Peter May wrote:Since its only underwater for 3 months it is hardly an experiment in ageing....
I know several wineries have done this, one which I follow is Souther Right in South Africa who put their Sauvignon Blanc 9 metres under False Bay for 2 years.
I saw pix of the bottles afterwards, they were covered in barnacles, and the wine quickly sold out ..
The Southern Right team has already conducted several tastings comparing the sea-aged and cellar-aged bottles. In all tastings the sea-aged wine was fresher, tighter, lighter in colour and less developed, while still showcasing a highly appealing additional complexity from bottle ageing. The land-aged wine has a rounder, fuller structure with more honeyed notes.
Exactly what makes the sea-aged wine fresher is unclear, but factors such as high pressure and the different vibrations of the under-sea environment are thought to play a role. Both the land and sea-aged wines experienced low to non-existent levels of ultra violet light and constant low temperatures. Source Southern Right/wine.co.za
This wine had cork closures - underwater there wouldn't be the oxygen effect on aging and the comparison description above sounds similar to comparing a screwcap closed wine with a traditional closure.