Ocean Aged Wine in Charleston – “Aquaoir”
Mira 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 2013, 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, S.C. Harbor to assist in the aging process – a process we coined at “Aquaoir“.
Curious for more about the ocean aging wine? Read more at Aquaoir.com
We retrieved the submerged cages from the Charleston Harbor in late May 2013, 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 was also sent to California where it underwent chemical analysis. Click here to view.
“Something magical has happened with Aquaoir” – Patrick Emerson
On November 6, 2013 we started Phase II of the experiment, sinking twice as many bottles (eight cases) for twice as long (six months). Simultaneously the Mira team embarked on a national Aquaoir tour, a seven city, seven day, blind wine-tasting tour that included wine and culinary experts, restaurant partners and local participants selected through Facebook to taste the land-aged wine versus the ocean-aged wine.
On November 11, 2014 we continued with Phase !!! of the experiment, sinking seven cases of wine, and for the first time including a white wine, our Chardonnay! Stay tuned to find out what we learn.
How can you participate? We are making it easier for wine enthusiasts to join the Aquaoir movement, and contribute to the discussion about the impact of aging wine under water. Click here to learn more or contact our Concierge Molly (888-819-4668 / firstname.lastname@example.org).
For additional details about Mira Charleston Harbor’s Ocean Aged Wine Experiments, read our mentions in:
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.
- Sun Herald lists Aquaoir as a 2015 Drinking Trend
- The Telegraph profiles Mira Winery’s ongoing ocean aging “Aquaoir” experiment
- Aquaoir Underwater Wine Experiments Continue as Captured by The Post & Courier
- Mira “Breaking Barriers & Revolutionizing the Industry”
- Orlando’s The Palm will be the first to pop corks on ocean-aged wine
- More Wineries Experimenting with Aquaoir, reports Decanter
- Mira Winery Aquaoir Wine Taste Test & Chef Pairing Dinner
- Getting Down to Business: Ocean Aging “Insane Until It’s Not”
- CBS This Morning: “The new technique that could revolutionize the wine industry”
- WWL in New Orleans reports on Mira Winery’s potential “game changer”
- Wines taking on “divergent aging paths”: The Drinks Business
- Mira Continues with Phase II Aquaoir Ocean Aging Experiment
- Mira Winery’s Innovative Approach featured in The Charleston Mercury
- Interested In Performing Your Own Aquaoir Experiment?
- Watch & Learn: Aquaoir 101
- Cheers to Mira! Winner of “Best Media Relations Campaign”
- First Hand Accounts From The Aquaoir Tour
- Last 12 Bottles of Aquaoir Ocean-Aged Wine On Sale
- Cheers to Mira! Mira featured on Fox & Friends
- Aquaoir Wine Tasting Survey Results
Watch Mira Winery Make History
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.
Each cage is constructed to each hold one full case of wine consisting of 12 bottles. The modular design was employed to sample the wine throughout the ocean aging process and monitor the progress of the batch.