“HARDEST WINE I HAVE EVER MADE”
David Lowe, immediately after bottling, May 2010

SO2 or 220 on your label is a preservative added to wine and is used to counter  the effects of oxidation or ageing. It has always been added to wine and until recent times was the only weapon against microbial spoilage. Wine is ½ way between grape juice and vinegar, so to take away your principal weapon of sulphur  then you have to be crazy or stupid.

All my other wines have sulphur but in low amounts; for the better the grapes and winemaking then the less need there is for its use.

However with preservative free, the wine has no shelf life and should be consumed within a day of opening. You can extend it a little by putting the wine in the fridge once opened

I am sensitive to sulphur, so this is why I made such a wine

To make a preservative free wine you generally need a red wine with lots of strength since the colour, tannin and alcohol are natural preservatives and a  natural barrier to oxidation.

It involves very careful handling, minimal interference and good technical capabilities to ensure that the wine remains pure and of the highest quality.

In addition the wine is also organically grown and organically made. The bud logo and certification number are the garauntee that no pesticides, inorganic fertilizers, genetically modified processes and ingredients were used in the total production of the wine.

It was not made with maturing in mind so the wine needs to be stored below 20 Centigrade and consumed within 8 – 12 months. Lots of people who are worried about preservatives, those  who love good wine, and those with allergies would be attracted to this wine.

Click here to view the tasting notes and to purchase this wine...

Read this great little story about Davids path to Preservative Free wines on the Australia Plus website...