The undersea wine cellaring service is 1,000m deep and 150km off the Atlantic Coast and will open next year.
Frank Labeyrie, of Chateau du Coureau in Côtes de Bordeaux Cadillac, hopes to open his cellaring service, Vin Mille Lieu Sous Les Mers – a pun on the French title of the Jules Verne’s classic, Twenty Thousand Leagues Under the Sea – in mid 2013
Labeyrie believes that the ocean’s constant cool temperatures, zero oxygen and zero light will help the wines age slowly, so keeping intensity of fruit for longer, and deepening flavour.
He has aged 10,000 bottles of his own wine in the Arcachon Bay for the past five years, at a depth of only 5m, but is certain the benefits will increase with the depth.
The wine will be secured in reinforced stainless steel boxes, capable of withstanding pressure of up to one ton per cubic metre, secured to the ocean floor, and each equipped with cameras and a tracking device, and with a wax seal over the bottles’ original corks and capsules.
Read more… decanter.com