G.H. Mumm Blanc de Noirs (750 ml)

When Mumm installed its own press house directly in the Grand Cru vineyards of Verzenay in 1840 — radical at the time, now industry standard — it was making a statement about oxidation control and terroir fidelity that defines this Blanc de Noirs today. The

fruit draws exclusively from Pinot Noir parcels across Mumm's 160 ha of Grand Cru estate, concentrated in the Montagne de Reims villages of Aÿ, Bouzy, Ambonnay, Verzy, Verzenay, and Mailly, where deep chalk and limestone subsoils drive the variety's characteristic tension and golden-fruit density.

Must is cold-settled at 10–15°C for 16–18 hours before fermentation in stainless steel at 18–20°C with natural yeasts; full malolactic fermentation is carried out as house policy, integrating the chalk-derived acidity into a rounder mid-palate. Lees aging runs a minimum 20 months in Mumm's chalk cellars beneath Reims, with house practice extending toward 2.5 years.

What sets this expression apart within the Mumm range is its single-variety discipline: no Chardonnay, no Meunier — the entire aromatic architecture rests on Pinot Noir alone, amplified by dosage held at 6–9 g/L, well below the 12 g/L Brut category norm, leaving the chalk-mineral backbone fully exposed.

As an NV, the assemblage draws on reserve wines aged up to four years, providing depth without vintage dependency.