The Journal and Jacques Scott continue in our quest to bring to Journal readers a sampling of all the very best Champagnes that Jacques Scott has to offer. This month we venture to Morgan’s Harbour for the perfect location in which to imbibe a glass of that most revered of wines.
A history of quality
One of the great Champagne houses of France, the House of G.H. Mumm was established in 1827 by its namesake, Georges Hermann Mumm and today still adheres to the principle of striving to achieve the highest quality. The bottle itself immediately speaks of quality, with the Cordon Rouge (red sash) of the Legion d’Honneur (the highest French civil distinction) adorning the bottle and elevating it to a place of greatness even before the cork is pulled.
The House’s flagship Champagne is the Mumm Cordon Rouge Brut and is created from grapes from up to 77 different vineyards, from all the great terroirs of the region, including Grand Cru and Premier Cru vineyards in Montagne de Reims, Vallée de la Marne, Vallée de l’Ardes, Côte des Blancs, Sézannais and Aube.
G.H. Mumm has nearly 218 hectares of vineyards rated at 98 per cent on the Champagne quality scale. Most are sited in the eight most renowned Grands Crus in Champagne: Aÿ, Bouzy, Ambonnay, Verzy, Verzenay, Avize, Cramant and Mailly-Champagne.
Ever in search of creating the very best, Mumm built their own research laboratory way back in 1870 to further its understanding of bottle fermentation. Keeping true to its founder’s maxim, the company today continues to work alongside various research bodies in France, constantly developing and refining procedures to enhance the Mumm Champagne experience.
The right blend
Mumm Cordon Rouge Brut is made from a blend of the three traditional Champagne grapes – Pinot Noir (45 per cent) which provides structure, intensity and power; Pinot Meunier (25 per cent) which gives the wine a fruity bouquet, liveliness and a rounded feel and Chardonnay (30 per cent) which adds its very own finesse and elegance.
The grapes from each terroir are vinified separately, which allows the wine to develop complexity. The cellarmaster, Didier Mariotti then makes his way through all the individual blending components until he is satisfied with the blend. The wine is then blended with between 10 and 20 per cent of wine from Mumm’s stock of wine to add extra body and flavour.
After bottling the wine undergoes secondary fermentation and then matures in Mumm’s cellars for at least three years. A final addition of still wine known as liqueur de dosage is added along with a small amount of sugar to create the fully rounded Mumm character.
Mumm Cordon Rouge Brut is golden yellow with a faint tinge of green, and a gentle sparkle of fine bubbles.
“Mumm is a lighter style Champagne that is extremely approachable and easy to drink,” confirms Jacque Scott’s Lee Royle.
“It’s fruit driven with notes of apricot and citrus on the nose and pineapple and honey and nutty flavours on the palate. There is a gentle acidity to this Champagne that makes it a real crowd pleaser especially at celebrations.”