G. H. Mumm & Cie. Cordon Rouge Brut - Station Plaza Wine
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G. H. Mumm & Cie. Cordon Rouge Brut
SKU: 03802

G. H. Mumm & Cie. Cordon Rouge Brut

  • spw91
  • ws90
  • wa88
  • we87

750ml
$55.00
Save $21.71 (39%)
$33.29

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Category Sparkling Wine
Varietals
Region France, Champagne
Brand G. H. Mumm & Cie.
Alcohol/vol 12.5%
A clear and bright golden yellow in colour, its abundant, delicate bubbles testify to this champagne's elegance and vigour. The nose reveals initial aromas of ripe fresh fruit (white and yellow peaches, apricots), tropical notes (lychee or pineapple). It then opens up with the fragrance of vanilla before developing notes of milky caramel, breadcrumbs and yeast, culminating in aromas of dried fruit and honey. Freshness bursts onto the palate, followed by great length in the mouth, and subtle, rich bubbles. Perfect balance combines with round, ample vinosity; complex aromas of fresh fruit and caramel prolong the intensity before blossoming into a wonderfully round finish. G.H.Mumm Cordon Rouge can be enjoyed as an aperitif. Its aromatic richness is also a perfect match for white meat and fish such as monkfish or red mullet, and is also an ideal complement to the creamy flavours of foie gras.
Station Plaza Wine
  • spw91
Wine Spectator
  • ws90

Though subtle, this is fresh and focused, with a fine mousse and tightly knit notes of white peach, blanched almond, smoke and grainy pear. Drink now through 2016.

Alison Napjus, November 30, 2013
Wine Advocate
  • wa88

34% Chardonnay, 33% Pinot Noir, 33% Pinot Meunier Lovely intensity of ripe apple, toasted brioche and lemon tart aromas with a waft of red berries. Crisp acidity, a little lacking in concentration on the mid-palate. Some chalkiness. Long finish. Elegant.

Lisa Perrotti-Brown, March 2010
Wine Enthusiast
  • we87

One of the best-known Champagnes on the market, this tastes relatively dry. It isn't losing its bright, open fruitiness, but that quality now joins a structured, mineral-driven edge. This could work as an apéritif or it could be paired with food.

Roger Voss, December 1, 2012