{"id":864,"date":"2021-04-30T13:36:42","date_gmt":"2021-04-30T13:36:42","guid":{"rendered":"https:\/\/juliascavo.com\/champagne-mumm-visit-report-30-04-2021\/"},"modified":"2022-09-01T14:34:10","modified_gmt":"2022-09-01T14:34:10","slug":"raport-champagne-mumm","status":"publish","type":"post","link":"https:\/\/juliascavo.com\/ro\/raport-champagne-mumm\/","title":{"rendered":"Raport- Champagne Mumm"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_gallery interval=”3″ images=”936,879,933,930,927,924,921,918,915,912,909,906,903,900,897,894,891,888,885,882″ img_size=”full”][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column][vc_column_text]<\/p>\n

Degustarea vinurilor de baz\u0103<\/b><\/p>\n

Acest test este adesea temut, deoarece \u00een paralel cu interesul intelectual pe care \u00eel suscit\u0103, poate fi dureros pentru din\u021bi \u0219i gingii … \u0218i totu\u0219i, \u00een acest an 2020 acidit\u0103\u021bile sunt pu\u021bin mai sc\u0103zute dec\u00e2t \u00een 2019, fructul este intens, vedem pe alocuri nuan\u021be pu\u021bin vegetale. PH-ul r\u0103m\u00e2ne sc\u0103zut \u0219i, \u00een ciuda unei mici discrepan\u021be venite de la fenolici, vinurile sunt gurmande, tipice pentru terroir-ul lor respectiv, echilibrate \u00eentre amplitudine \u0219i elegan\u021b\u0103.\u00a0<\/span><\/p>\n

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  1. Chardonnay Montgueux – de maturare timpurie \u00een 2020, culesul incepe pe 17 august \u00een zon\u0103, astfel \u00eenc\u00e2t, p\u00e2n\u0103 la 20 august, strugurii sunt deja la un poten\u021bial de 11%. Vinurile sunt la 11,3% vol., fenolicii sunt totu\u0219i mai pu\u021bini cop\u021bi dec\u00e2t \u00een C\u00f4te des Blancs. Din p\u0103cate pentru recolta viitoare, \u00eenghe\u021bul de la \u00eenceputul anului 2021 a f\u0103cut daune de 90%.<\/li>\n<\/ol>\n

    Anason, u\u0219or tropical, cu note de ananas, cu aciditate coapt\u0103 \u0219i ridicat\u0103, cu caracter c\u0103rnos, suculent, citricele apar sc\u0103ldate de soare, cu nuan\u021be de zest, fenolici cu tu\u0219e u\u0219or vegetale.\u00a0<\/span><\/p>\n

      \n
    1. Cramant C\u00f4te de Blancs, f\u0103r\u0103 malo 10,8% vol.<\/li>\n<\/ol>\n

      Olfactivul este mai discret, cu o nota de coaj\u0103 de m\u0103r, un caracter pu\u021bin oxidativ, foarte sec, \u00een spiritul “bone dry”, de aciditate ridicat\u0103, dar din nou coapt\u0103, mai sus\u021binut\u0103 dec\u00e2t la Montgueux, fenolici cop\u021bi, note citrice, final\u0103 de m\u0103r crocant. Omogen \u00een ceea ce prive\u0219te fenolicii, acizii mai jos dec\u00e2t \u00een 2019.<\/p>\n

      Vall\u00e9e de la Marne- Montagne Ouest plantat la 50% Meunier, 50% Chardonnay. Recoltate la 11,5% vol., unele Chardonnay au suferit blocaje de maturitate.<\/p>\n

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      1. Meunier 100% pentru cuv\u00e9e- ul Cordon Rouge – fructat, cu fructe ro\u0219ii, cum ar fi coac\u0103za, ierburi, aciditate medie plus pentru Champagne, textura este matasoasa, fenolici prezen\u0163i, dar f\u0103r\u0103 am\u0103real\u0103, un pic de note vegetale. \u00a0<\/span><\/li>\n
      2. Chardonnay\/Meunier Reserva pentru anii urm\u0103tori \u0219i pentru Cordon Rouge<\/li>\n<\/ol>\n

        Mai floral, cu note de cire\u0219e, migdale, flori de cire\u0219, seduc\u0103tor, construit pe Chardonnay, dar cu unele note ale unui univers radicular, plante vegetale. Cu aciditate mai tonic\u0103, stimulat\u0103 de Chardonnay \u0219i, de asemenea, o anumit\u0103 densitate pe fenolici, \u00eens\u0103 cu\u00a0 <\/span>textur\u0103.<\/p>\n

