There are multiple ways to make your wines stand out from the crowd.
Make them organic, biodynamic, amber or natural. Choose a striking label, or uniquely shaped bottle.
But wines that have been immersed in the ocean to mature have a serious point of difference.
Meet Subsea Estate from Western Australia, which promises "a complete immersion in ocean winemaking innovation" .
These wines undergo fermentation and maturation on lees beneath the waves, stirred by the ocean swells, which create a different texture profile. Did the wines roll off my tongue, or was it the power of suggestion?
The Subsea Estate wines come in two different iterations; Land & Ocean ($40), and Pure Ocean ($120).
So think Margaret River semillon and shiraz partially, or fully, elevated under the Southern Ocean.
Land & Ocean wines are fermented on land then treated to southern maritime influence, while Pure Ocean is matured entirely on the "WineReef".
Subsea Estate has established its open ocean underwater ‘cellar’ in Rare Foods Australia’s 413-hectare ocean lease off Flinders Bay near Augusta.
Subsea Estate’s cellars lie 15 to 20 metres below the water where "consistent temperatures, oceanic pressure, and gentle currents create distinctive characteristics that speak of ocean rhythms and the seasons of the sea."
I preferred the more complex Pure Ocean version of the shiraz but the Land & Ocean version of the semillon.
I suspect it will take a few vintages to learn the ideal timing to evaluate the "unique flavour profiles that express their ocean provenance".
The wines are well made and stand up without their unique provenance, but certainly make an intriguing dinner party talking point or a brilliant mystery wine game subject.
“We’re excited to bring to Australians a totally new and unique drinking experience that’s a true taste of Margaret River," the founders say in their mission statement.
“We love working with our wonderful natural marine environment to produce wines that can’t be replicated on land. They’re a truly unique product of our magnificent region and our adventurous spirit.”
I preferred the more complex Pure Ocean version of the shiraz but the Land & Ocean version of the semillon.
I suspect it will take a few vintages to learn the ideal timing to evaluate the "unique flavour profiles that express their ocean provenance".
The wines are the brainchild of local abalone diver Brad Adams and French winemaker Emmanuel Poirmeur, sparked by a vision: "what if… Margaret River’s exceptional wines could be transformed by the very waters that make this region unique?"
The wines are well made and stand up without their unique provenance, but certainly make an intriguing dinner party talking point or a brilliant mystery wine game subject.
“We’re excited to bring to Australians a totally new and unique drinking experience that’s a true taste of Margaret River," the founders say in their mission statement.
“We love working with our wonderful natural marine environment to produce wines that can’t be replicated on land. They’re a truly unique product of our magnificent region and our adventurous spirit.”
More trials, and more grape varieties are on their way.
Subsea Cellar Door is at Lot 331 Augusta Boat Harbour, Leeuwin Road, Augusta, and is open daily.
Subsea Cellar Door is at Lot 331 Augusta Boat Harbour, Leeuwin Road, Augusta, and is open daily.
No comments:
Post a Comment