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News

Gold medal-winning Olympic athlete Usain Bolt has been appointed the new ‘CEO’ of Maison Mumm – that’s chief entertainment officer.

Bolt announced his appointment by appearing in a video in which he sabres a botle of Mumm Champagne with one of his gold medals.

Jamaican-born Usian Bolt is considered the fastest human ever timed, and is a nine-time Olympic gold medallist, winning the 100m, 200m and 4×100m relay at three consecutive Olympic Games.

 

In his new role, Bolt will take a lead in devising “unique and daring” initaitives to encourage consumers to celebrate with Mumm Champagne, serve as a spokesperson for the brand and as its public face by fronting a multi-media campaign.

“I’m honored to take on the role of CEO for Maison Mumm and to show the world what it means to celebrate and entertain in daring ways,” said Bolt. “My number one mission will be to enhance Mumm’s legacy in celebrating victories in stunning ways, and I’m very excited to invite all my fans around the world to raise their glasses with me.”

Previously, Mumm Champagne partnered with explorer Jean-Baptiste Charcot during the first French Antarctic expedition in 1904, which it cited as another “trailblazer” that dared to “break with convention”, drawing parallels to Bolt.

 

 

Formula 1 has ended its 15-year sponsorship deal with Mumm, the brand of champagne used during the podium ceremony.

Mumm will remain linked to motorsport, however, having announced a deal with Formula E at the end of last year. Mumm brand owner Pernod Ricard said in a statement: "We are very proud of our past and have enjoyed 15 years as the official champagne of Formula 1, seeing great success in terms of visibility and awareness."In our mission to continually innovate, excite and push the boundaries, we have chosen to explore a new opportunity – Formula E, electric motor racing.

"It is truly ground breaking, has a strong fit with our brand values and is a natural evolution in motor racing," it added.

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History

The first pages of the House of G.H.MUMM fabled winemaking history were written long before 1827, its official founding date. The Mumm family, whose lineage includes barons and knights, dates back to the 12th century. Already in 1761, the family had launched a business as wine producers and merchants based in Cologne, Germany under the name ""P.A.Mumm"", after its owner Peter Arnold Mumm. The company owned large vineyards in the Rhine valley, where it created its own wines.


In the early years of the 19th century, Peter Arnold Mumm's three sons, Gottlieb, Jacobus and Philipp, recognised the sales potential of the outstanding sparkling wines produced in the Champagne region of France. As Germany and France enjoyed good relations at the time, the Mumm brothers made the bold decision to establish a new branch of the family company in the Champagne region, creating a branch office in Reims with the assistance of a local representative, G.Heuser.
From the outset, quality was the key watchword for the partners in this new entity formed in 1827, and it has remained so for all of their successors. This approach would be encapsulated in the motto penned by Georges Hermann Mumm: ""Only the best".

 

Illustrious royal families across Europe, including those of Austria-Hungary, Belgium, the Netherlands, Prussia, Denmark, Sweden and Norway, were captivated by the G.H.MUMM style.
Named as an official supplier of champagne to British royalty in 1904, G.H.MUMM first gained pride of place at the Derby Day banquet served in Buckingham Palace that year.
Commemorating this honour, the House prepared a special label, with the phrase ""G.H.MUMM et Co., Champagne des Souverains"" and displaying the coats of arms of its most eminent clients.
 

To this day, G.H.MUMM remains an official supplier of champagne to Her Majesty Queen Elizabeth II, as evidenced by the Royal Warrant decorating the neck of its bottles.
In 1900, when Cordon Rouge was introduced to the English market, the slogan used was ""the most expensive, therefore the best"". The House of G.H.MUMM has always sold its champagnes at relatively high prices. When G.H.MUMM was founded in 1827, there were champagnes available on the French market for 2.75 francs wholesale, whereas the new company sold its product for 3.50 francs.
This is the price paid for higher quality. Resolutely oriented to the export market, the House saw its sales rise from half a million bottles in 1879 to three million in 1913, which made it the leading champagne house at the time.

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Vineyards

The House of G.H.MUMM's own vineyards cover nearly 218 hectares. The vineyards, in which Pinot Noir is highly dominant (78%), particularly in the Montagne de Reims, spread over the Grand Cru vineyards of Cramant and Avize devoted to Chardonnay in the Côte des Blancs and the Vallée de la Marne, where Pinot Meunier prevails.


The official échelle des crus champagne vineyard classification of 1911, which is still in use today, rates vineyards in relation to criteria such as soil quality, exposure to the sun and grape varieties planted. Out of a total of 319 communes, this classification identifies seventeen villages as Grands Crus (the very best terroirs in the Champagne region) and 42 other villages as Premiers Crus.
With their total area under vines rated at an impressive 98% on the champagne quality scale, G.H.MUMM's vineyards include 160 hectares classified as Grands Crus, and are situated in eight historic villages whose grapes express all of the authenticity of the Champagne region's best terroirs: Aÿ, Bouzy, Ambonnay, Verzy, Verzenay, Mailly, Avize and Cramant.


