio, including Squealing Pig, Pepperjack, Matua, 19 Crimes, Lindeman’s, and Wolf Blass. It will also introduce Sorbet, a lower-ABV (8%) range that combines classic varietals like Prosecco and Sauvignon Blanc with fruit flavours such as mango, lemon, and passionfruit. Sorbet will launch in October through an exclusive partnership with Endeavour Group.
“This state-of-the-art technology and proprietary process for de-alcoholisation is our latest step in building a hub of innovation, technology and sustainability in the Barossa Valley, where we’ve been crafting wine to delight consumers for more than a century,” said Treasury Wine Estates chief supply and sustainability officer Kerrin Petty.
The launch builds on TWE’s $165 million luxury winemaking expansion in the region, completed in 2022, and reinforces its commitment to innovation.
According to global beverage research firm IWSR, the low and no-alcohol wine category is forecast to grow at a 5 per cent compound annual rate through 2028, driven by growing consumer interest in moderation. Flavour, however, remains a key challenge for adoption.
