Yes, that’s correct. One winery is experimenting with aging wine underwater. It sounds like a crazy idea, but there is a reason behind the madness.
The impetus goes back to the year 2010. What happened that year was the discovery of cases of 170-year-old Champagne bottles underwater. They were from the ruins of a shipwreck in the Baltic sea, heading to the wine cave of Catherine II of Russia.
Once the bottles were recovered, the Champagne was very drinkable to the amazement of wine experts around the world. Could it be that the saltwater sea is a perfect environment for aging wine?
Ten years later, we turn to the winery of Wapisa. Wapisa is an Argentine winery in Patagonia in the region of Rio Negro. The winery is 25 miles from the Atlantic Ocean. One thousand, five hundred bottles of a Wapisa red blend wine are aging at two different depths in the Atlantic Ocean. One set is at 6 meters and the other is at 15 meters. The experiment will last seven months. Then the taste and comparison will begin with the cellar-aging wine and the ocean-aging wine. The hypothesis is that one month of aging in the sea equals one year of aging in a wine cellar.
The experimental wine is a 2017 red blend consisting of 50% Malbec, 30% Cabernet, and 20% Merlot. Patricia Ortiz is the owner of the Wapisa winery, along with the Tapiz and Zolo wineries in Mendoza. Several years ago we visited and toured the Tapiz Winery. It is a first-class organization with the latest equipment and great winemakers, including consulting winemaker Claude Berrouet, once the winemaker at the famous Chateau Pétrus in Bordeaux.
We love the Tapiz and Zolo wines. If you see them in wine shops, give them a try. They are terrific value wines. I particularly enjoy the Tapiz “Alta Collection” Malbec for $15. A year ago, I found the 2016 Wapisa Malbec at a Costco store for $14.99. The wine was fantastic and I posted a review on our sister Website, GoodCheapVino.com.
I expect to keep tabs on the experiment, and maybe even taste the wine in the future. I am looking forward to finding out if the underwater aging of wine is the new thing. If it works, perhaps the oceans of the world will be filled with wine bottles!