Coravin Ocean Blue Launch: Wine, Food and Ocean Views

Coravin unveiled its Ocean Blue Timeless Six+ Limited Edition at Bondi’s iconic Icebergs Dining Room and Bar. The afternoon celebrated wine, innovation and the people behind the bottle.

There are few Sydney settings more spectacular than Bondi Beach. Add exceptional wine, thoughtful food and a room full of wine lovers, and the afternoon becomes a night you won't forget.

We joined Coravin at Icebergs Dining Room and Bar for its Ocean Blue launch. Overlooking the Pacific, the event brought together wine technology and Margaret River wines from Subsea Estate.

From the afternoon sunset, striking ocean views to the wines in our glasses, the afternoon offered plenty to discover.

All About Coravin

Coravin is a familiar name to many wine enthusiasts, and we've had the pleasure of attending previous events with the brand. Its approach to wine preservation continues to offer new ways to experience and enjoy wine.

For those new to Coravin, its technology allows wine to be poured without removing the cork from compatible still wine bottles. A fine needle accesses the wine, while argon gas helps protect the remaining wine from oxidation. The result is greater freedom to explore a collection, compare vintages or enjoy a special bottle one glass at a time.

At this launch, the spotlight was on the Ocean Blue Timeless Six+ Limited Edition. Its deep blue finish brings a fresh look to Coravin's established technology. The team at BlendPR and Coravin couldn't have picked a better spot. Against the Pacific backdrop at Icebergs, the colour felt particularly fitting. It was a perfect setting to celebrate the latest addition to the range, bringing together thoughtful design and the pleasure of enjoying wine on your own terms. Even Trent received the memo and dressed for the occasion.

Where the Pacific Meets the Table

Icebergs Dining Room and Bar, a two-hat restaurant, needs little introduction. The Icebergs backroom was made for occasions like this. Designed for private events, the space offers a chance to settle in and mingle around the room while absorbing in the spectacular Pacific views. Then came the food.

We started with Sydney Rock oysters, paired with Howard Park's 2019 Jete Grand Vintage. The sparkling wine had been opened a month earlier and preserved under Coravin. It was a fitting demonstration of the technology in action, with the wine still ready to be enjoyed alongside the oysters.

Next came the heirloom tomato, basil and stracciatella. This was simplicity at its best. Ripe tomatoes, fresh basil and creamy stracciatella made a compelling case for letting good ingredients speak for themselves.

The Icebergs signature rib eye was another highlight. Well suited to the occasion, it delivered the kind of satisfying main course. However, the dish that stole the show was the toasted fregola with tiger prawns, mussels and tomato. The combination brought a taste of the sea to the table, with the fregola providing texture alongside the seafood. It was the standout dish of the of the night.

What about dessert? It's hard to say no to pavlova, especially when strawberry semifreddo is involved. The dish offered a fresh, playful finish to a meal that balanced classic ingredients with thoughtful presentation.

Subsea Estate: An Experiment Beneath the Ocean

One of the evening's highlights was discovering the collaboration between Coravin and Margaret River's Subsea Estate.

To celebrate the Ocean Blue launch, the two partnered on an experimental project involving the 2024 Subsea Estate Sunken Treasure Semillon. A bottle was poured using Coravin's Timeless system before being submerged 18 metres beneath the Southern Ocean, off Western Australia's south coast. It remained there for four weeks.

The experiment explored whether Coravin's needle-access technology could withstand the pressures of the ocean while leaving the cork intact. The result was a fascinating intersection of wine, science and innovation. It also demonstrated the lengths both brands were willing to explore in testing the possibilities of wine preservation.

At the launch, we had the opportunity to taste the Semillon. The most intriguing part was tasting the result. Trent felt the Semillon had developed a profile closer to an SSB (Semillon Sauvignon Blanc blend), offering a different impression from what he expected. It was an interesting observation from an experiment designed to explore the possibilities of wine preservation. While one tasting can't establish exactly how the underwater conditions influenced the wine, it certainly gave us something to discuss.

The collaboration was a reminder that the wine industry continues to find new ways to challenge convention. Sometimes, that means looking beyond the vineyard and taking a bottle somewhere few would expect.

In Good Company

We've worked with Blend PR and Coravin at previous events, and they never disappoint when it comes to putting on a great experience. They're always generous in looking after us, and it's something we genuinely appreciate.

One of the evening's highlights was meeting Brad and Jodie, abalone divers turned wine producers behind Subsea Estate. Their journey from the ocean to the cellar door is an interesting one. Bringing together two very different worlds through a shared connection to Western Australia's coast.

We also met Kim Seidler, whose career spans more than 25 years in the wine industry. Her experience includes winemaking, brand development and communications, with previous work for respected producers such as Cullen Wines, Xanadu, Woodland Wines and Yering Station. At Subsea Estate, she brings that depth of industry knowledge to the brand's story and marketing.

We got on like a house on fire, and the conversations flowed easily. Naturally, we're already looking forward to visiting their cellar door and trying what they've called the world's best lobster roll. It's a combination of wine, local produce and personality that has us keen to make the trip.

It's these connections that make wine events worthwhile for us. The wines bring everyone to the table, but it's the people and their stories that leave a lasting impression.

The Final Pour

Coravin's Ocean Blue launch was about more than a new colour. It was an opportunity to see familiar technology explored in a different way, from a month-old bottle of Howard Park's 2019 Jete Grand Vintage to Subsea Estate's underwater Semillon experiment.

The evening also introduced us to Brad and Jodie, whose journey from abalone diving to winemaking deserves a closer look. Their story connects the Southern Ocean with Margaret River's wine country, offering a fresh perspective on the people shaping Western Australian wine.

The Ocean Blue system was the reason we gathered, but the wines, the experiment and the people gave us plenty more to explore.

Next stop: Subsea Estate's cellar door. We're looking forward to seeing their world firsthand and putting the much-talked-about lobster roll to the test.