As with all good experiments, we were uncertain of what we might learn or where we were headed. Now only a year later we are certain that aging wine is more complex than previously thought, and we may be zeroing in on the factors that can have an impact.
After putting four cases of our 2009 Cabernet Sauvignon off the coast of Charleston, South Carolina for three months a year ago, we returned to the sea this past November with eight cases – seven of which were retrieved yesterday. Again, there is a real difference between the ocean-aged wine (Aquaoir) and the same wine aged on land.
We will continue to collect data, perform analysis and taste the wine.