Port Royal Jamaica sunk in 1692. Some sealed bottles of wine/rum (I forget which) were recovered about 30 years ago. All of them contained sea water with no trace of the original contents remaining. That was much longer than the 100 years here, but I suspect that there will be significant see water infusion over the course of 100 years no matter how they’re sealed.
The depth at which they were recovered might have something to do with it. I think the pressure underwater doubles every 33 feet?