Awatere Valley wine brand LV by Louis Vavasour has announced the release of its LV Ocean-Aged Marlborough Methode Traditionnelle, New Zealand’s first sparkling wine aged in the ocean depths.
This ocean-aging experiment pushes the boundaries of sparkling wine production, exploring the influence of the ocean environment on the maturation process.
Inspired by a historical account of unearthed champagne bottles from a shipwreck still drinking beautifully, Louis Vavasour embarked on a controlled experiment to explore the potential effects of the ocean environment on premium sparkling wine maturation.
Specially designed cages containing bottles of LV Methode Traditionelle were submerged 25 meters deep in the waters of the Marlborough Sounds for 18 months.
Following the retrieval, Master of Wine Simon Nash and Master Sommelier Cameron Douglas conducted a blind comparative tasting.
Compared to the cellar-aged LV Methode Traditionnelle, which maintained its classic elegance, the ocean-aged expression displayed remarkable freshness and drive.
This suggests a definitive variation in the wine’s profile, influenced by the unique environment of ocean ageing on the sparkling wine’s characteristics.
This limited-edition release features only 50 exclusive two-pack cases. Each case offers a unique opportunity for discerning wine enthusiasts to experience a groundbreaking innovation in sparkling wine.
The side-by-side comparison allows for a firsthand exploration of the contrasting profiles – the traditional cellar-aged and the revolutionary ocean-aged Methode Traditionnelle, both from the same bottling.
“We are excited to unveil this limited release and share the results of our exploration,” says Louis Vavasour.
“The LV Methode Traditionnelle, both cellar-aged and ocean-aged, represents our ongoing commitment to quality and exploring new possibilities within the world of sparkling wine.
“This project underscores our dedication to continuous improvement and pushing the boundaries of what is possible.”
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