Very early in its history, the House of G.H.MUMM realised the importance of establishing a system to ensure the highest quality, supervising every stage in production, from grape-growing practices in all its vineyards to the crucial pressing process.
The House demonstrated its capacity for innovation as well as its strong commitment to terroir – one that has never wavered through the centuries – by setting up its wine presses directly in the vineyards, an innovation symbolising its commitment to quality that continues to this day. Thus in 1840, when the company acquired its first parcels situated in Verzenay, a wine press was built and installed at the same time, which is still in use today.
The House of G. H.MUMM also introduced a supply policy that was unprecedented at the time: purchasing grapes directly from growers in the finest vineyards rather than unfermented juice. This approach allowed the company to verify grape quality and to press the juice itself. In this way, genuine partnerships were forged with growers, from whom the House demanded ""only the best"".

 

 

1) Pruning

Of all the commercially grown plants, the vine is without doubt the most sensitive to its environment. It requires constant care. Pruning begins around six weeks after the grape harvest to provide more mature grapes and thus better quality wine. The work continues until March. From mid-March to the start of May, the vine shoots are attached to, and trained along, wires to "discipline the vine". 

2) Budding

Around mid-April, the vines come into bud. The young green shoots will have to withstand the spring frosts which, in some years, can cause significant damage. Bud selection takes place in May and June, after the first buds have appeared.

This is a period of long, patient observation, during which the most promising shoots are individually selected and the others eliminated.

Thus the shoots chosen will grow more vigorously.

3) Flowering

The flowering is a capricious and demanding process that usually lasts twelve days or so in June. G.H.MUMM’s own growers keep a careful watch during this difficult stage, as cold or damp weather can endanger the harvest and cause substantial losses through the vines’ failure to set fruit or through uneven fruit formation.

In summer the vines are tied and topped, their leaves being thinned out to allow the sunlight to reach the fruit more easily. In September the harvest comes round again.

4) The environment

To yield high-quality grapes, the vines need protection against the various diseases and pests from which they can suffer – insects, grape caterpillars, mildew, oidium and rot. While putting in place such protection, G.H.MUMM is careful to limit the use of remedies to ensure the maintenance of vine quality doesn’t compromise the environment.

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Winemaking

1) Grape picking

Usually, the grapes are picked between the end of September and mid-October, around 100 days after the vines have flowered. This is when the grapes are ripest. As required by the champagne appellation rules, picking is exclusively by hand, vineyard parcel by vineyard parcel, bunch by bunch. For about three weeks, the House of G.H.MUMM employs approximately 1,000 grape pickers.

2) Pressing

The grapes are pressed, with only their juice collected during the process.

Care must be taken not to apply too much pressure, as this could result in the grape skins and their pigments coming into contact with the juice. From the 1840s, G.H.MUMM built press houses close to the vineyards, a practice that continued until around 1910. The company recognised that pressing the grapes soon after picking reduced the risk of damage from the long journey to the winery or from the weather. A whole year’s work in the vineyards could be lost all too easily.

Today, the House of G.H.MUMM still has seven traditional presses from that time, known as ‘Coquard presses’, near its vineyard holdings.

3) Racking

After pressing, the grape juice must have any organic residue, pips or skins from the grapes, and any vineyard soil removed. This is known as “racking”.

The grape juice is left in vats at a temperature of 10-15°C for about 16-18 hours. Any particles fall to the bottom by the action of gravity. The resulting clear juice, or “must”, is then moved to G.H.MUMM’s vinification vats.

 

1) Fermenting more than once

After pressing, the must is stored in vats for about two weeks at between 18°C  and 20°C for the alcoholic fermentation process. Natural yeasts convert the sugar in the must into alcohol and carbon dioxide, turning the must into wine. G.H.MUMM is careful to keep the different crus and grape varieties apart, ensuring the character of each terroir is preserved until blending. The company has always allowed a second fermentation, known as the malolactic fermentation, to occur. This is a natural process during which the malic acid turns into lactic acid, reducing acidity and making the wines softer. This second fermentation is optional, rather than a requirement of the champagne appellation rules.

The malolactic fermentation directly affects the style of G.H.MUMM’s wines, leaving them softer without making them any less fresh or lively.

2) Clarifying

Following the fermentations, the wines are transferred to other vats to remove any remaining yeast or solids that could affect the taste. The wines are called "still wines" after clarifying, as they have yet to acquire their sparkle.

