A bottle of champagne in a cage at 30 m depth off Namhae · Muse de Marée

Even now, a bottle of champagne is recording time beneath the sea.

Undersea-aged champagneMuse de Marée

Namhae, Korea 34°N · 126°E
A recovery cage at 30 m depth off Namhae, the site of measurement
Where light fades in the deep, the record begins.
0daysNamhae, Korea
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THE FIRST RECORD

The first record has surfaced.

The first light at the surface
Barnacles and salt crystals on the bottle's surface, a manuscript written by the sea

Every bottle a different fingerprint of the sea; no two are alike.

The cuvée lineup recovered off Namhae

collection.

Each cuvée is a record, holding in trust the time the sea has made.

  • En Lieu Sûr
    ARCHIVE N° 001En Lieu SûrA first encounter with the sea's time
  • En Lieu Sûr Magnum
    ARCHIVE N° 002En Lieu Sûr MagnumThe same sea, twice the volume · 1500 ml
  • Élément de Surprise
    ARCHIVE N° 003Élément de SurpriseChardonnay alone, no dosage added Exactly as the sea shaped it
  • Édition Zéro
    ARCHIVE N° 000Édition ZéroThe first bottle, where every record beganARCHIVED 2026
  • Atomes Crochus
    ARCHIVE N° 004Atomes CrochusPetit Meslier, a rare grape One year spent beneath the sea
  • ARCHIVE N° 005Atomes Crochus 2 yrStill maturing beneath the sea A record filling eight seasons

Given with the record the sea wrote

Long after the last glass, the record remains.

N°
A number for every bottle
CARD
Record card
NFC
The sea's record, by NFC

the maker.

Champagne was made in Champagne; the record begins in Namhae, Korea.

Champagne Mignon Boulard, a Champagne maison
MAISON N° 1 · VALLÉE DE LA MARNE

ChampagneMignon Boulard

Venteuil · depuis 1911

Four generations since 1911, 49 distinct soils.A maison that leaves each soil's character as it is.

4 GÉNÉRATIONS · 49 PARCELLESRÉSERVE PERPÉTUELLE
01/ 02
membership

Ocean Cellar Privé

The first to meet each release

  • Releases first
  • Only as many as prepared
  • Your bottle's record, open anytime
Professional

Partnership

The sea's time, continued at the table

  • Fine dining
  • Grand hotel bars
  • Private cellars