G.H. Mumm Cordon Rouge NV

Cuvee: Brut Non-Vintage
Vintage: Multi-Vintage

Non-vintage is always the expression of the house style and G.H. Mumm’s is dominated by a backbone of Pinot Noir. This flagship cuvée is a blend of up to 77 different vineyards with a high proportion of reserve wines from five different vintages.


The Blend


Cordon Rouge Non-Vintage was launched in 1875 with the distinctive red sash of the French Legion d‟Honneur. The style reflects the quality of the Pinot Noir and high proportion of reserve wines in the blend. The current cuvée, based on the 2004 vintage, includes 25% reserve wines from 2003, 2002 & 2001.

At G.H. Mumm, the NV cuvée is composed of around 85% of wine from the year’s harvest blended with 15% of mature reserve wines from past vintages, some from richer, warmer years, some from leaner, cooler years. The great skill of the cellar master Didier Mariotti is to keep the taste consistent over the years using his vast experience and palette of reserve wines.

The blend comprises 45% Pinot Noir, 25% Pinot Meunier and 30% Chardonnay. This wine represents 88% of total production.

The cuvée has aged for approximately 3 years before disgorgement.


Tasting Notes

Clean and subtle on the nose. Rich fleshy fruits in the mouth with toasted nuts and subtle yeasty overtones. Fresh aromas of lemon and grapefruit are followed by richer nut and caramel notes.

Fresh, elegant and balanced. A structured wine with a long, creamy, powerful finish.

% Alcohol: 12.5

Dosage: 8g/l


Food Pairing

G.H. Mumm Cordon Rouge NV is the freshest and fruitiest wine in the range,  so a good match for lighter foods, such as egg dishes (Eggs Benedict or cheese soufflé), hard cheeses (Comté, Gruyère), risotto (particularly with a cream or mushroom based sauce) and light fish (poached lemon sole) and shellfish dishes (oysters or fresh crab). Cordon Rouge also goes really well with fish and chips (or tempura), as its acidity helps cut through the oiliness of the batter. G.H. Mumm Cordon Rouge NV will also work well with canapés like freshly baked cheese straws, chicken liver paté and caviar.