Mumm Vintage 2004
The colour of G H Mumm Millesime 2004 reveals a slightly golden shade.
On the nose, the champagne is discrete at first with white flowers, white fruit (pear), spice (nutmeg) and citrus fruit (grapefruit). As it opens up, it shows beautiful intensity with exotic fruits (mango) and nuts (hazelnut), as well as brioche, showing good potential with a mixture of richness and complexity.
On the palate, the attack is generous, vinous and fresh. The balance is pleasant, but with a clear focus on Pinot Noir with great strength and character. A long fresh finish gives more depth to the wine, revealing a typically Mumm style: a balance between freshness and intensity.
Grape Variety:
In keeping with the house style, the 2004 vintage, the 55th from G H Mumm is made with a high proportion of Pinot Noir grapes (70%).
Chef de cave Didier Mariotti, added a dosage of 6g/litre to the champagne after disgorgement.
The vintage was aged for almost five years in chalk cellars below the Mumm champagne house in Reims. Ageing Potential - 10 years.
Background Information:
As is the case with every vintage, Mumm Cordon Rouge Millesime is the shared expression of an exceptional year and the House style. All the expertise of the cellar master is used to adjust the parameters consisting of grape variety proportions, the origin of the grands crus or premiers crus, the dosage, etc. to uphold an unshakeable philosophy: that of the Mumm style, focused on a single year and crafted to be an exceptional expression of the Mumm terroir. The result is a subtle balance that prevents the year from overpowering the style and vice-versa.
2002 was a somewhat mild and warm year. Winter was mild overall, with very little frost. Spring was just as dry with a sole night of frost on 15 April, which destroyed 140 hectares of vines. The lower than average rainfall continued throughout the summer with rather hot temperatures, except for August, with two periods of precipitation. Just before the harvest, the lack of rain during the very dry and sunny month of September helped ripen the clusters and concentrate the sugar in the grapes.
