Color: Light lemon yellow. Mouth: Fine mousse. Less bubbles than usual. Bready aroma and something fresh like lemon. After a while I also can taste a hint of pineapple, vanilla, marzipan, hazelnut and caramel. At first this champagne was a little bland but has gained in expressiveness and complexity while breathing (0.5-1 hour or so). This might be another hint that champagne is worth cellaring and even decanting. Dry. No residual sugar can be felt. Just the right amount to make it round. Pinot Noir (45%), Chardonnay (30%), Pinot Meunier (25%). Residual sugar content of 8g/l.
Refreshingly despite the poor quality of the bubble. Yeasts and nuts, lemon zest and feelings of merengue on the nose. Still very primary. Really long enough for what it is. Vinosity-like that really convinces me. I am totally convinced that this champagne can age beautifully for four years from purchase despite not indicate any dégorgé date on the back label. Very well priced at restaurant St. James in Madrid (40€).
Refrescante pese a la escasa calidad de la burbuja. Levaduras y frutos secos, cáscara de limón y sensaciones a merengue en nariz. Todavía muy primario. Realmente bastante largo para lo que es. Cierta vinosidad que me convence. Estoy totalmente convencido que este champán puede envejecer unos cuatro años desde la compra pese a que no indica el degüelle en la contraetiqueta. Precio ajustado de 40€ en el restaurante St. James de Juan Bravo.
A better showing than last time. A little darker. From the same case as previous bottle but seems to be showing more signs of age. Slight biscuit notes with some lemons, less acidity and seems a bit more rs than last time too. More pleasant to drink, probably paired with better food this time is why. Finish was medium. A nice basic NV champagne.
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(NV G. H. Mumm & Cie Champagne Cordon Rouge Brut) Light yellow color with abundant, tiny, speedy bubbles; subtle tart peach, tart pear nose; creamy textured, tart pear, mineral palate; medium-plus finish 90+ points
(NV G. H. Mumm & Cie Champagne Cordon Rouge Brut) Light yellow color with few tiny bubbles; very yeasty, tart apple, tart pear nose; nice, very yeasty, tart apple, tart pear, mineral palate; medium-plus finish (much more impressive than usual for this NV bottling)
(NV Mumm Cordon Rouge) The base vintage here is 2004, with 25% reserve wines coming entirely from the 2001, 2002 and 2003 vintages. Dosage 8 g/l. Lightly chalky fruit on the nose, slightly touched by toffee, overall a nice, soft appeal. On the palate it has rather obvious fruit and fatness but it is attractive, although soft and fleshy. Nicely composed. Good for current drinking rather than keeping I would say.
(NV Mumm Cordon Rouge Brut NV) #4; VaynerPAZZZ; COLOR-golden; NOSE-baked wood and burn potato skin; peach component as well; TASTE-good ripeness; lots of acid; a little disjointed; loaded w/ lots of apple peel which I like; smoky & woody components; lacks focus and not as high in acid as I'd like to see; also not as much creaminess; solid, but unexciting for me; GV-85
(NV Mumm Cordon Rouge) The nose here is completely swamped by sulphur, so it is impossible for me to comment on the aromatic profile. And there follows a huge, foamy palate, which gives a nice creaminess to it although nothing can counter that heavy treatment of sulphur which comes through on the palate also, from start to finish. In this state it is not feasible for me to make any judgement on the quality of the wine. Nevertheless I don't have much optimism for it.
(NV Mumm Cordon Rouge) Lemon fruit and sulphur on the nose. A very soft style, foamy mousse, a touch chemical but this is down to the sulphur I think. Creamy but light, with citrus and herb flavour on the palate. It has a decent presence on the palate but the sulphur here is a concern. There is still room for improvement at Mumm I think.
(NV Mumm Cordon Rouge Brut Champagne) Purchased Spring 2002. Attractively packaged, and the wine itself has an attractive colour and good bead. The nose has considerable appeal, with warm brioche, lemony fruit, and a suggestion of a developing nutty, marzipan element. The palate has fairly aggressive acidity, with a somewhat sour character towards the finish, but some good fresh fruit and a toasty edge. Firm mousse. Quite acceptable, particularly in this price bracket, and time in the bottle will tame that acidity.
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