Part of an experiment, conducted over three months at Charleston (SC) harbor, to see if aging wine in the sea affects the taste in a positive way.
Apparently they're basing their tests on the experiences of wine recovered from shipwrecks, which in some cases has resulted in enhanced flavor profiles.
Similarly, in southern Spain the makers of Manzanilla sherry have long believed that the aging process involving the seaside cellars of Sanlucar de Barrameda imparts a "salty" flavor that isn't present in sherries made inland at Jerez de la Frontera. So maybe there is some rationale to aging wine under the sea.
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