Wednesday's Domaine

The idea first came to Hemsley in late 2020 during the COVID period, after he began looking for a way to produce a better alcohol-free wine. The brand was brought to market in July 2022, initially launching with two still wines. Winemaker Fergus Elias blends the de-alcoholised wines with natural ingredients to achieve the finished products.

The production process begins with fully fermented base wines from La Mancha. These are then gently de-alcoholised, meaning the wines are first brought to full alcoholic strength before the alcohol is removed using modern technology. The de-alcoholised base is blended with natural ingredients, and some wines incorporate quinine. Sparkling wines are held in tank under pressure for a minimum of 24 hours to create effervescence.

Wednesday's Domaine draws on several grape varieties: 100% Airén Blanco for its whites, 100% Tempranillo for its reds, a blend of Airén Blanco and Tempranillo for rosé, and 100% Verdejo for its sparkling wines. The range spans still whites, reds, rosés and sparkling wines, all at 0.0% ABV. The wines contain sulphites.

The brand has secured listings in Michelin-starred restaurants and sees particularly strong demand during Dry January. Wednesday's Domaine is positioned for non-drinkers, those who are pregnant, and designated drivers.