G.H. Mumm Grand Cordon Rosé (750 ml)

When Mumm installed its first press house directly in the Grand Cru village of Verzenay in 1840 — radical at the time, now industry standard — it was making a declaration about oxidation control and terroir fidelity that still governs how Grand Cordon Rosé is made today.

The estate's 160 ha of Grand Cru vineyards sit on the chalk-and-limestone soils of Montagne de Reims and Côte des Blancs, where the porous chalk regulates water stress and amplifies the mineral tension that underpins the house's Pinot Noir-dominant style.

Grand Cordon Rosé is assembled from Pinot Noir 60%, Chardonnay 22%, Pinot Meunier 18%, with colour derived from 14% still red wine — a saignée-free addition that allows precise chromatic and structural control. Fermentation proceeds in stainless steel at 18–20°C after cold débourbage at 10–15°C for 16–18 hours; full malolactic fermentation is house policy.

Lees aging in chalk cellars beneath Reims runs to a minimum of 20 months, with house practice closer to 2.5 years. Dosage is held at 6–9 g/L — well below the 12 g/L Brut category norm — leaving the Pinot Noir structure exposed rather than softened by residual sugar.

As an NV, it draws on up to four years of reserve wines for consistency across releases.