Thank you Jeremy Eubanks for the sole response last week on vineyards near the North Pole!
This week: Alternative Aging
What are some potential advantages or disadvantages to aging wines underwater?
Also, to veer slightly off course but still within a related branch of alternative aging, the barometric pressure could be key to the final quality of the wine. Elena Walch does a release of the Beyond the Clouds where the wine is bottled and subsequently aged in silver mines for three years and released as "Beyond the Clouds Argentum Bonum," with the same labeling as the normal BTC but with a wax cap. Having tasted the same vintages of both offerings side by side, the Argentum has a distinctive reductive, steely quality to the wine, almost as if it had somehow taken on a certain weightiness during the aging process.
It is as if those wines have a silver lining of sorts?( Horrible, I know)
When it comes to alternative aging, I would like to mention one more thing I ran into in Austria: aging in granite barrels. I have never encountered this before and after a topic on Guildsomm someone pointed me to WA/OR as a possible US source granite aged wines - no luck thus far in finding them.
The winemaker from Kamptal (Weingut Waldschutz) uses it both for fermentation and aging, it had a 1000L capacity. He served his single reid "Rosengartl" to us and I have not tasted any wine that is even comparable. It had the fullnes of a GC White Burgundy, with the minerality of GC Chablis (yes, I know Chablis is part of Burgundy) crossed with saltiness of a Greek coastal wine. It literally tasted like "minerality".
Did you get any information from the winemaker on why he chooses to age in the granite vessel?