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discover maison mummdiscover maison mummBlanc de Noirs 2009 Magnum
register to RSRV clubRSRV Blanc de Noirs 2009 is blended from Pinot Noir grapes from Verzenay, a Grand Cru village in the north of the Montagne de Reims. The distinctive character and minerality of this terroir produce a frank, powerful Pinot Noir, giving this champagne its elegance and complexity. Distinguished by aromas of yellow fruit and hints of toast and brioche, this champagne reveals great intensity and length on the palate.
A minimum of six years’ aging in the cellars and a light dosage of 6 grams per liter reveal the structure and aromatic richness of this cuvée.
The specific shape of the bottle, with its slender neck, enhances the evolution and conservation of the wine.
TO THE EYE
Deep yellow with glints of gold
on the nose
RSRV Blanc de Noirs 2009 reveals subtle smoked notes, rounded out by aromas of vanilla, pear marmalade and butter croissant.
On the palate
Frank attack owing to the power and structure of Pinot Noir, and a certain tension to finish.
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A WORD FROM OUR CELLAR MASTER
An emblematic cuvée which expresses the best of a terroir, a grape variety and a year. Elegance and aromatic complexity.
Reserved for a circle of insiders since 1838, Maison Mumm’s exceptional champagnes epitomize the excellence of its terroir and savoir-faire.
Faithful to this heritage, RSRV represents a unique collection of five 100% Grand Cru wines. RSRV Blanc de Noirs 2012 is a champagne with character, notable for its elegance and aromatic complexity.
An emblematic cuvée which expresses the best of a terroir, a grape variety and a year. Elegance and aromatic complexity.
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Behind the cuvée
THE 2009 VINTAGE
The summer of 2009 was hot, dry and sunny, offering ideal conditions to bring the grapes to optimum ripeness. Light showers created welcome freshness for the vines in September, immediately prior to the start of harvest. Healthy and picked at full maturity, Pinot Noir grapes from Verzenay yielded potential alcohol levels of 10.1 degrees and balanced acidity of 7.3 g/l.
They were pressed on site using Maison Mumm’s historic press, the very first it acquired in 1843.
