Ocean ageing enhances the maturation process
producing a fresh and complex wine with incredible length and finesse.
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.
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.
The grapes for our Ocean Aged Vintage Cuvée are sourced exclusively from the Burder Family vineyard in the Whitlands. At 874m above sea level it’s Victoria’s highest altitude vineyard – perfect for the production of cool climate sparkling wine.
Our Ocean Aged Vintage Cuvée is aged on lees for a minimum five years, with 1-2 years submerged in the ocean. Ocean ageing enhances the the maturation process producing a fresh and complex wine with incredible length and finesse.
The ocean provides ideal conditions for cellaring and maturation, with filtered light, hydrostatic pressure, and relative constant temperatures. In the case of sparkling wine, there is another element that can enhance the maturation process – the gentle motion of ocean currents.
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 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