Our Story
Glenn Eberbach is the winemaker of Ocean Aged Wines and creator of its Vintage Cuvée.
The idea of cellaring wine in the ocean was born some 30,000 feet above the Mediterranean Sea while working as a flying winemaker. An inflight magazine described the plight of a restaurateur who had no more cellar space. Looking to the ocean, they found the perfect cellar with constant temperatures, filtered light, minimal sound and hydrostatic pressure.
“It was a light bulb moment. If sparkling wine was cellared in the ocean, the rocking motion of ocean currents would maintain the yeast lees in suspension and enhance the flavours of maturation.”
“What started as a three month vintage became a five year tenure at the helm of Sicilian winery Barone Montalto – they made me an offer I couldn’t refuse. The role opened my eyes to minimalist winemaking practices and capturing the true essence of terroir. “
“In a year that growers would rather forget, the Burder Family Vineyard produced fruit that was perfectly balanced and without blemish. I was inspired to purchase my first parcel of fruit and start creating my own wine.”
“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 exact location of our wine is a carefully guarded secret. However, we do have a collaboration with Portarlington Mussel Tours who submerge our wine in Port Phillip Bay at a depth of 12-14m.”
”We hope you enjoy our wines as much as we enjoy making them.”
Frequently Asked Questions
Close Accordion
How did we discover the ocean aged process?
I’m often asked how I discovered the process. In truth, it was not my idea. I stumbled across it, quite by accident, on a flight from London to Rome when I was working as a flying winemaker. An inflight magazine discussed how a restauranteur had run out of space in his wine cellar. In his search for more space, he considered the ocean given it has perfect conditions for cellaring wine – filtered light, hydrostatic pressure and near constant temperatures.
This idea lay dormant in my mind until I returned to Australia. I thought, perhaps the ocean could provide an added benefit to sparkling wine if the bottles were submerged during tirage when the wine is still in contact with the yeast lees. If the currents acted like a crib and gently rocked the bottles, this would keep the lees mixed in suspension, increase the surface area to volume ratio of yeast to wine and enhance the process of yeast autolysis. It was worth a try.
We made the wine, submerged it in crates, waited 12 months, then riddled and disgorged. The results exceeded our expectations!
Blind tastings have shown that our ocean aged wines present with greater freshness, complexity and length compared with those stored in a warehouse. The colour remains much the same but the nose is fresher with lifted aromatics of lemon blossom, honey and brioche. The palate still holds its racy acid line but shows greater texture and weight with flavours of freshly baked bread, white peach and a chalky minerality that lingers long and true. The line of bead also presents much finer and noticeably longer. The exterior of the bottles remain untouched and speak for themselves.
I am also asked where we submerge our Ocean Aged wines but we would prefer to keep that a secret 😉.
Like to get in touch?
We’d love to hear from you.
You can email us direct at info@oceanaged.com.au, or fill out the form below.