        Montage de Reims<\/p>\n

          \n
        1. A\u00ff <\/span>Pinot Noir (parcele puternic afectate de \u00eenghe\u021b \u00een 2021, precum \u0219i la Chouilly.)<\/li>\n<\/ol>\n

          Cu note tipice de fructe ro\u0219ii coapte, cire\u0219e, s\u00e2mbure de cire\u0219e, cu voal floral, citrice precum bergamot\u0103. Aciditate coapt\u0103, textur\u0103 m\u0103t\u0103soas\u0103, fenolici maturi, fructat \u0219i suculent.\u00a0<\/span><\/p>\n

            \n
          1. Verzenay Pinot Noir – pentru Le Cordon Rouge \u0219i pentru vinuri de rezerv\u0103<\/li>\n<\/ol>\n

            Fructe de padure rosii, aciditate ridicata, coapte si structurat\u0103, cu tensiune si prezen\u0163\u0103 de fenolici, postgust de coac\u0103z si coaj\u0103 de citrice. 0,2%\u00a0 <\/span>mai mult alcool dec\u00e2t A\u00ff, care este resim\u021bit pe textur\u0103, amplitudine.<\/p>\n

              \n
            1. Mailly – pentru vinuri de rezerv\u0103\u00a0<\/span><\/li>\n<\/ol>\n

              Olfactiv un pic vegetal, cu toate c\u0103 de bun\u0103 maturitate, cu note de plante de apar de asemenea pe palatin, aciditate sus\u021binut\u0103 \u0219i texturat\u0103, mai oxidativ, cu tente de migdale.<\/p>\n

                \n
              1. Cuv\u00e9e 2020 25% Chardonnay Cramant \u0219i Avize, 75% Pinot Noir Verzenay, Mailly \u0219i Ambonnay, 15% primul vintage, 80% GC 2.99 pH, 4 g\/l H2SO4<\/li>\n<\/ol>\n

                Aerian \u0219i proasp\u0103t, oferind flori albe, sec cu o aciditate ridicat\u0103, proasp\u0103t\u0103 \u0219i suculent\u0103, fenolicii sunt fermi \u0219i cop\u021bi, nu vegetali, f\u0103r\u0103 note ierboase, mai mult zesturi, migdale proaspete, s\u00e2mbure de cire\u0219e, note florale.<\/p>\n

                Degustare inspirat\u0103 de D<\/b>\u00a0<\/span> de<\/b> neuro\u0219tiin\u021be<\/b><\/p>\n

                Exerci\u021biu inovant condus de Laurent Fresnet \u0219eful pivni\u021belor casei Mumm \u0219i neurobiologul laboratoratorului \u201ePercep\u021bie \u0219i memorie\u201d la Institutul Pasteur – Gabriel Lepousez folosind paharele designerului Olivier de Gaulle. Tulbur\u0103toare, fascinant\u0103 experien\u0163\u0103, ce dezv\u0103luie fa\u021b\u0103 real\u0103 dar ascuns\u0103 a Champagne- iei care \u00een cel mai scurt timp pare s\u0103 schimbe fa\u021bete, v\u00e2rsta, percep\u021bia.\u00a0<\/span><\/p>\n

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                1. \n
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                  1. Grand Cordon Rouge<\/b> 70% Pinot Noir GC din baza 2017, cu 1 an mai mult\u0103 maturare comparativ cu Cordon Rouge, 30 luni p\u00e2n\u0103 la 3 ani \u00een general, dozaj la 8 g\/l<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

                    Galben l\u0103m\u00e2ie mediu, cu bule tonice, olfactiv intens, cu o autoliz\u0103 prezent\u0103, care aminte\u0219te de p\u00e2ine, brio\u0219\u0103: apoi vin piersici confiate, mere, miere, p\u00e2ine pr\u0103jit\u0103. Sec dar cu un dozaj de tip “off-dry-ish”, tandru, delicat, dar cu o aciditate ridicat\u0103, salivare, textur\u0103\u00a0 <\/span>m\u0103t\u0103soas\u0103 impregnat\u0103 cu bule tonice. Palatinul dezv\u0103luie mai multe citrice, zesturi, fenolici, de asemenea, de la drojdie, note de p\u00e2ine, flori, o nuan\u0163\u0103 de potpuriu \u0219i miere \u00een postgust.\u00a0<\/span><\/p>\n

