Shipwreck Shiraz

Short and sweet, but here’s an interesting one from the Southern Tip. Bit of a gimmick, perhaps, but different…
Definitely different.

Obviously, if I’d been aware that it was down there, it wouldn’t have still been down there when they came to bring it back up, if you know what I mean.

I’d certainly be interested in trying some of this. Apparently:

A delicate sea saltiness lingers on the aftertaste

I could never have guessed. Who knows, maybe Hidden Valley have inadvertently hit on the way all wines should now be aged: marine maturation.

Full (and very interesting) story here.

  • Jacques Cousteau and his Calypso crew dived on the wreck of SS Maori (sunk Aug 1909) just south of Sandy Bay near Hout Bay. They recovered bottles of champagne which the French crew members proceeded to open and drink the contents. I am not sure when this took place but I think it was the late 1960s. The Champagne was declared to be a fine vintage – enhanced by five decades of Marine Maturation.

  • David Rogers > Interesting, thanks. I wonder if the seawater had penetrated the corks at all? Long time at a (relatively) low temperature must have had some effect.
    I think the barrel in the Hidden Valley instance must have been relatively porous. I can only hope that not too much of the red stuff escaped.