Niel Patterson

SA’s first sulphite-free wine range

  • by Spotong
  • Feb 9, 2014
  • 378
Neil Patterson Launches a range of sulphite free wines.

Neil Patterson Wines launched a range of sulphite-free premium wines, made possible with the use of SurePure’s patented photo purification technology, that cleans liquids with ultra violet light, providing a ‘green’ alternative to traditional preservative methods, ensuring less harmful chemical intervention for the consumer.

Winemaker Neil Patterson, who has 11 years’ experiences in wine-making both locally and abroad, says that wine is his passion. “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,” he explains. 

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 Neil Patterson brand including: a 2013 Sauvignon Blanc from the Helderberg Mountain area in Stellenbosh; a 2009 Merlot from the Constantia area; and a 2012 Chenin Blanc and 2012 Cabernet Sauvignon from the Franschhoek Valley.

Neil Patterson Wines launched a range of sulphite-free premium wines, made possible with the use of SurePure’s patented photo purification technology.

Patterson says that each wine is unique in style and taste. “I have sourced from single vineyards in different areas that are suited to the cultivar and to the style of wines I wanted to end up in the bottle,” he explains. “Vineyards ultimately give you the soul of your wine, so their origin, soil and climate is vital in creating the end product.”

He says that he believes there is market demand for a premium range that offers high quality sulphite free wines for discerning wine drinkers who are searching for the unpreserved ‘green' alternative.

“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,” he adds. “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 Neil Patterson Wines are for the consumer,” he says. “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 Neil Patterson Wine range marks the first time a full range of premium wines has been specifically tailored using the SurePure technology.

“It is very exciting for us because it shows how a talented winemaker can use the SurePure 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,” he says.

“We believe it has pushed new boundaries for the technology and its oenological applications and with both fresh young wines and older, more matured wines under the same brand it demonstrates both the efficacy and safety of the technology,” he adds. “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 ultra violet light energy for liquid purification in oenological practice in 2010, paving the way for SA’s winemakers to replace traditional wine filtration systems with photo purification 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 SurePure technology is already being used by other industries for photo purification of sugar syrups and fruit juices and we see great potential for our technology in the wine industry,” he concludes. 

Winemaker Neil Patterson, who has 11 years’ experiences in wine-making both locally and abroad, says that wine is his passion. “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,” he explains. 

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 Neil Patterson brand including: a 2013 Sauvignon Blanc from the Helderberg Mountain area in Stellenbosh; a 2009 Merlot from the Constantia area; and a 2012 Chenin Blanc and 2012 Cabernet Sauvignon from the Franschhoek Valley.

Patterson says that each wine is unique in style and taste. “I have sourced from single vineyards in different areas that are suited to the cultivar and to the style of wines I wanted to end up in the bottle,” he explains. “Vineyards ultimately give you the soul of your wine, so their origin, soil and climate is vital in creating the end product.”

He says that he believes there is market demand for a premium range that offers high quality sulphite free wines for discerning wine drinkers who are searching for the unpreserved ‘green' alternative.

“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,” he adds. “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 Neil Patterson Wines are for the consumer,” he says. “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 Neil Patterson Wine range marks the first time a full range of premium wines has been specifically tailored using the SurePure technology.

“It is very exciting for us because it shows how a talented winemaker can use the SurePure 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,” he says.

“We believe it has pushed new boundaries for the technology and its oenological applications and with both fresh young wines and older, more matured wines under the same brand it demonstrates both the efficacy and safety of the technology,” he adds. “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 ultra violet light energy for liquid purification in oenological practice in 2010, paving the way for SA’s winemakers to replace traditional wine filtration systems with photo purification 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 SurePure technology is already being used by other industries for photo purification of sugar syrups and fruit juices and we see great potential for our technology in the wine industry,” he concludes. 

Neil Patterson Wines launched a range of sulphite-free premium wines, made possible with the use of SurePure’s patented photo purification technology, that cleans liquids with ultra violet light, providing a ‘green’ alternative to traditional preservative methods, ensuring less harmful chemical intervention for the consumer.

Winemaker Neil Patterson, who has 11 years’ experiences in wine-making both locally and abroad, says that wine is his passion. “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,” he explains. 

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 Neil Patterson brand including: a 2013 Sauvignon Blanc from the Helderberg Mountain area in Stellenbosh; a 2009 Merlot from the Constantia area; and a 2012 Chenin Blanc and 2012 Cabernet Sauvignon from the Franschhoek Valley.

Patterson says that each wine is unique in style and taste. “I have sourced from single vineyards in different areas that are suited to the cultivar and to the style of wines I wanted to end up in the bottle,” he explains. “Vineyards ultimately give you the soul of your wine, so their origin, soil and climate is vital in creating the end product.”

He says that he believes there is market demand for a premium range that offers high quality sulphite free wines for discerning wine drinkers who are searching for the unpreserved ‘green' alternative.

“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,” he adds. “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 Neil Patterson Wines are for the consumer,” he says. “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 Neil Patterson Wine range marks the first time a full range of premium wines has been specifically tailored using the SurePure technology.

“It is very exciting for us because it shows how a talented winemaker can use the SurePure 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,” he says.

“We believe it has pushed new boundaries for the technology and its oenological applications and with both fresh young wines and older, more matured wines under the same brand it demonstrates both the efficacy and safety of the technology,” he adds. “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 ultra violet light energy for liquid purification in oenological practice in 2010, paving the way for SA’s winemakers to replace traditional wine filtration systems with photo purification 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 SurePure technology is already being used by other industries for photo purification of sugar syrups and fruit juices and we see great potential for our technology in the wine industry,” he concludes.