• NON4 Roast Beetroot & Sansho bottle
  • NON4 Roast Beetroot & Sansho
  • NON4 Roast Beetroot & Sansho macro detail in wine glass
  • NON4 Roast Beetroot & Sansho taste profile
  • NON4 — Late One
  • NON4 Roast Beetroot & Sansho how it's made
  • NON4 — Long Lunch
  • NON4 Roast Beetroot & Sansho nutrition panel
  • NON4 Roast Beetroot & Sansho bottle
  • NON4 Roast Beetroot & Sansho
  • NON4 Roast Beetroot & Sansho macro detail in wine glass
  • NON4 Roast Beetroot & Sansho taste profile
  • NON4 — Late One
  • NON4 Roast Beetroot & Sansho how it's made
  • NON4 — Long Lunch
  • NON4 Roast Beetroot & Sansho nutrition panel

    NON4 · 0.0% alcohol · Chef Made

    Roast Beetroot & Sansho

    Sparkling. Drinks like a savoury red.

    Toasted, savoury vegetal notes with layered pepper.

    Regular price $30.00 USD
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    • Non-Alcoholic Wine Alternative

    • Sparkling

    • Vegan & Gluten-Free

    • Contains caffeine & soy

    • Serve - 150ml in a wine glass (6°C-10°C)

    • Food Pairing - Leafy greens (V, VG), ragu (V), woodfired meats/mushrooms

    • Occasion - Gourmet feasts, family celebrations, winter weekends

    The bottle

    Drinks like
    A savoury red
    Nutrition
    22 calories, 4.35 g sugar (0 g added)
    Serve
    Chilled, in a wine glass
    Ingredients
    Whole beetroot, sansho pepper, jalapeño, tamari, hōjicha, bay leaf, Murray River salt, verjus, water. Contains sulphites.

    Starter to dessert

    One bottle. The whole meal.

    NON4 Roast Beetroot & Sansho
    NON4 Roast Beetroot & Sansho One bottle · three courses
    1. 01 Starter

      Leafy greens

      Roast beetroot meets bitter greens; verjus keeps the plate bright while tamari adds savoury depth.

    2. 02 Main

      Ragù

      Hōjicha tannin and tamari carry slow-cooked richness; sansho lifts the finish.

    3. 03 Dessert

      Woodfired mushrooms & meats

      Char in the glass meets char from the fire, with beetroot sweetness balancing smoke.

    From lunch to late

    Ready when you are.

    NON4 Roast Beetroot & Sansho — Made for the long lunch
    01

    Made for the long lunch

    NON4 Roast Beetroot & Sansho — Made for the quiet one
    02

    Made for the quiet one

    NON4 Roast Beetroot & Sansho — Made for the late one
    03

    Made for the late one

    Ingredients

    Whole beetroot, sansho pepper, jalapeño, tamari, hōjicha, bay leaf, Murray River salt, verjus, water. Contains sulphites.

    Made, not de-alcoholised
    01
    Fruit

    Beetroots are roasted until the skin has charred and the flesh has cooked through. The charred beetroot is infused and steeped whole in the kettle.

    02
    Tannin

    Bay leaves and Japanese hōjicha tea.

    03
    Salinity

    Tamari carries an umami note.

    04
    Acidity

    Verjus from Semillon grapes from the Barossa Valley, Australia.

    05
    Balance

    Sansho pepper from Japan and jalapeño peppers are added for spice. No added sugar; the sweetness comes solely from the beetroot flesh.