The Collection du Chef de Caves magnum can accompany the most refined and avant-garde cuisines that reflect the spirit of the Maison Mumm.
It is recommended that the Millésimé is tasted with milk-fed lamb, paprika curry or venison with spelt, cooked at two temperatures.
Arnaud Lallement, 3-star chef.
The blend was comprised of just under 63% Pinot Noir in 1996, particularly from Bouzy, Ambonnay and Aÿ, where the grapes are known for their power and dominant red fruit flavours. The other 27% comes from the Chardonnay.
This vintage has been given a light dosage of just 8g/l to let the true characteristics of the wine shine through.
The 50th vintage from Mumm
Cordon Rouge 1996 was the 50th vintage from Mumm. The year produced grapes with both high natural alcohol potential and exceptionally high acidity.
At the time many commentators were excited about the potential quality but winemakers were more cautious, concerned that the acidity would overwhelm the final wines.
However, with careful sourcing of grapes from those crus with the necessary power and structure to complement the high acidity, Maison Mumm produced an outstanding vintage with the perfect balance between freshness and intensity.