On a remote French island, the vintners at M. Hostomme have created a Champagne fit for Poseidon (or at least Aquaman). Though they’ve named it “Abysse,” this ocean-aged Champagne is far from abysmal.
Forty-eight months before you taste it, this citrusy sparkling wine is submerged into the la mer – not quite 20,000 leagues, closer to 200 feet – where it is cloistered in the cold, 55°F waters. Sealed away from light in a locker befitting Davey Jones, the wine ferments in Burgundy French oak, further sequestered in stainless steel tanks. For four long years, Abysse lays in wait, until it is deemed ready to be imbibed. Crafted from the grapes of the Grand Cru de Chouilly vineyards, this Brut has notes of mandarin orange and chocolate, and pairs well with – wouldn’t you know it – seafood. The bottle design comes adorned with crustaceous accoutrements and mottled with mud and paint chips, making it look like a desperate parcel from a desert island strandee. After spending so much time underwater, when you finally uncork the airtight bottle, make sure to let it breathe.