| - Vintage Champagne - Krug, Bollinger, Dom Perignon, Pol Roger, Heidsieck |
Heidsieck Monopole 1907 "Goût américain" from the wreck of the Jönköping
On 3rd November 1916 at 5.30am a Swedish schooner "The Jönköping" was sunk by the
German submarine U22, 20 miles off the Finnish coast south west of Raumo. On this voyage she
was carrying 96 tons of cargo, 60 tons of which were wines and spirits including 50 boxes each
supposedly containing 100 bottles of champagne which may have been destined for the Czar's
army.
The champagne remained undisturbed for 80 years before salvage in 64 metres of water at a
On 3rd November 1916 at 5.30am a Swedish schooner "The Jönköping" was sunk by the
German submarine U22, 20 miles off the Finnish coast south west of Raumo. On this voyage she
was carrying 96 tons of cargo, 60 tons of which were wines and spirits including 50 boxes each
supposedly containing 100 bottles of champagne which may have been destined for the Czar's
army.
The champagne remained undisturbed for 80 years before salvage in 64 metres of water at a
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Heidsieck & Co. Champagne "Gout américain" 1907 from
the wreck of the Jönköping. Disgorged 1916
Originally sold at Christies NY Sale 1206
SOLD
If you're interested in further bottles from the Jönköping, please email us.
the wreck of the Jönköping. Disgorged 1916
Originally sold at Christies NY Sale 1206
SOLD
If you're interested in further bottles from the Jönköping, please email us.
| Heidsieck & Co. Champagne "Gout américain" 1907 from the wreck of the Jönköping. Disgorged 1916 SOLD |
Veuve Clicquot Dry 1921
A rare pair with excellent ullages from one of the greatest
early champagne vintages.
SOLD
A rare pair with excellent ullages from one of the greatest
early champagne vintages.
SOLD
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constant temperature of 4°C and with water pressure equalling the pressure within the bottles keeping corks tightly in
place. Many of the bottles have thus been remarkably preserved and although labels and most of the wires and capsules
have long since disappeared, corks so far extracted are clearly branded: "Heidsieck & Co, Reims on the base and
Champagne, Goût Américain 1907 on the side. Those foils which do survive are clearly marked "Monopole".
Tastings have proved the champagne to be fantastically youthful both in colour and vibrancy. 1907 is precisely the sort of
acidic year that would be chosen for a Goût américain, which would have had a dosage of at least 100 grams per litre of
sugar and quite possibly as high as 165 grams, making it twice as sweet as an average vintage of Château d'Yquem. The
amount of sugar in any sweet wine drops as it in matures, but at 4°C the ageing process has been slowed down to such an
extent that there is still as much as 44 grams left in this Champagne. The sugar is so thoroughly integrated that although a
little sweetness is noticeable when the wine hits the palate, the full sweetness takes time to build in the mouth, as does the
flavour. The fruit has a profoundly deep and mellow character, yet it is remarkably light-bodied, extraordinarily elegant and
fantastically fresh, with discreet, slow building toasty aromas of great finesse. The whole sensation is one of immaculate
flavours in complete harmony, and the mousse rises so quickly to the top of a flute that you have to be careful when pouring
it. If you want to smell the depths of the Baltic just lift a section of wax and sniff the cork, but there will not be even the hint
of the sea in either the smell or taste of the champagne itself.
place. Many of the bottles have thus been remarkably preserved and although labels and most of the wires and capsules
have long since disappeared, corks so far extracted are clearly branded: "Heidsieck & Co, Reims on the base and
Champagne, Goût Américain 1907 on the side. Those foils which do survive are clearly marked "Monopole".
Tastings have proved the champagne to be fantastically youthful both in colour and vibrancy. 1907 is precisely the sort of
acidic year that would be chosen for a Goût américain, which would have had a dosage of at least 100 grams per litre of
sugar and quite possibly as high as 165 grams, making it twice as sweet as an average vintage of Château d'Yquem. The
amount of sugar in any sweet wine drops as it in matures, but at 4°C the ageing process has been slowed down to such an
extent that there is still as much as 44 grams left in this Champagne. The sugar is so thoroughly integrated that although a
little sweetness is noticeable when the wine hits the palate, the full sweetness takes time to build in the mouth, as does the
flavour. The fruit has a profoundly deep and mellow character, yet it is remarkably light-bodied, extraordinarily elegant and
fantastically fresh, with discreet, slow building toasty aromas of great finesse. The whole sensation is one of immaculate
flavours in complete harmony, and the mousse rises so quickly to the top of a flute that you have to be careful when pouring
it. If you want to smell the depths of the Baltic just lift a section of wax and sniff the cork, but there will not be even the hint
of the sea in either the smell or taste of the champagne itself.