Z ROKU 1921 VYDRAŽENA ZA 301 921 Kč

Jediná láhev šampaňského Moët & Chandon z roku 1921 v rámci světově unikátního projektu Chronologie de Champagne, má nového majitele.
Ten v tiché dražbě za tento unikát nabídnul 301 921 Kè.  Čistý výtěžek byl majitelem Bugsy’s baru Václavem Vojířem věnován Výboru dobré vùle - Nadaci Olgy Havlové na podporu seniorù.

The unique bottle of Moët & Chandon vintage 1921 was auctioned off for 301 921 CZK
The only bottle of Moët & Chandon vintage 1921, which was part of the unique Chronologie de Champagne project, has a new owner. The new owner offered 301 921CZK for this rarity in a silent auction. The profit was then donated, by the owner of Bugsy’s Bar Václav Vojíř, to the Committee of Good Will – The Olga Havel Foundation in support for the elderly people.

Chronologie de Champagne

a unique project brought to you
by Bugsy´s Bar


When visiting cellars in Champagne, Václav Vojíř, the owner of Bugsy’s bar, succeeded in convincing cellar master Dom Pérignon Richard Geoffrey and cellar master Moët  & Chandon Benoit Gouez to ‘disgorge’ several bottles of rare Champagne vintages that had been hiding in the cellars until now. This was the inception of the globally unique project Chronologie de Champagne which brings an outstanding collection of champagne vintages to Bugsy’s Bar, starting from 8 March 2012. The most precious bottle of the collection is Moët & Chandon vintage 1921, which is valued at hundreds of thousands of crowns. It will be offered in a silent auction, with the proceeds going to The Olga Havel Foundation to help senior citizens. A limited edition publication is also debuting to mark the project.

The idea to offer a unique selection of champagne vintages occurred to Václav Vojíř when he was visiting the Moët & Chandon cellars, which are the home to the rarest champagne vintages, many counting only a few bottles. Busy communication with the champagne houses Moët & Chandon and Dóm Pérignon followed, in which Vojíř expressed his wish to buy the vintages. “Honestly, I did not think we would succeed. And it took such a long time before the chefs the cave decided to release several of the rarest vintages from the cellars, and personally disgorge them (remove sediments from the bottle, which are a product of the secondary fermentation – a process that makes this wine into the most sought-after bubbly in the world) and send them to Prague for the patrons of Bugsy’s Bar to enjoy,” says Vojíř.

Champagne wines are remarkable for the fact that they mature and develop in the bottle for several years, often decades. The most important phase for the wine’s development is the so-called ‘ageing on lees’ (autolysis); the wine is in contact with the yeast that had eaten up all the sugar in the wine, expired and sunk to the bottom of the bottle. This process plays a major role in determining the character of the champagne, and the cellar master has the final say when the wine is mature enough that it can leave the cellar for good. But then comes the second ageing of the wine – the vintage champagne is bought by a dealer or lover of champagne with his own cellar, where the wine is left at the ideal temperature and humidity to rest for several years.

Such wines pop up every now and then at auctions or are uncorked at exclusive tasting events.
It must be noted, however, that this ageing process will always improve the wine – the wine can be harmed by incorrect storage, a faulty cork, or the wine can lose its effervescent character, which is obviously one of its key qualities. Champagnes in the Chronologie de Champagne collection travelled directly from the cellars, with the guarantee of the highest quality. Moreover, most of the bottles were in permanent contact with the lees and were disgorged especially for Bugsy’s Bar. Moët & Chandon Grand Vintage 1921, for instance, matured on lees for an incredible 90 years. It is one of the best vintages from the last century, which makes it a true rarity. The experience of this wine is enhanced by the fact that the bottle is as old as the wine – showing various dinks and dents and has a lovely patina.

Some vintages are offered in Magnum bottles, which will surely be appreciated by connoisseurs – they know that the wine matures better in a Magnum bottle and they are even rarer. So, when such rarities as old vintages of champagne and a Magnum bottle meet in one, one can be sure that it is a veritable collector’s item.


Bugsy's Bar
Moët and Chandon Champagne

Dom Pérignon