For four decades, the Giesen Group has worked tirelessly to make award-winning wines.
Founded by Theo, Alex and Marcel Giesen, the family-owned business has created a strong culture of innovation within the New Zealand wine industry.
Duncan Shouler, Director of Winemaking at Giesen Group, has worked closely alongside specialists to create award-winning wines while also venturing into non-alcoholic offerings.
When asked what motivated this business venture, Shouler said that Giesen Group recognised the global consumer shift towards health and wellbeing, which included moderation and mindful consumption of alcohol.
The company embarked on this journey in 2020, developing a range of non and low-alcohol alternatives.
“At the time, we had embarked on a company-wide fitness challenge, which included no alcohol for a month,” explained Shouler.
“This became a big motivation for our winemaking team to start trialling how premium, low-calorie alcohol-removed wine could taste.”
The first alternative they explored was Sauvignon Blanc, as the Giesen Group knew that the intense aroma and concentration of Marlborough Sauvignon Blanc would ensure a true-to-style wine without alcohol.
Four years later, the company increased the range to six wines, including Sparkling Brut, Sauvignon Blanc, Pinot Gris, Riesling, Rosé, and Merlot.
Giesen Group received an overwhelmingly positive response from consumers, who praised the taste and quality of its non-alcoholic wine. Through cutting-edge spinning cone technology, Giesen Group has created a range of products with a similar flavour profile to regular wine.
They became the first New Zealand winery to use this technology to produce alcohol-removed wines, solidifying their status as a crafter of premium-quality alternatives.
“What truly distinguishes our no-alcohol wines is the meticulous attention we pay to ensure they are low in calories and low in sugar,” said Shouler.
“We start with a full-strength base wine, using premium New Zealand grapes carefully selected by our winemaking team during harvest, ensuring the production of high-quality, great-tasting, low-calorie, no-alcohol wines.”
For Giesen Group, there is more flexibility to innovate within the no-alcohol category as it faces fewer legal restrictions than wine. Innovation within this category can range from flavoured and functional beverages to different packaging formats.
Giesen Group has remained at the forefront of the industry through continuous investment in cutting-edge technologies such as spinning cone machines and decanters. They have combined a passion for winemaking with a commitment to excellence and sustainability, setting new standards within the wine industry.
“To meet the increasing global demand for our no-alcohol wines, we have just started operating a new, larger spinning cone machine, the SCC10,000, at the winery,” he said.
“With eight times the production capacity, this machine will enhance our de-alcoholisation capabilities and provide us with greater opportunities for innovation and quality improvement.”
The company has made its intentions very clear: to continue to find innovative solutions within its non-alcoholic offerings to meet consumer demands.
To read more trade talks, click here.
