Cellar Beneath the Waves : A Comparative Champagne Tasting - Melbourne

In the depths of the Baltic Sea, divers have struck liquid gold, igniting a new age of cellaring for wine producers. A search of many now famous shipwrecks yielded cases of immaculately preserved champagne, some dating back to approximately 1825. The finds have inspired a number of Maisons to push the boundaries in the way in which they cellar their wines, venturing beyond the realms of their dark, chalk caves.

Since 2010, no less than 10 producers have experimented with sending their champagnes deep into the ocean for a 12 to 24 month ageing period after disgorgement, claiming that the experience allows for slower ageing and extended freshness for these wines. Some winemakers even go as far as saying this is "botox for champagne". 

Join Lucy Edwards in a tasting of three of these wines alongside their cellar aged counterparts.

The dinner includes a four course French feast with oysters,…