{"id":10810,"date":"2021-08-06T10:00:19","date_gmt":"2021-08-06T10:00:19","guid":{"rendered":"https:\/\/classic-yachts.com\/a-shipwreck-full-of-luxury\/"},"modified":"2021-05-20T14:17:11","modified_gmt":"2021-05-20T14:17:11","slug":"a-shipwreck-full-of-luxury","status":"publish","type":"post","link":"https:\/\/classic-yachts.com\/en\/a-shipwreck-full-of-luxury\/","title":{"rendered":"A shipwreck full of luxury"},"content":{"rendered":"\n

On the autonomous island of \u00c5land, in the middle of the baltic region between Sweden and the Finnish mainland, champagne corks pop every two years. the reason for this is a unique find on the seabed. <\/h2>\n\n

Christian Ekstr\u00f6m slowly emerges from a depth of 50 metres with a white bottle in his hand. In the depths there is a cash of 167 more bottles of unknown content. Actually, the \u00c5land-Swedish dive team only wanted to dive on a shipwreck: a two-masted schooner that had sunk south of F\u00f6gl\u00f6 in the outer archipelago of \u00c5land in the first half of the 19th century. Nobody could have dreamed of finding a treasure in the almost intact sailing ship. When Christian Ekstr\u00f6m does not pursue his love of diving, he devotes himself to his second passion, beer. For many years he has successfully and enthusiastically run the pub of the \u00c5land microbrewery Stallhagen in Godby, where beer is still brewed according to an old craft tradition. But as often as possible, the blond-haired \u00c5lander goes out on the Baltic Sea with a diving crew. In the dark depths of the Baltic waters, they regularly look for sunken ships from days gone by. Here, the crew was lucky, when the sonar showed a sailing ship at 50 metres depth. It seemed to be standing more or less upright on its keel, the two masts towering unbroken \u2013 a rare find, the divers thought expectantly. <\/p>\n\n

The visibility on the seabed was a maximum of two metres. \u00bbOnly with the help of powerful lamps were we able to search the hull,\u00ab says Ekstr\u00f6m. Except for a broken-off stern plank, the 21.5 metres long and 6.5 metres wide wooden hull proved to be almost intact. Even a brick stove with pots was clearly visible. In addition, they found several octants, clay jugs and porcelain dishes, which could be partially attributed to the Swedish porcelain manufacturer R\u00f6rstrand who had been active since 1726. \u00bbJust before we were about to end the dive, I wanted to take one last look at the tiller,\u00ab says Ekstr\u00f6m. \u00bbAnd that is when I discovered them.\u00ab Several intact glass bottles, covered with a musty, organic film that had formed over the decades. He took one of them to the surface. The day began quite normally for \u00c5land-born oenologist Ella Gr\u00fcssner Cromwell-Morgan. In addition to her work as a sommelier and oenology lecturer at the University\u2019s School of Applied Sciences, she runs a small hotel in Saltvik with her husband Martin Cromwell-Morgan. \u00bbI was actually busy with our guests and suddenly I was sitting in my garden with Christian Ekstr\u00f6m and an ancient bottle from the sea.\u00ab Even now, she gets goose bumps when she thinks back to this day. \u00bbAt first, we did not know what we were dealing with, but the typical bottle shape and the corks pointed to champagne,\u00ab she explains. The contents were very sweet, tasted more like a cider matured in an oak barrel \u2013 a full-bodied bouquet of ripe fruit with a hint of tobacco. \u00bbAnd although it was so incredibly old, it tasted surprisingly fresh,\u00ab says Ella Gr\u00fcssner Cromwell-Morgan. In retrospect, she is glad that she was the first to try the liquid gold from the sea. With a bottle of Perrier Jou\u00ebt from the year 1825, the approximately 170-year-old \u00c5land champagne is one of the oldest drinkable and thus also the most exclusive champagnes in the world. <\/p>\n\n

\u00bbTo discover a world record breaking champagne here, in the middle of nowhere, is almost ironic\u00ab, she says with a laugh. \u00c5land has less than 30,000 inhabitants, around 11,500 in its capital, Mariehamn, alone (which translates to Marienhafen in German, attributed to the German Princess Marie of Hesse-Darmstadt, wife of the Russian Tsar Alexander II), making it one of the smallest capitals in Europe. But the Baltic island is also as special as the champagne find is: a small piece of Sweden in Finland, if you will. <\/p>\n\n

\n\n

Until the beginning of the 19th century, the archipelago consisting of more than 6,757 islands belonged to the Swedish Empire. After the Swedish-Russian war Sweden had to cede Finland and \u00c5land to Russia in 1809. As a result, the archipelago fell to the newly founded Grand Duchy of Finland, which in turn was subject to the tsarist Russia. It was not until Finland\u2019s declaration of independence in 1917 that the affiliation of \u00c5land was again discussed. On June 24, 1921, a compromise was reached: Swedish-speaking \u00c5land became a self-governing zone under Finnish rule. Since then, the \u00c5landers have largely been able to regulate their own affairs, which has led over the years to their own flag, their own national anthem, their own national holiday, their own license plates, their own stamps and their own internet domain. The icing on the cake of \u00c5land\u2019s independence is that Finnish is not a compulsory school subject.<\/em><\/p>\n\n

