Mumm

Central Otago Methode Traditionelle Blanc De Noirs

Situated 45 degrees south and influenced by the striking mountains, rivers and lakes, Central Otago experiences all four seasons. This seasonal variability combined with low fertility free draining soils, provides the ideal tension required to grow outstanding Pinot Noir. For Mumm Central Otago Blanc De Noirs, 100% Pinot Noir grapes were hand harvested entirely from grower owned vineyards, located in differing sub-regions of Central Otago 45% Tarras, 27% Alexandra, and 22% Gibbston Valley. Grapes were whole bunch pressed extracting juice in the gentlest manner, preserving the fruit’s natural elegance. Parcels were fermented separately using natural wild fermentation or traditional Champagne yeast, in either seasoned French Oak cuves or stainless steel and left on ferment lees whilst undergoing full malolactic fermentation. The extended lees contact contributes to the aromatic complexity and the malolactic fermentation softens the acidity to add richness to the palate. Assemblage of the final blend consists of carefully selected components of Pinot Noir which show strength and intensity. A carefully selected amount of aged reserve wines were blended to add extra complexity, before secondary fermentation. The result is a cuvee that showcases the purity of aroma and flavour balanced by vibrant natural acidity, giving the wine brightness and elegance.