In the heart of France’s Cote des Blancs region, fourth generation winemaker Laurent Hostomme broke the mold on conventional aging practices for his experimental new cuvee made from the Chouilly winery’s oldest vines. After four years in the cellar, Hostomme designated a 500-bottle portion of his 100% sparkling chardonnay to be dropped 200 feet below the surface of the Atlantic Ocean off the coast of Brittany.
In total darkness and at a constant temperature of 55°F, the select bottles of M.Hostomme Abysse Grand Cru aged 12 months under these ideal conditions before being recovered.
Atypical atmospheric pressure and water current shifts are thought to affect the chemical makeup in wine, giving credence to the idea that wine will in fact age differently underwater. Steady underwater conditions slow the curing process to a crawl, creating more intense flavors and aromas, and, not surprisingly, giving the wine more depth.
The silty bottles are sold as is, with labels and capsules looking roughly deteriorated from their year at sea, but a look at the clean seal on the underside of the cork proves the wine was untouched by the elements.
M.Hostomme has been a satisfied client of Ganau for many years, and chose the unsurpassed sealing properties of Ganau’s UNIQ sparkling cork for this groundbreaking experiment. The UNIQ cork verified its supreme quality under Hostomme’s rigorous undersea testing, creating a flawless seal and expanding perfectly upon opening.
