Halliday Wine Companion 'By the Glass' EP 13: Ben Ranken, Wilimee Wines, Macedon Ranges. 

Today’s topic is of huge interest to me.

Underwater wine. I’m fascinated by it.

It’s a process whereby wine is aged or preserved under water.

And there are some high-profile cases.

Now, back in 2010 it was reported divers found bottles of champagne…some 230 years old…at the bottom of the Baltic. It's reported the champagne found was from house Veuve Cliquot…and interestingly they have since buried 300 bottles and 50 magnums in the Baltic sea in an ageing experiment to commemorate this very discovery.

But they aren’t the only ones doing it. Wineries across the world….from Spain, to France, Italy, Greece and Chile are trying their hand at this new way of thinking.

And today we are looking at a home-grown example here in Victoria’s Macedon Ranges.

Five years ago Ben Rankin, from Wilimee Wines, submerged 20 dozen bottles of his Pinot Noir in 5000 litre tanks. Now, this year he drained one of those vats for consumption and comparison, to the same vintage aged via traditional cellaring methods.

Want to know what wine we were drinking? 


2015 Wilimee Pinot Noir 
2015 Wilimee 5 Years Underwater Pinot Noir

Any thoughts or suggestions for upcoming episodes? Please email us at bytheglass@hardiegrant.com and don't forget to follow Halliday Wine Companion over on instagram here.

Looking for a little more wine inspiration?

For more information on Australian wines and wineries, including tasting notes, head over to winecompanion.com.au.

Interested in becoming a Halliday Wine Companion member? Click here.

Hardie Grant acknowledges the Traditional Owners of the country on which we work, the Wurundjeri people of the Kulin nation and the Gadigal people of the Eora nation, and recognises their continuing connection to the land, waters and culture. We pay our respects to their Elders past, present and emerging.

 

<a href="https://www.winecompanion.com.au/">Halliday Wine Companion</a> 'By the Glass' EP 13: Ben Ranken, <a href="http://www.wilimeewines.com.au/">Wilimee Wines</a>, Macedon Ranges.&nbsp;
Today&rsquo;s topic is of huge interest to me.
Underwater wine. I&rsquo;m fascinated by it.
It&rsquo;s a process whereby wine is aged or preserved under water.
And there are some high-profile cases.
Now, back in 2010 it was reported divers found bottles of champagne&hellip;some 230 years old&hellip;at the bottom of the Baltic. It's reported the champagne found was from house Veuve Cliquot&hellip;and interestingly they have since buried 300 bottles and 50 magnums in the Baltic sea in an ageing experiment to commemorate this very discovery.
But they aren&rsquo;t the only ones doing it. Wineries across the world&hellip;.from Spain, to France, Italy, Greece and Chile are trying their hand at this new way of thinking.
And today we are looking at a home-grown example here in Victoria&rsquo;s Macedon Ranges.
Five years ago Ben Rankin, from Wilimee Wines, submerged 20 dozen bottles of his Pinot Noir in 5000 litre tanks. Now, this year he drained one of those vats for consumption and comparison, to the same vintage aged via traditional cellaring methods.
Want to know what wine we were drinking?&nbsp;
<ul>
<li>
2015 Wilimee Pinot Noir&nbsp;
</li>
<li>2015 Wilimee 5 Years Underwater Pinot Noir</li>
</ul>
Any thoughts or suggestions for upcoming episodes? Please email us at <a href="mailto:bytheglass@hardiegrant.com">bytheglass@hardiegrant.com</a><a href="mailto:bytheglass@halliday.com"></a> and don't forget to follow Halliday Wine Companion over on instagram <a href="https://www.instagram.com/winecompanion/">here.</a>
Looking for a little more wine inspiration?
For more information on Australian wines and wineries, including tasting notes, head over to <a href="https://www.winecompanion.com.au/">winecompanion.com.au.</a>
Interested in becoming a Halliday Wine Companion member? Click <a href="https://www.winecompanion.com.au/become-a-member">here</a>.
Hardie Grant acknowledges the Traditional Owners of the country on which we work, the Wurundjeri people of the Kulin nation and the Gadigal people of the Eora nation, and recognises their continuing connection to the land, waters and culture. We pay our respects to their Elders past, present and emerging.
&nbsp;

While many of us enjoy wine, we don’t necessarily feel confident talking about it. It can often feel intimidating and a little highbrow.

Journalist, and deputy editor of Halliday Wine Companion, Tom Carr sits down with industry professionals from across the country in this conversational podcast that tackles all things wine from a palatable perspective. From how to taste and describe it, to how to pair it to that dinner party you’re hosting next weekend.

Together let's crack a bottle, shave the palaver, and take it back to basics.

While many of us enjoy wine, we don&rsquo;t necessarily feel confident talking about it. It can often feel intimidating and a little highbrow.
Journalist, and deputy editor of <a href="https://www.winecompanion.com.au/">Halliday Wine Companion</a>, Tom Carr sits down with industry professionals from across the country in this conversational podcast that tackles all things wine from a palatable perspective. From how to taste and describe it, to how to pair it to that dinner party you&rsquo;re hosting next weekend.
Together let's crack a bottle, shave the palaver, and take it back to basics.

A brand new podcast about wine n hosted by Amelia Ball, editor of Halliday Wine Companion.  www.winecompanion.com.au

Halliday Wine Companion

While many of us enjoy wine, we don&rsquo;t necessarily feel confident talking about it. It can often feel intimidating and a little highbrow.
Journalist, and deputy editor of <a href="https://www.winecompanion.com.au/">Halliday Wine Companion</a>, <a href="https://www.instagram.com/thomasjamescarr/">Tom Carr</a> sits down with industry professionals from across the country in this conversational podcast that tackles all things wine from a palatable perspective. From how to taste and describe it, to how to pair it to that dinner party you&rsquo;re hosting next weekend.
Together let's crack a bottle, shave the palaver, and take it back to basics.

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