                    Pahar purpuriu: olfactivul pare mai evoluat, mai matur, mai autolitic, centrat pe Pinot, cu un palatin ghidat mai mult de structur\u0103, de fenolici, cu fructe negre \u0219i ro\u0219ii.<\/p>\n

                      \n
                    1. \n
                        \n
                      1. Grand Cordon Ros\u00e9<\/b>, Ambonnay dominant plus Premiers Crus, baza 2016, doza la 8 g\/l<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

                        Olfactivul farmec\u0103 prin aromele sale de fructe ro\u015fii: c\u0103p\u015funi, zmeur\u0103, dar \u015fi un voal aerian de potpuriu floral. Palatin ghidat de fructe \u0219i prospe\u021bime \u0219cu i aciditate ridicat\u0103, se \u021bine pe fenolici lejeri dar mereu prezen\u0163i. Aromatica ilustreaz\u0103 olfactivul: fructe ro\u0219ii gourmet, o nuan\u021b\u0103 fruct confiat, s\u00e2mbure de cire\u0219e aproape de kirsch pe postgust.<\/p>\n

                        Pahar purpuriu: Mai mult spre Pinot, mai vinos, marcat mai mult de fenolici \u00een palatin. Cire\u0219e mai coapte \u0219i mai mult\u0103 autoliz\u0103, nota de kirsch mai marcat\u0103.<\/p>\n

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                        1. \n
                            \n
                          1. Vintage 2013<\/b> vintage t\u00e2rziu, recoltat la mijlocul lunii octombrie, fapt excep\u021bional \u00een ultimii ani. 80% Pinot Noir \u0219i 20% Chardonnay, dozaj la 6 g\/l<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

                            Culoare aurie, cristalin\u0103, miros intens de piersic, prune mirabelle, completate de miere, floare de tei, ceai d eplante. Aciditate ridicat\u0103, tensiune, structura este consolidat\u0103 de fenolici, \u00eentr-un stil mai reductiv, cu note de cret\u0103, la care adaug\u0103 se adaug\u0103 miere, flori, infuzii. Se bea bine deja, 5-6 ani \u0219i peste pentru poten\u021bial deplin.<\/p>\n

                            Pahar alb: mai mult pe citrice, cret\u0103, o percep\u021bie mai mare a acidit\u0103\u021bii, zesturi, fenolici, chiar mai reductiv\u0103, percep\u021bia final\u0103 este aproape tactil\u0103 pe note pietroase \u0219i cret\u0103.<\/p>\n

                              \n
                            1. \n
                                \n
                              1. RSRV Blanc de Noirs\u00a0 <\/span>2009 Grand Cru Verzenay<\/b> dozaj 6 g \/l<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

                                Culoare aurie palid\u0103, olfactivul seduce prin arome de piersici, prune mirabelle, miere, un dram de cear\u0103, condimente dulci, o autoliz\u0103 bogat\u0103 de brio\u0219e. Foarte proasp\u0103t \u0219i m\u0103t\u0103sos, sus\u021binut de textura \u0163esut\u0103 cu bule fine, fenolicii fini, zesturi, aromele sale sunt nuan\u021bate cu ceai de plante, miere, condimente, postgustul s\u0103u lung aduce tente de miere.<\/p>\n

                                Pahar alb: fenolicii mai proaspe\u021bi cap\u0103t\u0103 un aspect tactil de cret\u0103, f\u0103r\u0103 a deveni austeri.<\/p>\n

                                Pahar purpuriu: sim\u021bit mai copt, mai evoluat, mai Pinot Noir prin notele de prune mirabelle, turt\u0103 dulce, mai profund autolitic, chiar mai multe fructe ro\u0219ii.<\/p>\n

                                Pr\u00e2nz la Moulin de Verzenay\u00a0<\/span><\/b><\/p>\n

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                                1. \n
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                                  1. \n
                                      \n
                                    1. RSRV Blanc de Blancs 2012 Grand Cru Cramant <\/b>doza 6 g\/l<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

