G. H. Mumm Blanc de Blancs with Didier Mariotti at est.

G.H. Mumm has launched its Blanc de Blancs, a limited release prestige cuvée in celebration of 130 years of vines in Cramant. To mark the occasion, Chef de Cave Didier Mariotti was in Sydney where he hosted for an intimate media lunch at est. restaurant with Merivale Group Head Sommelier, Franck Moreau MS.

G. H. Mumm Champagne

G.H. Mumm Blanc de Blancs is one of the most exclusive champagnes in the portfolio. The vineyards on the Côte des Blancs around the village of Cramant were acquired in 1882, and the fruit from these vines was made into a single cuvée initially reserved for friends of the House. The bottles were hand-delivered with a specially folded visiting card which today lends itself to the design of the label.

In the 1930s, the cuvée was offered to leading restaurants and hotels with a custom label for each establishment, and it was only in the 1960s that G.H. Mumm introduced the cuvée to a wider public.

Cramant means “chalk mountain”, and the cuvée is made exclusively from 100%chardonnay grapes selected exclusively from Cramant, a Grand Cru terroir in the Côte des Blancs.

Although it is the product of a single year’s harvest, Chef de Cave, Didier Mariotti chose not to declare it as a vintage cuvée with the aim of retaining its full freshness and finesse. This is achieved by a low bottle-pressure (4.5 bars), low dosage (6 g) and a controlled ageing process (2.5 years).

The champagne is subtle and elegant, smooth with fine bubbles, rich in minerals with an expressive finish. You get the chalky nose character from its Grand Cru terroir followed by citrus notes and minerality. GH Mumm Blanc de Blancs makes a good match with seafood and oysters.

GH Mumm Cordon Rouge & Mumm de Cramant Magnum

G.H. Mumm is renowned for its distinctive Cordon Rouge label, a blend of 45% Pinot Noir, 25% Pinot Meunier and 30% Chardonnay. This cuvée is more complex by comparison, with more fruit and structure on the mid palate.

GH Mumm Blanc de Blancs

Over two courses and an amuse-bouche, Head Chef Peter Doyle of est. matched a delicious lunch menu to these special champagnes at the restaurant’s private dining room.

Spanner cab, avocado, ruby grapefruit, cucumber and mint canapé with NV G.H. Mumm Cordon Rouge

The fresh, light and delicate flavours of the amuse-bouche of spanner cab, avocado, ruby grapefruit, cucumber and mint were matched with G.H. Mumm NV Cordon Rouge.

Moreton bay bug, cavolo nero, green peas, radish, young turnips, bonito flakes

An entrée of Moreton bay bug, cavolo nero, green peas, radish, young turnips, bonito flakes was a marriage of flavours and textures that complemented the citrus character of G.H. Mumm Blanc de Blancs.

R: Franck Moreau, Merivale Group Head Sommelier

GH Mumm de Cramant, museum release 1998

Steamed snapper fillet, iceberg lettuce, tomato, chives in a champagne nage sauce

For the main course of snapper fillet with iceberg lettuce, tomato, chives in a champagne nage sauce, guests enjoyed a very special cuvée. A museum release of G.H. Mumm Cramant 1998 was brought in for the occasion from the GH Mumm vinotheque by Didier Mariotti. The champagne, which was served from a magnum, was a very complex wine yet elegant – toasty, buttery with a lemon pie and dry fruits on the palate.

L-R: Chris Morrison (Pernod Ricard Global Wine Ambassador), Didier Mariotti (GH Mumm Chef de Caves)

The G. H. Mumm Blanc de Blancs media lunch with Didier Mariotti was held at est. private dining room on Tuesday 24 July 2012.

Est. private dining room
Level 1, Establishment
252 George Street, Sydney
http://merivale.com.au/est/

Gourmantic attended the event as a media guest.