\n\n

That a 170-year-old sunken champagne can be in such excellent condition is thanks to the optimal storage conditions under water: the low salinity of the Baltic Sea, the horizontal position of the shipwreck, darkness, a constant temperature of four degrees Celsius and similar pressure conditions inside and outside the bottles. With five bar, the pressure at 50 metres depth approximately corresponds to the pressure inside the champagne bottles. \u00bbThe most important thing, however, is the low and constant temperature at the bottom of the sea,\u00ab explains renowned champagne expert Richard Juhlin from Sweden. As a result, the champagne matures significantly slower and develops much more succinct, fuller notes \u2013 provided it does not get any salt water inside the bottles. Although the original corks were still in good condition, all bottles had to be recorked after salvage. Before that could happen, Richard Juhlin had the privilege and the important task of tasting each and every bottle to determine the taste and quality of the antique drinks. \u00bbAbout two-thirds were inedible, the other bottles, however, tasted fantastic,\u00ab he enthuses. Samples tested in the laboratory showed that the sugar content of antique champagne at around 140 grams per litre is many times higher than today\u2019s average of about 10 grams per litre. The sweetness of the champagne was typical of the wine production of the early 19th century, since sparkling wine was then mainly enjoyed as dessert wine. <\/p>\n\n

\"\"<\/a>
Mariehamn<\/figcaption><\/figure><\/div>\n\n

Based on the coats of arms and lettering burned on the cork, determining the origin of the champagne was child\u2019s play: the underwater find included bottles from the houses Veuve Clicquot Ponsardin, Juglar (until 1829, then Jacquesson) and Heidsieck \u2013 all of which are still known today. 47 of the 168 bottles turned out to be Veuve Clicquot products from 1839\u20131841. Fabienne Moreau, the in-house historian of Veuve Clicquot, even assumes they come from a production personally commissioned by Madame Barbe-Nicole Clicquot Ponsardin: \u00bbThe oldest bottles in our possession date back to 1905, long after the death of Madame Clicquot.\u00ab In view of this fact, the world record price of 30,000 euros is not surprising. This is what a couple from Singapore paid for a bottle of Veuve Clicquot from the undersea find at the first champagne auction in Mariehamn in 2011. A bottle of Juglar was sold for 24,000 euros. According to the authorities, the proceeds are to be used for marine archaeological investigations and environmental projects in the Baltic Sea. <\/p>\n\n

But not only the condition of the Baltic Sea is a concern the \u00c5landers hold close to their hearts, since 2014 the quality of champagne is also on the program. Together with Veuve Clicquot and the University of Reims in France, the Holmberg family, which owns the conference and hotel island of Silversk\u00e4r near Saltvik, has launched a special research project: for three years, several crates of new champagne have been stored on the Baltic seabed close to the so-called Champagne Island. \u00bbWe want to harness the ingenuity and power of nature and test how underwater storage affects the aging process of the champagne,\u00ab explains Johan M\u00f6rn, one of the managers of Silversk\u00e4r. At the same time, Champagne from the same vintage matures in the traditional storage facilities in the French town of Reims. The project is organised to last 40 years, with bottles from both locations being opened, sampled and compared every two years. One of the happy testers is Ella Gr\u00fcssner Cromwell-Morgan: \u00bbI\u2019m looking forward to the next tasting and I\u2019m curious if in a couple of years you\u2019ll taste the difference between the underwater and the normally stored Veuve Clicquot.\u00ab Whether the underwater storage will prevail, will prove itself in the coming decades. \u00bbFor champagne that should not reach its prime thirty or forty years later, the previous storage on land was perfect,\u00ab assesses the expert Richard Juhlin. The underwater storage is not always suitable because it slows down the maturation process. Nevertheless, he can imagine that one or the other private person with sufficient means will set up an underwater cellar \u2013 at least those with private access to the sea. <\/p>\n\n

\/\/<\/strong><\/p>\n\n

Text: Anna Karolina Stock. Photos: Fullwave. This article appeared in GOOSE No. 27<\/em><\/p>\n\n\n\n

<\/p>\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

On the autonomous island of \u00c5land, in the middle of the baltic region between Sweden and the Finnish mainland, champagne corks pop every two years. the [\u2026]<\/span><\/p>\n","protected":false},"author":19,"featured_media":10552,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[89],"tags":[],"class_list":["post-10810","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en"],"acf":[],"yoast_head":"\nA shipwreck full of luxury - Robbe & Berking - Yards<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/classic-yachts.com\/en\/a-shipwreck-full-of-luxury\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A shipwreck full of luxury - 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