                                      Fin autolitic, pe note de panifica\u021bie \u0219i \u00een acela\u0219i timp aerian, floral, \u00eemprosp\u0103tat de nuan\u021be de citrice. Un vin vibrant, de textur\u0103 supl\u0103 cu bule mici cremoase, aromele sugereaz\u0103 citrice \u0219i zesturi, piersici \u0219i infuzie, verbena, miere, pentru a descoperi toate notele de autoliz\u0103 pe postgustul lung \u0219i salivant.<\/p>\n

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                                      1. \n
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                                        1. \n
                                            \n
                                          1. RSRV 4.5<\/b> 40% Chardonnay, 60% Pinot Noir din Grands Crus Verzenay, A\u00ff, Bouzy 30% Vinuri de rezerv\u0103, dozaj 6 g\/l<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

                                            Olfactiv expresiv \u0219i copt, oferind arome de prune, fructe ro\u0219ii, turt\u0103 dulce, migdale. Textur\u0103 acoper\u0103 aciditatea ridicat\u0103, bulele m\u0103t\u0103soase sunt \u021besute \u00eentr-un ansamblu cremos cu mirosuri de piersici, flori, ceai de plante, miere, coaja de bergamot.<\/p>\n

                                              \n
                                            1. \n
                                                \n
                                              1. \n
                                                  \n
                                                1. RSRV Blanc de Noirs 2009 Grand Cru Verzenay<\/b> dozaj 6 g \/l<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

                                                  Seduc\u0103tor prin aromele sale de piersici, prune mirabelle, miere, un dram de cear\u0103, condimente dulci, prezint\u0103, de asemenea, o autoliz\u0103 bogat\u0103 de brio\u0219e. Foarte proasp\u0103t \u0219i m\u0103t\u0103sos, sus\u021binut de textura nuan\u021bat\u0103 cu bule fine, de fenolicii fini, zesty, aromele sunt nuan\u021bate cu infuzie de plante, miere, condimente, postgustul s\u0103u lung cu note de cret\u0103 aduce o anumit\u0103 senza\u021bie de miere.<\/p>\n

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                                                  1. Cuv\u00e9e Lalou<\/b> 2006<\/b> parcele istorice, 50% Chardonnay, 50% Pinot Noir de Grand Cru<\/li>\n<\/ol>\n

                                                    Olfactivul <\/b>dezv\u0103luie o profunfime aromatic\u0103 pendul\u00e2nd \u00eentre exotismul fructului \u0219i complexitatea mirosurilor de brio\u0219\u0103, alune, potpuriu, condimente orientale, p\u00e2ine pr\u0103jit\u0103 \u0219i caramel. Aciditate cremoas\u0103, sus\u021binut\u0103, dar integrat\u0103 \u00een textur\u0103, cu fenolici elegan\u021bi punctua\u0163i cu condimente, aromele ofer\u0103 un potpuriu floral, extinz\u00e2ndu-se pe postgustul lung cu nuan\u021be de caramel, kumquat, marmelad\u0103.<\/p>\n

                                                    \u00cen urma acestor degust\u0103ri, contur\u0103m mai bine stilul Mumm: coloana vertebral\u0103 de Pinot Noir, dar nu un Pinot vinos, mai degrab\u0103 tensionat, \u00een spiritul nordic al Montage de Reims ceea ce direc\u021bioneaz\u0103 vinurile \u00een direc\u021bia fructelor ro\u0219ii crocante. Vena de la grand Cru Cramant aduce energie prin salivare, prin prospe\u021bimea zesturilor picante. Marca stilului const\u0103, de asemenea, \u00een atingerea cremoas\u0103 unde bula apare numai pentru a deveni textur\u0103.<\/p>\n

                                                    Vinotec\u0103\u00a0<\/span><\/b><\/p>\n

                                                      \n
                                                    1. 1996<\/b> degorjat \u00een aprilie 2012 dozaj 4g\/l SO2 40 g\/l<\/li>\n<\/ol>\n

                                                      Olfactivul se deschide cu note de moka, compot de mere, tente exotice, prune mirabelle confiate, condimente orientale. Stil foarte sec, cu o aciditate superb\u0103 ridicat\u0103, structurat de vena fenolic\u0103, textura sa este nuan\u021bat\u0103 cu bule fine, precum \u0219i note de moka, p\u00e2ine pr\u0103jit\u0103, condimente. Un postgust lung, un echilibru si o persisten\u0163\u0103 excelente. Salivant, s\u0103rat, nu \u00eenc\u0103 impregnat de umami, dar savuros.<\/p>\n

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                                                      1. 1973 <\/b>degorjat \u00een mai 2018<\/li>\n<\/ol>\n

