Hurtigruten Norway and Rathfinny Wine Estate have embarked on a unique venture, raising 1,700 bottles of sparkling wine from the depths of the sea in northern Norway. After six months of careful aging at a secret location on the seabed, these bottles have been retrieved in what marks the first-ever storage of champagne in the cold arctic waters, with temperatures averaging a mere five degrees Celsius.
In honor of Hurtigruten Norway's 130th anniversary, this extraordinary feat was achieved through a collaboration with the prestigious British winery, Rathfinny. The project, named "Havets Bobler" (Bubbles from the Sea) in Norwegian, involved submerging meticulously crafted bottles, sealed with wax. Resting undisturbed at a depth of 34 meters, the bottles were carefully preserved until they were raised and prepared to be served on Hurtigruten's ships starting this summer.
This pioneering endeavor aimed to create optimal conditions for the storage and maturation of sparkling wine. By subjecting the bottles to the frigid Arctic waters, the wine experts at Hurtigruten Norway sought to explore the potential benefits derived from factors such as reduced light exposure, increased pressure, and a consistently low temperature. This ambitious experiment aimed to unlock the secrets of the ultimate champagne cellar.
During a ceremony held on May 12th in Sandnessjøen, Nikolai Haram Svorte, Norway's esteemed sommelier who clinched the title of Best Sommelier 2023, had the honor of tasting the first bottle raised from the depths. Following the solemn ritual, Svorte shared his impressions of this extraordinary creation:
"This marks the beginning of something truly exhilarating, and I must say I am thoroughly impressed! Despite spending just six months in the Arctic waters, the wine exhibits a remarkable vivacity and remains in impeccable condition, owing to a gently decelerated aging process. While I expected a smoother texture and softer effervescence, I was pleasantly surprised to find that the wine has retained a refreshing level of freshness beyond my initial anticipation! From invigorating citrus notes to a mineral-salty finish reminiscent of the sea's briny essence, it is evident that this captivating experiment has revealed an unparalleled environment for the storage and maturation of sparkling wine."
Looking ahead, Nikolai Haram Svorte expressed his curiosity regarding the future of this unique project, as Hurtigruten plans to further explore the maturation potential of champagne in the Arctic Sea.
Tina Gurra, the Director of Beverages at Hurtigruten Norway, expressed her pride in this momentous achievement following over a year of meticulous planning and six months of patient maturation. Upon hearing about the innovative approach to wine maturation, Gurra recounted the initial fascination that spurred their exploration of this underwater marvel. Engaging in discussions with Rathfinny in 2021 further convinced them of the Arctic's unique attributes as a catalyst for creating something truly exceptional. With the imminent inclusion of the "Havets Bobler" bottles in the Norway's Coastal Kitchen aboard their ships, Hurtigruten offers an unparalleled culinary experience to their guests, providing them with an opportunity to partake in the celebration of the company's 130th anniversary.
Sharing in the enthusiasm, Mark Driver, co-owner of Rathfinny Wine Estate, expressed his team's overwhelming delight in tasting the exclusive vintage after its extended maturation on the seabed of northern Norway. He expressed his pride in Rathfinny's Sussex sparkling wines being served on Hurtigruten's coastal ships, which traverse what is widely regarded as the world's most breathtaking coastline.
