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Producer: MummGrape Varieties: 45% Pinot Noir, 30% Chardonnay & 25% Pinot MeunierOptimum Drinking: Within 5 yearsWine Style: Well balanced structured ChampagneAlcohol by Volume: 12%Closure: Natural CorkCountry: France
Aromas of grapefuit with notes of white peach, apricot and apples together with honey and dried fruits through to a palate showing fresh fruit and caramel flavours.
The Mumm family, were already producing wine in Cologne, Germany in 1761 under the name "P. A. Mumm". In the early nineteenth century, the company recognised the sales potential of the outstanding sparkling wines produced in the Champagne region of France. From the outset, quality was the key word for the partners in this new enterprise and it has remained so for all of their successors. G.H. Mumm has nearly 218 hectares of vineyards located mainly in the eight most renowned Grands Crus in Champagne: Aÿ, Bouzy, Ambonnay, Verzy, Verzenay, Avize, Cramant and Mailly-Champagne. These holdings cover 25% of G.H. Mumm's production needs. The remaining 75% comes from independent growers with whom the company has developed strong ties. The winemaking team age the Champagnes for longer than the legal minimum to create wines of perfect maturity.
In order for each terroir to express its individuality, the grape varieties of the 77 Crus that are used to make G.H.Mumm Cordon Rouge (Montagne de Reims, Grande Vallée de la Marne, Vallée de l'Ardre, Côte des Blancs, Sézannais and Côte des Bars) are pressed and vinified separately. 25% to 30% of reserve wines are added to these single harvest wines, bringing complexity and fullness to the final blend. Expedition liqueur is also added at a dosage of just 8 grams per litre. Lastly, G.H.Mumm Cordon Rouge is left to rest in the House's cellars for two and a half years (almost twice the time required by legislation).
Pinot Noir 45%, Chardonnay 30%, Pinot Meunier 25%
G.H.Mumm Cordon Rouge can be enjoyed as an aperitif. Its aromatic richness is also a perfect match for white meat and fish such as monkfish or red mullet, and is also an ideal complement to the creamy flavours of foie gras.
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