Last week, we recovered seven cages of 2011 Cabernet Sauvignon that had spent six months 60 feet below the ocean’s surface in specially designed cages. CBS This Morning sent their team to document the Phase II extraction calling it,
“The new technique that could revolutionize the wine industry.”
Two of the cages or 24 bottles will be made available to Wine Club Members in a two bottle set with the same wine aged on land this summer.
The first two opportunities for the public to taste this wine will be 18-person events at The Sanctuary on Kiawah Island, S.C. and The Palm Restaurant in Orlando, Florida this fall. More tasting locations will be announced in the coming weeks at www.miranapa.com, but if you’re interested in joining us for one of these two events, please contact our concierge Molly (888-819-4668, email@example.com) for more information.
As you know, for the last 18 months, Mira Winery has been experimenting with a new process for aging wine that holds the potential to revolutionize the way the industry thinks about aging. To date, the experiment has been conducted in two phases where data is collected and then the wine is analyzed against the same wine aged on land.
Mira President Jim “Bear” Dyke, Jr., Winemaker Gustavo Gonzalez and Charleston sommeliers Patrick Emerson and Garth Herr, confirmed a distinct difference in the wine’s taste and aroma. This further confirms sentiments of almost all of the 126 who blind test tasted Phase I this past fall.
Now you too can participate in the Aquaoir experiment. You can find out more information about how here or contact Molly.