Are you feeling lost in the world of champagne? Unsure about which sparkling wine will be a sure hit? Fret not. The A.O.C. Champagne and its wines can indeed be overwhelming. But remember this name and a renowned house: G.H. Mumm Le Rosé.
G.H. Mumm—and any of its wines—stands as a byword for quality. Since 1761, the Mumm family has been dedicated to winemaking, and it wasn't until 1827 that they ventured into sparkling wines. Gottlieb, Jacobus, and Philipp, the three heirs, recognised the burgeoning popularity of bubbles in the early 19th century. Since then, the accolades have been unceasing: suppliers to the British Royal Household, celebrated film stars, appearances on the silver screen, pairings in the world's finest restaurants… Nothing is beyond G.H. Mumm!
With such a rich history behind it, the wine portfolio is quite extensive. In this instance, we have opted for G.H. Mumm Le Rosé, a type of sparkling wine with a long-standing tradition in the house. Specifically, it was Georges Hermann Mumm who first crafted the "oeil de perdrix," a champagne so named for its resemblance to the colour of a partridge's eye. Since then, the production of G.H. Mumm Le Rosé has been relentless. In total, Maison Mumm currently boasts 218 hectares, predominantly planted with pinot noir which thrives on the Montagne de Reims. This is followed by chardonnay and pinot meunier. Of this expanse, 160 hectares are classified as Grands Crus, located in historic villages such as Aÿ, Bouzy, Ambonnay, Verzy, Verzenay, Mailly, Avize, and Cramant.
G.H. Mumm Le Rosé is harvested by hand and pressed directly, without applying excessive pressure, right at the centres that the house established near the vineyards (to ensure the bunches arrive in the best possible condition). Currently, the house still operates seven traditional presses from the early 20th century. After pressing, the must is transferred directly to barrels, where it will rest for 16 to 18 hours, allowing the suspended particles to settle at the bottom, leaving the juice clear. At this point, fermentation begins using indigenous yeasts, in separate vats, to preserve the character of each terroir. G.H. Mumm Le Rosé will also undergo malolactic fermentation, will be clarified, and will be blended with various cuvées. After bottling, the liqueur de tirage (between 6 g/l -9 g/l) is added, and the second fermentation occurs in the bottle, where the bubbles are formed.
As Georges Hermann Mumm once said: “Only the best.”