G.H. Mumm Grand Cordon (750 ml)

When Mumm installed press houses directly inside its Grand Cru vineyards at Verzenay in 1840 — radical at the time, now industry standard — the intent was to eliminate oxidation between vine and vat, preserving the precise chalk-driven character of Montagne de Reims fruit.

Grand Cordon is the direct heir to that philosophy. 160 of Mumm's ~218 estate hectares carry Grand Cru classification, planted across Aÿ, Bouzy, Ambonnay, Verzy, Verzenay, Mailly, Avize, and Cramant — chalk and limestone soils that drive taut mineral tension and compress the ripe golden-fruit character of Pinot Noir into something structural rather than generous.

Pinot Noir anchors 78% of estate plantings; the blend is assembled from 100–120+ individual crus, with 25–30% reserve wine integrated at assemblage for depth and consistency. Cold débourbage at 10–15°C, stainless-steel fermentation at 18–20°C with natural yeasts, and full malolactic fermentation are house policy; a portion of reserve wine is aged in oak vats before final blending.

Lees aging runs approximately 2.5 years — well beyond the 15-month NV minimum. The defining transgression: dosage held at 6–9 g/L, sharply below the 12 g/L Brut category norm, leaving the Pinot Noir-dominant terroir unmasked by residual sugar. As an NV, drinking window is immediate through 3–4 years from disgorgement.