CHARLESTON, S.C.--(EON: Enhanced Online News)--Mira Winery announced today a national tour, taking place in seven cities in seven days, that will bring together select wine and culinary experts, restaurant partners and Mira Wine Club members and the public, to taste and compare recently recovered ocean aged wine (Aquaoir) to the same wine that was aged on land.
“We still have a great deal to learn about this innovative method for aging wine which is why Phase II is so important.”
The Napa-based winery became the first American winery to experiment with aging wine in the ocean when it concluded a three-month experiment off the coast of Charleston, S.C. in May, by recovering four cases of its 2009 Cabernet Sauvignon from 60 feet below in the Atlantic Ocean. This process was coined “Aquaoir” by Mira, paralleling the impacts of the land based environment on grapes – an industry recognized term called “Terroir.”
“Mira has begun to make its mark as a producer of exceptional Napa Valley wines and a disruptive force in the wine industry, in this case, applying our innovative philosophy to better understand the elements of the ocean that impact aging wine,” said Mira President Jim “Bear” Dyke Jr. “Establishing the process in Phase I was remarkable, and the outcome is something we want to share with wine enthusiasts across the country. Ultimately, the ocean may unlock secrets and revolutionize how wine is aged on land.”
The national tasting tour will include Charleston (11/6), Washington, D.C. (11/7), New York City (11/8), Palm Beach (11/9), Little Rock (11/10) and San Francisco (11/11) and Los Angeles (11/12). Fifteen selected participants will include local chefs and sommeliers, wine club members and individuals selected through Facebook submissions at www.facebook.com/MiraWinery.
The tour will start simultaneously on November 6th with the launch of Phase II of the ocean aging experiment, when twice as many bottles will be placed by divers onto the ocean floor for twice as long – eight cases for six months.
The custom built cages will be submerged with gauges, and the wine will again be monitored to see how the ocean affects major elements of aging including temperature, humidity, pressure, motion, light - or lack thereof - and oxygen.
“During this tour, I am looking forward to what we have learned from this experiment to date and let others judge whether or not Aquaoir might create a more complex and broad, more open and relaxed wine,” said Gonzalez. “We still have a great deal to learn about this innovative method for aging wine which is why Phase II is so important.”
Mira’s 2010 Pinot Noir recently received a 94-point rating from Wine Enthusiast and was named May’s “Editors’ Choice.” The Mira 2009 Syrah received a 92-point rating. Mira prioritizes craftsmanship over production, yielding handcrafted, small production wines that can be found in fine dining restaurants throughout the country and on the winery’s website.
About Mira Winery
Mira Winery creates a spectacular array of wines by partnering with established growers in Napa Valley. These growers include top names such as Hyde Vineyards, Stanly Ranch and Schweizer Vineyards. We vinify these grapes to maintain the characteristics of these exceptional geographies from vineyard to bottle, resulting in a unique multi-vineyard portfolio of the finest, highest quality wines.
While conventional winemaking has followed the same path for centuries, Gustavo Gonzalez, Tom Kaucic and Jim “Bear” Dyke believe there is an opportunity to be a disruptive winery producing not just a single outstanding varietal, but rather a portfolio of outstanding wines sourced from multiple vineyards. Mira brings the best grapes together to make the best wines. Mira has also applied its innovative philosophy to better understand the elements that impact aging wine, becoming the first American winery to experiment with aging wine in the ocean. The process, known as Aquaoir, continues to show groundbreaking results. Learn more at www.miranapa.com.