This is made possible with the use of SurePure's patented photopurification technology that cleans liquids with ultraviolet light, providing a 'green' alternative to traditional preservative methods, ensuring less harmful chemical intervention for the consumer.
Winemaker Patterson, who has 11 Years experience in winemaking both locally and abroad, says, "Now I get to offer my own wines under my name that are healthier for consumers with no added sulphites, which is a dream come true.
"I personally get an allergic reaction to wines that have high sulphite content, therefore I have always strived to make wines with lower sulphite content and SurePure has given me the tools to achieve my ultimate goal of making wines completely preservative free with no added sulphite. Now consumers can be assured that the wine is microbial stable without the negative effects of preservatives."
According to Patterson, the range has under 10 parts per million, that is produced naturally during fermentation, compared to the average of 80 to 120 normally found in wines. Putting it into perspective, he says that the legal limit of total sulphite levels in dry wines is 150 parts per million or milligrams per litre in red wines and 160 total parts per million in white wines.
"My wines have more or less 2% of this potentially harmful chemical, compared to other premium wines on offer highlighting how much healthier they are for the consumer. I have always wanted to make wines in my own name and the plan is to offer sulphur free wines of top quality now and for many vintages to come."
According to Steve Miller, VP sales & marketing at SurePure, the launch of the range marks the first time a full range of premium wines has been specifically tailored using the SurePure technology.
"It is exciting for us because it shows how a talented winemaker can use the technology, which was developed in South Africa, as part of his wine crafting skillset to extract the very best out of each varietal and still deliver the benefits of extraordinarily low sulphite levels to the consumer."
"We believe it has pushed new boundaries for the technology and its oenological applications with both fresh young wines and older, more matured wines under the same brand, demonstrates both the efficacy and safety of the technology. This launch paves the way for broader acceptance and use of the technology in the wine industry not just as a 'problem-solver' but also as a useful creative tool to help unlock the best in wine."
Government legalised the use of ultraviolet light energy for liquid purification in oenological practice in 2010, paving the way for South Africa's winemakers to replace traditional wine filtration systems with photopurification technology, resulting in less harmful chemical intervention.
"Focusing on reducing sulphur content serves to ensure impeccable cellar and vineyard practice, resulting in a more sustainable and less environmentally invasive approach to wine-making in totality," says Miller.
Italy is already using the SurePure technology for oenology consumer trials and wine trials are currently underway in Australia, Chile and the USA.
"The technology is already being used by other industries for photopurification of sugar syrups and fruit juices and we see great potential for our technology in the wine industry," he concludes.
The range, which will be available at specialty wine merchants and at select restaurants, includes fresh, young wines and older, more matured wines, under the brand name.
For more information, go to www.surepureinc.com.
