Campbells Wines has some vegan options

Address: P.O. Box 44
Rutherglen, VIC, 3685
Australia
Phone: +61 2 6033 6000
Fax:
Email: sales@campbellswines.com.au
URL: www.campbellswines.com.au
Checked by: Danielle
Double checked by: Sarah, Danielle
Added: 10 months ago

Products by Campbells Wines:

Company email (February 2014):
"I have just spoken with the winemaker who has informed me that they will be experimenting with a combination of bentonite and potato protein in the winemaking process as of next week."

Company email (February 2014):
"Here is a note from the winemaker regarding animal products in our wines:
All of Campbells fortified wines and red wines are vegan friendly, we do not use isinglass, casein or albumin on any of these products. All white wines previous to 2012 are also vegan friendly, however in 2012 we experimented with a new production method and we did use animal derived gelatine on producing our 2012 white wines. We are working on a way of eliminating gelatine from the “floatation” process but this will require further work next year as we have just started and gelatine was the recommended method to separate the solids from the juice. Hopefully in the future we will be able to use Bentonite an earth based product.

An update from the winemaker is that they will be experimenting with a combination on Bentonite and Potato protein to replace the gelatine in the wine making process from this week onwards.
Our wine is not produced anywhere else and is manufactured solely here at the winery."

Company email (February 2014):
"I have checked with our winemakers and they have confirmed with me that there has been no change to the process previously stated in the below email."

Company email (August 2012):
"All of Campbells fortified wines and red wines are vegan friendly, we do not use isinglass, casein or albumin on any of these products. All white wines previous to 2012 are also vegan friendly, however in 2012 we experimented with a new production method and we did use animal derived gelatine on producing our 2012 white wines. We are working on a way of eliminating gelatine from the “floatation” process but this will require further work next year as we have just started and gelatine was the recommended method to separate the solids from the juice. Hopefully in the future we will be able to use Bentonite an earth based product."