In the pristine waters off Augusta, Western Australia, a bold experiment is reshaping the future of sustainable seafood and wine. Brad Adams, a third-generation fisherman turned aquaculture pioneer, has transformed his abalone farming operation into a beacon of climate resilience and innovation. His venture, Subsea Estate, is not only producing premium abalone but also crafting world-first ocean-fermented wines—both with impressively low carbon footprints.

Brad’s journey began with a deep respect for the ocean and a degree in aquaculture. After twelve years as a commercial abalone diver, he established Australia’s first commercial abalone ranch in Flinders Bay. But it was a serendipitous meeting with French winemaker Emmanuel Poirmeur that sparked a revolutionary idea: what if the ocean’s natural energy could be harnessed to ferment wine?

In 2024, Subsea Estate submerged 21 specially designed Winereef vats into the Southern Ocean, anchoring them 20 meters below the surface alongside the abalone lease equipment. Here, the ocean’s constant motion, stable temperature, and natural pressure create ideal conditions for secondary fermentation—without the need for fossil fuels. The result? A wine with unique character and complexity, stirred by nature itself.

This dual-purpose use of ocean infrastructure exemplifies smart diversification. By integrating wine fermentation into his aquaculture operations, Brad has built resilience against economic and environmental shocks, including those driven by climate change. The ocean’s cooling effect eliminates the need for energy-intensive temperature control, while its motion gently stirs the wine, replacing mechanical mixing.

Both products—abalone and subsea wine—are champions of low-carbon living. Gram for gram, seafood like abalone requires significantly less carbon to produce than land-based proteins. And the wine, fermented entirely by the ocean’s forces, avoids emissions typically associated with traditional winemaking processes.

Subsea Estate’s innovation is more than a technical achievement; it’s a story of adaptation, creativity, and hope. It shows how the seafood sector can lead the way in climate-smart practices by embracing nature-based solutions and cross-sector collaboration. Brad’s work is a testament to the power of asking “what if?”—and having the courage to dive into the unknown.

As climate change continues to challenge traditional food systems, stories like Subsea Estate’s offer a blueprint for resilience. By reimagining what’s possible beneath the waves, Brad Adams is not only producing delicious, sustainable food and wine—he’s helping chart a course toward a low-carbon future.

Find out more about Subsea Estate’s story here: https://subseaestate.com/