Our BB Club Members were the first to experience this extraordinary wine, aged beneath the ocean’s surface and released in the fall of 2021. They’ll once again enjoy exclusive early access to the next release, coming soon.

Inspired by tales of the near-miraculous preservation of ancient Champagne bottles found laying dormant for up to 200 years in various Baltic Sea shipwrecks, we launched this risky project aimed at understanding the potential benefits of ageing wine in a dark and cold seabed. Naturally decorated by the marine life settling on the surface of each individual bottle, every bottle is unique with aleatory signs of underwater growth.

This 2010 Riesling was aged for thirteen years, not in bottles, but in barrels! As a reference, the longest barrel aging within a European appellation belongs to Italy's Brunello di Montalcino, with 2 mandatory years in barrel. Remarkably, this Riesling surpasses this reference by a factor of six.

This feat was made possible by the distinctive climatic traits found in Nova Scotia grapes grown in microclimates moderated by the tides of the Bay of Fundy, more precisely the high level of natural acidity conducive to extended cellaring potential and ageing. This climatically induced, enduring youthfulness is on full display here, with the Riesling variety acting as a natural magnifier of the interconnected acidity and longevity. Records are meant to be broken, but it is highly unlikely that we will encounter another wine like this.

This special sparkling is so scarce that this was its sole release to our members. As we have monitored its evolution in the bottle, the 2016 vintage is shaping up to become a legend in the making: a generous year with the rare combination of quality and quantity that allowed us unprecedented blending flexibility. As such, we were able to set aside a significant amount of 2016 reserve wines to be aged exclusively in neutral French oak, providing the opportunity to study the impact of additional "élevage", or barrel ageing, on wines destined for secondary fermentation.

This blanc de blancs cuvée came to life after certain barrels routinely showed so well, the appeal to make a small lot wine for our members simply could not be ignored.