Champagne Mumm de Cramant Brut Chardonnay Grand Cru

Notes - The house of G H Mumm has been making Champagne for nearly two centuries, today it ranks as the third-largest champagne producer in the world. G.H. Mumm has nearly 218 hectares of vineyards rated at 98% on the Champagne quality scale. These are mainly sited 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. Mumm de Cramant is a rare Blanc de Blancs champagne made exclusively from Chardonnay grapes from a single harvest, sourced from G.H. MUMM’s own vineyards in the highly prized Grand Cru village of Cramant. This exquisite demi-mousse or crémant (a champagne bottled with very low pressure) was originally called Crémant de Cramant when it was first created for the directors of G.H. MUMM in 1882. At that time, Mumm de Cramant was hand delivered to friends of G.H. MUMM in a plain bottle with a business card M turned down at the right hand corner. This heritage is reflected in the current label and 19th century bottle design. Mumm de Cramant off ers f nesse, freshness, exceptional length and a distinctive mineral character, which is the purest expression of the chalky soil of the Cramant terroir in the Côte des Blancs. Only very small quantities of Mumm de Cramant are produced and the cuvée was not available commercially until 1960. It is luminous, pale yellow in colour with hints of green. There are light, delicate bubbles which create a fine, creamy mousse. The nose has aromas of white flowers, fresh fruit and lemon mingled with fresh and elegant notes. Fresh and elegant on the palate, Cramant boasts crisp lime, lemon and grapefruit fl avours with “meltin-the-mouth” bubbles. The finish is graceful and lingering. Mumm de Cramant, as a blanc de blancs champagne, makes an ideal aperitif. It's an equally fine match for fish and seafood, for example carpaccio of Coquilles Saint-Jacques, lobster with crisp, young vegetables or even warm oysters.
 
     

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