                                                        Auriu profund, olfactiv \u00een evolu\u021bie oxidativ\u0103, r\u0103d\u0103cini, consomm\u00e9 de carne de vit\u0103, sotolon, ciuperci. Aciditate moderat\u0103, digerat\u0103 de timp, vinul se dezv\u0103luie \u00een amplitudine, \u00eenc\u0103 \u00eenzestrat cu o bul\u0103 fin\u0103 \u0219i texturat\u0103. Palatinul preia energia olfactivului: consomm\u00e9 cu carne de vit\u0103, ciuperci, universul p\u0103mantiu, ter\u0163iar al r\u0103d\u0103cinilor, \u00eentr-un stil foarte umami, s\u0103rat, lung, toastat.\u00a0<\/span><\/p>\n

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                                                        1. 1961<\/b> degorjat \u00een mai 2018<\/li>\n<\/ol>\n

                                                          Aur profund spre cupru, cu bule mici, olfactivul ofer\u0103 un univers tipic, cu un ter\u021biar profund care aminte\u0219te de moka, de gen\u021bian\u0103, cu un flux fin de volatil\u0103 nobil\u0103 care se comport\u0103 ca un vector de arome. \u00cen palatin ea sus\u021bine, de asemenea vivacitatea \u00eenc\u0103 prezent\u0103, stimul\u00e2nd condimentele, nuan\u021bele de sotolon fin \u0219i nobil, cu densitate, textur\u0103. Imagine a unei mare vintage, profund, persistent, arhitectural, cu note de cafea \u0219i moka pe postgust.<\/p>\n

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                                                          1. 1955<\/b> degorjat \u00een mai 2018\u00a0<\/span><\/li>\n<\/ol>\n

                                                            Nasul intens aminte\u0219te de un Sauternes, cu note de cear\u0103, miere, marmelad\u0103, de fapt, oscileaz\u0103 \u00eentre un Sherry \u0219i un Sauternes, livr\u00e2nd \u0219i un caracter s\u0103rat, aproape de umami, o not\u0103 untoas\u0103, consomm\u00e9 de carne de vit\u0103, dar \u0219i flori de tei uscate, miere. \u00cen palatin vinul \u00ee\u0219i diger\u0103 aciditatea, care pare topit\u0103, \u00een timp ce reveleaz\u0103 pe deplin fine\u021bea. Textura m\u0103t\u0103soas\u0103 este \u00eembibat\u0103 cu bule delicate, evanescente, aromele sale sunt tipice, de evolu\u021bie. Postgustul este lung \u0219i sapid, svuros, \u015fi aminte\u0219te de fructe uscate, de miere.\u00a0<\/span><\/p>\n

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                                                            Degustarea vinurilor de baz\u0103
                                                            \nAcest test este adesea temut, deoarece \u00een paralel cu interesul intelectual pe care \u00eel suscit\u0103, poate fi dureros pentru din\u021bi \u0219i gingii … \u0218i totu\u0219i, \u00een acest an 2020 acidit\u0103\u021bile sunt pu\u021bin mai sc\u0103zute dec\u00e2t \u00een 2019, fructul este intens, vedem pe alocuri nuan\u021be pu\u021bin vegetale. PH-ul r\u0103m\u00e2ne sc\u0103zut \u0219i, \u00een ciuda unei mici discrepan\u021be venite de la fenolici, vinurile sunt gurmande, tipice pentru terroir-ul lor respectiv, echilibrate \u00eentre amplitudine \u0219i elegan\u021b\u0103.<\/p>\n","protected":false},"author":3,"featured_media":39,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"class_list":["post-864","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"\nRaport- Champagne Mumm - Julia Scavo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/juliascavo.com\/ro\/raport-champagne-mumm\/\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Raport- Champagne Mumm - Julia Scavo\" \/>\n<meta property=\"og:description\" content=\"Degustarea vinurilor de baz\u0103 Acest test este adesea temut, deoarece \u00een paralel cu interesul intelectual pe care \u00eel suscit\u0103, poate fi dureros pentru din\u021bi \u0219i gingii ... \u0218i totu\u0219i, \u00een acest an 2020 acidit\u0103\u021bile sunt pu\u021bin mai sc\u0103zute dec\u00e2t \u00een 2019, fructul este intens, vedem pe alocuri nuan\u021be pu\u021bin vegetale. 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