OCEAN AGED
Vintage Cuvée
Ocean ageing enhances the maturation process
producing a fresh and complex wine with incredible length and finesse.
Ocean Maturation
Unlike traditional storage, the gentle motion of ocean currents maintains the yeast lees in suspension. This increases the surface area to volume ratio of yeast to wine and enhances the process of yeast autolysis.
Philosophy
Our winemaking philosophy is very much hands-off. We want to capture a time and place in bottle with minimal intervention. The vineyard and vintage conditions dictate the terms, and ultimately, the final blend that goes to bottle. Ocean ageing simply enhances maturation.
Origins
The grapes for our Ocean Aged Vintage Cuvée are sourced exclusively from the Burder Family vineyard in the Whitlands High Plateau. At 874m above sea level it’s Victoria’s highest altitude vineyard – perfect for the production of cool climate sparkling wine.
Ocean Ageing
Our Vintage Cuvée is aged on lees for a minimum five years. Ocean ageing retains the wines’ freshness and youthful character while also enhancing the flavours of maturation. It’s a beautiful thing.
Ocean Currents
The ocean provides ideal conditions for cellaring with constant temperatures, filtered light, hydrostatic pressure and minimal sound. For sparkling wine, there is another element that can enhance the maturation process – the rocking motion of ocean currents.
Ocean cellaring
Cellaring bottles on the ocean floor enables the gentle motion of ocean currents to maintain the yeast lees in suspension. This enhances maturation process and the development of flavours like freshly baked bread, pastry and brioche.
The Palate
The palate is layered with flavours of stonefruit, brioche, green olives, vanilla and exotic spice. Ocean ageing imparts a deep set mineral expression and silky texture that underscores a finish of remarkable poise.
Try it for yourself