Founded in 1785, Piper-Heidsieck is one of France's oldest champagne houses, having even presented champagne to Queen Marie Antoinette. This collaboration with the historic house has resulted in the creation of Keio Plaza Hotel 50th Anniversary Original Champagne.
Sommeliers Hiroaki Seki and Kazuki Ishiguro were selected for the first-ever project to create a bespoke champagne by blending dosages* with the Maison's Chef de Cave (Chief Winemaker), Emilian Boutillat. They recall that the process of visiting the site and selecting the most suitable flavor from several blend candidates was a very meaningful experience, along with a level of tension they had never felt before.
The drama unfolded during the two blind tastings to make the final decision from nine candidate blends. Both times, the two chose the exact same blend. Because they each have different sensibilities and tastes, they often disagree on recommended wines, and it can take a long time to make a decision. So, it was a great surprise that they both chose a blend that matched the taste offered by Keio Plaza Hotel. As they looked at each other in surprise, the head winemaker, Mr. Butiya, also surprised but immediately decided, "Then let's go with this one."
Based on the "Plaza Ideology," which envisions a vibrant and open plaza where diverse people gather, two sommeliers Keio Plaza Hotel aimed for a friendly taste characteristic of the hotel. They focused on a rich, lingering fruitiness along with acidity, creating a blend they truly found delicious: "Piper-Heidsieck Essentiel by Keio Plaza Hotel." Please enjoy this exquisite glass, a token of our gratitude for your patronage over the past half-century, both in the hotel and in the comfort of your own home.
*Dosage is the process of adding liqueur to replenish the liquid lost after disgorging sparkling wine, and adjusting the sugar content to determine the final taste of the champagne. It is considered one of the most important processes in champagne production.
