Goodvines

The brand was established by Jörn-Christian Göbert with a focus on a single production principle: removing alcohol through vacuum distillation, a method that operates at reduced pressure to lower the boiling point and preserve each wine's aromatic character. After dealcoholisation, Goodvines adds no concentrated grape must, no artificial sugars, and no flavour corrections. The bottle contains what the process leaves behind, nothing more.

That commitment to restraint extends across the full AF range, which covers whites, reds, and rosé, giving sober-curious wine drinkers access to familiar varietal styles without the alcohol. Distribution reaches specialist alcohol-free retailers and premium food service channels internationally.

Goodvines positions itself at the more austere end of the dealcoholised wine segment. Many AF wines compensate for stripped-out body with added sweetness; Goodvines does not, which makes the range a closer approximation to conventional wine but a less immediately accessible one for palates accustomed to residual-sugar labels. Whether that positioning finds sufficient audience at this stage of the category's development remains to be seen.