Misty Cliffs
Founder's Story
I grew up in South Africa, and then life led me to Boston after college. Working with the top importer of South African wines, I totally fell for the ‘magic’ of wine during my awesome 15-year stint in the industry. To me, wine’s all about those special connections, making unforgettable memories, and making meals extraordinary.
But, you know how it is - the demands of my job meant I was sipping wine almost every day. Eventually, I was itching for a change, but I couldn't find a non-alcoholic option that hit the spot. Nothing seemed to taste good enough or feel worth drinking, and that itch wouldn’t go away. That’s when I set out to create Misty Cliffs, a premium non-alcoholic wine.
To keep those flavor profiles top-notch, we’re all about premium vineyards and top-tier craftsmanship. That’s why we went on a quest to find one of the most talented winemakers worldwide. With tons of experience under his belt, spanning countless years in the art of winemaking, we’re excited to bring his expertise to the table here at Misty Cliffs.
We use cutting-edge technology and techniques to de-alcoholise our wines, but our wine-making practices are very traditional. As with all wine, the true heroes are the vineyard. We carefully hand-select the ideal vineyards from regions we know and understand. In this way, we produce wines of high aromatic complexity and balance.
Philosophy
We use standard winemaking practices to produce our de-alcoholised range of wines. During fermentation, we take great care to retain all the beautiful flavours to ensure true varietal characters remain in your glass.
The alcohol is removed at low temperatures under vacuum via spinning cone technology and done in two passes. With the initial pass, 100% of the wine’s volatile flavour and aromatic essence is captured and set aside.
During the second pass, we remove the neutral alcohol from the wine. After this, we add the essence from the first pass back to the de-alcoholised wine - giving you all the flavour of a premium wine without the restriction of alcoholic content.
It's like deconstructing the wine, removing the alcohol, and building the puzzle again. We only use additives that are allowed in traditional winemaking and strictly adhere to our wine laws. The wine is then bottled, as with any standard wine.
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