Four Cases of Mira 2009 Cabernet Sauvignon Took A Plunge Into The Charleston Harbor.
Contemporary divers searching sunken ships for gold and jewels may have stumbled upon an unexpected treasure among the wrecks of the ocean floor–a new process for producing wine. Wine recovered from shipwrecks has been found to have a remarkable taste suggesting it may have actually been enhanced by underwater factors.
This led us to wonder: Can the ocean help us create a better wine?
We aimed to find out. In late February, we placed 48 bottles of our 2009 Cabernet Sauvignon in custom-made, submersible cages for 3 months to gauge the effects on the chemistry of the wine, and use the natural temperature, pressure and motion of Charleston Harbor to assist in the aging process.
We retrieved the submerged cages in late May, successfully completing Phase I of our ocean aging process. Click here to view a bottle. A taste test was conducted by our Winemaker Gustavo Gonzalez and Advanced Sommelier Patrick Emerson of Communion Wine Club. Click here to review their tasting notes. The wine has also been sent to California where it will undergo chemical analysis.
“Something magical has happened with Aquaoir” – Patrick Emerson
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Join the Mira Charleston Harbor Club to receive regular information about our experiment including tasting notes, chemical analysis and data we gather from the harbor.
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The wine housing was designed to withstand a harsh underwater environment including low temperatures, high pressures, and water currents while firmly securing the glass bottles without breaking.
The four cages are constructed to each hold one full case of wine consisting of 12 bottles. The modular design was employed to sample the wine throughout the process and monitor the progress of the batch.