A luxury resort in the British Virgin Islands is home to the first underwater wine cellar in the Caribbean.
The 500-acre Rosewood Little Dix Bay touts a connection with nature through sustainable culinary offerings and eco-sensitive architecture in a lush setting on Virgin Gorda island. An on-site farm produces more than 25% of the organic produce and botanicals used at the property’s three restaurants. The ingredients are used in everything from everyday menu items to specialty cocktails. Utilizing the ocean to enhance the wine program is a natural extension of this nature-focused philosophy.
“Aging the wines underwater ties the experience to the resort’s ocean setting, adding depth to both the flavors and the story behind each bottle,” says Andy Gaskin, executive chef at Rosewood Little Dix Bay. “By highlighting the environment, the initiative reflects our focus on sustainable, local experiences.”
Underwater wine is something that Gaskin knows plenty about from his prior experience as executive chef for Meneghetti Wine Hotel in Bale, Croatia. “The sea’s gentle currents and consistent temperature soften the tannins,” Gaskin explains. Many of the world’s underwater cellars are in Italy and Croatia, but Gaskin knew the waters surrounding the Virgin Gorda resort were a prime setting for the Caribbean’s first underwater cellar.
Located just offshore, about 80 feet below sea level, Little Dix Bay’s underwater cellar houses approximately 100 bottles in steel cages on the seafloor. The submerged wines mature for six months while benefiting from the ocean currents, pressure, and steady cool temperatures. The goal is a wine with an enhanced flavor profile and more complex aromatics. When the wines are removed, they bear the markings of their environs, with every bottle cloaked in shells and barnacles.
The underwater wine program began as a complement to the chef’s table experience which highlights local produce and aromatic spices. On a breezy evening, I’m experiencing the tasting menu and indulge in some ocean-aged wine at the beachside Sugar Mill restaurant in the historic Rockefeller Room, an intimate space with maritime antiquities and black and white photography of Rockefeller visiting the resort in the 1960s. The menu resembles a treasure map, a playful hint of the gastronomic adventure that awaits: a 10-course chef’s table experience inspired by the local landscape.
“We’ve crafted an experience that’s deeply informed by the British Virgin Islands, by the farm on the property, the local fishing traditions, and the flavors that define the area. It’s about making every dish feel like a discovery of the islands rather than just another course,” Gaskin explains.
The evening begins on point with seaweed and squid ink bread on a bed of sea salt from nearby Salt Island. Next, I taste yellowfin tuna caught this afternoon, followed by jerk Anegada lobster bathed in a rum raisin sauce and complemented by pickled watermelon from the resort’s farm. One course includes a masked taste test, while another features housemade gin served in the form of a popsicle. The underwater wine, smooth and full-bodied, is served alongside a 72-hour roasted lamb with ginger, cucumber, and potato, an earthy and refreshing combination.
The underwater wine is integral to the dining experience, complementing the progression of the menu. For every chef’s table experience, Gaskin himself free dives to the seafloor, selecting bottles that pair with the evening’s dishes. Future plans are in place for guests to dive alongside the chef for an immersive experience.
After 10 courses of expertly prepared fish, meat, and local produce, I’m inspired and deeply in tune with the local landscape. Sips of the smooth, sea-aged wine act as a subtle reminder of my surroundings. Rosewood Little Dix Bay’s secluded setting may feel like a sanctuary of unspoiled beauty, an indulgent stay that checks every box. And the underwater wine and curated dishes of local ingredients speak to a greater narrative.
“When a guest sits down at the Chef’s Table, they’re not just eating,” Gaskin tells me. “They’re engaging with the culture, landscape, and stories of Virgin Gorda through the food.”
