Hurtigruten has retrieved another 4,500 “Bubbles from the Sea” sparkling wine bottles from the Arctic Sea off the coast of Norway

Oslo, Norway (June 25, 2024) – In 2023, Hurtigruten launched the concept "Bubbles from the Sea" (“Havets bobler” in Norwegian), the first underwater-aged sparkling wine matured in the Arctic region. A new batch of bottles has been stored and collected, this time from the northernmost point of the Norwegian coast, near Kirkenes. Never has wine been water-aged this far north. "Bubbles from the Sea" has proven a great success among Hurtigruten's guests in the last year.

The 2024 batch of "Bubbles from the Sea" comprises 4,500 bottles stored at a depth of 34 meters (112 feet), 70 degrees north outside Bugøynes near Kirkenes since November last year. The idea is that aging in colder seas with a temperature of 5 degrees Celsius (41 degrees Fahrenheit), higher pressure, and constant darkness will provide a very distinctive maturation of the wine. This season's batch was a significant increase of the 1,500 bottles originally submerged in 2022 for the 2023 season. Due to high demand, it will increase further to as many as 5,000 bottles to be submerged this September at a new, secret location along the Norwegian coast.

For a decade, Hurtigruten has been dedicated to its Norway's Coastal Kitchen food and drink concept, offering short-distanced and locally sourced food and beverages. However, as some things on the menu, such as wine, are not possible to produce in Norway on a large scale, Hurtigruten created the "Bubbles from the Sea" concept to give the wine a unique Norwegian twist. Although the method itself is not entirely new, “Havets bobler” was the first wine sea-aged in Arctic waters. Now it has become an annual event, and satisfying guests with both taste and concept.

"By storing sparkling wine at the bottom of the sea under favorable conditions, we have managed to create a unique taste experience that stands out from other products on the market. Innovation and creativity are key to success in our industry, and we will continue to explore new and exciting ways to create unique products," said Hurtigruten CEO, Hedda Felin.

“The cooler temperatures of waters such as the Norwegian Sea are even better suited to sparkling wines. The stable underwater environment enhances the structure of the wine, improving effervescence to create smoother, softer bubbles, while moderating acidity and sweetness for more rounded tannins”, said Tani Gurra, Front of House & Beverage Director for Hurtigruten.

Fresh batch directly from the sea of "Havets Bobler" ("Bobbles from the Sea"). Photo: Rune Kongsro

The Bubbles of the Sea sparkling wine is a Classic Cuvee, 2018 vintage, made using traditional methods from hand-harvested Pinot Noir, Pinot Meunier, and Chardonnay grapes. This exclusive creation is crafted by the renowned Rathfinny Wine Estate, a family-run vineyard located in Sussex, England. This year's batch consisted of 4,200 0.7-liter bottles and 300 1.5-liter Magnum bottles. Besides being served onboard, guests can also purchase bottles of the sparkling wine to bring with them off the ship.

Notes to editors

• Collaborating with local suppliers is a vital part of Hurtigruten Norway’s Coastal Kitchen concept, where over 80% of the ingredients used on board are locally sourced from the coast.
• Hurtigruten Norway’s Coastal Kitchen works with suppliers from 70 farms, fisheries, bakeries, butchers, cheesemakers, distilleries, and ice cream innovators. In their onboard restaurants, enjoy the likes of melt-in-your-mouth cod from Vesterålen, award-winning cheeses from Lofoten, and quality craft beer from Bergen.
• In general, each Hurtigruten ship has a main restaurant, a bistro-style eatery, and a fine-dining à la carte restaurant, all true to our food concept of authentic local cuisine. Dining rooms typically have floor-to-ceiling windows so guests can enjoy views of the fjords while they dine, connecting them to the very places where Hurtigruten’s ingredients are sourced.
• Hurtigruten also has an exciting partnership with two award-winning Head Chefs from the Norwegian coast, Astrid Nässlander and Halvar Ellingsen, to enhance their menus and inspire the next generation of Norway’s Coastal Kitchen chefs. Working closely with Hurtigruten’s own Head Chef, Øistein Nilsen, they will do what they do best: craft locally inspired, sustainably produced, and delicious seasonal dishes that will be unique to Hurtigruten’s voyages.

About Hurtigruten

The unique Original Coastal Express Voyages have remained the very same for most of the 131 years since Hurtigruten conceived the itinerary up and down the Norwegian coast on July 2, 1893. The route, from Bergen to Kirkenes and back, takes in 34 enchanting coastal communities set amongst world-famous fjords, on idyllic islands and tucked under towering mountains. These itineraries have been the lifeblood of the coastal communities since that first day, making Hurtigruten an authentic Norwegian travel experience.

Hurtigruten’s Signature Voyages are the venerable cruise line’s newest category, a premium experience created to significantly elevate the Norway cruising experience and redefine small-ship sailing.

• The Svalbard Line sails in the summer and lets passengers relive the adventures of the early explorers by traveling up the Norway coastline to the Svalbard archipelago in the Arctic Ocean.

• The North Cape Line in the winter sends you high into the northern landscape to view the magical Northern Lights.

Rathfinny Wine Estate

The Rathfinny Wine Estate in East Sussex, founded in 2010 by husband and wife Mark and Sarah Driver, is dedicated to producing some of the world’s finest sparkling wine. Once a working arable farm, the first vines were planted in 2012 and today the Rathfinny vineyard comprises over 230 acres of predominantly Pinot Noir, Chardonnay and Pinot Meunier. In addition to producing wine, the Rathfinny Wine Estate has become a popular destination for wine tourism. The RIBA nominated Winery is home to the Cellar Door shop where visitors can enjoy organised Vineyard tours and wine tastings. The Tasting Room restaurant, with its large balcony and panoramic views across the Vineyard - under the direction of Michelin-starred Head chef Chris Bailey - specialises in seasonal, modern British cuisine. The Estate also houses the Flint Barns, providing wonderful ‘home from home’ accommodation which hosts sumptuous evening meals and alfresco summer dining, whilst the Hut caters for drop in visitors.