After a long day of wine tasting in Chile, I was flipping through the TV channels and stumbled upon a Spanish speaking channel talking about a winery called Cavas Submarinas. What was interesting is that you order a bottle of Cavas Submarinas wine, and instead of going to the cellar to fetch it, the sommelier puts on a wetsuit, dives into the Pacific ocean, emerges with a bottle, and comes back to your table to open it, dripping wet.
The Cavas Submarinas line consists of a Chardonnay, Sauvignon Blanc, Pinot Noir Carmenere blend, Carmenere, Syrah, and a Cabernet Sauvignon. The winery sinks containers of bottles along the coastline at specific depths (in SECRET locations), from 10 to 30 meters with the pressure of the ocean and cool temperatures keeping the wine fresh. The wines are aged beneath the waves from six months to a year. The winery asserts that the constant submarine temperature of 8°C, and the unique combination of ocean pressure, luminosity and wave movement gives the wine “…a roundness, a more Champagne-like flavor.”
With this in mind, I wonder if some enterprising winery in Kelowna or Penticton would try the same with Lake Okanagan, or maybe one of the Vancouver Island wineries?
If you can read Spanish, here is the Cavas Submarinas website.