OCEANS SERIES
At present, there are 400 bottles of Edwards Chardonnay and Cabernet Sauvignon undergoing a 12-month maturation process at a depth of 18 meters in the Southern Ocean’s Flinders Bay, Augusta.
While submerging wine bottles underwater may not be a conventional practice in the wine industry, many winemakers and enthusiasts have been exploring this innovative method that is believed to create an exceptional aging environment capable of enhancing wine’s flavour and aroma. When executed appropriately, with adequately sealed glass bottles, the water’s constant temperature and pressure can help maintain the wine’s freshness and prevent oxidation, resulting in a smoother and more balanced taste. Additionally, the underwater environment provides the ideal atmosphere, with the absence of light and oxygen, as well as natural temperature regulation, which can help preserve the wine’s colour and aroma.
Camera Equipment: Aquatech Water Housing with FujiFilm GFX100s / GF 23mm / GF 80mm
