Exploring the Depths of Wine Making: Subsea Estate’s Unique Approach

Brad Adams, co-founder of Subsea Estate in Western Australia, has just retrieved vats of his latest wine from the seabed just off the coast of Augusta. Partnered with wife and co-founder Jodee Adams and chief wine maker Emmanuel Poirmeur, he is creating a product unique in the southern hemisphere.

A Dive into Innovation

For the last two years, Subsea Estate has produced Semillon and Shiraz that has undergone its secondary fermentation 15 meters deep in the Southern Ocean. The idea was originally inspired by the 1998 discovery of thousands of bottles of 1907 Heidsieck & Co Monopole Goût Americain Champagne on the Swedish schooner Jönköping sunk off the Finnish coast by a German U-boat during World War I in 1916.

The Art of Subsea Fermentation

Poirmeur pioneered his unique subsea fermentation technique in the waters off France around 20 years ago with his company Wine Reef. Partnering in the Australian venture, he has developed the 265-liter poly vats anchored above the seabed. The latest batch of wine spent eight months swaying in the current at temperatures ranging from 19 to 22 degrees Celsius.

Adventure in Every Bottle

Every immersion is different due to random changes in ocean waves and winter storms, offering “the truest expression of that season” and making the winemaking process bold and unpredictable. The wines retain a unique spritz and flavor profile due to the autolysis process, creating a truly adventurous drinking experience.

Future Expansion and Exploration

With 15,000 bottles currently in production, Subsea Estate plans to scale up to 100,000 bottles in the near future. The next batch of vats will include Chardonnay and Cabernet Sauvignon in addition to Semillon and Shiraz. The founders also aim to expand to waters in other parts of Australia, South-East Asia, South Africa, and Miami.

Conclusion

Subsea Estate’s innovative approach to winemaking offers a unique and adventurous experience for wine enthusiasts. With plans for expansion and exploration, the future looks promising for this pioneering winery.

Images courtesy of Lauren Trickett