Mira Winery Makes History With Ocean Aged Wine

Mira Winery concluded a historic three-month experiment in the Charleston, S.C. Harbor May 21 when the Napa-based producer of fine wines recovered four cases of its 2009 Cabernet Sauvignon from 60 feet below in the Atlantic Ocean. Mira is the first American winery to successfully experiment with aging wine in the ocean.

“There is no doubt that the ocean holds a potential gift to wine,” said Mira Winery President, Jim “Bear” Dyke Jr. “The success of Phase I makes us more committed than ever to going back down in the fall with twice the cages for twice the time.”

In February, Mira Winery began Phase I of its project by submerging cages filled with its wine to test how it would be affected if aged in the ocean, experimenting with the major elements that can affect aging — temperature, humidity, pressure, motion, light – or lack thereof – and oxygen. The experiment follows generations of European wineries that have explored the ocean’s impact on wine.

Mira Winemaker Gustavo Gonzalez, and Communion Wine Club Advanced Sommelier Patrick Emerson first tasted the wine before sharing the results on a conference call with Mira Wine Club Members.

“In full disclosure, I am a big fan of the control wine which was on land,” said Emerson. “I am quite surprised – shocked at how quickly these two wines have changed paths – something magical has happened with Aquaoir. The signature difference might be in the riddling motion of the tides.”

“It’s not better, its not worse and it is definitely different,” said Gustavo Gonzalez. “The land wine is tighter versus Aquaoir aged wine which is more complex and broad, more open and relaxed. The result is proof certain that we have more to learn.”

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