3) Blending

Blending involves the art of combining still wines of different grapes and growths to create champagnes of consistently high quality that reflect the house style of G.H.MUMM. This subtle art is considered the "signature" of any champagne house and its Chef de Caves. To reach the blending stage, around 2,000 samples are tasted, noted and memorised every year by Chef de Caves Didier Mariotti and his team of expert winemakers. Up to 77 different crus go into the Cordon Rouge blend each year.

To ensure G.H.MUMM's champagnes retain their usual depth and freshness year after year, reserve wines are carefully kept. These help soften any contrast between the different years’ wines during blending. In certain years when the harvest is exceptionally good, the Chef de Caves may decide to create a vintage, for which only wines of that year may be blended.

 

1) Bottle fermentation

The still wine becomes champagne while hidden in the depths of G.H.MUMM's cellars. The liqueur de tirage triggers a second alcoholic fermentation. Over the course of a month, at a constant temperature of 11°C, bubbles gradually form. This is how the wine becomes sparkling. Its alcoholic strength increases from 11% to 12%. The quality of this fermentation will determine how gentle the sparkle of G.H.MUMM's champagnes is, as well as their degree of freshness and depth. As the bubbles are formed, so the pressure inside the bottle increases, reaching as much as 6 bar.

2) Maturation

The bottles are stored on their sides in G.H.MUMM’s cellars.

Dug by hand out of the chalk, these cellars comprise 25km of galleries in total, taking 70 years to excavate.

Today, they house nearly 25 million bottles.

Over many months, the wines develop their richness of taste and aromatic complexity. During the ageing process, the yeast forms a deposit in the bottle. It’s through contact with this deposit that the wine acquires its rich taste and distinctive character. 

The winemaking team prefers to age the champagnes for longer than the legal minimum to create wines of perfect maturity. This means two and a half years for Cordon Rouge instead of eighteen months, and almost five years for vintage champagnes rather than three years. Another instance of the quality of G.H.MUMM champagne.

3) Dosage

A liqueur de dosage, made from a mixture of cane sugar and old G.H.MUMM champagne, is added to the wine.

An integral part of the company’s expertise, the exact composition of the various formulas of liqueurs de dosage is a secret known only to the Chef de Caves. The proportion of sugar added dictates the style of champagne produced – Brut or Extra-Brut, Sec or Demi-Sec. 

The liqueur used at G.H.MUMM  is drier than most. At between 6g/l and 9g/l instead of the usual 12g for a Brut champagne, it allows the full subtlety of the blend to come through.

Finally, Didier Mariotti insists that all champagnes be left to rest before shipping, thereby letting the liqueur blend properly with the wine.

 

 

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Inside information

The von Mumms are one of Germany's most ancient noble families, tracing their ancestry back to the medieval era. It was in the 18th century that their history first became linked to winemaking. In 1761, Peter Arnold Mumm decided to establish a business in Cologne as a wine producer and merchant. He transmitted his passion to his sons Jacobus, Gottlieb and Philipp, who, in turn, became pioneers in the emerging French champagne industry. Crossing the border, they set up operations in Reims, officially creating their champagne House in 1827. In 1852, Georges Hermann Mumm, a son of one of the founders, took the reins of the company, which would henceforth be known as G.H.MUMM et Cie. In establishing the Mumm vineyards, he laid the foundations for a company strategy emphasising excellence. Open-minded and a defender of social progress, he instituted a system of prix de vertu and primes d'infortune, designed to provide economic assistance to workers disadvantaged due to age or disability.

Inspired by the initial adventure of the company's founding fathers, Georges Hermann Mumm tirelessly travelled the globe, across Europe and as far away as Australia and New Zealand to market his champagnes. Already at the turn of the twentieth century, the company counted some twenty subsidiaries in the world's main markets, including the United States, Russia and Canada, but also Brazil and Peru. Georges Hermann Mumm's greatest creation was certainly the famous ""Cordon Rouge"", first released in 1875. Today, it remains the symbol of quality for G.H.MUMM. The Mumm family is also recognised for its receptiveness to new ideas as well as its appetite for challenges and includes a number of celebrated figures among its members, not only those in the winemaking field. For instance, the aviator Walther von Mumm, who took part in the first tests of two monoplanes alongside Louis Blériot. Walther von Mumm was also a champion bobsledder whose four-man team competed in the 1932 Winter Olympic Games.

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18 different wines with 87 vintages

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Wine Moments

Here you can see wine moments from tastingbook users.    or    to see wine moments from your world.

 Essi Avellan MW / Editor of the Champagne magazine, Pro (Finland)  tasted  2 wines  from  G.H. Mumm . In a tasting of  37 wines 

Champagne Magazine's The 100 Best Champagnes 2017 - tasting started with Rosé Champages.

23d 7h ago

 Richard Juhlin / The number One champagne expert in the world, Pro (Sweden)  tasted  2 wines  from  G.H. Mumm . In a tasting of  28 wines 

The weather gods were in their best mood in 2008 vintage, and the vines remained unusually fresh from the attack and gave a very good harvest- ing. An absolutely gorgeous vintage that has it all!


Best vintage since 1996, and unlike the tart 1990s, there are wonderful wines directly with their delicious fruit intensity and match- less balance. All the ones I tasted from the vats are magical, and I have a hard time imagining nothing other than buying everything you see of this vintage. So far the leaders are Diebolt- Vallois eur de Passion ahead of Vouette & Sorbée and Michel Turgy, but many giants will surely win over them.

25d 7h ago

 Pekka Nuikki / Founder of the Fine Wine Magazines, Pro (Finland)  tasted  1 wines  from  G.H. Mumm . In a tasting of  40 wines 

The 100 Best Champagnes 2017 -tasting, Day I - Rosé Champagnes. This was a beautifull start - and amazingly not a single one corked wine, only very drinkable Rosés.


No more than 600 Champagnes more to taste until we will have the complete 2017 100-list.

1m 7d ago

 Rajiv Kehr, Pro (India)  tasted  1 wines  from  G.H. Mumm . In a tasting of  16 wines 

Some great Champagnes from 1990's decade

3m 11d ago

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  3 wines  from  G.H. Mumm . In a tasting of  16 wines 

The 1986 Mugnier Musigny Vieilles Vignes was extraordinary, especially given the context of the vintage, and it was a perfect example of a wine needing time to be fully and properly evaluated. The nose was amazing and the nose of the night for sure, as it was both youthful and mature . heaven scent, if you will. There were intense aromas of rose, vitamin and mineral. The wine was hot, hot, hot . as in sexy and not alcohol! The palate was meaty and rich with loads of iron and iodine, leather, earth and spice. The wine was incredibly youthful still with long acids and .cinnamon. according to Bob. Allen called it .high-toned with clove. and .none of the harshness. of the 1986 vintage.. He also explained that Freddie himself confided that he lucked out when he made this wine, as he was still learning the ropes

4m 16d ago

 Richard Juhlin / The number One champagne expert in the world, Pro (Sweden)  tasted  1 wines  from  G.H. Mumm . In a tasting of  29 wines 

Many prestige champagnes debuted in 1959 vintage, for example, Dom Ruinart and Pol Roger Blanc de Chardonnay. A large harvest of champagnes, that often ended up above 13 percent alcohol because of the extremely hot summer. The wines have proven to be very sustainable, despite the low acid. Power and concentration are great regardless if the wines are dominated by Chardonnay or pinot noir. A wonderful champagne year in its style!

5m 11d ago

 Luciano Cesare, Wine Dealer (Italy)  tasted  2 wines  from  G.H. Mumm . In a tasting of  23 wines 

Dom Ruinart 1982 / Good looking normal size bottle, in an excellent condition with 2 cm level ullage below the cork. Colour is straw, and looking bright, healthy and medium. On the nose it is intense, fresh, seductive and round. The taste is fresh, rich, fruity, medium-bodied, with balanced, complex, concentrated structure and youthful. The finish is medium long, round, gentle and vibrant. This wine is sophisticated and fine. Perfectly stored bottles are still very worthy and will last well for another 10-15 years and decant at least 15min before tasting. Good value for money.

8m 6d ago

 James Aylward, Wine Collector (Australia)  tasted  2 wines  from  G.H. Mumm . In a tasting of  22 wines 

Dom Perignon 1990, 1995, 1996 and 1998 + Krug 1996, 1998 and Clo du Mesnil 1996.

9m 7d ago

 Tam Dang, Wine Collector (Australia)  tasted  1 wines  from  G.H. Mumm . In a tasting of  14 wines 

Some very good champagnes from 1990's

9m 8d ago

 G.H. Mumm  has news

Gold medal-winning Olympic athlete Usain Bolt has been appointed the new ‘CEO’ of Maison  more ...

9m 25d ago

 Juha Lihtonen, Sommelier (Finland)  tasted  2 wines  from  G.H. Mumm . In a tasting of  58 wines 

“Astonishing tasting of the best champagne of the decade '90s. So great champagnes in perfect condition to be enjoyed today but which hold extremely well decades to come! It was a tight battle of the 1st place. On my rankings there were two winners - Dom Pérignon P2 1995 and Cristal 1996. Both were amazing 98 points champagnes! The biggest surprises were Besserat de Bellefon 1998 and once again Palmer&Co champagnes with their charming quality and consistency.”

1y 4d ago

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